A self-administered humility check is required as Ogilvie is disappointed to receive an old standard. As he digs in to the Johnnie Walker Black, he’s reflective of the easy rise of snobbery in whisky.

Like so many of us, Ramsay needed a little convincing that Indian whisky can exceed expectation. Nothing like some Indri blind tasting to set things straight then eh, Tav?

The appeal of a lesser-seen and budget Islay official single malt is too much for Hamish to resist. His experience of Kilchoman’s core ranges has him excited, but the Loch Gruinart leaves him wanting.

Batch variation is real and as enthusiasts we learn to enjoy it, providing it always meets a baseline minimum quality. Broddy and Aengus team up to see if that’s true of Tobermory’s under-the-radar 12yo.

When is a finish a finish and not a secondary maturation? Does it matter if you discover an under-the-radar balanced banger? Broddy asks, and answers with Tomatin’s 18yo.

Taking a broad view of the rapidly expanding Australian whisky scene, Tyree delivers a snapshot with four Aussie single malts, and almost uses the full gamut of our scoring to do so.

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?

Broddy delivers a succinct “State of the Nation” type summary of the rise in choice of Canadian single malts while he and Aengus get together to consider two Grain Henge releases. Interesting stuff.

Shuffling through airports is a thing once more for Hamish. At travel retail, he dodges the aisles of Scotch and Irish dullness to plump for some bourbon exploration - in litre bottles.

In what seems to have become something of a theme, in life Ogilvie mirrors his approach to whisky by uprooting and heading off top new horizons. As he says “there’s something in the water cooler at Dramface HQ” is it this Strathmill?

Sharing his future dreams, Tyree gives us a snapshot into why he loves why as he does, and how this will likely define his life trajectory. Oh, and the small issue of a near perfect dram too.

Dire world events draw dark clouds over Ogilvie’s visit to England, yet he find calming solace in whisky environments; light filling the dark. He also happens upon some Springbank and a stop-and-stare Bunnahabhain from Cadenhead’s.

What at first seemed like an expensive souvenir from a distillery visit required a bottle split between Archie and Hamish. They soon realise with 66% ABV and incredible depth of flavour they should’ve maybe grabbed one each.

In Earie’s glass is another young whisky from a very young distillery. He looks at the price and considers it in the context of whisky’s golden period; the value of what it is today, but also what it might promise for the future.

Looks fantastic, tastes fantastic, is fantastic. Spoilers. But it’s a Dougie review and we’re in it for more than just the TL;DR. So, is the £30 premium just to know that the barley came from down the road worth it?

Drummond finally makes his pilgrimage to the whisky island and his favoured distillery therein; Bunnahabhain. Upon returning he reflects upon this new 2023 release of the now highly-anticipated Cask Strength 12yo and how well it represents its source.

Finally getting back into his whisky as Dougie unpacks his new life on Skye, he rolls out Raasay’s R-01.2, tries it against his current favourites, inside and out, and decides it’s already consistently good. Of course, there’s a ‘but’…

A self-declared fan of Dr Barrie, Tyree steals some bottles from his workplace to share his take on the recent rebrand of Brown-Forman’s Glenglassaugh. Will our fan of the experienced blender still be as enamoured after a glass or two?

Someone has to run a marathon in order for Aengus to finally discover a rye that he thinks will not only turn Broddy to look towards the devil’s grain, but Gregor too.

When the casks don’t come to the whisky, the whisky must go to the casks. Or something like that. Scotch malt rendered non-Scotch due to the maturation location, fine. Does it make good whisky? Earie checks it out.