We love the independent Taiwanese whisky labels for their interesting designs. Most of them showcase either the Chinese history or myths that we enjoy as kids. We found this particular bottle in The Malt, Taipei, and it is a label of a character from The Water Margin ( 水滸傳 ), one of the four Chinese Literature Classic. The expression is a Clynelish 19 years old, bottled by The Whisky Agency for The Drunken Master. It is distilled in 1997 and bottled in 2016. Matured in a hogshead, this expression has only 108 bottles.
How does it taste? Let’s find out!
Colour: Dull Gold ABV: 57.1%
Nose: Fresh vanilla pods, hints of coconuts and fresh grass in a spring meadow waft gently to the nose first. Sweet green fruits surface after a short while, and gentle spice flirts in and out from the background. (18/20)
Palate: Fresh grass, sweet vanilla and peppery spice are in the forefront while coconut lingers in the middle of the palate, bursting forth as the liquid goes down to the throat. (16/20)
Finish: Medium finish with sweet vanilla stays for a while. Spice takes over too soon and then it gets oaky and remains so till the end. (17/20)
Body: The whisky is not as balanced as I hope it would be. The palate is disappointing considering the excellent nose we got. The finish was also too oaky and borders on a slight bitterness. Overall not a bad Clynelish but lacks the waxy feel of a typical Clynelish. (32/40)
Total Score: 83/100
Geek Flora: “I was quite disappointed with the palate because the nose promised such excitement. It is also not the typical waxy Clynelish that I like so much.”
Geek Choc: “Well, it is not as tasty as some of the other Clynelish that I have tried before, but I don’t think it is a bad dram. Overall, it is easy to drink and complex enough to enjoy.”
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http://www.whiskygeeks.sg/wp-content/uploads/2018/07/Clynelish_19_YO_梁山.jpg800800Zerlina Zhuanghttp://www.whiskygeeks.sg/wp-content/uploads/2017/07/logo_WhiskyGeeks-300x138.pngZerlina Zhuang2018-07-30 00:16:062018-07-30 00:16:06Whisky Review #96 - Clynelish 19 YO (The Water Margin)
I am not fond of Blackadder as an independent bottler. I had tried more than a couple of Blackadder’s bottles, and none of them has impressed me too much. However, it changes with this one bottle of Rosebank 1990. I was completely bowled over and forced to admit that it is good. Nonetheless, I am still not convinced that Blackadder is consistent. I shall wait and see.
This review is another Rosebank expression distilled in 1990. It is a cask strength bottling from Blackadder’s Raw Cask series and only matured for 14 years.
Colour: Dirty Gold ABV: 56.3%
Nose: Sweet fresh berries such as cranberries and strawberries waft in before the sweetness of peaches comes for a visit. Vanilla, honey and hints of coconuts come after. Gentle spice hides in the background, a reminder of its high abv. (18/20)
Palate: Fresh cranberries and strawberries in the forefront before peppery spice assault the palate. A light sweetness of peaches appears for a brief moment before vanilla engulf the entire mouth. (17/20)
Finish: Long finish with vanilla cream lingering all the way to the end. Some fresh berries in the middle before it develops into a pleasant oakiness. (17/20)
Body: It is an interesting dram because the profile is far from its Lowlands characters. There are notes of ex-bourbon and ex-sherry which makes the dram both balanced and complex. The notes of sherry/bourbon influence also keep replacing one another, making this dram exciting and fascinating to enjoy. (37/40)
Total Score: 89/100
Geek Flora: “I avoid Blackadder’s bottling usually because I never enjoyed any of them. However, this bottles came highly recommended by the owner of The Malt, Taipei. After trying, I got to admit that it is good, and hence, I will strive to keep my options open when I happened upon another Blackadder’s bottling.”
Geek Choc: “I love Rosebank, so I must try all the expressions that I came across. When the owner of The Malt recommended this, I jumped at the chance of trying it. I only regret that I cannot bring the whole bottle home.”
Rosebank…”The finest example of a Lowland malt” (Michael Jackson) is a whisky which creates many emotional outbursts amongst whisky lovers. Rosebank shares typical Lowland characters of grassiness, fruits and flowers with other famous Lowland distilleries such as St Magadelene and Littlemill.
