Two Port Charlotte Valinch (Cask Exploration) Whisky Reviews!

What's a Port Charlotte Valinch, you might ask? They're hand-filled Port Charlottes, filled straight from the cask in Bruichladdich's shop at the distillery! Aside from the inevitable online auctions and private secondary market, the only way to get your hands on one of these whiskies is to get yourself to the distillery shop on Islay. Having done so myself, believe me when I say it's definitely worth the trip!

All but one of the island's distilleries (I'm looking at you, Ardbeg!) offer either a distillery exclusive or hand-filled bottling (plus Feis Ile bottlings if your timing - and luck - are spot on), with even giant Caol Ila now offering hand-filled 200ml bottles for purchase in their shop, in addition to their distillery exclusive bottling that was released in 2017. Laphroaig offer hand-filled 250ml bottles as part of their two top-tier distillery tours, the "Distiller's Wares Tour" and the "Water to Whisky Experience", where you taste three whiskies straight from the cask in their warehouse, and then choose your favourite to bottle and take home. Lagavulin have a distillery exclusive bottling and often exclusive Feis Ile or Jazz Festival bottlings, and Bunnahabhain usually offer both hand-filled and distillery exclusive bottlings, often taken from unusual cask types. Kilchoman usually have a high-level distillery shop exclusive single cask bottling, while Bowmore offers distillery exclusive hand-filled bottles, again if your timing is right, although you don't actually bottle those yourself. And I should add that most of these exclusive bottlings are quite reasonably priced.

But there aren't many that can match Bruichladdich's Valinch offerings, where there are usually two casks to choose from, an un-peated Bruichladdich and a heavily-peated Port Charlotte (40 ppm). Or you could also get both, of course! A valinch by the way is a long tube-shaped siphon used to draw liquid from casks through the bung hole. These single cask bottlings are sold in 500ml bottles, usually for around 70-75 pounds, and are filled straight from the tapped casks in the distillery shop. There's no need to do a distillery tour to purchase, although I do recommend both that and the fantastic warehouse experience if you're making the journey. Adding to the allure is the fact that these Valinch casks are often unusual, most commonly being a wide variety of red wine casks (in typical Bruichladdich style), but also dessert wine, white wine, virgin oak, and of course sherry and bourbon casks have been released. The Bruichladdich releases are titled 'The Laddie Valinch', and are often named for distillery staff members, while the Port Charlotte releases are titled "Cask Exploration", and often have a Gaelic name. Obviously these whiskies are always bottled at cask strength, and are never chill filtered or artificially coloured, and the quality level is usually very high.

The two that I'm looking at today are Port Charlotte Cask Exploration 07, which was released in mid-2016, and Port Charlotte Cask Exploration 12, which was released in early 2017. Cask Exploration 07 is a 9-year old Port Charlotte that was fully-matured in a Rivesaltes red wine cask, cask number 1653, which yielded 393 bottles at a huge ABV of 64.7%. Rivesaltes is a style of sweet fortified wine, usually red, produced in the south-west of France, and it's often left outdoors in glass containers to stabilise before being filled into casks. Cask Exploration 12 is a 9-year old Port Charlotte that was fully-matured in a Barolo wine cask, cask number 1739, which yielded 436 bottles at 59.9% ABV. Barolo is a red wine from northern Italy, made from Nebbiolo grapes, and is often quite heavy and tannic wine. Port Charlotte often gets overlooked by some whisky fans, with either the un-peated Bruichladdich or the super-heavily-peated Octomore getting most of the attention. But Port Charlotte is a little bit of a sleeper, nicely smoky & sweet, which should work well with these first-fill red wine casks! The samples I'm reviewing came from a fellow whisky nerd, who sourced both bottles from a popular UK auction site. Let's get to it...

Port Charlotte Cask Exploration 12, 9-years old, 59.9%. Islay, Scotland.
Distillery exclusive hand-filled. Distilled 9/2007, released 2017. Matured in a single first-fill Barolo Italian wine cask, cask number 1739, yielded 436 500ml bottles. Non-chill filtered, natural colour.

