Rock Oyster Blended Malt

Assessment: 14/23 It's curious that this is almost technically an Islands scotch, but it's not because it contains Islay. I didn't care for The Epicurean (another Douglas Laing blend), but I recognized then that malt from the Lowlands is hard to sell since that area focuses on grain whisky. However, with Islands + Islay malts, there's no reason it can't produce a good whisky. Nose: Wow, some nice peat here, indicated by its rubber/tar/tobacco aroma. It also has a pleasant sea spray lightness. Following Black Bottle, I do detect a bit of sulfur, but not too much, and it adds a subtle mezcal (think Los Vecinos Espadin) savoriness and a hint of earthiness that is nice. I also get some mineral and light citrus, plus eventually some apple. I detect some cereal, suggesting this whisky's youth, but I must say that regarding the nose, this significantly beats Black Bottle and is quite excellent on its own. Palate: Wow, what a statement! I get peat with sweet lemon, minerals, and sea spray, offering a beautiful freshness. It's light, but a very impressive blend. The peat is more herbal than savory, though there's some umami present. There's a hint of clean spring water sugary flavor that works very well. The smoke arrives nicely too, adding a richness that sometimes borders on chocolate. I'm finding it difficult to identify and describe all the flavors present, but they combine smoothly, offering interesting and tasty flavors that continually shift. It reminds me somewhat of Ardbeg Corryvreckan. The Ardbeg is smoother, richer, more complex, and more balanced, with much more peat and smoke, so I consider it much better, but the comparison is favorable to this dram. Comparing side-by-side with Los Vecinos Espadin, the Los Vecinos is bolder and fuller with more distinct flavors. I might slightly favor the Los Vecinos, but this does have some nice toasted grain in comparison. What truly stands out to me, though, is that this and the Los Vecinos have a very similar profile. Finish: The tartness with the savory, smoky peat persists, along with some sweetness suggesting caramel, a slightly roasted note, and some cereal. It's a bit disappointing, which makes me lean towards a 14 instead of a 15, but the lingering peat showcasing tobacco, coffee, and chocolate brings me back to 15 for now. This is less medicinal and younger than Ardbeg Corryvreckan, but it's quite enjoyable. It has a completely different character and is well-balanced. I think I'd prefer this over Black Bottle, so I'm considering a 14 to 15. Nikka From the Barrel has a richer maltiness with more age that I do prefer, but this clearly has its place, and I can imagine choosing a zippy, refreshing pour of Rock Oyster over a richer whiskey on a warm afternoon. I might also substitute it for mezcal in a cocktail for an interesting variation. That sulfur is present, so I think going beyond 15 is difficult, but it's barely noticeable. The main thing holding it back is its lightness, which is apparent despite its proof. Los Vecinos Espadin – which is unaged, a somewhat light mezcal, and has a lower proof – is somehow more substantial than this. I'm truly undecided between a 14 and 15 here. I think, considering the lightness and sulfur, this leans more towards the 14 range, but it is still quite satisfying.

