Rodger’s Whisky Vintage Selection 6 Year Heavily Peated Ben Nevis review

Today, we’re reviewing the first in a series of Single Cask Clan bottles that are available to members only. Up to bat in this review is the first of two bottles from Roger’s Whisky. The Single Cask Clan is based in Canada, is free to join and gives you access to exclusive bottles from all over the world. DM @singlecaskclan on Instagram for more information.

Rodger’s Whisky is a friendly reminder that not all players in the scotch independent bottling space are based in Scotland. Roger Tan was born and raised in the Netherlands and has been in the world of whisky as a fan, investor and photographer for over 25 years. In 2020, he added independent bottling to his resume. His first release included two 12 year Caol Ila casks. The first was finished in first fill PX sherry octaves and other in first fill Oloroso.

This second set of releases includes the bottle we have poured today. This single cask six year, heavily peated Ben Nevis was exclusively matured in ex-sherry casks and bottled at a healthy 58.4%. Both Sean Kincaid and I are reviewing this bottle. See our thoughts below.

Paul’s review

Nose: Sadly, my bottle is about 3/4 empty already, but as it was quickly drained, it has gone through a few phases. First, there was the bacon, then it got real sea-brine forward (Nicole, aka @blackcatwhisky suggested Oysters Rockefeller). Now it’s a glorious mashup of the two with a few extras thrown in. The brine note now, to me at least, is very much a low tide in an ocean marina kind of smell. The bacon starts to shine through as you let it sit in the glass. It’s a rich, smoked bacon that’s super crispy. There’s a little bit of a medicinal note that has started to crop up now. It’s not Laphroaig-like, but it is present. The European oak is rearing its head now as well. I’m expecting more of that with water when I get there. Getting back to the saltiness of this whisky, there’s some sea salt milk chocolate. The fruitiness is some cooked down plums. Finally there’s just a little bit of the Ledaig kind of burnt rubber, but not as much as I got when I cracked the bottle.

Palate: This is actually quite sweet and tart on the entry as well as very oily. This coats your whole mouth in a hurry. It’s honey, plum compote and orange zest. This lasts for about a second and a half and then it’s just a mountain of brine, peat, oak and sherry. The brine is like the juice from fresh cooked shellfish. Then the smoke and salt from the bacon overtakes that. Next in line is the peat. Citrusy with lemon and orange peel. Finally comes the European oak, coming in much hotter than when I first opened this bottle. Overlying all of that are the sweeter notes that I got from the entry as well as a healthy dose of earthy baking spices (cinnamon ad clove). Nothing wins out here. The balance is near perfect.

Finish: Long. The tongue tingles for a good, long while. Mostly a sourness from the peat, oak and dark chocolate at first. Particularly when I smack my lips and suck in some air during the development, the finish is dry at first, but the citrus zing that lingers helps to make my mouth water again. There’s just a touch of the sweetness that I got on the entry that helps to balance this all out. I should be getting a stopwatch out to time how long this finish is.

With water added…

The nose is now much more oak forward, as I was expecting. The medicinal note has faded and the bacon and sea brine are using a microphone to make themselves heard. The notes aren’t as varied with water, but the ones that remain are bolder. The arrival is much more measured and the transition to the development isn’t as sharp. The sweetness is more prominent during the first half of the development until the oak and baking spices kick in big time. As I swallow this, the spicing has some red chilli flakes and black pepper. It’s almost a little too hot for me. Still, this transition to spice is slow and builds gradually. The finish is just as long and the dark chocolate is very much at the forefront here.

It will depend what kind of preference for spice you have regarding adding water or not. If you want a dram with a lot of spice, add water. Otherwise, stay put. Either way, it’s delicious.

Sean’s review

Nose: The very initial breath immediately picks up the peat notes. It’s also not nosing like a cask strength whisky at all. This is savoury peat. Meaty peat. The peat immediately reveals that sweet, syrupy Sherry note that I swear is PX but is simply stated as Sherry on the bottle. As the label suggests this is campfire style smoke and there’s something else in there. A touch of sourness (in the most appealing way possible), almost like a handful of copper pennies, or freshly sewn copper tubing. All I know is this nose makes me immediately want to sip and I found it really hard to nose it without sipping long enough to get proper notes.

