I recently got a free Stanley 78 rabbet plane. The catch was that it was missing the depth stop and the fence. One of the big issues with these older Stanley planes is that none of the screws use common modern thread pitches so it’s hard to find replacements.

Enter Woodya.com. He has a wide varety of aftermarket replacement parts for Stanley planes: blades, screws, etc. They even have a full “fugly fence” kit but it was all sold out. I could still pick up the hardware that I needed: the fence rod and 10-28 Slotted Stainless Screws.

Now all I needed was something to use them with. Tenbergen.ca had a Fusion360 model for both the fence and depth stop. The first print was good, but the fence didn’t work with the woodyeh hardware. So I had to open up the files and tweak them in Fusion360 to increase the diameters for the fence rod and set screw. While I was at it, I increased the recessed height for the nut that holds the set screw.

With those tweaks, I was able to restore my free plane. Attached are the model files with my customizations in case I ever need to reprint them.

WIP

Goal

I have a couple of pretty simple 3D models that I want to tweak very many ways. There are a dozen different parameters, I’ll be tweaking each one one or two millimeters. When I’m done, I want to wind up with a library of different configurations, and be able to print each without a lot of hassle (finding the files, slicing, etc.). In addition, I want to be able to easily create new configurations quickly and without having to go through a lot of UI clicking.

Originally I was going to use Fusion360’s Configuration Tables but they aren’t available on the free version and it’s not worth upgrading for just that feature.

The stack I am going with is:

  • DevContainer to simplify the dev environment
  • Python with CadQuery to generate the models
  • Prussa Slicer CLI to generate the slicing

This post will be about getting a minimal hello world set up end to end.

Set Up the Environment

  1. Install Cursor/Vs Code - it doesn’t really matter which but I’m going with Cursor for this.
  2. Install Docker Windows from the store
  3. Install the Dev Containers extension
  4. Trust the git repo from inside Cursor with: git config --global --add safe.directory /workspaces/pens

 

My blog has been running on Jekyll and GitHub Pages for close to a decade now. The workflow has always been the same: write markdown in vim, commit, push. That works great when I’m at my computer, but not so much when I want to jot something down from my phone or when I move around from computer to computer.
Pages CMS solves that. It’s a free and open-source CMS that sits on top of your GitHub repo and gives you a web-based editor for your content.

Getting Started

Setup is straightforward. Go to app.pagescms.org, sign in with GitHub, and authorize it to access your repo. Then add a .pages.yml file to the root of your repo to configure it.

The Config

Here’s the config I ended up with after quite a bit of trial and error:

media:
  - name: images
    input: images/posts
    output: /images/posts
    extensions: [png, jpg, webp]

content:
  - name: posts
    label: Posts
    type: collection
    path: _posts
    format: yaml-frontmatter
    filename: "{year}/{year}-{month}-{day}-{fields.title}.md"
    media: images
    view:
      fields: [title, date]
      default:
        sort: date
        order: desc
    fields:
      - name: title
        label: Title
        type: string
        required: true
      - name: date
        label: Date
        type: date
        required: true
      - name: tags
        label: Tags
        type: select
        list: true
        required: false
        options:
          values:
            - Pens
            - Pi Project
      - name: categories
        label: Categories
        type: select
        list: true
        required: false
        options:
          values:
            - .NET
            - Jekyll
            - GitHub Pages
            # ... full list of your categories
      - name: body
        label: Content
        type: rich-text
        options:
          media: images

Pitfalls

Of course nothing is easy. So here are some of the issues that I learned along the way.

type: list Does Not Exist

This was the biggest one. I originally had my tags and categories configured as:

- name: tags
  type: list

This silently fails. Pages CMS’s valid field types are string, number, date, boolean, select, rich-text, text, code, image, file, object, and a few others. There is no list type.

