logo
#

Latest news with #Islay

Hole-by-hole guide: The Open at Royal Portrush
Hole-by-hole guide: The Open at Royal Portrush

RTÉ News​

time3 days ago

  • Sport
  • RTÉ News​

Hole-by-hole guide: The Open at Royal Portrush

Royal Portrush, hosting the Open Championship for just the third time, will measure 7,381 yards - only 37 yards longer than when Shane Lowry lifted the Claret Jug in 2019. Here is a closer look at the venue. 1st (Hughie's), 420 yards, par 4: Most players will take a three wood or long iron and although there is out of bounds to the right, the key is avoiding the fairway bunker on the left to set up an approach to an elevated green which sits across you. 2nd (Giant's Grave), 575 yards, par 5: The hole is almost 50 yards longer than it was in 2012 and a good drive will need to hug the left-hand side of the fairway to have a chance of reaching in two, although the green is guarded by pot bunkers around 30 yards short. 3rd (Islay), 176 yards, par 3: A relatively-straightforward hole with just one bunker but the green slopes from right to left so the ideal shot in would be a fade for right-handers. 4th (Fred Daly's), 502 yards, par 4: Now 20 yards longer than 2019. Quite a narrow tee shot with the wall on the right and a bunker on the left which must be avoided. Approaches from the left can be partially blocked out by the mound short of the green. The Claret Jug on the fifth hole at Royal Portrush 5th (White Rocks), 372 yards, par 4: If it plays downwind, you can be aggressive and cut the corner of the dog leg and get close to the green, but it is tough to pick the right line. Laying back off the tee leaves a tougher second to an angled green with the Atlantic beyond. 6th (Harry Colt's), 193 yards, par 3: A classic links par three away from the water so club selection is what is going to be difficult into a sloping green which sits across you. 7th (Curran Point), 607 yards, par 5: The second hole on the front nine which has extended by 15 yards, but will be a birdie chance downwind if you avoid the massive bunker on the right - a recreation of the "Big Nellie" bunker on the now-defunct 17th - and a smaller one to the left of the fairway. 8th (Dunluce), 434 yards, par 4: New in 2019, the hole gives players the option to lay up short of the fairway bunkers or take them on to get closer to a large, undulating green which is protected by a solitary bunker on the right. 9th (PG Stevenson's), 432 yards, par 4: A radio mast in the distance is the target off the tee and it is a must to find the narrow fairway. Rough and mounds to the left make it difficult to get close to the green and there is a little more room right than you think. 10th (Himalayas), 450 yards, par 4: The hole doglegs from left to right and it is important to hit the undulating fairway otherwise you will be hitting across the long, narrow green which will make club selection on the second shot key. 11th (Tavern), 475 yards, par 4: At the 2012 Irish Open, this hole was a par five and it was the joint-hardest hole when Lowry won the Claret Jug in 2019. There is a big dip in front of a very narrow green with a lot of trouble around it. The biggest grandstand is on the final hole 12th (Dhu Varren), 532 yards, par 5: The easiest hole of the 2019 championship. A good chance for a birdie if you can stay out of the bunkers on the right, although if it plays into the wind you are going to be worried about the bunker around 70 yards short of the green. 13th (Feather Bed), 199 yards, par 3: Five yards have been added but a downhill tee shot means it plays shorter than the yardage suggests, although it is quite a small green and surrounded by five bunkers. 14th (Causeway), 466 yards, par 4: Seven yards shorter than six years ago, when it was the joint-hardest of the tournament, and one of the widest tee shots on the course so it is almost a free hit and - while that offers a good chance of birdie if you can avoid the two bunkers on the right of the fairway - less than a third of players found the green with their approach last time round. 15th (Skerries), 429 yards, par 4: Probably an iron down the right as long as you can carry the bunkers on the right and run it down the hill. The green nestles down into the dell and is well protected. 16th (Calamity), 236 yards, par 3: A great par three with a long carry to quite a big green and you need to guard against missing it right. A lot of second shots will be played from left of the green. 17th (Purgatory), 409 yards, par 4: Tee shots will land on a downslope and if the wind is in the right direction, the bigger hitters will have the chance to drive a green protected by bunkers on the front left and right. 18th (Babington's), 474 yards, par 4: A left-to-right dogleg with quite a generous fairway and the biggest danger is the two bunkers to the right. Find those off the tee and cross bunkers short of the green also come into play.

