Whisky Ladies’s Organic+ with Benromach Organic 46%, Nc’Nean 46%, GlenDronach Peated 48%

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I totally admit it, I was exhausted. An extra-long set of three flights back from Canada – the last of which was nearly 14 hours on the plane! Yup! That’s what happens when flying during monsoon, needing to refuel in another city before finally touching down in Mumbai. And yet it was worth it to join the Whisky Ladies latest evening!

We began with a calibration dram – something already open to get us in the mood for the malts to come! And this was no mild, neutral dram… no siree! The name “Vengeance” alone was a pretty clear indication it would be a ‘wake-up’ call rather than gently ‘easing into’ our evening of tasting.

It was a new expression to me. Vengeance X is from the Wakatsuru Saburomaru Distillery in Japan, and is a collaboration of Saburomaru x Shin Megami Tensei V and is a blend with another undisclosed distillery, combining sherry and red wine casks with peat. In our mini pour, here is what we found…

Vengeance X Blended Whisky 46%

  • Nose – Heady! Heavy sherry, rum, and brandy… then shifted from a mix of alcohols to sweet Nescafe, dark molasses, super sweet, cherry candies
  • Palate    – Surprisingly prickly. Dark sherry, heavy wood, peat
  • Finish    – Lingers, rich and resinous

It was much more powerful than a mere 46% indicated. With a start like this, we were indeed awake for the coming attractions!

We then moved on to our featured trio. There was an organic element in the equation, with each bottle carefully chosen from recent trips.

  • Benromach 9 year (2014 – 2023) Contrasts Organic 46%
  • Nc’Nean Organic (lot BH08) 46%
  • GlenDronach Traditionally Peated 48%

We began with the Benromach… a twist on the traditional with their “Contrasts Organic” expression, which is matured in virgin American oak barrels with organic barley.

Benromach 9 year (2014 – 2023) Contrasts Organic 46%

  • Nose – Surprisingly light at first. Leafy, green peppercorn, dried ginger, vanilla, honeysuckle, wood, nutmeg, cloves, and then minerals
  • Palate – Wow! All the big bold flavours were on the palate – from chilli, to banana, coffee, and coconut, honey, and capsicum – a real mix and range of contrasting elements
  • Finish – Bitter aftertaste initially, some tobacco leaf, some even found a bit of sawdust

I found this Benromach expression differs from what I normally associate with this distillery. This is likely due to their use of virgin oak barrels instead of their normal ex-Bourbon and sherry casks – sometimes with a touch of peat too.

Next up, we shifted to a newer player with Nc’Nean. I first encountered Nc’Nean in Nürnberg, Germany, during the February 2020 “The Village” whisky messe as part of their early launch activities. I’ve since had a chance to sample a few different batches of their core Organic Single Malt expression and the Huntress expression – Orchard Cobbler plus their Quiet Rebels line with Gordon. I had even purchased a bottle in 2022 to bring back for the Whisky Ladies! As it turns out, that particular bottle became a gift for a friend before I could host a session. So I was delighted the ladies had a chance to try this whisky… which has a truly beautiful bottle!

Nc’Nean Organic (lot BH08) 46%

  • Nose – Cod liver oil, medicinal, overripe gruit, then became fruitier, some moss, honey citrus, hard round candies, orange peel… After considerable time, it opened up into light hay then gentle flowers
  • Palate – Initially also medicinal, fire, rough and raw – hot! It was young and brash. Then, as it sat in the glass, it began to morph… think a peppery candy…
  • Finish – Salty then candy sweet!

From fishy to fruity and then remarkably from fruity to floral! Whilst it wasn’t the top pick of the trio, it was worth trying!

We closed with GlenDronach – which I normally associate with rich sherry, not peat. In this case, the barley was peated and then matured in PX and Oloroso sherry casks, as well as Port.

GlenDronach Traditionally Peated 48%

  • Nose – Rich mocha,
  • Palate – Concentrated dry fruits, lots of dates especially. Molasses, a curiously “juicy” peat, and also very sweet. Cherry pits, loads of caramel and smoke, more of that mocha, apricots
  • Finish – Bitter, wood that fades, left a minty paan-like aftertaste

It had a wonderful flavour profile – full-bodied, rich, yet not overpowering. There was a really interesting quality to this expression – one described it as a smoky liqueur – given it was both incredibly sweet and most definitely peated!

With the revisit after some time, it had a delightful ‘roasted’ quality, shifted into a delicious maple bacon / smoked meats dimension that many of us really enjoy in our peaty drams.

For most of the ladies, the GlenDronach was the clear favourite, followed by the Benromach, with the Nc’Nean lagging behind.

