So, what are you drinking now?

Last night had a bit more of Little Book #2. Then I did a side by side of Little Book #2, Lot 40, and a lovely sample of what @cricklewood labeled, "40 Seasons on the Banks of the Detroit River" -- which I presume is Lot 40 Cask Strength...and boy oh boy, I'm not sure if I can go back to the standard Lot 40 anymore! It was pure liquid gold - richer, deeper spices, and vanilla - so good. Thank you @cricklewood!

@archivist - My first Powers as well so can't fully answer - have you tried any Redbreast? I know it's not technically Powers but they both hail form Middelton distillery. For an intro into pot still Writer's Tears is quite good but my last bottle was very poor so . . . (i think you've had that though, if my memory serves?)

Probably this or Redbreast 12 but 1st impressions are leaning me towards the Powers.

@RianC Actually I have not tried Redbreast 12, and my experience with Irish whiskies is quite limited but I'm very much wanting to try more, lots more. I've poked around on this forum and Top Rated as starting points, so I will try Redbreast for sure. Writer's Tear's is a favorite, as I like it when I want something light/medium bodied, fruity, and is easy drinking but I do recall that your bottle was not up to snuff, and that's disappointing.

I'm Baaaaack!

I've been out of the game for most of March. Busy work schedule, basement flood (and muscle soreness for a week after dealing with that, and a minor health concern have taken me away from tasting whisky.

Last night after a reassuring email I was ready to celebrate, but it was too late. This afternoon, after four hours of taking pages (the last 2 hours were Busy), my wife and the kids are out and I got to settle down to catch up on some reviews. I decided to review Amrut CS (2007), and 2 single casks (a sherry cask that I first tried in 2014 and bought on sale in 2015, opened in the fall of 2018, and the more recent raved about peated port-pipe matured expression that was being sold in Calgary.

I've just added some water and will be getting back to the nosing and tasting. I've been at it for an hour and it's great fun. I haven't written the backstories yet so while I will try, these reviews may not get posted today.

Last night, Cadenhead’s Classic Rum; a 5 year old blend of Column Still and Pot still from Barbados, Guyana, Jamaica, Panama and Trinidad. This was a sample from @jordytropp. This is a very nicely balanced Rum; some banana, molasses and a bit of overripe fruit funkiness in the finish. Thanks @jordytropp!

Tonight, Laphroaig SMWS 29.226 (18 year - Mar. 1999) - "Seaside surprise" - Refill ex-Oloroso sherry butt - 56.8% ABV. This is everything that I look for in a sherried Islay Whisky.

@bwmccoy - Is the rum at 50%? I can't post a link as I'm at work.

I had a look on MoM this morning and there is a Cadenhead's rum on there that fits the description and only £32. Would you say it was worth it? I usually grab a rum for the summer and that looks like it could be a good deal. Thanks

@RianC - yes, it is 50% ABV. I am very new to Rum, but yes, that seems like a good price for a very nice Rum. @jordytropp is much more versed in Rum than I am. I will see him tonight and will get his thoughts as well.

@RianC Buy with confidence. All the rums Cadenhead puts out are very high quality.

Tonight, I attended a Scotch Malt Whisky Society April Outturn Preview Tasting event in Seattle.

First up was an 11 year (June 2007) Tullibardine (SMWS 28.41 "Fruit basket in an underback") from a second-fill barrel. When we first opened the bottle, this one did not have a lot of nose or flavor, but a little water really opened it up.

16 year (June 2002) Cragganmore (SMWS 37.115 "A robotic woodsmith") that was finished in a Moscatel hogshead for 2 years after spending the first 14 years in an ex-bourbon hogshead. The Moscatel gave this a unique flavor that really accented the standard Cragganmore distillery character.

11 year (March 2007) Old Pulteney (SMWS 52.23 "Ice-cream and gorse by the sea"). After 9 years in an ex-bourbon hogshead, it was transferred to a 2nd fill Pedro Ximenez hogshead for 2 years. This was liquid salted caramel. Absolutely stunning!

10 year (April 2008) Benriach (SMWS 12.25 "Stealth truffle pig"). After 9 years in an ex-bourbon hogshead, it was finished in a 1st-fill charred red wine barrique cask. This one wasn't peated, but I got a smoke character that reminded me of charred meat off the grill. Wonderful!

