Jul 112016
The Epicurean - Douglas Laing Lowlands Malt Blend (46.2%)

I’ve been looking forward to this release ever since my visit to Douglas House in late September. My fascination with vatted malts (officially malt blends) is nothing new, and I find them to hold great promise for being more than the sum of their parts. I was sitting with Jan Beckers in the tasting room [Read full post…]

Jul 102016
Blair Athol 27 Year Old 1988 - Signatory Vintage TWE Exclusive (55.7%)

Blair Athol distillery is a picturesque Eastern Highlands distillery which serves as Diageo’s spiritual home for Bell’s blended whisky. As such the distillery has a very active visitors center and even has a couple expressions available for purchase only at the distillery shop. The distillery is very clear on its wood policy: stock for Bell’s [Read full post…]

Jul 092016
Isle of Jura, 26 Year Old, SMWS 31.32 Piri Piri and Teriyaki Chicken, (52.7%)

This is a dram that made me cry. It’s a well known secret that Jura is nowhere near the top of my favorite distillery list. With the exception of the Turas Mara, I don’t like any of the official bottlings, and I always attributed it to the distillery character. Sadly, I can no longer do [Read full post…]

Jul 022016
Old Particular Aberlour 21 Years Old (51.5%)

Part of the Facebook event launching the Scallywag Cask Strength #2, we were treated to a few other whiskies from the Douglas Laing collection of Speyside malts, the highlight of which were a very young Dailuaine sherry bomb, and this quite dignified Aberlour. Not a distillery whos independent bottlings are awash in the market, and [Read full post…]

Jun 222016
Amrut Spectrum (50%) - Whisky Review

Innovation is not limited to technology in Bangalor, the heart of India’s silicon valley. Amrut has positioned itself at the cutting edge of whisky innovation. The distillery was founded in 1948 by JN Radhakrishna Rao Jagdale. India is the world’s biggest whisky market, but most of it isn’t what you and I would consider whisky, as it’s [Read full post…]

Jun 172016
Glen Garioch 15 Year Old 1998 Wine Cask Matured (48%)

My personal affinity for Glen Garioch whisky is no secret. I like that almost everything coming out of the distillery is age stated (there are only two exceptions – the 1797 Founder’s Reserve, which is for some reason not age stated, but not priced significantly lower than the 12 year old (reviewed here) and the [Read full post…]

Jun 132016
Dailuaine 7 years old - Douglas Laing Provenance (46%)

Dailuaine is one of those background distilleries you rarely hear about, until you come across a Special Release (like the 34 year old released in the 2015 batch) or a nice single barrel of the stuff. This is a blender’s distillery, serving as Diageo’s producer of character whisky for their blends. The distillery does not [Read full post…]

Jun 102016
Scallywag Cask Strength #2 - Douglas Laing Remarkable Regional Malts (54.1%)

This blog was, from its inception, fascinated with malt blends (don’t you wish we could still call them vatted malts, which is really the proper name for them). The reason for that is that when put together well, you can you can enjoy a whole ensemble of influences, rather a solo player. Indeed, when all [Read full post…]

Jun 082016
Glenmorangie Milsean - Private Edition VII (46%)

This review brings the blog up to date on the Private Editions. The Private Edition is a series of annual releases that are off the beaten path of Glenmorangie’s work in some way. The Sonnalta PX highlighted Pedro Ximenez sherry casks, and the second release, the Finealta, tried working off an old recipe, complete with peated barley. The next [Read full post…]

Jun 062016
Glenmorangie Private Edition VI - Tùsail (46%) - Just How Influential is the Barley on the Whisky?

While five of the seven Glenmorangie Private Editions were about the casks (Sonnalta PX, Artein, Ealanta, Companta and Milsean – to be reviewed tomorrow) and the Finealta showcased the peat, Tùsail is all about the strain of barley used for mashing. But how much effect does the strain of barley used to make the whisky have on the [Read full post…]