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  1. Ratings & Reviews - Whisky Advocate
  2. Sky People
  3. M. Shanken Communications
  4. Over 4,000 Whisky Ratings
  5. Shop by category

I also find some darker fruit tones such as prune and cranberry sauce. Mouth: graphite oil, dark fruit chutneys, a touch of brake fluid, oily rags, old tool boxes and some very old dessert wines on the cusp of losing their sweetness. Shoe polish, cracked leather, old books and pistachio ice cream drizzled with raspberry sauce. Funny stuff but pretty entertaining. Finish: medium in length and rather warming with lots of spice, old leather, gentle meaty notes, some very old pinot noir and wee hints of camphor and dried mint.

Still a wee nibble of active oak just peeping round the corner. SGP: - 85 points. Nose: very nice opening all on buttermints, shortbread, hawthorn, nettles and mint tea. Some olive oil cake, apricot jam and toasted fennel seed. A few cider apples bobbing about in the background. Finish: a tad short perhaps and getting a bit meatier and beefy - once again pretty textbook Mortlach.

Comments: good, bold and characterful malt whisky. Nose: pure dark fruit compotes, dates, prune juice, dunnage funk, damp wine cellars and dense, cognac-sodden lumps of Christmas cake. Concentrated beef stock, bouillon, marzipan, walnut extract and mint cordial mixed with fresh espresso. A pretty serious sherry cask, can only imagine what it must have been like on its first fill.

Continues with red liquorice, raspberry cordial and coal scuttles. With water: anthracite, brown toast, wet leaves, petrichor and many cured meats. Mouth: big arrival, all on hessian, bitter chocolate, chocolate lime sweets, bitter orange peel, strong herbal ointments, black tea and star anise. Some pretty seriously dark and meaty notes emerging which start to nod in the direction of sulphur. With water: tames this meaty side and elevates the peppery and coal smoke notes, lots of cinnamon, cloves, nutmeg and dried mixed herbs.

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A little maraschino and bitter herbal extracts. Finish: long and resurgently meaty, strong black coffee, mint syrup, black cherries, salty black liquorice, hessian and walnut oil. Comments: I sense this may well be a divisive dram. Some may find these meaty and earth aspects a little excessive. Perhaps loses a few points on technicalities but still a pretty stupendous and uncompromising dram! Nose: In the words of a certain Alsatian marketing guru: millimetric!

That is to say, purity and blade-like precision. A wonderfully thick smokiness that recalls buckets of hot tar, black pepper on smoked mackerel, still warm bonfire embers, seawater, dried kelp and crushed aspirin mixed with seashells and chalk. I just adore this kind of profile which manages to be simultaneously pure, precise, coastal, invigorating and yet also very aromatically complex and rather elegant.

Bandages, embrocations, antiseptic, floor cleaners and various no-nonsense ointments that are usually confined to hospitals. Some farmyard as well with these hints of raw peat and sheep wool. With water: dilution really brings out the farminess now. Still in the background though is brine, burning rosemary wood, black olive tapenade and anchovy paste. Totally thrilling Laphroaig! Mouth: wow! Superb oiliness. It really has everything: medicine, peat smoke, grease, engine oils, farmyard, seashore brilliance and sharp notes of lemon juice, ash, tar, iodine, seawater and smoked grist soaked in brine.

With water: really perfect now with water. Olive oil mixed with brine, green olives, preserves lemons, antiseptic, more iodine, TCP, mercurochrome, bandages. Classical Laphroaig only bigger, broader and more complex. You never get away from this feeling of being caught between the hearth of a peat fire and the seashore.

Finish: long, lemony, very oily, tarry, briny and full of kiln smoke, engine grease, mineral salts and lots of thick, smoked fish notes. Comments: We definitely got a bit carried away there and I appear to have written yet another novella. Apologies for that! However, this is undeniably an excellent wee Laphroaig and goes to show that they were still making some stellar distillate in the late s. SGP: - 91 points. Nose: this one opens with a more directly greasy and tarry profile. Smouldering twigs, roasted peanuts, mint chocolate, umami seasonings, black olive bread, antiseptic and a kind of wooly, sooty peat profile.

With water: smoked juniper, pub carpets, squid ink, hot gravel, BBQ sauce, raw seawater, old creel nets and some kind of smoked mussel broth. Mouth: a big, grizzly, sore-headed arrival! Hugely tarry, full of black pepper, smoked teas, meat stocks, damp earth, TCP, iodine drops and smoked beef jerky. Also something like smoked cola syrup calling all mixologists please But it never stumbles or looses balance. Finish: long and full of ashes, brine and black olives. Superbly herbal, tarry, meaty and greasy.

