Glenlivet, 19 yrs, 2006, 2026, DeDr, 57.1 %, WB299719

What have I done? Tragedy in Three Acts: The Story of Decadence, Part I — How to Become Homeless and a Beggar. Decadent drams are going to ruin me. I told you about my credit cards. Apparently, the third one wasn’t entirely blocked; there was some cash left for this post-Bolshevik, brutalist Bolshoi bottling. Of all the distilleries, Glenlivet, somehow a symbol of industrialisation and mass production. According to the 2026 Malt Whisky Yearbook, Glenlivet leads the list of distillery capacity with 21,000,000 litres of pure alcohol, neck and neck with Glenfiddich. Is this the drink for the working class? Let's see what the comrades have manifested.

Nose: The syrupy class has returned from the gulag after 19 years to take over the government and fight the system. They have become denser, wiser and richer in experience, not money. All kinds of sweetness have gathered and become concentrated, with dates, baked apples and grade C maple syrup taking the front line, followed closely by Comandante Che caramel. Milk chocolate is taking the aristocracy by storm. Crumble and cherry plum cake sing The Internationale. Sticky toffee, Turkish delight, nougat, fudge and shy shortbreads throw Cacao-Molotov cocktails. I like this version of 'the Capital'. Hegelians won't like this whisky.

Palate: I sense the dialectic of materialistic sweet and altruistic spice; neither has total hegemony. Together, they transform into a black, bitter, counter-revolutionary espresso. The capitalistic bitterness is constantly suppressing the sweetness. The bourgeoisie tries to distract you by powdering your senses with cacao, nutmeg and cinnamon. There are hints of Cuban cigarillos. Conservatives would call this a nihilistic modern style, modernists would ask where their freedom to disagree is, and postmodernists would say, 'Why bother?' Structuralists would say, 'You can not escape the system you live in.' Your therapist would say, 'It's not your fault.' Buddha would say, 'There is no style, there is no You.' AI says, 'Ah, you’re right. I’ll change that.'

Finish: Internal contradictions linger: the sweetness of fudge and caramel, the bitterness of strong coffee and dark chocolate. There is no equilibrium; the sensations are constantly overthrown until eternity. I disappoint everyone and am constantly doing so. "History repeats itself, first as tragedy, second as farce." - Karl Marx

91/90/89

Ardbeg Ten, 61.7 %, Committee Exclusive 2026, WB294312

This bottling caused quite an uproar. There are now three entries for the same bottle on Whiskybase, with 124 (+1) reviews and 592 ratings as of 12 June 2026. Like Moses parting the Red Sea, Ardbeg has divided the community into haters and lovers. I am a former lover who tried really hard to become more than just friends, but Ardbeg did everything to keep me at a distance. I just drop by every now and then to say hi. People say, 'We wanted this all along' or 'That's what we've always been waiting for'. Is the waiting over?

Nose: Citrus fruits, mandarin from a tin, smoked sauerkraut, smoked

salmon, chipotle peppers, petrichor – the smell of wet pavement shortly after summer rain, juniper – it's very reminiscent of gin, grilled vegetables such as aubergines, fermented vegetables and kombucha. There's a nearby extinguished campfire – speaking of which, something was on fire a lot. Perhaps there were battles between pirates and the imperial armada, or the battlefield at Culloden shortly after the disaster. The palate is reminiscent of an ashtray, with a strong hint of burnt tired tyres. Of course, there's the first-aid tent with its medicinal and disinfectant smells – it's like eating cigarette ash. Why would anyone drink that? Just kidding — of course it's interesting for peat lovers. But I compared this one with a standard 10-year-old from 10 years ago. The old one is much denser, deeper and richer. The new one is just flat compared to the old ten-year-old bottling.

Finish: Medium-long with a slightly sweet, slightly sharp and spicy finish, reminiscent of chipotle. The peat lingers on the palate with hints of maritime flavours, grains of salt and peppercorns, and a hint of juniper. Was I waiting for something? 'The problem with the world is that everyone is a few drinks behind.' – Humphrey Bogart

87/86/86

Tomatin Cù Bòcan, Creation #8, 2026, 46%, WB300819

I would never have bought this because it's not my wheelhouse. But I was influenced by Roy, the famous influencer from Aqvavitae. So there you go, another tragedy and I'm no wiser. This Tomatin, by the way, is an experimental bottling with some interesting cask finishes, such as Canadian Ice Wine and Spanish Verdejo white wine casks — both formidable drinks. How do they influence this bottle?

