Whisky 2016 – 78-81

78 – SMWS 128.6 Rumbling, reverberating resonances (Penderyn)
Wood glue, turps, banana cream pie, Christmas pud. Huge caramel and banana, sweet and delicious, butter and honey.

79 – SMWS 76.125 Enticing sweetness and attractive wood (Mortlach)
Apricot jam, sponge cake, wood turps, salt and pepper. Rock melon, brown sugar, yoghurt, passionfruit vine, brandy butter, great tropical fruit.

80 – Gaiaflow Eigashima Sakura 2015
Wood, chocolate, cocoa, pepper. Honey to maple syrup, butter, pepper, clove, sarsaparilla, flight dusty note. Wonderful whisky.

81 – Yamazaki Whisky Shop WSO-005 2013 (Red Wine Cask)
Red apple, red wine tannins, maple wood, pastrami (?!?), chiffon cake, ginger. Apples crumble, clean and balanced, candle wax, cinnamon, cloves.

Whisky 2016 – 54-56

54 – Yamazaki Sherry Cask 2016
Woody, musky, cloves and cola, bubblegum, butter, chicos, flapjacks and golden syrup. Vanilla pudding, spiced rum, sarsaparilla, rubber, pepper, rose water cream, woody.

55 – Signatory Bunnahabhain 2003 12 Years (Sherry Butt)
Passion fruit, peaches, toffee, salt, jersey caramels. Coffee trifle, dried apricots, toffee, pear nectar. This really was outstanding!

56 – Port Askaig 100 Proof
Preserved lemons, iodine, seaweed, brown rice, grapes, smoke, caramel. Cardboard, seaweed, smoked butter, kiwi fruit, leather.

Whisky 2015 – 108-111

108 – New World Double Cask Release #1 (port refill port first fill)
Brown bread, butter, malt, vanilla. Vanilla, pepper, malt. Best New World in ages. The huge banana bread thing is gone. More elegant and interesting. Great length due to the subdued sweetness.

109 – SMWS 119.14 (Yamazaki) Raspberry Imperial Stout
Freeze dried raspberries, vino cotto, chocolate, fake cherry flavoring, something green I can’t quite place, some woody notes, egg whites. Raspberries, maraschino cherries, cloves, slight cream, umami, cinnamon.

110 – Silver Seal Glendronach 22 years (Distilled 1990)
Musk sticks, flowers, golden syrup, molasses, honey, vanilla, yoghurt, stewed apricots, chocolate chips, rocky road. Woody, sarsaparilla, creaming soda, butter.

111 – Cadenhead Glendronach 23 year (Distilled 1990)
Coconut lemon cake, almond meal, eggy cake mix, bran. Grain, eggplant, almonds, weak honey and lemon. A bit disappointing next to the Silver Seal.

  

Whisky 2014 – 142-146

Ok so I’m in Kyoto. If you’re into your whisky you must head to Bar Cordon Noir. Approximately 600(!) different whiskies.

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So my drinking this evening:

142 – Nikka Taketsuru Sherry Wood Finish
Honey, toffee and an easy nose. Vanilla and some cola to finish. Not much too it to be honest.

143 – Ichiro’s Malt 20 Years Old Bourbon Cask
Leather, wood, brown sugar/fake maple syrup, toasted bread crumbs, Terry’s choc Orange. The palate is syrupy and gentle, deep coffee, it really keeps going … Loads of crushed ants.

144 – Yamazaki 2000 Millennium
Slight yeasty banana bread, salty and eventually a strong nose of fresh rye bread and butter. Apricots, vanilla, creamed honey, pepper and salt.

145 – Yamazaki Limited Edition 2014
Banoffee pie, meringue and cola. Vanilla, crushed ants, salty, milk chocolate, rose water. I like this.

146 – Ledaig 18
Peanut brittle, salty almonds, bickfords lime cordial and seaweed. Peat, boiled sweets, white bread toast with melty butter.

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Whisky 2014 – 134-137

134 – Cadenhead Small Batch Glengarioch 24
Chocolate, vanilla ice cream, some formic acid, orange zest and nutmeg. Smoke comes and goes, powdered ginger, chocolate.

135 – Yamazaki Bourbon Barrel
Yeasty, cedar, bananas and vanilla cream and cucumber. Dulche de leche! Ginger, meringue and vanilla.

136 – Ichiro’s Malt Chichibu – on the way
Vanilla and toasted grain, yeasty, banana. Great stuff.

137 – SMWS Never Ending Cask at Whisky & Alement
Bacon bits, green herbs, smoke, seaweed. Syrupy, honey and tea then smoke and peanuts. I reckon Caol Ila because of the peanuts.

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