So, what are you drinking now?

@BlueNote Good tip! The price already shot up by about 10$ (77$ now, which is still respectable for that high abv bottle. I might have to have them hold onto it before the tariffs kick in. I'm sipping on the Uigeadail, but the Corry has a much different character (due tot he French Oak).

@RikS and your favourite was....? Was it the STR - it seems to have been received well by many

@Hewie For me it’s a toss up between the STR and the 100% Islay. Quite different from each other, but either one would be a good dessert islander. I’m waiting for the verdict from @RikS.

@BlueNote @Hewie A difficult call...

I found the 100% Islay the "most interesting". It shows their unusually (for Islay) light spirit. And it's interesting to experience that lightness (which I'd typically associate with elsewhere) with the added element of Islay peat. So, if someone asked to try the 'essence' of what is Kilchoman, I think this is probably the best place to go.

Notwithstanding the above, I thought the 2010 vintage clearly earned the "showcase the distillery at its best' award of the lineup - the extra years have massively added to 'Machir Bay', so to speak, and the higher ABV does it well. For those who really like Kilchoman, this one will be a happy day I suspect (and it was launched on the day, so move fast).

In my book, the STR Wine probably goes home with the "nicest drink of the evening" award (a highly subjective category, granted). The STR, which I think was started by Kavalan, adds some depth and spice, and this one strikes a nice balance between the sweetness of the wine and yet retains some driness (could have fooled me it was a port).

PS: This year's Loch Gorm was also really nice. Previous years have been a bit of sherry overkill, but it's now calmed down as they can re-use previous first fill casks whereas in the past 'full-on!' was the only option. Two of the guys said they passed on LG this year due to last year's experience... but now trying it, they sincerely regretted not getting one (alas, they're out of stock).

All very nice drams, but my 'go home with' is the STR because it was really nice, and because I'm pretty inundated with bourbon+sherry expressions of varying rates. I made quite a few notes on stuff during the evening, so I'll jot them down in due time. E.g. you may be interested to know that whilst they're distilling 250.000L at present, by 2022 they're upping this to 500.000L and are currently building one new warehouse a year (so there should be plenty Kilchoman available in the future).

@RikS Well done. I think we are in perfect accord. I am really enjoying the STR. I currently have a bottle of Machir Bay on the go, and it's one I will always have on hand. Good to hear that they will be doubling their output in the near future.

@BlueNote if you like MB, try get your hands on the 2010 vintage. I think it may be right up your street. Not sure how much it goes for though....

Addendum: it's £74 in the UK so comparatively quite decent

@RikS Cheers, I'll keep an eye out for it. Price sounds about right.

Attended SAQ tasting last night, I didn't realized they had changed the venue the last few weeks, the line-up was as follows.

Miltonduff 21- Old Malt cask from a refill Hoggie: Superb nose like an avalanche of apples in every form, spicy and some shoe polish. The palate unfortunately didn't live up to it, it was kind of sharp, grassy and spicy with a lot of tannins.

Tullibardine The Murray Marsala Finish: This is all Marsala, oxydized, grape chewing gum, the palate is the only indication of it being whisky, despite being super sweet, with a bit of raw green grain and a kind of custard like creaminess.

Benromach Cask Strength Batch 1: Initially more phenolic and peaty than I thought it would be, it had all the highlights of what I liked about the 10 minus the kind of apricot feeling. I didn't get a chance to scrutinize the palate as much, since another patron chatted me up quite a bit at this point and I became distracted. The palate was not harsh at all.

There was also some Glenfiddich XX but I passed since I'm familiar with it and it allowed me more time with the rest.

@talexander it's nice to see another Plymouth gin fan, it's a style I like quite a bit, it still remains my favorite despite the plethora of choices available today.

@RikS nice summary of what you enjoyed from the line-up, do you know if you tasted the most recent 100% Islay (Batch 9)? I really enjoyed the previous one batch 8, it had a few Sherry casks thrown in which seemed to bring something new to the vatting, it seems they've gone back to all bourbon which is nice.

