Meikle Tòir, 2019, 2025, 60.3 %, #8723, WB289160

When you arrive at Glenallachie Distillery, you walk or drive past several storehouses with racks, comparable in size to those at Macallan. Apparently, most of the stock is still in possession of Chivas Brothers (Pernod Ricard). During the tour, you will see the dunnage warehouses and be led to the tasting room, which showcases artwork of Glenallachie bottlings drawn by the tour guide himself.  

The nose is reminiscent of BBQ sauce with lots of umami notes from grilled or fried roast. There are also hints of baked apples and other fruits that I cannot yet identify...cranberries. There are maybe some tobacco aromas, but not a fired sensation, just a sweaty one.  

Palate: Sweetness paired with an ashtray sensation, despite the high ABV, the beverage does not burn much. There are hints of smoked tofu in soy sauce, sourness and salt. The peat is neither troubling nor challenging, inducing complex yet integrated aromas. Finish: A chilli

kick with a warming sensation and lingering Bordeaux tannins. The oily, sweet residues of the whisky let you enjoy it smoochingly for a long time. 

90/90/90 

 

 

 

Glenallachie 20, 2025, 2005, Master of Malt 40th Anniversary Exclusive, 54.2 %, #5391, WB283677

This is another exclusive: it has been matured in PX casks. Both are formidable, but I have to say the PX is much better and tastier than the other Oloroso one for the Aberdeen shop.

The nose is a nice, warming summer breeze with bossa nova in the background and all your problems far away. There are still cooking jam and cherry notes, as well as other dark fruits cooked in syrupy caramelised demerara sugar. This is beautifully accompanied by coffee and espresso notes. There are now baking notes, like freshly baked bread or cake straight from the oven.

Palate: Sweet coffee notes take centre stage, accompanied by soy sauce and balsamic nuances — not just hints, but

strong flavours. There is also the ever-present honey note. I can now detect plummy aromas reminiscent of old Armagnacs. An endless flood of aromas is entering the umami notes, reminiscent of fried or grilled food, such as burgers or steaks. More dishes are served that I cannot account for.

Finish: Dark chocolate mixed with manuka honey. It's reminiscent of an old Sassicaia or other Super Tuscan red wine. Not the elegant Tignanello, though. ‘When you realise nothing is lacking, the whole world belongs to you.’ Lao Tzu

93/92/92

Daftmill 15, 2009, 2025, #002/2009, Aberdeen Whisky Shop, WB284495 and super fancy glasses RIEDEL Superleggero Spirits and RUM set

Aberdeen proudly calls itself the ‘capital of oil’. From here, large corporations supply their oil rigs in the North Sea by ship and helicopter. Every third job in the Scottish city depends on the raw materials industry. For a long time, black gold brought Aberdeen secure prosperity. But that could soon be over. Fifty years after the boom began, many sources are running dry. In 2014, the price of oil plummeted, plunging Aberdeen into a deep crisis. Then, the city is reportedly repositioning itself for the future. Hundreds of oil rigs are to be scrapped – which is expected to create jobs. High-tech industries and tourism are also set to grow. And now 10 years later...? To be honest, you can see decay here and there, in some

neighbourhoods and on some buildings. The dominant colour is grey, which intentionally or unintentionally affects the mood. However, if you spend more time in the city, you can explore the lovely coastline, with the legendary Aberdeen Stadium and the amusement park. As you walk around the city, you will discover an old town with a university and some lovely cafés. Somewhere on a main road is the Aberdeen Whisky Shop. The team is very friendly, with a large selection and the opportunity to try many different whiskies. As nice as these people are, the service is simply abysmal. When ordering from abroad, enquiries are rarely answered, shipping via UPS always causes problems, delivery is delayed indefinitely and, for some reason, you cannot pay VAT-free but have to pay double tax.

This bottling is a shop exclusive, but so far the exclusives have not been particularly special, such as the Glenallachie.

I associate the tasting with these Riedel glasses, which I have always avoided because of their high price. Recently, there was a big discount, so I took the plunge.

