Douglas Laing Old Particular Tasting Set Reviewed

Introduction I recently had the chance to taste a trio of single cask bottlings from Douglas Laing’s Old Particular range – selected specifically for Whisky Picnic Bar. I’ve always appreciated the way independent bottlers like Douglas Laing showcase distilleries in a more raw, unadulterated way, especially when they’re single cask and bottled at natural cask strength. I wasn’t expecting a flight of whiskies this diverse in style and region, so I went into it with curiosity more than expectation. Nose The first dram was a 14-year-old Blair Athol. On the nose, it offered up a dense, cooked orchard fruit note along with stewed raisins and a fair helping of baking spice. It reminded me of fruitcake soaked in sherry—a strong, warming start. Moving to the Glencadam 10-year-old, I picked up lighter aromas: fresh citrus peel, white flowers and soft vanilla, giving it a more delicate and approachable feel. The Laphroaig 12-year-old, unsurprisingly, came in last with big peat smoke right away—grilled seaweed, iodine and a bit of smoked ham. But behind that was a medicinal-sweet note, almost like eucalyptus and lemon lozenges. Palate On the tongue, the Blair Athol followed through on its rich nose with plump dark fruits, warming oak spice, and a sticky, borderline syrupy mouthfeel that kept each sip lingering. It had clear sherry cask influences and a slightly tannic dryness by the end, but well composed. The Glencadam was more citrus-driven—lemon oil, green apple, and white pepper. Its lighter texture made it a refreshing contrast to the Blair Athol, and it had enough spice to keep it from being too simple. The Laphroaig was the boldest. Smoky without being excessive, oily but not heavy, it delivered a sharp hit of brine and tarred rope, followed by a sweet-peppery combo I usually get from younger Islay whiskies bottled at natural strength. There was peat, of course—but it didn’t overpower the undercurrent of herbal sweetness and sea salt. Finish The Blair Athol finished long and slightly dry, with lingering spice and hints of date syrup. The Glencadam faded more quietly, with herbal tea-like notes and gentle citrus zest trailing off. The Laphroaig had the most complex finish of the three—it shifted from smoke and coastal salt to a gentle medicinal fade that stayed on my palate for what felt like ages. Very well-balanced for a peated whisky at this strength. Price and Value All three bottles are single cask, cask strength expressions, so they’re not budget-friendly by any means. But considering the quality and the fact they’re unique picks for a whisky bar, I felt the pricing was fair. Each offered a different angle, and none felt like a filler. For anyone looking to try off-the-beaten-path expressions from familiar distilleries, this trio is a solid introduction to what independent bottlers can offer. Background Douglas Laing is a well-established independent bottler based in Glasgow. Their Old Particular range focuses on single cask bottlings, often unchillfiltered and without added colour, giving you a fairly honest snapshot of each cask. The three I tasted were selected for Whisky Picnic Bar: a Blair Athol aged 14 years (likely ex-sherry), a 10-year-old Glencadam (from a refill hogshead), and a 12-year-old Laphroaig. These expressions cover a decent geographical and stylistic spread—Highland richness, Eastern Highlands elegance, and Islay smoke. For more on the producer, here’s the link to Douglas Laing. Final Notes Would I buy the full bottles? The Blair Athol is the one I’d most likely revisit—it had a comforting, winter-night kind of presence that I know I’d reach for again. Is this collection suitable for someone newer to whisky? I’d say yes, but with the caveat that these are cask strength bottlings—so dilution might be needed for comfort. The Glencadam would be the easiest first step, while the Laphroaig needs more familiarity with peated styles. What occasion suits these whiskies? They’re more contemplative than casual—which makes them ideal for quieter nights when you can really pay attention to what’s in the glass. Compared to other region-based flights, this trio felt well-balanced across styles and offered a clear sense of character from each distillery. It showed me, once again, that independent bottlings like those from Douglas Laing can truly stand apart from distillery core ranges.