The best hotels close to Glasgow airport, for ease, convenience and free airport shuttles
The best hotels close to Glasgow airport, for ease, convenience and free airport shuttles

The Independent

time10-07-2025

  • The Independent

The best hotels close to Glasgow airport, for ease, convenience and free airport shuttles

Glasgow is the gateway to Scotland's islands. From here, national carrier Loganair travels to Islay, Barra, Tiree and many more. As tourists fly out, music lovers fly in: this Unesco City of Music has Scotland 's largest indoor music venue in the Hydro, an essential stop for touring acts and their fans. From the centre of town, the Glasgow Airport Express bus runs every 15 minutes (or every hour during the wee hours), taking 15-25 minutes to reach the airport. It's convenient, if expensive, and means that you're not necessarily bound to airport-adjacent hotels for a pre-flight stay – a good reason to try something more boutique. At the airport itself, you'll find the expected selection of mostly chain hotels, though they may still surprise with a sybaritic spa or Scottish breakfast options. At some, breakfast begins as early as 4am – though this writer recommends saving yourself for a sky-high stack at beloved Glasgow pancake chain Stack 'n' Still, just before the airport gates. At a glance 1. Native Glasgow hotel Native Glasgow combines the best of both worlds. It's right in the city centre, with views over George Square; it's also on St Vincent Place, opposite an airport bus stop. Glasgow's architecture and design heritage is one of its biggest draws – but here, you won't even need to leave your hotel to see it. The building was once the headquarters of the Anchor Line Shipping Company; the Art Deco facade is a masterpiece of nautical detailing and the interiors echo the warmth and brass accents of that period. Head downstairs for cocktails at the speakeasy-style Anchor Line Restaurant, which is filled with maritime-inspired posters. 2. AC Hotel Glasgow You can't get better connected than this: just minutes from Stop 1 on the Airport Express route, as well as Buchanan Street bus station and Queen Street rail station (in case you need to travel to Edinburgh Airport instead). And neither will you compromise on style; though a Marriott hotel, it occupies the A-listed former Parish Hall where 'heritage' rooms retain period features such as arched windows and panel detailing. Opt for rooms in the modern extension if you're on a tighter budget. Here, you're right opposite the City Chambers, which famously has more marble than the Vatican (book tours ahead). Address: 260 George St, Glasgow G1 1QX 3. Hotel Indigo Glasgow Short on time? Hotel Indigo sits right by the final two stops on the Airport Express route, making for both a hasty entrance and exit and maximising your holiday. You're also close to Glasgow Central Station, for easy trips to the Southside: currently the city's hottest neighbourhood for food and drink, yet otherwise tricky to get to. Work off that meal (or hangover) at the well-equipped fitness centre, or chill out in the room, festooned with brocade in the classic Indigo style. The Turbine 75 restaurant does pub dinners and Scottish breakfasts with haggis. 4. The Address hotel Well located for a shopping stopover, The Address is a short hop from 'style mile' Buchanan Street and Buchanan Galleries, and mere seconds from Airport Express Stop 4. And good taste isn't confined to your haul: the recently refurbished rooms are all Mid-century lines, brass taps, retro-print curtains and swish coffee machines (in Club rooms and up). There's also a new Wellness Room, which includes complimentary access to the Wellness Suite. Though small, this is well worth a look for its unique sauna, with one wall entirely formed from pink Himalayan salt bricks. 5. Voco Grand Central Glasgow hotel The Grand Central Hotel first opened in 1883 and was designed by Sir Rowand Anderson, who also designed Scotland's National Portrait Gallery. Previous guests have included The Beatles, Charlie Chaplin and Bing Crosby. Now managed by IHG brand Voco, it has retained many of the original's period features – particularly in the chic Champagne Central bar – and remains a popular wedding venue. The excellent location puts you right opposite the majestic Victoriana of Glasgow Central station and four minutes from two airport bus stops. The selection of rooms includes accessible and budget single-bed options. 6. Courtyard Glasgow Airport hotel This is the perfect hotel for that red-eye flight. An airport-facing location ensures maximum time spent in bed, though should you have time for a coffee, Starbucks is served on site – and the four-star rating makes it more luxurious than its adjacent competitors, taking the stress out of the check-in process. Even the lowest-tier rooms have pillowtop mattresses, ironing facilities, a mini fridge and desk; the 'executive' upgrade adds high-speed internet, a Nespresso machine and a bathrobe and slippers. The bistro does buffet breakfasts and pub-style classics, such as burgers and fish and chips. 