Campbeltown Malts Festival 2018

Sweet confectioner’s sugar and candy – toffee apples, fudge and strawberry laces – plus a dash of well-diluted summer fruit squash (cordial). The smoke is only very subtle, but there’s a hint of maritime character and dusty malt bins.

A rounded sweetness and thick viscosity with a prominent maritime character of saline, metal and medicine. The sweetness takes the shape of toffee fudge and toasted oak, while a red winey note comes in after a few moments.

Raspberry and cranberry coulis, and tin with a gentle charred, salty smoke.

Six months’ maturation in ruby Port casks has given Glen Scotia a lovely fruitiness.

Licking strawberry sauce-laced ice cream and sipping Cherry Wine on Campbeltown loch. 

Thick, creamy and sweet, it’s so simple but rich in caramel sauce, lightly toasted bread, vanilla sponge and just an inkling of fresh apricots.

Dry, but with a fruity sweetness – peach skin, dried apricots and baking apples. Birthday cake with vanilla butter icing and Iced Gems. There’s some heat to it, a kind of chilli spice, which is lessened by water but enhances the vanilla sweetness.

Buttery pastry, dry with a salty smokiness.

Simple. A crowd-pleaser, particularly for whisky writer Charles MacLean, who helped choose the cask.

In the words of Katy Perry: ‘I know you like it sweet, so you can have your cake.’

Gentle and warming – a summer’s day dessert. All-butter flaky pasty, apple purée, tinned peaches and apricot stones. There’s a waxy bitterness – engine oil and wax paper – that prevents things from becoming overly sweet. 

It’s bitter to begin, dry charcoal and twigs, but very suddenly becomes fruity and vibrant – fizzy sweets (those red and blue worms), lemon sherbets, the outer sugary dusting of a lemon bon-bon. The sides of the tongue buzz. Now sherbet pips and candied lemon peel. The fruity bitterness, like clementine pith, remains throughout. Water releases more lemon oils.

Smelling an empty paper pick ‘n’ mix bag.

Ten years in a refill Marsala hogshead has given this Hazelburn a wonderful, vibrant fruitiness. Seek it out (if there’s any left).

Fingers in a sweetie bag, legs dangling over the water at Campbeltown Harbour.

The deep toffee colour hints at a lot of wood interaction, even before you catch the aroma. Yes, there it is – charred oak, dark brown sugar and raisins, with a herbal cherry menthol note hovering above it all. There’s a warming oloroso Sherry character, displayed as blackberries and stone fruits encased in well-cooked shortcrust pastry.

Surprisingly soft and very rich, the charred oak influence is clear, yet it’s bursting with dark fruit and deep, smoky flavours – black cherry pie filling, charcoal and chilli spice. That herbal quality is still present, sage and lemon balm, while a coastal saltiness gives it edge.

Oak spice, smoke and a spicy kick from the youthful spirit.

Brutish, full of flavour, and very moreish.

Those moments when you need to summon the Eye of the Tiger.

Prickly smoke at first, frying bacon, plummy, blackcurrant jam, glazed pork belly. The whisky wants to reveal itself more, but the alcohol prickle closes the nose too much. Water helps, revealing more of those stone and bramble fruits.

Upfront smoke; now we’re properly into glazed barbecued meats territory – sticky ribs and hoisin duck. There’s an abundance of rich, deep, dark fruits – plums, prunes, figs, dark cherries, with herbal top notes of aniseed, sage and menthol. The smoke, almost tar-like, carries right through with a bitter dark chocolate note. Incredible depth and longevity for a 13-year-old. Water makes for a sweeter experience.

Turkish Delight, black treacle and cigar paper.

Rich and meaty (says the vegetarian), a delicious drop having been matured in refill Port casks, and a bargain at only £60.

Spit-roasting meats over an open Fire.

Immediate, sweet hit of treacle and apricots in honey. A more leathery note – a dusty leather workshop – appears, followed by a delicate smoke. It’s more Lapsang Souchong than peat, though. The fruit develops over time, all the while retaining a sticky sweetness, like orange-flavoured toffee.

Delicate and soft to begin, with notes of cheap milk chocolate, crème brûlée and toffee, but an oak prickle rises in the mid-palate, bringing with it vibrant fruits, all orange sherbet and sour dried apricots. There’s a bitter orange peel and almond note, which adds grip.

Bitter cask char, dying peat fire and black treacle.

The result of a Sherry hoggie and Madeira hoggie married together in a first-fill Madeira butt for 10 years, the fortified wine influence is clear. A real pudding whisky.

Shopping at Thornton’s. One with an ice cream counter. Need to appeal to that Sweet Disposition.