You've added your voice to many who've praised the STR (@bluenote too), I quite enjoyed how the 2017 red wine cask opened up with time and love the Kavalan Vinho. So I was curious how the STR effect would work on Kilchoman since it would in theory dampen the wine influence somewhat but was shocked to see it priced about 50$ more than I paid for the red wine cask, I didn't take the plunge but felt the sting of regret.

A little experiment tonight. Not an original idea of mine but worth a shot. I had a leisurely 10 cc pour of "unpeated" 17 YO CS Caol Ila. Then I poured myself a similar size measure of G&M 10 YO CS CI.

Mixed success. They are both great 90+ Scotches. But the first few sips of the peated one were disappointing.

Now of course, my taste buds have adjusted and it's fabulous.

Inspired by @RianC I'm having a dram of Four Roses Single Barrel. I love this stuff, dangerously drinkable and a superb value for the experience.

It's easy to forget about these available gems when chasing unicorns.

@cricklewood

Nice glass... great for bourbon.

@cricklewood - Chatted up whilst sipping Benromach cask strength ... I'd take that

Had a physically hard week at work, mostly in the rain, whilst trying to shake off a lingering chest infection so was hoping to sink a few last night - tiredness got the better of me and I managed a solitary Pikesville Rye. I needed a lot of water as well but I was surprised how tasty it was, even brought down to around the 40% mark.

Last night I had a small pour of Corryvreckan. This bottle has been open about 10-12 months, ungassed and is about 1/2 full. It’s not quite as peaty on the nose and palate as when it was freshly opened, but it still packs a punch. My father nosed it and said “it smells like an ashtray full of gasoline” and my mom, who is more of a whisky drinker, got some cherry notes under the smoke and peat. Under the peat and smoke, I found cherries, dark chocolate, espresso, a little anise and even a bit of vanilla (it’s there, I swear). The evolution of this bottle is fascinating and it’s still a fantastic whisky, though I still prefer Uigeadail.

@RianC, when I am under the weather, and cannot handle the bottle proof easily, I will cut the whisky in half with water. The good ones hold their ground.

When I was much younger I drank most of my whisky with a generous portion of water, usually around 1:1 and sometimes with more water. I always drink my brandy straight up, with the exception being tea and honey...now that is a fine remedy for what ails you!

@Nozinan I bought a bottle of 11CS (G and M) just for the comparison.Both just great and much more similar than I would have suspected (smoked pears?). Blind tasting them h2h should be easy, but I'll try, because I get some peat in the 17 Unpeated, I think I first had a bottle of Caol Ila, the 12, when I was first starting off. Back then, I tasted more barbecue and smoke, and then also something unctuous that I only get in Lagavulin. Now, I'm becoming more immune to peat and am able taste "though" to those other flavors. If I want a transcendent peat experience, though, I don't go to Caol Ila. I'd love to try the newer Kilchomans.

Having a tipple of Glen Grant... Alas, not the 18 years old that apparently blew the socks of Mr. Murray, but an old 5 yrs old that I found tucked away in the cellar at the country house. Not bad, however. Light, vanilla, a touch of Oloroso I'd think. Certainly potable, but maybe nothing to write home about. Curious what year it was distilled, the bottle and etiquette are pretty roughed-up.

A fresh opened Talisker 10 neat from a rocks glass (as a Glencairn would be wasted with my cold). Lovely, comforting briney, seaweed and spicy toffee notes with that unique peppery/chili finish.

I do feel I detect a slight twang of alcohol on the finish as well though but that could be my cold. Time will tell but even so it's working its magic nicely ...

@OdysseusUnbound I agree with both your mom and dad. The French oak imparts sucvh spice. I wish I could try this out with my mom snd step-dad. Predictable response from mom:"can I have another ice cube"? Step-dad:"You've really mastered the jargon for whisky! Can you get me some Ice Wein"?

