These ripe Invergordon’s are top-of-the-bill when it comes to grains. A true delicacy, after all, 36 years is a true respectable age! Distilled in 1986, and only recently ending it’s ‘cask life’ in an Oloroso Octave. A whiff of nail polish, orange peel and leather. Cane sugar. Just by noticing this little gem opening over time you can tell; this one is going to be thick and delicious. The first nip reveals very delicate hints of wood varnish and tobacco. More juicy Valencia oranges. Apricots. And quite some Oloroso influence. If you haven’t tried a single grain before, take this one! Accessible, but not straightforward. Melting vanilla custard. And even some tropical coconut. What a banger! Time and warmth will do any grain good; this dazzling Dory isn’t an exception. More and more time will reward you with an ongoing changing experience. Tingling Sichuan pepper on your tongue. This has everything a true whisky-aficionado needs. One hundred percent: get it while it lasts!
Happy New Year! Happy New Stoaisha! You don’t need a Dutch tradition on New Year’s Eve to smell the fireworks going on in this new -but by now- traditional Whiskydudes-expression. It’s an explosive mix of match sticks and gunpowder. Light me up! Blend in some dark berries, layers of caramelized cane sugar and some seaweed. A beautiful presence of the Oloroso Quarter Cask! A bit of chalk and a lot of Islay-peat. Freshness of green apples nicely offsets the saltiness of cured meat. On the palate you’ll also find herbal oiliness and a mixed bag of spices. It remains very interesting throughout. Straight forward, yet so entertaining. Licorice root, maybe even a little star anise? And spiced biscuits. Yam. Bam. Wham! Another beautiful Whiskydudes Stoaisha stunner, one that will stay with you for a very long time.
The Bastard No. 1
The Bastard no. 1 is our first pick in a selection of premium blends we’re planning to release over the next decade or so. Looked down on by some as ‘impure’, blends can have exceptional qualities, especially when blended at birth. This elegant expression is one of those phenomenal and noteworthy blends. The first whiff immediately reveals a combination of sweet, easygoing, and malty distillates became one. Punchy, but not overwhelming. Overloaded with butterscotch, caramel, and milk chocolate. Hints of nutmeg and wood spices. Even a little leather and nail polish can be discovered deep down. This feels way older than it might be. Red fruits, brambles, and the remnants of cinnamon sticks. And most certainly: chewy toffee, sticky chewy toffee, the kind that latches your jaws shut. The finish is long lasting, a beautifully balanced blend, one you don’t come across often. But if you do - spoil yourself and nurture it! This is stunning stuff and easily competes with the best single malts out there. It might be ‘impure’ to some, it’s a bastard of a dram to us.
And another one gone and another one gone. Another one bites the dust. Queen sang it throughout the eighties and early nineties. And anybody will do the same after opening this absolute stunner. Not just Queen material, we regard it as the King of our recent Staoisha line-up. Thick, straightforward, and powerful. Straight from the island of Islay. Just over 7 years old with a final maturation of 12 months in a very-very fresh & active Oloroso octave, and -hell yeah- it left a mark. A good one that is. Peat smoke, brine, dark fruits, and pure cacao. A slight nuttiness, which most likely found its way from the Oloroso cask. An intense, long, and lingering finish with a briny peaty aftertaste. There is just so much to explore, but not much more need to be said. This is simply the best Staoisha we’ve put on the market so far. Buy it before it’s gone. Enjoy it before it’s gone. Because another one bites the dust haaaa. Ooh shoot out!
Uncommon nowadays, but this distillery from the heart of Speyside still has their own cooperage on site. Well known for its floral and elegant expressions this Glenrothes does almost exactly that. Except it’s big and bold, and flies high and fast. Lots to discover when you swirl this ‘round and ‘round your Glencairn. It punches well above its weight and our cask selection has a lot to do with that. A first fill Ruby Port quarter cask left a big mark on the result, without burying the intrinsic character of the Glenrothes distillery. Many kinds of ripe summer fruits, blueberries, vanilla, and cotton candy. A scent of rosebuds and parfum. Herbal. A whiff of nail polish? It’s peppery, tickling, and at times even a little extreme. Figs and caramelized dark Muscovado sugar. The finish is long, drying, and has a cooling minty aftertaste. Ruby Port is something special, and it carries on in this interesting beauty. If you feel jolly and would like to explore some uncommon cask types, this is definitely a dram you’ll want to get your hands on.
