Line Up #33 : Springbank Local Barley

15 August 2025. 

 

 

A bit of History : 

It was in the mid-1960s that the Springbank team came up with this totally revolutionary idea: what if we made whisky from local barley? It's both confoundingly simple and extremely sophisticated. Originally, all whiskies were made more or less from local barley, often on the very same farm that housed the distillery. But this practice had been lost for around a century when people from Springbank decided to return to it.

 

 

This idea implies one thing: the quality of the whisky depends on the quality of the barley, but also on where it comes from. Barley that is closer to the distillery will reinforce its identity. And so it is from its identity that a distillery derives its quality. This unstoppable equation has just brought us into the era of modern whisky.

 

The first Local Barley whisky of the 20th century did not bear the name Local Barley. It was distilled in 1967, bottled in 1988 and labelled: ‘A West Highland Scotch Single Malt’. The side of the label says: ‘Distilled in a Pot Still from Pure Barley Malt - only Single Campbeltown Malt’. This is the forerunner of the Local Barley series, and it is indeed made with local barley, but that's not explicit yet.

 

It took another two years for the Springbank team to realise the relevance of the Local Barley designation. They realised that using local barley enhanced the quality of the product, and they decided to advertise it. A brilliant idea: the Local Barley Old Series was born, and ran from 1990 to 2001, bringing together around fifty bottlings, all Single Cask, with the same vintages, 1965, 1966, 1967 and 1970. Today, these legendary bottlings are sold at auction, often for 5-figure sums.

 

The series was discontinued in 2001, almost certainly due to a lack of stock. And for 15 years, the myth grew. Until 2016, when the rebirth was launched. But the house has made some concessions. Firstly, these are no longer Single Cask bottlings. Secondly, they are much younger. The Old Series included whiskies aged between 20 and 36 years, the New Series offers products aged between 8 and 16 years. The price will therefore be lower. However, stocks are often sold out in a matter of days, or even hours, and prices on the secondary market are dizzying.

 

The Line Up Concept : 

Within the new series, there are ten bottlings, released at the rate of one per year, between 2016 and 2025. I managed to get 6 samples out of these 10 nuggets, don't ask me how.

 

I had been planning this Line Up for a long time. It took me years to get all these samples. My initial idea was of course to see if the craze for Local Barley was justified. One question: is it really that good? Does Local Barley make the whisky special? Does it really add to its identity? And which is the best? Is it possible to make a classification, at least between the 6 that I have? What criteria can we use to assess this quality, or even anticipate it?

 

This is not only a discovery, but above all a complete scan of the series. I want to know it inside and out.

 

The Tasting :  

Springbank 2011 Local Barley 10 yo (out in March 2022) : Aged 100% Bourbon Barrels, 15,000 bottles released.

Candied lemon, lychee, a slightly astringent, mineral note, then it's the farm, hay, stable, pineapple, vanilla. Light peat, very earthy and slightly indulgent, brown sugar, baked apples, meringue, toasted cereals. On the palate, lemon and spices, nutmeg, cinnamon, cayenne pepper, an ounce of coal, mirabelle plums, sour pears. Very long and violent finish, marzipan, thyme rolls, balsamic vinegar, soft liquorice, caramel marshmallow. Score: 90

 

Springbank 2010 Local Barley 13 yo (out in February 2024) : Aged 60% Bourbon Barrels, 40% Sherry Casks, 8400 bottles released.

It's even more farmy, with hay, straw, sheep full of wool, young wood, almond paste. Numerous crunchy cereals, pralines, rolling tobacco, warm croissants, green apples. Slightly spicy, velvety palate, orchard fruits, powerful spices, reines-claudes. Slight acidity, then a relatively long, very well controlled finish, burnt butter, viandox, condiments. Score: 89

 

Springbank 2011 Local Barley 11 yo (out in February 2023) : Aged 55% Sherry Casks, 35% Bourbon Barrels, 10% Rum Casks, 15,000 bottles released.

The rum casks bring barley sugar, candied angelica, and behind it is hay, reeds, rhubarb, green apples, white gooseberries. Smooth on the palate, juicy lemon, corn, egg custard, almonds, fiery spices. Very long, interminable finish, plantains, sap, birch bark, soft caramel, tobacco, dried raisins. Score: 90

 

Springbank 2010 Local Barley 10 yo (out in March 2021) : Aged 100% Oloroso Sherry Casks, 8500 bottles released.

