Category Archives: Whisky Type

2025 Whisky Show – Arbikie’s Field to Bottle Rye

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Our 2025 London Whisky Show tastings were beginning to pick up pace! From a ‘breakfast dram’ to our Lochside Dream Dram, Elixir’s Single Malts of Scotland offerings to a remarkable flight with Glen Grant’s core expressions – including the more mature drams, then a short pit stop in our home country India with Amrut… it was time to delve into something new!

There has been talk for some time of Rye’s revival. Certainly, Canada and the US remain dominant players. New craft distilleries are popping up all over – particularly in the US and Europe. More recently, we’ve enjoyed meeting the Finnish gents behind Kyrö Malt Rye, Denmark’s Stauning Rye, Germany’s Stork Club Rye…

In the midst of all of this, is there also a “Rye-naissance” in Scotland? Technically, a “Scottish Rye” doesn’t exist as a separate category and falls under “Grain” whisky. A pioneer in bringing a focus specifically on Rye is Arbikie.

Now, I must admit, before we stopped by their stand, we knew very little about this new Highland distillery – Arbikie.

Now, I must admit, before we stopped by their stand, we knew very little about this new Highland distillery – Arbikie. Their philosophy is straight-foward yet challenging with a Field to Bottle approach:

Today, our distillery sits a stones throw from our fields with an incredible Distillery Experience overlooking them.

We’ve always farmed with absolute respect for the land. The addition of a distillery has not changed our commitment to minimising any environmental impact. Provenance and traceability at Arbikie doesn’t stop with just our crops and water. We use juniper in our spirits – so we grow our own juniper. We use honey – produced by the bees on our farm. We use solar power, and our distilling from start to finish uses negligible miles for its production. The primary waste product from distilling is recycled wherever possible as feed for cattle.

We explored most of the Ryes on offer, skipping over the Chilli Vodka and Artists Edition… Whilst not confirmed, these are all likely 2025 editions.

The lovely lass at the booth led us through the expressions – beginning with their starting point – The Original.

Arbikie The Original Highland Rye 1794 48%

What did we find?

  • Aroma – Lots of cereals, black tea, some tight berries, a bit feinty, quite unique
  • Palate – Rather nice, peppery, more of the cereals – lightly roasted this time – joined by fruits, like apple in a crumble
  • Finish – Follows through, whilst not very long, it worked well

And that chocolate that they had to accompany the Rye’s? Perfection! It paired very well and brought out a hint of marmalade in the Rye too.

Here’s what they have to say:

We combine our unique use of rye with new charred American oak, and leave this lively oak to do its magic. The result is a highly original whisky that fires the imagination and the senses with exciting flavours and aromas. The new charred American oak barrel complements the flavours of the rye, wheat and malted barley grains-imparting rich colour and deep flavour.

What more do we know? From the bottle, they shared that they use a Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%) from their own fields.

Next up, we shifted into their sherry expression – more specifically with a PX cask.

Arbikie The PX Highland Rye 1794 48%

What did we think?

  • Aroma – Remember those cereals with The Original that had a hint of marmalade hiding? Well, it was quite pronounced with the PX, joined by some sweet spices like cloves, dark honey, or perhaps maple syrup?
  • Palate – Warm fruity and really rather nice
  • Finish – Not much but nice

Here’s what the Arbikie folks shared about their PX Rye:

As with THE ORIGINAL, we combine our unique use of rye with new charred American oak, and leave this lively oak to do its magic. With THE PX we don’t stop there. The spirit is then matched with PEDRO XIMÉNEZ casks, a traditional Andalusian Sherry Wine, adding an exciting flavour dimension to our characterful and rich Original 1794.

What more do we know? It has the same grain/malt break-up as The Original with Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%). Basically, it was The Original with a 6 month PX finish!

We were enjoying our experience so far, but what about their Peated expression? Whilst a bit early in the day for peat, our guide explained that they used an ex-Laphroig cask rather than peated barley for a lighter approach.

Arbikie The Peated Highland Rye 1794 48%

What was our experience?