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BMC House of Dragons – Penderyn Hireath, Kavalan Grand Reserve 1 and 2

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The host for our Bombay Malt and Cigar evening decided the whisky tasting theme would be “House of Dragons” with a rather clever mix of Wales and Taiwan. Represented by distilleries we’ve had more than an evening or two exploring – yet never together in this way.

Here’s what was selected for our celebration of Dragons:

  • Penderyn Hireath 46%
  • Kavalan Grand Reserve No. 1 Amontillado Sherry 40%
  • Kavalan Grand Reserve No. 2 Madeira & Port 40%

Up first was a limited-edition from Penderyn distillery in Wales. We’ve tasted several Penderyn expressions – including their Penderyn Dragon range – Legend, Myth, Celt 41%. So what did we think of their “Hireath”?

Penderyn Hireath (2021) 46% – Icon of Wales #8

  • Nose – Nice and juicy, lots of orange sherbet, a bit like an orange cream stick! Floral – predominantly jasmine, some balsa wood and pine, pink and white striped peppermint candy, overall light and fruity
  • Palate – Nice spice, warming, young, and wood forward
  • Finish – Light

Overall, it was pleasant, whilst not complex, not all whiskies need to be!

With the revisit, we found nibs candies, pineapple, and just very sweet.

Here’s what the folks at Penderyn have to say about this expression:

The 8th in our ‘Icons of Wales’ series was launched in December 2021 and commemorates the wonderful Welsh word, ‘Hiraeth’. Difficult to translate into English, some say ‘yearning’ or ‘homesickness’, but the BBC’s Roy Noble summed it up very nicely as: “a longing for your homeland, your heritage and your very being”.

This whisky is an ex-Bourbon cask finish and is bottled at 46% abv, and is the first time Penderyn have released a core range single malt using mainly spirit from the pot stills, which we introduced in 2014.

TASTING NOTES

  • Nose: Elegant and floral with light oak notes, vanilla, raisins, toffee apples, citrus peel and a hint of lime.
  • Taste: A delicate smooth single malt with honeyed fruits, vanilla, cinnamon spice and a hint of nutmeg.
  • Finish: Soft honey and vanilla notes fade to a malty finish.

It was a good start to our evening of dragons!

Next up was a travel retail pair from Taiwan’s Kavalan. In the past, we’ve explored their cask strength single cask Solist line, however, this time we went for the more commercially accessible range.

Kavalan Grand Reserve No. 1 Amontillado Sherry 40%

  • Nose – Stewed plum, quite Christmasy, lots of booze soaked raisins, sherry-forward with some tannins too
  • Palate – Very woody – almost too much.
  • Finish – Very dry, wood varnish, bitter
  • Water – It may seem strange to add a few drops of water to a whisky that is already at the lowest permitted ABV of 40%. However, it was so heavy that we had to try! And it helped a bit – subdued the raisins, enabled some apricots to come forward

We don’t normally comment on colour – however, this was such a remarkable dark ruby that it was worth noting, as it matched the intensity of flavours.

What do the official tasting notes say?

Rich notes of apricot jam, dried berries,  and creamy caramel

I’d say yes to the dried berries, with water also the apricot jam, however, despite the sweetness, it wasn’t exactly creamy!

So what about the 2nd Grand Reserve?

Kavalan Grand Reserve No. 2 Madeira & Port 40%

  • Nose – Soaked alcohol prunes, green fruits like gooseberry, ground cherries, some sweet and some sour, sharp yet also honeyed, marzipaan, sugar-covered cherries, powdered sugar… that with water revealed some light maple syrup
  • Palate – Tart, cherry pits, woody, thin
  • Finish – Bitter, cigar
  • Water – It was missing something until we added water, then the Madeira and Port influences came forward

In many ways, it started out quite similar to the 1st Grand Reserve. However, with water, it was sweeter and more approachable.

Here are the official tasting notes:

Rich notes of maple syrup, toasted walnut, and woody undertones

For the most part, we would agree with the tasting notes.

And there you have it, another evening of enjoyment exploring whiskies with friends!

Curious about other experiences? Just check out these whiskies we’ve tasted from Penderyn and Kavalan.

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2025 Whisky Show – Lowland’s Annandale Man O’Words

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At London’s Whisky Show, some stands we did a quick pit stop… others we found ourselves lingering… exploring as much as we could. That’s what we did at Annandale with their unpeated “Man O’Words” range, intending to come back for the “Man O’Swords” peated range later. 

For those not familiar, this Lowland distillery has a checkered history. Tracing its origins to 1836, it changed hands in 1893 and then struggled post-World War I, closing in 1924. It was then revived by David Thomson and Teresa Church from 2007 to 2014, when it laid its first cask.

As for what we sampled?

