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Ledaig is Tobermory's peated expression from the Isle of Mull, and this 10 year old has quietly built a cult following among those wanting proper island peat without eye-watering Islay prices. Non-chill-filtered, naturally coloured and bottled at 46.3%, it promises medicinal smoke, briny salt and bright citrus. Is the value-star reputation all hype, or does it actually deliver? Spoiler: it does…
Glenmorangie is a name even non-drinkers recognise, and the Quinta Ruban is their port-finished Highlander — now 14 years old after extending its time in ruby port pipes to four years. Port finishes can be hit or miss, so does this one earn its benchmark reputation? Expect dark fruits, chocolate-covered cherries and a silky, non-chill-filtered texture, with gentle spice keeping the sweetness honest.
Compass Box divides opinion — boundary-pushing innovators to some, fancy bottles and marketing to others. Orchard House is their fruit-forward blended malt, and it's exactly what it promises: bright apple, pear and pineapple over golden syrup and buttery pastry, finishing on fruit and vanilla buttercream. A genuinely easy-drinking showcase of Scotch's lighter side — but is bright and breezy enough to win me over?
Lochlea keeps cropping up. This young Ayrshire distillery only started in 2018 but already does things differently — growing its own barley on the estate for control over the whole process. The farm-to-bottle care shows: pear and orange marmalade, an oily palate of golden syrup, buttered soda bread and almonds, and a long, peppery-barley finish. A genuinely impressive dram for such a young name.
Highland Park's reputation precedes it — Orkney's finest, distilling since 1798, the 12 often held up as a benchmark for balanced, lightly-peated, sherried Scotch. In the glass: gentle heather smoke, honey and dried fruit, smooth and easy-drinking, with a medium finish of oak and lingering smoke. Reputations are made to be tested, though — does it earn its billing?
After the Barrel Reserve made an impression, I was keen to dig deeper into Arran. The 10 year old sits at the heart of the range and brings sherry casks into the mix — supposedly their signature style. It's fresh and herbal: green apple, pear and lemon zest over sweet malt, with cinnamon and hazelnut on a clean medium finish. A real step up — and quintessential Arran?
If you've spent any time exploring whisky seriously, you'll know the feeling. You're standing in a bottle shop, or browsing online, and you see a name that rings a bell. Did I try that? Did I like it? Was it the one with the smoky finish or the sherry bomb? You can't quite remember, and you wish you'd written it down somewhere.
As the 2020s unfold, Scotch stands at a crossroads — a full-blown craft revolution, lost distilleries resurrected, and fierce global competition forcing Scotland to reckon with what comes next.
The 21st century brought Scotch both triumph and tension — soaring sales and record exports on one hand, ever-greater corporate consolidation and a defiant craft movement on the other.
The 1980s marked a turning point few saw coming. After decades of corporate dominance, a new generation began discovering single malt — finding the complexity and authenticity the big blends couldn't offer.
Laphroaig divides people like few others — you love the medicinal peat or you stay well clear. The standard 10 has converted thousands; this cask-strength version cranks everything up. Expect a wall of bonfire smoke, TCP, iodine, seaweed and tar at a hefty 58.5%, with a long, gloriously smoky finish. The classic turned up to maximum volume — brave or foolish?
Special releases come thick and fast these days, but Fèis Ìle bottlings still pull me in. This 2024 Bunnahabhain is a 14 year old port-cask release from Islay's annual festival. The port shows gloriously: raspberry, strawberry and dark chocolate, jammy and rich at a hefty 58.7%, with that signature coastal salt lingering through a long finish. Something a little special — and absolutely stunning.
Oban sits in an interesting spot — a Highland distillery with west-coast salt in its veins, often called a bridge between the gentler Highland malts and the bigger island styles. The 14, its flagship, is gently coastal: sea spray and salt air, a smooth, surprisingly light palate, and a medium finish of lingering smoke and salt. Elegant and pleasant — but is pleasant enough?