Recently, we got lucky and tasted two Rosebank expressions bottled in the 1990s. Both of them are 21 years old, bottled at cask strength. The bottle that we tried in The Drunken Master Bar was from the 1992 bottling while the other one that we had in The Swan Song was from the 1990 bottling.
This review showcases the Rosebank 21 Years Old distilled in 1990 and released in 2011. Part of the Rose series, this expression is a heavenly dram which represents all the Lowland glory of Scotland.
Colour: Gold ABV: 53.8%
Nose: Glorious Lowlands notes are immediately apparent. Grassy, herbal and slightly cereal. Then after a few minutes, the sweetness of fruits surface. Green apples, sweet pears and a hint of melons. Mintiness also appears with the grassy notes going into the background. Peppery spice combines with the grassy notes to give an extra complexity. (19/20)
Palate: The palate is herbal, grassy and fruity all at once. Green apples, sweet pears, peppery spice and mint come together after that. The oak influence becomes more prominent after a while and creates a slightly drying palate. The fruitiness of the dram combined with the gentle spice gives a comfortable feel to the overall experience. (18/20)
Finish: It has a medium to long finish that is oaky, minty and sweet. The drying effects from the grassiness of the dram lengthen the finish. (17/20)
Body: It is a balanced dram with typical Lowlands notes. The identity is Rosebank from the nose to the finish. Excellent dram! (36/40)
Total Score: 90/100
Geek Flora: “I was not a Rosebank fan previously, but after drinking this expression, I was converted. It is light and floral but yet, complex. I especially love the minty notes that we get, as it is quite special to me.”
Geek Choc: “I am a Rosebank fan and can only love Rosebank more with every expression that I tried. Rosebank produces good quality whisky, and I am looking forward to the new Rosebank distillery.”
There isn’t much information that I could find online about Dramfool. What I do know is that Dramfool is the brand name of an independent bottler and that the owner’s name is Bruce Farquhar. According to Bruce’s LinkedIn Profile, he is an experienced engineer who is now the director of Dramfool.
This review focuses on one of Dramfool’s recent releases for the Islay Whisky Festival Exclusive Bottling that happened to be Dramfool’s 13th release. It is a Port Charlotte, distilled in December 2001 and bottled in December 2016. Dramfool bottled the whisky at cask strength of 58.3%. There are only 195 bottles available.
How does it taste like? Let’s find out.
Colour: White wine ABV: 58.3%
Nose: The first notes I got was coastal salt and peppery spice. There is light vanilla cream in the background. Sweet barley notes surface after a few minutes. Gentle peat (soot?) wafts into the nose after 10 minutes, and lemony notes appear underneath the peat. (17/20)
Palate: Sweet barley comes quickly but peppery spice attacks right after the sweetness. After the spice mellows, coastal salt, vanilla cream and lemon notes appear all in succession. The gentle peat comes at the back of the throat. (16/20)
Finish: Medium finish with sweet barley and hints of vanilla. (16/20)
Body: It is a balanced dram with a typical Port Charlotte profile. It is decent, but not something that I would wow over. It is probably not something that I would want to spend money to buy a bottle. Nonetheless, Dramfool sounds like an interesting IB, and I would want to explore more of its releases. (33/40)
Total Score: 82/100
Geek Flora: “Well, it was a nice dram, but not something that gets me excited. A typical Port Charlotte profile is pleasurable but not fantastic. I guess I was looking for more as I had a great experience with the MoS Port Charlotte previously. You can find our review here“
Geek Choc: “Port Charlotte was not high on my list usually, and this is no surprise. I think it is a simple dram, balanced but not complex enough.”
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http://www.whiskygeeks.sg/wp-content/uploads/2018/07/Dramfool-PC-15-Yrs.jpg800600Zerlina Zhuanghttp://www.whiskygeeks.sg/wp-content/uploads/2017/07/logo_WhiskyGeeks-300x138.pngZerlina Zhuang2018-07-08 22:45:282018-07-08 22:45:28Whisky Review #93 - Dramfool Port Charlotte 15 Years Old
Whisky lovers know that there is a difference between old and new liquids. When I say old liquids, I do not mean whiskies that are aged 30 to 40 years old. I mean the liquids of old when times were different. A Lagavulin 16 years old made in the 1970s compared to one which is made now is different because the methods used in distilling, maturing and storing are all different.
