Single Malt Report: Craigellachie 11 year old 2000 Duncan Taylor Dimensions

In one of the few bright spots in this year's whisky news, the Dewars/Bacardi folks decided to start releasing more of their distilleries' single malts.   The Aberfeldy range received a facelift.  Aultmore is also technically getting a refresh, but the previous 12-year-old they used to offer had never been widely available.  Royal Brackla will have three expressions in 2015, as will Macduff (aka The Deveron).  Meanwhile Craigellachie has already hit the market with four different age statement-listed bottlings.  The 13yo is actually in the US (but not the West Coast for some reason).  I've heard the prices on the older whiskies are very high, but at least Bacardi chose to avoid the NAS fad.  Plus the Craigellachies are all at 46%abv and early reports say that the Craigs are not overoaked.  So far, so good.

But since I'm no longer in the habit of blind bottle buys of brands I don't know, this review is NOT of Bacardi's new stuff (fake out!!!).  Instead it's of the one Craigellachie sample sitting in my stash, an 11 year old 2000 bottling by Duncan Taylor.

I'd only had one Craigellachie before last week, a baby one (8 years? from AD Rattray) which inspired only a shrug and the designation as the only ADR I've had that was less than good.  So, despite the first paragraph, I don't have the experience to vouch for Craigellachie's quality.  Let's see if this sample provides clarity.

Distillery: Craigellachie
Bottler: Duncan Taylor
Series: Dimensions
Age: at least 11 years old (2000 - 2011)
Region: Speyside (Central)
Alcohol by Volume: 46%
(Thank you to Tetris for donating this MoM sample to D4P Laboratories!)

NEAT
The color is that of a decently hydrated pee.  And I use that comparison because its nose's main characteristic is urine.  And no, not baby pee or yellow diapers, but grown-up whizz.  Everything else happens in pairs.  There's a heck of a lot of barley and pine sap.  Then sand and seashells, cinnamon and sugar, anise and fennel seeds.  The palate has the big barley note too.  There's a momentary baked apple sweetness which retreats into a mild bitterness.  There's also some salt, sand, and hot cereal.  And wee-wee tinkle.  Very grainy again on the finish, along with some bitterness.  Lingering the longest is a very specific note that reminds me of St. Peter's gluten-free sorghum beer, a beverage unfriendly to these taste buds.

WITH WATER
The nose opens up a bit, becoming more floral and (fresh) herbal.  Some new notes of cardamom and lemon.  Also sand and pee.  Meanwhile the palate gets knocked out of whack.  It gets yeasty, with a less palatable bitterness.  There's burnt wood, salt, dry mild cheese, and (yes) piddle amongst the barley.  The finish is bitter, yeasty, cheesy, salty, and barley.

So, this whisky is another one that qualifies as quite nude, but also quite boring.  It feels as if it could serve as malt filler for one of Dewars' blends, though maybe with a bolder cask giving it the required vanilla and caramel notes.  Water did improve the nose, but screwed up the palate.  Perhaps the piss notes may appeal to some -- not that there's anything wrong with that -- but dang if it does not do it for me.

I'm 0 for 2 with my Craigellachies.  If any of y'all have had good ones let me know in the comments below.  If you've tried the new Craig 13, do tell.  That one's price is in the $45-50 range on the East Coast; this one's price was more dear when it was on European shelves.

Availability - possibly all gone
Pricing - may have been in the $80-90 range (minus VAT, plus shipping)
Rating - 73

Single Malt Report: Brora 30 year old, 6th release

On Saturday, my daughter turned 0.5 years old.  And on Monday, my wife and I ended our dietary cleanse.  It was indeed time to celebrate and reflect and--

Yes, there was Brora last night.

My previous experiences with Brora were okay.  But "okay" was disappointing because I expected the sublime.  Peated Highland malt is probably my favorite sub-sub-sub category of scotch whisky.  And Brora's reputation (and pricing) are sky high.  But, again, "okay".  Meanwhile, its Diageo dead stablemate, Port Ellen has never let me down.  All four of the PEs I've tried were excellent.  The best Brora I had previous to last night was kinda good.  With my expectations lowered a full step, how would this one (my first Brora OB) fare?

Many many many thank yous to Eric S. for sharing this sample with me!