Sherry well present, fig jam with bits, light smoke, cinnamon crumble, chocolate powder, crushed blueberries. There's still some hay and earth, stable, straw bale, but in the background. Luscious palate, raspberries and redcurrants, prunes, aubergines, it's velvety, slightly candied and suave, light spices, peaty thickness. Very long, powerful finish, liquorice, brown tobacco, melting dark chocolate, damp bark, cola. Score: 90

 

Springbank 2009 Local Barley 9 yo (out in December 2018) : Aged 80% Bourbon Barrels, 20% Sherry Casks, 9700 bottles released.

Cloud of lemon, pineapple, candied banana, vaporous peat, crystalline iodine, plump yellow plums. Melted butter, olive oil, Chasselas grapes. Wild flower honey. Airy palate, evanescent vanilla, angelica, green apples, assertive spices. Caramelised apples. Extremely long finish, just powerful enough, asparagus, crème brûlée, hot fudge. Score: 90

 

Springbank 2016 Local Barley 8 yo (out in February 2025) : Aged 50% Bourbon Barrels, 50% Sherry Casks, 13500 bottles released.

The nose is just as evanescent, vaporous and subtle, but very pulpy, with ripe quinces and apricots, greengage jam, light farmy peat, caramelised hay, earthy stable. Fresh carrots. Palate full of melted butter, viandox and bacon, creamy vanilla, crunchy endives, very fierce spices. Long, creamy, jammy finish, crumble, peppers. Score: 90

 

What I gain from it : 

• This really is the quintessence of the Springbank identity, first and foremost the farm, hay, stable, straw, young wood, earth, and even a touch of tobacco and angelica, vegetal nuances, reeds, tall grasses, yes, we're in it, there's no doubt about it.

 

• But that's not all, I detect a light peatiness, a very mineral iodine, even limestone and quartz. The distillery is close to the sea and you can feel it. The peat used doesn't resemble that of Islay, it's drier, more country-like. 

 

• Finally, ageing plays its part. The Bourbon Barrels bring a lovely fruitiness, reinforcing the farmhouse character, with melted butter and almonds. It's not for nothing that almost all the bottlings are marked by Bourbon. Having said that, the Sherry casks add something extra, a velvety, suave quality and a lovely roundness that further enhances the quality of the product.

 

• Of course, local barley is an important asset! The farmyard character is reinforced, and we also get wonderful cerealy, greedy, crisp nuances. It's impossible to forget here that whisky is a grain spirit.

Conclusion : 

Of the 6 expressions, I'll give my personal ranking. The best is the 9 yo 2018 in my opinion, followed by the 8 yo 2025, the very latest. Then 10 yo 2021 - 10 yo 2022 - 11 yo 2023 - 13 yo 2024.

 

You can see that the youngest are the best, and the oldest the least interesting. I deduce from this that age is important, it has to be a relatively young whisky, so that the distillate retains its character and is not rounded, tamed by the wood.

 

Apart from this year's 8-year-old, the best are also the most ancient. It seems logical to me that the editions are less good over time. The pressure of success, and constantly shrinking stocks, no doubt.

 

But on the whole, they're really excellent products, and wildly original. Springbank is one of the best distilleries in the world, because it's one of the most creative. With Local Barley, they introduced the notion of terroir in whisky, the notion of a distillery's identity in relation to its region and its environment. Of course, there is also an ecological interest, with local trade, but that's not the main thing.

 

The main thing is that, thanks to them, whisky is once again the story of a region, a land, a geological and climatic environment, a culture, with its know-how and rituals, in the same way as wine. It's no longer just a whisky to be drunk, it's a character to be discovered. It's a culture that expresses itself.

Line Up #32 : Tobermory without Peat

31 July 2025. 

 

 

A bit of History  :

Tobermory is the only distillery on the Isle of Mull in the Inner Hebrides. It is located in the small village of the same name, a village so typical and pretty that it was chosen as the setting for a famous children's series.  

 

Founded in 1798 by local kelp merchant John Sinclair, the distillery was one of the first to take out a distilling license in 1823. But at that time it was named Ledaig. Then John Sinclair closed the distillery in 1837 and tried to sell it, without success. It was not sold until 1876, and it took another two years for production to resume in 1878. This first closure lasted 41 years.