Ardbeg commands real respect among Islay devotees, and Uigeadail — named after the loch that feeds the distillery — is often called one of the finest in the core range. It's a powerhouse: earthy, medicinal peat smoke at a warming 54.2%, lifted by a layer of sherry-cask richness, with a long, gloriously smoky finish. Big boots to fill — does it live up to the hype?
The industry entered the 1920s diminished and uncertain, the golden age already a memory. Ahead lay six decades of crisis: Prohibition, the Depression, another world war, and the suffocating grip of the blenders.
The euphoria of whisky's golden age couldn't last forever. By the late 1880s, the industry's spectacular growth had created dangerous vulnerabilities. Overproduction, speculation, and questionable practices were undermining the foundations of prosperity. What followed were four decades of crisis: fraudulent collapse, corporate consolidation, a world war that shut down distilleries, and an uncertain post-war recovery that left the industry transformed and diminished.
By the 1850s Scotch had stepped out of the shadows of illegality into legitimate commerce — distilleries multiplying, blenders building mass-market brands, and Scottish spirit winning admirers far beyond Britain.
Campbeltown has always intrigued me — once the whisky capital of Scotland with 30-odd distilleries, now down to three. Glen Scotia is one of them, and the 15 wears its origins proudly: a maritime nose of sea air and brine, a gently saline, warming palate, and a long coastal finish laced with spice and oak. A proper Campbeltown dram — was it worth the wait?
There's something quietly rebellious about Bunnahabhain. While the rest of Islay shouts about peat, this remote distillery lets sherry and coastal character lead. The unpeated 12, their flagship, is rich and inviting: nutty dried fruit — raisins and figs — Christmas-cake spice and a whisper of coastal salt, all remarkably smooth at 46.3%. Proof Islay can do far more than peat bombs.
Here we are again. Aberlour - my Achilles' heel, as I've said before. The distillery where it all started for me, the one I keep returning to even when I know I should probably explore elsewhere. But this time is different. This time I'm trying something I've been genuinely excited about: the A'bunadh Alba.
GlenAllachie's 12 impressed me with Billy Walker's vision for the place — transformed since 2017 from quiet blend-fodder into a cult single malt. The 15 doubles down: an unashamedly sherried wave of raisins, dates, figs, caramel and dark chocolate, with cherry cordial and orange marmalade before a drier finish. Big, bold Speyside in the GlenDronach mould — does the extra age earn its keep?
Sometimes a whisky takes you by surprise. I thought I had Speyside figured out — sweet and fruit-forward — but Benromach 10 is a throwback to an older, increasingly rare style of the region. Toffee apple and sherried dried fruit meet a lovely oily texture and a whisper of smoke, finishing dry and gently spiced. Classic Speyside with a characterful twist — and a real bargain.
By 1820, the whisky wars had reached a critical juncture. The government's attempts to control Highland distilling had failed comprehensively. Illegal whisky flooded the market, tax revenues remained disappointing, and Excise officers risked their lives enforcing laws that an entire culture rejected. Something had to give. What followed was one of the most dramatic transformations in Scottish industrial history: the moment when smugglers became legitimate businessmen and Highland whisky began its journey to global dominance.
The 18th century dawned on a Scotland where whisky had become more than a drink. It was identity, economy, and tradition distilled into liquid form. But the government in London, perpetually hungry for revenue and increasingly determined to control its rebellious northern territories, was about to transform whisky-making from a cherished tradition into an act of rebellion. What followed was perhaps the most romantic and defiant chapter in whisky's long history: the age of smuggling.
Long before the great distilleries rose to dominate the Scottish landscape, before copper stills gleamed in purpose-built warehouses, and centuries before whisky became the amber nectar we revere today, there existed something more ancient and mysterious. The origins of Scottish whisky are shrouded in mist as thick as that which rolls across the Highlands at dawn — part history, part legend, and wholly magical.