Distillery: Brora

Bottler: Official (Diageo), 6th Release

Age: 30 years (bottled in 2007)

Maturation: ex-bourbon and ex-sherry caks (per Whiskybase)
Limited Bottling: 2577 of 2958

Region: Highlands (Northern)

Alcohol by Volume: 55.7%

Its color is medium gold, slightly lighter than classic DiageoGold™ though possibly more legitimately gilded.  The nose leads with seaweed and band-aids held in very graceful American oak.  A nice farmyard element lingers throughout: manure, hay, and soil on denim.  There are also gentler notes of dandelions, sea air, rosewater syrup, and an apple/pineapple syrup.  With additional time in the glass, the whisky starts to develop some dusty book page notes.  The farm and fruit notes rise in intensity together.  The ABV is more apparent in the palate, though there's a very aromatic note, perhaps old peated malt merging with good oak.  The progression happens something like this: salty peat → mango & pineapple → umami → floral peat.  There are also notes of vanilla extract, broken rocks, rock salt, ink, and something industrial.  It's a sharp attack delivered with a creamy texture.  The finish has barnyard hay, seaweed, ink, and caramel sauce.  There's a big note of snuffed bonfire and a smaller bitter one.

Well, here's my first great Brora.  It beats the snot out of the Old Malt Cask and Connoisseur's Choice versions I'd had.  It's both bigger and subtler.  It's one to nose for an hour.  I'm clearly no Brora expert, but this whisky is what I imagine folks are referring to when they opine on classic Brora.

If I'm to pick nits amongst the whisky heights, then I'd say the nose is amazing, the palate very good, and the finish merely good.  I'm grading this the same as the 2011 edition of Laphroaig 25 CS, but I might take that Laphroaig over this Brora if the prices were the same, even through one could get two or three of the Islays for the price of this Highlander.  Nonetheless, this Brora is excellent.  If you can get your mitts on a sample or a pour, I recommend it.

Now, back to fatherhood...

Availability - European shops and auctions
Pricing - could originally be found for $300ish, now is over $1000
Rating - 92

Single Malt Report: Braeval 17 year old 1989 Cadenhead

With the first three days of The Cleanse complete, I am now a perfect being.  Everything I say is terribly interesting, my feet glide across the dancefloor like Gene Kelly's, and my s**t don't stink.  Oh what is this, a whisky review?  Ah, whisky my old crutch.  It's a good thing I wrote these notes before The Cleanse because I am through with you.  I can’t remember your face anymore, your mouth has changed, your eyes don’t look into mine--

Oh f**k, who am I kidding? Whisky dear, please be there to meet me when I return.  In the days between I will think on you fondly.  I’ll see you in the sky above, in the tall grass, in the ones I love--

Okay maybe I'm somewhere in the middle.  The one thing that stinks (other than, well never mind) is that the nights have cooled down and whisky weather is beginning to show......and I'm stuck enjoying it with a red quinoa salad and a glass of club soda.  I'm sure the temperatures will jump to 90 degrees once The Cleanse has ended.

Today's review is of a Braeval single malt.  Braeval, also known as Braes or Braes of Glenlivet, is another distillery that's a little foreign to me.  It's a youngin', built in 1973 by the Chivas folks who still use almost all of the malt for their blends.  In fact, I don't think they've ever released an official single malt bottling.  Thus the only way to try the Braes is via the few independent bottlers who are crafty enough to get a cask.  Cadenhead has released several and here is one of the more recent ones.

Distillery: Braeval
Bottler: Cadenhead (Authentic Collection)
Age: 17 years (1989 - February 2007)
Maturation: Sauternes Hogshead
Bottle: ??? of 276
Region: Speyside (Banffshire)
Alcohol by Volume: 55.9%
Chillfiltered? No
Caramel Colorant? No
Thank you to Cobo for the sample!!!

NEAT
It has a filtered apple juice coloring.  The nose introduces the whisky as a potential sweetie: sugary cream, overripe tropical fruit, and overripe bananas.  Also lots of charred oak and BIG vanilla.  Smaller notes of citronella candles, lemon curd, and dried apricots.  Very sweet citrus strikes first in the palate, followed by a blast of ethyl heat.  Then buttery caramel, mint candy, white peppercorns, and tobacco appear next, with an undercurrent of Campari-like bitterness.  More bitterness in the finish.  The peppercorns, mint, and tobacco carry through.  Then barrel char and smoked lemon peels.  Maybe some prunes too.