This past weekend was a total WOW! (WOW - Weekend of Whisky). This will be the first of three postings trying to catch up.

Friday Night - Charlie Maclean, whisky writer and head of the Whisky Society tasting panel, was in town. He brought 6 cask samples from the Society's warehouse for us to taste through in a process similar to what the tasting panel goes through in order to see if a particular cask is ready to be bottled and released to the members. As we nosed and tasted each of the 6 whiskies, we were asked to write our own tasting notes, to name the whisky and to score each one on a scale of 1 to 10. The Society will total up the scores from the 5 cities that Charlie visited and the highest rated cask will be bottled and made available to members of the U.S. chapter as an exclusive bottling. What an awesome experience and opportunity to walk through the lineup with Charlie's guidance. I learned so much. It was great to be sitting at the same table with @jordytropp and his lovely wife as well as several other close friends.

Since these casks have not been bottled yet, we were asked not to post specifics, but I will post what I can to give you an idea of what we had.

16 year Lowland from a 1st-fill ex-Bourbon barrel. Distilled January 2003. 55.9% ABV.

15 year Northern Highland from a 1st-fill ex-Bourbon barrel. Distilled February 2004. 54.4% ABV.

12 year Speyside from a 1st-fill Spanish oak Sherry butt. Distilled June 2007. 64.6% ABV (This is the one that I rated the highest of the 6.)

17 year Island that was finished for 2 years in a refill Jamaican rum barrel after spending the first 15 years in an ex-bourbon barrel. Distilled 2002. 54.4% ABV. (This was the most unique whisky for me.)

17 year Campbeltown from a 2nd-fill ex-bourbon barrel. Distilled May 2002. 56.1% ABV.

15 year Islay from a 2nd-fill ex-bourbon hogshead. Distilled February 2004. 57.1% ABV.

After the tasting, the attendees were invited to the bar of the restaurant where 8 Society bottles were lined up and the Society bought a round. Each attendee was allowed to pick a dram from the 8 bottles available. I picked a 7 year, lightly peated, Allt-A-Bhainne (SMWS 108.14 - Nov. 1st, 2011) "An enjoyable curiosity" from a 2nd-fill ex-Bourbon barrel. I picked this one because it was peated and it was the first time that I've ever had anything from this distillery. It was very appropriately named. I really enjoyed it.

After the event, @jordytropp, his wife and I went to dinner with Charlie MacLean and Tom Smith, the director of the Society in the states. It was a Mexican restaurant, so I had a Los Amantes Joven Mezcal, neat. I have very little experience with Mezcal, but I thought it was really good. I'm interested if @victor or any others familiar with Mezcal have any thoughts on that particular Mezcal.

It was a great event made even better by sharing it with great friends.

On Saturday night, I attended a friend's birthday party.

22 year Macallan (SMWS 24.135 - June 27th, 1996) "An opulent temptation". 56.9% ABV. This whisky was transferred to 1st fill PX hogshead after 20 years of maturation in an Oloroso sherry puncheon. This was one of a 3 bottle set called "The Jazz Trio". The 3 bottles were all from the same Oloroso sherry puncheon cask before being separated and placed in 3 different type of hogshead for the final 2 years of maturation. I've been wanting to try this one since it was released. I finally got the chance and it lived up to and / or exceeded my expectations. What an amazing whisky, but it wasn't the best Macallan of the night...

Samaroli Fettercairn Distilled 1995, Bottled 2007. Cask #2808. 45% ABV. This is the first opportunity that I've had to try a Samaroli bottling. The whisky was very good, but would have liked a little more ABV. It may have been the first Samaroli, but it wasn't the only one...

Samaroli Bunnahabhain. Distilled 1988, Bottled 2016. Cask #636. 43% ABV. Wow! The nose on this one was amazing and the palate was pretty fantastic as well! It was the better of the two Samaroli's, even at 43%.