Colour: Gold.

Nose: Quite shy, even after breathing time & warming. Nicely dirty & funky though, with dried sour red & citrus fruits, some 'laddie lactic funk but in a more dirty & drier way than usual. A little floral & heather-y sweetness, and some dry earthy peat in the background.

Texture: Medium weight, quite dry and peppery, a little heat but not a huge amount for a 9-year old whisky at nearly 60% ABV.

Taste: More peat here, quite dry as well with that peppery spice. Still not a lot of peat though, more of a dry earthy-ness. Certainly not at the level of smoke that I've found in other cask strength Port Charlottes. Some thick stewed fruits and that dirty funky-ness in the background.

Finish: Medium length, a little hot and peppery again. A little cologne and stewed fruit, and it is tannic, but they're more wood tannins than wine tannins to my palate.

Score: 3 out of 5.

Notes: Not a big heat for me to be honest, the funky-ness and fruit are a nice touch but that dry peppery spice is too dominant and doesn't play nicely with others. I did add a little water after the tasting notes, just to see what happened, and as you'd expect it dialled down the pepper and dialled up the sweetness, bringing it more towards the lactic sweetness that Bruichladdich is famous for.

Port Charlotte Cask Exploration 07, 9-years old, 64.7%. Islay, Scotland.
Distillery exclusive hand-filled. Distilled 8/2006, released 2016. Matured in a single first-fill Rivesaltes French wine cask, cask number 1653, yielded 393 500ml bottles. Non-chill filtered, natural colour.

Colour: Full amber. Much darker.

Nose: Much richer & fuller. Loads of dark chocolate and shredded coconut, toasted oak and some lanolin (sheep's wool grease used in skin creams) which is very interesting! Some sweet & musty dessert wine, can't quite put my finger on it so I assume it's the Rivesaltes showing itself. There's a little peat smoke as well, but only a trace.

Texture: Rich & funky. medium weight, far less hot than the Barolo cask despite the added 5% ABV.

Taste: More chocolate! Fruit & nut semi-dark chocolate, and a little more of that lanolin and shredded coconut, and the toasted oak. Some dried fruit, and a touch of dry earthy peat.

Finish: Medium length. A little spice initially, then that sweet, syrupy & musty dessert wine, more lanolin, dried stone fruit and a flash of earthy peat.

Score: 4 out of 5.

Notes: Very nice! Totally different to the Barolo cask, as it should be of course, but it's much richer, and more mature in my humble opinion. Really enjoyable, and I'm loving that lanolin note that I don't remember finding before to this degree. It's a big whisky of course but it's not hot or aggressive with the alcohol being well hidden, and the flavours carry through very well. Great stuff.

Overall Notes: Two extremely different whiskies! Both a surprisingly light on the peat and smoke, in fact they're very different animals compared to the other cask strength Port Charlottes that I've tried at a similar age. But that's the beauty of single cask whiskies of course, no two are the same, as nature intended. There's no denying how special these drams are, being hand-filled single cask Port Charlottes that have come from that cosy haven of a shop / visitor's centre at the distillery, there's no more where they came from. And being matured in usual cask types just adds to that allure, which is often the case with these valinch bottlings from Bruichladdich.

Obviously the Barolo cask and I didn't quite hit it off, and the Rivesaltes cask absolutely smashed it despite the not-insignificant jump in strength. I suspect that given these two in a blind tasting I would've guessed the latter to be older than the former, which isn't the case, I'm assuming it was just a more active cask. Nonetheless, knowing where these whiskies came from takes me right back to that grey, rainy "dreich" day on the shore of Loch Indaal, when the rain started as I arrived and stopped as I departed, and I wouldn't trade that experience for anything. I can't wait to get back there again in a couple of month's time!

Cheers!

Signatory Vintage Mortlach 14 Year Old Whisky Review!

My first Mortlach review! I've tasted a couple of excellent independent bottlings from this mysterious distillery, but this is the first fully ex-bourbon cask matured example that I've taken a close look at. Should be interesting!

