Whisky 2017 – **100**

So I have already hit 100 new drams for the year. I think this is perhaps the longest name of a whisky I’ve had too. Thank you Dave Broom! 

100 – The School of Malt Lesson IV Dave Broom Linkwood 26 Years by Whisk-e Cask #3210
Slight rubber, honey, sulphur, strawberry jam and cream, milk chocolate dipped kiwi fruit, rose petals, lime zest. Roasted peanuts, umami, cream, apricot jam, chocolate spice, hoppy beer, honey.

Whisky 2017 – 73-74

73 – Duncan Taylor Hemp Sparrow Islay blended malt 1997
Crushed sea shells, almonds, light and fruity, slight glue and barn yard, honey jumbles, apple pie, pizza. Crushed prawn heads, Christmas cake, salt, slight dusty.

74 – Bowmore 2001 by Whisk-e for Nippon Bartenders Association Ginza Branch bourbon Barrel Cask no 31928
Wood glue, pine wood shavings, fruit and soft caramel, dusty. Fruit, autumn leaves, salt, such fruity length with smoked salmon and vanilla cream, underripe apples, peanut brittle. Thick and chewy.

Whisky 2016 – 133-136 The Mash Tun, Tokyo

133 – Whiskies of Scotland 1990 Linkwood 24 bottling for The Mash Tun
Oil paints, apples and pears, Christmas spice, marzipan. Huge apricots and peaches with cream, subtle spice biscuit, rock melon, banana caramel pie.

134 – Candenhead 1987 Linkwood 26 Years
Chocolate finger biscuits, Malt, slight herby note, bread, dried banana. Some tropical fruits, caramel, salt, herbaceous, mangos and cream, rock candy.

135 – Berry Bros & Rudd Benrinnes 1988 28 Years Cask 892 for Whisk-e
Peanut brittle, almost ozone, chocolates, earl grey tea, yeast, glue. Juicy rockmelon slathered in whipped cream, winter spice, clear sugars, salty, slight leather, chocolate, melted butter, egg whites. So much in this thing!

136 – The Whisky Agency Ben Nevis 17 Years 1996 for The Mash Tun
Sweat (in a good way), caramel, salt, marmalade, creme brûlée, honey ice cream, baked potatoes. Tropical fruit, ice coffee, salt, butter in coffee, egg custard. Wonderful.