17 year Caperdonich (SMWS 38.21 - May 1994, bottled 2011) "Manuka honey on a razor strop" from a 2nd-fill ex-Bourbon hogshead. 58.0% ABV. What a treat to try this closed distillery.

35 year blended Scotch from The Classic Cask, distilled June 1964, bottled September 1999. (Bottle opened within the past few weeks.) Batch # SW-102. Bottle # 428 of 600. 43% ABV. This falls into the "They don't make whisky like this anymore" category. Absolutely beautiful.

34 year Miltonduff (SMWS 72.62 - Dec. 15th, 1983) "Full-throttle sophistication" from a refill ex-Bourbon barrel. 51.7% ABV. I love Miltonduff whisky!

27 year Macallan (SMWS 24.129 - May 7th, 1990) "Meeting an old master" After spending 25 years in an ex-oloroso butt this was transferred to a 1st fill pedro ximinez butt for the remainder of its maturation. As much as I loved the Jazz Trio bottle that I tasted above, this one blew that one away. Not even close!

Ardbeg 19 year "Traigh Bhan" Batch # TB/01-15.03.00/19.MH. Matured in American oak and Oloroso sherry casks. 46.2% ABV. A very, very nice Ardbeg, but not the best of the night...

19 year Pittyvaich (SMWS 90.12 - March 1990, bottled October 2009) "Smell the sea beside the Spey" from a refill ex-Bourbon barrel. 56.7% ABV. Another treat from another closed distillery.

26 year Tormore (SMWS 105.23 - April 7th, 1992) "Truly mesmerizing!" from a refill ex-Bourbon barrel. 42.1% ABV (Cask strength!). I've never tried a Tormore before, but again, appropriately named!

26 year Rosebank (SMWS 25.70 - Nov. 14th, 1990) "In a perfumed garden" from a refill ex-Bourbon barrel. A perfect example of this distillery. Hope the re-opened distillery can live up to its past.

Finished the night with an Ardbeg 23 year old. Bottled 2017. 46.3% ABV. Both the 19 and the 23 were wonderful, but this one was the better of the two, in my opinion.

What a great night of whisky with some very dear friends.

Last night, Cameronbridge SMWS G4.18 (29 year - May 1989) "The paradise patisserie" - 2nd-fill ex-Bourbon barrel - 54.7% ABV and Glenallachie SMWS 107.17 (7 year - July 2011) "Kissing a rainbow" - 2nd-fill ex-Bourbon barrel - 62.3% ABV. Neither of these whiskies did much for me the previous times that I tasted them, but they were tasting very good last night, especially the Glenallachie.

@bwmccoy that's a great whisky life which you are living! As usual.

I don't believe that I have tried any Los Amantes mezcal.

Cheers, my friend!

I’m following the election coverage with a pour of Dalmore 12. This bottle must be from the same batch as the one my friend had at his wedding. It’s delightful, especially the nose. It’s bright, vibrant, fruity and complex with absolutely no trace of sulphur. It’s a touch light, which isn’t surprising given the low proof, but it is not without some pleasant, mouth-coating oiliness.

Tonight, Penderyn SMWS 128.7 (5 year - Mar. 2013) "Down the old fruit mines" - First-fill barrique (shaved/toasted/re-charred) - 61.1% ABV.

Finished with Glenturret SMWS 16.33 (8 year - Dec. 2009) "Melville’s other monster" - Re-charred hogshead - 62.0% ABV.

@bwmccoy wow, what an epic series of events. The selection of the SMWS casks seems like a nice idea to get members involved and the choices despite having no distillery names seemed interesting.

Did my civic duty last night and voted after which I cracked open my bottle of Alberta Premium Cask strength to brace myself for the results

Big stuff... great nose with lots of air it starts off with those lovely rye grain notes and blooms to apricots, cherries, in a KBT glass it was super creamy.

Palate is explosive, sweet and then balance bitterness on the end. It's hot for sure at 65% but I think with some time open it will become lovely.

@cricklewood What ... no wet cardboard?