7. Glynhill Hotel & Spa Upgrade your pre-flight ritual by booking into this family-owned spa hotel, just four minutes from the airport by taxi. By far the biggest draw is complimentary access to the Greek-inspired pool, gym, sauna and steam room, which will calm any pre-flight nerves. Schedule a deep-tissue massage or reflexology session to soothe stiff muscles, or get ready for that meeting or interview with a manicure and eyelash treatment. Heading out on your honeymoon? Get in the mood by upgrading to the 'celebration' package, which includes champagne, berries, chocolates, dinner and breakfast. 8. Ibis Styles Glasgow Central hotel Flying in for a gig? It doesn't get much more convenient than this three-star hotel, which sits next to an airport bus stop and a 25-minute walk from the Hydro and Scottish Events Campus. It's more than just a place to crash, though: the design is more boutique than big chain, with Chesterfield-style sofas, vinyl record wall art and even a jukebox in the lounge area. The rooms, too, have subtle nods to the Clyde Arc and Glasgow's music scene. Pre-gig, grab a coffee and cake (or beer) at the Doho Cafe or a pizza in the restaurant. 9. Premier Inn Glasgow Airport hotel If you've stayed at a Premier Inn before, you'll know what you'll get from the UK's biggest hotel brand: clean, unfussy comfort, polite but hands-off service, and a lot of purple – although the rooms here have been updated with the brand's 'Next Evolution' style (launched 2024), which tones down the purple somewhat and complements it with dove grey. You'll also find bedside USB ports, floor-to-ceiling blackout curtains and double shower heads in the bathrooms. The Social restaurant has been similarly updated with pink neon signs and rainforest-themed upholstery, and has a crowd-pleasing menu of bar bites. The location is about as close to the airport as you can get. 10. Holiday Inn Glasgow Airport hotel If you simply must get every final minute of sleep before the flight (or if you have extremely heavy luggage), this Holiday Inn has the distinction of being the very closest hotel to the airport, directly opposite Departures. Otherwise, it's more or less as you'd expect from the IHG-owned chain: rooms ranging from singles to suites, with pillow menus and free Wi-Fi. Perks include a Scottish breakfast buffet with haggis (from 6am; continental breakfast from 4am), Starbucks coffee, and a decent choice of drams. The restaurant serves a selection of British classics: think Somerset brie wedges, Wellington pie, and roast lamb in red wine gravy. Why trust us The hotels featured in this list have been carefully selected by The Independent's expert travel writers, each with a deep knowledge of the destinations they cover. Our contributors either live in these locations or visit frequently, ensuring a personal and informed perspective. When picking which hotels to include, they consider their own experience staying in the hotels and evaluate location, facilities, service and all the other details that make for an exceptional stay for all types of traveller. FAQs How far is the city from Glasgow Airport? Glasgow Airport is located in Paisley, which sits around eight miles (13km) west of Glasgow's city centre. It's a journey that takes approximately 15-20 minutes by car or taxi (longer during busy periods) and around 15 minutes by bus, via the Glasgow Airport Express. How much is a taxi from Glasgow Airport to the city centre? On average, a taxi from Glasgow city centre to Glasgow airport costs around £30. This is dependent on your point of departure, the time of travel (fares may be higher during peak hours) and the taxi company or operator you book with. How can you travel from the airport to the city centre? There are several ways to travel to reach Glasgow airport from the city centre, depending how much time you have to spare, your budget and personal preference. Bus: The Glasgow Airport Express Service 500 departs Glasgow Buchanan bus station, George Square and Queen Street station every 10-15 minutes, and costs £10 for an adult single and £16 return. The journey time takes around 15 minutes and you can purchase your ticket onboard using cash or card. Find out more here. Taxi: Taxis take around 15-20 minutes, depending on traffic, and cost around £30 depending on the company or operator you book with. This is a good option for those seeking a door-to-door service. Train: Trains run from Glasgow Central station to Paisley Gilmour Street every 10-15 minutes, take a minimum of 10 minutes and cost around £5 for a single ticket. From here, it's another 1.5 miles, however, so you'll need to take a taxi or a bus for the remaining leg of your journey.

