Category Archives: Beyond Scotland

2024 London Whisky Show Mainstage Festival Picks!

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For the 2024 Whisky Show, a new approach to the Mainstage sessions was introduced. Rather than be in the midst of the chaos and cacophony of the show floor, a room was set aside and one had to book a seat in advance. It was exactly like a masterclass – except it was included in the standard ticket price. 

I signed us up for Sunday’s Festival Picks with Dawn Davies and Billy Abbott from The Whisky Exchange with Dave Broom. 

As Dave was double booked, his festival pick was where our tales began. 

Boann Irish Pot Still Madeira Cask 47%

  • Nose – Light, fruity, young and fresh, the sour mash shifted into a lovely honeydew melon then cantaloupe
  • Palate – Oily with spice, creamy oats, and candyfloss, with the madeira cask bringing a sweet fruit and nuts element
  • Finish – Lingers and lingers

Talk turned to slightly ribald comments about the bottle being “ribbed” for ones pleasure… Then to discussions of nanotechnology, reverse chill condensation, increased copper contact, inverse temperature, blend of malted and unmalted barley, single pot still and more…. 

Glenglassaugh Sandend 50.5% GBP 54

Billy shared how he was highly impressed by a Chichibu, however as it had sold out, turned his attention back to Scotland – selecting a new expression from Gleglassaugh.

I’ve had a mixed experience with Glenglassaugh – the early days were a bit bumpy however they have indeed improved significantly. Still a far cry from the original which is something to experience if you have a chance!

Again another ripped bottle! 

  • Nose – Off to a promising start! Fruity – think orchard fruits, delicate and sweet, chased with honey, opens up more over time… revealing grapefruit, with sea salt
  • Palate – Spice and nice with substance, salted caramel, quite mineral, a bit rough even, then mellows out and becomes more accessible
  • Finish – Companionable spice

Billy remarked how this is an affordable dram he pronounced also has high “drinkability.” And how he sees a clear continued space in the industry for more traditional-styled whisky like this one.  

Here’s what they have to say:

Glenglassaugh Sandend is inspired by the crescent beach of Sandend Bay where the distillery resides. Enriched in bourbon, sherry and manzanilla casks, over time the lush flavour of Glenglassaugh Sandend brightens into waves of tropical sweetness, infused with a crack of sea salt.

Kanosuke Hioki Pot Still 51% ~GBP 94

We closed with Dawn’s pick from Japan. Kanosuke have two distilleries – Hioki is the one responsible for Mellowed Kozuru shochu. 

  • Nose – Sour cherries, cranberries, bright, beautiful, sweet polish
  • Palate – Very oak forward, varnish, very distinctive and different

Dawn shared that what makes this whisky so singular is that it is actually produced in a Sochu pot still – hence it is a bit of an un-whisky like whisky. She described the result as being a cross between Irish and American though Japanese! 

The selection of whiskies was intended to be both available and more accessible. Everyone can pick as their favourite an outrageously rare dram. Finding one that stands out which is affordable takes a different approach.

I’m a big fan of this new format. We can really enjoy the “Mainstage” aka masterclass and will certainly be checking out which ones we can catch in 2025!

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Whisky Show 2024 – England’s Wire Works

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After some mighty fine drams from all over Scotland at London Whisky Show 2024, it was time to turn to a new English distillery – Wire Works.

Wire Works Caduro 46.8%

  • Nose – A bit harsh at first, then revealed rose petal, sweet peat, and sherry
  • Palate – Soft peat, savoury, salty, elegant
  • Finish – Salty finish with a bit of sage

Overall we found it quite savoury and vegetal.

Wire Works Bourbon 53.4%

  • Nose – Melons, a hint of peat, more sweet than peat though
  • Palate – Yum! This works – back to the basics with bourbon. A nice oily quality, creamy quality.
  • Finish – A touch of spice

There was a lovely texture to this one. No hiding the whisky character with finishes – it shone through clearly. 