Palate: This is opposite of the nose where I get the PX sweetness up front and then it welcomes in the peat and smoke notes. This is savoury in the best way. Let me set the scene. Breakfast is served. All on one big plate where you have cinnamon french toast (cinnamon and malty notes) dabbed with a dark red fruit compote (PX sherry notes), which is then drizzled with heavy, thick maple syrup. Also on the plate is a helping of Maplewood smoked bacon, fresh out of the oven (big savoury notes) and the syrup is running on to them. Lastly there are a couple fried eggs glistening and waiting to be devoured (touch of sulphur and that copper note). Now eat (drink) up and enjoy as this is one of the best young whiskies I have had in a really long time. Does not show it’s youth at all. In fact there’s almost a dusty, leathery note I find as well which on a 6 year old whisky isn’t usual. Damn that’s good!!

Conclusion

Darn it. I should have bought two of these. For those that have not drained their bottle their bottle quite as quickly as I have, I assure you that the best is yet to come. There is an almost perfect balance between sweet, salty, sour and spicy.

It’s hard to believe that this whisky is only six years old. There’s a depth of flavour and balance that is usually reserved for bottles that are twice this age or more. Roger’s next couple of releases sound pretty tempting already and it’s hoped that Canada will be able to see some bottles of this as well.

Instagram: @paul.bovis and @seankincaid

The Black Bottle Showdown!

Black bottle Blended Scotch Whisky (NAS new bottle) – 40% ABV


This is the Black Bottle you will typically find on shelf at your local liquor store(and one you should definitely have on your bar at all times) It is simply a fine bottom shelf whisky that holds its own, neat in a glencairn, or even cooked up in your whisky cocktail of choice as well. Its been a bartender favourite for decades in the industry.

Nose

This one starts off sweet. Like burnt caramel or brown sugar on freshly made porridge. There is a slight maltiness. Some citrus notes are found but they are almost hidden behind the brown sugar notes. It reminds me of a young sherried highland malt.

Palate

Again starts off with caramel/brown sugar sweetness. It then ups the spice a bit, with some fresh baking like spices. Vanilla spread over a slice of wheat bread. There is a familiar aspect to this.

Finish

The finish makes me think of Bunnahabhain with that hint of smoke mixed with a nutty, and lightly spiced fruit. Like I mentioned, this is something everyone should have. It’s head and shoulders above most blends and for the price it is really hard to beat.

Black Bottle Blended Scotch Whisky (NAS Old bottling – green bottle) – 40% ABV


This is the fabled old bottle of black bottle. All but a ghost now. Said to be a blend of islay malts and mainland grains.

Nose

Anyone familiar with Islay blends will know this nose. The usual ashy smoke and brine hints are welcomed and prevalent. Followed by a beautiful sweet vanilla and honey note. A little further nosing finds light pear and green apple notes.

Palate

Starts with that ashy Islay smoke but lighter than most Islay malts. This quickly hands the torch off to orange peel and a lemon fruit note. A little bit of honeyed sweetness comes through just before the spice and heat from the peat comes back.

Finish

The finish is rather short but full of smoke and a nice lingering and pleasant peatiness. It was much lamented when the black bottle recipe changed from this blend to the current one which I can clearly understand why. This is a beautifully Islay influenced blend that is as balanced and good as most I have tried from the region but always at half the price. It sad to see these older bottlings work their way into extinction.

Black bottle 10 year Blended Scotch Whisky (2019/20 limited edition release) – 40% ABV

This was a surprise release when it came out, but for lovers of the cult classic, Black Bottle, it became a must have. Unfortunately for most, it was only released in the UK and a couple select countries.

Nose

The first element separating itself from the others is it’s age. There is oak in the nose that you didn’t get with the NAS releases, but not fresh oak, a rich soggy oakwood that been sitting next to a firepit all summer. Accompanying the oak, is a reduced brown sugar sweetness and floral honey.  A little bit of peat and smoke are evident as well.

Palate

This one has both the sweet and smoke, standing side by side. On the sweet side you have honey, vanilla, apple and sweet bready like notes. Like hot cross buns dripped with honey. On the other side you have some baking spices, fragrant peat smoke, and an almost gingerbread spice/sweet mix.