CalMac ship shortage leads to summer west coast ferry disruption
CalMac ship shortage leads to summer west coast ferry disruption

BBC News

time01-07-2025

  • BBC News

CalMac ship shortage leads to summer west coast ferry disruption

Some west coast ferry services face disruption at the height of the summer holidays as CalMac struggles with a shortage of ships. The publicly-owned operator said one of its largest vessels MV Caledonian Isles - which has been out of action for 18 months - is still not ready to return to service. Another major vessel, MV Lord of the Isles, needs work on its engines, while the chartered catamaran MV Alfred is due for annual maintenance. CalMac is redeploying several ferries across the network in a bid to maintain services, but has warned that sailings to Arran, Islay, Mull, South Uist and Colonsay will be disrupted. The reshuffle will, however, allow sailings from Ardrossan to Arran to resume next week when the 41-year-old ship MV Isle of Arran returns to the route. The North Ayrshire town has been without a ferry service for six months, since the arrival of MV Glen Sannox which is too large to fit the Ardrossan facilities, and sails instead from Troon. A CalMac spokesperson said having three major vessels out of service in July meant some disruption was unavoidable but it was taking steps to give communities as much capacity as spokesperson said : "Both MV Alfred and MV Lord of the Isles require the works they'll be off service for, and we are doing the best we can to maintain service levels and meet capacity requirements on all islands with the vessels available to us during this period."We are grateful to local communities for their support as we've worked through a complex set of circumstances and apologise to those who will see services affected between 7 and 21 July." What sailings are affected? MV Alfred, the catamaran being leased from Pentland Ferries, will be out of service between 7 and 21 July for essential maintenance. The ferry operates between Troon and 9-11 July, MV Lord of the Isles, which usually operates between Mallaig/Oban and Lochboisdale in South Uist will be off service while work to its main engines is carried Isle of Arran will operate five sailings per day from Ardrossan from Monday, apart from between 9 and 11 July when it will cover sailings to Caledonian Isles remains out of action and has been unable to carry passengers since January 2024 due to a series of faults. Engineers from Norway are assessing the latest sea trials with an update expected disruption will have a knock-on effect on services to South Uist and Coruisk and MV Loch Frisa will operate a two-vessel service to Mull. MV Isle of Mull will operate a daily return service to South Uist via Oban, but will stop at Mull en-route to South Uist to add extra capacity.

6 Bottles You Must Try If You Want To Learn About Scotch Whisky
6 Bottles You Must Try If You Want To Learn About Scotch Whisky