Wire Works Moscatel 53.6%

  • Nose – Citrus fresh
  • Palate – A bit sour, surprisingly creamy, nutty, like marzipan, quite interesting sweet and sour
  • Finish – Savoury

There was a distinctive aamchor element to this whisky! Aamchor is a dried mango powder that adds a nice tartness to dishes. Overall we described this dram as quite khatta meetha – in other words sour and sweet. 

Wire Works Madeira 53.6%

  • Nose – Fruity, sweet. much more subtle than the Moscatel, dark cherries
  • Palate – Juicy and well rounded
  • Finish – Quite a dry finish

The Madeira has personality. From a fruity juicy palate to dry finish, this was a nice way to finish our explorations of Wire Works.

Our previous experiences with whiskies from England were primarily with Cotswold, 

Cotswolds

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Whisky Show 2024 – Woven Whiskey Makers

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My father was a chemistry professor. Growing up, we regularly visited him at the University of Manitoba’s chemistry lab. The smells, the beakers and flasks, bunsen burners and goggles, white lab coats, and more. These things were all familiar friends by association. 

There is something about Woven’s approach to whisky blends that reminded me of my father tinkering in the chemistry lab. Leading enquiring young minds through the mysteries of chemical equations.

In terms of experience, hands down, the folks at Woven Whisky Makers were at the top at the London Whisky Show 2024. A year earlier, they were already making waves, however, their approach to the 2024 show fully lived up to their ambition to create fun experiences!

It was a treat to explore a few of their blends. Clearly, they are enjoying the journey too! 

Woven Homemade (2024) 46.4%

I had tried their 2023 avatar and quite liked it, however, it did not make even close to the same impression as what I tried in 2024.

It was fun and fruity on the nose with toffee and something else. The palate was super balanced with a long finish – sweet and salty caramel – think salty butterscotch – yum! In some ways, it reminded me a bit of a brighter and slightly sharper Benjamin Keuntz’s Aveux Gourmands 46%.

Woven Hemispheres 50.4% GBP 55

Look up into the night sky on the prairies and one becomes keenly aware of just how small and insignificant we are… The immense sky seen from the flat land can inspire awe – especially on nights when the northern lights dance overhead.

The thinking behind this blend is simple – just two ingredients from two different hemispheres – 26% Thomson Distillery Manuka Smoked Single Malt and 74% North British Single Grain. So what was the result? We found it lightly medicinal, a puff of smoke… curious and contradictory. Citrus and herbs, and sweet wood. Interesting. 

What do they have to say?

HEMISPHERES is a blend of two whiskies, worlds apart. 
 
A tiny New Zealand maker of Manuka smoked Single Malt meets one of Scotland’s largest distilleries; urban, yet elegant.
 
When we tasted the herbal, smoky single malt being produced by Thomson Whisky at their tiny site just outside Auckland, we knew we had found something special. Their Manuka-smoked distillate is a living response to their unique natural environment, and as we connected with these good folks and their fresh perspective on smoke, we realised we’d found kindred spirits.

HEMISPHERES brings these different worlds of whisky together; Scotland and New Zealand. Tradition and modernity. But it’s also a reminder that no matter what the distance or perceived differences, in whisky and in life, there’s much more that connects us than separates us. 
 
This is an oily, smoky and herbal Blended World Whisky with notes of orange, clove and honey that celebrates ever-expanding horizons of flavour. 

Woven Superblend (2022) 46.1% GBP 50

Inspired by BNJ, this blend brings together distilleries from around the world. 

We found it very light, whilst a bit hard to pin down to something specific, it was warm and welcoming. On the palate, there was delightful spice, well balanced and enjoyable, an oily element. and closed with a gentle sweetness.

This is the story about Superblend:

Superblend is a blend of whiskies of different origins. We start with whisky from Scotland. But that’s not where this journey ends. 
A new breed of distillery from England. Germany’s largest Single Malt Distillery. An experimental project in the USA. A maverick Irish producer with rebellious spirit. Each cask chosen solely on flavour. This is whisky, free from all geographical constraints. Blended across borders.
The result is a rich, textured. blended world whisky that is so much greater than the sum of its parts.
 
I’ve included the composition here – with its fascinating mix of different geographies and distilleries. 
 