Another Stoaisha by The WhiskyDudes. And why not? These little hotshots from a northern distillery of the island of Islay are marvelous. The pinnacle of alive-and-kicking peated whisky. With 7-years-old, this whisky might be regarded young of age, but is most definitely big and bold in character. And it has matured for a final 12 months in a very fresh and active Oloroso octave. And oh boy! – did it leave a presence! A whiff of the ocean, peated malt and beautifully integrated Oloroso sherry: the perfect combination for peat heads. A thick treacly mouthfeel with a briny aftertaste. Matchsticks and peat – lots of peat. Peat. Peaty peat. Did I already mention peat? And yet so multidimensional and layered. Dried fruits, black- and blueberries, and dark chocolate. Beef Jerky. A long-lasting finishing touch of liquorice root and seaweed. This is special. What. A. Power house.
“Who hasn’t fallen in love with single grain whisky yet – will”. And we concur. This 30-year-old Girvan will be the oldest expression the WhiskyDudes released thus far. The long wait ended with a 12-month hyper sleep on a very active Oloroso quarter cask. Or, as we call it: the finishing touch, to dot the I’s and cross the t’s. 30 years isn’t nothing – so what to expect? This mature beauty will take you along on a never-ending hike through old pine forests. Overwhelming with the likes of honey and butterscotch. Dried fruits and apricots. Obviously smooth and grainy, but not too grainy, given some time and warmth. But do not be deceived by its luscious texture. The finish is slightly herbal with hints of menthol, and warming wood spices. Gloves and nutmeg. A typical grain with an atypical finish. Can I get more? A true stunner.
At the heart of "Malt Whisky Country" and following the whisky boom of the late eighteen hundreds an old corn mill was converted into a distillery: Strathmill was born. Known for its classic and zesty character. Almost the entire production ends up in well-known blends, but every now and then an exceptional cask finds its way onto the market – and into the hands of enthusiast. This is one of such casks. 11 years of age, with a final maturation of 12 months in a fresh ex – Amontillado quarter cask giving it a very rich and vibrant mouthfeel. Expect to find lots of apples, oranges, and pears, in a sense almost Armagnac-y. Malty. The Amontillado quarter cask shows through and has been of great influence on this beautiful expression. Walnuts. A tad of caramelized brown sugar, creamy chocolate, and hints of tobacco leaves, maybe even Cuban cigars? This is one to enjoy slowly. For a real gentle(wo)man.
Not a lot of people know about these hidden heavily peated gems, distilled at the Loch Lomond distillery during the mid-2000s. Named after a small island in Loch Lomond, it is big and bold in aromatic flavors and phenolic content. This single cask Inchfad got distilled in 2007 and matured on an ex-bourbon barrel. After 14 long years the cask yielded 187 bottles at 56.6%. Like a midnight bonfire during wintery conditions, expect lots of peat smoke, tar and gasoline fumes. However, it’s not only the ‘dirty’ notes that come through: freshly squeezed orange juice and hints of lemongrass make this a very interesting whisky to explore. Wait a little longer and freshly mowed grass will reveal itself as well. Peat, peat, peat and a light saltiness can be picked up straight after sipping this bad boy for the first time. Thereafter take your time to explore the depth and complexity behind all this peated violence. Liquorice root, cooked vegetables, raisins, apple sauce, porridge and even a little vanilla. This is one for the real peat heads out there – and for those that like to explore on the cold snowy nights ahead. As always: tread carefully, this will seriously heat you up!