  • Nose – How is this possible? There is EVEN MORE marmalade here! Think a heavy had with orange rind joining the cereals and some salted caramel
  • Palate – Softer than expected, a subtle peat, cereals remain with spice
  • Finish – Carries through with a puff of smoke

Exactly like The PX, they use The Original as their base for The Peated expression:

The journey of The PEATED Rye begins in our fields. We sow the crops from our land and this blend begins with Winter Rye (60%), Spring Malted Barley (25%), and Winter Wheat (15%)…

The spirit is then matched with casks previously used to mature PEATED ISLAY whisky, adding an exciting flavour dimension to our characterful and rich Original 1794.

I’ve come to really appreciate the influence of an ex-peaty cask over peated barley. And, again, – the dark chocolate is a great combination with the Rye!

We closed our flight with their Distiller’s Edition No 1.

Arbikie Distillers Edition  No 1, 5 year Cask Strength #53, 73, 76, 77 59.7%

What did we find?

  • Nose – Subtle, that consistent cereal quality, is there also a hint of peat too? And that lovely marmalade, roasted caramelised pineapples and oranges, sweet spices
  • Palate – Sweet, spice, think black tea with cardamon, cloves, and black pepper with loads of milk and sugar, joined by a hint of peat
  • Finish – To be honest, I didn’t make a note!

Here’s what they have to say:

This series adds a unique element to our 1794 Highland Rye Single Grain Scotch Whisky. It will feature limited releases of inspiring and deeply flavoured editions of our rye whisky, chosen by our expert distillers. Each edition will possess its own nuanced flavour and character.

This first edition of our Distillers Cask Strength Series features a hand-picked combination of four 5-year-old casks, chosen to accentuate the complexity and depth of our estate grown rye coupled with the influence of the selected casks.

This original meld creates aromas of chai tea, baked oranges, crème brûlée and smoke.
On the palate are complex layers of chai tea, caramelised pears, baked oranges and smoke. A truly unique experience not to be missed – with only 966 bottles created.

What more do we know? The 4 casks were also a combination of ingredients too: Magnifico Scottish Rye, Zulu Scottish Wheat, and Concerto Scottish Malted Barley.

Overall, these four expressions were a rather good introduction. And whilst I’m still not a major Rye fan, it is nice to see a single farm estate pull together quite credible results with everything local!

Curious about other Rye tasting experiences? Here are a few notable ones over the years:

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Chorlton’s Balblair 16 year (2025) 55.8%

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The Bombay Malt & Cigar club began over a Balblair 38 year from 1966… and continues to have a soft spot for special drams from this Highland distillery. When my most recent purchase from Chorlton arrived in Mumbai in time for my October 2025 hosting, I simply had to include it in my session!

Balblair 16 year (Spring 2025) hogshead 55.8% 271 bottles

  • Nose – Honeysuckle, peaches, bananas, sweet pastry, a “French Fancy” in a glass, joyful and bright, a hint of mineral, then moves more into berries and herbs
  • Palate – Starts off a bit prickly, quite active, and calls out for some water
  • Water – Do please add, it then became a marvelous mess of Madeira cake, marmalade, joined by minerals in a lovely way – delicious!
  • Finish – Dry, very wood forward

This too was another beautiful Balblair. It was “dessert in a glass”! Bright, fruity, classic, more than able to hold its own.

Here’s what David shared on his website about this Balblari:

I’m delighted to present the first Chorlton bottling from one of my favourite distilleries! Reliably the fruitiest Highlander this side of Hector McDram.

The nose is enticing and a little idiosyncratic, with honey, dessert wines, rose petals, blackcurrant branches and fruit cordials. The texture on the palate is remarkable – chewy and dense, while somehow also light and lively. Taste-wise I find cherries, Gewürztraminer, oranges and limes, and a blackberry pie with cinnamon and brown sugar. A drop of water has green apple sweets and citrus popping out.

This is a wonderfully fruity, floral and complex whisky. What a spirit!

I bought this whisky online in the UK directly from David in April 2025 for £95 + 8 shipping (Eur 120). Which puts this into a pricier category for me, except for special treats. 

Curious about other Balblair experiences? Read on…

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2025 Whisky Show – Glen Grant Flight Part 2

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At London’s 2025 Whisky Show, I was reminded of the importance of refreshing our whisky tasting range – including stalwarts. Til date, I’ve mostly shared tasting notes on rare and elusive Glen Grant expressions. If it is a 12-year-old expression, then it must be from the 1970s! If it’s a young 5-year-old, well then, it was bottled 50 years ago! Or perhaps it was matured for a “mere” 60 years or 64 years before being bottled?!? Let’s be honest, these were all incredible once-in-a-lifetime experiences! Ones that I would never be able to repeat.