To make a field repeatable (an array), you use the list property on any field type:

- name: tags
  type: string
  list: true

Or, if you want a dropdown with predefined values:

- name: tags
  type: select
  list: true
  options:
    values: [Pens, Arduino, Recipes]

The really frustrating part is that type: list doesn’t produce a config error. The field just silently doesn’t work. If you combine it with hidden: true (say, to auto-tag posts), you get a validation error on save (“Please fix the errors before saving”) with no indication of what’s wrong because the broken field is hidden.

path: "." Doesn’t Work for Collections

I tried to set up a “Pages” collection to edit files in the repo root (index.html, about/index.md, etc.):

- name: pages
  type: collection
  path: .

Pages CMS doesn’t accept . as a path. The fix is to use type: file entries for individual files instead:

- name: about
  label: About Page
  type: file
  path: about/index.md
  format: yaml-frontmatter

Subdirectory-Organized Posts Show as Folders

If your posts are organized in year subdirectories (_posts/2024/, _posts/2025/, etc.), Pages CMS displays them as a folder tree rather than a flat sorted list. I tried view.layout: list but it didn’t help. This appears to be a limitation since the folder view is driven by the filesystem structure.

It’s annoying to have a blog list posts in chronological order, but it’s still worlds better than what I had before.

Hidden Fields with Bad Types Break Silently

I tried creating a separate “Project: Pens” collection that would auto-tag posts. This didn’t work as expected which is why I wound up going with the dropdown (type: select) on the main posts collection instead.

Bonus: Enforcing Tag Consistency

After a decade of free-form typing, my categories were a mess, e.g., c# vs C#, docker vs Docker, tools vs Tools. Using type: select with an explicit list of values fixes this going forward. No more typos, no more casing inconsistencies.

comments edit

7.4 mm.

Maybe a little bit larger. But a touch of super glue would get it.

7.45mm to 7.49mm feel viable with just friction fit.

Fitted with Pilot Precise V5RT

Fitted Schmidt 888 102

Bushing Sizes

  • Pk-penxxbu bushings are 10.8 mm
  • PK Parkbu bushings are
    • 12.45 mm
    • 10.2 mm

Nose Cone changes

  1. Increase inner diameter to 4.75 mm
  2. Increase length 2.2mm for Schmidt
  3. Increase length 2.75 mm for pilot Precise
  4. Create 5 mm deep shoulder at the 4.75mm
  5. Nose cone opening should be around 2.75mm wide.
  6. Account for 4 mm thickness for about 10 mm for pilot

Ink bodies

  • Pilot
    • 6 mm diameter
    • 90 mm length to shoulder
    • 21.25 mm Shoulder to tip
    • Springs
      • 18 mm included spring length
      • 4.3 mm included spring diameter
      • Parker style springs can be used
  • Schmidt
    • 6.25 mm diameter
    • 90 mm length to shoulder
    • 20.5 mm Shoulder to tip

comments edit

Roast Chicken Thighs, Potatoes & Peas (One Pan)

Oven: 425°F Pan: metal roasting pan / sheet pan

Ingredients

  • 4–6 bone-in, skin-on chicken thighs
  • 2 lb potatoes (Yukon Gold or russet), 1½” chunks
  • 1 medium yellow onion, thick wedges
  • ¾–1 cup frozen peas
  • ¼ cup dry white wine
  • 1–2 small rosemary sprigs
  • Olive oil, salt, pepper

Method

  1. Potatoes first
    • Toss potatoes with olive oil, salt, pepper.
    • Roast 20–25 min, cut-side down, until browned.
  2. Chicken + onions
    • Season chicken. Add thighs (skin up) and onion wedges.
    • Roast 15–20 min until fat is rendering.
  3. Wine + rosemary
    • Pull pan. Splash ¼ cup wine against pan edge.
    • Add rosemary. Return to oven immediately.
  4. Peas
    • Scatter frozen peas over pan.
    • Roast 8–10 min more.
  5. Finish
    • Optional broil 2–3 min.
    • Remove rosemary. Rest 5 min, toss once, serve.

Notes

  • If it doesn’t sizzle when wine hits, pan wasn’t hot enough
  • Crowding is good — potatoes should sit in fat
  • No liquid left at the end = correct

Claude, AI comments edit

Setting up Claude to read your Notion documentation is easy.