No hangover and the police decided it was best to just let it go Comments: What I love is that despite the cask-induced differences you can really feel the Laphroaig accent in both of these drams. Overall though, same level of magnificence as the SMWS. Thankfully, I hear Andrew Symington still has around 30 casks of this Laphroaig, just next to that gorda of Parkmore he pours for his beloved tourists, on the left as you go in the warehouse June 28, Nose: fresh laundry in an airing cupboard, pollen-heavy lilies, honeysuckle, watermelon, some diluted pastis, brioche and quite a few biscuity notes such as digestive and shortbread.

Lemon bonbons, barley water and some plain cereals with a wee buttery aspect. Very nice, if a little simple. With water: vitamin tablets in mineral water. This kind of cereal-scented effervescence and notes of cornflour, water biscuits, white meadow flowers and canvas. Very light. More pollen, light runny honey, hints of heather and some new world IPA. With water: better! It sheds this cardboard note and goes towards pollens, grasses, cereals, freshly chopped herbs and more lemony and biscuity qualities.

Finish: a bit short and a tad flat. Buttermilk, plain cereals, raw sunflower seeds. SGP: - 78 points. This is all on golden syrup, hot cross buns, buttery crumpets, Golden Grahams breakfast cereal, a drizzle of olive oil and after a short while a few more mechanical aspects as well.

Hints of oily rag and tool boxes. I also get wee touches of caraway, mint julep, ginger biscuits and various kinds of fruit teas. Some kind of spiced mead and a few other stewed garden fruits. With water: now the fruits come to the fore. In the form of fruit salad juices, fruit jellies, kiwi, plum jam and gooseberry. Perhaps a couple of pineapple cubes from the sweetie shop as well. Also some drier autolytic notes of bread dough and baking soda in the background.

Mouth: lean, sleek and rather syrupy with white pepper, star anise, jasmine tea, black olive, some very delicate ointment notes and spicy cocktail bitters. Unusual and very good I think. Develops towards freshly baked breads - wholemeal - and notes of dried dark fruits such as date and sultana. With water: lemons and limes. Sunflower oil, green tea, hibiscus, parsley and bay leaf. Holds your attention well. Finish: good length. Lots of lemon cough drops, orange cordial, cocktail sugar syrup, butter biscuits and a few dried herbs. Comments: Unusual, interesting and very good latter era Caperdonich.

Ok Serge, you can get back in the pool now Check the index of all Caperdonich we've tasted so far. June 25, June 24, The little four hand sessions Today Port Ellen old and new hence very old We know what we're trying to say. Check the index of all Port Ellen we've tasted so far. June 21, One of the hot names these days, partly thanks to a fresh and tart spirit and to some proper ageing.

By the way, Angus is at WF Towers these days, so he's joining us June 19, Oh come on, S.! So yeah, please dear bottlers and distillers, never use soap, never use caps that have glue inside, and try to avoid scotch tape around the necks of your wee bottles unless those are perfectly sealed. Check the index of all Glenfiddich we've tasted so far.

June 18, Or drowning it in silly cheap wines. Check the index of all Glencadam we've tasted so far. June 15, Lots of grass, olive oil, mineral touches, old tool boxes, hessian, old ink wells, chimney grime and a touch of cereal sweetness still peeping through after all these years. Mouth: very cereal on arrival. Lots of porridge, grass, buttered toast, unsweetened flapjack, oatmeal and things like straw and bailed hay.

Cornflour, green tea and a hint of lemon peel. Also still this metal polish, sooty and old oily rag character that seems to have taken up residence in just about every old Cadenhead dumpy bottling these days. Finish: a tad short and still on cereals, light waxes, mineral oils and hessian. Also a pretty emblematic old Cadenhead dumpy that seems to embody many of the characteristics of this great series. Perhaps overall a tad simple but extremely quaffable and charming. Big, clear notes of fresh cereals, barley sugars, straw, lemon peel, cut grass, sunflower oil, chopped herbs and corn flour.

