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

Blended Grain Scotch Whisky, 1972, 2025, Decadent Drams, 50.8 %, Reich glass, WB277516

Everything about this bottle is decadent, even the name. I find Decadent Drinks and their marketing strategy extremely annoying, yet I can't stop Google stalking them — their stories are kind of addictive. Here's another story, so Google it yourself and have fun! While you're doing that, we're playing the waiting game. Is five hours and twenty minutes enough, or do we have to wait half a decade? So, how do you drink such a decadent dram? To add to the decadence, we're pairing the drink with even more decadent glasses. Both are absurdly expensive, and altogether, with the bottle, they're total credit card killers: Izaak Reich from the Czech Republic and Josephine N° 3 from Germany, But I have to admit that these glasses are of the chain, they do enhance the aromas and taste incredibly. For a few hours, you will feel elegant and aristocratic, but also like snobby, arrogant, bourgeois jet-setters.

Nose: How do century eggs smell? Does it make any difference that this one is only half a century old? Don't get me wrong; nothing here smells of eggs, and they're only a few weeks old. Here, you can smell wisdom and reminiscences of much older libraries and students who have been studying in hidden corners for even longer. You can smell sweat evaporating in the air, mingling with old wood, furniture, and forgotten stories. Some of these stories are still remembered. If you do, it's like smelling whisky and recognising aromas of cream caramel, vanilla custard, milk chocolate and hints of banana. You turn the pages of those old books; some are antiques, written in ancient runes or alphabets. Now and again, you recognise words such as 'cantaloupe' and other kinds of honeyed, sweet tropical melons. Dive deeper into the calligraphy and you will read 'honey', even 'honeycomb'. 
Books about long journeys to the South Seas tell tales of tropical fruits and coconuts. It's interesting how, back home and tired from the long journey, you sit by your fireplace, remembering all the exotic cultures, and hold a very old brandy similar to Louis XIII cognac and just die there and then.

Palate: The arrival indeed picks up the thread: it is an old, wise cognac. It transforms sweet aromas into something deep and rich. It boldly coats the mouth with a mineral, even chalky, flavour, with hints of allspice, nutmeg and cinnamon, and a touch of clove in the aftertaste. It is like Earl Grey tea, sweetened with lots of sugar and a few drops of Amalfi lemon. 
Finish: The finish reveals some cloves and chalky notes, leading to a drier sensation. A few shy oaky tannins make their presence known. Before you die, a slight bitterness remains of things you have regretted doing or not doing. 
“When the storytelling goes bad in a society, the result is decadence.” – Aristotle.

93/92/91

The Marketing Malt, 2005, 2025, Decadent Drams, 20 yrs, 57.1 %, WB292400

‘Please enjoy this silly, extreme, and extremely fun concoction.’ Sighing, almost imperceptibly, palm to face, rolling eyes, shaking head... remembering calming techniques from yoga sessions, therapists' advices, boddhidharma hummings...

Nose: After 10 minutes warm maple syrup, baked bananas, a few mint leaves indecisive whether to enter. No chance. Dates and raisins, other dark fruits, mainly dried or during the cooking process. Milk chocolate, maybe figs? Hmmm, not yet, just heraldically announced. Let's wait a little longer... After an hour, old sofa, old furniture, grandad's chamber from the 60s, never moved out, no change of scenery. However, unbelievably changing: cake, maybe Christmassish. Cherry, chocolate muffins, dark honey combs, honey bread, gingerbread, Germans call it Magenbrot.

Mouth: The first sip after 15 minutes reveals surprisingly cough drops. Minty mentholic malt moments meander momentarily, mindfully mildly the mouth. After an hour or so, dark chocolate and espresso skid on a women's 3000m ice skating forward synchronously back and forth, wobbling and swaying, overtaking and crossing each other one after the other on the right and left, swapping the lead. A slight sharpness appears, with no gold in sight for either espresso or chocolate. Fried orange peel dominates the field, with orange juice and a hint of caraway underscoring the picture. Could be perceived as unpleasantly “silly”. Unfortunately, the mood takes a turn for the worse, with sulphurous notes appearing in the mouth and the taste becoming soapy and unpleasant. Of course, we don't let this spoil our mood. However, ratings are in free fall, poor B grades...

Finish: Very nice long finish, some herbal notes from the cough sweets are still noticeable, mouth becomes drier, tannins and black tea linger, oily consistency. Arrogant and presumptuous, somehow annoying, Decadent Drams…

91/86/89

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

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

 

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

Isle of Raasay for the Maclean Foundation 2019 2025, 5 Years old, #19/1092, 61,1% ABV, WB290184, WB283551

Nose (1h-2h): Cognac flavours and fruit spirit, cherry. Behind the superficial youth there are flashes of preserved dark fruits. However, the youth gains the upper hand in a tingling manner. Alcoholic freshness on the nose, manifested in mint and eucalyptus. Not far from cough drops. Mountain herbs and Klosterfrau lemon balm spirit. Smells like a cold and hospital. Get well soon from the 'Final Touch'. Other glasses reveal sultanas, baker's yeast, bread, caramel, toffee, marzipan, dusty library.