So, what about us normal folks who don’t mind the occasional indulgence that is still somewhat accessible? Enter the special yet still available mature Glen Grant expressions with their current core collection:

  • Glen Grant 21 year (2024) 46% (2025 Whisky Show – GBP 252)
  • Glen Grant 25 year 46% (2025 Whisky Show – GBP 699 aka 1 Dream Dram Token)
  • Glen Grant 30 year 55% (2025 Whisky Show – GBP 1250 aka 3 Dream Dram Tokens)

Glen Grant 21 year (2024) 46%

With 20% Oloroso, this was bound to have a sherry touch, yet more restrained. What did we think?

  • Nose – Bright, nuanced, complex yet incredibly well-balanced between the warm, juicy fruits (think peach or nectarine), gentle baking spices (cinnamon, ginger, allspice), and caramel
  • Palate – Delicate, elegant, and well-rounded. The fruit shifted from sunny orchards to humid tropics.
  • Finish – Soft, toffee sweet, lovely!

It was like the first sunlight – the rays gently warm, the light gradually increasing… A delight to the nose and palate.

What do they have to say?

The exquisite palate of 21-Year-Old whisky presents a soft, welcoming mouthfeel, with an explosion of rich tropical fruits and creamy butter notes, followed by a long, luxurious finish of caramelised crème brûlée.

Would we agree? Yes indeed!

Glen Grant 25 year 46%

Increasing the sherry quotient to around 40% had a clear influence on this expression.

  • Nose – Loads of dark fruits, dusky, dusty, then brightens into candied sweet
  • Palate – A wonderfully full mouthfeel, roll it around, savouring the soft fruits, some melted chocolate, delicious!
  • Finish – Simply stunning

As for Grant & Sons, they share the following about this expression:

The Glen Grant 25-Year-Old promises discovery and delight. With velvety smoothness and definitive notes dried stone fruit and toffee. Sweet aromas open up to rich dark chocolate flavours and a lingering warm spice and soft smoke finish.

We would certainly agree.

Glen Grant 30 year 55%

Whilst this isn’t yet widely available, a teaser was available at London’s Whisky Show.

  • Nose – Subtle at first, with soft fruits, gradually opening in the glass. It was a “comfort” dram, we were enveloped in a warm blanket of welcome aromas – fruity, sweet, and more!
  • Palate – Soft, with a hint of mineral, like the shavings of a graphite pencil, then the fruits came forward, followed by gentle sweet spices, a deeper undertone
  • Finish – Simply beautiful. An incredibly long finish

Here is what Glen Grant has to say about this upcoming expression:

A rare and exquisite 30-Year-Old whisky. It reveals a rich and complex bouquet that, after its rich and distinctive finish, will leave you longing for more. Uniting The Glen Grant’s delicate, fruity character with a deeper, darker profile.

Like previous older Glen Grant expressions, this was the gift they kept on giving. Long after our glass was empty, we could revisit simply by sniffing the glass. As we knew this would be a hard act to follow, it was clearly time to take a wee lunch break before heading back into the fray!

Curious to know more? Check out the Glen Grant Whisky Flight – Part 1

As for other older expressions? I’ve been so fortunate to try a few rare and mature drams:

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Dream Dram – Lochside 46 year from 1964

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A highlight of London’s Whisky Show is access to 1000+ whiskies – including rare and old! For our first Dream Dram of 2025, we decided to splurge and go for something both! Lochside shut many years ago, making its liquid increasingly rare. And at 46 years of age, this dram indeed qualified as something mature.

I’m often asked… “Which is your favourite distillery?” Of course, that’s patently unfair as it depends on the mood, maturation, and so much more. However, whilst I’ve only had a few experiences with Lochside, it shot way up to the top and has remained there ever since.

This bottle was incredibly unique – a single blend – where both grain and malt were produced at Lochside. Even more unusual, the grain and malt were not put together later in life. Instead, from 1964 they co-mingled in the same cask, maturing for 46 years, leading to an outrun of only 139 bottles.

We found this bottle at The Whisky Exchange’s Old & Rare booth for three Dream Dram tokens, which puts it in the GBP 2,000 – 2,999 range per bottle.