17 year (October 2000) Auchentoshan (SMWS 5.69 "Triple whammy!"). Previously in an ex-bourbon hogshead for 13 years, it spent the next 4 years in a 1st-fill Pedro Ximenez hogshead.

13 year (March 2005) Glen Scotia (SMWS 93.106 "Red diesel"). Matured for 12 years in an ex-bourbon hogshead before being transferred to a fresh port hogshead. This was my favorite of the night. A "poor man's Springbank". This one had it all, Campbeltown funk, light peat and a slight, sweet port influence.

7 year (October 2010) Caol Ila (SMWS 53.283 "A smoky smooch"). After 6 years in an ex-bourbon hogshead, this was transferred to a heavy toast, medium char hogshead. Another great young Caol Ila from the Society. I could drink this all day, every day!

We finished the night with a Society single cask Armagnac. Distilled in 1989, SMWS A5.1 "Fruit shop raid". Varietal: Colombard. Region: Bas Armagnac. ABV: 61.3%. This is only the second Armagnac that I have ever tasted, but I really enjoyed the earthiness that came through on the palate.

A stellar line up for tonight's event and a great group of whisky enthusiasts to enjoy them with, including @jordytropp and his lovely wife.

After the event, the owner of the restaurant that the event was held at and I had a couple of night caps. My first tasting of Calvados.

Hors D'age Calvados du Pays d' Auge Appellation d'origine controlee Domaine Dupont 42% ABV.

Marquis de Saint Loup Calvados Pays d' Auge Calvados 1997. 42% ABV.

@bwmccoy - That post has literally made me drool! The Pulteney, Glen Scotia and Caol Ila especially!

Thanks to you and @jordytropp for getting back to me about the rum as well - I may have to snag a bottle of that.

On the road for the whole week and this time I'm prepared with whisky from home I had packed in my luggage. It's great as I'm in a fairly rural area with nothing to do (the view from my hotel room is a gigantic patch of dirt...and more dirt) and the nearest town is 30 minutes away or so by car. Last night I enjoyed Lagavulin 16, and tonight, Nikka Taketsuru Pure Malt.

Lots of consultations to write up and I had spicy Korean stew for supper.

I needed something to support me that can cut through the gochujang.

Tonight it's Lot 40 CS 2018. With a few drops of water it's a flavour explosion.

Last night I had a dram from my dwindling bottle of lot 40 Cask strength 2018 after reading @casualtorture's reviews and @archivist comments (yes indeed that sample you mention was the same 2018 bottle). I can't get enough of this stuff, such a singular profile.

Tonight I dipped into a home blend provided by @paddockjudge title "better than bourbon" a bold claim but the nose lives up to it.

Layers of oak, rich & venerable. An old tobacco tin now used to hold caramels, sweets and a packet of spices for mulled wine. The palate isn't quite as fused though, rich chewy delivery but the old whisky fades dry while the young rye spices continue to tingle in the middle of the tongue. Thanks for this really another superb medley.

@cricklewood He really is talented at blending, is he not?

I’m having a hard time sleeping despite being exhausted so I poured about 20ml of Arran 10 to settle myself down a bit. Very nice for a young whisky. Tropical fruits, bright citrus, and just enough oak.

Some Ardbegs.

I’m trying my first ever Compass Box Peat Monster. I was bottling a sample for a friend and I couldn’t open the bottle without tasting it so here I am. The nose is fruitier than the palate, but those fruits show up on the finish. Interesting. I’ll have to make it a point to come back to this every few weeks to see how it develops. It’s very “Laphroaig-y” at first blush. I can’t quite pick out the Caol Ila or the Ardmore. I’ve never had Ledaig on its own, so I can’t identify that one either.

@MadSingleMalt what do I call 7 or 8 bottles of Ardbeg open at one time?

My whisky shelf.

@MadSingleMalt That is a lovely image. I would love to meet the people involved with that tasting! So I am guessing you tried the new Ardbeg Drum pictured? What are your thoughts? I am trying to decide if I am going to put in the effort required to obtain said bottle.

@bwmccoy I have always been interested in the SMWS, but the nature of the single cask typically means that by the time I have even heard about it . . . the cask is gone. Which brings me to my question. None of the bottles you mentioned are even on their website. Have they yet to be released?

But my biggest question is: Which of the bottles did/will you buy? Or another way to ask it: which bottles were worth buying to you?

If there was an event I could attend like your I would probably have bought in long ago.