Finish

This one has that balance of sweet and smoke, peat and fruit. It’s a shame the stock was so limited and they couldn’t do a wider release. This shows just what a blend can do if left to age properly instead of being bottled as soon as it legally is allowed to be. A great dram if you can get your hands on it!

Conclusion
All three of these bottles are fairly different from one another. I wish it was possible for everyone to try all three but I know sadly, that is almost impossible. If you come across any of these bottles, do yourself a favour and pick it up. You will be hard pressed to find a better bang for your buck whisky on the market.

  • Review written by Sean Kincaid

Glenmorangie 14 Year Quinta Ruban

The 12 Year Quinta Ruban has always been a steady ‘go to’ for me. It’s one of those bottles that I put on the table for all occasions because it is as palatable a whisky there is. It is sweet, succulent and smooth from the nose to the finish and carries just enough depth to please the experienced whisky drinker but not complex enough that it becomes too much to unpack for the inexperienced consumer to enjoy.

The name Quinta Ruban is derived from the estates in Portugal the wine was produced; Quinta, and the type of Port; Ruby or Ruban as pronounced in Gaelic. The more interesting part of this to me is that, Ruby Port is typically the most extensively produced and most simplistic in character out of all the varieties of Port and it’s normally aged in concrete or steel tanks to prevent oxidation so the lively bright fruity colour and flavours remain. Its not often a Ruby Port is aged in oak casks so they aren’t widely used by whisky distillers which makes this expression somewhat unique.

This whisky is first aged in ex-Bourbon casks which gives it a nice uniform sweetness and a perfect foundation for the Ruby cask finishing. Both of which lend perfectly to one another, creating a balanced dram until you reach the height of the palate where you’ll find a beautiful facsimile of those bright Ruby characteristics we talked about earlier.

Colour

I don’t typically talk about he colour unless its a real stand out quality and with this one, it will solely draw you into buying it without knowing anything else. Its a vibrant amber with a beautiful ruby red glow. Colour can be very important and in this case, it is always a conversation piece and generates some excitement prior to the tasting.

Nose

Somewhat mellow so you really need to plant your nose in the glass it find its true character. Once you sinuses are firmly invested, you’ll find that rich port sweetness accompanied by some malty milk chocolate, citrus and oak spice.

Palate

I love the balance of fruit, chocolate and spice in this dram. It starts off fruity for me, full of peaches and sweet citrus followed by almond and mint chocolate before the baking spices and oak take over up to the finish.

Finish

The spice continues into the finish with a pleasant tannic wine dryness. In between are some lingering hints of the chocolate and citrus remainng from the palate.

All in all, a superb dram. I would prefer enjoying it as an digestif but it by no means should be type cast as such. As usual, it is a great value by as we know and love Glemorangie for always being, so get out there and put one of these on your shelves!

Comparison to Quinta Ruban 12

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This tasting would be complete without doing a quick side by side with it younger version. I honestly wasn’t expecting a huge difference between the two, yet then found myself quite surprised. Don’t get me wrong though, the profile is almost identical but the vibrancy an extra 2 years of maturation attributed to this whisky is outstanding. Adding some needed life to the nose, more creamy maltiness, chocolate and oaky characteristics building some complexity and sharpness to the palate, and then subtly lengthening the finish. All great additions to an already solid drinkable whisky.

Another interesting thing is that they increased the volume to a 750ml bottle instead of the previous 700ml. Considering the Age increased and you get a few each drams out of the bottle but the price pretty much remained solidifies my earlier sentiment. Now, go get this bottle! Cheers!

  • Review written by Steven Shaw

Talisker 15 Year (2019 Diageo Special Release)

Diageo’s “Rare by Nature” 2019 special release. “Limited” to 42000 bottles worldwide and sounding like very few made it to Canada. “Natural Cask strength” at 57.3% abv. Matured fully in freshly charred American oak hogsheads and comes in a tin with beautiful art prints of oysters and seaweed as found near the distillery around the Isle of Skye.