Lochside Single Blend 46 year (1964) Cask 8790 42.1% (The Whisky Exchange) 

  • Nose – Sweet, green leaves, fresh, aloe, soft and nuanced, faintly floral, candy floss, growing fruitier as it opened, joined by caramel, and then behind came a creamy nutty nougat. As it further evolved, the aromas shifted into strawberries and cream, topping a fluffy angel food cake
  • Palate – Prickly initially, then the strawberries came out… the next sip was warm, gentle, and utterly lovely
  • Finish – Incredibly long, simply stunning

I fully admit to being biased; however, this will be another treasured Lochside moment!

This yet again reinforces my pre-disposition towards anything from this closed distillery – including when the malt is combined with the grain!

If you are curious about my other brushes with Lochside check out the following posts:

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Whisky Ladies September 2025 – Slyrs Amontillado 46%

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For the last 5+ years, Bavaria has been my home! I can vouch for it being about much more than beer steins and lederhosen! There are a few interesting whisky distilleries and this one – Slyrs – is tucked away on the shores of Lake Schliersee. Founded in 1999 by Florian Stetter, this alpine distillery keeps experimenting — from classic American oak to wine, rum, and fortified-wine finishes. With 25 years of experience, there have been hits, misses, and some that lie in between!

One of its newer and more intriguing creations – SLYRS Amontillado Cask Finish – kicked off our Whisky Ladies September 2025 evening. Amontillado is a dry sherry, darker than Fino but lighter than Oloroso, and is known to be gentler, with a nutty style… we were intrigued how it would work with the often bold Slyrs approach!

What did we think?

Slyrs Amontillado Cask 46%

  • Nose – It greeted us with rum raisin, stewed boozy plums, cherries, a heavy mulled wine, with generous sweet spices of cloves, allspice, and cinnamon. From Amarula liqueur to overripe apples, there were loads of fruit! Over time, it also revealed a rich dark chocolate, slightly bitter coffee, and then as it opened, caramelised pecans or roasted almonds with a dusting of salt, converging into a fresh out of the oven pecan pie! Beneath all of this, however, was something faintly musty, a touch of mildew…
  • Palate – Lots of sweet and spice, like chewing Big Red cinnamon gum! Hearty, with the full range of black, white, and green peppercorns, joining green and red chillies. Yet it wasn’t too spicy either! Instead, there was a hint of orange zest, more dried fruits, bread, and a salty tang too – think of a vegetarian bacon jam.
  • Finish – It was dry, a bit bitter, with lots of red wine tannins, almost a balsamic vinegar quality

The aromas were complex, think Rumtopf — that wonderfully boozy German tradition of layering seasonal fruits with sugar and dark rum to create a lush, jammy preserve. This SLYRS captures that same spirit: rich, stewed fruit sweetness laced with warming spice and just enough alcohol kick to keep things lively.

For all of us, the nose was the most interesting part. By contrast, the palate was fairly straightforward, with nothing really standing out. And the finish? It had mixed reviews.

Think of this like a Bavarian alpine hike ending at a Spanish tapas bar! Overall, it received a positive reaction from the Whisky Ladies. A far cry from our inaugural experience with Slyrs 51 nearly 10 years ago! In short – it was a great winter dram, with a slightly indulgent, old-world vibe, like something your grandmother would pull from the pantry at Christmas.

However, don’t leave it in your glass too long! That mildew element we found towards the end? Let’s just say it became more pronounced, going from inviting to frankly a bit funky!

Curious what the folks at Slyrs have to say?

  • Colour: Golden yellow sparkling
  • Aroma: Fruity with apple, green hazelnuts, and a hint of vanilla.
  • Taste: Strong, spicy, fiery.
  • Finish: Slightly salty finish with a long finish.

As of September 2025, it was still available – a 375 ml bottle goes for around Eur 45.50.

We then moved on to:

  • Baltech Wismaria 43%
  • Miyagikyo Grande 48%

For a few ladies, this was the “hit” of the evening! Personally, I quite enjoyed being happily surprised and look forward to my next Slyrs experience – with a Marsala expression waiting in my whisky cabinet!

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Gordon and MacPhail’s Auchroisk 10 year 43%

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I had a plan. It was a good plan. A deliberately selected quartet of Gordon & MacPhail Discovery series was bought for a future session. And then plans changed.

