Whisky 2018 – 164-162 – Whisky Agency 10th Anniversary Tasting

164 – Ben Nevis 1996 21yo Hogshead, 50.3%
Nose – lemon, citrus, cake mix, marzipan, orange fizz,
Palate – cream, salt, vines, bitter caramel
Finish – cream, sea salt, toffee

165 – The Perfect Dram Irish Whiskey 1989 28yo Barrel, 49.9%
Nose – leather, wooden boxes, rosemary, snickers bar
Palate – sun dried peaches, almond shells, salted butter, passion fruit
Finish – cream, butter, brown sugar, dried apricots

166 – Speyside Region 1979 38yo Barrel, 43.4%
Nose – caramels, stonefruit, glue, old paper, red apple skins, peach melba, orange jelly
Palate – sweat, sulphur, toffee, Xmas spice, juicy
Finish – cream, fruit syrup

167 – Speyside Region 1973 44yo Butt, 48.6%*
Nose – cream, glue, match heads, grilled peaches, mint, caramel, crystallized violets
Palate – apple crumble, ice cream, dried apricots, cold salted butter, mango ice, condensed milk
Finish – cream, cream, toffee apple, woody, fruit mince pie

168 – Highland Park 1999 18yo Hogshead, 51.7%
Nose – honey, salt, boiled oranges, green bananas
Palate – chalky, fire place, brown sugar, shortbread, salt, bitter caramel
Finish – match heads, rubber,

169 – Bruichladdich Heavily Peated (Port Charlotte) 2003 14yo Sherry, 52.9%
Nose – honey, smoked sweet paprika, melted butter, cheese and bacon Cheetos
Palate – pepper, smoked beef fat, rotten eggs, bruised apples
Finish – rock in a fire, chalk, medicinal

170 – Springbank 1996 21yo Hogshead, 50.3%
Nose – green peanuts, roses, roast chicken, caramels, apricot jam, cream, eggy pudding
Palate – cream, medicinal, Xmas minced fruit, salted butter, cloves, honeydew
Finish – matchsticks, brine, bruised apples

171 – Springbank Peated Type (Longrow) 1996 21yo Hogshead, 50.9%*
Nose – peanut butter icecream, glue, fresh dough, pepper, poached pear, chicken skin
Palate – smoked chicken, apricots, salt, nori, flowers in the country
Finish – brine, chicken skin, slight medicinal

172 – Irish Single Malt 28 Years “Black Irish” 42.4%
Nose – flat coke, cream, tropical fruit, woody, maple syrup on French toast
Palate – Maraschino cherries, liquorice, super dried out peaches, oden eggs
Finish – cream, loads of dried stone fruit and spice

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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

Whisky 2018 – 38-43, North Star Tasting

38 – North Star Cambus 1983 24yo Single Grain, PX Sherry Barrel, 52.7%
Nose – glue, wood, sherry funk, wheat, cherries, rum and raisins
Palate – cream, mushroom gravy, toffee, honey
Finish – cream, iced coffee, grapes

39 – North Star Benrinnes 10yo, Bourbon Hogshead / Sherry Barrel Finish, 49.1%
Nose – banana paddle pops, fruit leather, roses, metallic, green rockmelon
Palate – honey dumplings, tropical fruits, great mouthfeel, yeast, chocolate
Finish – coal, cake mix

40 – North Star Glen Moray 2007 9yo, Bourbon Hogshead, 57.7%
Nose – banana lollies, tropical fruit, glue
Palate – hazelnuts, banana pies, brown bread
Finish – cream, salt, tea tannins

41 – North Star Orkney 17yo, Bourbon Hogshead / PX Sherry Finish, 55.2%
Nose – rubber, dust, soy sauce, maple
Palate – rubber, apples, Cheetos, milk
Finish – burning rubber, old whisky

42 – North Star Bruichladdich 15yo, Bourbon Hogshead / French Oak Finish, 57.1%
Nose – rich woody stewed fruit, chlorine, butter, maple, dried anchovies
Palate – medicinal, red fruits, brown banana, honey, coconut rough
Finish – weak soy sauce, tea tannins

43 – North Star Islay Malt 12yo, Bourbon Hogshead, 52.3%
Nose – pork, sweat, tropical fruit, bananas, leaves, white cheese mould
Palate – coal, pepper, pepper, smoked fish, medicinal, oil paints
Finish – salt, oily fish, sugar syrup

Whisky 2017 – 204-210, Cadenhead Tasting

Unfortunately since returning from Japan I have been waylaid with influenza… I wasnt sure how my palate would go at this tasting but with these absolute stompers from Cadenhead, it certainly woke up!!

204 – Cadenhead Small batch Cragganmore 1993 22YO 56.3%
Lemon balm, cookies, mint lollies, apricot delight, vanilla essence, cherry syrup, ice cream, really fruity. Cake out of the oven, salt, passionfruit vine, roasted shallots, a touch or grilled stone fruit, juniper.

