Whisky 2018 – 160-163, The Malt, Taipei

160 – Burnside 1993 World Bar Tour The Mash Tun 22 Years Refill Hogshead cask 1798
Nose – chocolate cake with whipped cream and apricots, candied orange zest
Palate – chocolate, marzipan, almond shells, green apricots, cherry danish
Finish – chocolate mousse, apricot jam

161 – Glenturret 1977 The Whisky Agency Refill Hogshead 46.3%
Nose – Wood glue, bruised apple, pastry out the oven
Palate – intense short lived sweetness, fruit cordial, old whisky, cream and tobacco, orange zest
Finish – almond slivers and cream, orange pith

162 – SMWS 123.8 (Glengoyne) “In the Spanish mountains” 2001, 12 Years Port refill 59.2%
Nose – Apple pie, spice rack, prune juice, honey, umeshu
Palate – cake mix, spice biscuits, toffeed figs, prunes, woody cream, my grandfather’s dried apricots,
Finish – milk chocolate, panforte,

163 – TTL (Omar) Sherry Cask #754 2009-2013
Nose – roasted hazelnuts, cream, apricots, orange zest, a galvanized fence
Palate – super creamy, loads of stone fruit, dark chocolate, tea tannins, dried fruit
Finish – loads of cream, strawberries and cherries, mango, cloves, liquorice

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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 – 148-151, The Malt, Taipei

148 – Ben Nevis 1997, 17 Years by Black Adder Raw Cask, Taiwan Exclusive Cask #963 50.6%
Nose – raw pastry, almonds, play dough, cream, lemon pudding
Palate – cream, pastry, green apricots, salt, slightly twiggy and maritime, cake mix
Finish – cream all over, apricots, peaches, stonefruit

149 – Ben Nevis 1997 by McCraes bottled 2016 Cask HL12157 55.4%
Nose – orange zest, brandy snaps, chocolate cake, coffee cream
Palate – brown sugar, over proved bread, leather, cream, bruised apples, rubber, licorice
Finish – green vines, cream, sucking on a sherry cask

150 – Springbank Sherry Wood 1997 18 Years*
Nose – doughnuts, cured meat, bruised apple, golden syrup
Palate – medicinal, tar, cream, orange zest, peanut brittle, dark chocolate bounty bar
Finish – such beautiful notes of green apple, cream, chocolate bullets, bitter caramel

151 – Benriach PX Single Cask 1996 for Taiwan, 19 years cask #3609 54.3%*
Nose – grilled pineapple, coconut, cream, tropical fruit salad, crushed ants, kit-kats, reef-oil
Palate – chocolate, cream sprinkled with brown sugar, marshmallow, mangoes, orange juice, apricot nectar
Finish – cream loads of it, salt, leather, orange zest, stewed apricots

Whisky 2018 – 72-75 – Baxter Inn, Sydney

In Sydney at The Baxter Inn and half way to my target of 150, celebrated with an old Glengoyne from the 80s. For a low alcohol dram of 43% it really was able to stand up. The Cambus was super disappointing.

72 – Clynelish Adelphi 1996 19 Years ex Bourbon 53.4%
Nose – toasted coconut, coconut rough, green grass, apricot danish
Palate – hot, perfumed, cream, grilled peaches, lemon zest with pith
Finish – cream and perfume, wine tannins

73 – Clynelish G&M 2001 14 Years Sherry casks 307849 & 307850
Nose – typical sherry fino nose, peanuts, rubber, manuka honey
Palate – honey, rose petals, sugar syrup, rock candy, salt, weak ice tea
Finish – aspirin, tea tannins, honey, caramels

74 – Boutiquey whisky company Cambus 24 Batch 2
Nose – roses, heather, cream, pineapple soaked in turps, caramel toffees, plastic
Palate – turps, salt, balsa wood, cream, peanut shells
Finish – cream, old leather

75 – 1980s bottling Glengoyne 17 Years 43%
Nose – wax, rum soaked raisins, fermented figs, the sweetness of cocktail onions, honey, minerals
Palate – wax, pencil shavings, salt and pepper, raisins, spice, OBE
Finish – spicy, pencil shavings, old apples

Whisky 2018 – 5 – Hains & Co, Adelaide

5 – Hains & Co Living Starward Cask – Wine Cask Starward PX Barrel (staff estimate 6th batch)
Nose: banana bread, bubblegum, wood glue, crushed ants, toasted brioche with butter, banana paddlepops
Palate: really gentle, raspberries, ice tea, Christmas biscuits, spearmint gum, passion fruit vine
Finish: potato crisps, butter, wine tannins

Whisky 2017 – 197-203 – The Society Bar, Tokyo

Great set of whiskies to finish my trip in Japan and hit 200. The staff at The Society Bar took good care of us. The Linkwood SMWS definitely one of the best this year.