 

In 1887, the owners went bankrupt and the distillery changed hands again. Distillers Company Limited finally acquired it in 1916. But production ceased again in 1930 due to the fall in demand caused by the Prohibition. This second closure lasted 42 years, until 1972. During this period, the premises were used as a power station or as a canteen.

 

In 1972, a new start was made, a group bought the distillery and production began again, under the name of Ledaig. But this only lasted three years. Another bankruptcy and another closure, between 1975 and 1979. The distillery was bought again in 1979, but failed again, and closed between 1982 and 1989. The warehouses were then sold and converted into housing or used to store cheese. In all, the distillery remained closed for 96 of its 227 years of existence.

 

The miracle came in 1993, when Burn Stewart Distillers bought the distillery. Then, in 2013, this company was bought by Distell Group Ltd, a South African firm, which carried out a number of renovations, resulting in a further closure between 2017 and 2019. In its hands, Tobermory finally became a distillery to be reckoned with. In 2010, the alcohol content was increased to 46.3°, just like the other distilleries in the group, Bunnahabhain and Deanston. Cold filtration has also been abolished, which is excellent news.

                                           Julieann Fernandez, the distillery's current Master Blender 

 

In 1996, the Ledaig brand was revived to market the peated malt from the Tobermory distillery. It is made differently, with shorter fermentation, slower toasting and a different water ratio. Apart from the fact that it is peated whisky and Tobermory is not, it really isn't the same whisky. Today, the distillery produces about as much Ledaig as Tobermory.  

 

The Line Up Concept : 

I may be biased in this regard, as a peat fan, but it seems to me that today the distillery is much better known for its Ledaig brand than for the liquids it produces under its own name.

 

So, for several years now, I've been wondering what Tobermory is really worth as a label, not as a distillery.

 

Tobermory is the name of both the brand and the distillery, and that's saying something. With a longer fermentation time of over 60 hours, the distillate is of high quality. I don't think it's a waste of time to take an interest in what Tobermory does without peat. 

 

What is Tobermory's profile? Are there any differences with Ledaig other than the absence of peat? Does the distillate have a distinctive character? To answer these questions, I've put together a selection of samples from both original and independent bottlings.

 

The Tasting : 

Tobermory 12 yo : Launched in 2019, this is the only expression of the Core Range bearing the Tobermory name. It succeeds the Tobermory 10yo, which ceased production shortly before.

Rich, full-bodied nose, a little grassy, chamomile, green tea, chlorophyll, candied angelica. Slight hint of iodine. Velvety but still vegetable on the palate, with a long finish of reeds, rhubarb, a hint of exotic fruit, crushed chestnuts. Score: 86

 

Tobermory 18 yo 2016 : This is a limited edition released in 2016. While there is a Ledaig 18yo in the Core Range, there is no Tobermory 18yo.

Very light lemon, pulpy, crystalline iodine, seaweed, mint leaf, lime slice. Vanilla glaze. Meringue. Slightly vegetal palate, almond milk, lively spices, long, explosive finish, parsley, honeysuckle, kumquat, green olives. Score: 90

 

Ledaig Unpeated 1995 Hidden Spirits 25 yo : It's not Tobermory, it's Ledaig, but it's not peated. So the fermentation is shorter, the toasting is slower, it's not the same whisky. This is a curiosity from the Italian bottler Hidden Spirits.

The nose is very basic, herbal, grassy, fresh, iodine, icing sugar, angelica, lime. Slightly cereal on the palate, malted barley, toasted wheat, light spices, mellow vanilla. Long, alkaline finish, vine leaf, ginger, nutmeg, cola nut. Score: 88

 

Tobermory 1996 East Village Whisky 25 yo : East Village Whisky Co. is a little-known but respected German bottler. This is an opportunity to discover a real 25-year-old Tobermory, aged in a Bourbon Hogshead.

The nose is very well balanced, with woody lemon and the recognisable character of the distillery, liquid honey, bread spread with semi-salted butter, soft cereals and a very discreet iodine. The palate is also honeyed, with just the right amount of lemon, mirabelle plums and reines-claudes. Very long, well-crafted finish, liquorice stick, walnuts and cola, papaya. Score: 89

 

Tobermory 2008 A Single Cask Collection : Coasts & Shores 16 yo : This is a limited edition launched by Berry Bros. & Rudd, aged 16 years in a Sherry cask.