Mortlach Distillery has quite the cult following, mainly thanks to its weighty, meaty, sulphurous character, which is quite unusual for a Speyside distillery. Mortlach is located in Dufftown, a couple of minutes down the road from Glenfiddich & Balvenie, and was actually the first legal distillery in the town when it was officially founded in 1823. A century later Mortlach was purchased by the John Walker & Sons company, which was publicly listed in the same year, and would become part of Distillers Company Limited (DCL) two years later, which then became United Distillers, and is now part of Diageo. The name Mortlach (pronounced "mort-lack") stems from the village and abbey of the same name that preceded the current town of Dufftown, which was established in 1817. Interestingly, in the 1880s Mortlach's distillery manager was none other than William Grant, who in 1886 decided to leave his place of employ of over 20 years to found a little start-up distillery by the name of Glenfiddich...

Mortlach's main claim to fame is its unique distillation regimen. Since 1897 or so, the distillery has carried out 2.81-times distillation through its six stills, each of which is different to the next. So not double- or triple-distillation, but 2.81-times distillation, and it makes Springbank's 2.5-times distillation method seem simple in comparison! To help us along, wash still no. 3 and spirit still no. 3 work as a pair like they do in most other distilleries, where the low wines produced by the wash still are sent to the spirit still for their second distillation, and the foreshots & feints from that run are recycled back into the wash still for the next run. So we can discount those two stills for now, but I'm afraid it gets much more complicated from there! If you're not feeling it so far, I suggest you skip the next paragraph...

The short version (because it's actually even more complicated) is that the hearts (middle cuts) from wash stills no. 1 and no. 2 are combined and filled into spirit still no. 2. Then the foreshots and feints (heads and tails) from those two wash stills, no.1 and no. 2, are mixed with the combined foreshots and feints from spirit stills no. 2 and no. 3, and filled into spirit still no. 1, affectionately known as "wee witchie". But just to make things more difficult, that "wee witchie" still is actually run twice per spirit run, but no cuts are taken from the first go around, the whole distillation is fed back into the same still to be distilled again. So some of the final spirit has only been distilled twice, some more than three times, and some has been distilled four times, and someone more intelligent than myself has calculated the end result to be a 2.81-times-distilled spirit. That meaty, weighty character is also helped along by short fermentation times, downward-angled lyne arms on all stills (some more than others), and the use of worm tub condensers for less interaction with copper, which in turn removes less sulphur from the spirit. Phew!

Like many of Diageo's distilleries, the vast majority of Mortlach's three million litre annual production capacity goes into blends, and for quite some time the only way to taste Mortlach as a single malt was to source an independent bottling, most often from Gordon & MacPhail, who's 15- and 21-year old regular bottlings are both very tasty. Until a few years ago there had only been a handful of official bottlings of Mortlach, most notably the 16-year old Flora & Fauna bottling, but a range of new expressions debuted in 2014. That range was and still is controversial, largely because all expressions were only sold in 500ml bottles at steep prices, and the only expression bottled at a strength higher than 43.4% ABV (an odd choice to begin with, but a traditional strength for the distillery), named "Special Strength" was exclusive to travel retail (duty free) stores. What also didn't help is that the only age statements in the range were an 18-year old priced at $285 AUD, and a 25-year old priced at over $1,000 AUD. And they're only 500ml bottles, remember! But Diageo aren't silly, and they've recently discontinued that range and re-launched Mortlach for a second time, while addressing a few of those issues.

In comparison though, Gordon & MacPhail's 21-year old Mortlach sells for around $220, and the 15-year old can be found for around $130 AUD, both in full-sized bottles. Since independent bottlings were largely responsible for the distillery's reputation, in my opinion they're still the way to go to experience Mortlach as a  single malt. I've also tasted a couple of very good cask strength bottlings from Signatory Vintage, but the subject of today's review will be a little different to those, since it was bottled at 43% ABV. This is a 14-year old bottling that was distilled in 2002, matured in two ex-bourbon hogshead (250-litre) casks, and was bottled in late 2016 without added colouring, and apparently without chill filtration, although you won't find that stated anywhere on the packaging. The sample for this review came from the Australian importer & distributor for Signatory Vintage, The Whisky Company.