  1. Add Notion’s MCP to claude ```

```

claude mcp add –transport http notion https://mcp.notion.com/mcp Added HTTP MCP server notion with URL: https://mcp.notion.com/mcp to local config File modified: /Users/jq/.claude.json [project: /Users/jq/code/hightouch/claude_local/2026-01-wsl] ```

  1. In a claud session, type /mcp to bring up the list of servers you can configure. If the newly added server isn’t there, then run /doctor to force claude to reread the configs
  2. Select the Notion server from the list and authenticate
  3. That’s it. You can now send Claude links to docs you want it to read

comments edit

When I’m chasing tolerances on your 3D designs, I will print the same design with 1mm differences. ParaParam is great at scripting generating STL files with changes to a specific parameter.

To install the add in, download the zipped code from GitHub, extract it, and put it in the %appdata%\Autodesk\Autodesk Fusion 360\API\Scripts folder. You may need to create the Scripts folder.

The file structure should be

API\
  Scripts\
    ParaParam\
      ParaParam.py
      ParaParam.manifest
      ...

Fusion360 and ParaParam

Scotch Tallies

Islay tour day Scotches drunk Unique Scotches that day
August 21 3 3
August 22 19 19
August 23 21 21
August 24 Not tallied Not tallied
Tallied days 43 —

Ksenia and I spent August 13–30 in Scotland and London. Three days on Skye, a lot of Edinburgh Fringe shows, four days on Islay, and then London for Shakespeare, Totoro, and Paddington.

Also Scotch. A lot of Scotch.

The Scotch

All the Scotch tasting posts.

Four Days on Islay

Morag took us from Glasgow to Islay, with stops at Loch Lomond and Inveraray and a ferry ride with great views. We stayed at The Bowmore House. Andrew Jackson was our host, and breakfast came with a house-blend dram.

The distillery days were busy. At Bruichladdich, we drank straight from the casks. At Kilchoman, we watched barley being shoveled while drinking the whisky. Lagavulin, Ardbeg, and Laphroaig filled most of the next day.

A few that stood out:

Scotch What I thought
Lagavulin Fèis Ìle 2025, 15-year-old One of the best of the trip. Smoke blossomed over warm notes. Moscatel casks.
Octomore 15.3 The other best of the trip. Oily and super smoky, with dried fruit from the sherry casks.
Kilchoman Sanaig So good!!
Bunnahabhain 2014 Canasta Caramel smell, color, and taste, plus chocolate. Like a candy store.
Port Charlotte 2015 cask Sweet on the nose and at the start, then smoke on the finish. “That’s nice.”
Octomore Polyphonic Funky, almost mushroomy. Smoky but smooth. Nice!
Ardbeg Uigeadail Dried fruit and more sherry.
Ardbeg Corryvreckan Peppery, with a tang.
Lagavulin 12-year-old Madeira-cask fill-your-own I tried it to decide whether to buy a bottle. I did not.

Kilchoman was a great tour, with Cullen skink and a sandwich selection for lunch. Our Ardbeg guide enjoyed slagging us off. At Kildalton, the cross and roofless church were stupid pretty.

We also visited the Islay Whisky Vault for old, rare, and unusual whisky, and finished a long day at the Bowmore Hotel. Teresa’s verdict on the hotel: a “goddamn delight.”

“Pacing is for losers” made it into the conversation. By the end of August 23, I had crossed out my count and increased it. Twenty-one for the day.

More Scotch Around Scotland

The Talisker tour on Skye included the 10-year-old, Wild Blue, and a distillery exclusive. The 10 had pepper on the finish and sea spray. Wild Blue was salty, with a reddish tint from red-wine casks.

In Inverness I tried a flight of Caol Ila 12, Macallan 12, and Balblair 12. At a whisky shop in Dunkeld, there were drop-in drams: Glenturret 10, its peated version, Ardnamurchan, and James Eadie’s Trademark X. Trademark X was complex but well balanced; the peated Glenturret balanced smoke with chocolate and dark fruit.