WITH WATER
On the nose there's vanilla.  And more vanilla.  Cream, caramel, and lots of sugar.  The fruits recede way into the background.  Maybe something floral remains.  Meanwhile the palate keeps the bitter note.  Some tart lemons and limes show up.  Though there's lots of sugar here too.  It finishes very candied.  There might be a raisin or two.  It's also slightly floral, vaguely citrusy, and a little bitter.

This whisky is almost entirely oak and wine, especially in the nose.  The refreshing bitterness in the palate occasionally salvages it for me, as do the tarter and peppery notes.  But most of the time it feels like a high abv liqueur which has only a passing resemblance to whisky.

There are some people who would love this stuff.  Folks who love Glenmorangie Nectar D'or and/or Jim McEwan's Sauternes finishing flights of fancy might be over the moon with this one.  But I can't be counted amongst that demographic.  Where is the whisky in this whisky?

Other opinions:

--Whiskybase members like this Braeval much better than I, judging by the ratings.
--One of the Malt Maniacs gave it a score of 50.

--Serge at whiskyfun finds more spirit to it than I did, but he also notes the gobs of oaky vanilla, butter, and caramel.

Availability - possibly all gone
Pricing - may have been around 65EUR
Rating - 75

Single Malt Report: Blair Athol 11 year old 1998 Signatory UCF (cask 2757)

This week I'm participating in a so-called dietary cleanse.  No dairy, no gluten, no processed sugar, and no alcohol.  Normally, I have no interest in cleanses.  People should consciously moderate their intake of toxins and troublesome dietary elements so that an abrupt purge isn't necessary.  But it's become obvious that moderation hasn't been one of my strong points since my stay-at-home-father gig began.

I've completed the first day of the cleanse and I haven't eaten the neighbors, yet.  Though my daughter got wise and hitched a ride to another state.  In classic fashion I did four whisky reviews in the thirty-six hours before the cleanse so that this blog would have some sort of content over the next two weeks.  The sacrifices...

Label information written by foot

Anyway, Blair Athol!  Blair Athol?  This the second Blair Athol review in this calendar year.  What the hell?  That's twice as many graded reviews as I've done of Bowmore in 2014.  If you missed my first exciting Blair Athol review, here's the link.  It was of a 25 year old single cask release by the independent Dutch bottler, Van Wees.  And it was very good (89 points worth).

I've had quite some luck with Van Wees.  I've also had a lot of luck with Signatory.  Signatory has a number of different ranges but the two most familiar ones are their Cask Strength and Unchillfiltered collections.  Today's Blair Athol is an 11 year old single hogshead from the Unchillfiltered Collection.  And it arrives courtesy of Florin (a prince).

Distillery: Blair Athol
Bottler: Signatory
Age: 11 years 1 month (4/8/98 - 5/8/09)
Maturation: Hogshead
Cask #: 2757
Bottle: 250 of 361
Region: Highlands (Central)
Alcohol by Volume: 46%
Chillfiltered? No
Caramel Colorant? No

The color is a very pale amber.  At first the nose is bready and yeasty with some butter, caramel, and pencil shavings.  But moments later it opens up into mango and grapefruit.  Then it expands further into lavender and violet (flowers, not soap).  Then some more patience brings fresh orange pulp and sea air.  The palate leads with grasses and dried leaves, followed by oranges and limes.  Caramel pudding, maybe some peppery spice and a candy cane.  It's effervescent but very delicate.  Its sweetness gradually expands.  The finish seems shortish at first but then comes back for a second round, boomerang-style.  Lots of citrus peels, lager, dried leaves, pepper, and cocoa powder.

This was much too fragile for water, almost as if it were 40%abv.  That being said, I like it a lot.  While the palate isn't terribly complex, it's very pleasant.  It's the nose that thrills.  It opens and opens and opens like a little blossom in the sun.  It's all pretty.  I'm considering tracking down a bottle, especially since my wife likes it.  She and scotch whisky are acquaintances but not pals, so this a rare thing.  Gives me an excuse to say, "Hey, I bought you a present!"