Scottish whisky has one of the most dramatic origin stories in the world of spirits. Monks and smugglers, rebellions and revolutions, outlaws who became entrepreneurs, and a spirit that survived everything from government oppression to global catastrophe. It's an epic tale spanning centuries, filled with larger-than-life characters and transformative moments that shaped not just an industry but Scottish culture itself.
Halloween's over — it's nearly Christmas!!! I know it's an unpopular opinion, but I can't wait for the start of November: it always signals the run-in to the festive season. From a dependable Speyside crowd-pleaser to a rich sherried treat, a port-finished curveball, a peaty showstopper and a special festive release, here are five whiskies I'd happily have on the shelf this Christmas.
I've a real soft spot for Fettercairn — they tread the line between classy and affordable rather well, and drew one of the biggest crowds at Whisky Live. The 16 is a step up, and a fine showcase of the distillery's signature tropical fruit: pineapple sweetness, stewed orchard fruit and a long finish of winter berries and ginger. Little wonder it's since joined the core range.
Most of this journey has been Scottish single malts, but today we head much further afield — to Canada. Bearface is distilled at an undisclosed location and finished in three oaks. It's an unusual beast: corn and brown sugar, toasted marshmallow and orange bitters, with a fiery, cinnamon-gobstopper finish. A world away from a Speysider — intriguing, if a touch mysterious. Does different mean good?
Aberlour might just be my Achilles' heel — I know the whisky isn't the most complex, yet something keeps pulling me back. This time it's one of the older, dearer expressions in the range. The nose promises brandy-soaked Christmas-pudding raisins, but the palate is lighter than you'd hope: pepper, oak and a medium, spice-led finish. A beautiful bottle — but does the dram deliver?
Benriach is one of the rare Speyside distilleries making both peated and unpeated spirit. Today it's 'The Twelve', their unpeated core expression. Rich maple syrup and a floral lift lead to torched orange, honey and gentle malt, before a long finish punctuated with pepper and ginger. A quietly confident, classic sherried Speysider in a crowded category — does it stand out?
Glenfiddich may well be the most famous name in single malt Scotch. Only The Glenlivet comes close on output, but Glenfiddich pairs its vast production with marketing and presentation that's often a cut above — whether that's to your taste or not. Just look at the stunning artwork on the presentation box for this 15 Year Old and you'll see what I mean.
My first encounter with Arran — the island's first distillery in over a century, built from scratch at Lochranza in 1995. The Barrel Reserve is light and fresh: lemon and sour green apple over a gentle malt base, bright and zippy, with a short finish of malt, vanilla and oak. A refreshing, unpretentious introduction — time to see what the fuss is about.
A first on my Centurion quest — an Irish whiskey. Redbreast Lustau is made at Midleton in Cork and finished in sherry butts. It's a rich, smooth pot-still dram: dark sherried fruit, liquorice and almond up front, plummy and peppery on the palate, with a long finish of peppercorn, allspice and that lingering liquorice. A change of country and style — and a real treat.
Glenfiddich is wrapped up in my childhood — every visitor to Elgin got the Dufftown tour. Project XX blends the cask picks of twenty experts into a single whisky. It's an intriguing mix: apple blossom and orchard fruit on the nose giving way to a woodier, fudgier palate, and a long, spicy finish with a bitter coffee edge. A clever idea — but does it work in the glass?
GlenDronach has been on a rollercoaster — closures, reopenings, big-name distillers, lauded old stock giving way to new. The sherried 15, the 'Revival', carries a lot of expectation. It delivers: an intense, fresh fruitiness of orange and cherry, an oily palate layered with peppercorn, clove and nutmeg, and a long marmalade finish. A benchmark 'sherry bomb' — does it justify the hype?
One glance tells you this is meant to be a 'fine' whisky — royal-blue foil, classy label, rich colour, all trading on a regal history out on the Cawdor Estate. Royal Brackla has the look, and the 12 has the depth too: Christmas-pudding dried fruit, syrupy plum and cherry, warm spice and a touch of chocolate. But at nearly £70, does it back up the price?