  • Annandale Ex Bourbon Cask 812 (2018/2023) 59.5%
  • Annandale 10 year Cask 125 58.8%
  • Annandale Double Oaked Ex Bourbon Cask 504 (2018/2025) 59.8%
  • Annandale STR Ex-Red Wine Cask 335 (2017/2025) 59.6%
  • Annandale Olorosso Cask 1022 (2017/2023) 61.1%
  • Annandale Ex-Fino Cask 396 (2018/2025) 61.1%

Next up, was a special bottle aged for 10 years. It had the same fun fruit as the 5 year, however, everything was amped up. On the palate, it was robust and yet also more balanced and smooth than its younger expression, with a nice sweet spice tail.

Annandale Double Oaked Ex Bourbon Cask 504 (2018/2025) 59.8%

Pronounced old fruits and sweet spices on the nose. Deeper palate, with toast, almost like having “meat on the bones’, some tannins closing on a woody note.

Annandale STR Ex-Red Wine Cask 335 (2017/2025) 59.6%

What a difference the STR made! It was bursting with juicy red berries and baked bread, then shifted into a forest. On the palate, there was so much going on with a huge finish.

Annandale Olorosso Cask 1022 (2017/2023) 61.1% Bottle 487

Lots of fruits, all the lovely sherry elements of dried fruits, sweet spices, and more. On the palate, it was heavy with Christmas plum cake and spices. The finish was equally powerful. We added a few drops, and it transformed the whisky! From being almost overwhelming to joyful, juicy fruits – delicious!

Annandale Ex-Fino Cask 396 (2018/2025) 61.1%

Very approachable, dried raisins, plum sauce, and sweet spices.

What fun! Though these were just teasers, I’d love to explore more….

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2025 Whisky Show – Canada’s Macaloney’s

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I don’t normally think of trying something Canadian at London’s Whisky Show. And yet there I found myself checking out some offerings from Macalooney’s from Victoria, British Columbia, Canada! 

What more do we know? It was founded in 2016 by a Scottish-born expatriate Dr. Graeme Macaloney. Graeme brought on the legendary late Dr. Jim Swan to advise the set-up, alongside veteran Master Distiller Mike Nicolson, whose resume spans over 18 iconic Scottish distilleries, including Lagavulin and Glenkinchie. The distillery was built to produce triple-distilled pot-still single malts using a mix of Scottish and Irish methods, augmented by their Canadian environment.

Their mascot is a cheeky marmot named Pete! And Vancouver Island plays a key role in bringing a maritime climate, local British Columbia barley, with experiments using local peat – including kelp-infused peat.

Feathers were ruffled with the Scotch Whisky Association over naming the distillery Caledonian and using his Scottish family name: Macaloney. The final verdict? They could retain the family name as a brand – just as Macaloney’s! 

More recently, the distillery had a change in leadership with Margaret Rygiel taking over as CEO, whilst Macaloney continues to focus on the whisky production.

We started off with an unpeated expression before diving into a peated one.

So what did we think?

Macaloney’s Kildara Batch 6 (Dec 2023) 46% Bottle 493 or 604

  • Nose – Some dried fruits, cream with a touch of vanilla, sweet spices, and a hint of tobacco
  • Palate – Fruity, fun, and dessert in a glass
  • Finish – From dried fruits to nuts

I found it fun, a lovely dessert dram, easy to enjoy.

What more do we know? It is triple distilled, then matured in a mix of Kentucky Bourbon, Spanish Oloroso, Virgin American Oak, and Spanish Pedro Ximénez casks.

Here is what they have to say about this expression:

Abundant tropical fruits include candied orange, dried apricot, figs, ripe blackberries, blackcurrant jam, dried raisins and roasted nuts. The complexity continues with barley, malt and dried hay, butterscotch, milk chocolate, light tobacco and ocean breeze.

The palate is velvety-soft, resplendent with full bodied Sherry and tropical fruit. Oatmeal develops to oak spices, coffee, dark chocolate orange, nectarines, stewed plums, blackcurrant, red currant and sultanas, coming together as sweet dark fruitcake and honey. The finish presents dried fruit with a hint of salt and dulse, lingering oak and more Sherry, ending with hazelnut and almond raspberry pie with a drizzle of dark chocolate.

As usual, we had only a light sniff, swish, and spit, so I can’t really say if we completely agree with the official tasting notes. However, it was an interesting glimpse into a Canadian single malt.

Macaloney’s Peat Project Cask 456 (June 2024) Sugar Kelp infused Peat, Portuguese Red Wine STR Barrique 46% Bottle 158 of 355

  • Nose – Nuanced smoke and sweet, seaside breeze
  • Palate – Balanced peat, woods, creamy sweet, fruits, delicious
  • Finish – Medium

There was something distinctly different about this one. The Peat Project was my tasting companion’s favourite, whilst I leaned slightly towards the frivolous fun of Kildara. However, both were worth sampling.

