Port Charlotte 10 Year
Peated Single Malt — Islay, ScotlandTastedDrier than an Ardbeg 10, both on the palate and on the nose. Floral, but less vegetal than Ardbeg. Smoke is sharper and grassier that Abg10, closer to a Caol Ila. Yellow fruit: honey melon, tangerines, orange peels, hint of blood orange, cloud berries. Hint of tobacco. whipped cream. Big vanilla. Fudge. Nice and salty. Sour bite. Nuttiness. Hint of black pepper on the finish. Horseradish. * Custard *. No real medicinality or presence of iodine here. Cream-like mouthfeel. Sweetens up with aeration. Well balanced. Luxurious.
Craigellachie 13 Year
Single Malt — Speyside, ScotlandTastedHONEY caramel, like a full young brandy. Hint of apples and a hint of pears. Sulfur-smoke. Canned fruit cocktail fruits, red ones, yellow ones. Tangerines, grapefruit and pomegranate. Orange peels. Yellows and mellows with time in the bottle. Reminiscent of an unpeated Caol Ila. (I could have sworn I got a whiff of something wet sherry cask-like, HP-like, almost heathery, out of the bottle one day, but I've lost it.) Gooseberries, apricot marmalade, cream, vanilla sugar. Cloudberry marmalade and thick sweet sour cream (a combination I tried in some pancake roll ups once. Delicious.) Frozen yogurt. Sassafras root. Ginger. Molasses, rum-like. Dense waxy malt. Malty. Chili note. Cocoa powder, dusty cocoa. Bit bitter. Classic style dry seltzer water. Mineral. Old oak, in the background, like oak furniture sitting in a house built in the 1800s. Walnuts. HONEY, natural and pungent, unprocessed. The sulfur tones ever so slightly down and marries with the caramelly fullness of this dram with aeration. A heavy but not at all harsh maltiness. They say this has a meaty character to it, but I would say it is *bready*. Specifically, I get bread *sticks*. Kind you get in restaurants. Touch of olive oil. Tiny bit of garlic.
Rock Oyster 18 Year
Peated Blended Malt — Islands, ScotlandTastedFaint smoke, but sharp and succulent peat on the palate. powdered hard licorice candies fresh sour apples pronounced bitterness, bitter oranges blood oranges, peaches, pineapples, grapefruit, pomegranate bananas, banana peels green pepper, black pepper honey and treacle marzipan Medium dark chocolate, coffee, cocoa powder, dusty, gets very rich and chocolaty that un-chill filtered frozen yogurt note bit of waxy malt Salty and has kind of a fresh mineral-y sea air presence - Half a teaspoon of water, give it half an hour to really bring the age out. Tremendous age. Does a flip - turns itself completely inside-out about three weeks in. Goes from sharp and zingy to birthday cake: milk chocolate, whipped cream, huge yellow fruit. Very full and soft. One of the most outstanding and delicious malts I have ever tasted. Very well vatted.94.0 USD per Bottle
Glenfarclas 21 Year
Single Malt — Highlands, ScotlandTasted~ Do I detect a hint of truffles in this . . ?99.0 USD per Bottle
Timorous Beastie 18 Year
Blended Malt — Highlands, ScotlandTastedCreme Brulee, Armagnac Hors D'age, eucalyptus, dusty cocoa powder, peaches, soft caramel, nectarines, orange peels, floral almonds and fragrant (hi-end) marzipan. Dried yellow fruits, bit of ginger. Citrus, not quite lemon. Faintly tropical - bit of mango. Medium dark and milky chocolate. Slightly waxy. red fruits. raisins, sherry, slight port note. cream. dates, stone fruits. cloud berries. gooseberries. wood shavings, fresh succulent bourbon. baked apples. Walnut. Frozen yogurt note (which I tend to get in non chill filtered malts), cardamom, bright sharp Ix'mas spices, nicely contrasted with the softness one gets from the age here. Vanilla, treacle, light honey, turbinado sugar. Oak bark and white pepper. Sassafras / root beer. Delicate maltiness. AGE, maturity like nobody's business, something that really comes out with air in the bottle over time. I highly doubt this is a flat 18 year old blend. Drier and sharper but also quite a bit richer with a drop of water added. licorice. white pepper. more ginger. slight nettle. more brown spices, brown sugar. An unidentifiable earthy, floral note in the back here. .. Truffles? Medium viscosity. Silky mouthfeel. Mineral. Drying finish. Classic Highlander.93.0 USD per Bottle
Tariquet Bas-Armagnac Blanche Armagnac
Blanche Armagnac — Bas-Armagnac, FranceTasted- Indeed grappa-like, but less extreme: Walnut shells and almonds. Soft citrus: lemon zest, orange zest. Kiwis. Anise seed. Vanilla pod. Creamy coffee note. Dates. Prunes. Raisins. Figs. Hint of apple sauce! Faintly tropical: papayas, mangoes, pineapple. Coconut milk. Chocolate note. Pistachio ice cream! Sugary, but not overly so. Vegetal. Earthy. Grassy. Little bit of brown spice to it too, similar to a young sherried whisky. Rounded, soft. Velvety mouthfeel. Also, I get a punch of red currant, with a hint both of raspberries and gooseberries, on the nose as I'm finishing my glass of this, when there's just the tiniest well aerated sip left. I do recommend softening it up with a drop of water, and letting it aerate. Not that it's at all out of balance. *Quite* the contrary! Appreciate the 46% abv. Really appreciate being able to taste Tariquet's tremendous Folle Blanche Eau-de-Vie right out of the tubes!