This time, I will introduce some delicious whiskeys that I bought or drank at bars in November 2025.
1st bottle: Comaspi Glenburgie 1995-2025 30 years Bourbon Hogshead
Glenburgie released by Komaspi.
On the 5th anniversary of the Korean bottler WhiskeyNavi, this is a triple release by Campbelltown Loch, the holy land of whiskey in the east, and Komaspi.
Just by hearing the lineup with this name, you can predict that it will be delicious.
The taste is high-chew, malt-derived chocolate, tropical, cream, passion fruit, sour and complex fruity flavors.
The price was 56,800 yen, so this was one I should have bought. .
I try to drink as much as possible and only buy it if it tastes good, but lately I haven't been able to go to a bar, so I regret not having it as an option for purchase. .
2nd bottle: Bowmore 2016 9 years Dein Whiskey
Bowmore is said to have changed its manufacturing method in 2016, aiming for a more fruity flavor.
The fruity taste is full of passion fruit, and you can also feel the umami, sea salt, peat, and Islay characteristics.
I've had several bottles of Bowmore, which is a hot topic when distilled in 2011 and 2013, but it had a taste that surpassed those.
2016 Distilled Bowmore is worth checking out.
At the same time, I thought you could make something delicious with short-ripened Scotch.
Many Japanese whiskeys are short-ripened yet fruity, thanks to a focus on yeast and the use of barrels that have become popular in recent years, such as IPA casks.
On the other hand, short-ripening Scotch retains a New Pottiness, and Japanese is better for this. . There are many things that I think.
It's hard to say because there are differences in climate and maturity. .
This was the one that instantly destroyed my personal impression.
I'm sure Japanese craft distilleries are delicious, but you were able to demonstrate the power of traditional Scotch distilleries with over 100 years of history. .
3rd bottle: Milroyds Jura 2010 13 years
First of all, I think it is rare at the time of Jura.
On top of that, it is heavily peated and has a 1st fill Jamaican rum cask finish, a spec that will surprise even the perverts.
Earthy peat, rum, brown sugar, and plum-like acidity.
I think the soil comes from peat, and the rum and brown sugar come from rum casks.
I think about half of the elements in the plum come from the rum cask, so I'd say there aren't many Jura elements. .
I always drink bourbon kegs or refill bourbon kegs that have a clear distillery flavor, but I thought it would be interesting to try one like this with thick false eyelashes and thick foundation makeup.
4th: Shinanoya Old Ross Dew 1990 28 Years Hogshead
Old Rosdew is an unblended spirit from Loch Lomond Distillery.
There is also an official bottle called Loch Lomond, but they are also made in different varieties such as Inchmarine, Inchmorne, Inchfad, and Croftengia.
I understood that the names were differentiated based on the strength of the peat, but from what I heard recently, it seems that they are not made differently.
It seems that distilleries gave their barrels nicknames for blended or vatting purposes, and the barrels were sometimes handed over to bottlers with those names written on them, and as the bottlers adopted those names and shipped them, names such as Inchmarine spread.
Returning to the taste, it feels papery and damp, but beyond that it feels old, or fruity like the 90's.
Although tastes may vary depending on how you perceive this paper-like quality, I personally like it.
I think the interesting thing about whiskey is that it has a papery quality even though it only uses barley, yeast, and water.
5th: Shinanoya Fettercairn 1995 25 Years Hogshead
Released about 2 years ago.
There is a strong hint of apple and honey, with a nutty lingering finish.
I think it's lost its vitamin flavor, but it's still delicious at this level.
These days, I think it's best to let whiskey sit for a few years after you buy it.
Impressions
As usual, releases were modest until mid-November, and from the second half onwards there was a rush for the furious year-end sales season.
To be honest, I haven't been able to go to a bar due to personal reasons such as dieting or running a half marathon, so I haven't been able to drink most of the bottles that are being talked about. .
Still, I've already stocked up on a few bottles, but for now I'd like to consider purchasing them after drinking them at the Whiskey Festival in Tokyo in December.
Please look forward to next month!