Nose: There's an intense maltiness, an extremely sweet aroma and tropical fruits, reminiscent of the juices found in countries around the

equator, such as papaya, maracuja, mango and lychee. It's similar to the cheap, sweet multivitamin juice from Aldi that's been found guilty of causing diabetes a, b, c, d and the rest of the alphabet. There are sweet Haribo gums with lots of tropical fruits, but lots of artificial flavours. Speaking of artificial and superficial things, there's a hidden youth and underficial some alcohol burning sneakily underneath. If you change glasses, you'll find grilled pineapple, bananas, hints of coconut, and of course the vanilla armada: butterscotch, crème brûlée, Balsen butter cookies, café latte, and bubble gum. Hey, wait! Those last two are sneaky influencers...

Palate: Forget the palate; just focus on the nose. No, I must endure this procedure even though it's not my wheelhouse. There are hints of bitter seeds, like those from oranges or grapefruits, and a citrusy orange peel flavour. It's very watery yet sharp and alcoholic, and somehow young and superficial. Maybe I can see the intention: to create an easy-drinking, sweet summer whisky. Not on my watch! This is another example of how tastes can differ; some people may find this very appealing, but it doesn't work for me. Despite its watery nature, sharpness and bitterness occur. It's like artificially sweetened, young, thin, bad grappa.

Finish: Short and sharp, with a lingering aftertaste similar to white pepper. The influence is gone if you turn off YouTube; it disappears rapidly if you swallow it down, but the guilt remains — a guilty conscience due to wasting money again for nothing. 'I longed for him. Got him. Shit.' ― Margaret Atwood

87/81/80

Glen Elgin, 2009, 2026, 17 yrs, TCaH, 56.8 %, WB300572

Another sought after worm-tub distillery. Some Glen Elgins were notoriously hard to find—especially those with sherry influence; I am speaking, of course, from my own experience searching for them. Others may have had better luck. But what is the situation today? I get the impression that many Glen Elgins are once again appearing on the "whisky dance floor" as independent bottlings.

Nose: Mmh, Very elegant, some shy sweetness, not too overpowering, Icing sugar, some powderily Vanilla, some vanillic milkshake, some shaky coconut cocktails. Interestingly no fruit notes whatsoever. Some dough though. A bit of a confectionary but too far away. From the same direction: honeysuckles. Acacia honey in the vicinity.

Palate: Bitterness like from rockets or other root flavor, ginseng? Ginger?  Candied ones for sure. Rich, not that dense, light and floral. But viscous, chewy and oily.

Finish: A bit short indeed, camphoric, but not that much minty, interesting bitterness, a bit grassy.

Water reveals more herbs, more Vicks VapoRub, eucalyptus. Not so sweet cough drops. Fascinatingly attractive, different from the ordinary.

“Never love anyone who treats you like you're ordinary.”― Oscar Wilde

89/88/88

1770 Glasgow, 2017, 2025, 8 yrs, 55%, WB285966 or WB286260

Glasgow 1770 does a lot of experimenting—much like Holyrood in Edinburgh—using different casks, yeasts, doing finishes with exotic casks, peated and unpeated, and double, triple, x-iple distillation (I’ve lost count). Different barley? I don't know, I guess it's just concerto.

Nose: So sweet—creamy hard candies like Werther’s Original, toffee, burnt caramel (but not *too* burnt, just a light brown note). Syrupy; reminiscent of "Spaghetti-Eis" (vanilla ice cream pressed into noodle shapes) and candied walnuts. It’s like bathing in vanilla pudding powder—delightful. Banana and honeydew melon bobbing along like pool toys.

Palate: Creamy pudding, vanilla pudding, rice

pudding with vanilla sauce, a touch of cinnamon, and candied ginger. In the background—and slowly moving to the fore—are the varied juices of overripe yellow fruits. Fruit gums featuring assorted tropical flavors: banana, melon, pineapple, etc.