Ardnamurchan is one of Scotland's young 'challenger' distilleries, with an almost obsessive commitment to transparency — every detail of your dram is a QR code away. Happily, the whisky lives up to the principles: elegant smoke wraps around orchard fruit, creamy vanilla and a sharp peppery kick, with a long, warming finish. Complex and characterful for under £50 — one I genuinely loved.
This one sat unopened in my cupboard for a while; a frosty New Year's Day felt like the moment. From the box alone, Mortlach — 'The Beast of Dufftown' — wants you to take it seriously. And it's a brute in the best way: dried fruit, dark toffee and a savoury, meaty umami note, with a long, dry, peppery finish. That singular character comes from its quirky 2.81-times distillation.
Well, here we are again for a check-in on my journey towards becoming a Whisky Centurion. It's nice to look back every so often and reflect on what I've tried — following the first, second and third tens, here's the fourth set.
I'm rounding out my little 'side quest' through Loch Lomond's whiskies with arguably their base expression — the 12-year-old from the core range (not Inchmoan or Inchmurrin, confusing I know). As I covered a few weeks ago, the core range blends a little sweetness with just a hint of smoke. So how does the entry point hold up?
As we start 2025, the first bottle I’m opening is another first for me - a special edition. All of the bottles that I have tried so far on this journey have been from core ranges from readily available distilleries. However, as I’ve gone down this rabbit hole with Loch Lomond today’s whisky is their 2024 Cooper’s Collection expression, the annual release from Master Blender Michael Henry.
Further down the Loch Lomond rabbit hole: the 14 year old, 'Spiced Apple and Soft Smoke'. The Inchmoan 12 and the 10 both impressed me, so I'm starting to suspect this distillery is quietly excellent. Stewed apple and toffee — almost a sweet tarte tatin — meet warm Christmas spice and a gentle, lingering smoke. Lovely stuff at around £50; is Loch Lomond the journey's dark horse?
Loch Lomond makes a bewildering variety of whiskies, and the Inchmoan is their peated strand. The 12 turned out to be a real highlight: a gentle, syrupy nose gives way to a bolder palate of smoked bacon, black pepper and bonfire embers over creamy malt, with a long, warming finish touched by dark chocolate. Smoke and sweetness in fine balance — and keenly priced.
I was gifted this vivid orange bottle and went digging online, only to find Loch Lomond 10 oddly missing from the specialist retailers — yet on every supermarket shelf. Curious. Happily the liquid's good: crisp orchard fruit and citrus, creamy toffee and sweet malt, with a smooth, honeyed finish. The £40 ticket looks steep until the supermarkets discount it — so is it a bargain?
From one of my favourite distilleries to visit comes this 15-year-old — the big brother to the quirky (and previously reviewed) Dalwhinnie Winter's Gold, but a far more straightforward dram. Where Winter's Gold has its gimmick of being served ice-cold from the freezer, the 15 is a regular, run-of-the-mill age statement. But is that a good thing? Let's find out.
Possibly the strangest bottle I've met so far — 'Singleton' is a Diageo brand spanning three different distilleries. This is the widely-available Dufftown version. Confusing branding aside, is there a good dram underneath? Expect polished wood and toasted hazelnuts giving way to citrus, a nutty core and a zesty, medium finish. Pleasant enough — but at its £37 RRP, is it really worth your money?
Aberlour is where my whisky love affair began — I'll happily admit to being a fanboy. So how does the pricier 14 measure up to the distillery that started it all? It's all silky sweetness — orange peel, raisins and cherries — with a gentle clove spice and a long, satisfying finish. Lovely stuff — but at 40%, does it justify the step up from the everyday 12?
Glen Moray built its name on genuinely good-value whisky, and this no-age-statement release — around £30, if you can find it — is no different. The twist this time is an 'unusual' cask story. Inside, elegant vanilla and caramel meet a distinctive new-oak edge and a real kick of ginger and peppercorn spice that lingers longer than you'd expect. Gimmick, or genuinely interesting?