Palate: sage, orange pips, tonnes of bitter almonds. Marzipan with

candied orange peel. I liked the nose much better. No easy drink. Diluting with water does no good. Grappa with very high ABV. No more cognac, no more brandy, 'just' alcohol with flavour.

Finish: The finish is very burning and short, the bitten-through seeds linger unpleasantly in the mouth, the high alcohol burns unpleasantly. The mouth is flooded with grapefruit juice and the white part, the pith, of the grapefruit.

Ultimately a very young and unbalanced whisky. Bought to support the project, but not a real pleasure to drink.

We must accept finite disappointment but never lose infinite hope. - Martin Luther King, Jr.

88/85/80

Bladnoch 35 yrs 1990 2025 54,2% DeDr, WB270987

Chameleonic, a word I came across while googling strange animals with strange behaviours. It has interesting meanings, according to Collins: as in fickle, changeable in purpose, affections, faithless, temperamental; as in mercurial, lively and unpredictable, volatile, even erratic, unstable. An adjective I would very much like to use as a prescription for Bladnoch.

Bladnoch is hard to describe, as production-wise its style is varied. This bottling is perhaps from a light and floral period. At the beginning of the Bell's era it was light and floral, but towards the end of their ownership the Blenders template of nutty and spicy became the norm. There have also been peated versions, rumour has it, but in the Armstrong era. Now, under Australian owner David Prior, the style is very different, light, grassy and malty. Chamalonesque indeed. Is it the same on the palate?

On the nose, after quite a long time: You are right to recognise the repetition of descriptions when you say "candyshop", but of course there are many candyshops and this one is different from the previous ones. It is as if this shop is struggling a little because the sweets have been sitting there for a long time. It's a kind of sweetness you get when the jar of sweets gets a bit wet and dusty. Change of shops, not before buying a few caramels, toffee and skipping the bakery and the gelateria (not original Italian though). Restaurant, this one is Italian, dessert is due, of course tiramisu, rice pudding, a little cinnamon, lots of vanilla sauce, still warm, topped with white chocolate mousse. But there is more, if you are in the right mood, it is as if you are flying towards the sky, floating between the clouds, somehow getting high. Different glasses reveal more subtle aromas, such as the grassy ones I mentioned earlier. But wait, shouldn't they appear later?

Palate, much later: A mixture of Mediterranean fruits such as overripe melon, ananas, peach, apricot. Lots of sharbat, but also white pepper. Interesting matching to Italian dishes: I get espresso and all kinds of coffee, mainly Arabica beans are used.

Finish: In the mouth you get an oily texture, almost a chewy experience, a mouthfeel that I would describe as very elegant. But then the elegance is severely disrupted, the chameleon-like whisky kicks in hard with chilli flavours, more black pepper, angry tannins, she doesn't like the way I talk about her. I am sorry. I offer her a few drops of water. Her mood changes a lot, on the palate it becomes more grapefruit, like biting into lemon, orange or apple seeds. I don't know, water doesn't seem to suit her. I rather skip the water and stay high. As a great man once said: I looked through a lens and ended up abandoning everything else. Sebastiao Salgado (RIP)

92/92/90

Kilchoman Feis Ile 2025 Founder's cask research

1) Kilchoman 2011 2025 14 yrs 55.3% vol. 145/2011, WB274176

2) Kilchoman 2010 2025 14 yrs 50.0% vol. 497/2010, WB274180

3) Kilchoman 2011 2025 14 yrs 53.4 % vol. 258/2010, WB274177

4) Kilchoman 2006 2025 18 yrs 50.3% vol. 163/2006, WB274175

1: Nose: metallic, mineral, chalk dust, mild smoked tofu, now salmon, marine.

Mouth: Grappa, eau de vie, cinnamon, dates, Christmas bread, leavened bread, gingerbread with chilli.

Finish: Ginger, white pepper, numbingly alcoholic. Burnt sugar. Espresso.

88/85/84

2: Nose: Old leather sofa, cellar mustiness, wet coal, wet animals, cats, dogs, hamsters. Smoked bacon. Some honey, cream candy and heather, perhaps pine and cedar. Toffee.

Mouth: Salted caramel candy, peat forward, sweet overripe red apples. Apple scramble.

Finish: Oily, mouth coating, ocean surf, seaweed, bacon and wild mushrooms.

88/87/87

3: Nose: Solvent, glue, varnish, hospital, burnt tyres, paraffin after an accident. Oil can, garage.

Mouth: Ashtray, bread dropped into campfire, taken out and licked. Charcoal, coked and extinguished, of course. Burnt sausage, more like sucuk or chorizo, but very coked. Umami. BBQ.

Finish: Cigarette butts, if you leave them smoldering over the filter. Long, brandy, coffee, dark chocolate.

88/87/84

4: Nose: Smoked eel, but very subtle. Strawberry jam, cheese bread with honey and jam, a thin slice of smuggled Black Forest ham. Slate, wet asphalt.

Mouth: Chewy, grainy, salt grains, tannins. Red wine, Shiraz, Australia. Chocolate, latte macchiato.

Finish: Espresso, black pepper, sticky, burnt sugar, sea vegetables, mussels.

89/87/85