Here’s what they have to say about this special edition:

Distilled using local British Columbia barley peat-smoked at our distillery to 54 ppm with local Washington State peat infused with sugar-kelp seaweed harvest by First Nations. It was then fully matured in a carefully selected ex-Bourbon cask, blanketed with fresh maritime island air.

The nose has fresh sea breeze and beach-wood bonfire followed by ice cream soda, barley wine, sherbet, ripe peat, banana and red currants.

It opens to vanilla fudge, white chocolate, Brazil nuts, green cardamom and sandal wood.

The palate is sweet, creamy and viscous (with great legs) with sugar kelp, sweet bonfire smoke and beach tangle.

To be honest, I wish we had also tried the other expressions on offer. Something to look forward to, hopefully, another chance to stumble upon some more Macaloney’s whiskies!

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BMC Mexican Corn Whiskey: Juan del Campo, Sierre Norte, Prieto y Prieta

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When you think of the world of whisky, Scotland dominates, with Japan, Ireland, and a smattering of other countries also popping up on the radar. And when it comes to the Americas? The first assumption is American bourbons, perhaps a Canadian rye, but further south of the border? Nothing tends to come to mind.

And yet, if you’ve been following the world of spirits lately, you might discover that Mexico is quietly staging a grain-forward revolution. Beyond the smoke of mezcal and the bright crispness of tequila lies a treasure trove of ancient heirloom grains…

An intrepid tasting club member put his liver to the test, going deep into the world of Mexican corn whisky. He lost count of the distilleries and expressions sampled, selecting just three bottles to bring back to Mumbai for our edification.

We began with an offering from Juan del Campo, who treat corn with the same reverence a single-malt distillery treats barley, going so far as to put the exact details of the Creole corn breed, the farmer, and the harvest year right on the bottle!

Juan del Campo Maiz 42%

  • Nose – Initially quite sour, then sweet, savoury, and some spice too! It had quite a distinctive “khatta meetha masala” vibe. It also reminded me a bit of grape cola, and my tasting companions of kala khatta, then revealed a hint of walnut
  • Palate – Orange spice tea, syrupy
  • Finish – A touch bitter with more of that nutty element
  • Water – Amps up the spice with cayenne, less orange on the nose, more orange on the palate

With the revisit, it had more of a raw-grain element, was slightly sour, and even a bit marshmallow-sweet on the nose!

Not a bad start. Whilst it wouldn’t be a first choice in a bar, it was very interesting to try.

We continued with a trip to the Sierra Norte mountains… Sierra Norte has been a trailblazer in showcasing Oaxacan heirloom corn varietals. Their Yellow Corn expression—aged remarkably well for a young spirit in French oak—is considered one of the most harmonious and complex in their colorful lineup.

What did we think?

Sierra Norte Yellow Corn 45% Lot 70, Barrel 9 of 27, 156 bottles

  • Nose – Varnish, then an old fashioned kind of rose petal perfume that then shifted into lily attar, with more time in the glass, the perfumes were joined by dolce de luca or a cheeters condensed milk! It then shifted to sour yoghurt or baby puke, then to sweet woods, spice, slightly sour, a bit funky, then tinned peaches and peach pits
  • Palate – Hmmm…. not sure about this… started off quite peculiar, lots of gooseberry with some cherry stone and maiz
  • Finish – Almost none at first, then after more time in the glass, it was very dry, resinous, and became even sweeter

Yet a funny thing started to happen… the more we sniffed and sipped, the more it opened up, becoming increasingly approachable, then enjoyable. I later tried it in a cocktail with lime bitters, a touch of agave syrup, and triple sec – and rather enjoyed this refreshing and fun cocktail!

We concluded that Sierra Norte was the most accessible of the trio.

Which brings us to the most off-beat of the three corn whiskies!

Born from a partnership between a Basque cooperage expert and the founder of Mezcal Koch, Prieto y Prieta is a tribute to indigenous roots. They use an organic field blend of four distinct endemic Oaxacan corn types: white and yellow (for sweetness) alongside red and purple (for deep, savory umami).

Prieto y Prieta 43%

  • Nose – How curious! It was much more like Campari than whisky. A touch of cherry cough syrup, a sweet liqueur with loads of orange – the peel and a squirt of the juice! Think of a citrus herb schnapps
  • Palate – Antiseptic, still had the liquor, yet now more like a Benedictine Brandy, a bit bitter, a distinctive dirt
  • Finish – Cumin, clove, penicillin, very different

The more we contemplated this whisky, the more it demonstrated just how atypical it is! The lasting impression was of dirt and a schnapps jaal jeera! Not at all like a whisky. Very unusual in all respects. What more do we know? It was matured in ex-Sherry, French, and American oak barrels. With such standard wood, it was clearly the corn that made all the difference!