  • SCOTLAND MALT: Loch Lomond Single Malt (6 Years) 23.9%, Campbeltown Single Malt (5 Years) 6.52%, Speyside Blended Malt (Peated) (9 Years) 4.35%
  • SCOTLAND GRAIN: Highland Grain (Wheat Base) (3 Years) 21.74%, Highland Grain (Malted Barley) (3 Years) 15.22%, Loch Lomond Organic Grain (Wheat) (22 Years) 4.35%
  • WORLD WHISKY: The English Distillery Co. Single Malt (9 Years) 2.17%, George Dickel Sour Mash (USA) (11 Years) 2.17%, MGP Indiana Bourbon (USA) (7 Years) 6.52%, St Killian Single Malt (Germany) (3 Years) 5.43%, Irish Whisky (undisclosed distillery) (13 Years) 7.61%
That’s quite a mix making for a rather interesting Woven blend.

Woven Experience N.20 “Friends in the North” (2024) 47%

What a remarkable blend – it was full of fresh pine and cedar on the nose. Quite frisky on the palate with a clean clear style that I have come to associate with Scandinavian whiskies. The finish was straightforward with a hint of saline.

Here is what they have to say about their Nordic blend:

We’d heard the stories. Scandinavian whisky makers, each crafting their own vision of excellence, creating flavours and lore. Our journey began with a question: Is there a ‘Nordic Style’? But what we found was something richer, something profoundly more human, and more delicious than we ever imagined. 

Each distillery told its own tale of remoteness, isolation, and invention. After polite introductions, we geeked out on mind blowing stories delivered in a cool, matter of fact fashion – ‘it’s just how we do it’. 

Four countries, countless flavours. Not one single thread, but a tapestry of warm welcomes, proud traditions, experimental whisky making, and unexpected delights.

We set out to craft a whisky. What we created were friends, and we can’t wait for you to meet them. 

This is Experience N.20 // Friends in the North – composed of:

  • Kyrö Distillery (FIN) Rye (Alder Wood Smoke) 20.58%
  • High Coast Distillery (SWE) Unpeated Malt 4.80% 
  • Agitator Distillery (SWE) Chateau Margaux 10.43%
  • Agitator Distillery (SWE) Lightly Peated 6.86%
  • Feddie Ocean Distillery (NOR) Ex Islay Qtr Cask 9.33%
  • Feddie Ocean Distillery (NOR) Ex Bourbon13.72%
  • North British (SCO) Single Grain 34.29%
There were a few familiar distilleries like Finland’s Kyrö, Sweden’s High Coast (previously Box) and Agitator, however, North British and Freddie Ocean Distillery are new to me! A most intriguing blend and well worth exploring!

And then our super special blends – made just for us! Like the shelves of the chemistry lab’s “store” of my childhood, behind a curtain was an array of different bottles filled with different elements.

We were invited to share answers to various questions which revealed our distinct whisky preferences before a blend was made based on these choices.

My festival pick for 2024 was Woven’s Homemade. After inquiring, I learned that it would become available in Germany later in October, so if I was a bit patient, I could have it conveniently delivered to my door for a few bobs less. Sign me up!

What else did we try from Woven?

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Whisky Show 2024 – Ichiro’s Malts

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Day 1 at London’s Whisky Show included a couple of special Chichibu whiskies, reminding us why Japanese whiskies became so popular and coveted. So on Day 2, we decided to spend a bit of time with their blends – specifically exploring the Ichiro’s leaf line up.

Ichiro’s Malt + Grain World Whisky Blend Limited Edition 46.5%

It was very approachable on the nose, well-structured on the palate – if a bit prickly with spice for a moment before mellowing down, closing with a nicely spicy finish.

And before you completely credit Japan for this blend, you should know it is actually a mix of young whiskies from Japan, combined with whiskies also from Canada, USA and Scotland. 

Ichiro’s Malt 10 year World Blend 48.5%

This was a continuation of the NAS expression, just with more character – juicy and bright. On the palate, it was a bit more woody with a finish that slowly faded away.