Signatory Vintage Mortlach 14-year old, 43%. Dufftown, Scotland.
Distilled 9/2002, matured in two ex-bourbon hogsheads (refill, I would say), casks 12598 & 12599, bottled 12/2016. Natural colour, unknown chill filtration.

Colour: Pale gold.

Nose: Loads of sweet, runny honey, sweetened lemon juice and a little dry oak. Vegetal sulphur - meaty, slightly waxy over-cooked steamed root vegetables. A little spicy & lightly floral cologne, and a few green apples around the edges.

Texture: Nice for 43% ABV. Medium weight, lightly meaty, and a slight touch of heat.

Taste: Quite a bit dryer here, with more spice and dry oak, and that lightly meaty vegetal sulphur, particularly the root vegetable note. The honey & lemon juice are still there, but they've been pushed into the background.

Finish: Short length. The sulphur note carries through, with a little black pepper added to the mix, and the lemon juice returns. Then a little dry spice, before the honey returns alongside some nutty oak and powdered aniseed.

Score: 2.5 out of 5.

Notes: That may not be a huge score, but it's still a passing grade remember, and this is still an enjoyable whisky. The nose is definitely the highlight, with that sweet runny honey and lemon juice working very well together, and the sulphur doesn't dominate. Also bear in mind that this isn't the nasty rotten egg, vulcanised rubber and burnt match-style of sulphur that can easily ruin a whisky, it's lighter and much more pleasant than that. It's also there by design, it's not an accident or an oversight, and it's what Mortlach is known for! It definitely adds weight and depth to the experience as well, and it sets this distillery aside from most of its Speyside neighbours.

That said, in my opinion the palate and finish on this whisky do let the whole show down. Being matured in refill ex-bourbon casks gives this dram a very different character to the big, meaty and savoury sherry cask-matured whiskies that Mortlach is renowned for, and I would say there's more of the actual spirit character on show here. But I must admit, given the choice between the two, I would go for the 15-year old Mortlach from Gordon & MacPhail, which is largely matured in refill sherry casks, as a good example of the distillery style, despite it being a little more expensive than this Signatory bottling. But it's always fun to try a different take on a distillery's style, and that's what you're getting here.

Cheers!

Springbank 1997 Batch 1 Whisky Review!

These older 'vintage' Springbank bottlings can be a little hard to keep track of, and there's not usually a great deal of relevant supporting information to be found on the subject. But they're Springbanks, so they're usually very tasty!

Springbank would have to be the most "old school" and traditional whisky distillery in Scotland. They're the only active malt distillery in Scotland that floor-malts 100% of their barley requirements on-site, they're still using a direct-fired wash still, and they mature and bottle 100% of their single malts on-site. But alongside that, the distillery produces three different brands of single malt under the same roof, the triple-distilled & un-peated Hazelburn, the 2.5-times distilled & lightly-peated namesake Springbank, and the double-distilled & heavily-peated Longrow. They are also utilising a huge variety of cask types to great effect, with a plethora of limited releases being matured, not finished, in unusual cask types such as ex-madeira, burgundy, tokaji, calvados, rum and a range of different sherry casks, among others. All of which could certainly be considered less "traditional" and "old school" in modern whisky circles, but we should (and most of us do) love them for it!   

The vintage releases from Campbeltown's finest seem to have been mostly released in the early 2000s, and were often simply labelled with the year of distillation, e.g. 1997 vintage. All were quite limited, and many were also private or exclusive bottlings, often from uncommon cask types, which is why auction prices vary massively. I've reviewed the 2001 vintage bottling before (here), and while it was an enjoyable whisky, it didn't quite live up to my expectations for an older bottling of cask strength Springbank. That one was an 8-year old that was bottled in 2009, and there were rumours that it was matured in smaller sized casks, but I couldn't find any solid or even opposing information on that. But what we have here is a little different, and thankfully there's a little more information this time!