The White Horse Distillers Story
The duo at WhiskyGeeks had the pleasure of trying a Lagavulin 16 Years Old made during the era of the White Horse Distillers. If you are aware of the history of Lagavulin, you will know that James Logan Mackie & Co bought the distillery in 1862 and refurbished it. When James Mackie passed away in 1889, his nephew, Peter Mackie took over and launched the White Horse range. When Peter Mackie died, the company changed its name to White Horse Distillers and controlled the distillery in that name from 1924 to 1927. The company sold the distillery to DCL in 1927.
Given the timeline, a bottle of Lagavulin 16 years old that holds the name “White Horse Distillers” in its label is likely to exist since their time? Not necessary. This bottle that we tried came from the 1990s. In 1988, Lagavulin 16 Years was selected as one of the six Classic Malts, and this bottle was one of the first few batches where Diageo still puts “White Horse Distillers” on the label. They phrased it out in the late 90s and also changed the crest on the label. We had the pleasure to try this because of our friend, Michael, whom we met for dinner during our trip to Taiwan. It is too special not to share the tasting note, isn’t it?
So let’s dive in!
Colour: Gold ABV: 43%
Nose: Lemon peels, orange peels, citrus, brine and green apples presented themselves at the forefront. Hints of vanilla linger in the background. There is no peat evident in the nose; neither are there sharp or biting notes of spice. We can nose this all day long. (17/20)
Palate: Oily mouthfeel with sweet orange peels, lemon peels and green apples in the palate. Gentle spice and peat mix with the citrus sweetness. Then vanilla cream appears in the palate. It is almost like eating vanilla cream puffs! (19/20)
Finish: Medium finish with very gentle and sweet vanilla lingering all the way to the end, while the citrus sweetness waft in and out. The gentle peat blows over the mouth like a smoke cloud, almost difficult to catch. (17/20)
Body: Wow! This is most unlike the modern Lagavulin 16! The gentle peat and the vanilla sweetness are so unlike the modern version that we are blown away! It is very balanced too. Out of this world, indeed! (36/40)
Total Score: 89/100
Geek Flora: “Well, I did not know I was drinking a piece of history until I knew about the era of the bottle. After I know, I sipped the liquid more carefully than ever. Haha…very grateful to Michael and his friend at 常夜燈 for the chance to try this expression of the Lagavulin 16.”
Geek Choc: “I am flabbergasted. It tasted so different from the regular Lagavulin 16! Haha…amazing bottle with fantastic liquid!”
Wemyss Malts is an underrated independent bottler with some great bottles. They are not quite popular in Singapore yet, but in some countries like Taiwan, Wemyss is very well received. Flora was first introduced to Wemyss by our friend, Brendan, over at The Single Cask. Since the first tasting, we have tried more than a fair number of their expressions.
The particular expression for this review is one of those bottles which impressed us greatly. It is a 22 years old Clynelish; distilled 1995 and bottled 2017. It has an outturn of only 240 bottles. We like Clynelish well enough, but we do not usually go out of our way to try or buy a bottle. We have a couple of bottles at home, but it is not our first go-to distillery. However, after tasting this expression, we went all out to find a bottle of it to bring home with us. It was impressive.
How so? Let us find out.
Colour: Pale Gold ABV: 55.7%
Nose: Sweet tropical fruits, red apples, sweet pears and hints of melons come quickly. As it develops, pineapples notes began to surface in the background. Vanilla cream develops and forms a beautiful nose together with the other fruity notes. Spice hides in the background, rearing its head now and then. (19/20)
Palate: Gentle spice and sweet fruits envelope the palate completely. The sweet fruity notes turn into red apples, sweet pears and butterscotch. The spice goes to the back and provides a gentle warmth all the way down the throat. (17/20)
Finish: Medium finish with a little burning spice at first but it mellows out beautifully. Sweet notes linger for a while before some oakiness takes over. (17/20)
Body: Well balanced dram that is extremely flavourful and complex. The sweetness complements beautifully with the spice and makes it an enjoyable dram to nurse after a long day. (36/40)
Total Score: 89/100
Geek Flora: “I love this Clynelish! It is fruity and yet the spice adds a challenging dimension to the dram. It encourages me to sip and savour this dram slowly, instead of drowning it out in one gulp!”
Geek Choc: “I do not like spice, especially the kind that burns! However, this Clynelish surprises me with its lovely complexity. The spice mellows quickly and is always in harmony with the sweetness of the fruits.”