Ichiro’s Malt Double Distillery 46.5%

Originally this expression was more Hanyu than Chichibu. Today it is the reverse – much more Chichibu with only a bit of Hanyu – from old stock of the discontinued distillery.

The nose was much more subtle and nuanced than the 10-year-old. On the palate, it was also softer and more elegant, yet with substance. The finish was warm. This was an uncomplicated easy-drinking whisky. 

Ichiro’s Malt Wine Wood Reserve Blended Malt 46.5%

Now this was a departure. The aromas were tight blueberries, currents with loads of tannins. The palate was savory and sweet with the clear stamp of dark red wine. The finish lingered. 

Ichiro’s Malt MWR Blended Wood 46.8% ~GBP 100

We moved on to the Mizunara Wood Reserve. We found it much fruitier than the others with pears and white peach. There was a subtle smokey perfume – which our guide described as temple incense. He shared how the Mizunara wood is incredibly porous, hence its unique character.

Whilst this was only a simple sniff, swish, and spit through a few expressions, it was nice to visit and in a few cases revisit.

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Nurnberg Whisky Explorer’s 2025 kick off!

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In 2025, our Nurnberg Whisky Explorers group abandoned all pretense of mostly monthly gatherings and opted for the more realistic goal of quarterly connects.

Our first session had no designated theme – the choice was entirely up to our four contributors. The result was a terrific combination of distinct drams, each bringing their unique voice to the chorus, with no competition or unfavourable comparisons.

So what did we explore?

  • Dewar’s 8 year Japanese Smooth 43%
  • Woven Homemade 46.4%
  • Green Spot Château Léoville Barton Bordeuax Finish 46%
  • Teerenpeli 10 year 43%

Interestingly, three were blends – two of Scottish origin and one Irish – closing with a special Finnish single malt. For me, it was an evening of mostly revisits – albeit nearly a decade later! Which made it such fun to experience anew!

Dewar’s 8 year Japanese Smooth Mizunara Wood Finish 43% ~Eur 21

Dewar’s is such a well-known blend. And yet, joining the standards are a few expressions that play with different elements – enter the Dewar’s finished in Japanese Mizunara Wood. What did we find?

  • Nose – Warm, honey with a hint of vanilla, shifting into a fresh citrus
  • Palate – It had a prickly spice, oak, a dash of sweet dry spices like cinnamon, and lots of vanilla
  • Finish – Hint of wax or a touch of salt depending on who you asked, quite dry

With a name like “Japanese Smooth”, we anticipated something silky soft with a nuanced floral element, maybe even a bit of light fruit? The mizunara wood finish certainly made this an interesting Dewar’s expression, however, was it floral or fruity? Not so much.

Setting aside preconceived notions, it was just the right way to start our evening and well worth trying. Even with the revisit, after sampling the other three, it held its own.

Woven Homemade 46.4% ~Eur 38 8120 bottles (500 ml)

Imagine entering an apothecary shop… or bringing together a couple of chemist with a wild array of options.. all about crafting an interesting experience. That’s what you can expect with a Woven whisky blend.

  • Nose – Began with lemon custard and butter, warm biscuits, green apple, slightly sour apple sauce
  • Palate – Start creamy, buttery, some rosehip, nutty oil, then shifts into becoming very dry
  • Finish – From lemon drop candy, to nutty butter, increasingly bitter over time

Very distinctive and unique. One described it as “effervescent” reminding him of a children’s fizzy medicine – brausetabletten. For all of us, it was remarkable how its character changed, Really quite interesting from an Apple martini to creamy nutty to dry and bitter. This was no “easy” blend – instead, it challenged us – in a good way. With the revisit, it also retained its specific character.

What more do we know? Only that it is a blend of two Speyside whiskies  (41.78% and 29.99%) and a Lowland grain (28.23%), likely blended 14 May 2023 with 70 days “marrying” period. In character, it was evaluated by the folks at Woven as somewhere between Balanced and Complex. And yes – we appreciated the other options – Fresh and Exploratory. And finally, it has a clear “nod” to BNJ – a bit of a cult whisky blend in some circles that also boasts a high malt portion.