Forbes

time19-06-2025

  • General
  • Forbes

6 Bottles You Must Try If You Want To Learn About Scotch Whisky

With the incredible range of Scotch whiskies available to try today, it's become trickier than ever to figure out where to start. Diving in also means learning a new kind of whisky vocabulary - sherry bombs, peat, ex-bourbon, Islay, single malts, grain whisky - it can all feel a little overwhelming. But it doesn't have to be intimidating. While there's always new Scotch whiskies being released all the time, I've curated here what I'll call an ideal 'starter pack'. Each of these six whiskies is a great introduction to the different kinds of aroma and flavor profiles you can find in Scotch. While some of these are well-known, these aren't 'beginner whiskies'. The way they are made and matured also serves as an excellent way to start learning about production, maturation and even the history of Scotch whisky. So in no particular order, we've got: This iconic whisky is considered to be one of the industry's gold standard products. The Basics: Johnnie Walker Black Label is one of the most widely recognized Scotch whiskies in the world and features possibly whisky's most recognisable mascot, the 'Striding man'. It is also widely considered by the global whisky industry to be a masterpiece in terms of the quality and consistency that has been maintained over decades at a mass scale of production. First released in its current form in 1909, it's produced by Diageo and blends around 40 different malt and grain whiskies, with a minimum age of 12 years. Why is it important: Black Label is a perfect example of the blender's art: consistency, complexity, and a seamless integration of styles is achieved while mixing together 40 different malt and grain whiskies drawn from all over Scotland. Matured in a mix of ex-bourbon and ex-sherry casks, it also features just a light whisper of barely perceptible peaty smoke. It's also an incredibly flexible whisky. Whether enjoyed neat, with ice or in a cocktail it'll always be satisfying to drink. Tasting notes: Table Whisky from the Leith Export Co. The Basics: Grain whisky is an underrated Scotch whisky category. When it comes to Scotch whisky terminology, 'grain' refers to anything that isn't made with 100% malted barley, and usually is distilled with a piece of equipment called column or continuous stills as opposed to the more traditional pot stills. Chapeau to the good people behind the Port of Leith Distillery in Edinburgh for releasing this affordable grain, which they've actually sourced from another Edinburgh distillery, the mysterious North British grain whisky distillery in Gorgie. Why is it important: Grain whisky often gets overshadowed by single malts, but this bottle shows just how elegant and approachable grain can be. Grain whisky features less of the variety found in malts - great grain whiskies tend to be sweet, floral and creamy. Table Whisky is the current and hip go-to for an easy to find, high quality and budget-friendly example of the category. Tasting Notes: The Deanston 12 Year Old label. The Basics: A Highland distillery housed in a former cotton mill, its 12 Year Old was reintroduced in 2012 with a bump in ABV and a promise that no chill-filtration nor caramel coloring added into the whisky. The distillery itself also generates its own power through an onsite hydro-energy facility. Why is it important: This whisky is entirely aged in ex-Bourbon casks, which comprise the vast majority of casks used to age whisky around the world, including in Scotland. Deanston 12 is an ideal example to illustrate the kinds of aromas and flavors that can be typically found in great ex-Bourbon casks - which tend towards lighter profiles. Tasting Notes: The Tamdhu 12 Year Old is entirely matured in sherry casks. The Basics: Located in the Scottish whisky capital of Speyside, Tamdhu exclusively matures its whiskies in sherry casks. The 12 Year Old expression debuted in 2018 as part of a revamped core range. Why is it important: This bottle demonstrates the power of sherry cask maturation without going too dry or deep. Using only Oloroso-seasoned European and American oak, Tamdhu 12 is rich and full-bodied. It's a great ambassador for sherried Scotch, showing how cask seasoning plays a major role in shaping flavor. Tasting Notes: Springbank Distillery's stills. The Basics: Campbeltown's Springbank is revered by most whisky connoisseurs and is one of the most old-school, largely making whisky exactly using the same methods as 50-60 years ago. Everything is done on-site, from malting to bottling. Its flagship 10 Year Old, is matured in a mix of ex-bourbon and ex-sherry casks. Why is it important: This is a perfect representation of what Campbeltown whiskies are about. While classifying whisky profiles by 'region' tends to be counterproductive, Campbeltown only has three of them (two of them owned by Springbank's owners), and they definitely share some key characteristics. Springbank 10 is coastal, oily, and ever so slightly peated,. Tasting Notes: Laphroaig Quarter Cask The Basics: Laphroaig is often the first distillery people think of when the word 'peat' is mentioned. One of Islay's poster children, Laphroaig's whisky is both loved and hated because of it's bold, medicinal and smoky profile. Therefore it serves as a perfect, if polarizing, example showcasing the aromas and flavors of heavy peat. Why is it important: When the Quarter Cask was first launched in 2004, it represented a bold move in maturation - using smaller casks (quarter casks, hence the name) to create an intense full profile across a shorter space of time. The whisky is first aged in standard ex-bourbon barrels and then transferred to smaller American oak quarter casks, increasing the contact between whisky and wood. Personally I prefer the result here over the distillery's iconic 10 year old. Tasting Notes:

Best scotches for Father's Day, from bargains to stupidly expensive
Best scotches for Father's Day, from bargains to stupidly expensive

USA Today

time12-06-2025

  • Entertainment
  • USA Today

Best scotches for Father's Day, from bargains to stupidly expensive

Best scotches for Father's Day, from bargains to stupidly expensive There's a certain classic vibe that emanates from an open bottle of Scotch whisky. One whiff, and suddenly you're standing behind Sean Connery in line at the bar of a wedding that seems far too fancy to have you on the guest list. That's an acquired taste, certainly, but a rewarding one. For a small sovereign nation, Scotland produces a tremendous amount of whisky with a wide spectrum of flavors. An Islay malt and a Speyside one will taste very different -- in a good way. Whether you're looking for something smoky and spicy or smooth and mellow, there's a Scotch out there for you (or, since this is a Father's Day guide, your pops). MORE WHISKEY LISTS FOR FATHER'S DAY: -- Best flavored whiskeys -- Best and most affordable bourbons -- Best spicy ryes Let's talk about the Scotches I've been lucky enough to review this year and see if we can't find you something nice -- whether you're paying $40 per bottle or, deep sigh, $2,000. Smokehead Let's begin with a disclaimer; smoky, peaty Islay malts are my thing. The closer my dram tastes to a campfire between the ocean and a bog, the better. Cracking a bottle of Smokehead reminds you exactly where it's from. A malty, smoky essence fills the room once poured. It promises you a complex, slightly tough to drink whisky that will, hopefully, reward you for diving into an Islay-born sipper. Digging your nose into the glass unleashes a whole world of flavor. Salt, oak, smoke, peat, licorice and maybe even a little bit of leather. It's very nice. The first sip begins gently, with a bit of a buttery feel. The spirit itself is a little denser than I'd anticipated, which leaves it to coat your tongue. Soon after, the smoke rolls in. It brings flavors like honey, oak and even a little citrus sweetness. For a bottle that promises a smoke bomb, it brings campfire vibes without being especially strong or acrid. Since it's tempered down to 80 proof you're losing some of the bolder flavors you might get from a Laphroaig or Ardbeg. That means you're left with the smoky peat from start to finish while digging for the minor notes throughout. It's not a problem for me -- I love a good smoky dram -- but if you're mostly a Speyside or Highlands whisky drinker this may not be the kind of smoothness for which you're searching. Still, at about $40 per bottle it clocks in at about half the price of better known Islay neighbors. It won't deliver the complex flavor and deep reflection that come with those bottles, but it will get you halfway there. It's an easy sell and a whiskey you won't feel too badly about mixing with soda or thinning out with a little bit of ice. Tamhdu 12-year The presentation here is lovely. The box has an unique open center (seen here framing bobblehead Christian Yelich. I did not think this photo through). The bottle itself is segmented like Suntory's Hibiki, and I love a good tactile bottle. It pours a modest caramel. It smells similarly light, but there's enough to make you believe the sherry cask that ushered the spirit to near teenage years is still playing a role. There's some minor, gritty fruit -- a little citrus, a little... plum? Something with a pit, certainly. That fruit is evident throughout the sip. It's a lighter scotch and true to the Speyside form, smooth and a little thinner on your tongue than some of the beefier malts. The sherry influence comes through in a way that reminds me of Great Lakes' Christmas Ale; a little cinnamon, maybe some clove and nutmeg and some warm fruit flavors. The finish hits you with a little oak, which lingers pleasantly after it clears your lips. Tamdhu isn't a flavor knot that begs you to sip softly over the course of an hour to untangle it. You understand what the goal is right away, and the spirit hits it consistently and cleanly. This makes it a proper sip, though one a more experienced Scotch drinker may find a little easy. Still, it's smooth and flavorful, making it a nice dram to sit with. Octomore Let's talk about three of the latest Octomore expressions -- a whisky that brings some of the smokiest, peatiest flavors in the world to each bottle. Octomore 15.1 True to its five-year age, this pours a pale golden color. Imagine someone left a lager out overnight and all the bubbles disappeared. It's got notable stickiness, leaving a ring of liquid slowly clamoring