Today’s review is a Glenrothes that I happened to enjoy so much that I wish that I can bring back more bottles. The Drunken Master Pte Ltd is an independent bottler who also runs The Drunken Master Whisky Bar in Kaohsiung. The owner, Mr Li Chunfeng, is also the organiser for the Whiskyfair Takao.
This Glenrothes is part of a shared cask with Michael Hsieh, the owner of ARen Trading Pte Ltd. Michael has his label for this cask, while Chunfeng has his own. While the liquid is technically the same, the different labels make each bottling unique and worthy of collection.
The liquid is also one which impresses me. I am not a fan of sherry bombs, because sulphuric notes are often involved. I do not like sulphur in my whisky, and hence, I usually avoid sherry bombs. However, this sherry bomb is worthy to mention, because I love it. Why? Let’s find out.
Colour: Dark Amber ABV: 52.3%
Nose: Dark chocolates, raisins, sultanas and dark red fruits come together to create an aroma that I am unlikely to forget in a long time. Spice lingers underneath but does not overwhelm any of the other notes in the nose. It is a sherry bomb alright! (17/20)
Palate: Pepper spice, sweet raisins, sultanas and dark chocolate all engulf the palate without knocking one another out to create a medley of flavours all over the tongue. As the liquid travels to the back of the palate, the tip of the tongue turns slightly dry and give rise to more sweetness at the back of the mouth. (18/20)
Finish: It has a super long finish. The spice follows all the way to the throat, with dark chocolate and a crisp dryness to the finish. Hints of raisins linger all the way with some oakiness. (18/20)
Body: This is a very balanced dram with all the right notes of a sherry cask liquid. I like that there is no liquorice or sulphuric notes in this whisky and yet, the other typical sherry notes of raisins, sultanas and dark chocolate are all complementing one another in an almost perfect harmony. (37/40)
Total Score: 90/100
Geek Flora: “It is quite a perfect whisky for me as a sherry bomb. It has all the right flavours without having the unpleasant notes of sulphur in it. Love it and hope to get more bottles from TDM!”
Geek Choc: “Well, I love a sherry bomb, and this is one which will stay with me for quite some time to come. I love the way the dark chocolate displayed itself so significantly in the palate. It is not every day that we get to taste a delicious sherried whisky.”
The contents of the experiment with the coffee beans
Geek Choc strikes again! He had a random conversation with a friend the other day and decided to try an experiment with coffee beans. After thinking and looking through our selection of whiskies at home, he decided to go with the Glenlivet Founders Reserve as it is light and mellow. The aim of the experiment is to create a more complex flavour for the Founders Reserve using two different coffee beans from Starbucks.
The details of the experiment are as below:
Whisky Base: Glenlivet Founders Reserve 400ml split into 200ml for each coffee bean style
Coffee 1: 10g of Guatemala Casi Cielo (Starbucks Signature) Information: This is a medium roasted coffee bean that originated from the lush Antigua Valley. The roaster’s aim is to make this coffee balanced, smooth and rich. The tasting note is “Bright with a smooth cocoa finish”.
Coffee 2: 10g of Ethiopia Guji Bilida Bukisa (Starbucks Reserve – Premium Beans) Information: The Ethiopia beans are harvested in a hilly area and originate from 750 small farmers around the area. Bilida Bukisa is a coffee-washing station and handles coffee from the region to help small farmers to send their coffee beans to all parts of the world. The tasting note is “Notes of lavender, lemon and blackcurrants”.
The Experiment Process
We put 10g of each style of coffee beans into the glass bottles before pouring in 200ml of Glenlivet Founders Reserve. The bottles that we used have a 250ml capacity. The idea is to let the combination breathe within the glass bottle. We parafilm the bottle opening and screwed the cap back on.
Start date: 20 April 2018 Start time: 18:30 hours
The colour of the whisky changed almost immediately, turning into bright amber. All the beans float at the top.
After three hours:
Observations after three hours at 21:30hrs
We noticed water mist on all sides of both bottles. The coffee beans expanded a little and some fell to the bottom of the bottle. Interesting to note that the beans did not all fall at the same time but are doing so almost one by one. We left the bottles and went to bed.
After 15.5 hours:
The next morning, I noticed water bubbles at the top of the liquid at about 10 am. When I shook the bottles gently, water bubbles are seen inside the liquid which held the Ethiopia beans. The Guatemala beans bottle only had water bubbles at the top of the liquid.