The rum set is machine-made, but the Superleggero is supposed to be hand-made. To come straight to the point, there is hardly any difference in taste and smell, only the feeling and drinking experience with the Superleggero is... well, very fancy. The Final Touch and the Blenders Glass are allowed to compete. Nose: The Riedel glasses are very restrained, very muted. The smell is suppressed, the aromas are difficult to detect. The Blenders Glass concentrates the vanilla aromas, cotton candy and delicious vanilla custard excellently. Sweets and sugar water. A little caramel, icing sugar and sweets. Red apples come through in the final touch. The

Riedel glasses have this too, but more subtly. The drinking experience with the Superleggero is particularly awkward. With its large base, the glass is very unbalanced and feels strange in the hand.

Palate: Pepper, curry, chilli, cayenne pepper, cinnamon, nutmeg. A hint of coffee and eau de vie. I couldn't quite hit the sweet spot with water. The drink just becomes spicier and harsher.

Finish: Somewhat short, very alcoholic, grappa. Becomes very unpleasant with water.

On the nose, the drink was very promising and at times even elegant. On the palate, the drink is just spicy. Not a good choice, dear Aberdeen team. But as a great man once said: ‘Your life is a result of the choices you have made. If you don't like your life, start making better choices.’— Zig Ziglar. That said, my first choice is to not choose the Aberdeen Shop anymore...

 90/88/88

 

 

 

 

Mortlach 22, 1998, 2020, 56.4 %, Sansibar, Black White Art, WB196275

This one is bottled by Sansibar. To be honest, Sansibar bottlings hardly impressed me; given the price tag, I was rather disappointed. The bottlers pay more attention to their artistic labels than to the content. Hopefully, I'm wrong about this one, because I bought two of these incredibly expensive bottlings. But that said, it wouldn't be the first time I spent a lot of money on a hunch and ended up disappointed. Sadly, I'm used to that.

Nose: Cellar mustiness, forest floor, sharbat, sugar water, diluted rum. Perhaps Feuerzangenbowle or punch? Shoe box, hmmm... with new or old shoes? Socks... perhaps sweaty. Wet animals, cat, dog... vodka.

Palate: Somewhat spicy, ginger or chilli? Black pepper. Plot twist: sweetened tea, slight bitterness, some herbs, perhaps lovage. Savory... allspice and nutmeg. Cinnamon spice and a bite of wet paper. Spice again.

Finish: Chilli, rocket, the spicy kind, not the mild cultivated variety. Some

unpleasant off-notes in my opinion, like stale wine, not sour but doesn't make you happy either.

Nose is great but improves with water, the palate on the other hand becomes bitter and grapefruit seeds. Sweetness almost vanishes. Tastes like yoghurt when mould is forming or apple sauce shortly before spoiling. Maybe there are some fans of this taste, maybe I have bad taste... but as a great man once said: Bad taste is simply the truth before it should be said. Mel Brooks

90/88/84 

Ardnamurchan 10, 2015, Decadent Drinks, Decadent Drams, 2025, 55%. WB289307

The standard ten years-olds didn’t impress me much, but as a 10 years old cask strength was released, it was gone before you could say yikes-a-ten-years-old-cask-strength-from-Ardnamurchan-what-a-lovely-distillery-i-need-one…Now Decadent Drinks released this one, and I didn’t hesitate. Was it worth it?

Nose: Slightly alcoholic, sparkling. Some dates and dried figs, not particularly rich, somewhat subdued, smoky aromas such as cigar and ashtray dominate the dimensions. A hint of pipe and tobacco. In the background and occasionally in the foreground, waves of sweat float through the air.

Palate: Sweet, also slightly sour, a little salty, peppery. Cloves and nutmeg. A slightly nutty note, perhaps marzipan? And a kind of aniseed note, or is it eucalyptus? In any case, not so decadent.

Finish: Disappears very quickly, depending on how big the sip was. The sweetness sticks in the mouth. A few tannins remain.

89/88/88

Lammerlaw, Willowbank, 1988-1992, van Wees, 46%, 2025, WB289472

Where to start? I came across this bottling while randomly scrolling through the Whiskybase pages. Obviously, this isn't a Scotch, but a single malt from New Zealand, produced by the New Zealand Malt Whisky Company and sold under the Milford brand. The distillery has already been dismantled. Do not confuse it with the Lammerlaw Distillery in Scotland, which closed a long time ago. The whisky is named after the spring that provides the distillery with its main ingredient; however, according to various resources, it is also said to be named after the mountains in Dunedin. This is a marriage of first fill barrels from 1988 and 1992.