This week I'm trying something a little different — an English single malt. There are fewer than 50 active whisky distilleries in England, around a third the number in Scotland, but that isn't the whole story: most of them, the Cotswolds included, are less than 10 years old (I could find only two releasing whisky before 2017!). A very young industry indeed.
Welcome, whisky wanderers, to the next chapter in my epic journey toward Whisky Centurion status. Following the first and second tens, here's the third set — drams 21 to 30. This stretch took in everything from meaty Speysiders and waxy Highlanders to experimental cask finishes and a classic dose of island smoke, with a few genuine surprises (and one or two letdowns) along the way.
A few months ago I reviewed Talisker Skye, one of three entry-level whiskies from this renowned distillery. Today we're diving into the 10 year old — another foundational offering, and despite the trio, the one that's remained Talisker's flagship for decades. Tasting it might just explain why they price the Skye, Storm and 10 Year Old at the same level.
Nearly thirty whiskies in — ranging from £27 to over £70 — I started wondering what 'value' in a bottle of whisky really means. It's gloriously subjective, of course, but I tried to pin it down anyway, plotting quality against price to see which bottles genuinely punch above their weight and which trade on name alone. The results held a few surprises.
GlenDronach has earned a cult-like following since its revival under the legendary Billy Walker. My own encounters have been limited, so this richly sherried 12 — born of a tumultuous, much-changed history — feels overdue. Expect a wave of syrupy sherry sweetness, a silky, buttery palate and a drier finish laced with nutmeg and ginger. A proper sherry bomb, but does it earn the hype?
Greetings, fellow Centurions! This week we explore Tamdhu 12 Year Old. From a quaint but resilient distillery established in 1896, Tamdhu quietly forged its legacy before being embraced by Ian Macleod Distillers in 2011 — rising from a period of closure under new stewardship, with a distinct bottle shape that stands out from the crowded Speyside marketplace.
After the underwhelming Glenlivet 12, we head a stone's throw away to Tomintoul — 'the gentle dram'. Established in 1964, it wears a softer, distinctive Speyside identity. Expect crisp orchard fruits, apple blossom and Turkish delight, with creamy vanilla and a late flicker of ginger spice. The unassuming bottle hides plenty within — but is it gentle and good, or gentle and forgettable?
Glenlivet is a cornerstone of Scotch — Scotland's oldest legal distillery and a global beacon for the category. The 12 is everywhere, which is exactly why it's worth asking: is the world's default Speyside actually any good? Delicate orchard fruits, vanilla and honey make for an easy, accessible pour — but is 'easy' enough when a whisky is this widely revered? My answer might surprise you.
There's something enchanting about Fettercairn's 12 year old that has captivated me for as long as I can remember — I'm drawn to it like Gollum to his treasure, albeit more wholesomely! And the distillery's unusual emblem, an elegant unicorn emblazoned on the bottle, only adds to the allure: said to represent purity and strength, which bodes well for the whisky.
A little trepidation, a lot of nostalgia: Auchentoshan American Oak was the affordable, ever-available bottle of my early whisky days. Returning to this triple-distilled Lowlander years on, I found a gentle, easy-going dram — soft vanilla and toffee, creamy cereal, a whisper of coconut and citrus — but not a lot to set the pulse racing. A reliable beginner's pour, or has my palate simply moved on?
Balvenie is many people's gateway to single malt. Having already covered the trusty DoubleWood 12, I'm turning to a more unusual variation from the distillery's experimental 'Stories' collection — finished in toasted American oak. Expect vanilla fudge, candied citrus and a wave of toffee sweetness. It's a lovely concept, but does the experiment justify the extra outlay over the everyday DoubleWood?
Clynelish 14 has always left me torn — irresistible image and bottle on one hand, a nagging doubt on the other. This famously waxy Highlander is a whisky of contradictions: aged citrus and caramel meet a briny, oily texture, a whisper of peat and a short but intense peppery finish. Distinctive, certainly — but at around £50, does it earn its devoted following?