Finish: Unsurprisingly short, given its youth. Toffee notes, lingering candied ginger, and a hint of white pepper. A fair bit of the action takes place at the back of the palate. What I mean is

that no experimentation is needed here. This one is perfect as it is, despite how simple it is.

“The search for something can prove as interesting as finding it.”— Paulo Coelho.

91/90/89

Bowmore, NSS, 2015, 2026, 11 yrs, 57.9 %, WB296705

It's not my place to say it, but I will anyway: it's a real shame what Bowmore is doing with its spirit. Caramel colouring, chill filtering and all the other things you shouldn't do with Scotch are common practice (the same is true of many other distilleries; only independent bottlers showcase the spirit in its purest form). This spirit has so much potential: for me, it has a very appealing peat aroma and a very nice maturing behaviour. It works with bourbon, sherry and other wine casks. Bowmore was not really affordable for me independently; it was either too expensive or scarcely available. But recently, I've noticed, just a feeling, plenty of Bowmore flooding the market.

Nose: Nice, with bonfire and campfire notes producing umami together

with grilled meat and perhaps grilled vegetables. There is a slight minty freshness that produces the impression of a nice summer ocean breeze on the shore. Speaking of briny, maritime freshness and youthful vibrancy, I hate to say it, but I will anyway: 'summer whisky'. Incidentally, in summer I like young, peated, bourbon-matured Scotch whiskies. Everything is fine somehow, with no wars going on and everyone peacefully enjoying this whisky together without any deep thoughts. Now, vanilla notes together with sweet candy floss and Turkish delight spread across the room. In the background, there are hints of exotic fruits, such as honeydew melon and grilled pineapple. Wow, I can smell some herbs: basil? Thyme? Eucalyptus? There's a citrussy freshness — mandarins, perhaps?

Palate: A confectionary explosion of vanilla custard, smoked vegetables, smoked salmon, almonds, marzipan and other nuts, as well as other smoked dishes — but not ham or dark meat, rather white meat — together with grilled aromas from the barbecue. There are hints of a white wine, such as Pinot Gris, but with a distinctive sweetness. The sweetness is sherbet-like, with hints of fruit, such as pineapple juice. There are hints of lychee and starfruit, with a slightly lemony flavour and bitterness in the background.

Finish: Bitter, but not unpleasantly so. It is reminiscent of rocket or dandelion flavour, and is aromatic and fresh. It is herbaceous, but not overpowering. It's similar to the finish of a medium-complex, dry, summer white wine with a slightly mineral quality. Adding water brings out more sweet aromas and makes the palate more briny. The aftertaste is much more pleasant.

“Silence encourages the tormentor, never the tormented.”– Elie Wiesel

90/90/89

 

 

Benrinnes, 1997, 2026, DeDr, 28 yrs, 52.4 %, Peugeot, WB296208

The Benrinnes distillery is actually in its second location. The original distillery was built by Peter MacKenzie in 1826, but it was destroyed by a flood in 1829. John Innes then found a new site. Around 1974, the distillery began a partial triple distillation process, but abandoned triple distillation in favour of traditional double distillation using two wash stills and four spirit stills in 2007. Consequently, this whisky from 1997 is triple distilled. Benrinnes uses worm tubs. The glass, by the way, is the Peugeot glass and comes with a cooling base. Sorry guys, but as a stem holder (no pun intended), I'm afraid this glass is just not beautiful. It feels cheap when you manage to hold it. Looking at the whisky and its colour, dark thoughts occur. Inevitably, I think about the new Spider-Man series, Spider-Noir. Don’t get me wrong; I like the Noir Spider-Man, the idea of Spider-Verse and the character, but Nicolas Cage? Really? I'm not so sure about that.

