Lagavulin Distiller’s Edition (1995)

Okay. Yeah, it’s aged in PX sherry, which is a big deal, but… this particular expression falls short with me. I’d stick to the 16, and get my sherry kick elsewhere.

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It’s My Party and I’ll Blog If I Want To…

Musings on turning 30, and Glenfarclas 40 year-old.

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Pretension is a big part of the luxury spirits industry. A lot of money is made on pretension. I think if we all drank our fine whiskies with more attention to the enjoyment of the drink, instead of the pretension attached to it, we’d all be a little less stressed-out.

Posted in Articles

Arran Machrie Moor

It’s moderately well-balanced, but it’s neither particularly complex nor particularly exciting. It’s also been bottled far too young. Arran die-hard fans would be interested to see what smoking does to their favorite malt, but the rest of us shouldn’t offer more than a shrug.

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McCarthy’s Oregon Single-Malt

Amazing that a three year-old whisky distilled on a tiny brandy still in Oregon can smell and taste like an 8 or 10 year-old Islay single malt scotch. Sure, the imported barley has a lot to do with that, but Steve McCarthy’s attention to detail, careful (and economical) use of oak, and small slowly-running stills all come through in the product, which somehow tastes handcrafted.

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My Whisky Journey

Some ramblings about my early drinking days and the path that led me to scotch.

Posted in Articles

Lagavulin (12 year)

The 12 has a clearer, cleaner flavor than Lagavulin 16, more bright and more powerful. It shows Islay peat, pure and without excess wood or the sweetness inherent in the use of European oak.

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The Arran Malt (14 year)

Good whisky on its own, but in comparison to the 10 year it’s mostly a novelty. This price point means it’s competing with a whole swathe of stand-out malts in the 14-17 age range. This particular bottle just doesn’t stand up to the competition, and probably should be $5 to $10 cheaper.

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