Out of curiosity, how difficult was this bottle to get? and how many of the limited quantity did you buy?

@@BelfryHex I found it at a small shop locally. They had a case and I bought half of them. This was the 2021 USA small batch release so if you find one it'll be dusty. I know they did USA small batch #5 (2022) but I haven't seen it on the shelf so I'm not sure what the exact vatting on that one is but hopefully similar.

I remember she wanted to get a ride in the Wild and Sexy bus 😂

That was before they expanded! They are really growing!

If we're being properly snobby or picky about it, can we refrain from calling it a "Scotch" . Scots people don't call it that, it's actually quite offensive to us. We can live with Scotch egg, Scotch pie and Scotch broth but we most definitely do not call whisky "Scotch" . We call it Whisky, or ask for a malt by naming the brand and age. We call a serving a dram or a nip followed by the name and age of the whisky. "Scotch", is what foreigners call it.

I’m trying answering you, but English isn’t my first language, okay? Chill filtration is used much too often today, and a lot of responsibility for it goes to huge cooperations like Diageo. There’s no real need for chill filtration, other than you can sell more whisky (by bottling it at a low ABV) and you don’t have to worry about consumers thinking “Oh, my whisky has some mist on it! I guess it’s bad and I can’t drink it anymore!” That might happen from time to time, and it would be very easy to avoid, but I’ll come back to it later. Chill filtration reduces some of the fatty acids responsible for the flavours and it leads to a thinner mouthfeel. That’s a fact, but not everyone is going to tell you that. Often times, people selling whisky don’t like admitting it, you have many whiskies bottled at 40%, artificial coloured and chill filtrated to death. You can’t do business without selling many whiskies from cooperations like Diageo. On the other hand, there are many customers who don’t know better or fall for the huge marketing of those brands owned by those cooperations. And we’ve all been there, Lagavulin introduced me to the world of Single Malts and it was my first love. I didn’t know about chill filtration etc., and I guess I would have been to stubborn listening to someone telling me about it and introducing me to some “integrity” Malts at that point of my whisky journey. Those cooperations could inform their customers about the possibility of the “Scotch mist” when the bottle gets cold or you’re adding some water to it on the back label. Of course, everyone can spend their money on what ever they “like”, personally I won’t spend my money on a whisky bottled at 40% and chill filtered to death. Sometimes I make a exception for a good bottle like Glen Scotia, it’s bottled at least at 46%, it’s non-chill filtered but has some caramel colour in it. I hope they’ll stop adding artificial colour in the near future. I hope it might help you, but perhaps you already know more about chill filtration than I do.

??

TASTES like urine, or so I’ve been told.

@@elduderino3120 To the people who told you, how often do they drink urine.