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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Dalmore Regalis

The nose has vanilla, spices and cherrywood (or at least what I imagine cherry wood would smell like which is basically cherries and wood).  The taste is nutty, with tobacco, raspberry, caramel and milk chocolate.  The finish is woody, spicy with some cigar smoke.  With water it gets sweeter with ripe banana, more caramel and more tobacco in finish.  Overall a very nice, 40% ABV, sherry finished travel retail expression from Dalmore.

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  • Sunday, 22 November 2015 18:05

    Vom Fass: A New Destination in My Whisky Journey

    Written by

    I recently moved to Singapore which for the most part has been a fantastic experience and a great professional and personal move.   However whisky in Singapore is heavily taxed and expensive. How expensive you wonder? Let me put it this way, on the last occasion I purchased a few bottles of my favorite whiskies I soon received two phone calls on my mobile as I was leaving the store. The first was from my bank asking me if I aware that someone had obviously hacked into my account online and was draining all of my cash and savings at an alarming rate.   The second call was from the Prime Minister of Singapore thanking me for the contribution I was making to their welfare budget and because of me the hospitals could stay open for another month. He also asked if I knew when I was next going to buy some whisky so they could place an advance order for a new fighter jet.

    Aside - I have found this great new app on my iphone. Its called "Phone" and everyone who has it has their own unique number (It is usually the same number you use for texting people, I guess that is where they got the idea) and if you enter the number and press send the app connects you to them and you can actually talk to each other.

    Then a couple of weeks ago I found the Vom Fass store in a mall. Vom Fass sells their own range of liqueurs, oils, vinegars, cognac and of course, whisky. But what makes it such a great place, especially in Singapore, is that they will let you sample anything in the store and sell the range in 100 ml, 250 ml, 500 ml and 750 ml bottles. This means I can try and buy a wide range of whiskies, and recently their 25 year old Armagnac, without spending so much money that even a corrupt FIFA official (that is all of them apparently) at a World Cup venue selection meeting would say “ooh, that’s a bit much”.

    As I have said before, usually when discussing distillery tours, Seaton’s Success Formula is “Samples = Sales” and the more I have to spend (and in Singapore it is always more) the more I need to be sure I am buying something I will enjoy or at least find interesting (increasingly hard to do now I am 600 whiskies into this website).   I will post notes for the first two whiskies shortly and you can expect to see many more, including the Armagnac, over coming weeks and months.


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    Random Whisky

    Hazelburn 12 year old

    Every now and then a whisky (or perhaps my palate) will play a trick on me.  This happened when I sat down to taste Hazelburn 12 year old.  Hazelburn is of coures the unpeated expression from Springbank... and everyone knows that there is no peat in Hazelburn.  OK... everyone with a whisky a blog knows that (but that is still a shed load of people).  I definately knew that.  Yet something in this suggested "peat" to me in this one.  I know there is no salt in Highland Park... but I can taste it!  So the notes below reflect what I wrote at the time and I will have to go back at some point and try it again in a different environment.  The nose is sweet and nutty with pepper (like peppered cashews) and l also I get a sweet peaty note.  The taste is smooth at first, even creamy, then caramel sweetness, citrus fruits and spice begins to build in the chest and takes over into the finish.  The finish is warming and rich, a fire in chest (not burning but glowing) and again there's a note I want to say is peat but might just be an oak spice!  The citrus turns into grapefruit  peel behind the warmth.  The addition of water increases fruit character and creaminess.  Very nice...forceful but not a bully.