Availability - Scarce (US)
Pricing - $60-$70
Rating - 87

Single Malt Report: Benromach Peat Smoke 2004

Two weeks ago, I led a tasting session for a group of great folks who were relatively new to whisky.  While prepping for it and considering all of the stuff that's helpful to beginners, I inevitably started thinking about the whisky "regions".  The "regions" are still being included in whisky pamphlets, maps, ad propaganda, and even in books published by professional writers.  But other than for geographic purposes (as I use them on my blog), the "regions" are have become meaningless.  Islay does not make the only heavily peated whisky in Scotland, nor do all the Ileach distilleries make peated whisky of consistent quality.  There's light wispy (even triple-distilled) single malt being made outside of the Lowlands.  Bladnoch, a Lowlander, was making quality peated malt before its closure.  The "Island" distilleries each have their own very specific style (see Tobermory versus The World).  Campbeltown distilleries often seem to have an industrial, almost grimy, style thanks to Springbank, Glengyle, and Glen Scotia; but, again, Springbank has a triple-distilled brand (Hazelburn) and Longrow, a heavily-peated brand that can kick the asses of most of the Islays right now.  And, yes, a few Speyside distilleries are making competitive peated whiskies as well.  So those regions, which could once be used as relevant helpful shorthand, have become neither relevant nor helpful nor shorthand.

I'm following up Tuesday's review of one peated Speysider with another peated Speysider today.  This time it's a highly peated (50+ppm at maltings) single malt from Gordon & MacPhail's distillery, Benromach.  Sadly, I'm way behind in my Benromach experience.  Because they're one of the ten smallest distilleries in Scotland and because G&M pried it out of United Distillers claws in 1993 (after it had been mothballed for ten years) I really want to root for their success.  But if the whisky isn't good, then there's no need to cheerlead another so-so distillery.  So far, their ten year old makes for decent drinking and I like their Organic product, though I may be alone on the latter.  Here's a recent batch of their heavily peated stuff.

Distillery: Benromach
Ownership: Gordon & MacPhail

Age: 8-9 years (2004 - 8/2/13)

Maturation: first-fill ex-bourbon casks

Region: Speyside (Findhorn)

Alcohol by Volume: 46%
Peat PPMs: 53
Chillfiltered? No.
Caramel Colored? Probably not
(Thanks to Eric S. for the sample!  Eric, please let me know if any of my data is incorrect and I'll update it ASAP.  Thanks!)

NEAT
The color is of a pinot grigio.  The nose begins with vanilla-covered roasted peat.  Very roasty and toasty in general.  There are some youthful rubber and acetone notes, but they're in the far background.  Apples and pears around the edges.  A whiff of sea air and sugary pastry notes.  Seems to get more vibrant as it opens up, but overall it's not as peaty as I had expected.  There's more peat smoke (as per the name) in the palate, though it doesn't dominate.  Big notes of cinnamon, anise, and vanilla lead the way.  Then cinnamon toast (cinnamon + granulated sugar + butter + toast).  Smaller notes of tangy lemons, sea salt, and notebook paper in the distance.  The peat gets dustier in the finish.  The tangy lemons and cinnamon toast fill up the most space, though the whole experience is sort of short.

WITH WATER
Vanilla, cinnamon, and barley move to the fore in the nose.  The peat recedes further but is still present.  Spiced orange peel and overripe mango start to emerge.  An oak pulp element develops after some time.  The palate becomes rather shy.  There's some pleasant bitterness hovering around the cinnamon, peat, bacon, brown sugar, and dust.  A hint of bacon remains in the finish, as does the peat smoke and cinnamon toast.

The first thing I noticed with this whisky is that the Peat Smoke is more like peat smoke.  Perhaps it has something to do with the shape of the stills, but the peat is very mellow considering its levels (50+ppm at malt) are similar to Ardbeg and Kilchoman, while being higher than Laphroaig and Lagavulin.  I'd say that most Caol Ila (30-35ppm) and some Ardmore (10-15) single malts register their phenolics more aggressively than this one.  This isn't necessarily a problem, delicate peat can be gorgeous.  It just caught me off-guard.

The whisky is much better without water than with, though the fruit notes that develop in the hydrated nose are nice.  At times all the sugar, cinnamon, paper, rubber, and acetate notes make this feel even younger than its age.  The overall mildness of the package may appeal to people who don't want peat fireworks, but the name is "Peat Smoke" thus it's the peat geeks who will buy it first.  And I'm not sure this will impress the geeks.

Overall it's decent, without any gruesome sins, and gets better with some air.  But right now (in their price range) they're dealing with BenRiach as competition in their geographic neighborhood and Kilchoman in the youthful peater category.  This may get close to Curiositas, but has a ways to go before it reaches Machir Bay's quality.  But since the Peat Smokes are done in small batches perhaps they will nail it well in other releases.  I would drink this again, but I'll pass on a bottle.