Tucked among Speyside's household names sits the lesser-known Craigellachie, most of its spirit bound for Dewar's blends. But a precious portion is set aside as single malt — and the 13 has a reputation worth chasing. It's a weighty, characterful dram: tropical pineapple meets a savoury, meaty edge, a thick oily texture and burnt honey, with a wisp of smoke on the finish. Does it live up to the hype?
Welcome, fellow whisky enthusiasts, to another chapter in the epic journey toward Whisky Centurion status. Around Christmas I completed the first leg; here's the second set of ten, each a tale of craftsmanship, tradition and the natural beauty of the Scottish landscape.
That striking turquoise bottle is one of the most recognisable on any shelf. A nudge to watch a certain film sent me back to The Classic Laddie — Bruichladdich's unpeated Islay flagship, bottled at a punchy 50%. Inside: orchard fruits, honey and a floral lift of heather. As much a statement of the distillery's transparency and ethos as it is a dram. Worth the hype?
Talisker stands as a legendary figure in the realm of Scottish whisky, its heritage intertwined with the rugged landscapes of the Isle of Skye. Renowned for its distinctive peaty and maritime flavours, Talisker has long captured the hearts of whisky enthusiasts worldwide. The Talisker Skye, is a non-aged statement expression made from a selection of young and old whiskies (3-25 years).
GlenAllachie is one of the new breed of distilleries — forward-thinking, but built on decades of expertise. When master distiller Billy Walker and his partners took over in 2017, they transformed it from a blend supplier into a single malt name in its own right. The 12-Year-Old is the cornerstone of that reinvention, and the bottle that put GlenAllachie on the map. Worth the hype?
Here's a fact that might surprise you: only around 15% of Scottish distilleries are independently owned, and all of those have been founded since 2000. Nearly 70% of Scotland's distilleries are owned by international companies, and the largest single owner is Diageo — the British multinational drinks company.
Glen Elgin sits just outside the Speyside town where I grew up, so this one's personal. It's a quiet workhorse of the blends, rarely bottled as a single malt — which makes the 12 something of a hidden gem. Marzipan and toffee apples on the nose, a peppery, orange-zest palate, and a long, spicy finish. At under £40, is this nostalgic dram worth seeking out?
Welcome to the heartland of the Scottish whisky industry — the realm of twelve-year-old whiskies. While whisky must legally age for a minimum of three years, it's the twelve-year mark that truly embodies the pinnacle of maturity and flavour development: a sweet spot of depth, character and value. Here are five of the best.
Glen Grant 12 sits squarely in the fiercely competitive £30–£50 realm of 12 year old Scotch — a category drowning in options. It's a pleasant, light Speysider: apples, pears and a touch of citrus, easy and approachable, if let down by an unremarkable finish. A cautious, safe dram from a big name — so does it do enough to stand out from the crowd?
Last week I opened, tasted and posted my review of a bottle of Dalwhinnie Winter’s Gold. Having previously shared my initial thoughts on the whisky, I was intrigued by the suggestion to try it straight from the freezer. Skeptical yet curious, I decided to give it a shot, challenging my preconceived notions about the "recommended" way to enjoy this renowned spirit.
One of my favourite distillery adventures was a four-mile walk through driving rain to Dalwhinnie, Scotland's highest distillery. Winter's Gold is built for exactly that kind of weather — honeyed sweetness and golden syrup, soft vanilla and a gentle spice, designed to be served ice-cold from the freezer. A cosy winter warmer, then — but does it deliver enough at room temperature?
If you've spent any time reading whisky labels or reviews, you've probably seen the term "non-chill filtered" pop up repeatedly. Some distilleries trumpet it proudly on their bottles, while others quietly chill-filter their entire range without much fanfare. But what actually is chill filtration, and does it really matter? Let's dig into it.