The Sherry is powerful and very fruity, raspberries, wild strawberries, exotic woods, redcurrants, pomegranate seeds, blackberries and blackcurrants. Very rich on the palate, once again a deluge of red fruit, dried fruit, figs, dates and intense spices. Long finish, earth and charcoal, chocolate, coffee beans, cake batter. Score: 88

 

Tobermory The Cooper's Choice Sherry Bomb : No age, but a rather high alcohol content, and a promising Sherry intensity.

The Sherry is deeper, darker, damp exotic wood, red fruit jam, pastry cream. Quite indulgent on the palate, fruit tart, candied cherries, rose liqueur, quite strong spices, long, explosive finish, more jam, stuffed figs, melting chocolate, with bits of walnut. Score : 88

 

What I gain from it : 

• You can recognise the effects of the long fermentation, with a honeyed, oily distillate that is fairly rich and consistent, fruity and floral. There are hints of almond, liquorice and sometimes exotic fruit.

 

• But the environment also plays its part. It's an island distillery, so there are traces of iodine and various minerals. You can smell the rock, the sea air. That gives it breadth and character. In that respect, it's close to Bunnahabhain.

 

• But what I find most interesting is this herbaceous, planty edge. It's not farmy like Springbank, or like a vegetable garden such as some Speyside distilleries, it's really green, reminiscent of angelica, tall grass, reeds and bamboo. It's a very special touch, which I can't find in any other distillery.

 

                                            Tobermory stillhouse

• With this profile, it seems to me that ageing in Bourbon casks is preferable. It enhances the floral notes, and even the iodine. And it goes quite well with the vegetable character. On the contrary, I've noticed that many limited editions are finished and even matured quite boldly in wine or Sherry casks. It's not so often that Tobermory presents itself with a straightforward maturation.

   

 

Conclusion : 

It seems to me that Tobermory is an interesting distillery, even without peat, and that it is not appreciated for its true worth. It really has its own identity, and rare qualities. Incidentally, just a few days after I made this Line Up, I received a sample of this Tobermory 1994 Alambic Classique 30 yo , and it's a real doozy. I thought I should mention it here, because it's probably the best Tobermory I'll taste for a long time. Just goes to show that exceptional quality is very possible with Tobermory.

 

So Tobermory doesn't need peat to exist, but Ledaig peat is obviously a plus. The problem I would raise is that the finish is sometimes surprising and not very attractive, particularly in red wine or Madeira casks. I'm not sure that this is the best option for this distillate. I'd recommend a Refill Sherry or a 1st Fill Bourbon Barrel. But who am I to decide? Apparently the distillery's fans welcome these bold finishes, so much the better if everyone is happy with them.

    

Line Up #31 : Compass Box, an exploration

25 February 2025. 

 

A bit of History : 

Compass Box was created in 2000 by an American entrepreneur, John Glaser, who had previously worked for Johnnie Walker as International Marketing Director. Although John Glaser is an American citizen, Compass Box is British, make no mistake. It is based in Richmond, just outside London City.

                                            John Glaser

From the outset, the principle has been to create whiskies that are accessible to all, and to achieve this, the blending method is essential. Blending allows to create products that are not too strong in character and that develop a fine balance. Legend has it that John Glaser made his first Blends at home, in his London flat.

Success came with The Spice Tree and especially The Peat Monster, their best-seller, and now they are a well-respected company, even though they only make Blends. They are unique in their genre, the only ones to make quality blends, and only with Scotch whisky, in the world of whisky.

The reason I'm talking about Compass Box today is that John Glaser left his post in May 2024. The origins of this departure can be traced back to May 2022, when Compass Box, which until then had been entirely independent, opened up its capital to Caelum Capital Limited, which became the majority shareholder. Previously, Compass Box had been a small, rather artisanal team with an experimental vocation. Since then, it has become a big machine with a well-oiled growth plan and an investment of several tens, if not hundreds, of millions of US dollars. Maurice Doyle and then Nishat Gupte were successively appointed CEO to replace John Glaser, and as far as Blending was concerned, James Saxon took over. James Saxon joined the company in 2019, and had already been involved in the manufacture of several products.