The nose is bold and rich with notes of manuka honey and ripe pineapple. Waves of candy aromas and fruity notes: cotton candy, lots of vanilla, like a cloud of sweet vanilla custard powder. Ripe peaches and apricots. Hints of herbal notes make this an interesting olfactory experience.

Palate: Spices, mustard and candied ginger. There is a hint of wood spice, perhaps sandalwood. Some tannins. The sweetness is profound, but the richness retreats in favour of low, waxy, oaky notes.

Finish: Perhaps the low ABV of 46% results in a thin, short finish. Some waxiness lingers in the mouth. There is dryness in the cheeks.

93/89/88

The Cairn, First Peek, 2025, 3 yrs, 57%, WB291768

The Cairn is situated in the middle of a nature reserve and they are not even allowed to mature their whisky on site, I was told when I visited the distillery in 2025. They said the whisky is transported to Benromach. During the tour, which reminded me more of a great show than a distillery facility, I was also told that they do not intend to release their first bottling until it is at least 10 or 12 years old, but definitely not 3. Perhaps I misunderstood them...There is even a giant circular clock indicating future releases (see below).

Nose: Alcoholic punch – they should have waited a few more years. It's very tingling, almost burning, to the nose. If you can endure the burning sensation, you can detect vanilla notes and creamy, milky sweets. But that’s it; the next burning sensation hits and knocks you out. If you dare to smell it again, you might detect some crème brûlée notes. Wild, harsh, untamed youthfulness.

Palate: I must admit it's very sweet, almost artificially so. There are typical new make notes, such as pear and bad grappa. There is also a malty flavour and a burning, numbing sensation from the alcohol. Sorry, but there's just no point in drinking this further.

Finish: None.

OK, maybe after the second or third sip, some oak notes and an oily sensation linger in the mouth. Why didn't they wait? Why the rush? 1000 bottles of this toxic drink – who is going to drink it all? But, as a great man once said: 'Wisdom is the reward for surviving our own stupidity.' Brian Rathbone.

79/77/70

 

Tobermory, 1995-2025, 30 yrs, Murray McDavid, Wu Dram Clan, #9, 52.4%, WB289784

Tobermory, the plain malt supposed to have max 2 ppm of peat in contrast to the dirty peated version Ledaig at least with an amount of 35 ppm, so its is said. This one is said to have been matured for 30 years in French oak barrels. That been said, I wonder how murderous the tannins are.

Nose: Apple and pear compotes, fried bananas and fresh herbs such as basil, sage and bay leaves. Marzipan and nuts such as hazelnuts, walnuts and peanuts. Chestnuts. Mulberries. The smell of stale wet socks and old cardboard boxes in a damp cellar. Traces of juniper in the background. I'm not sure if these notes are good or bad, but they are intriguing for the moment.

Palate: It is sharp on arrival and unbalanced. There is an unintegrated sweetness in the foreground that overpowers all the other tastes. Everything about this whisky is unbalanced and stands apart: the sweetness doesn’t match the herbal notes or accompany the spices. There is a great war going on; every taste molecule of every congener is fighting each other. It's no fun to drink. I had already waited for hours and played with water. There's nothing to be gained from playing with water, by the way. It just makes the taste worse.

Finish: The finish is surprisingly short. Sweetness lingers in the mouth while the alcohol numbs the tongue. It's overly sweetened, poorly brewed coffee. Overall, I am a bit disappointed by this Tobermory, there is no gold here, but who am I to judge...

87/85/84 

 

The Marketing Malt 2008, Decadent Drinks, The Virtual Malt, 55%, Decadent Drams x Aqvavitae, WB290122

Another secret, another mystery. Aren't I tired of these bottlings? But I couldn’t resist; this one is a special bottling from Aqvavitae and sounds very promising. There are rumors of which distillery is behind this one…maybe I don’t care, or do I? Somehow, it's all a bit too much. The image is supposed to be meaningful and the labels on the bottle are very sophisticated. Perhaps this bottle isn't intended for people like me. Maybe I just don’t understand the concept, since I'm a bit simple-minded. Drinking a good whisky is no longer enough.