In the realm of single malt Scotch whiskies, Glenkinchie 12 stands as a beacon of sophistication, capturing the essence of the Lowland style. This, Diageo-owned, distillery is based just outside Edinburgh and the whisky itself is distilled in some of Scotland’s largest stills giving it a lovely, light character. Diageo market this as an apperatif or pre-dinner dram but frankly I’d happily drink it any time!
In the world of whisky accessories, few items carry the timeless appeal and classic charm of a well-crafted hip flask. A perfect blend of form and function, the Wingback 100ml Black Steel Hip Flask stands out as a symbol of sophistication and style. In this review, we delve into the details of this compact yet striking accessory, exploring its design, materials, and overall performance.
The Balvenie 12 DoubleWood takes its name from the now-common process of 'wood finishing' — a technique pioneered by one of Balvenie's former Malt Masters in the 1980s and refined by the distillery over decades. They're far from the only ones using it these days, but as you'll find out below, they may well be doing it better than most.
All of Scotland's distilleries (around 140 and growing) are organised into traditional whisky-producing regions. The five classic regions are Highlands, Speyside, Islay, Lowlands, and Campbeltown, though many people split the Highlands into two — Highlands and Islands — which is the classification I use here.
For our next stop on this adventure through the world of whisky, we set our sights on Tomatin 12. A Highland single malt from a distillery that has spent much of its history providing whisky for blends. Only relatively recently (since around 2000) has the distillery switched some of its focus to growing its single malts such as this one.
As the holiday season unfolded from Black Friday to the arrival of the New Year, enticing offers and exclusive deals beckoned from the shelves of whisky retailers. Succumbing to the allure of discounts, I found myself acquiring more than a few coveted bottles during this festive period. Yet, this spree sparked a pondering question: Amidst the plethora of online options, where does one find the best value when purchasing whisky in the UK?
A Christmas present to myself: the Tobermory 12, an enchanting island single malt from the Isle of Mull. It's full of intricate, distinctive character — orchard fruit on the nose, then citrus brightened with caramel and vanilla over a slightly oily body, into a medium, gently spiced finish. The distillery's history has been anything but smooth, yet the whisky it makes today is excellent.
I recently set out on the quest to become a Whisky Centurion, a journey to sample and savour one hundred distinct whiskies (read more about that here). Now the first leg of this flavourful journey is complete, and it has been nothing short of enchanting. Here's a look back at the opening ten.
Aberlour holds a special place in my heart — it's where my whisky journey began. Casg Annamh, Gaelic for 'rare cask', is a no-age-statement, small-batch expression that draws its richness from a medley of Oloroso sherry casks. The bottle, with its grey wax and embossed name, certainly looks the part — but does the dram inside live up to it?
Indulging in the decadence of miniature chocolate bottles brimming with whisky is a delightful way to usher in the festive cheer, and Anthon Berg's Single Malt Chocolates have undoubtedly become my year-round treat.
Nestled along the River Dee in the Highlands, Royal Lochnagar is the smallest distillery by volume in Diageo's vast portfolio. Just a stone's throw from Balmoral Castle, the Royal Family's Scottish residence, it has a heritage dating back to the 1840s — its proximity to Balmoral made it the favoured whisky of Queen Victoria and Prince Albert, earning its regal moniker.
If you enjoy peated whisky is there a better place to start than the classic ten year old from Ardbeg? Personally I prefer unpeated whisky but there is so much to love about this whisky from the south coast of Islay. The Ardbeg distillery shares just two miles of this coastline with the Lagavulin and Laphroaig distilleries and stands as one of these three peat powerhouses renowned around the world.
When I first started exploring whisky seriously, I struggled to put words to what I was tasting. "It's... nice?" wasn't exactly helpful tasting notes. "Sort of sweet, maybe some fruit?" was only marginally better. I knew there was complexity in the glass, but I couldn't articulate it. Sound familiar?
The Cragganmore distillery is part of the huge Diageo group. It is a widely believed that most of the whisky they produce is used in some of Diageo’s blended whiskies, Johnnie Walker Black Label, Old Parr and White Horse to name a few, for the export market. However they do have some single malt expressions sold under the Cragganmore name, including this 12 year aged one.