Very nice, easy and classical malt whisky that any whisky drinker could enjoy with ease. Lots of lemon barley water, bay leaf, dried cereals, toast, touches of yeasty sourdough and more biscuity autolytic edges. Hints of dried thyme, various cooking oils and bags of fresh cereals. An extremely pure style that lays bare all the raw materials in a very lovely fashion. With water: a little richer and more towards boot polish, very light suggestions of waxiness, more wild flowers, cereals, fresh breads and fresh herbal notes in the background. Crisp cereals, fresh butter, grass, olive oil, hints of nutmeg and a light chalky note in the aftertaste.

Comments: I find this naked, distillate forward style extremely charming. An excellent wee Macduff that you could quaff with dangerous abandon on a summer afternoon. Nose: pear juice, plums, apricots, barley sugars and orange blossom. Some nice touches such as chalk, grist and fruit pastilles. Gets increasingly lemony with time, lemon polenta cake and lemon jelly. With water: peach schnapps, pink lemonade, rosehip tea and some rather young and spritely calvados. Also bailed hay, pear drops and gooseberry. Mouth: very sweet and syrupy on arrival.

More lemon jelly, chalk, aspirin, grass, white pepper, boiled lime sweeties, white flowers and buttered white toast. Hot but rather good!


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With water: really lovely with water, lots of lemon infused fruit teas, juicy fruit chewing gum, pine cones, sherbet and a few hints of cough drops and ointment. Finish: long, buttery, lightly peppery, bready and lemony. Comments: I have to say, this is a little bit of a surprise. Seems that this was an excellent wee refill barrel and that Glen Grant distillate still has some character when it wants to.

Nose: cider apples, bailed hay, glazed fruits, chopped hazelnuts and freshly baked brown bread. Some rhubarb and custard notes, along with sharp gooseberry, new world IPA and perhaps some green melon. Fresh tarragon, nettles and some toasted pumpkin seeds. Mouth: some rather dry cereals, more toasty notes, plain gristy qualities, turmeric, green tea, some herbal infusions, a hint of lime and some grapefruit pith.

Develops more towards clay, pastries and plasticine after a while. Finish: medium and on some rather rich bready notes, fudge, toffee apples and sunflower oil. SGP: - 80 points. Nose: a curious mix of butter biscuits, shortbread, linen and pot plants. Lots of fabric, pineapple jelly babies, moss, touches of wood glue and chopped parsley.

Gets fruitier with a bit more breathing, towards bubblegum and fruit salad juices. Rather good I think. Or is that the bottling name being inceptively suggestive? With water: more fabric and fresh linen notes. Joined now by pine air freshener, clove rock, jelly beans, green twigs and a touch of hessian.

Mouth: richly sweet with golden syrup and a curious note of herbal toothpaste in the background. Boiled cherry sweets, red cola, Tizer even do you have Tizer in Turckheim Serge? With water: icing sugar, white flowers, hessian, lemon peel, delicate soot notes, lemon thyme and sweetened cough mixtures. Finish: medium in length and on light herbal notes, vanilla ice cream, cream soda, lemon and aspirin. Comments: A strange but oddly charming wee thing. SGP: - 83 points. Nose: wow, lovely mix of walnut stain, bitter chocolate, verbena, wormwood and a kind of sooty herbal combo.

Thick, almost tarry layers of green Chartreuse, herbal ointments, sour cherries, black coffee, molasses, damp pipe tobacco and freshly made strawberry jam. Excellent stuff. With water: carnations, vase water, bouillon stock, old leather, camphor, mint syrup and Dundee cake. Still extremely silky and clean. Mouth: Nicely textured arrival. All on Brazil nuts, chopped dates, coffee and walnut cake, mint leaf, Guinness cake and chewing tobacco. Did I mention liquorice? With water: cherry cough drops, bitter herbal extracts Unicum etc Wonderfully bitter in this continuing herbal and cough medicine-accented way.

Finish: Good length and rather peppery, salty, herbal and gently earthy. However, this one is a sure fire winner. Clean, precise, quite complex and manages to tread a very fine, well balanced line with these bitter herbal notes that manifest in all the right ways and never become too tiring or cloying. Nose: ahh yes!

Superbly fat, buttery, grassy, mineral, sooty and waxy. Overripe green fruits, esters, hints of green banana, lime, pineapple, exotic cocktail syrups and ripe papaya. Develops a herbal edge like sage and chives, and also hints of elastoplasts and brake fluid. Top notch stuff! Then it moves quickly onto the sherry with notes of damp leaves, bicycle inner tube, moss, mushrooms and clay. A fragrant, herbal-edged waxiness holding it all together. Finish: medium length, sappy, oily, some bitter herbal extracts, more tropical fruit and various shades of pepper.

