Worms, Wax & Wildlife: Exploring Speyside’s Wild Side at the HKJC E105 Lounge
February 25, 2026
We returned to the electric atmosphere of the E105 Lounge at the Hong Kong Jockey Club for another chapter in our regional discovery series: Scotch Whisky Journey – Tastes of the Regions: Speyside. While Speyside is celebrated as the prolific heartland of Scotch whisky—often stereotyped for soft, honeyed orchard fruits and gentle floral profiles—this masterclass completely turned conventional wisdom on its head.
Partnering with independent bottler Thompson Bros (Dornoch Distillery), we treated HKJC members to two single-cask releases that showcase the muscular, heavy, and savory side of Speyside distillation:
1. Craigellachie 2009 13 Year Old – Thompson Bros (Speyside | 50.0% ABV)
The Distillery Heritage & Curation: Distilled in 2009 and limited to just 628 bottles adorned with Thompson Bros’ vibrant trout label, this single cask celebrates Craigellachie’s stubborn dedication to traditional spirit craft. Drawing mineral-rich water from the Blue Hill spring in the Little Conval Hills, Craigellachie famously employs exterior cold-water worm tub condensers to drastically limit copper contact, retaining an old-school spirit weight once prized as the backbone of classic blends.
The Profile: Creamy, oily, and intensely savory.
The Experience: The nose challenged expectations right away, weaving fresh citrus, orchard fruits, and toffee against an unmistakable note of savory cured ham, softened by almond butter and warm ginger. On the palate, its viscous texture coated the mouth with roasted pineapple, lime, and toasted nuts, lifted by cracked white pepper, olive oil, and Craigellachie's signature savory, cordite-like depth.
2. Dailuaine 2015 7 Year Old – Thompson Bros (Speyside | 57.0% ABV)
The Distillery Heritage & Curation: Bottled at a natural cask strength of 57.0% ABV and limited to 1,006 bottles featuring Thompson Bros’ geometric badger label, this release puts a spotlight on one of Speyside's hidden cult distilleries. Founded in 1851, Dailuaine made history as the very first distillery to install Charles Doig’s innovative pagoda chimney. Rebuilt after a fire in 1917, Dailuaine is renowned for its rapid fermentation and stainless steel washbacks, producing an oily, waxy, and intensely characterful spirit that thrives at vibrant young ages.
The Profile: Charred tropical fruit, beeswax, and festive spice.
The Experience: Poured at cask strength, the nose delivered a potent burst of charred tropical fruits, festive spices, and waxy lemon peel, accented by a distinct, umami-laden hint of biltong. The palate was rich with beeswax, flamed orange peel, crisp red apples, and toasted pecans, framed by a long, warming finish of freshly grated nutmeg.
The room was buzzing as members compared notes across both drams, debating between the cured ham and worm-tub muscle of Craigellachie versus the high-proof, waxy biltong complexity of Dailuaine. It proved that Speyside's true charm lies not in conformity, but in the rebellious engineering choices that give independent single casks their unforgettable voice.
A heartfelt thank you to the Hong Kong Jockey Club team for their hospitality, and to all the members whose fantastic energy and sharp palates continue to make our masterclasses trackside so rewarding.
May your horses surge down the final straight with the unstoppable drive of a worm-tub spirit, and may your glass always surprise you with bold, unexpected depth—Slàinte, savory pours, and winning strides!
Comments