With the move from Germany back to India, I needed to radically reduce my carefully constructed whisky collection. It was a tough choice which to let go…. I knew this Auchriosk was great value for money, so more likely to find a friendly buyer… With a sigh, it joined the list of closed bottles available for new homes.

I was exceedingly fortunate that the new owner is a friend who generously opened it for us! I had a feeling this would be a classic quality dram. The reality? Read on!

Auchroisk 10 year Bourbon Cask 43% (Gordon & MacPhail Discovery) GBP 57

  • Colour – Pale straw
  • Nose – Happy times! Honey, vanilla, crisp Granny Smith green apples, faintly floral… As it opened up, it became creamier, even more floral – delightful!
  • Palate – Gentle, refined, balanced, malty with sweet mashed bananas, a hint of black pepper, and oak to give substance
  • Finish – Long, lovely, and elegant….
  • Water – Even fruitier and floral – like frollicking in a meadow!

This was a classic summer dram. A perfect example of quality ex-bourbon cask maturation. Whilst not complex, it had a lovely fruity floral quality, joined by creamy vanilla pudding. We absolutely loved it! And settled in to simply enjoy. It was just perfect for our Nürnberg August evening.

Here is what the folks over at Gordon & Macphail have to say;

  • Colour: Lightest Yellow
  • Aroma: Vanilla is followed by apple and poached pear, toasted almonds give way to pineapple and hints of lemon blossom.
  • Taste:  Sweet and creamy honey combines with ripe banana and zesty orange. Apricot comes to the fore, balanced by cracked black pepper.
  • Finish:  Medium-bodied finish with lingering tropical fruit and oak.

What a treat! I’m so lucky that I didn’t miss sampling this Auchriosk!

If you are curious about other Auchroisk tasting experiences… read on:

As for the quartet from Gordon & Macphail Discovery series? I had originally planned the following:

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Glenglassaugh Octaves Classic 44%

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Our Nurnberg Whisky Explorers’ April evening was a mix of offerings. We began our explorations with a curiosity – a Glenglassaugh Octaves Classic. We then moved on to a trio of cask strength single cask expressions from Taiwan – specifically the Kavalan Solist Trio of Sherry, Vinho Barrique, and Port. We closed our tasting with The Six Isles Scottish blend, comparing their standard expression with their special Port edition.

So… why was the Glenglassaugh a curiosity? I’ve shared below my mixed experience with this distillery. From a stellar example of the original spirit from 1965 with a remarkable 40 year to a lasting impression of the early expressions from the new distillery, that they were brought out just a little too, well, early! 

A fellow whisky explorer in Nurnberg also had similar mixed experiences. Which is exactly why he purchased this special edition Octaves Classic, to see what Rachel Barrie could do with smaller batches with higher spirit / wood contact possible with Octaves.

The result? Read on…

Glenglassaugh Octaves Classic Batch 2, 44%

  • Nose – A distinctive metallic edge, followed by some exotic fruits, then chocolate and vanilla. Some sulfur too.
  • Palate – Harsh at first, tingling and prickly, peppery, quite wood forward, then as it settled, it revealed fruits – mostly tropical – becoming a bit sweeter and smoother the more time it spent in the glass
  • Finish – A bit bitter initially like coffee, then warmed up

Let’s just say that we weren’t exactly won over!

What more do we know? Not much. Whilst this expression is no longer on the official Glenglassaugh Distillery site, it was a combination of Bourbon, Pedro Ximénez, and Amontillado Sherry Cask Octaves.

Whilst I’m happy to have a chance to revisit this revived distillery a decade after my initial experience, it still isn’t a priority for future explorations.

What about other Glenglassaugh experiences? Read on…

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Introducing 10th Street American Single Malts

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These days, a Canadian enjoying an American whisky is considered highly unpatriotic! However, back in 2024 when this trio came to me, we were still cordial neighbours. Setting politics aside, it has been some time since I was intrigued by whisky from “south of the border,” like 10th Street….

10th Street is the brainchild of a IIT grads from India who built successful careers in San Jose, California. Over the years, they discovered a mutual love whisky and, like all good Silicon Valley stories, started tinkering with making their own spirits until the experiments evolved from curiosity into a business!

I brought the 10th Street Triple Cask to a January 2025 evening with the Whisky Ladies and Bombay Malt & Cigar gentlemen. I then took a sample to Nürnberg to try alongside two minis.