Comments: Superbly characterful whisky. Nose: not as immediately lush as the Thompson Bros bottling, this is leaner, more chiseled, grassier and more on lime, kiwi, crisp sauvignon blanc, passion fruit and pin-sharp cereal notes. Lemons and limes in green tea, bandages, mineral oils and stone fruits with fragrant wild flowers on top. Another terrific 96 Ben Nevis!

With water: wonderfully sooty, oily, waxy, estery, lightly tropical and mineral. Mouth: fabulously oily and textural delivery! Mint julep, olive oil, mineral salts and then various exotic fruits - both ripe and in syrup form. Verbena, citrus juices, herbal liqueurs, subtle waxy notes and some rather flinty and chalky mineral aspects. With water: superb now! More floral, chalky, pollens, waxes, salted mead and camphor. Finish: long, fatty, oily, greasy, mechanical, waxy, oily hessian rags and various shades of wildflower.

Some bitter citrus piths in the aftertaste. Comments: Yet another really superb 96 Ben Nevis that takes water like a champ. You can almost buy these bottlings blind. Whisky Tasting. Edradour Hazelburn 21 Highland Park 4 Imperial 71 Inchgower 5 8 Inverleven 2 1 Isle of Jura 1 Kilchoman 40 Kilkerran 1 4 Kinclaith 8 Kininvie 4 Knockando 3 7.

North Port Brechin 2 9. Rosebank 8 5 Royal Brackla 4 7 Royal Lochnagar All the linked files mp3, video, html are located on free commercial or non-commercial third party websites. Some pictures are taken from these websites, and are believed to be free of rights, as long as no commercial use is intended. Leave feedback. There's nothing more down there Tasting notes: Whiskies 14, Other spirits 1, Guests Cause we had more of those bastards. Colour: pale gold. With water: love this softer rectitude!

Mouth neat : the 25 years do not feel, but those are the wonders of a lazy cask that let the distillate unfold. Wonderful notes of pink grapefruits, mead, and un-oaked cool-climate chardonnay. But do cool climates still exist? With water: perfect, minimal and yet very fulfilling, with simply more barley goodness. Finish: long, fruitier. A touch of mango. By the way, forget about water, it does not need any.

SGP - 89 points. Listen, if the indies cannot call their Clynelishes Clynelish anymore, I turn to gin! Oh the utter horror, sweet Vishnu, what have I just written?!

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Colour: full gold. Because Clynelish and sherry often clash. With water: lovely but frankly and to be honest, Clynelish is hard to recognise. And yet I know this is Clynelish, since the very engaging bottler told me so! Mouth neat : very good, and rather more Clynelish than on the nose, although things remain not exactly obvious.

Comments: it was probably a lighter kind of, Clynelish. SGP - 86 points. I remember batch 1 was a little difficult WF Add some notes of tequila joven white and a spoonful of proper yogurt and there, you captured it. No hives in sight this far. With water: there, a little beeswax indeed. Some Clynelish involved? Mouth neat : this is good! Raw sweet barley, orange juice, lemon zests, drops of Aperol with apologies to the world and a wee glass of ginger tonic. With water: you bet, this is excellent! Mandarins, manuka honey, beeswax and mead, pollen… They really nailed it this time.

Finish: long and clean. Fig jam and honeydew. I could buy a case of batch 2 for when I retire. Like, around SGP - 87 points. Mouth neat : more Ardmore than Ardmore, really, but don't bet on that, you'd lose. Too sweet for a proper peater, too peaty for a proper Highlander, and a little too superficial, I mean, lacking depth.

Which no one has ever dared doing, I would suppose. Hello, anybody on the ground? SGP - 81 points. One more, but no more… Eenie meenie… Oh, noooooooooh! As we get it Nose: is it me or is it almost gentle and easily noseable? And do we not detect some perfect cake-y and nutty sherry as well as a good deal of metallic walnuts?

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Or perhaps by the band Gong? Next to their Flying Teapot? As well as, perhaps, those very old chardonnays or rieslings that got oxidised and that most people would consequently not touch. Mouth neat : too strong and too good. With water: I have no ideas why these cheapo bottlings are constantly wonderful, since the swinging s. Are they manipulating us? Is there some hidden message? A secret cult or a sect? The Saudis? The Mossad? A kind of statement? Or just some fun? Finish: yep. Glazed chestnuts. Comments: massive doses of pleasure with these very understated single malts.

