Two years on from his Indie Bottler feature, Earie sips through four from the recent Dràm Mòr Summer outturn and wonders how much has changed.

In a solemn and stark debut piece, Nick Fleming reflects on the need for spirits that instinctively fit a moment, even when those moments are challenging.

Excited by whisky exploration, Paisley loves a distillery visit. In the bling of Glenturret’s swanky new VC, she picks up the Triple Wood. But how does it fare back in her less-glitzy Glasgow flat?

Logan reflects on 20 years of whisky love and barely recognises who it’s become. This 2013 Bruichladdich Laddie Ten however offers a glimmer of hope to rekindle whisky romance.

Broddy steps back to re-evaluate his appreciation of Talisker. This NAS beast brings loads of strawberry and raspberry jam. Along the way he further cements his love for Port finishes.

Confessions of being a sherry-cask matured fanboy doesn’t stop Drummond exploring other profiles. At £55 and 50% ABV, will this great value Dailuaine from Thompson Bros - and a a bourbon cask - grab his attention?

A tale of a Canadian wedding with zero whisky expectations turns out an antique Chivas experience for Broddy and his travelling family, but what’s the vintage?

Trying hard to entertain and lead all his curious whisky friends, Ogilvie hits a challenge. One of ‘em is a particular sort who needs big and bold, preferably something that’s founded upon a ‘mashbill’. He gives in and serves up a cracker.

The summer heat has Hamish looking for things to mix and throw over ice without anxiety or loss of flavour. In this crazy-good value Wild Turkey 101, he thinks he’s found it.

A whisky reviewed from each currently operating Islay distillery with a commercial release

Wibbly wobbly micro-phasey separation stuff

A nicely balanced dram from Canada’s west coast

Interesting to explore the components. Needs more grip to excite.

An approachable, easily attainable and flexible blended malt that shows flashes of charm and character.

Take your pot still taste foundation and ramp it up a few tasty levels.

The art of blending cannot be underestimated.