Overall, what did we think? Well, Mexican corn whisky isn’t trying to be Bourbon, and it isn’t trying to be Scotch. By leaning into its agricultural heritage with corn, these distilleries are capturing a completely new, unique sense of place. And the only way to know if you like the results is to try!

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Whisky Lady – April til June 2026

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This quarter was a nice mix of new and catch-up whisky posts. I keep a small notebook for my whisky tasting scribbles. A book typically covers around 2 – 3 years’ worth of experiences. As I cracked open my new book, I challenged myself to try before this quarter’s end, to finish writing all the tasting experiences captured in my old book. As this blog is purely for pleasure and not profit, I don’t tend to set deadlines, however, I hoped this might be achievable! Nope, though it was a good effort.

Why? Well, in addition to whisky tastings, this quarter was also rather full of travels! April began in Mumbai, with short local trips to Mahabaleshwar and our farm. Much of May was my Germany with my “farewell tour” as I officially closed that chapter. Whereas June was Canada bound, before a short weekend in Dubai and back to India.

But you are here for the whisky! Let’s divide this summary into two parts – new & old!

For the NEW part, our Whisky Ladies knocked it out of the park experience-wise – even with my missing a session! 

Our Whisky Ladies were quite active! We kicked off the quarter with our now annual Mahabaleshwar long-weekend offsite. Our Friday evening was a focused tasting from our host – amusingly anchored by the alphabet – literally ABC! Then Saturday featured a remarkable martini and meeting with a 93-year-old resident of the area, followed by an evening revisiting different drams – including two from the previous year!

Plus a bonus round with two from the previous year’s SMWS that I had missed!

In the sweltering heat wave of late May, we enjoyed a remarkable pairing of whisky and food courtesy of our fabulous chef! Her whiskies were:

And closing our new tastings with the ladies was another evening late June with:

  • Benromach 9 year (2014 – 2023) Contrasts Organic 46%
  • NcNean Organic (lot BH08) 46%
  • GlenDronach Traditionally Peat 48%

Which included a bonus Wakatsuru Saburamaru “Vengeance” Blended malt 46% – a new one to me!

Now what about the gentlemen? I also got up to some malty mischief with the lads…

Our Bombay Malt & Cigar Club continued to push the boundaries of traditional whisky with a trio from Thailand! Launched globally only last year, it was a good reminder to be a little kinder and gentler in our reviews of new entrants with Prakaan’s Tribuna Series, featuring:

We continued our global leap on the other side of the world with an exploration of Mexican Corn Whisky with:

They may not be everyone’s cup of tea, however it was interesting to explore a completely different branch of whisky!

What really made this quarter truly remarkable was my Germany farewell tour, which included:

Turning now to the OLD, I began catching up with the most recent experiences and worked backwards.

I began with a regular Bombay Malt & Cigar Club session, in which we returned to a quiet evening of whisky contemplation, exploring a few miniatures from That Boutique Whisky Company’s 2024 Advent Calendar:

I also enjoyed a few chilled “cheaters” evenings exploring a few miniatures such as:

Then another evening of miniatures, this time focused on:

The much “older” posts continued my chronicle of impressions from the remarkable London 2025 Whisky Show — now going through the 2nd day with: Arran, Tamdhu, Aberargie, Ichiro’s Malts & Chichibu, Deanston, Glen Grant Birth year drams…

And yes… there will be more to come so stay tuned!

Curious to know more? Check out more quarterly summaries:

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2025 Whisky Show – Glen Grant “Birth Year” Dream Drams

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Dream drams are a highlight of London’s Whisky Show! And in 2025, we splurged by augmenting the token included in our ticket to go up to the really pricey and rare stuff. 

Our theme? His and Hers…. Or more precisely, his birth year (approximately!) and her birth year (precisely!)

HERS – 1969

Wind back the clock… Apollo 11 lands the first humans on the Moon; Woodstock draws over 400,000 people and becomes a counterculture landmark; the Stonewall riots ignite the modern LGBT rights movement… and in a small Canadian city, a girl was born.

Glen Grant 39 year (1969 / 2008) Lonach 49.6% (Duncan Taylor – Lonach Collection)

  • Nose – Heavy, generous old dried fruits, sweet, old wood, a touch of tobacco
  • Palate – Balanced, creamy
  • Finish – Light spice, a hint of bitterness

To be fair, this wasn’t the most exceptional Glen Grant I’ve ever tried. And yet, it was undeniably a piece of history – one I was delighted to have sampled.

HIS – early 1960s

Whilst we don’t know the exact year this Glen Grant was bottled for the American market, we’re confident it was early 1960s… a time of incredible change, decolonisation and independence in Africa and Asia, Kennedy established the Peace Corp, the Berlin Wall was constructed, the Vietnam war and the anti-war movement grew, feminism gained ground… and a boy was born.