You can find more details here: Woven Homemade.

Green Spot Château Léoville Barton Bordeaux Wine Finish 46% ~Eur 55

We then moved from Scotland to Ireland. This was no ordinary Green Spot! A year ago, our contributor brought the standard edition — a pleasure to revisit! This time, it was the Green Spot expression finished in Bordeaux casks…

  • Nose – It began with melted caramel, tobacco leaf, and tannins, warm and heavy, the longer it remained in the glass, the more prominent the brown sugar aroma became
  • Palate – Very pronounced red wine influence! There was an interesting undertone of oak and tannins, rich, rolling around in your mouth
  • Finish – Long finish, dry

The red wine cask was so prominent, that we speculated they must have finished in a rather “wet” cask, leaving a fair amount of Château Léoville Barton to mingle with the whiskey. Or as one whisky aficionado quipped “This is how wine should taste!”

Truth be told, as we tasted, I didn’t immediately remember being introduced to this expression some six years earlier at an Irish evening in Mumbai! This Is why it is such fun to have random evenings – you never know what will turn up and with it a fresh perspective too.

Teerenpeli 10 year 43% ~Eur 73

For me, the true treat of the night was an opportunity to revisit the Teerenpeli 10 year. It captivated my fancy in 2016 during a Whisky Ladies European focused tasting. How did I discover it? Its launch was at the 2015 London Whisky Show and came to me as a strong recommendation from the lads at TWE. What did we think?

  • Nose – Fruity, with a dusky, earthy element, a puff of smoke, a hint of coastal sea air, chased by vanilla
  • Palate – Incredibly smooth – like sliding into silk pajamas, then being enveloped in a soft velvet lightly peaty embrace, it has a subtle citrus peat, rich and well-rounded with a light heat of pepper
  • Finish – Carries on the warm embrace, with a touch of sea salt

This bottle was purchased by our contributor during a memorable trip to Finland nearly a year ago – just for our wee group to try. And it did not disappoint.

There was such a lot going on – so rewarding! The kind of single malt that evokes an emotional connection, memories of a special lebkuchen with citrusy sugar glaze, or enjoying a sunset outdoors from a porch on a cool fall evening, kept cozy and warm in a fuzzy blanket.

Above, for me, it was such a special treat to revisit – thank you!!

What more do we know? It gains its specific character from Finnish barley malt matured in 85% bourbon and 15% sherry casks. Since I last tried it, they not only refreshed the packaging, Teerenpeli also updated their official tasting notes to:

  • Nose – Butterscotch, vanilla, slightly oaky
  • Palate – Rich maltiness, fruity, smooth vanilla 

Would we agree? Certainly! You can find out more here: Teerenpeli 10 year.

PS Our contributor also highly recommends another Finish spirit – Artic Blue gin.

And there you have it – an evening exploring four distinct drams. Unlike some evenings, all were “hits” with narry a “miss”. Each brought something interesting to expand and challenge our collective tasing journeys. And that is exactly why such tasting evenings are so much fun!

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Whisky Show 2024 – New Zealand’s Thomson Whiskies

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What’s great about whisky shows is the opportunity to discover something new! Something one would otherwise never get a chance to try. This is how we were introduced to a new entrant – Thomson – from New Zealand at the 2024 London Whisky Show.

Here is what they have to say for themselves:

Our single malt whiskies are made using just three ingredients: water, yeast and malted barley. They’re aged in a range of casks, including ex-bourbon barrels, New Zealand wine casks and some miniatures. The smoke comes from native Manuka wood and South Island Peat. Our copper pot stills are an essential component in the distillation process, refining the spirit.

We are creating a new New Zealand whisky, not a copy of whiskies seen elsewhere in the world. Our whiskies are a living response to our unique, natural environment, local know-how and an honesty about being a young distillery. We’re not replicating other recipes but helping to define what New Zealand whisky is, brand new.