Back in Edinburgh, the Fiddler’s Arms supplied Glenfiddich 12, Glen Scotia Double Cask, and more Caol Ila. The latter started smoothly and finished with strong smoke.

Every Scotch, by Distillery or Producer

Here’s every Scotch I wrote down, grouped by distillery or producer. For a few, I only recorded the distillery or age. The dates take you back to the day.

Ardnahoe

Ardbeg

Ardnamurchan

Balblair

Bowmore

Bowmore House

Bruichladdich (including Port Charlotte and Octomore)

Bunnahabhain

Caol Ila

Glenfiddich

Glen Scotia

Glenturret

James Eadie

Kilchoman

Lagavulin

Laphroaig

Loch Lomond

Macallan

Oban

Isle of Raasay

Talisker

Tamdhu

Where We Ate and Drank

Edinburgh

Place Rating What I thought
Duck & Waffle — Crispy pig ear, foie gras brûlée, and duck and waffle on arrival day.
Badger & Co. ★★★☆☆ 3/5 We booked the wrong day and they squeezed us in anyway. The steak pie was very nice; the pork chop was well cooked but small for a tomahawk. Bone marrow: small and bland. Well-made cocktails.
Hawksmoor — Sunday roast: prime rib, roast potatoes, Yorkshire pudding, vegetables, roast garlic, marrow gravy, and sausage stuffing.
The Botanist — Mushroom burger for Ksenia, chicken kebab for me.
Thomas J. Walls — Packed. Tea, sandwiches, a scone with clotted cream, and more tea.
Fiddler’s Arms — Whisky and drinks while wandering Old Town.
Mussel Inn — A return visit from our first trip. White-wine mussels for Ksenia, smoked salmon and the applewood-smoked special for me.
Filling Station — Chicken burger, fish and chips, and strawberry lemonade between shows.
Element — Chicken Balmoral, mushroom stroganoff, and a Scotch egg on one visit; bouillabaisse and steak-and-ale pie on another. I had a nice, floral Seven Crofts gin and tonic.

Skye and the Highlands

Place Rating What I thought
Lochside Brasserie — Lunch on the way to Skye.
Our hotel restaurant — Sea bass, butternut squash, and vanilla sorbet with an almond-flour brownie and popcorn. Haggis toast with lots of bacon at breakfast was very tasty.
Sea Breezes, Portree ★★★★★ 5/5 Huge thumbs up. Smaller, delicate mussels for Ksenia. Sea bass with crushed potatoes, tomatoes, black olives, and Parmesan for me. Possibly the best bass I’ve ever had. The Polish owners were very happy to talk with Ksenia.
Highlander, Inverness — Shrimp scampi, a chicken burger, and a whisky flight.

Inveraray and Islay

Place Rating What I thought
Inveraray Inn — Chicken burger and filet on the way out; we stopped again on the way back.
The Lochside, Bowmore ★★★★☆ 4/5 Enticing specials, really nice oysters, venison steaks, and scallops. We went back.
Kilchoman ★★★★☆ 4/5 Cullen skink and sandwiches like high tea, along with a great tour.
SeaSalt, Port Ellen ★★★★☆ 4/5 Creamy oysters, fish and chips, and chicken schnitzel.
Bowmore Hotel — Crab, fried mushrooms, and still more whisky.

London

Place Rating What I thought
Troubadour — Vegan Wellington and a burger after the train down from Edinburgh.
Where The Pancakes Are — Pancakes before Shakespeare day.
Swan at the Globe — Bread with Marmite butter, crab, trout for me, and duck for Ksenia.
Archie’s — A full English breakfast burrito for me and a yogurt parfait for Ksenia.
The Drawing Room at Brown’s Hotel ★★★★☆ 4/5 Very posh tea. Our Ukrainian waiter pronounced Ksenia’s full name correctly.
Mangio ★★★★☆ 4/5 Tasty, fresh pasta in a small shop near St. Paul’s. Friendly owners.
Garcon — Bread and butter warmed on pine needles.
Palm Court ★★☆☆☆ 2/5 Duck confit wasn’t good. The “Pink Lady” wasn’t a Pink Lady. Fish and chips for Ksenia, and Eton mess.
The Pig and Butcher — Bread and butter, crab cake, chicken liver, duck confit, lavender lemonade, and a strawberry daiquiri.
Portobello Road paella vendor ★★★★☆ 4/5 Very tasty. Fresh summer juice from another stall, too.
