Edinburgh Whisky Stramash Live Blog!


The #whiskystramash is here! It’s an absolutely stunning day for a whisky festival. The Harviestoun beer is flowing in the courtyard, there is Big Peat Bacon infused cocktails, Ancnoc, Paul John Whisky, New Zealand Whisky, Kilchoman, a Deanston time machine, a Woodford Speakeasy and more. There are still tickets available, you should come on down. Follow all the action here, on our twitter feed @EdinburghWhisky and the official @whiskystramash twitter feed. If you see me @chrishoban1, I may have a wee cheeky dram on me…

Come and find us…

Just trying a wee Glen Moray Peated Spirit. It’s an experiment they are trying, to show off their spirit with peat, and it went so well, they have released it. Peated to 18ppm after distillation. Single cask, cask strength. Here’s some tasting notes:

Glen Moray Peated Single Cask
2 and a half years old
Ex Bourbon Cask
18ppm, 60.8% Abv

Nose: Earthy, nutty, seaweed, cedar wood, oily notes, honeysuckle. It’s really interesting, as every time I nose it, I get something else. Sometimes it’s fresh, other times it’s mucky.

Palate: really nice gooseberry note, followed by marsipan and a plummy note. Just as you think it’s going to be a sweety, the smoke powers through.

Finish: Ashy.

Overall: Cracking stuff. I had it neat, but I’m sure it would be cracking with water too.

Now trying a wee Highland Park 21, courtesy of Whiski Rooms:

Highland Park 21

Nose: Pears, apples, fruits of the forest, apricot. Cream, pineapple, blackcurrant. Just a general juiciness and loveliness.

Palate: apricot, raisins, orange, pears. It’s not as good as the 18 (what is?), but it’s still very good.

Overall: Yum.

Now on to a wee Douglas Laing Glenrothes:

Douglas Laing Glenrothes
Sherry Cask
8 Years Old

Nose: meaty, spicy, raisiny, honeyed, slight bbq note. Lovely.

Palate: Initial burst of Ribena sweetness, followed by earthy notes, meaty notes, honey and oily notes. Hints of charcoal. It’s very in your face. Plums, burnt christmas cake (in a good way)

Overall: Very complex for it’s youth.

Now a Gordon & Macphail Linkwood 15:

Nose: fizzy, like a sparkling shiraz. Fruits, apricot. It’s got a lovely, light oloroso sherry note. Very well balanced.

Palate: This is top notch. Juicy, fruity, balanced. It’s got more complexity than other Linkwood’s I’ve tried. A winner.

Buy it here . Don’t think about it. Just do it.

And the final dram of the evening, kindly donated by Gordon & Macphail. Tullibardine 25:

Nose:  Creme caramel. Honey, marsipan. Almond, hazelnut, cookies. It’s a light 25 year old, but it’s nice.

Palate: Basic and but still good. Honey, nuttiness, resin notes, syrup. It’s like a bourbon. A very good, aged bourbon.


Right, that’s all for today folks. We’ll be blogging at 12pm tomorrow for more whisky fun times.


Sunday at Whisky Stramash

Good Morning/Afternoon folks. Whisky Stramash Sunday is just starting. Graeme and I are looking in no way hungover. Figured I better fire in a quick review as we’re kicking off, and what better way to start than the new anCnoc Peter Arkle 3rd Edition: Bricks

anCnoc Peter Arckle: Bricks

Mainly Ex Bourbon with a touch of Sherry

46% Abv

Nose: More delicate than the other Arckle’s. Honeysuckle, blackcurrant, lemony notes. Ideal for the first dram of the day, as it’s nice, refreshing and dare I say it, breakfasty.

Palate: Bit more sharp on the palate. lemon, honey, almost like a hot toddy with cloves aswell. On second taste, very lemony. An aperitif dram. Candied fruits.

Cocktails, SMWS, and a wee Stronachie:

Chatting to the Stronachie chaps; the Stronachie Whisky is a recreation of the original Stronachie Whisky Distillery drams, which closed down in 1928.  Interesting stuff and tasty too:

Final Dram for today:


Glen Moray 25

Port Cask Finish

Nose: red apples, juicy plummy awesomeness.

Palate: Apple pie, ribena, fruit and nut dairy milk. It’s awesome.

Overall: Dram of the weekend.

Whisky Stramash 2013 was an absolute blast. Cocktails, lovely folks, cracking drams, awesome weather and good beer. Happy times.

Chris Hoban

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