Nose

While it has the typical notes of spice and herbs and brine that Talisker is known and loved for, the smoke is rather faint on the initial nose. Digging deeper though, the smoke starts to present itself more firmly but the drill sergeant here seems to be the sweetness. As a mixture of flame melted and burnt sugar hits the top of my sinuses, a faint citrus fruit note poke it’s way through. Citrus like orange peels, and a freshly peeled peach. The high ABV doesn’t really show up too much on the nose which I like as it allows a lot of time searching around for ever changing notes without tickling those nostrils with high alcohol.

Palate

Immediately rich and clingy in the mouth. Spices and herbs literally fighting their way to the tongue. A touch of the smoke clears the way. A nice campfire style smoke. A second sip and the sweetness shines through. Salted caramel without the crunch and a touch of the citrus arrives again. Lemon rind and brown sugar dance together, muddling the high ABV which is present, but not obnoxious at all. Maritime brine and seaweed round of the profile but again, that sweetness is surprising refreshing.

Finish

Not the longest finish and medium in length. Starts heavy on cinnamon and smoke and the “tongue tingle” copyright… sticking around for a bit as the finish fades from salty spiced smoke to more fruit and burnt sugar sweetness again.

Talisker for me is always a fairly consistently, decent to great distillery with very few misses, with a lot of releases I have really enjoyed over the years. This one particularly, while not as typical as some other releases, really impressed with its subtle differences. That sweetness is such a welcoming surprise, as I previously mentioned, which offers a beautifully balanced and complimentary quality to those maritime and peat notes Talisker has become known for. If you can find this bottle and like this style of whisky, do not hesitate to buy one. 

Outside of my recommendation to purchase this Talisker release, I have some other advice to share….

Please always wear socks when Steve asks you to come help him with a few photos, just encase he asks you to walk through waist high snow banks! I learnt my lesson.

  • Review by Sean Kincaid

anCnoc – 1975 Limited Edition Single Malt

109st (Downtown), Edmonton, Alberta

Last up in our Inaugural Tasting, we opened the acclaimed release of anCnoc’s 1975 Vintage by the Knockdhu Distillery. Bottled in 2014 making it 39 years of age and officially older than most of the gentleman that took part in this Friday’s tasting. Distilled in the far northeast of the Speyside region almost bordering the Highlands region (why its considered a Highlands scotch), an area known for being an area rich is natural springs, local barley and inexhaustible peat. This limited edition single malt was selected from merely 3 casks, only producing 1,590 bottles. Aged for as long as it was, in a combination of Spanish and American Oak, surprisingly came out lighter in colour than most whiskies of its maturity. That being said, older whiskies tend to go down a little hot but this vintage finishes as smooth as butter.

ABV – 46% / Age – 39 years / Mash – 100% Malted Barley / Region – Scotland (Highlands) / Cask – ex-Bourbon & ex- Sherry

This single malt by anCnoc was impressive from all angles which is consistently in line with all their bottlings. The AnCnoc brand, still fairly new to the industry has been a nice breath of fresh air in the modern scotch world creating a reputation worth everyone’s time. From a storied and historical distillery over a century old, AnCnoc has combined classic infrastructure and values with new-aged innovation to craft some titillating expressions capable of turning anyone into a scotch drinker.

NOSE – The seductive sweetness of honey and orange rind entice you first followed by mildly toasted raisin bread and toffee cake. At the tail end of your inhale and lasting through your exhale right before you take your first sip is where the sherry makes it’s appearance flirtatiously preparing you palate for greatness.

PALATE – Impressively enough, after such a remarkable nose, the palate is something to admire. As those familiar characteristics manifest into a complexity of flavours the tip of the tongue is met with freshly baked bread pudding, allspice, mink oil, aged leather, tobacco and smoked oak.

FINISH – Full of charisma while being revisited by that lovely sherry zing is an oily mouth feel and a ton of oaky spiciness complimented by vanilla and subtle citrus.

By my standards this was as well crafted a whisky as I have tried. AnCnoc has delivered a range of age statements all performing above other bottles in their price ranges and this one was no different. Not many single malts aged for 39 years go for the price this one is sold at. I enjoyed the 1975 immensely so it rated an impressive 9.6/10.

The society found a way to rate it even higher at 9.8/10, so you can imagine the enthusiasm around the room. Intoxication may have also played in anCnoc’s favour but what’s a tasting without a little fun?

  • Review by Steven Shaw