End of Experiment
The Experiment’s Result
We decanted the liquid and ended the experiment at the below date and time.
End date: 21 April 2018 End time: 15:10 hours
The liquid turned dark amber and the nose was full of coffee liqueur and flavours. Wow…intense flavours!
To enable comparisons of the transformed liquid with the original tasting profile of the Founders Reserve, we included the producer’s tasting notes for your references.
Founders Reserve Official Tasting Notes:
Colour: Pale Gold ABV: 40% Nose: Delicate aromas of citrus fruits, notably sweet orange Palate: Sweet, fruity notes of zesty oranges and pears, with a hint of candied toffee apples. Well-balanced and exceptionally smooth. Finish: Long, creamy and smooth
Experiment A: Founders Reserve x Guatemala Casi Cielo Coffee Beans (Starbucks Signature)
Colour: Dark Amber ABV: Unknown
Nose: Coffee liqueur, dark chocolates, and unidentified mellow spice. Hints of oranges and caramel.
Palate: Mellow spice, dark chocolates, hints of caramel and oranges at first. Then comes a little oakiness follows by coffee bitters.
Finish: Short to medium finish, with oak and coffee bitters. In the end, a short spur of orange sweetness comes and goes.
Body: Relatively balanced but a little bitter for our liking.
Nose: Dark chocolate, coffee, oranges and some surprising vanilla notes. Creamy, almost like an ice cream soda drink without the fizz.
Palate: Oily mouthfeel with orange zest, dark chocolate, vanilla cream and hints of sweet candy in the back of the mouth. It does taste a bit like a well-made kopi o kosong! Haha!
Finish: Short to medium finish, with coffee notes, orange zest and some vanilla notes.
Body: Balanced and much tastier than the other one. Maybe it is due to the premium quality of the coffee beans? Hahaha…
It appears that the whisky has held on to its core characteristics even in the onslaughter of the coffee beans in the small glass bottle. The warm climate made the interaction intense and the whisky absorbed some flavours from the coffee beans. Notably, dark chocolate comes out at the top of the list, and the obvious coffee liqueur notes. What’s really intriguing is that the whisky retains that zesty orange flavour and its creaminess. With the dry coffee beans absorbing the liquid, one would expect the whisky to lose its creaminess.
We may have over-aged the liquid as it is slightly bitter to taste for the Guatemala beans. If we try this experiment again, we will conduct a comparison.
5g of beans in the same time frame
10g of beans in a much shorter time frame
The comparison will tell us if we have over-aged the liquid for this one!
XOP Caol Ila 36 Years Old at The Drunken Master Whisky Bar, Kaohsiung
Some of you may know that I am a Caol Ila fan as well as a Bruichladdich fan. Both distilleries are on Islay, but the styles are quite different. Nonetheless, I find whiskies from both distilleries enjoyable, and suitable for the various moods that befall me. This review is an independently bottled Caol Ila by Douglas Laing. It is part of their XOP range as it is a distillate from 1980 and matured for 36 years. I had this whisky at The Drunken Master Whisky Bar last year when I was there attending the Takao Whisky Fair.
Colour: Amber ABV: 57.4%
Nose: Sweet caramel finds its way into the nose with warm spice in the background. Hints of dark fruits like raisins float in and out of the nose. After aeration of three minutes, the spice becomes more prominent, and the sweetness of fruits and caramel fade into the background. After ten minutes, light, aromatic peat appears to complement the spice. At the same time, light notes of caramel and dark fruits reappear. The result is intense sherried notes. (18/20)
Palate: Hot spice leads the way, but sweet caramel and dark raisins coat the palate almost immediately after the spice, reducing the fiery hotness. After airing, the spice mellows beautifully. Caramel, raisins, and dark chocolate are evident in the mouth, and we detect hints of honey at the back of the mouth. Unfortunately, the honey notes are quickly overwhelmed by the spice. Light peat comes in at the end, but it is hardly noticeable. (17/20)
Finish: Long finish with warm spice leading the way. Aromatic peat surfaces in the finish instead of the palate. We think that it could be due to the spice. After airing, the peat disappears from the finish, leaving only the mellow spice and the fruity sweetness. (17/20)
Body: It is not the most balanced dram that I had drunk. The peat is hardly noticeable in the palate and finish, though it is promising in the nose. The redeeming grace is the intense sherried notes that are balanced from the nose to the finish. The whisky is likely to benefit from some water, which will open the flavours. Unfortunately, we did not have the chance to do that due to the overcrowding at the bar. (33/40)
Geek Flora: “My first impression was WOW! Then the spice overwhelmed me at the palate. I still think it is a fantastic whisky, but it probably needs more than just aeration. This whisky should open up its flavours if I add some water. It was a pity that I did not get to do that during my time at the TDM bar as it was too crowded! If I get to try this again, I will report!”