down the sides of a tulip glass when swirled. It smells great and a little harsh at the same time. The roasted malt is there under a dense layer of peaty smoke. The first sip is, siblings, strong as hell. The peat is as advertised, unmistakable from the second it hits your lips to long after it's settled in your stomach. While there's heat involved here, there's surprisingly little burn from a whisky that clocks in at 59.1 percent alcohol by volume (ABV). This is, undoubtedly, a slow sipper. But it's also not an unpleasant one. There's a tremendous feeling after that sip clears your throat. You exhale and feel like you're breathing pure delicious and beautiful smoke. This sounds unappealing, I'm aware, but it feels like a superpower; like I'm exhaling magic. Like the best parts of Scotland have been distilled into a glass and processed in my body, which is churning out exhaust as I spring to life. Too dramatic, perhaps, but hot damn. This is A LOT in all the best ways. It's exactly as advertised, and while it lacks the cache of an 18-year Scotch it never feels unfinished or underdone. It just tastes great in a very specific way that will be WAY TOO MUCH for some people but right in the wheelhouse of a celebratory drink for me. Octomore 15.2 Again, it pours much lighter than you'd expect for a dram as expensive as it is. But what it lacks in oak influence it makes up for in smoke and peat. That much is clear as soon as you stick your nose in the glass. It's like a salted caramel bonfire and, friends, that rules. There's a roasted malty sweetness up front. Then comes the smoke, weaving through vanilla and grain and a little salty stone fruit. You hit that exhale I loved so much in the 15.1 -- for me, the best part of drinking Octomore. It's strong, certainly, but there's no burn even for a Scotch less than half the age of most of its peers. The difference for me between 15.1 and 15.2 is that sweet, nearly fruity start. It's milder in that regard and that smokiness, while still light years ahead of other malts, is a little less notable. This doesn't make it a tame whisky. It just makes it a little more accessible for a drink most people will have to ramp up to (me. That's me. If i tried to drink this in my 20s I would have tried to keep it together in front of my friends while my eyes slowly boiled behind this facade). Octomore 15.3 This pour is slightly deeper in color than the other two. It smells salty and smoky but not boozy despite the 61 percent ABV inside. OK, maybe it's a little boozy, but not as much as you'd expect. The first sip is gentle and sweet up front but a monster on the back end. It's warm and smoky and a little harsh. Which, again, we're dealing with a 122 proof spirit so that makes sense. It's much drier than the 15.2. and slightly more than the 15.1, snapping off each sip with a crisp, smoky and slightly spicy finish. The end result is a complex spirit that works the way good hot sauces do -- adding flavor without letting the heat entirely take over. There's a whole journey here, and while it's not as enjoyable as the other 15-series Octomores it's still very nice. For something with triple the peat of the other malts it's not quite as smoky as I'd expect, but that extra PPM does seem to mute the swirling flavors that make the others so special. It's strong and lives up to the Octomore reputation. It's not my favorite, but it's still pretty dang good. Ardbeg Wee Beastie I will go to bat for the Wee Beastie whenever possible because it packs so many big bold flavors into a five-year Scotch. For a fraction of the price of the Octomore you get many of the same vibes, albeit with rougher edges. Don't get me wrong, Wee Beastie is not for beginners. It's smoke and peat and big spicy flavors up front, which can be a turnoff. If you stick around you're rewarded. There are nice little moments of vanilla and caramel underneath that campfire vibe. It's not especially smooth, and it's gonna take you a while to get through it. Still, you get that post-sip exhale where I breathe smoke and try to figure out exactly what I just tasted. It's always a positive thing -- and, again, it's only gonna run you about $50 compared to the $125-plus of the Octomore above. Ardbeg Smokiverse "Ooooohhhh ohhh OOOOH ooooh OOOOOOOH." That was my expression after just sniffing this pour. The Smokiverse delivers exactly what it promises; big smoky flavor against the backdrop of a gentle salty canvas. So while it's lighter in color than you may expect, it still brings all the hallmarks you'd expect from Ardbeg. That salt and smoke are front and center, but it makes for a remarkably smooth and interesting