Rock Oyster Blended Malt

Rating: 14/23 It's interesting that this is almost technically an Islands scotch, but it isn't because it includes Islay. I wasn't a fan of The Epicurean (another Douglas Liang blend), but I acknowledged at the time that malt from the Lowlands is a tough sell since the region specializes in grain whisky. Using Islands + Islay malts though, there is no such excuse for being unable to produce a good whisky. N: Wow, there's some nice peat in this, as evidenced by its rubber/tar/tobacco smell. It also has some good sea spray lightness. Following Black Bottle, I do get a bit of sulfur, but not too much and it gives a bit of a mezcal (think Los Vecinos Espadin) savoriness and hint of earthiness that is nice. I also get some mineral and light citrus, as well as a bit of apple eventually. I get some cereal, suggesting this whisky's youth, but I have to say that when it comes to the nose, this beats Black Bottle handily and it's darned fine by its own merits. P: Wow, what a statement! I get peat with some sweet lemon mixed with minerals and sea spray with a beautiful freshness. It's light, but a very impressive blend. The peat is more herbal than savory, but there is a bit of umami going on here. There's a bit of a clean spring water sugary flavor to it that works very well. The smoke comes in nicely too, adding a richness the borders on chocolate at times. I'm struggling to identify and describe all of the flavors that are present here, but they swirl nicely, presenting interesting and tasty flavors that constantly change. It reminds me a bit of Ardbeg Corryvreckan. The Ardbeg is smoother, richer, more complex, and more balanced, with a lot more peat and smoke, so I think that it's a lot better, but the comparison flatters this dram. Hopping over to a side-by-side with Los Vecinos Espadin, the Los Vecinos is bolder and fuller with more flavors that really stand out. I might prefer the Los Vecinos slightly more, but this does have some nice toasted grain going on in comparison. What really stands out to me though is that this and the Los Vecinos are actually quite similar in profile. F: The tartness with the savory, smoky peat remains, along with some sweetness hinting at caramel, something a bit roasted, and some cereal. It's a tad disappointing, which leads me to consider going with a 14 instead of a 15, but the long tail of peat showcasing tobacco, coffee and chocolate puts me back at 15 for now This is less medicinal and more youthful than Ardbeg Corryvreckan, but it is quite enjoyable. It's a whole different character and it balances well. I think I'd take this over Black Bottle, so I'm looking at a 14 to 15. Nikka From the Barrel has a richer maltiness with more age that I do prefer, but this clearly has a place and I can see myself turning down a richer whiskey on a warm afternoon to have a zippy, refreshing pour of Rock Oyster instead. I might also use it in place of mezcal in a cocktail for a fun twist That sulfur is present, so I think pushing past 15 is difficult, but it's barely there. The real thing holding this back is its lightness, which is apparent in spite of its proof. Los Vecinos Espadin - which is unaged, a somewhat light mezcal, and has a lower proof - is somehow fuller than this is. I'm really torn between that 14 and 15 here. I think that considering the lightness and sulfur here, this more falls into the 14 bucket, but it is still quite satisfying.

Nose: Gently aromatic smoky brine, honeyed ash and chilled fruit juice. An onshore wind blows distant, skudding smoke from a steam boat across the strand. It's low tide on a shingle beach, with smells of drying kelp reaching you as you stand in a grove of pine trees eating slices of sweet grapefruit. The far-away smoke is not intense, but integral and essential to the landscape. With time the nose deepens. Palate: A stunning entry of fresh smoky brine, alive with honeyed notes and mild sweet cinnamon. As it develops more brine emerges, but always balanced by fruit and sweet smoke until it reaches a crescendo and overflows unchecked into the finish. The cask is almost undetectable - this is young and intensely spirit-driven whisky, and irrefutable proof that young does not necessarily mean inferior. There is maturity to this whisky beyond simple years. Finish: Medium. Brackish fruit, a little honey and pepper, with seawater trailing into the aftertaste. However this is not a dry whisky and a sweet brine note lingers, particularly if water is added. Take one part young Jura whisky, add equal quantities of Highland Park and Arran so that their combined fresh honeyed-fruit notes precisely balance the brine of the Jura. Then finally add a dessertspoon of Caol Ila. That pretty much sums this up, but to criticize it for simplicity would be to entirely miss the point. If this were music it would not be a symphony, but a lone piper. If it were a painting it would be a seascape by Dufy. It is delicious, bursting with life and impeccably balanced - a tour de force of the blender's art. It is also brawny and can take a good dash of water with no trouble. Dilution is not at all necessary, it is delightful neat, but water softens, sweetens and broadens it to create an experience that is different but just as enjoyable. There is something about this whisky that brings to mind Kilchoman Machir Bay, and it is equally as good. Have you ever eaten an oyster straight from the sea? Not bought from a store or a boat, but prised from the rock, shucked immediately and eaten on the spot? This whisky is somehow irresistibly evocative of the oyster liquor in which the flesh resides, together with a dash of deliciously warming and subtle smoke. Sadly, Douglas Laing have capitulated to market pressure and renamed this blended malt "Rock Island". I guess I can understand them not wanting to alienate potential buyers but it somehow seems a shame. At the asking price this is very good value, and recommended. The official Distiller rating seems a little miserly. (Interestingly, the rating for Rock Island here by another reviewer is more like I'd expect). "Very Good" : 87/100 (4.25 stars)

