Kilchoman 2006 14 Years Single Malt Whisky

Whiskyspace Notes 2302

Jul 5, 2026, 04:00:32

honestly this one’s proper next level 🥃 defo probably the driest of them all, that big dry and salty oloroso is more pungent than I thought, very oloroso-y the whole way through first you get that 50ppm coal smoke, soot and burnt paper whiffs, a touch of varnish and metal polish, then the nutty bits roll in – roasted chestnuts, roasted nuts, walnuts again and again, more and more walnuts that just keep coming a little mustard, ground coffee, even a hint of Jäger, pepper, a dash of soy sauce, weirdly smoked ham and fried onions too? plus tyre and cigar fumes, even a faint Parsley kick? finish is very long, totally different style to my usual go-to, that gold hue looks nice but the flavours are all deep and punchy, proper good 🤤

Whiskyspace Notes 2200

Jul 2, 2026, 08:57:08

This one hits you with a proper punch of fried onions and roasted chestnuts first, like a proper autumn bonfire. There's a big, dry salty oloroso vibe going on, but it's got that Jäger herbal kick underneath, almost medicinal. The 50ppm gives it a peaty edge, though it's more pungent than expected. Full-on walnuts and mustard come through strong – reminds me of a fry-up at the pub, weirdly. Very long finish, leaves that soy sauce and tyre smoke lingering. Different style from the usual, more like amontillado but with coal smoke and soot. Coffee grounds and smoked ham drift in, plus a touch of varnish and metal polish. Walnuts again and again, roasted nuts and burnt papers. Gold colour, loads of cigars and pepper spice. Probably the driest of them all, that walnutty mustard combo really grabs you. Proper complex, that. 🥃✨

Whiskyspace Notes 2173

Jun 28, 2026, 05:19:20

Blimey, this one’s a bit of a beast! 🥃 The nose hits you with this big dry oloroso vibe—think sherry-soaked walnuts and a whiff of smoked ham, all wrapped up in this almost burnt paper smell. It’s proper oloroso-y, if you catch my drift. Then there’s this weird metallic tang, like someone’s been polishing coins next to a cigar box. On the tongue, it’s a rollercoaster. Loads of roasted chestnuts and coffee beans, with this sharp pepper kick that lingers. The mustard’s back again—loads of it—like someone’s shaken a whole jar of English mustard into the glass. And the walnuts? They’re relentless, popping up again and again, nuttier than a squirrel’s Christmas stash. The finish is long, almost too long. It’s like licking a fireplace door—charred, salty, and dry as a bone. There’s a hint of Jäger in there too, or maybe just my imagination. Either way, it’s a proper different style to your usual dram. Not sure I’d call it gold, but it’s got that sort of polished look about it. Sort of reminds me of parsley left in a ashtray—peculiar but oddly satisfying. 😏

Whiskyspace Notes 2055

Jun 26, 2026, 05:10:36

Just poured a dram that glowed gold, with a nose of fumes, burnt papers and tyres – reminds me of a bonfire night. Loads of roasted nuts and more and more walnuts, walnuts again and again, plus a proper oloroso character, very oloroso-y and probably the driest of them all. The palate is big on Full-on walnuts and mustard, a little mustard, pepper and a hint of smoked ham. There’s a whisper of parsley and some soy sauce, giving it a different style twist, and the finish is very long, lingering like smoke. 🍂

Whiskyspace Notes 1950

Jun 24, 2026, 07:02:36

Blimey, this one’s a proper beast. First sip hits you like a salty breeze off a sherry bodega – all that big, dry oloroso character, but wait, there’s more. Loads of walnuts, roasted chestnuts and fried onions tangled up somehow, which sounds mad but actually works. Then the coffee kicks in, dark and smoky like burnt papers, with a whisper of Jäger and cigars lingering in the background. There’s this weird tang – mustard and soy sauce – that makes the whole thing feel more pungent, almost like licking a tyre or inhaling coal smoke. The finish? Insanely long. Metal polish and varnish notes trail off, but not in a bad way. Oh, and parsley? No idea how it got in there, but it’s there, fresh and green. Proper weird, proper good.