198 – SMWS 3.268 (Bowmore) Lady beachcomber’s dram 1995 20 years
Yeasty, bread, sea salt, caramels, juicy stone fruit, sponge cake, liquorice, strawberry and apricot jam, cherries. Green leaves, chocolate, chilli, old lace, lavender, cakes, sea water, rocks in a fire, chocolate mousse, dashi.

199 – SMWS 96.9 (Glendronach) Icy – Chill 2007, 8 Years
Cream, peanut butter caramels, roses, peanut brittle, with water candied apples, grilled pineapples. Yoghurt, almonds, green vines, with water loads of cakey notes, vanilla, hints of rubber, clove and leather.

200 – SMWS 39.102 (Linkwood) Rum-soaked black cherries 23 years *
Crushed ants, woody, maraschino cherries. Such a gentle dram, buttery, cake, sweet fruit like glacé apricots, pencil shavings, honey, salt, butter, old butter and sherry. The finish is forever – apples, cloves, melted butter and crisps.

201 – Ichiro’s Malt Single Cask 706 2010, 4 Years – bottled for Modern Malt Whisky Market in Osaka
Weet-box with milk and honey, medicinal, caramel, lemon butter, pound cake, glacé orange peel. Grains, multigrain bread, salted butter, wicker chairs, burnt butter with walnuts.

202 – Blackadder Ichiro’s Malt Cask 2630 PX Cask June 2010 6 Years
Apples, chocolate cake, sarsaparilla, cloves, old butter, crushed ants, dried apricots. Cloves, cake mix, passionfruit vines, chocolate and herbs.

203 – Ichiro’s Malt The Peated 2015, Distilled 2011
Medicinal, malt, chocolate, caramel, cheesecake, metallic, stewed apricots. Charcoal, heather, leather, soot, fruit dipped in caramel, lantana, candles blown out on a birthday cake.

Whisky 2017 – 193-197 – The Mash Tun, Tokyo

It is always a pleasure to visit The Mash Tun in Tokyo, owner Toru Suzuki is a true gentleman and wonderful ambassador for whisky. On this trip I arrived as they finished a Cadenhead tasting with General Manager, Mark Watt. Truly a special occasion to walk through the door on. I also met representatives from Shinanoya and Whisk-e. I was hanging out with the big dogs, accidentally.

193 – Benrinnes Bourbon Cask for the Mash Tun 13th Anniversary 17 Years “How can I live at the top of the mountain
Pancakes, vanilla, salted butter, sweet biscuits, cakes, stone fruit, galvanized fence. Apricots, vanilla, rubber, sulphur, salt, red apples, sponge cake, chestnuts.

194 – Cadenhead’s 175th Anniversary Caperdonich 39 Years
Rubber, shoe polish, chocolate, grilled nectarines. Toffee, raisins, butter, brown sugar, ice coffee, plum chutney, green figs, old butter. This thing is huge.

195 – Glenfarclas 32 Years Salon de Shimaji PenXShinanoya Cask 136 1981 bottled 2013
Buttered toast, chestnut purée, raisin, cloves, pickled onions (in a good way), coffee. Honey, butter, pain à raisin, salt, apricots.

196 – Ichiro’s malt “The Game” Madeira Hogshead Cask 1370, 10 Year Anniversary of Shinanoya *
Maple syrup, pancakes, loads of stone fruit, toasty, caramel, toffees, toffee apple, pineapple upside down cake. Rubber, raisins, sulphur, apricots, old butter, musk sticks, butter and maple syrup on crumpets.

197 – Benriach 1976 Sherry Cask/Bourbon Finish Cask 529, 37 years
Plastic, caramel, rose hips, green grass, columbines, salt, passion fruit vine. Butter herbs, butter, caramel, apricot jam, chocolate, stout, kiwi fruits, chocolate, LPG, beef fat, vanilla icecream, pineapple.