Nose: There are certainly some nice dark fruits, but it is also floral. There are flowers blossoming in some front gardens at the moment; it smells like a rich, sweet, nectar-like floral blend. The aroma closely resembles jasmine tinged with vanilla, balanced by bright citrus nuances and a deep, warm honey undertone. This famously heady aroma often evokes nostalgic feelings of warm summer evenings. The flower is called honeysuckle. There are chocolaty notes, but not overly dark. There is a jam-like quality, perhaps raspberry or other dark berries. It is not as dense as the colouring suggests. Interestingly, there are some vegetal notes, such as courgette. Cucumber? Paprika? There are hints of leather and tobacco.

Palate: Juicy and fruity, but not dark fruits as one might expect. It's reminiscent of old, dense cider, young rum, old tequila and medium-aged armagnac. It could be any or all of the drinks that PI Ben Reilly drinks, and he drinks a lot. It reminds me of a red wine, perhaps a Pinot Noir or a young Châteauneuf-du-Pape.

Finish: Not as long as one would expect for a whisky of that age. There are some sweet and sour sensations, such as orange zest and orange juice. There are cherry notes, but not the sour ones. Be careful when drinking it; if you take a sip the wrong way, the alcohol burns unexpectedly. An unidentifiable juice aroma lingers. “We don’t pick the ballroom. We just dance.” Spider-Man Noir.

89/88/89

 

Speyside (M) 2011 14 Year Old Luvians Grad Dram 2026 1st-Fill Ximénez Sherry Butt Finish, WB301347

Another secret Speysider, but there are hints. I wonder why the 'M' is so prominent — maybe it's a clue? A Speysider with an M? Is it Mannochmore (no, it's Macallan), or perhaps Mortlach (no it is Macallan)? I don't know — maybe it's Miltonduff (no Macallan). I can't solve this mystery. I wonder why they're being so mysterious when they've made it so obvious. Anyway.

Nose: nice fruity notes – maybe I can identify those, such as raspberry. You know, raspberry is not a berry, but It is classified as an aggregate fruit, anyway now I get some nuts like almonds, but the sweet ones, more like marzipan. The big one is also here, the coconut, but it's cloaked in mystery, perhaps as an alcoholic cocktail like a Pina Colada? No, pineapple coconut mimosa? Nah, Bahama Mama? Of course, it's a no(u)t! What about the tropical coconut rum punch? Maybe... definitely unexpectedly summery. It's berry season, and people are cooking all kinds of jams and syrups.

Palate: The cane sugar family is inviting you to a cocktail party. Rum and tequila are dancing salsa and lambada around the palate. Some deep oak notes appear on the dance floor, performing some weird break moves. Cinnamon, pepper and pimento applaud alongside cloves.

Finish: Very sweet espresso, with a sweet-sour sensation and hints of salt, like an olive in a dry martini. It is not short, but appropriately long. The pickled salty olive lingers for a while longer, accompanied by orange zest.

Tiny drops of water reveal more oaky notes and nutmeg accompanies the cinnamon while the espresso becomes black tea.

88/88/87

Speyside (M) SV, 2005, 2026, 20 yrs, DRU17/A106 #21, 58.4 %, WB295567

Another mysterious, misty, mountainous, malty, mind-boggling Macallan. The new stills in the large machinery were installed around 2017/18, so this spirit was distilled using the legendary old stills. However, they already had 21 stills in 1975, so it's not that small. The new facility houses 12 wash stills and 24 spirit stills, essentially running three parallel distillation setups under one spectacular roof.

Nose: The nose is nice, with hints of maple syrup, date syrup and dark

honey. There are also hints of Yucatan honey, rum raisins and dark chocolate, as well as soy sauce, balsamic vinegar, cooked plums and other dark fruits, such as blackcurrants, blackberries, black cherries, black elderberries, black goji berries and black grapes that are already fermenting — is this Eiswein? There are hints of leather and tobacco, and an umami flavour as if someone is frying dark meat.

Palate: Chewing tobacco, sour, like biting into old leather with dried BBQ sauce. It's like a young but dense red wine from hot regions around Spain, Portugal or South Africa. Or perhaps some Malbec from Chile or those dense, tannic, deep purple Californian Napa Valley wines. There is some sweetness, but it is totally suppressed by oaky, syrupy, winey notes. Some might say it's almost undrinkable espresso, but others find it deep, rich and interesting. I don't know — total failure or a big success? As always, try it for yourself and form your own opinion.