On the nose, it's just wow. At first, I couldn’t detect any herbs or spices, just lots of dark fruits, cooked fruits and all kinds of jam. Or should I call it marmalade? Cherries, plums, dates. After a few hours, hints of cinnamon and nutmeg appear.

Palate: It's very sweet with hints of burnt caramel, treacle, dark fudge and dark chocolate. Black pepper, but subtle. Coca-Cola.

Finish: A lingering coffee sensation with an oily, syrupy sweet latte aftertaste. The alcohol burns the mouth slightly. A nice drink for nice people: not too overpowering and not too complex. Of course, this is all just my personal opinion…

89/89/86

Mortlach 1990-2017, Old Chieftain’s, 27 yrs, #5186, 51.2%, WB130774

The distillery with the Klingon name! Every time I hold a Mortlach, I get goosebumps. I must say, this bottle has enough power to challenge a Chech'tluth. Information about this bottle is scarce and murky. I asked the Ian Macleod team about it. Here is their answer:

This bottling is cask strength, bottled at its natural strength of 51.2% ABV without dilution. Regarding the cask, based on the tasting notes, it was most likely a sherry butt, although we don’t have definitive information to confirm this.

Nose: Thick, syrupy and sweet with burnt caramel and a slight tingle. There are also red apples and refreshing herbs such as mint or eucalyptus.

Palate: Strong, concentrated espresso – is that what they call a ristretto? Of course, it's very sweet. Dates, sugar beet syrup and other kinds of syrup from various sweetening plants. There are aromas of sugar cane and muscovado sugar, as well as rum and a lot of leather and tobacco.

Finish: Eternally long and bitter-sweet, but not in a bad way. It elevates my perceptions and makes me start to ponder it mindfully. There is no honour in ignoring this one. Qapla', DaH jImej, maghomqa'jaj.

92/91/91

Glengoyne 2007-2023 Whisky Magazine 25th Anniversary, 16 yrs, #1683 53.9 % WB261858

Glengoyne has become difficult to obtain in recent years, at least for me. At one point, some bottles simply vanished, and when they reappeared, the prices had skyrocketed. I discovered a great discount on this one and took the opportunity.

On the Nose, there are dark fruits, reduced by cooking to a thick, syrupy fluid. Sweetness, maple syrup, dark honey, pine honey. The more the beverage breathes, the more leathery notes appear and aromas of horse sweat develop. I also detect traces of balsamic vinegar and a flavour the French call 'rancio'. After several minutes, or even an hour, a flood of thick, dark chocolate or cocoa powder mixed with fried porcini emerges. Sweet and sour sensations linger in the air.

Palate: There is an alcoholic sharpness at the forefront, which numbs some of the taste buds. However, the sweet armada is lurking in the background, ready to take over the mouth again at the right moment. However, there is another plot: tannins rush forward with dark red wine notes and strong, sweet coffee with thick, creamy milk.

Finish: Espresso and very dark chocolate with a lot of sweetness. A creamy sensation lingers, like clothed cream mixed with dark mousse. Very old brandy shows its respect. 

90/88/90

Meikle Tòir 5 yrs Glenallachie The Turbo 2025 50%, WB282226

I was quite impressed by this one’s previous twins and siblings. Finally, some successful experiments from Billy Walker. In some circles, Turbo is considered the new Octomore, but I don't know — we shouldn't get carried away. It has its merits, though. Octomore, however, is a different story. What story does this one tell us?
Nose (hours and hours): It's walking in the forest at night. Why? It's a blind tasting; I can smell truffles and other brown mushrooms. It's like burying your nose in the forest floor. There is a dinner going on; meat is being served, heavily fried with lots of umami. I can smell all kinds of sauces, such as balsamic, soy sauce, Worcestershire sauce and Japanese fish sauce. There is a camp fire in not so much distance. Now I can smell pears, but they are heavily fermented, along with all kinds of other fruits in the middle of a fermentation process.
Palate: A camouflaged sweetness that is easily exposed. Why? Because there is profound saltiness going on here. It is a perfumed experience with some sweet dried fruits, such as apricots and sultanas. Now I can smell sandalwood and liquorice.

Finish: The finish is smoked tofu with a medium length. A creamy sensation lingers alongside dried porcini mushrooms. One should drink more often at night because, as a famous man once said: 'I often think that the night is more alive and more richly coloured than the day' — Vincent van Gogh.
90-89-89