Recently, some of Compass Box's flagship products have been withdrawn from the Core Range, such as The Spice Tree and The Story of the Spaniard. Others have taken their place, demonstrating a real new direction. The aim is to internationalise the brand and conquer the Asian, American and travel-retail markets, by emphasising product storytelling and strong identities: smoke, pastry, sherry and so on. John Glaser was already doing this, but in a more subtle and nuanced way, favouring the complexity of the products and the uniqueness of the blend.

The Line Up Concept : 

In this context, the identity of Compass Box raises questions. My role is not to complain about Compass Box's direction, but to assess whether its products are still worthwhile from the point of view of the enlightened enthusiast.

In this sense, I've combined products from the John Glaser era with those prepared by James Saxon. Is there a noticeable difference? Is one better than the other?

Does Compass Box have the personality to enter the great intercontinental whisky market? The gentlemen at Caelum Capital Limited think so, since they have invested in it, and I hope they are right. But they are financiers, and their answer will inevitably differ from that of the connoisseur, who cares little about the monetary factor and is interested only in the product itself. Will the investments made to internationalise the brand lose its identity?

That's what we're going to see with this short Line Up, which I'm not sure will be truly representative because there aren't many whiskies, but it's already food for thought.

The Tasting :  

Compass Box The Circle Release N°1 : In 2018, a competition was organised between several bar owners to see who could come up with the best blend. This one is the result of that competition. A Circle N°2 was released in 2022.

Very fruity nose with just the right amount of minerality, wax and exotic fruit. Discreet cereals and heather honey. On the palate, also lots of honey and pineapple, vanilla, mirabelle plum pulp, egg custard. Powerful, fairly long finish, charcoal, brown sugar, cinnamon, melting caramel. Score: 88

 

Compass Box The Peat Monster 4th Edition : It's not widely known, but there were 7 limited editions of Peat Monster before it became part of the Signature Range, Compass Box's regular range, and two more afterwards. This one dates from 2016, and is one of the last to be created exclusively by John Glaser.

Very stable nose, good fullness and good balance between peat and fruit. Nice minerality. Liquid honey and limestone on the palate, with a hint of salt. The finish is correct and pleasant, with charcoal, peat, foam and waves. Score: 86

 

Compass Box Peat Monster Arcana : This limited edition dates from 2020 and was made under the direction of James Saxon. As the name suggests, there's Ardbeg in there.

Very Ardbeg on the nose, but fruitier than usual. Limestone and quartz, iodine, sea spray, mirabelle plums and greengages. The palate is full of honey and exotic fruit, banana, mango, papaya and pineapple. Behind, peat and charcoal spices. Long but not very powerful finish, wax and tar, cola, toasted wood. Score: 89

 

Compass Box Flaming Heart 6th Edition : This brand is also one of Compass Box's bestsellers. The first edition was launched in 2006, and the next 5 were the work of John Glaser. Only the 7th was produced by James Saxon, followed by the 8th, due out this year.

A background of boggy peat, and tangy fruits, liquid honey, lemon and pineapple. Creamy vanilla. On the palate, more peat, but there's also something silky and light, with yellow fruit and wax. Quite a long, powerful finish, brown sugar, fuel oil, lychees. Score: 89

Compass Box No Name N°2 : The 3 No Names were launched in 2017, 2019 and 2021. The first two were crafted by John Glaser, the last by James Saxon.

Very costal and fruity peat, iodine, sea spray, mountain honey, lemon pulp, pineapple slices, semi-salted butter. On the palate, fish scales, limestone, gypsum, banana, beeswax. Quite long and powerful finish, peppery, charcoal, cola, wood liqueur, slight hints of bitterness. Score : 88

Compass Box The Peat Monster Cask Strength Origin Story : This is the second Cask Strength version of The Peat Monster, composed by James Saxon.

Very powerful peat, and at the same time evanescent, carried by iodine and sea spray, some white fruit, grapes, lychees, mirabelle plums. On the palate, it's again very fruity, but it doesn't overwhelm the peat, the balance is perfect. The finish is muddy, powerful, long, charcoal-like, deep, hazelnuts, shortbread biscuits and ashy chestnuts. Score: 90

What I gain from it :  

• I've deliberately narrowed my tasting down to peated products almost exclusively. Sorry, but that has to suit my tastes too. That said, there are some very nice non-peated products at Compass Box, including The Spice Tree, which unfortunately seems to have ceased production.