The subject for tonight's review is a 10-year old Springbank, distilled in 1997 and fully matured in re-charred sherry butts (500-litre casks), with 11,000 bottles released in June 2007, at a cask strength of 55.2% ABV. And being a Springbank, naturally it's non-chill filtered and naturally coloured. Rather confusingly, and this might help explain why these vintage bottlings aren't being released much anymore, there were two different Springbank 1997 vintage bottlings, both matured in re-charred sherry casks. They were known as Batch 1 and Batch 2, but you won't find that anywhere on the bottles or the packaging, so it's very confusing. They do have different bottling / batch codes printed on the bottles though, and they were bottled at different strengths. The 1997 Batch 1 that I'm reviewing weighs in at 55.2%, while the 1997 Batch 2 was bottled at 54.9% ABV. This sort of thing is an issue for all distilleries bottling under vintages, particularly Glenrothes and Balblair, who also have to add batch numbers to their bottlings when the same problem arises (e.g. 1990 Second Release). Seeing as this Springbank was bottled over 10 years ago it's going to be a little hard to get hold of, but can still be found at auction and the occasional specialist store, obviously at inflated prices. Let's get to it!

Springbank 1997 Vintage, Batch 1, 55.2%. Campbeltown, Scotland.
10-year old, matured in re-charred ex-sherry casks, bottled June 2007 at cask strength. 11,000 bottles. Non-chill filtered, natural colour.

Colour: Deep gold.

Nose: Sweet, musty, fruity and malty. Tinned tropical fruit in syrup, rich white dessert wine. Dusty old oak and dank earthen-floored (dunnage) warehouses, but it's less "funky" than the regular 10 & 12-year old Springbanks. A little salty & oily brine, light drying spices, and a couple of black jelly beans.

Texture: Excellent. Medium-heavy weight, rich & oily. Drying, with a little heat, but no roughness.

Taste: Rich, fruity & spicy. Baked stone fruit here with a pinch of sea salt, dry, smoky & spicy oak with a little dried citrus - lemon & sweetened grapefruit. More of those dank old dunnage warehouses, black pepper & a few drops of that dessert wine, and that black jelly bean again.

Finish: Medium length, but only just. More black pepper & syrupy dessert wine initially, then a hefty handful of dry spices - cinnamon and aniseed, and more pepper. Quite drying actually, light tannins here too with a little touch of heat from the ABV. The fruit does return, but it stays on the edges while the spices dominate, which is a bit of a shame.

Score: 3.5 out of 5, but only just.

Notes: The nose is fantastic on this young Springbank, and the palate is great as well, but the finish was a bit of a let-down for me. It's too dominated by the spices, and they dry everything out and call it a night a little too early. The nose and initial palate do make up for it though. The sherry isn't particularly noticeable in this one, save for that grape/dessert wine note perhaps, but the spices have been amped up, and I can only put both of those points down to that re-charred European oak. Lovely sweet and fruity nose with a rich & spicy palate, with a pinch of Springbank's trademark "old school" brine & dirty dank-ness that us Campbeltown-lovers can't get enough of.

I'd love to do a side-by-side with this and a fresh / first-fill sherry cask Springbank of a similar age, or maybe one of the older all-sherry batches of the 12-year old Cask Strength like this one. They'd be very different of course, and I suspect the 12-year old would take the win, but it'd be a very educational - and enjoyable - way to spend an evening.

Cheers!

Three Kilchoman Single Cask Whisky Reviews!

I mentioned in this previous Kilchoman review that there are a huge number of bottlings that we don't see in Australia. Although that is certainly improving with the current importer at the helm. But there are a myriad of exclusive expressions out there, and thanks to the same Kilchoman-obsessed mate of mine that shared the sample for that review, here are three perfect examples!

