Whisky 2018 – 152-159, The Drunken Master Whisky Bar, Kaohsiung

So when in Kaohsiung, where do you go? The Drunken Master Whisky Bar of course. One of the world’s great whisky bars and responsible for many incredible bottlings. I started out on some Ben Nevis and then the awesome Kuo made some recommendations for me. Great stuff!

The Clynelish and the Cragganmore were exceptional. And the old 1970s springbank was still lively and fresh.

152 – Ben Nevis by The Whisky Agency 1998 lightly peated 16 years 50.2%
Nose – lemon delicious, cake, apricots, raw dough
Palate – apricots, cake, green vines, cream, Xmas spice
Finish – cream, green almonds

153 – Ben Nevis Signatory 1991, 24 Years Cask 3833 54.7%
Nose – honey, maple syrup, orange cake, almond kernels
Palate – honey, cream, scorched almonds, rum baba,
Finish – cream, water, wax

154 – Ben Nevis Signatory 1991, 22 Years Cask 2382
Nose – coconut, green vines, caramel, honey, apricots, golden syrup
Palate – green peanuts, slightly peated
Finish – old leather, tobacco, cream

155 – Cragganmore 27 years 1989 World Bar Tour*
Nose – apples, cream, lemon balm, stone fruits, new leather shoes, peanuts
Palate – apples, licorice bullets, wax, butter, salt
Finish – wonderful length, salt, butter, wood and perfume

156 – Drunken Master 1980 Blend 35 years (Highland Park, Macallan, Tamdhu)
Nose – Old leather couches, bruised apples, honey, cream, peanut brittle
Palate – Old whisky, cream, arrowroot biscuits, honey joys
Finish – Old wood, Old sherry, Old cream, Old… makes me nostalgic.

157 – The Whisky Agency Clynelish 1996 bottled 2014 Refill Butt*
Nose – raspberry, cherry wood, leather, oak, spice
Palate – cake, cake, cake, cherries, prunes, raisins, perfume, cherry ripe
Finish – cherry cake with cream, tobacco, honey, Xmas spice

158 – Mortlach 1997 by Chieftains for Drunken Master Cask 5241
Nose – honey, dried peaches, terrarium,
Palate – warm spice, plums, prunes, honey, dark chocolate
Finish – honey, salt, wood, cream

159 – Springbank 8 1970s Japanese market ref. 5176
Nose – Old apples, wax, dough, yeasty bread
Palate – wax, apples, cream, old whisky, honey on bread
Finish – apricots, wax, burnt matches

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Whisky 2017 – 92-99

Some crazy independents here – thanks to my buddies Kelvin and Yao at The Elysian Whisky Bar. The Bowmore and Tomatin were my picks. 

92 – Berry Brothers 1992 Dailuaine 22 for Shinanoya
Apricots, dried fruit, orange zest, vanilla cake, light Xmas spice. Creamy, grilled stone fruit, green grass, roasted shallots.


93 – Three Rivers Whisky Talk Fukuoka “The Statue” Bunnahabhain 22 Years
Vanilla cake, apricots, slight meaty, ice cream, cloves, handcream. Gentle, fruit cake, hazlenut oil, really nutty, buttery.

94 – Kingsbury Auchroisk 1991 Sherry Butt Cask 2555
Dry ginger, orange rind, leather, sarsaparilla, cloves, wood, salted peanuts, plastic. Hairspray, old butter, leather, beef broth, stewed apples, coffee grounds.


95 – Three Rivers Bowmore 1996 Hogshead Cask 960039
Wet cardboard, caramel, LPG, steak and kidney pie, pepper and honey. Green grass, loads of honey, leaves, hot volcanic rocks, cream, ash, green plums, kiwi fruits, gooseberry, pencils shavings, band-aids.


96 – Glenflorres 12 Years 1970/80s bottling
Warm short bread, eggy pudding, mango, orange zest, slight licorice, wood resin. Soap, lavender, lemon balm, air freshener, slight creamy finish… soooo freaking weird.


97 – Tomatin 8 Years Limburg Dramclub 2015 Club Bottling 5
Chocolate dipped bananas, white chocolate mouse, cloves, cinnamon sticks, cherry ripe. Sweet tomato paste, caramel, banana lollies, pepper candy (is that a thing), musk lollies, clove and quince jam. Huge amounts of vanilla cream and spice with water, old butter finish.

98 – Chieftain’s Mortlach 1997 19 Years, Cask 5245 for Drunken Master Bar
Chicos, powdered gravy, Terry’s chocolate orange, vanilla beans, roasted pumpkin, mushrooms and earth. Sarsaparilla, woody, tea and wine tannin, cream, rubber, dusty, dried cherries and old prunes.


99 – Kingsbury Laphroaig 2000 16 Years Cask 3621
Jersey caramel, bacon on a campfire, sweet autumn leaves, plastic. Bone, mulch, burnt bacon, clear sugars, lemon pith, stones in a fire, banana leaf, slight rubbery.

Whisky 2016 – 128-131 Bar Cordon Noir, Kyoto

I’ve had a lot of good whisky over the past few weeks. Ichiro’s Cask 2688 and the Chieftan’s Springbank were no exception – both wonderful drams. 

128 – Hart Brothers 1966 Ben Nevis 39 Years
Marzipan, apricot jam, leather, formic acid, golden syrup. Pan cakes, vanilla, touch of brown sugar, wood, crushed ants, stewed apples.

129 – Chieftan’s Springbank 1972 30 Years Cask 410
Old leather couches, boot polish, corn chips, salt and vinegar crisps, maple syrup, peanut brittle. Apples, cigar smoke, leather, beef stock, cloves, dry spice, over baked meringue, woody.

130 – Chichibu Ichiro’s Malt 2011 Mizunara Heads Cask 1429
Bananas, honey dew melon, Darjeeling tea, honey. Honey, salted butter, salt, toast, green herbs, orange cordial, kiwi fruit, mango.

131 – Chichibu Ichiro’s Malt 2013 American White Oak Cask 2688
Intense yeast, malt, bananas, whipped cream. Malty, HUGE maple syrup, salted butter, pancakes, tobacco, brown bread.