@Nock - the event that I attended on Monday was the April release preview tasting. These bottles will not be on the website until April 2nd. Generally, monthly releases are on the 1st Tuesday of each month.

As far as this specific lineup; I did purchase the Glen Scotia (port cask), but I would be more than happy to also purchase the Cragganmore (Moscatel cask), the Old Pulteney (PX cask), the Benriach (charred red wine cask) and the Caol Ila (heavy toast, medium char cask). They were all fantastic.

I know that D.C. is a 3 - 4 hours drive from you, but the Society routinely has events in D.C. If you go to there on occasion, it might be worth signing up for e-mails from the Society (without having to join the Society), so you would know when events were being held in D.C.

A bottle of the new Balblair 12. Picked up today on a tour of the Distillery... very agreeable!

I'm having a dram of Signatory Benrinnes distilled in 1974 and bottles in 1995 at 53.5%. A toast to my much beloved family cat who sudden and unexpectedly departed my company yesterday. He was not as famous as Glenturret's cat Towser but, will be much missed by me.

scotchwhisky.com/magazine/latest-news/…

Not exactly 'now' (or whisky) but I went to a wine tasting 2 nights ago. First up were 3 NZ Chardonnay's - all from 2017 but from different regions. Each was beautiful in it's own way and the influence from their different climates was clear. These were followed by 3 Aussie reds: a Grenache, a Shiraz, and then a Cab Sav. The Torbreck Barossa Shiraz was big and mouth-filling. Then it just got better and better. Out came a Ruby Port followed by Valdespino El Candado Pedro Ximenez Sherry. This was my first ever try of PX that wasn't part of a whisky maturation. Wow - just stunning - I can't believe how much I enjoyed it. Why did it take me so long to try some? If you haven't yet, get your hands on some soon! That night put a bit of a hole in my whisky buying budget.

@Hewie - When I drank wine (that feels like back in the annals of time!) I used to love NZ Pinot Noir (Marlborough): Light and fruity but with lots going on. Climate wise NZ has to be on a par with, say, France and I believe the PN is from the south where it would be cooler?

Not been drinking much of late - no reason, it's just not been 'flowing' as it sometimes does.

Been sampling the JD rye when I've drank this week and really enjoying it - it pulls off a neat trick of being sweet and relatively light (for a rye) but also giving that spicy rye edge. Settling down to the final dram of my Talisker 8 (DSR) tonight after a Moretti beer with dinner. This one will be missed!

@RianC It has to feel right. I never drink just for the sake of doing it. I won't do a review unless I feel up to it.

It does lead to some accumulation but that is what inviting people over for a tasting is for.

@RianC funnily enough I've never been a fan of Pinot Noir - it always seemed a little gutless and lacking. That was until I tried a bottle worth much more than I'd consider paying, and then I got what all the fuss is about. We Grow PN in more than one region but it is the Central Otago ones (South Island) that have the big reputation. Personally, I prefer our Syrah. I love the spicy, earthy, forest floor character - which is also reflected in my whisky preferences aka Springbank, Ledaig etc. So much to drink, so little time (and money!).

I cracked open my J.P. Wiser’s Seasoned Oak 19 Year. First impressions are mixed. This is obviously good quality stuff. There’s a lot in this glass I really like: there’s some Barrel char on the nose I don’t normally get from Canadian whisky, there’s a lovely, rich, buttery & waxy texture on the palate alongside some shredded coconut flavours, and some brown sugar character running through from start to finish. But I feel that at 19 years old and 48% abv, it should be more....... everything. I’d like a touch more rye spiciness, some more low pitched “bass” notes (there’s plenty of mid-range and high notes), and maybe, just maybe, a year in the virgin, seasoned oak isn’t quite enough time...I’m not sure. I’m not the expert. I feel as though they didn’t go all in on this whisky, if that makes any sense. It’s like they wanted to try something bold with their traditional 18 Year Old, but only went halfway on it. I don’t know; first impressions aren’t always accurate. This is my first dram so I’ll give it time and keep an open mind. It’s definitely good, but I’m not sure if it’s great yet. Time will tell.

@OdysseusUnbound, try adding one ml of water and one ml of Lot No 40 CS 2018 to 15 ml of Seasoned Oak. The nose is excellent and the palate improves. There is no escaping the sharp finish of the virgin oak. I like the blend better than the 19 YO SO!