We began our journey with their notable experiment with Manuka smoke…

Manuka Wood Smoke Single Malt 46% $135 NZD

We were greeted by young wood – wet cedar or pine. It was quite distinctive with a subtle curl of smoke admist the sweet wood. The palate had a slightly oily texture, very unique and tricky to describe. There were sweet spices of cinnamon too. Really rather interesting.

South Island Peat Single Malt 46% $135 NZD

If the Manuka Smoke was a puff of smoke, the South Island Peat was a slightly heavier smoke – more a nudge of peat than full-on! It was also quite different, soft and sweet on the palate, limited finish. Overall again – unique and worth checking out perhaps in a different setting than a mere sniff and swish!

 

Full Noise Manuka Smoke Single Malt Cask Strength 55.3% 

Here we discovered the pine had shifted into resin. The palate was crisp and dry. We found an intensity that was missing in the 46%, the smoke more prominent, and the toffee sweetness amped up, joining dry toast. Once again – the folks at Thomson are clearly taking their own approach to whisky-making.

Worth a stop and curious to see where they go next…

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Whisky Show 2024 – Rediscovering Japanese Whiskies

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It has been years since I’ve spent time properly exploring Japanese Whiskies. And yet, once upon a time, the Hakushu 18 year was a “standard” in my whisky cabinet. More than a decade ago it was already out of my affordability category – now more in the price range of $1,000 a bottle – goodness! And whilst Suntory and Nikka may dominate, Ichiro’s is equally at the forefront. 

So when we bumped into a Sharing Angel at the London Whisky Show 2024 – who just so happens to be a MASSIVE Japanese whisky fan – we were in terrific company with her friend Umi to wander through Ichiro’s offerings!

Where did we begin?

Umi first invited us to explore the Chichibu’s 2024 London Edition 10 Cask 50.5% – the 7th in their series of special London releases using 10 casks which are a minimum of 10 years. Described as being mostly ex-bourbon barrels, there was also one red wine cask thrown into the mix. We sampled from bottle 1919 of 1920 – with this edition sold out. To give a feel for the price – past The Ten have ranged from GBP 500 – 1000.

For us, what always matters most is what’s in the glass! It greeted us with a subtle lemony aroma – sweet and slightly tart. On the palate, it began as a light, sprightly, and frankly just “yummy!” dram. There was a refined elegance, reminding one of a rare perfume. And yet, beneath the lemon meringue were darker fruits. The finish was a contrast – telling us that this dram is not a lightweight! Clear substance – almost a resinous quality – lingering and rewarding as it remained long and strong.

We found it a beautiful, well-crafted whisky in a traditional or classic style. We were quite pleased with our initial sampling and yet were ready to move on…

Umi then shared a very special bottle that wasn’t officially released! Chichibu 11 year 2011 Coedonado Cask # 3304 58.6%.  It was from Chichibu I (as there are now two Chichibu distilleries), matured in a 1st fill American Oak barrel that previously contained Coedonado beer. Yes that’s right – beer! The bottle we tried was from 15 Aug 2024. What did we think?

Oh my! If the earlier Chichibu had subtle lemon, this was a rich lemon custard tart with some cool lemon sorbet on the side. And the palate? Insanely beautiful. It was chock full of tropical fruits, laced with an elegant perfume. The finish just pulled it all together. Exceptional, and truly amazing. It was a delicious dessert in a glass! Umi described it as achieving their classic 70s style through the most surprising of casks.

I obviously could not find more details online about this particular expression. However, I did discover there was an adjacent release from Cask 3301 for The Whisky Exchange’s 20th anniversary which sold for GBP ~1,500.

We closed our Chichibu exploration with On The Way – which harkened back to their early days when 5 years was a milestone. This expression is known to be a multi-vintage vatting of Chichibu whisky distilled at various times since opening in 2008. 

I missed making tasting notes beyond “shows why Chichibu belongs in the list of top notch world distilleries.”

We were hooked! No question, we were back to being Japanese whisky fans! Now if only we could afford such indulgences!