205 – Cadenhead Single Cask Highland Park 1996 20YO 50.6%
Passionfruit jelly, passiona, apple sauce, raspberry lollies, apples. Waxy, beautiful length with pancakes, prunes, fruit leather, instant coffee grounds, slight rubbery note, honey.

206 – Cadenhead Auchroisk Sherry Butts 1989 24YO 57.5% *
Huge sherry, rubber, sulphur, chalk, cloves, dark chocolate, oatmeal stout, menthol, apples. Huge sherry and then an amazing savory note, cooked down mushrooms, soy sauce and butter, some really beautiful caramel sweetness to begin with, toasted nori.

207 – Cadenhead Small Batch 175th Anniversary Blair Athol 1988 28YO 53.6%
Leather, cloves, wood chips and gum leaves, apricots, rocks, slight waxy note, hazelnuts. Cashew nut butter, loads of tropical fruit, lantana, creamed honey, whipped cream, apricots, loads of chocolate with water.

208 – Cadenhead Single Cask Teaninich 1983 32YO 47.5%
Peanut butter, ice cream, dusty, caramel sauce, rose hip jam, brown butter, chicos, wax. Wax, dust, chocolate, leather, herbaceous, tropical fruits, slight butter.

209 – Whisky Agency and Three Rivers Glen Moray 1994 re-charred Hogshead 54.8%
Maple syrup, raspberries, turps, wood glue, Bourbon like, crushed ants, pound cake. Vanilla, raspberry jam, green bananas, huge vanilla finish – would think Bourbon, crushed ants. (Was this a mislabeled Bourbon?)

210 – The Oceans Whisk-e Westport (Glenmorangie) 1997, 18 Years Cask 1500071
Vanilla, gravox, sarsaparilla, pancakes, maple syrup. Vanilla, bacon and maple syrup, golden syrup, aspirin, raspberries, perfume, soap, coffee, leather, sarsaparilla.

Whisky 2017 – 176-177 – The Gresham, Brisbane

Back in Brisbane again – back to The Gresham. 

176 – SMWS 4.226 (Highland Park) Smoked Plum Lemonade
Could smell it as it was poured, sour cherries, prunes, lemonade(!), caramelised meat – like a roast lamb, paprika, milk, mandarin pudding. Grassy, milk duds, coal, caramels, rubber, brown sugar, preserved lemons, honey comb, golden syrup.

177 – William Cadenhead 7 year old Islay whisky (undisclosed Kildaton Distillery) 57.1%
Really herby, olive brine, like a dirty martini, lpg, biscuits, sponge cake, chlorine. Short bread, orange zest, coal, burnt plastic, kelp, nori.

Whisky 2016 – 84-89 (Puni Whisky Tasting)

84 – Puni Nova First Edition 54% DISTILLERY ONLY RELEASE
Malt, cream, cold butter, salt, stewed apricot, toasted hazelnuts. Great mouth feel, poach pears and their liquid, salt, bit bitter on the finish

85 – Puni Alba First Edition 54% DISTILLERY ONLY RELEASE
Wood and tequila, pine, salt, slightly medicinal, over ripe apple, brandy snaps. Medicinal, cream and salty… not much else.

86 – Puni Nova Batch 1 43%
Fruit lollies, bananas, malt, malt bread, lemon balm, pear nectar. Slight malt, salty, loads of cream. Not much to it.

87 – Puni Alba Batch 1 43%
Smells like new make, malty and heady, wood, egg white, salty, dry sherry, Chinese cooking wine. Slightly green, herbaceous, slight smoke, green capsicum, pepper.

88 – Silver Seal Highland Park 28 Year Aida
Stewed apples, deep spices, all spice, pine, geraniums, spearmint. Cream, salt, tobacco, chocolate and apricot. The length is crazy on this thing… minutes after still getting stewed fruit.

89 – Spencer Collings & Co – The Founders Reserve
Brown sugar, dark toffee, honey comb, sarsaparilla, marshmallow, vanilla. Honey, toffee, caramel, dark malt cake. Stunning heavy whisky.

Whisky 2015 – 127-131

Some good drams in this set. Really enjoyed the lot.

127 – Benriach 12 Sherry Cask
Passion fruit, raisins, pancake batter, cream, vanilla. Green herbs, salt, cream, passion fruit.

128 – Signatory Highland Park 1999 Bourbon Barrel single cask
Citrus curd, biscuit crust, milk chocolate, violets, cola, bananas. Cola, gasoline, vanilla cream

129 – Wemyss 2002 Glengellachie “Dark Treacle Fondant”
Huge raw honey, golden syrup, tomato paste, toffee, glue. Rubber, coffee trifle and vanilla.

130 – Wemyss 1995 Mortlach “Stem Ginger Preserve”
Ginger, wood polish, bananas, plasticine, sweat (not in a bad way). Green rockmelon, ginger, syrup, ginseng, vanilla, cloves.

131 – Bunnahabhain Toiteach
Christmas cake, pepper, salt, instant coffee and seaweed. Seaweed, walnuts, lick of smoke, bitter orange seeds.