Appearance: The color is clearly pure, with no added coloring as it is so light nearly to the point of water. Imagine liquified white corn, or you put a tea bag of white tea in hot water for a second realizing it’s not the flavor you wanted so you pull it out quick. I imagine that would give it the same hue. The legs are thin and semi viscous as they work their way back down the glass. Nose: The nose starts off sugary cotton candy sweet and flawlessly transitions into a smoky note. Behind that, notes of peat, moss, wet leaves and ash, and honey round out the remainder of the bouquet. I really like this nose! I added a splash of water and did the nose no favors unfortunately. It made it very weak and flowery. Taste: The body is really nice and oily. The palate consists of a sea saltiness, which then shifts and translates in my head as a soy sauce note. From that, I would wager this would be a fun whisky to have with sushi! After that the peat notes come in, as well as herbs and crispy baked green vegetables. By adding a splash of water I made it even more salty but clingy too. Again, no favors. Finish: The finish is long warm and lingering. I really enjoy how it lasts; it personally makes me both want to drink some more, yet also not, and be content and enjoy the aftertaste a while. I’d say it’s a good conflict. Thoughts: Dang! I really liked this scotch! This is a blended malt that really impressed me! I would definitely recommend this scotch and would happily buy it again! I really like the thought that went into this blend and into the other regional blends in the family too, which I am now very excited to try! Douglas Laing & Co., many thank yous, and keep doing great work! Sláinte!

Nose: Brine and smoke are both wonderfully integrated here, swirling together into a wonderful combination. Green apples, toasted grains, honey. Soft vanilla and cream character are buried in there, as well, with a touch of mango. There's a slightly herbal character that's perfuming things - almost like walking past rosemary and thyme plants. Toasted cumin, too. Palate: The brine sits back and allows the smoke to come forward. The apples, grains, honey, fruits, etc. are all there. This isn't big, in-your-face character. Much more subdued and balanced. Vanilla whipped cream with some orange blossom water and a sprig of mint. This is all middle and back palate, along with an interesting bitterness on the sides. Light mouthfeel. Finish: Lemon-lime soda, sea spray, and mint. Smoke and just a hint of oak come in - that bitterness is still on the sides of my tongue. That vanilla and cream combo are back, and we fade out with pops of brine, mint, smoke, cream, and vanilla. Black tea shows up at the very tail end. Medium-short length. Other notes: Comparatively tame when placed against my usual cask strength fare, the subtlety and nuance here is really enjoyable. The belnding here is excellent but doesn't bury any of the components too much. You can definitely get the signature Highland Park black pepper/black tea, for instance. This would make a good middle-of the road introduction to the world of peat and brine, and would pair excellently with lighter fare. While not something I'll feel compelled to have in my home bar at all times, this is definitely something I could see myself buying again for the sheer enjoyment. Cheers!

Bottled 2017. This is technically discontinued. The geniuses from marketing decided “Rock Oyster” is an unpalatable name for a whisky. Henceforth Rock Island. Shame. Rock Oyster was the perfect name for this whisky. I get rocks – a lovely minerality; an epiphany of brine and barnacles. I get oysters – sweet pacific oysters, a paradoxical enigma of creamy zinc metal. I also get a lot of maltiness and a clean smoke – not the black coal plant fumes that power Ardbeg; but the white nuclear plant steam that powers, perhaps, Arran? This is a young whisky. Most of this blend is probably somewhere in the 3-6 year range. This is memorable for how much damp sawdust, metal, and banana flavors that generally make me skeptical of young whiskies, but it works very well in Rock Oyster. Probably, there is a touch of older whisky for balance. Even more probably, I have fallen for the packaging, the theme, and the spine to name a whisky “Rock Oyster.” The only problem I have with this whisky is that I don’t feel like it all the time. When I am in the mood for something rich and indulgent, this is anathema. But when I am in the mood for something barren and battered to match the mood after the holidays, nothing quite satisfies like this pearl. Score: * (unforgettably good) How much does a bottle cost: $55-70 How much do I think a bottle is worth: $75

Color- Very light yellow, like a very light hard cider or a light white wine Ar- Light citrus. I can imagine some brine, but I'm not sure if that's really what I smell, or what I expect to smell. F- It really does taste savory and salty. It is vaguely similar to the ocean water in fresh oyster when you eat it right from the shell. The ABV is slightly on the high side, so it is rather hot. Finish- a bit of peat After- Lasts for a while, but there are notes that I'm not keen on. Something bitter, savory. Maybe I like sweeter notes, like sherry? Opinion- Nice enough, but not that exciting. It does achieve the intended maritime oyster motif. Bottle verdict: I'm on the fence, but not enjoying it enough to justify a whole botte. One mini is enough to get the idea