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Canada’s Shelter Point Whisky Club Release #1 “Tequila” 6 year (2024) 63.2% 

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Earlier this year I decided after our last round of Shelter Point tastings to splurge on the $200 invest into joining the Shelter Point Whisky Club. Call it a burst of patriotism and nostalgia combined. I was also hoping somewhere in one of their expressions would be a dram that recaptures their earlier period where we discovered a style of “sunshine in a glass!”

Their 1st release was a bit of a surprise – Tequila?

First off, I have to admit I’m not a tequila person. Apart from an exceptional extra anejo that I snuck into a blind tasting, it isn’t something I would typically choose. However, the thirst for more diverse and unique whisky expressions means more than one distillery has opted to experiment with tequila finishes.

My first experience with a tequila finish was a peaty Kilchoman. In that case, the subtle agave influence was successful – a balance of sweet and salt, peat and sweet, spice and herb – all working together.

Would this be the case with Canada’s Shelter Point?

Shelter Point “Tequila” 6 year (2017 / Jun 2024) 63.2%

  • Nose – Very clear stamp of agave! Joined by hay, fruit, vanilla, granola bar, malty goodness
  • Palate – Hot – loads of character. Dry. Can really taste the agave, joined by a hot ginger counterpoint
  • Finish – Saline and sweet
  • Water – Mellows it out – with fruits joining the agave and ginger – particularly on the palate

It is distinctly different, and curious… I look forward to revisiting in a different context. I have a feeling it may grow on me, particularly with water, however the first experience was “on the fence”.

The bottle was neatly packed for the journey from Canada to Germany to be sampled again in some future tasting session.

And what do the folks at Shelter Point have to say?

This whisky is classic Shelter Point single malt. The mash is 100% BC malted barley and water from their aquifer. The frmentation is a long seven days, giving plenty of time for both a primary and secondary fermentation to allow the signature unique house flavours to develop. Distillation is done in the traditional fasion using wash and spirits stills supplied by Forsyths.

Tasting Notes:

On the nose, there is an immediate hit of that agave bringing back memories of the day the barrel arrived with us. What follows is a riot of soft fruits and berries underpinned by a soft creamy malt base note. The palate is full of graham cracker sweetness with notes of ginger and delicate hints of agave. The finish is long and rich with creme brulee and plenty of caramel.

What more do we know?

The cask spent its first six years in the coastal maturation warehouse. Then the liquid was transferred to the tequila casks mid-2023 and matured for a further year in the warmer distillery barrel display area.

I opened this bottle in Winnipeg in November 2024 and brought it to Nurnberg for further tastings in 2025.

Shelter Point Quintet sampled by the Nurnberg’s Whisky Explorers:

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2024 London Whisky Show – Watt Whiskies

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One of the more interesting experiences at the 2022 Whisky Show was being introduced to the colourful Watt Whiskies. The next year, we skipped as you simply can’t do everything. However, we had to stop by in 2024.

Once again, Kate Watt walked us through our options. As it was still early in the day, I suggested something lighter to ease into the day. Although it sounds counterintuitive, after two lighter drams, Kate then pointed us toward a lightly peated whisky followed by a blend.

Glen Moray 11 year (2008) Oloroso Hogshead 54.6% Watt Whisky – May 2024 Release. 318 Bottles

  • Nose – Loads of white fruits, fresh and inviting
  • Palate – Candy sweet yet with an interesting depth too, a nice lip-smacking dram of tropical fruits
  • Finish – Lovely and soft

Glen Moray is known to be an easygoing, affordable dram—light, smooth, and fruity. This was no exception—except as an independent bottle—not quite as affordable! The challenge is that my “benchmark” for Glen Moray has all been from independent bottlers.

It was a rather pleasant place to begin our Watt exploration. Yes, there is sherry from its 14-month finish in an Oloroso Sherry cask, however, it is more like the icing on a cake rather than deeply infusing the full cake.

And how do the Watt’s describe it? Sherry, milk chocolate, orange sherbet and pineapple sweets.

Would I agree based on my scant sniff & swish notes? Yes!


Invergordon 26 year (1997) Hogshead 52.3% Watt Whisky – May 2024 Release. 258 Bottles.

