So, what are you drinking now?

@RianC I keep it pretty simple: 3 oz gin, 0.5 oz dry vermouth, stir, serve in a chilled glass with olives. I enjoy a dirty Martini as well.

@RianC What @OdysseusUnbound said.

@RianC What @OdysseusUnbound said.

@OdysseusUnbound - Thanks. That's pretty much what I did but stirred with ice before straining and added 1tbs of olive brine. Think i need a drier vermouth and double the amount of brine (for two) but was still very enjoyable though.

@RianC I’ve always added the olive brine to the mixing glass (or shaker) with the ice and booze. I may have to try it your way.

@OdysseusUnbound - let me know how it goes. I was following a basic BBC recipe ...

I decided to forego the Martini for tonight. I had a Whiskey Sangaree (pictured below) after dinner made with Blanton’s Original and Taylor Fladgate LBV 2014 Porto. Pretty good. Now I’m having a bit of the Porto on its own just for comparison’s sake.

I have been buying whisk(e)y but not opening the bottles for a while now. I just opened an A'bunadh Batch 65 (30ml or so with water, abv 59.5%). More citrus than I was expecting and then the typical red fruits. I do remember that, with other batches, I enjoyed the nose more without water. After half an hour of settling and a few drops of water, I'm getting all of the fruits (citrus, red fruits), also the cinnamon in the finish. Nice. This is the first "baby dram" from an open bottle, so I'm happy with this purchase so far. The Alba was also on offer, but I didn't know if I wanted to risk the purchase for something I might not love as much. As for this batch: the first batches of A'bunadh that I bought were probably better out of the bottle, less alc on the nose, but I like that this is less syrupy sweet (and has the citrus element) as well. I'm a bit like Goldilocks with whisky: too much sherry, too little sherry, or just right? This is barely a neck pour, but it tastes just right after some time and a few drops of water.

@Jonathan I don't give numbers, which is why I don't write reviews, but if I did --and were not so out of practice--I'd give it an 87 or 88.

My plan is to open and take tiny pours of the unopened bottles I have to se how they develop with air. I bought a Talisker 10 from a batch that I liked right out of the bottle. At some point, I'll do a "baby pour" to see I get even more honey and fruit. Also on deck are four Ardbegs (two Wee Beasties, Uigeadail, and Corryvreckan), but peaty whisky doesn't always benefit from air time.I could be wrong!

At the moment, I'm grateful for that citrusy/red fruit/baby dram of A'bunadh!

This deserves its own post (as opposed to my normal summary post at the end of the night).

My wife and I are sharing an (almost) 2oz sample of Bruichladdich Black Arts 6.1, 26 year (1990-2016), 46.9% ABV. (Almost 2oz’s because the bottle leaked a little during shipment. That’s why the label is discolored and torn.)

I’m not sure I have the vocabulary to properly describe just how good this is. A lot of wine influence on the nose, but not traditional sherry / PX. More like red wine; sweet red fruit. The is also some antique furniture (wood) notes on the nose as well. The palate is heavenly; beautifully balanced oak, dark fruit, vanilla and chocolate. The longer it sits in the glass, the more complex it gets. Stunning!

@OdysseusUnbound Nice vintage tumbler.

Decided to make it a Bruichladdich night. After the Black Art;

Bruichladdich 1984 23 Year Old Golder Still - 50% ABV.

Finishing the night with another stunning sample. Octomore 9.3 Dialogos, 5 year, 133ppm, 62.9% ABV. 100% Islay grown Concerto barley, harvested in 2011 from Octomore Farm and distilled in 2012. Matured in a combination of ex American whiskey and French wine casks; 1st fill ex-American (25%), 3rd fill virgin oak (25%), 2nd fill Rivesaltes (20%), 2nd fill Syrah (20%), 2nd fill bourbon (10%). So good; Big, Bold Bruichladdich!

@BlueNote, that's not a tumbler, @OdysseusUnbound, it's the bottom of an old Alberta Premium bottle

@BlueNote I have four of those tumblers. My wife got me the first two for the cottage at the dollar store and I love them. She laughed because of what I’ve spent finding and ordering glassware online.

@paddockjudge The Alberta Premium 20 Year Old bottle would be improved if I dumped the contents down the drain and turned the bottom into a tumbler. BUT I’m not going to do that since I’m learning patience.

@OdysseusUnbound, you'll be waiting a long time with that one....

@paddockjudge Any insights as to what is going on with the aromas? I swear it’s like I’m smelling exhaust fumes and something metallic. I’ve read other reviews and I’ve tried thinking about what those other reviews mention on the nose but it’s like this is a totally different whisky.

Side note: I really wish I had bought the AP CS instead of the 20 Year.

@OdysseusUnbound The offer was there when I met you at the doctor's office. If you are looking for "THE APCS" it is available at the LCBO.

Just PM me.

@bwmccoy that Black Arts 6.1 is quite the whisky, I felt like the blending was done with a lighter touch than some of the previous editions, although I've come around on my view of BA 4.1 after a fellow Connosr graciously shared some at one of our last tastings.

@OdysseusUnbound, You ask, what’s happening with AP 20?

This is your blind zone. I detect layers of spice (all-spice, cloves, Cinnamon, Ground black pepper) and a subtle vegetal funkiness on the nose. Possibly a wet galvanized metal aroma. I’m digging the nose on this one.