Finish: Long-lasting with young tannins; wild, untamed and slightly alcoholic red wines dominate. Refreshingly youthful, although old — but who wants to die young anyway?

'Dying is banal. Whatever time I have left, I want to fill it with nothing but cocktails and chaos." - The Boroughs.

91/91/92

Bowmore 2005 TWA, 20 yrs, 51.8 %, 2026, The Nose 3.0, WB298777

After a long period wandering among the ill and beyond, health and perception returned, along with a Bowmore and this strange Nose 3.0 glass. In the centre is a comb-like glass structure. I wonder how to clean it — supposedly it enhances the aromas. This glass enhances my depths to the bank.
Nose: Unfortunately, there is no significant difference in the aroma between the Nose 3.0 and the blender's glass, despite the huge price difference. However, let's focus on the Bowmore. How many different apple cake variations do you know? Crumble cake, covered apple cake, apple strudel with plenty of cream and apple sauce, grilled pineapple and bananas. I admit the last two don't really count as apple dishes. There are all sorts of influences from bourbon casks: cinnamon, cloves, nutmeg, a touch of white pepper, vanilla and honeydew melon. Palate: Honeydew melon family, ginger, aromatic white pepper,

perhaps Szechuan pepper (?), apple juice, pineapple juice, cinnamon and clove tea, and rooibos tea sweetened with honey. Adding a few drops of water brings out even more sweetness, reminding me of stevia! Valla!
Finish: Warming and very long with a drying effect in the mouth and numb teeth; the cinnamon and clove combination continues to heat things up. It's like a violin solo accompanied by drums and an electric guitar. A few drops of water conjure up hints of acacia honey and doughnuts, or Berliner doughnuts if you prefer. Grains of salt linger a little longer. "Not all those who wander are lost." ― J. R. R. Tolkien.

91/90/90

Mortlach 2005, Decadent Drams/ Drinks whatever, 2026, 50,1 %, 20 yrs, WB295736

There are moments, fleeting instants, that happen and you want to hold on to them for as long as possible, but then they’re gone and you keep searching desperately, constantly on the hunt.

Nose: A lovely warm breeze of the approaching summer, freshly harvested hay, whatever it is, straw-yellow like the glass, bright and fragrant, the nostrils delight in the aromas, fragrant vanilla pods, crème brûlée, vanilla custard fresh from the oven, candyfloss, baked apples, apricot cake and yes, fresh from the same oven, peach tart, apple sauce, light cinnamon notes, a hint of clove, a touch of nutmeg and allspice, freshly grated lemon or orange zest (?), quince jam, toffee and cream sweets.

Palate: Peach juice from tinned peaches, other soft, overripe yellow fruits, a hint of the South Seas, hardly any coconut though, more Mediterranean in fact. But, oh so much lychee. Life-affirming yet slightly melancholic, the lightness of being, a touch of ginger spice for the not-so-light side of

existence.

Finish: Milliseconds? Half an eternity. No need for hunts anymore; the moment has come to stay. Oily, mouth-filling, slightly warming in the throat, cinnamon and cloves tickle, but not harshly. Juices of yellow, overripe fruit. 

“The present moment, though fleeting, is the only tangible moment. The rest are but a heap of memories.” ― Michael Bassey Johnson

94/93/93

 

 

Glendronach 1993, 26 yrs, 50.9 %, Tyndrumwhisky.com, new Amber Glass, WB175465

That's another amber glass. I see them online and they look fine, but when I hold them and smell and taste from them, they just don't deliver the experience you would expect from their appearance. The glass feels strangely artificial, not to say cheap, despite the high price. It is a balloon glass similar to the Blender's Glass, but less balloon-like, with a slightly wider opening. Overall, I'm not so positive: the taste and aromas are restrained, the handling is artificial and 'cheap', and the glass is less elegant than it looks. This bottling is already from the Rachel Berrie era, but it was an affordable exclusive bottling at the time. Nowadays it's impossible to get hold of, and the prices are a real pain for a 20ish x years old bottle.
Nose: Subtle sherry notes, herbal aromas from the herb garden.