Brand new! Strictly no one could be against this very easy, yet totally not dull profile. Mouth: in keeping, with more ale, bananas, green pears, more muesli yet, custard, sponge cake, a little limoncello, a few drops of gin and tonic if you must , more gooseberries and greengages… Finish: rather long and a little spicier.

Ginger and cardamom seeds, I would say. A little green woodiness. Comments: fine and all-natural.

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SGP - 84 points. It was the first time I was hearing that; I hated the idea right away. Colour: deep gold. With a marzipan filling! Nice nose, really, I cannot not think of some young Macallans from that period. You know, the s. Also a little menthol and a little ham. A good surprise. Mouth: really old style, starting with some leather and some tobacco, and going on with a sooty sherry, some dry sultanas, and drops of Guinness plus orange squash. No problems with the lower strength. Finish: medium, cleaner than expected, with some herbal teas, cherry stems, more tobacco… Comments: I tend to like the brighter style of the Blooming Gorse even better, but yeah, this little Couvreur was really nice.

SGP - 83 points. Nose: typical PX seasoning, with this leafy side that mingles with bags of raisins of all kinds, then cherry juice, cherry pie, and what we call battelman cake over here nothing to do with Donald T. Guignolet nothing to do with Donald T. Mouth: much spicier now. Speculoos, fresh gingerbread, caraway liqueur, cardamom, perhaps some sourer marmalade, and a wee feeling of cherry gin heaven forbid! I find it very good, firm, with good spiciness that would hint at some gunpowder, without being exactly gunpowder.

Finish: rather long, on some peppered marmalade and more raisins. Comments: the PX kind of behaved here, all for the better. SGP - 85 points.

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WF 87! Now I agree, even if the whiskies are good, the spiel is a little fishy. Having said that, who knows about Dalaruan Distillery? Old school indeed. Finish: rather long, sooty, earthy, bready. But many are… Colour: pale gold. Nose: good age, good freshness, very pleasant fruitiness. Some all-vitamin fruit juice kept in some fresh American oak, with just wee touches of coconut that are hardly noticeable. Better like that. Mouth: very good. Starts with a touch of soapy rubber, but that almost goes away, and it does.

Finish: medium, with a little white chocolate, tea, and more bananas. Nose: what more does the people want? Custard, cakes, dried fruits, mirabelles and peaches, Weetabix, dried apricots, beeswax, acacia honey… Indeed, what more does the people want? With water: ah yes, some wax and some cigarettes! Mouth neat : I always preferred refill sherry over first fill, unless that first fill was perfect, which is seldom the case these days. Just works. All good. Finish: medium, still fresh, without any vulgar sherryness from hastily seasoned casks.

Let us avoid those! A word of caution Let me please remind you that my humble assessments of any spirits are done from the point of view of a malt whisky enthusiast who, what's more, is aboslutely not an expert in rum, brandy, tequila, vodka, gin or any other spirits. Thank you — and peace! Rums from the stash. Only their bottles are a bit, well, QVC-y. If I may. Time is time and one year is one year. So, olive and sunflower oils, cane juice, candle wax, fermenting peaches, liquorice wood, a touch of masala, a drop of pastis, and wee notes of miso.

Mouth: the liquorice and the pastis got even bigger, while some woody notes would creep in, not the greatest feeling. A touch of plain sugar too, not sure where that came from. Caraway indeed. Finish: medium, a tad sweet and sour. Comments: I enjoyed the nose rather a lot, but the palate was a tad vulgar, if I may. Still way above average! SGP - 78 points. Yeah, like those Ben Nevis or Lochside blends from times gone by.

I think they were doing that at Moffat as well, and probably elsewhere, but when you compose a blend, I suppose you would rather have a larger palette of choices at hand. In theory… Colour: amber. Praline, walnut cakes, some menthol, honeysuckle, chamomile, liquorice, lime tree blossom, marmalade, butterscotch, oak essence, cracked pepper… So far, so perfect. Some cinnamon cake, aniseed, heavy caramel, Dutch liquorice, dried figs and dates, clove cookies does that even exist? Oh and black olives. With water: heavy oak seldomly works this well. Comments: just excellent.