Nose: Gently fragrant smoky saltiness, honeyed ash, and chilled fruit juice. An onshore breeze carries faint, drifting smoke from a steamship across the shore. It's low tide on a pebble beach, with the scent of drying seaweed reaching you as you stand in a cluster of pine trees eating segments of sweet grapefruit. The distant smoke isn't intense, but it's essential to the scene. Palate: A remarkable start of fresh smoky saltiness, vibrant with honeyed notes and mild sweet cinnamon. As it develops, more saltiness emerges, but it's always balanced by fruit and sweet smoke until it reaches a peak and spills over into the finish. The cask is almost imperceptible – this is a young whisky driven intensely by the spirit, proving that youth doesn't necessarily mean inferiority. There's a maturity here beyond simple years. Finish: Medium. Salty fruit, a bit of honey and pepper, with a taste of seawater lingering. However, this isn't a dry whisky, and a sweet salty note remains, especially if water is added. Imagine combining young Jura whisky with equal parts Highland Park and Arran, so their blended sweet honey-fruit notes perfectly counterbalance Jura's saltiness. Then, add a small amount of Caol Ila. That's a rough summary, but to dismiss it for being simple would be to miss the point entirely. If this were music, it wouldn't be a symphony, but a solo piper. If it were a painting, it would be a seascape by Dufy. It's delicious, full of life, and flawlessly balanced – a masterful blend. It's also robust and can handle a good amount of water without issue. Dilution isn't needed at all; it's delightful neat, but water softens, sweetens, and broadens it, creating a different yet equally enjoyable experience. There's something about this whisky that reminds me of Kilchoman Machir Bay, and it's just as good. Have you ever eaten an oyster straight from the ocean? Not from a store or a boat, but pried from the rock, shucked immediately, and eaten on the spot? This whisky somehow strongly evokes the oyster liquor it resides in, along with a touch of pleasantly warming and subtle smoke. Unfortunately, the company has changed this blended malt's name to "Rock Island" due to market demands. I can understand not wanting to deter potential buyers, but it feels like a shame. At the asking price, this offers excellent value and is recommended. The official rating seems a bit stingy. (Interestingly, the rating for Rock Island here by another reviewer is closer to what 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 it's almost like water. Imagine liquefied white corn, or if you put a white tea bag in hot water for a second and then realized it wasn't the flavor you wanted, so you pulled it out quickly. 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, ash, and honey round out the remainder of the bouquet. I really like this nose! Adding a splash of water didn't help, 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 mind as a soy sauce note. From that, I would guess 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 saltier but clingier too. Again, no improvement. Finish: The finish is long, warm, and lingering. I really enjoy how it lasts; it personally makes me want to drink more, yet also not, and be content and enjoy the aftertaste for a while. I'd say it's a good conflict. Thoughts: Wow! 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! Many thanks to Douglas Laing & Co., and keep up the great work! Cheers!

Aroma: Brine and smoke are beautifully balanced, creating a wonderful harmony. Green apples, toasted grains, and honey are present. Soft vanilla and cream notes are subtly present, along with a touch of mango. There's a slightly herbal quality that adds perfume, reminiscent of walking past rosemary and thyme. Toasted cumin is also detected. Palate: The brine recedes, allowing the smoke to become more prominent. The apples, grains, honey, and fruits are all noticeable. This expression is not overpowering; it's much more subdued and balanced. Vanilla whipped cream with a hint of orange blossom water and a sprig of mint. This flavor profile is primarily on the mid and back palate, with an interesting bitterness on the sides. The mouthfeel is light. Finish: Lemon-lime soda, sea spray, and mint. Smoke and just a hint of oak emerge; the bitterness persists on the sides of the tongue. The vanilla and cream combination returns, and the finish fades with notes of brine, mint, smoke, cream, and vanilla. Black tea appears very late. Other observations: Compared to my usual cask strength selections, this is relatively mild. The subtlety and nuance are truly appreciated. The blending is excellent without masking the individual components too much. The signature Highland Park black pepper/black tea notes are definitely discernible. This would serve as a good introductory whisky for peat and brine, and would pair well with lighter dishes. While not a permanent fixture for my home bar, I could definitely see myself purchasing this again for the pure enjoyment. Cheers!

Bottled 2017. This is technically no longer available. The marketing geniuses decided "Rock Oyster" was an unappealing name for a whisky. Henceforth Rock Island. Too bad. Rock Oyster was the ideal name for this whisky. I get rocks – a pleasant 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 likely in the 3-6 year range. This is notable for the amount of damp sawdust, metal, and banana flavors that usually make me wary of young whiskies, but it works very well in Rock Oyster. There's probably a touch of older whisky for balance. Even more likely, I've been won over by the packaging, the theme, and the boldness to name a whisky "Rock Oyster." The only issue I have with this whisky is that I don't always want it. When I'm seeking something rich and indulgent, this is the opposite. But when I'm in the mood for something stark and weathered to match the post-holiday feeling, nothing quite satisfies like this pearl. Score: * (unforgettably good) Cost: $55-70 Value: $75

Color: Very light yellow, similar to a light hard cider or white wine. Aroma: Light citrus. I perceive some brine, but I'm unsure if it's genuine or influenced by expectation. Taste: It truly tastes savory and salty. It vaguely resembles the ocean water in fresh oysters right from the shell. The ABV is slightly high, making it quite hot. Finish: a bit of peat. Aftertaste: Lingers for a while, but with some less desirable notes. Something bitter and savory. Perhaps I prefer sweeter notes, like sherry? Opinion: Pleasant enough, but not particularly exciting. It does successfully achieve the intended maritime oyster theme. Bottle verdict: I'm undecided, but not enjoying it enough to justify purchasing a full bottle. One mini is sufficient to grasp the concept.