Dark fruits tend to remain in the background. Hardly any dates or raisins. All my personal perception, of course. Others might detect a sherry bomb, but nothing explodes for me. Everything is subtle, almost elegant, were it not for those intrusive herbs and a slight alcoholic sharpness. In the background, musty cellar and old wood.
Palate: Sweetened black tea, maple syrup. Pancake, overbaked with strong toasty notes. Tannins, red wine, a Burgundy-style blend. Spices such as cinnamon and allspice.

Finish: Dry, coffee aromas, hardly any sweetness. Cocoa nibs. Sage and chervil linger for a while. Oily coating on the palate. A sharpness of white pepper. Alcoholic like a brandy. Woody bitterness. Unusual maritime performance. “I don't perform. Seals perform.” ― Morrissey
 

88/87/87

Glenkinchie 2008, 18yrs, 53.4 %, Sansibar deinwhisky.de, WB297947

This is a real rarity. There are hardly any independent bottlings; they are a serial absentee. A rarity, a Lowland whisky and a distillery with worm tubs – it must be Christmas.
Nose: Stewed dark fruits, strawberries, but also plums, perhaps cherries? I’ll soldier on and explore the nose a bit more. But there’s also something baked – cake? Black Forest gateau. There are dates too, and a different kind of heavy sweetness: maple syrup, pine honey, sugar syrup. I admit, I’ve no idea about the distillery’s character; all I can detect here is this fantastic cask. Now there’s leather too, a hint of sawdust, but old and dusty. Coffee aromas. Will that linger in the mouth?

Palate: Heavy red wine, Spain, Ribera del Duero. Very strong coffee, perhaps even espresso, slightly sweetened. Stewed fruit drowns in coffee and red wine aromas, strong tannins. 
Finish: Very dry. Espresso notes fill the entire mouth, hellish astringency. Rarity or not, the cask gives you no chance to learn anything about the distillate – no Glenkinchie here, yet still a great drink.
 

88/87/87

Blended Grain 1973 NSS, 51.9 %, 52 yrs, WB296492

Did you know that Bob Ross, William Shakespeare and Christopher Reeve all died at the age of 52? So did Grace Kelly, Houdini and Frank Zappa. All credit cards have been blocked, by the way. Life is for living in the moment, for moments like this. Some seek enlightenment through meditation, some by climbing high mountains and dying, and some by sitting under the great bodhi tree and waiting to die of hunger anyway. So what do I do? The everlasting search for the meaning of life is not found in the stars, the universe, behind the moon or in great philosophers, but in liquids like this. What absurdity! But life itself is absurd and perhaps even meaningless. What does this bottle mean? It means cheap pizza again for dinner.
Nose: The nose is beautiful, with sweet sherry notes, but mature of course — about 52 years old.

It's so deep and rich, reminiscent of very old Armagnacs. There's a lot of umami here: soy sauce and other Asian sauces, as well as cooked sweet wine, such as rancio or balsamic vinegar. It's like old wood in antique churches where people have just left after intense prayer. There are a lot of sins in the air, by the way. Sins are committed in dark corners, back alleys, dark cellars and other clandestine places. Dark furniture surrounds these places: some old leather armchairs and dark thoughts everywhere, like dark fruits cooking or dark meat frying. 
Palate: Intense, rich and dense. Dark fruits that have been cooked, as well as umami sources. A sauce mage is brewing all kinds of blissful potions, but sweet ones that are enchanting like a fairy tale. Such sweetness is paired with old Armagnac, plum juice, hints of cassis, overcooked jam, sticky toffee and well-aged rum. As for demerara or muscovado sugar, I honestly can't tell the difference. Anyway, it's dark and sweet. What a beautiful dram, what a gem! Worth abandoning every meaning of life.

Finish: Life is too short to worry about how long this will last. It's just eternal. The muscovado sugar lingers for a long time, the rum stays overnight, the balsamic vinegar doesn't want to leave at all and the soy sauce is now part of your life. The meaning of life? "Through a grimy window that I can't keep clean. Through billowing smoke that's swallowed the sun. You're nowhere to be seen.” – Anne Clark.
 

95/94/95