Glen Grant 25 year (~1960s) 86 proof 43% (Stuart MacNair & Co for USA)

  • Nose – Beautiful, nuanced, honeyed with a gentle citrus
  • Palate – Balance with loads of berries
  • Finish – Long with a hint of coffee

It was exceptionally soft and sweet, a gentle treat.

Between the two, the 25 year old in particular won our hearts. And yes – I know my tasting notes are limited – that’s because we were simply too distracted by enjoying our “birth year” dream drams!

If you are curious about other dream dram experiences, check out:

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2025 Whisky Show – Deanston

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In our original Mumbai Whisky tasting group, we had a die-hard Deanston fan! It was one of the initial distilleries he visited – impressed with the devotion to quality, craft, and the people. Above all, he just absolutely loves their whiskies – the waxy, sometimes almost industrial edge, combining sweet with substance.

My experience has been mixed. I’ve had a few I really enjoyed, and others that simply weren’t “my cup of tea”. So whilst I dont tend to acquire for my own collection, I remain happy to continue to taste when opportunities present themselves.

What better than checking in at 2025 London Whisky Show! Especially when our whisky guide was none other than Andrew Waite, head of distilleries Deanston, CVH.

Here is what we did a brief sniff and swish with:

  • Deanston 12 year old 46.3% – 2025 Whisky Show GBP 40.75
  • Deanston 18 year old 46.3% – 2025 Whisky Show GBP 90.75
  • Deanston 20 year old 2002 Organic American Oak 49.3%– 2025 Whisky Show GBP 181

Overall, I would say this certainly helped tip the scales to the positive side! Here is what we discovered…

Deanston 12 year 46.3%

  • Nose – Orange sherbert, cream popsicle, waxy, vanilla, green apple, cereals, butterscotch
  • Palate – Balance between sweet and spice, fruity, full-bodied
  • Finish – Lingers with a sweet close

The overall impression was orange marmalade – nice! Andrew shared they use a mix of 1st fill and 2nd fill ex-bourbon casks for their 12 year.

Deanston 18 year 46.3%

  • Nose – Even more of that sweet orange marmalade, amped up with fresh orange zest
  • Palate – Full and fruity with more orange rind, heavier than the 12-year, joined by cinnamon, ginger, and a dash of pepper
  • Finish – Long-lasting with more of that ginger

This was delicious! And yes, it had that Deanston signature waxy quality too.

Deanston 20 year 2002 American Organic Oak 49.7%

Andrew shared that for this special edition, they used organic barley, small batches, and matured the spirit in re-charred American Oak barrels for 20 years.

  • Nose – Cereals, light citrus, fruity, toffee
  • Palate – Bright and youthful despite the age! Delicate, yet also rich and creamy, jam on toast
  • Finish – Spicier, hint of mocha

What an unexpected treat! This quick zip through was with a rather nice trio – most enjoyable.

Curious about other Deanston experiences? Check out:

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2025 Whisky Show – Ichiro’s Malt

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I will never forget an evening featuring a Chichibu 3-year-old that completely outclassed a 20 year old – Glen Deveron. Subsequent brushes with both Ichiro’s Malt expressions and Chichibu simply reinforced this bias. And yet, my opportunities to really sit down and savour these expressions have been limited over the last few years. Which is exactly why we didn’t want to miss the Ichiro’s Malt and Chichibu stand at the 2025 London Whisky Show.

Several interesting drams were on offer! We focused on:

  • Ichiro’s Malt Double Distilleries (~2021) 46.5% – 2025 Whisky Show GBP 304
  • Chichibu 10 year (~2025) 50.5% – 2025 Whisky Show GBP 245
  • Chichibu Distillery II 55% – 2025 Whisky Show GBP 150
  • Chichibu 2025 London Edition 10 Casks 50.5% – GBP 399

It was an incredibly popular stand, so our experience was brief yet memorable!

Ichiro’s Malt Double Distilleries (~2021) 46.5% Bottle 2994 of 4956

There is history in the Double Distilleries expression – it brings together old (Hanyu) and new (Chichibu) distilleries. Ichiro Akuto began Ichiro’s Malt when Hanyu distillery, founded by Ichiro’s grandfather, was sold and decommissioned in 2000.

Ichiro managed to save 400 casks of Hanyu whisky and also later founded Chichibu distillery in 2008. Double Distilleries’ “Green Leaf” is a marriage of Hanyu (aged in sherry casks) and young Chichibu (aged in Mizunara oak), and was instrumental in putting Ichiro’s Malt on the global whisky map, garnering awards from its launch in 2010.

We last sampled it in the 2024 Whisky Show expressions – knowing only that the balance is now tilting heavily towards “new” Chichibu vs “old” Hanyu in its composition. We had just a wee sniff and swish in 2025 – just enough to enjoy its honey sweetness, noting the palate was “delicious!”