Kilchoman do release quite a large range of single cask and private cask bottlings, often sold exclusively to particular retail stores or private groups all over the world, mostly in Europe. It's a great idea, and I assume it's a handy source of extra income for the young distillery. Some of the larger distilleries will do this on occasion, but at a much larger cost and generally not on such a small scale, whereas Kilchoman are helped by the fact that they have their own bottling line on-site. Obviously these single cask or small batch bottlings aren't easy to find if you're not in the UK or Europe, so there won't be much chance of finding them in Australia. I'm afraid most will just have to live vicariously through me for this one! That said, there have actually been two single cask Kilchomans bottled exclusively for Australia, organised by the official importer, Baranow's. The first of those was a very tasty PX sherry finish, and the other a sherry-finished 100% Islay bottling that I'm yet to taste.

Two of the three single cask bottlings that we're looking at today did come from a popular online auction site based in the UK, which of course caused Australian customs to have a field day and get some more funding for the government's weekend travel expenses. Not forgetting DHL of course, who make sure they always get their oversized piece of the pie. But that's just the price we have to pay to get these rarities, or even regular bottlings that were / are not imported here, on our shelves down under. The third bottling we're looking at came from an Australian online store who I assume parallel imported (bypassing the official importer) a few bottles from a European re-seller. That one was an absolute bargain, and was around the same price as we pay for the regular Cask Strength & Loch Gorm expressions in Australia. Needless to say, it sold out very quickly from that online store.

Our subjects for today's review are actually very, very different. All are single cask bottlings, all were bottled at cask strength, and of course all are non-chill filtered and naturally coloured since Kilchoman doesn't do any of that rubbish. On the menu this evening we have a 3-year old ex-bourbon cask that was bottled for Germany (presumably organised by the German importer), which also happens to be the only old-shape Kilchoman bottle that I've ever seen in the flesh. Next up is a 5-year old ex-Oloroso sherry cask that was bottled exclusively for a bottle shop in The Netherlands, which is the bottling that I picked up in Australia. Last but certainly not least is a 10-year old ex-bourbon cask private bottling that was bottled for "The Pedigree Chums of Durham", which I believe is a reference to the modern-classic gangster movie 'Snatch'. This also happens to be the first 10-year old Kilchoman that I've tasted, and they're still a very rare thing, although there have now been two 11-year old distillery releases (the 2018 Feis Ile bottling, and a distillery shop-exclusive single cask), and one 12-year old private single cask. I tasted these in the order they're listed in, since I'd already acquainted myself with all three and knew roughly what to expect, and all were given the same amount of time to breathe (covered). The order was in the interest of palate-preservation, since the 3-year old is a proper Islay beastie! Let's get to it!

Kilchoman 10-year old single cask, 57%. Islay, Scotland.
Private bottling for "Pedigree Chums of Durham". Single ex-bourbon cask, number 14/2006, 246 bottles. Distilled 4/2006, bottled 5/2016. Non-chill filtered, natural colour.

Colour: Semi-pale gold.

Nose: Soft, sweet and coastal. Brine, bitter licorice, coastal peat, driftwood (salt-soaked old wood). Salted toffee, vanilla custard and sweet, light tropical fruit.

Texture: Light-medium weight, soft & warming. More peaty than the nose suggested. No alcohol heat at all.

Taste: Coastal peat, more vanilla custard, and a soft bitterness, but it's more of a bitter oak here. Some ashy smoke, and lemon oil around the edges.

Finish: Medium length. Starts with that bitter oak and ashy smoke, some more lemon oil, then the coastal, salty peat returns with some spices in tow.

Score: 3.5 out of 5.

Notes: Very nice stuff. Certainly a refined and more dignified Kilchoman, which we can expect since it's roughly twice the age of most of their other expressions. It also has less overt cask influence, in terms of previous contents, than most of those other expressions, which makes it quite balanced and sophisticated. Plenty of Kilchoman fans, including myself, love their younger whiskies, and this is certainly a different animal to those, but there's no drop in quality, not that we'd ever expect there to be from this brilliant little distillery.

Kilchoman 5-year old single cask, 58.2%. Islay, Scotland.
Exclusive to Bresser & Timmer bottle shop (Netherlands). Single ex-Oloroso sherry cask, number 559/2011, 348 bottles. Distilled 9/2011, bottled 11/2016. Non-chill filtered, natural colour.