dram. The salt keeps things dry, while the smoke lends cover to the rich well of flavor lying underneath. There's a gentle touch of licorice and a little light citrus -- not much, but just enough to reward you if you keep coming back. And the Smokiverse has some tremendous replay value. It's dry and has those tiny notes of leather and vanilla and pepper that all operate under that cover of classic Islay flavors. Ardbeg's special releases come out on a regular basis, and it's reasonable not to collect them all. But if you're looking for something slightly difference, they're always worth a splurge -- and, my sample bottle aside, typically come in the kind of lovely bottle that suggests, yep, you're treating your guests to something niiiiiice. Ardbeg doesn't miss, and this is another beautiful example of it. Glenfiddich Grand Chateau 22 My sample bottle isn't nearly as ornate as the real thing, which comes in a lovely shoebox-sized case. The bottle itself is Glenfiddich's signature triangular mold, which you can see here but not in my own photos because, understandably, the company didn't want to mail an $1,800 bottle to a random journalist. Fair play, Glenfiddich. Understandably, that's going to make it a niche purchase -- a dram that's more of a conversation piece than a functional whisky. Here's where I level with you and say, no, I'd never buy a bottle of this myself. Tragically, I was raised with an incurable case of poor brain. But I could be tempted to buy a pour on a special night, and maybe that's what you've got in mind for Father's Day. Or, hell, maybe you've got the kind of cash to drop two grand on Scotch. So, you know, good for you. That rules. Anyway, this Speyside whisky is greatly affected by the Bordeaux red wine casks it spends the final nine years of its 31-year aging cycle inside. The smell from the top brings the undeniable aged grape/young brandy vibe of a nice bottle of wine. Underneath that is a little salt, leather, chocolate and oak. While it's going to be smooth -- 31 years! -- it's also going to have a lot going on below the surface. That wine influence creates a sweet and soft landing spot up front. You get lots of rich fruit flavor and a little honey sweetness the moment it hits your lips. Then comes a little pepper, swirling with that fruit and oak and just a little bit of salt to keep things dry. There's more than just grape here, as you get some orange and cherry in each dense sip. That applies to the texture as well, as this brings a little heft to your tongue. If *feels* expensive, which is great because, you know, it is. There's a little bit of a "creme brulee at a fancy restaurant" vibe given the lush fruit flavor, vanilla and hints of caramel that linger through each sip. It really is quite nice. $1,800 nice? Maaaaan, I dunno. But it's still extremely good whisky. Longmorn 30 Once more, we venture into the world of the stupidly expensive. There's nothing ostentatious about the sample bottle Longmorn mailed for review. But that's about $250 worth of whisky in that small bottle labeled so lightly you can hardly see. The actual bottle is much nicer and, at around $2,000 USD per fifth, it damn well better be. Longmorn may not look it, but it certainly smells expensive. This is clearly a spirit that's taken its time getting to us. It pours a rich deep copper. The smell off the top is imbued with the oak it's spent three decades sitting in. You get vanilla, cinnamon, caramel and a little pepper. There's a steady current of mashed fruit underneath -- spreadables like marmalade and grape jelly (you know, but fancy). All in all it gives off the impression of a fancy, complex dessert at a place you had to make reservations at three months ago. The first sip is, as you'd expect, remarkably smooth. There's a gentle sweetness that carries each pull along, acting like a slow-moving river of honey and brown sugar. You get hints of that fruit influence along with the vanilla you'd expect. Things aren't overly sweet, but that's undoubtedly core to Longmorn's flavor profile. Soft, sugary fruit, honey and vanilla before just a little bit of roasted almond and cinnamon remind you of its roots. It's delightful to drink; complex, sweet and incredibly easy to come back to. Is it worth the money? Personally, I'm not going to drop two grand on whiskey, even if it's so old Leonardo DiCaprio would ignore it. But there's no questioning the smoothness and quality at play. If you're looking for a gift that serves as a status symbol but backs it up with more than just empty displays, Longmorn's your huckleberry.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store