Right, a single blend… SGP - 89 points. Orange blossom, white chocolate, cranberry juice, perhaps a drop of green walnut liqueur, more orange blossom, and an Armagnacness that I cannot quite detect with much certainty. Perhaps this fistful of golden sultanas? With water: lighter yet but in a way, nicer. Mouth neat : rather light, with a little scented soap at first — nothing bad — and this feeling of crunching a church candle.

Then rather orange jam and Jaffa cakes. With water: rather similar. Finish: medium, still similar. SGP - 80 points. Hate, hate, hate, only hate, If they only knew how I hate them! Colour: the worst white wine in the creation. Nose: get lost! With water: the worst possible use of water. Otherwise, earthy sour brine.

With water: it is extreme indeed, very grassy and dry, sharp, extremely sour, totally on brine and concentrated lime juice. It is also a little mezcaly. Finish: very long, hauntingly long. Tar, plastic, olives, lime, paraffin, creosote. Nasty and very bad. Just as I love the most extreme Sancerres or Alsatian Rieslings. How serious is it, doc? SGP - 90 points. These Nose: same ish.

Brine and stuff, just a wee tad fresher. Some deadly rotten pineapples too. With water: I have no ideas.

To be honest, these extreme Hampdens can get a little tiring. Still love them, though. Mouth neat : whack! This is even more extreme and would make some 10yo Port Ellen at full strength taste like diluted litchi juice. With water: holy drunken featherless crow, billions of bilious blue blistering barnacles! There are plastic-smoked salted olives all over the place here. Wrecks both your brain and your digestive system. Comments: bacterial fermentations, they say. Now one good thing about Hampden, when it hits you, you feel no pain Bob Marley — sort of.

Because, as we all know, the paronomasia is the supreme form of humour. A Caol Ila spiel, part quatre. Nose: it does not feel extremely old, rather very bonbony but that may be the high strength. Fruit gums and jellies, quince paste, banana chutney, then rather pinesap, camphor, balms, and then bandages, hessian, forest mud, humus… With water: the bandages won it.

The usual marzipan too. Mouth neat : burst with fruits and the jams and bonbons made thereof. Cassis, pineapple, lemon, mangos, papayas… With water: more sea water, clams, brine, perhaps even gherkins, sucking fabric when we were young … Finish: medium, more mentholy. Not to mention the historical ones Glencraig, Ayrshire and stuff that have made many true enthusiasts drool.

Right, perhaps not the twitterati and the ones that are constantly high on hash tags. Nose: yeah there, hand cream, marzipan, paraffin, plasticine, church candles, limoncello, anchovy cream, strawberry yoghurt, old jacket, oysters, soot, and cold old pipe. Nice combination, no? With water: same-ish. Mouth neat : pristinely impeccable. Bits of oysters, lemon, olives, plasticine, sardines, samphire, grapefruit, marzipan, a drop of engine oil, a touch of rubber, some ink….

With water: none needed. Finish: not the longest ever but it is flawless, still pristine, of grand-cru quality. Just the aftertaste is a little peppery and fizzy, which is a little bizarre, but there. Comments: it really is the purity that is impressive here. No excessive cookery in sight, no lab work by mad whisky scientists, not quick aromatizing, just whisky, time, and a good hoggie. SGP - 91 points.

There are also a little more topical notes mangos and maracujas , and less fabrics and stuff.

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With water: melted wax, green almonds, a bowl of fresh Oostende shrimps, and a little cellar dust. Mouth neat : harsh and bitter in the greatest way, biting, totally very green, and full of fresh putty and paint. A challenging old Caol Ila that could as well have been 10 years old — quite. Some kippers, some fresh marzipan. Finish: medium, almondy, coastal, slightly putty-like, with a grassy aftertaste. Ideas of mercurochrome and crushed anchovies in the aftertaste. Comments: a big boy. Once again, careful with water, one drop too many could wreck it. Keyword: freshness. Still young yet not too young.

With water: damp fabric, beach sand, kelp, used charcoal and small whelks any resemblance to real persons, living or dead, is purely coincidental. Mouth neat : very bright, tense, mineral, ultra-vertical as they now say in wine. Crushed chalk and ashes in mercurochrome. Finish: long, with more brine, lime, a feeling of linoleum, and those oysters again. Very salty aftertaste, almost tarry ala Port Ellen. Acclaimed author and translator Ken Liu Invisible Planets presents his second anthology of very recent speculative fiction from China, with short stories, novellas, and essays from a wide range of authors—including established names like Hugo winners Liu Cixin and Hao Jingfang and some who are being published in English for the first time.

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