10th Street Triple Cask “Dragon” STR Single Malt (2024) Barrel No 476 55.6%

  • Colour – Deep ruby red, almost like coffee
  • Nose – Jackfruit, perhaps even a hint of citrus to start? Another thought dragon fruit. Bottom line, there was fruit but not your typical orchard or tropical fruits. Grainy, jeera powder, more like rye than whisky at first, then opens to sweet bananas, walnuts, rum cake, loads of ginger… over time the bananas became overripe. It then shifted into a caramel custard… and finally a lovely floral aroma emerged – apple blossoms on a warm sunny day…
  • Palate – I’m awake now! Powdered garam masala, cinnamon, and black pepper. Lots of body, syrupy chocolate-filled liqueur – Williams pear? Oily with a great mouthful. The spice was joined by something almost like chewing on coffee beans.
  • Finish – When first opened, we experienced a big flavourful finish with great staying power… however, in the sample tried months later the finish was much shorter
  • Revisit – We set this aside and returned to candy floss on the nose with fruits and nuts on the palate. Yum!

One person remarked that the aromas reminded him of a beef brisket! Another thought the finish was like breathing “thick air”. We particularly enjoyed how the nose evolved and the contrast of sweet aromas with a substantial body.

Here’s what the folks at 10th Street have to say:

We were not surprised that our Triple Cask was crowned the best whisky at Whiskies of the World, beating several renowned whiskies. You can learn more about the competition here. First released in the 2024, the year of the Dragon, our pot still distilled, non-chill filtered single malt has spent time in three different casks. After aging in STR casks, it was finished in Wine Casks followed by Port Casks. The result is a delicious whisky with complex layers and a lingering finish. Enjoy the Dragon.

Tasting Notes: The nose is rich and aromatic, with prominent notes of dried fruit, caramel, and toasted oak. Subtle hints of spice, dark chocolate, and a touch of citrus add depth to the aroma.

This whisky is full-bodied and intense on the palate, delivering bold flavors of toffee, dark chocolate, and roasted nuts. The influence of the triple cask aging adds layers of spice, charred wood, and a slight smokiness, balanced by sweeter notes of vanilla and honey.

What fun! This was certainly an interesting start. A few months later in Nürnberg, I sat down to revisit the Triple Cask “Dragon” together with the Port Peated and STR. Here is what my tasting companion and I found…

10th Street STR Single Malt 56.2% 

  • Nose – Cloves, semi-dried dates, baklava, raisins, red licorice, cranberries, aamchor, a hint of herbs like a mix of fresh mint and basil
  • Palate – Nice and spicy, a bit sour like sour cherry or plum – it reminded me of li hing mui, some oak, as it continued to open, it became sweeter and sweeter, revealing a Linden flower honey
  • Finish – Like on the palate, it sweetened the more as it lingered, then shifted into something a bit sour and herbal

I couldn’t help myself – though I was tasting in Germany, I kept having associations with distinctly Indian elements – from raw mango powder (aamchor) to a bit sour (khatta) and also Chinese with li hing mui. Fascinating!

10th Street Port Cask Peated Single Malt 58.2%

  • Nose – A sea salty maritime peat, balsamic, kalamata black olive brine – think of a delightfully dirty martini! Over time, the balsamic element disappeared to be replaced by smoked meats, and then finally, a hint of port emerged
  • Palate – Surprisingly soft, a lovely cinnamon peat, dry yet balanced, a gentle sweet peat
  • Finish – Here we have a finish where the peat lingers

There are so many different kinds of peat. This one clearly fell into the more ‘maritime’ category. And like all the 10th Street expressions, we found it sweetened over time.

Whilst the STR and Port Peated expressions were interesting, we returned to the “Dragon” Triple Cask – enjoying both the complexity of its aromas and leisurely sipping.

You can tell this is a passion project combined with engineering precision. No shortcuts. Deliberately narrow cuts. Experimentation? Sure! The technical geek side mingles with artistry. Focusing purely on the domestic US market – that too only a few states – it will be interesting to see how 10th Street continues to evolve in the coming years. In the interim – bravo for a solid start!!

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Scottish Regions – Whisky Broker’s Highland Park 57.9%

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It took being back in Bombay on a break to catch up, sharing tasting notes about the “bonus” dram from our January Scottish Regions explorations. Whilst I had anchored the evening with the standard “four” aka Campbeltown, Highland, Islay and Speyside, we were joined by a gent who had a perfect addition from the unofficial 5th whisky region – Island!