In the heart of the Highland whisky region lies a little village called Craigellachie, after which the eponymous distillery at the center of its town is named. This 14-years-old expression received a final maturation of 7 months in a fresh Oloroso quarter cask and yielded 108 bottles at a strength of 56.9%. With each whiff you take you’ll find hints of Demerara sugar, apricots, and blackcurrant. If you dive in just a little deeper you may find orange peel and some roasted nuts. Take your time and sip it slowly – there is no need to hurry here. A silky-smooth mouthfeel which gives opportunity to enjoy the taste of caramel toffee, gingerbread spices, and even more red berries. If you want her to truly expose herself to you: use a little drop of water! The Oloroso quarter cask left an impressive mark on the whisky. Truth be told: it even looks like some delicate briny notes are there to be discovered. Or is the wood playing tricks on us now? It’s most definitely mysterious, and up to you to explore! 2nd
This heavily peated expression got distilled in 2014 at a famous Northern Islay distillery – where fish and man merge together – that still actively uses their own docks for unloading and loading of materials and whisky (we all know which distillery we’re talking about, don’t we?). Crafted with water from the Loch this powerhouse is named after, it has some serious firepower. Our latest Staoisha matured on an ex-sherry butt and is a split bottling of 96 bottles at 61.9%. With the dark days ahead another robust steamroller for the peat fans among us. A whiff of match sticks, liquorice, gingerbread spices, bramble and seaweed. Memories of succulent dry-aged Brazilian Picanha (obviously straight from the barbecue) rush through my mind. How many layers can one dram have? Tasting this must be pure pleasure: liquorice root, cooked vegetables, cured meat, soothing hints of milk chocolate, sea salt, samphire, and ripe apples. There is just some much to discover. With an everlasting warming finish, this is a gift that keeps on giving. This is a stunner, and a typical dram for the cold, dark and lonely nights ahead. Well, not that you’ll ever feel lonely with this dram by your side.
Contemporary to what some enthusiasts believe Single Grain whisky ain’t the inferior little brother of Single Malt Scotch. We are here to prove to you those people who beg to differ are wrong, oh-so-wrong! This lovely little Girvan is surely punching above its weight, after spending over a quarter of its lifespan in an Oloroso Octave. Energetic from the start and extremely quaffable. A stunning nose with hints of butterscotch, dried fruits and plums. The typical Single Grain whiff of glue is undoubtedly present yet vanishes to the background with little time. Scent of a long walk through a pine forest. Warming taste of Belgian chocolate salted caramel brownies and spices like gloves and nutmeg. Orange peel and a mix of Jaffa cakes and After Eight. Finish by inhaling deeply and experience the cooling effect of mint, a slight hint of cacao and blue- and strawberries.
Give this lady time and her appearance will take you back to the days of old. This elegant Oloroso-sherried Miltonduff presents herself with dried fruits, blackcurrant, and the finest apricot jam. A whiff of old leather and furniture polish are unmistakably noticeable and provide for a classical sensation. Grandma’s Italian Tutti frutti, strawberry and orange peel. Experiment by adding a drop of water and you’ll find yourself rewarded. Beautifully integrated nutty Oloroso sherry delivers a sticky and chewy mouthfeel. Let it swirl and experience dark chocolate treacle cake, cinnamon, and espresso. Truly stunning and most definitely old school.
Fettercairn might not be the best-known or sought after whisky of the Scottish Highlands, nonetheless every so often a beautiful expression leaves this Whyte & Mackay-distillery. This is definitely one of those. Light and sweet on the nose, like a Riesling dessert wine. A basket of overripe summer fruits. White grapes, green apples and juicy pear are beautifully balanced by wee hints of cooked vegetables, some chalk, and a pinch of sea salt and white pepper. A lovely succulent bourbonesque mouthfeel. The end of each sip will leave you with lots of stewed fruits and canned pineapple, topped off with vanilla and whipped cream, inevitably showing the strong character of this active Kentucky Bourbon oak barrel.