Colour: Amber.

Nose: Sweet, fruity & chocolate-y. Slightly plastic-y as well (light sulphur, perhaps), but not unpleasantly so. Loads of smoked fruit & nut semi-dark chocolate, sweet dark stone fruit, plasticine (play-dough), and a little earthy peat.

Texture: Medium-heavy weight, rich and slightly meaty, lightly sulphured. No spirit-y heat.

Taste: Lightly meaty, more smoked fruit & nut semi-dark chocolate, a littler rubber, and acrid wood smoke. Cooking spices and some scorched woody herbs, particularly rosemary, and dried sage.

Finish: Medium-long length, spicy and smoky. Nutty, dry sherry with more of that plastic-y note from the nose, but it's not off-putting, for my palate anyway. Some smoked salt, dark stone fruit and a little mushroom-y umami meaty-ness.

Score: 3.5 out of 5.

Notes: Very tasty. Darker in character, more challenging and more powerful (which is to be expected). That plastic / rubber note may put some people off, but it doesn't spoil the show, it's more of an interesting sideways glance than an unpleasant confrontation. And it does add to that savoury / umami character on the palate. And the masses of smoked dark fruit & nut chocolate more than make up for it.

Kilchoman 3-year old single cask, 60.5%. Islay, Scotland. 
Exclusive to Germany. Single ex-bourbon cask, distilled 12/2006, bottled 3/2010. Cask number 363/06, unknown number of bottles (not numbered). Non-chill filtered, natural colour.

Colour: Extremely pale white wine.

Nose: Oh yes! Very coastal, and quite peaty. Some aniseed, a little sour citrus, sweet earthy peat, and a slightly spirit-y tingle, but not harsh or rough in any way whatsoever. A little medicinal as well, reminds me of an industrial / workshop hand cleaner actually, that sort of oily gel-type hand cleaner. Which might not sound appetising, but it's very enjoyable!

Texture: Heavy! Big, thick and peaty. Massively peaty actually, but very drinkable, and the peat doesn't let any spirit-y heat show itself at all.

Taste: Well, hello there! Very peaty, a sweet crumbly peat, and some lovely ashy smoke. A little sea salt and fresh tar, quite medicinal too (unusual for a Kilchoman) with more of that industrial hand cleaner. In a good way, trust me!

Finish: Long. Still hugely peaty, coastal and lightly medicinal.Some iodine and newly-opened cotton-wool swabs. Sweet peat, and a little fresh citrus (lemon & lime).

Score: 4 out of 5.

Notes: It's right up my alley admittedly, and I don't think it't suit a beginner, but wow is it tasty! If a young, cask strength Caol Ila (think Port Askaig 100 Proof) ran away with a young, cask strength Ardbeg (think Renaissance), this would be the resulting love child! If you like young, peaty Ileachs, this would suit you just fine. And it's remarkably drinkable for just three years of age, at 60.5% ABV. The magic of Kilchoman right here...

Overall notes: Three very, very different whiskies here. If this were a blind tasting I'm not sure I would pick them all as Kilchomans, in fact I'm quite sure that I wouldn't. Which is both the beauty of single cask whiskies, and the beauty of this versatile little distillery. The 10-year old is refined and softly-spoken, but it can still handle itself. The 5-year old is the more overtly-cask influenced of the three, but that sherry cask hasn't dominated the spirit, and nor should it at such a young age. And then that brash and boisterous 3-year old comes charging in, a take-no-prisoners young Ileach that packs a real peaty punch and ticks a lot of boxes for this Islay-lover. That one is the best demonstrator of what this distillery can do at such young ages, and let's keep in mind that it's only just old enough to be called whisky!

These are all tasty drams, and all have plenty of character, but I'd have to award the 10-year old and 5-year old equal second place, with the 3-year old winning by a sizeable lead. The sheer variety of these, and other single cask bottlings that I've come across, is fantastic. Kilchoman are doing some fantastic work, they're the quiet young upstart on the whisky isle (until Ardnahoe opens!), and we love them for it!

Cheers!