Availability - Some US specialty retailers
Pricing - $55-$80
Rating - 80

Single Malt Report: BenRiach Arumaticus Fumosus

You'll find me bitching and moaning about whisky finishes plenty of times on this blog, but I have yet to meet a rum-finished whisky that wasn't at least entertaining.  BenRiach Arumaticus Fumosus comes to the rum-finished arena from a different angle than others.  Firstly, it's peated.  This will be the first time I've tried a peated whisky finished in rum casks.  Secondly, BenRiach didn't utilize one-note sugary rum in those casks, instead they used an unspecified Jamaican rum.  Though my experience with Jamaican rum is limited, I highly recommend that folks with adventurous palates try a glass of Smith & Cross (neatly).  Smith & Cross is a bold estery beast, and I'm probably going need to review it some day.

Almost got the JJ Abrams lens flare on this one.

I obtained this BenRiach sample from Jordan from Chemistry of the Cocktail via a sample swap.  Jordan knows much more about rum than I do; his rum posts (especially this beginner's guide) are musts.  As per his recommendation, I got to know Smith & Cross a little bit before diving into Arumaticus Fumosus.

I've been looking forward to trying this whisky for some time.  I enjoy BenRiach's peated stuff, especially the 21 year old (whose review has made everyone think I'm Weedy McPotface), and have been very impressed with the cask work utilized for BenRiach and its mate GlenDronach (despite their occasional questionable label disclosure).  So, good peated malt meets quality casks......yes, please. 

Distillery: BenRiach
Ownership: The BenRiach Distillery Company

Age: minimum 12 years

Maturation: ex-bourbon casks for most of its life, then finished in Jamaican dark rum casks

Region: Speyside (Lossie)

Alcohol by Volume: 46%
Chillfiltered? No
Caramel Colored? No

NEAT

Its color is amber with very little in the way of oaky (or e150a) gold.  The nose has a definite blast of rum, but it's not the super-desserty version one will find in Balvenie Caribbean Cask, rather something with a bit of an herbal spicy bite to it.  It's well integrated, leading right to the malt and peat moss.  There are notes of a floral vanilla simple syrup, cotton candy, lemon peel, honey, molasses, wood smoke, and dry soil.  It alternates between earthy and pretty.  The palate is well-layered too.  Peat→molasses→honey→lychee and fresh cherries.  Very earthy (again) yet also sugared.  A smaller note of fresh oranges shows up occasionally.  Peat, pepper, and bitter notes begin to grow with some oxidation time.  Lots of smoke and sweets in the finish, think honeyed peat.  A hint of salty olives merges with some citrus.  The smoke grows with time.

---

I added a little bit of water, then took an intermission to hang out with my little critter......who immediately ate my notes (she has good taste, obviously)...

And then she came for the cell phone...

Luckily, my wife came to save me before all was lost to The Appetite.

---

Now back to the whisky.

WITH WATER (approx. 40%abv)
The farm takes over in the nose; very Ledaigy in fact.  The floral notes have been stripped away, leaving us with a fireplace in a candy shop.  There's a burst of dijon and honey mustard notes in the palate.  There's also some sugar, honey, and peat moss.  The smoke note is very delicate, and there might be a hint of ham in there too.  A pleasant dryness lingers into the finish.  It's much milder now, all on mustard and peat.

Having high expectations met has become a rarity for me recently, but this whisky was as good as I'd hoped.  Its palate even garnered a "Wow" from my mouth.  For me, there isn't a single misstep in the whole package.  I aim to track down a full bottle for myself and perhaps will later indulge in further hyperbole if warranted.

Tracking down a bottle can be more challenging than one might expect of a BenRiach.  While there was a Arumaticus Fumosus release in the US in 2007, it was very limited since the first batch of this experiment was limited to 290 6-bottle cases worldwide.  There appears to have been another batch or two in 2012 so that leaves me hoping that they continue producing this whisky.

Availability - Some European specialty retailers
Pricing - $65-$85 (minus VAT, including shipping)
Rating - 89

Single Malt Report: Aultmore 5 year old 2007 Master of Malt

This bottling interested me ever since I first saw it online two years ago.  At 66.8% it would have been my most alcoholled (not a word) Scotch whisky.  I'm sure I'm not the only degenerate for whom that is a lure.  But not a whole damned bottle, mind you, I'm not an arsonist.