Island – Highland Park 14 Year (23 Oct 2003 / 1 Nov 2017) Hogshead No 739 57.9% (Whisky Broker). Bottle 54 of 237. ~GBP 60

  • Nose – Wet leaves and sea spray, there was no doubt this was a maritime style dram with a hint of peat. We found it quite vegetal – reminiscent of a rural setting with cow dung patties baking in the sun. There was also wet stone, mineral… and yet as it continued to open, new elements came to play. We then found heather, lavender, a potpourri with oregano, rosemary… It then shifted further into chargrilled lemon rind. What remarkably interesting and evolving aromas!
  • Palate – After some time, we went in…. A LOT is happening here! It is delicious, sweet, balanced peat, tannins, tobacco, even a minty leafy herbal quality.
  • Finish – Carries on in the same vein, with the tobacco joined by herbal influences.

What a dram! It was so good to be reminded why Highland Park was once such a favourite. And if this is any indication of what Whisky Broker bottles, I should keep an eye out for more!

What else did we try?

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Whisky Lady – January to March 2025

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Rewind the clock a few months to when we rang in the new year on our farm in India. It was an opportunity to escape Mumbai’s hustle and bustle, the pollution and population, to relax and reflect, thinking back on different experiences and explorations.

Whisky-wise however, all the adventures were urban! In Mumbai, we brought together the Whisky Ladies and Bombay Malt & Cigar gents in January, after a few years of hiatus. It was such fun to gather, consider, and enjoy. We selected a trio of easy-drinking Welsh Penderyn’s followed by a new American entrant – 10th Street STR Dragon. Whilst we didn’t specifically intend it to be an exploration of Port, it turned out to be a clear theme.

We decided then and there to revive our annual combined session, and I offered to supply the Whisky Ladies side in 2026 with a quartet of gorgeous Chorltons. I mean, who could resist? (PS I still need to confirm which will make the final cut!)

It was also my turn to host the Bombay Malt & Cigar gents’ whiskies, for which I decided to go for a Scottish whisky regions theme :

Also, before leaving India in January, I cleaned and re-organised my whisky cabinet, putting together tasting set options for future evenings.

Back in Germany, we revived the Nurnberg International Whisky Tasting group with a late January 2025 session. It was a nice distraction from the cold, grey weather, exploring 3 blends and a special Finnish single malt! Dewar’s Japanese, Woven Homemade, Green Spot Bordeaux, Teerenpeli 10 year. 

Later in March, we joined a special charitable event of delicious Ethiopian feed and African whiskies, organised by the good folks at Hawelti. It was such an interesting variety of spirits, grains, and single malts – what a treat!

  • Projekt 3 Ethiopian Beer spirit
  • Project 4 Acacia barrel, rum finish
  • Boplas 5 year Single Grain 43.6%
  • Heimer 2021 grain 43%
  • Three Ships 12 year Single Malt 46.3%
  • Ondjaba triple grain 54.8% from Namibia
  • Bains 18 year Oloroso 50.5%
  • Projekt 01 10 year Strathmill 65.7%

I also took time to continue to catch up on tasting experiences from the 2024 London Whisky Show – largely from Day 2 – September 8, 2024. Here are a few stalls we visited:

  • Glenfarclas 15 year – a perfect calibration dram!
  • Whisky Auction – for our Dream Drams of Brora 1981 and Glen Grant 12 year from the 1970s
  • Decadent Drinks – Whisky Sponge, Solstice & Equinox, Notable Age Statements and more!
  • Ichiro’s Malt blends – a nice wander through their collection
  • Ardnahoe – Welcome to Hunter Laing’s Islay Distillery
  • Hunter Laing – First Editions and Old Malt Casks from Auchroisk, Ardmore, Craigellachie to a Glen Grant 25!
  • Mainstage with festival picks
  • Introducing a new English distillery with Wire Works 
  • Woven Blends – What a fabulous experience with a special blend made just for my tasting companion and I!
  • Cardrona – A couple whiskies and the most wonderful Vodka – The Reid!

Plus a couple of stragglers from Day 1 that were published in 2025:

It was well worth the trip to London! And we have already bought our tickets for 2025!

As for what next? Let’s see what unfolds…

Curious to know more? Check out a few more summaries:

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