We then moved on to a grain… suitably aged for 26 years. This was my 3rd experience with Invergordon – the 1st was a 28-year-old with a mixed reaction, the 2nd a 44-year-old from TBWC – wow!

How did the Watt offering fare?

As it was a simple sniff and swish, there were limited impressions – clearly a grain, we struggled to get past the “spirit” to find other elements. On the palate, it was also very active with a touch of leather mixd in with some lightly nutty element.

Toffee apples, honeycomb, peaches & marzipan.

We didn’t find all the elements described by the Watt’s, however we also spent only a little time with it – just the way things can be a bit unfair in such a setting.

Glen Spey 14 year (2008) Hogshead 54.8% Watt Whisky – September 2024 release, 267 Bottles

  • Nose – A big burst of flavour! Sour, fruity, almost like beer or balsamic vinegar. Which sounds strange but was actually quite interesting…
  • Palate – Oily, more of that heavy balsamic – like a sweet reduction, sweet and sour… we described it as “khatta meetha” and reminded me a bit of those Chinese dried sour plums, even had some ginger too, then a curl of smoke…
  • Finish – The smoke took on a dry ash element then like a puff of smoke was gone

This was one unique dram – I completely understood why Kate insisted we try it – even though we were not yet ready for something with a bit of peat. Where did that come from? Whilst it was initially matured in a Hogshead, it was finished for 14 months in an ex-Islay cask.

What did the Watt’s have to say? Ginger, waxy, butterscotch then ashy.

Not a typical Glen Spey – something very different happened here and made for a remarkable experience.

Blended 18 year (2003) Hogshead 56.3% (Watt Whisky – November 2021 release) 345 Bottles

And for our close, we were offered a blend which was revealed as “Inver House” stock aka Balblair, Old Pulteney, Speyburn… Which basically meant it was up my alley!

    • Nose – Subtle, a creamy creme brulee,
    • Palate – No push-over on the palate, substance with a marvelous mouthfeel – think a rich mild chocolate or choco cereal, roasted nuts, caramel with sweet spices
    • Finish – Long, strong, ginger candy sweet

Yum! We both quite liked this one! After the unique Glen Spey, this blend held its own and was like the perfect desert after a satisfying savoury meal.

How did the Watt’s describe it? Toasted almonds honey, cloves, dried fruits and ginger.

Yes, I would agree! And there you have it – four distinctly different drams from Watt Whiskies – well worth stopping by to explore!

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2024 London Whisky Show with Sweden’s Agitator

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Years ago with great enthusiasm, some early “pre-whisky” expressions from the founders of Agitator were shared with a friend. He brought them across borders from Sweden to UK to India to Germany for a special teaser into what was brewing at this new distillery.

Fast forward, and a Whisky Lady scored a trio of Agitator‘s to bring back for a special tasting in Mumbai. Cementing an overall positive impression of what’s going on!

So when my friend and I walked past the Whisky Exchange stand at London’s Whisky Show – featuring a pair of Agitators – we simply had to stop! Both for a photo op and tasting! 

The Agitator Single Malt 43% was for me a repeat so I skipped (too many drams to try at such events!). However, I simply had to check out their Agitator Single Chestnut 43%.

For those less familiar, the rules in Europe are considerably more relaxed than Scotland. Hence several distilleries in Germany and other countries rely on the judicious use of Chestnut casks for maturing whiskies. As the folks at Agitator explained:

Chestnut casks are secretly known to be amazing for aging whisky, yet they are forbidden in some places. At Agitator, we prioritize science over tradition, and our passion lies in experimenting with a diverse range of wood types, not just limiting ourselves to oak. Try our chestnut cask-aged whisky and tell us if great whisky shouldn’t come before old-fashioned rules.

What did we think?

Whilst we had a mere sniff and swish, we found a lovely fresh pine on the nose, chased by dried fruits and berries. On the palate, there was a hint of something heavier mixed with honey – perhaps some peat? And closed with sweet smoke. Really rather enjoyable.

And just to be a good friend, we had to capture a toast to the folks who made the commitment to bring Agitator into the world!

Whilst still an industry “newbie”, here are our previous brushes with Agitator whiskies:

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