As a self-confessed non-peat enthusiast, I came to the Ledaig Sinclair Series Rioja Cask as much for its striking presentation as its promise. It's an intriguing clash: assertive Tobermory peat smoke meets the red-fruited sweetness of a Rioja finish, the smoke gradually stepping back to let the wine lead, into a long, satisfying finish. Unexpected, characterful — and one of the best-value drams I've found.
When you pour a dram, one of the first things you notice is the colour. That beautiful amber glow in the glass promises richness, age, quality. Or does it? The truth about whisky colour is more complicated — and more interesting — than most people realise. Let me explain.
Macallan is renowned for its commitment to craftsmanship, quality and the luxury market, has created a whisky delivering a tasting experience that reflects the brand’s commitment to its values. While Macallan whiskies are often hailed as icons in the Scottish whisky industry, I find myself grappling with a sense of conflict. For me whisky is raw, sturdy and accessible, qualities that seem somewhat absent in this particular dram.
Whisky, that amber elixir with a centuries-old legacy, has been a muse for musicians across genres, inspiring soulful ballads and foot-stomping anthems. Here at Whisky Centurion, we love whisky but we also love music so we thought we would go on a wander through the songs about our favourite golden spirit.
Welcome, Whisky Centurions, to Benriach's The Original Ten — a Speyside single malt where tradition meets a touch of innovation. It's an easy, approachable dram: subtle orchard fruit and vanilla on the nose, honeyed ripe-apple sweetness with gentle oak and malt, and a moderate, lightly spiced finish. At under £40 it's a steady, reliable choice away from the high-street names — if not the most complex.
Every whisky review on this site follows the same basic structure: Nose, Palate & Finish. But what do those terms actually mean, and how do you properly taste whisky to identify what's going on in each stage? Let me walk you through it, based on what I've learned from tasting dozens of whiskies.
Bunnahabhain Stiùireadair (roughly 'stew-rah-dur') is a captivating, unpeated Islay malt whose dark glass gives nothing away. Inside is real maritime character: a briny, coastal nose smoothed by vanilla, caramel and dried fruit, a palate of salted caramel turning creamy and nutty, and a warming, sea-spray finish. Widely available at £30–40, it's distinctive, delicious and genuinely great value — a personal favourite.
Ditch the routine chocolates — here's my pick of the best whisky advent calendars for 2023, from a dependable crowd-pleaser to a no-expense-spared splurge. A different wee dram for every day of the countdown.
Today, we're raising our glasses to a game-changer (for me any way!) in the world of whisky appreciation—the Glencairn Whisky Glass. Crafted with precision and passion, this glass is not just a vessel; it accentuates the appreciation for the dream in front of you.
Today we're diving into Auchentoshan and their Three Wood expression — a remarkable whisky that takes us on a sensory journey through three distinct cask influences (hence the name). Buckle up as we explore the nuances and craftsmanship behind this triple-matured Lowlander. At around £45–50 it's no bargain, but nor is it a luxury bottling — sitting somewhere in the middle.
Welcome, fellow whisky enthusiasts! Today marks the beginning of an exciting journey into the world of spirits, as I set out to explore and savor 100 different whiskies. Buckle up, because we're about to embark on a spirited adventure filled with rich flavors, unique aromas, and the stories behind each bottle.
What better way to kick off this journey of rediscovery than with my everyday favourite? Since it replaced the 10 year old in 2020, Aberlour 12 has firmly established itself as one of the quintessential Speyside whiskies, and it holds a special place in my heart. Readily available and typically £30–40, it's an irresistible choice for connoisseurs and newcomers alike.
Are you ready to embark on a whisky adventure like no other? I'm Chris, and I have a deep and abiding love for whisky. My journey with this golden nectar started many years ago on a remarkable road trip through the breathtaking landscapes of Scotland.
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