Drinks at Bar Seed.
Strathisla Highland Malt by Chivas Brothers - classically sweet like a Highland malt, and I took it straight in a Riedel Single Malt glass.
Ardbeg 10 Years - took this on the rocks, and watched as the owner poured it over a large cube of ice that he had spent time cutting down to size so that it would fit the glass perfectly. This is normally done in Japanese bars, as the size of the ice cube meant a slower melting process. My friend didn't quite like the peaty, hospital disinfectant nose that is typical of Islay whiskies.
Murray McDavid Macallan 1997 - this was an interesting beast... Distilled at Macallan in Speyside (originally part of the Highlands), it was bottled at Bruichladdich on Islay - my favorite whisky distillery. Aged for 9 years in Bourbon and oak barrels used in the production of Ridge Zinfandels, the owner called this "spicy Macallan." And it was. Taken in the Riedel glass, it was sweet and fragrant like caramel. But at the same time it was big and spicy on the finish. Pretty much everything I could ask for in a whisky.
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