Chichibu 10 year (~2025) 50.5% Bottle 2994 of 4956

After being so impressed years ago by a young Chichibu, we simply couldn’t resist the 10-year-old!

  • Nose – We found it bright, fresh, and subtle on the nose, joined by some honey nut cereals, apples and pears
  • Palate – The palate had even more pronounced honey, ripe fruits – more peaches and appricots now, smooth as silk, nuanced and beautiful
  • Finish – A dash of cinnamon and cloves, and a touch of wood

It was sophisticated and yet also very approachable.

Chichibu II Distillery (~2025) 55%

With success comes the opportunity to expand. And that is exactly what the folks at Ichiro’s Malt have done by radically increasing their capacity — five times Chichibu I! For us, the proof is always in the “pudding” aka Whisky! What did we think in our brief brush?

  • Nose – A distinctive orange – or more precisely – a kumquat with its sweet skin and tart juice! Then perhaps shifted into pineapple? Orchard fruits? All we knew was it was lovely and fruity
  • Palate – Spicier than the other Chichibu experiences, clearly youthful and light
  • Finish – Short with a touch of sweet spices like cinnamon

What a contrast! It was such a treat to get a glimpse into an expression from their new distillery!

Chichibu 2025 London Edition 10 Casks 50.5% Bottle 1917 of 1920

For years now, Chichibu has launched a special London Edition for the Whisky Show. Like the previous year, this 2025 expression was a mix of 10 casks – from my scribbled notes, this meant 6 American casks (presumably ex-bourbon), 2 heavily peated, 2 ex Oloroso Sherry, and all were matured for 6-7 years. What did we think?

  • Nose – Subtle yet grew bolder, the more time it spent in the glass…
  • Palate – Soft initially, then gained substance, clearly revealing the peat influence, a mix of mocha, dried figs or dates, and sweet spices, beautifully balanced and well-rounded
  • Finish – Lingers, dry

It was lovely to refresh our impressions of Ichiro’s Malt and Chichibu I and be introduced to Chichibu II. Well worth pushing through the throngs vying for drams!

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Whisky Ladies’s Bourbon Pairings

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When hosting, each Whisky Lady curates their evening. They chose the whiskies, how they want to approach the tasting, keep it simple or explore a pairing, and how to close the evening with light bites or a proper meal.

One Whisky Lady just so happens to be an exceptional gourmet chef. The passion she brings to her profession is infectious and we are the happy beneficiaries!

Her choice for the evening? A theme of bourbon – with a twist. Her approach? To pair each with a fruit/nut, a cheese, and a sweet treat.

It was more than a whisky tasting, it was a complete experience.

She also introduced a “calibration” dram – a readily accessible Indian single malt.

Dōaab ex-Bourbon cask 42.8%

  • Nose – Warm, honey, very sweet, spices, waxy, some fresh paint and rubber
  • Palate – Woody, a peppery spice, raw banana peel, a bit bitter
  • Finish – Clove, wood, a hint of charcoal

It was a more substantive start than we would have with our calibration dram in Germany. There we chose a relatively neutral whisky, something light to whet our whistle before the main attraction. Here, we had a much more desi style. A dram of sufficient power to hold up to generous pours of cool water and ice that is the norm with whisky in our considerably hotter climate.

We then moved on to our planned trio…

  • Iwai Mars Tradition Blend 40%
  • Wild Turkey Longbranch 43%
  • Buffalo Trace 15 year 41%

We began with the Japanese blend… It made the Bourbon theme as it is touted to be “inspired by bourbon”. How? It uses a high-corn mash bill with light malt and aged in ex-bourbon, sherry, and red wine casks.

Iwai Mars Tradition Blend 40%

  • Nose – Floral, fruity, a burst of juice from peeling an orange, bright, yet also gentle and fresh – like dew drops after the rains, creamy milk chocolate, popcorn
  • Palate – Surprising depth given the floral aromas, lots of flavour, was that even a hint of peat?
  • Finish – A gentle whisper

Well that was a rather nice start! With the revisit, we found the delightful floral aromas remained, joined by even more citrus – this time lemon instead of orange.

Our pairing experience?

  1. Grapefruit – Pairing enhanced the zesty element in the whisky, a light bitterness and enhanced the peat
  2. Camembert – What a contrast! Made the whisky so much sweeter, cloves, delicious!
  3. Chocolate with a touch of salt – A lovely harmony and interplay between the light salt in the chocolate, brought out a cigar smoke in the whisky – delightful!

Each enhanced and contrasted in unique ways – bringing out distinct elements in the dram. In short – the pairings worked very well!

Our host picked this expression up in Hong Kong airport.The Mars Shinshu Distillery was founded in 1985, with the Iwai Tradition blended expression launched in 2010. And whilst we perceive it as Japanese, the whisky is actually was produced in both Japan and UK.

