Whisky 2016 – 28-32

28 – Mackey Distillery Cask 4 (Port Barrel 6 years)
Chocolate, turps, pine, maple, marshmallow, cucumber skin, apricots, white pepper, cloves, vanilla cream, cinnamon. Apricots, Christmas spices, barley, oily, raspberry, raisins, sarsaparilla.

29 – Signatory Clynelish 1996 18 Years
Charcoal, honey, leather, sulphury, dried apricots, maple syrup. Spices, orange zest, rubber, slightly creamy, dried fruit finish.

30 – Signatory Blair Athol 1989 23 Years
Hazelnuts, underripe white peaches, dark chocolate, marzipan, roses. Passionfruit, passionfruit vine, creamy, salted fudge, toasted hazelnuts, snickers bars.

31 – Wilson & Morgan Ben Nevis 1995 18 Year
Chicos, chocolate tart, vanilla essence, salty. Green herbs, garden thyme, stone fruit, lpg, lemon zest.

32 – La Maison du Whiskey Artist #4 – Batch 2 – Bunnahabhain 10
Cream, stone fruit, pavlova, dried pineapple, maple syrup, passionfruit, crushed ants. Honey, dried fruit, salt, pepper, dried pineapple, cloves, cream, milk chocolate.

Whisky 2015 – 154-156

154 – Mackey Triple Distilled Port Cask
Yeasty, toffee, banana bread, some cloves and other spice, cola, some slight plastic smell and rose petals, some maple. The palate is pretty disappointing and weak with that sort of nose it tastes like it has been cut with water some spices and cream.

155 – Heartwood Convict Resurrection 14
Really nutty on the nose, burnt butter, roses, crisps. Nutty, beef stock and chicken crisps, stewed apples and cream. It works!

156 – Heartwood The Good Convict Port Cask
Huge maple syrup, butter on pancakes, gentle dried fruits. Red apple, cola, cloves and cream, tannic dry finish with loads of dry ginger.