 

• There are differences between the whiskies made by John Glaser and those concocted by James Saxon. I have to say that I prefer James Saxon's whiskies. James Saxon's blends are more straightforward, sharper, even if the balance is always there. John Glaser sought more subtlety and nuance, even to the point of sometimes erasing some of the character features of the distilleries used. That's just my opinion, it's a matter of taste, and everyone can think what they like. In any case, despite these differences, I find the range homogeneous, in the sense that James Saxon's contributions do not distort the brand. It's always about finding a good Blend, something original and balanced.

 

• But John Glaser's first requirement was not to create the perfect balance, it was to make whiskies that were easy to drink, to convert people who weren't necessarily connoisseurs to other whiskies. And that's easier to see with peat, as peated whiskies are often divisive, with many amateurs not liking them, or not liking them very much, and with the peated whiskies from Compass Box, it's clear just how much John Glaser has made peat palatable. First of all, you can't resist his bottles, you always want to take a second or even a third glass. Secondly, the peat is fused with fruit, wax, so many elegant and sophisticated things that you don't really feel like you're drinking peat, even though it is peat. It's not dirty, rustic or powerful, it's just well made, and sometimes even perfect. In this respect, James Saxon is a worthy successor to John Glaser, he continues to make peat sound very classy, even if it's a little more assertive with him, at least with Arcana and The Origin Story. Though it's still discreet.

Conclusion : 

I think Compass Box has managed the transition from John Glaser to James Saxon quite well. The quality is still there, and the brand's principles remain unchanged: balance, quality, with light contrasts, and a profile that must always be pleasant and easy to drink. This is what was demanded with John Glaser, and what is maintained with James Saxon. I don't think the standards have dropped.

 

There are, of course, minor differences in the work of the two whisky makers, but these are insignificant, what transcends them is the profile of the brand, which remains at the forefront. That said, I think that James Saxon's work could be easier to sell internationally. The identity of his creations is easier to identify, it's more sherry, more peat, more fruity, more indulgent, less balanced at all costs. The profile of each whisky is easier to discern, and it's less complex too.

I think we can conclude that the transition has been a success, from a small artisanal company founded by John Glaser, to the international empire that is taking shape. Quality has been maintained, and the company's values have been preserved. Prices haven't changed much either - they're market prices. The connoisseur can therefore be satisfied, as can the financier.

The reservations I have are therefore not linked to the company's development, but to Compass Box's own DNA. If their aim is to introduce people to whisky with products that are easy to drink, why do they only make blends? We all know John Glaser's famous line: ‘Anyone can bottle a Single Cask, but the real skill in Scotch whisky is demonstrated by the blender’. It's pure provocation, of course it's not true. If anyone could bottle a quality single cask, I'd have made several by now, and I wouldn't be here ragging on other people's bottlings. It takes skill, time, daring and a lot of money to make a good whisky, whether Single Cask or Blend. The problem is that with a Blend, you have less of the personality of the distillate, of a distillery. What totally fascinates me about whisky is that each distillery (let's say, each major distillery) has its own character, it can be distinguished from another neighbouring distillery, each distillery tells a story, its own story, the story of its soil, its climate, its environment, its creation and the men who made it. This story is diluted in a Blend. So it may be pleasant to drink, it's seductive, but that's not what whisky is. I mean, it's not quite that. Whisky is about terroir, and where's the terroir in a Blend?

I fully understand that Blend is also part of the history of whisky. Without Blend, whisky wouldn't be where it is today, it was Blend that popularised whisky throughout the world, and made it what it is, the world's greatest spirit. It's also a good thing to preserve this history and enhance it by producing quality Blends. But that's not what really interests me about whisky today, and I don't think I'm the only one. What interests me is getting to the roots of a distillery, discovering its own identity. Springbank, for example, is a distillery like no other, which has never done anything like the others, and its whisky is like no other. It's no coincidence that this distillery is the most respected today. It's because that's what we're looking for. Pure, authentic, uncompromising character. The same goes for the peat. Compass Box makes pleasant peated whiskies, well made, but not so peated. While true peat fans are satisfied with cavernous Peat Bombs, Compass Box makes peated whiskies for people who don't really like peat. But those who really love it, the passionate ones, need more, something less balanced, more assertive.

Compass Box certainly does some nice things, but that's all it does. And that's a shame. That's why I will never consider this company to be fundamental in the world of whisky. Despite all the respect I have for the work of John Glaser and James Saxon, and all the pleasure I get from tasting their products.