Here is what they have to say:

Created using the “Iwai Pot Stills” that have been in operation for half a century, this blended whisky pays respect and gratitude to the “Father of Mars,” Kiichiro Iwai.
It features a complex, pleasant aroma and a gentle, soft texture, balanced by a solid body and a mature character.

I’ll admit I poured a bit more of this one to revisit later. Another lady did the same, adding three drops of water. Hers? Lost all the aromas that made it interesting. Mine without water? Lovely! So definitely say no to adding water!

Overall, I was pleasantly surprised by how much I enjoyed this whisky.

Next up was a bourbon from Wild Turkey. A special expression, Longbranch, created in 2016 as a partnership between Master Distiller Eddie Russell and actor Matthew McConaughey.

Wild Turkey Longbranch 43%

  • Nose – Interesting… not a typical bourbon… dusty grains, fruity yet farm fresh, Szechuan pepper, pine cones, mountain air, then more and more corn husk, joined by something pungent, one even described it as jalapenos
  • Palate – We dubbed it a “baby” bourbon, as it was more relaxed and toned down than a typical bourbon, easy sipping dram, sweet with some roasted pepper corns
  • Finish – The black peppercorns continued

It was an easy sipping bourbon, rather than knocking back shots.

And now for the pairing..

  1. Hazelnut – Brought out the black pepper, cayenne red chilies, extended the sweetness
  2. Bavarian Blu – Gentle combination, balanced the bourbon character, bringing out a touch more spice, lengthened the finish
  3. Cream Cheese Cake – First off, the mini home made cheesecake was beyond delicious. Distractingly so. As a combination? Reminded me of a rich Irish coffee, creamy and indulgent – largely due to the incredible cheese cake!

Each on its own was excellent. The pairing was overall balanced – neither detracting nor enhancing – yet still well worth trying like this!

What more do the folks at WildTurkey have to say?

Nothing says, “Welcome to the family” like Longbranch.

Longbranch Bourbon was created in 2016 by Wild Turkey Master Distiller Eddie Russell and cultural tastemaker Matthew McConaughey. United by a shared curiosity and love of great whiskey, Eddie and Matthew wondered what would happen if a Kentucky Bourbon took a road trip to Texas. They set out to create a product that did just that. Their creation, a small batch Kentucky Straight Bourbon, refined with American Oak and Texas mesquite charcoals -was named Longbranch, a reference to an extension of a hand or an invitation for friends to become family.

What was originally created as a limited-edition bourbon has today become a beloved whiskey brand. Master Distiller Eddie Russell and his family continue to helm Longbranch and bring this exceptionally smooth bourbon to the world.

Our host picked this bottle up in Istanbul airport. I have a feeling she will find this quite a pleasant and versatile bourbon, lending itself well to cocktails or simply sipping.

Our bourbon evening closed with a classic – Buffalo Trace. What many folks may not realise is that a lot of Scotch whisky owes a debt to Bourbon maturing in virgin American oak barrels – then making these barrels available to Scotland! Buffalo Trace is certainly a popular supplier!

We understand that this expression was matured for 11 years in new American oak barrels, then another four years in ex-Bourbon barrels. Whilst maturing for 15 years was once a standard for Scotland, it is quite a long time for bourbon, which typical ages for a couple of years at best.

Buffalo Trace 41%

  • Nose – Super sweet! Orange, perfume, maple and brown sugar, bacon, dried apricot leather, sweet mint
  • Palate – Bitter roasted almonds, betel nuts, sweet spices, pepper, birchwood bacon, one even found fennel
  • Finish – A super sweet finish

I enjoyed revisiting Buffalo Trace after a decade! This expression was overall quite sweet, yet also had enough going on to make it interesting. I could imagine it making a rather fine Old Fashioned too!

And our pairing experience?

  • Peach – Delicious! Ginger and peach sweet ice tea
  • Smoked Aged Gouda – The cheese was particularly pungent, which meant the pairing was more a battle than harmoniously in balance! When I combined with a salty pretzel, it then settled into a lively mix and match experience
  • Pecan Tart – Completely home made and simply delicious on its own. When combined with the bourbon, it was creamy, crunchy, spice, sweet and enhanced the dessert even more

In the case of Buffalo Trace, I thought the whisky enhanced the pairing items… For the Wild Turkey Longbranch, for the most part, they simply went side by side… Whereas the Iwai Mars pairings perked up the whisky and focused attention more on the dram. What an interesting experience!

Overall, our bourbon evening was a kinder, gentler, more nuanced approach to the whiskey category than I had anticipated. And the dinner that followed? With more desserts!? Let’s just say we were thoroughly spoiled and left completely satisfied and stuffed!

And there you have it, another most enjoyable Whisky Ladies tasting experience – this time not just the whiskies!

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