Geek Choc: “My mouth burns from drinking this whisky. It is too spicy for my liking, and I do not know why Geek Flora likes it! Hahaha…but I have to admit that it is pretty special. I think I will enjoy it more if I add some water to mellow the spice.”
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http://www.whiskygeeks.sg/wp-content/uploads/2018/04/XOP-Caol-Ila-36-YO_Protrait.jpg800600Zerlina Zhuanghttp://www.whiskygeeks.sg/wp-content/uploads/2017/07/logo_WhiskyGeeks-300x138.pngZerlina Zhuang2018-05-14 19:22:312018-05-14 19:22:31Whisky Review #88 - XOP Caol Ila 36 Years Old
Geek Choc loves to mix things up for fun, especially whisky! He was in the mood for some “mixology” yesterday (19 April), so he decided to mix a whisky that he likes (Macallan 12) with a whisky that he does not particularly like (Kilchoman 2009) and see what happened to the mixture. As I am not into such “mixology”, I stood aside to watch how the experiment went. Hehe!
Geek Choc’s Blending Experiment #1
These are the basis of the blending experiment.
Macallan 12 Years Old – 10ml
Kilchoman 2009 Vintage – 2.5ml
Lots of swirling inside the Glencairn glass to introduce air into the blend
Results of the experiment:
Colour: We see an immediate change in colour after pouring the Kilchoman 2009 into the 10ml of Macallan 12 YO. The dark ruby colour of the Macallan turns pale, and the mixture becomes a dark gold colour immediately. The final colour after swirling remains as Dark Gold.
Nose: The characteristics of Kilchoman overpowers Macallan 12 YO in the first nose. We get slight peat with brine, pepper spice, hints of cherry and raisin sweetness. After airing for 5 to 10 minutes, the notes from Macallan 12 YO overthrew the ones from Kilchoman 2009 and emerged victoriously with muskiness, and the full sherry sweetness reappears!
After aeration of about 20 minutes, the mixture appears to settle, and interesting cereal notes surface, quite like Nestum in a tin, I must say!
Palate: The first sip reveals slight peppery spice with soft peat and seaside brine. Notes of sherry sweetness surface beautifully with the spice, peat and brine. It reduces the horrible chilli spice in Kilchoman and brings out the peat and brine in Kilchoman. The combination reminds us of BBQ bacon! Yummy! After 5 minutes, the peat disappears completely. Cherry liquorice and raisin sweetness replace the peat and turn the whisky slightly oaky. It appears that the Macallan 12 YO has once again exerted its power over Kilchoman 2009.
After aeration of 20 minutes, the sherry notes from Macallan 12 YO come to the forefront. Cereal notes quickly followed and finally, slight peat comes in the tail. The oak influence also increases. The peat reduces after aeration, which, we suppose, is a typical occurrence.
Finish: Long and quite dry. The peat lingers in the mouth before the sweetness of the sherried Macallan joins the fun. The finish ends with a nice oakiness that coats the mouth. The finish does not change with aeration.
Verdict/Balance: Wow! It is one hell of a dram! Simple but surprisingly balanced! We did not like the Kilchoman 2009 due to its extreme chilli spice, but the Macallan 12 YO brings out the peatiness of the Kilchoman and also reduces the spice drastically. At the same time, the primary flavours of the Macallan 12 YO remained more or less intact!
Geek Choc: Haha! It was a fun experiment. I did not know how it would turn out but just wanted to try something with the Kilchoman 2009. Geek Flora suggested to mix it with something sherried, so I grabbed the only opened bottle of sherried whisky that sits on our shelf – the Macallan 12 YO. The experiment is a success I think. I will try more experiments in future!
Geek Flora: It was interesting to see how this turned out. We were toying with the idea, and then we decided just to do it! Haha! We will try more experiments soon! Stay tuned!