Alexander Edward had Aultmore built in 1896.  He already owned Benrinnes and Craigellachie, and two years later his company would take over Oban, so it sounds like he was having a good time during the Pattison years.  He rode through the bust that followed, but when the next drop came along, in 1923, he sold Aultmore, Benrinnes, and Oban to John Dewar & Sons. (My god, you just typed Dohn Jewer, you bastard.)  Dewar, Walker, and Buchanan merged together with Distillers Company Limited (DCL) in order to sweat out the dark times.  More than seventy years later, DCL (now called Diageo) sold the Dewar's properties to Bacardi Inc.  And that is who milks Aultmore for its Dewars blends to this day.  Somewhere on this planet there's an old official 12 year old, though Bacardi is releasing a couple new officials next month.  That could be a good thing since it can be a little difficult to find indie Aultmores.

And that brings me to this independent bottling, a single super-young cask from Master of Malt.  Let's see if this hot stuff tops yesterday's Aultmore.

The one on the right this time.  I reviewed the one on the left yesterday.

Distillery: Aultmore

Owner: Bacardi Inc.

Independent Bottler: Master of Malt

Age: 5 years (March 2007 - May 2012)

Maturation: first fill sherry puncheon (probably made of American oak)

Type: Single Malt
Region: Speyside (Banffshire)

Alcohol by Volume: 66.8%
Limited Release: 628 bottles
(Sample purchased by yours truly.)

NEAT
Though the whisky is only 5 years old, the first-fill cask has given it some color, a medium gold.  The nose isn't as spirity as I'd anticipated.  In fact there's less ethyl than yesterday's TBWC bottling.  An intense caramel note arrives first, then stays for the whole trip.  There are some very defined cereal notes, along with cotton candy and confectioner's sugar.  Both flower and flour notes.  Butter, Milk Duds, taffy, and a hint of prunes.  Its palate is raw and hot.  Just grains and herbs at first: oats, barley, hops, and juniper.  Then comes cinnamon, caramel, sour lemon candy, and graphite.  Grains and herbs again in the finish.  Also some tart citrus and a moment of pine.

How about we wet this fire?

WITH WATER (approx. 47%abv)
Oh man, at first the nose is all sea salt caramel gelato.  Then gradually out come notes of peaches and oranges, flower blossoms and pastry dough.  Very desserty, especially with the dusting of confectioner's sugar.  But the palate spins a different tale.  Wood plank, graphite, and burnt paper.  Caramel meets Tanqueray-like herbals.  Cinnamony rye-like new make.  It finishes with barley, caramel, stale cookies, and graphite.

The smell and taste exist in two completely different realms.  The nose is vibrant.  Hell, it's fantastic.  But the palate is nothing but very rough new make.  I'm not saying that MoM only nosed this cask before they bought it, but this would be a good example of the dangers of only nosing something before buying and bottling it.

For a different point of view, see Serge's review.  He found his to be all oak.  All those palate references to bourbon, coconut, vanilla, and sweetness were very foreign to what I tried.  Yeah, I found some caramel and wood plank, but everything else was grains and herbs and graphite.  Though, I think we'd agree that there's no integration between the wood and spirit in the palate.

To me the nose is so good that I would definitely drink this again, if offered.  But the palate is less than half baked so I'm not disappointed that I only bought a sample**.

Availability - Master of Malt (though it's sold out)

Pricing - Was $55ish w/o VAT, before shipping; around $80 w/shipping

Rating - 80

**Looking at the difference between my notes and those of Serge and a few whiskybasers, there is an undeniable gap in our palate notes.  Others get lots of buttery oak, and I found rough spirit.  IF this is difference is due to another dud sample, then it would bring up an interesting issue.  If the IF is true, then 40% of the samples I've bought of Master of Malt's own indie bottling ranges may have been corrupted or gone bad.  On the other hand, my problem rate with the non-MoM-bottling samples I've purchased from Master of Malt?  4% (2 out of 50).  I find it odd that the samples of their own releases have had a possible fail rate ten times that of their samples of everyone else's whiskies.  Is it the whiskies themselves or is it a problem in their sample bottling approach?  My friends who bottle their samples while standing over their kitchen sink have had a 0% problem rate.  As I mentioned in a comment section last week, as of last year I am no longer buying samples from MoM.  Aside from the high shipping costs and exchange rate being issues, I've noticed that at least 1 in 4 samples have a noticeably lower fill level than the rest.  And now there's this new possible problem.  Because I do have faith in their non-MoM-bottling samples, I will review my remaining samples until they are gone.  If I start noticing issues with those samples, then I'll have to make a difficult reviewing decision about one of my favorite sources.