Tag Archives: Diageo Premium

Diageo Special Releases 2017

Weird. I’ve already been planning a whisky tasting and a trip to Scotland for 2018. Because of that, when I saw someone post the ‘Diageo Special Releases 2017’ I was mainly confused to why someone would post last year’s list. … Continue reading

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Lagavulin 12yo, 55.1% – Diageo Premium Release 2013

Diageo releases their annual premium releases in Autumn. Sometimes, however, something goes wrong and it takes a lot longer for those releases to pop up in the Dutch stores. This was the case in 2013, which is why this whisky … Continue reading

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The Diageo Special Releases

My post is a bit late to the party, but I didn’t get around to it yesterday. In the mysterious of Diageo the list of Special Releases was announced yesterday, but not through their PR company (Cognis PR) or their … Continue reading

Posted in - News and Announcements, Benrinnes, Brora, Caol Ila, Clynelish, Cragganmore, Glendullan, Lagavulin, Port Ellen, Rosebank, Strathmill | Tagged , , , , , , , , , , , , | 1 Comment

Pittyvaich 20, 1989-2009, 57.5%

This whisky might be the last ever Pittyvaich to be bottled. There never was much to go around and they didn’t close it because they liked the whisky all that much, I guess. Most of it went to blenders (which … Continue reading

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Lagavulin 21, 2012 edition, 52%

This was the dram I was waiting for. The one that made me say “I am going to this tasting, no matter what. I tried the old Lagavulin 21 from a couple of samples a few years ago and a … Continue reading

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BTC sample 14 – Ardbeg 11, 55.4%

Some part of guessing this one right was easy as it could be. Others, not so much. Sniff: A big smack of peat. South Islay style. And I don’t mean Laphroaig either. Salty, briny, sea weed. Heavy actually, as in, … Continue reading

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BTC sample 11 – Dailuaine 11, 58.6% (Managers’ Choice)

Let’s just dive in! Sniff: Strong, full and rich. A little bit chalky with dry wood. Light tones of yellow fruit at first with banana and pineapple, then also some vanilla and caramel. The fruity tones get a bit more … Continue reading

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