The entry is silky and sweet, a hint of caramel, not thin, a faint reminder of TAB diet soda, rushing into some mid-palate heat with a tingle on the exit....popsicle sticks chase this one and linger in the finish... watch you don’t catch a sliver. The finish lasts for a few minutes.

AP 20 can be grouped with CC 100% Rye, Pendleton’s 20 YO Director’s Reserve, and Pendleton’s 12 YO, which is my favourite of the bunch, but not a favoured whisky in my books. I believe it is barrel char making all four of these uncharacteristically different from the highly regarded Ryes originating from Alberta Distillers Ltd., such as Masterson’s, WhistlePig, Lock Stock & Barrel, Hochstadter’s, Alberta Premium standard, AP 25 YO, and Alberta Premium Cask Strength. AP 30 is the fence sitter, so close to greatness, yet so far, but what a nose, even better than AP 25.

Alberta Distillers Ltd. makes excellent rye, there just isn’t enough of it in AP 20 YO.

@cricklewood - that’s an interesting comment about the “lighter touch” blending in 6.1. As I’m sure you know 6.1 was Adam Hannett’s second Black Art release (Jim McEwan was responsible for the first 4). I’ve not tried 5.1, but it would be an interesting flight to compare all of McEwan’s releases with all of Adam’s head-to-head to see if there were any common themes or differences between the 2 sets. I have a sample of 4.1 which I haven’t tried yet. After your post, I wish I would have saved a little 6.1 to compare the two. Thanks for your post!

@paddockjudge It’s weird that I get virtually no spice from AP 20. The exhaust fumes and wet metal aromas are just too overwhelming. I’ve never experienced those notes in a whisky (and I hope to never experience them again). I find similarities on the palate with CC 100% Rye (Chairman’s Select, which I didn’t hate): there is caramel, peaches, and apricots. But I never got this unpleasant weirdness from CC 100% Rye. Blind Spot indeed. I’m baffled.

@OdysseusUnbound I haven't tried this but I can't imagine it is as bad as Lambertus...

@Nozinan It’s bad in a completely different way for me. Yet the AP 20 does have some redeeming features: the caramel/toffee and apricot/peach flavours on the palate are lovely, but the natural gas/exhaust/wet metal notes are present here from start to finish. It’s distracting and unfortunate.

The AP CS showcases just how incredible Alberta Premium rye can be. It’s the best Canadian whisky I’ve tasted in a long time. I haven’t done a proper write-up yet (I still have half a sample left) but I’d wager I’ll rate it somewhere in the 90-92 point range.

@paddockjudge Haha, it’s got that look alright.

Parkers Heritage Collection 6th Edition blend of rye and wheated bourbon mashbills, 68.95% ABV.

It's been a while since I've had some of this magnificent bourbon. Often wheat and rye don't work well together. Here they do. I just repatriated my remaining 16 oz from a decanted bottle back to the original bottle. What was I thinking? Whiskeys at 68.95% ABV do not have to fear air exposure in the bottle. The original bottle looks so much more attractive.

(Average world price for this on wine-searcher.com is $ 1,300; available at 4 vendors only)

@bwmccoy a comparison of different BA versions over the years would be an amazing thing to attend.

I am perhaps less divided than some over both Master blenders work. I've tasted some great whiskys created/vatted under Jim's tenure (Waves, the Cuvee series, Octomore 7.3) but there is a style or a heavy leaning on fortified wine casks that can border on being musty or sulfury.

So far Adam's work on the Port Charlotte series has been really good, the young Islay barleys are getting good attention also. Finally I haven't tried BA 5 but the 6 had something dare I say fun about it. A freshness lifting it up at the end of all that heavy wine cask magic.

Tonight, using the 12 Bottle Bar book that @Victor recommended, I made a couple of new to me gin based cocktails using Bruichladdich’s The Botanist.

First up, “Bijou (Ritz version)”; 2oz dry gin, 1/2oz orange liqueur, 1/2oz dry vermouth and a dash of bitters (was supposed to be orange, but I didn’t have that, so I used chocolate bitters). Stir with ice, strain into a martini glass with a Luxardo cherry. This was good, but didn’t really resonate with me. My wife really liked it though. It was her favorite of the two.

Next up was called “Devil’s own”; 1oz each of dry gin, dry vermouth and orange liqueur with a dash of aromatic bitters (I used Angostura). Shake with ice and pour into a martini glass. This was my favorite. A really nice balance of flavors. My only disappointment was the gin flavors in both drinks were more masked than they were enhanced. Having said that, both drinks were enjoyable and refreshing.

After dinner, finished the night with Miltonduff SMWS 72.31 (29 year - Dec. 1983) "Something Old, Something New" from a refill ex-bourbon hogshead - 48.3% ABV. Unfortunately, getting close to the last dram of this one.

Last night a Margarita made with a newly opened bottle of Espolon Blanco and Cointreau. I'm really enjoying these 'Daisy' cocktails in the warm weather and I was impressed with the tequila when I had a little sample neat. I've only had one (100% agave) Blanco before and it was fairly bland, if OK, but this had much more earth and herbal going on and was more akin to a smokeless mezcal. Well, duh, I hear you cry

@Victor, one of the best whiskies I’ve ever had was my bottle of Parker’s Heritage Golden Anniversary.

The word ‘phenomenal’ doesn’t begin to describe that whisky.