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Reviews by @WhiskyNotes

(177)
Ardbeg Alligator

Spicy BBQ Ardbeg Alligator

Well here it is, the long awaited Ardbeg Alligator. The name comes from the term “Alligator Charring” used in both bourbon and Scotch to describe the method of charring the inside of the (Virgin) oak…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 188

Kildalton 1980

Unpeated?? Ardbeg Kildalton 1980

Ardbeg Kildalton was the result of an unpeated run at Ardbeg, originally for a third party but in the end it was released as a distillery bottling. There has been a 1981 version as well, in 5 ml bottles…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 088

Glenfarclas 17 Year Old

Herbal and slightly smoky Glenfarclas 17 Year Old

Glenfarclas 17 years is not a commonly found expression in the Glenfarclas range. It is bottled in limited quantities and sold primarily in the US and Japan as well as in travel retail. Occasionally you…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 284

Millstone 8 Year Old - French Oak

Dutch windmill whisky Millstone 8 Year Old - French Oak

Millstone is one of Holland’s whisky brands. The Zuidam distillery uses traditional Dutch windmills to slowly grind their malted barley and stills with an unusually large contact surface. Both techniques…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 075

Hazelburn CV

Unnatural and disappointing Hazelburn CV

Hazelburn is the triple distilled spirit from Springbank distillery. Hazelburn CV is a vatting of different ages (6 to 10 years old), the majority being from bourbon casks.Hazelburn CV (46%, OB 2011)Nose…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 170

Glendullan 1978 26 Year Old

A hidden treasure Glendullan 1978 26 Year Old

Nose: warm malty flavours with vanilla, lovely pear drops and citrus. Apple pie with cinnamon and toffee. Orange cake. Whiffs of spices. Mint. Toasted oak in the background. After a while, it develops…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 087

Glenmorangie Signet

Chocolate Glenmo Glenmorangie Signet

Signet is a mixture of different types of malt. It uses some 20% of ‘chocolate malt’ (normally used to produce stout beer) and roasted barley which is dried at a higher temperature and roasted to a…

@WhiskyNotesBy @WhiskyNotes11 years ago 0 486