The Footman ★★☆☆☆ 2/5 It has gone downhill since it was the Only Running Footman. Lots of unavailable dishes, a mediocre and undercooked steak, and no off-menu cocktails. Including a martini.

Where We Stayed

Place Location What I remember
Hotel Indigo Princes Street, Edinburgh Our arrival stop, close to the gardens and the start of our Fringe adventures.
A hotel during the Skye tour Skye tour Sea bass for dinner and haggis toast at breakfast.
The Bowmore House Bowmore, Islay Andrew Jackson’s B&B, with house-blend whisky at breakfast. Different from the Bowmore Hotel.
Airbnb London Where Ksenia eventually found my lost notebook. Much relief.

Places, Tours, and Shows

Scotland

The Fringe was a lot of fun. Earnest? was probably the best show we saw there: the actor playing Earnest fails to turn up, so they pull a “volunteer” out of the audience. Hilarity ensues. A Parody of the Rings skipped most of the last two films for time. Knightclub was like Fight Club meets A Knight’s Tale on Monty Python’s budget. Very silly.

We also saw our first adult panto, a rock-and-roll magician who picked me for a card trick, Anna Hale’s funny musical Control Freak, Gummy Bear War, Married Without Children, A Covert Affair, Werewolf Gameshow, How to Become a Movie Star?, and Girl Pop. That last one had nine people in the audience.

London

  • Shakespeare’s Globe: The Merry Wives of Windsor in the afternoon and Twelfth Night in the evening.
  • Highgate Cemetery, both East and West, with Douglas Adams, pens, and animal monuments.
  • My Neighbor Totoro: amazing puppetry. Such a good show.
  • Tate Modern, where the Rothko room was still overwhelming. A child called an artwork “paint”; told it was fabric, he thought for a second and said, “Cheater.”
  • Paddington bears at the station, the shop, and Leicester Square, plus Mr. Bean.
  • The Paddington Bear Experience. Maybe aimed at a younger crowd than us, but still a hoot. We helped save Marmalade Day. Thank god we were there.
  • Portobello Road, cameras for sale, old Paddington illustrations, and Saucy Books.

The Daily Posts

About the Tallies and Ratings

The Islay counts reset each day. I counted the pours on each spread and kept the running unique count beside them; only the final daily totals are above. I didn’t tally the return day, though I wrote down the Bowmore House blend and Loch Lomond 12. Some whiskies reappear on different days, so adding daily unique counts would overstate the number of different Scotches across the trip.

Five stars means a standout; four means I’d recommend it; three means mixed; two means disappointing. I haven’t rated every meal. These are my impressions from August 2025.

Travel, Food comments edit

Portobello Road. Street where the riches of ages are stowed…

There were many cameras for sale. We picked up some old Paddington pictures ripped from old books, had very tasty paella from a vendor for lunch, and got a fresh “Summer” juice. We also stopped by Saucy Books.

An overheard exchange:

Man: “Do you have coffee?”
Clerk: “Yeah.”
Man: “Do you have pistachio?”
Clerk: “Pistachio… coffee??”
Man: “Yeah.”
Clerk: “No…”
Man: walks out

Dinner was at the Footman, née the Only Running Footman. It has been bought out and gone downhill. Plenty of things on the menu were unavailable because it was the end of the season and they were switching the menu over.

The steak was mediocre: an unimpressive cut, and undercooked. No off-menu cocktails either, including a martini.

Trip summary and all the daily posts

From the Notebook

Notebook pages 152–153, August 30, 2025

Notebook pages 154–155, August 30, 2025

Travel, Food comments edit

The Paddington Bear Experience was mayhaps geared toward a younger age bracket than Ksenia and I represented. Still a hoot.

As luck would have it, we arrived on Marmalade Day. There were many chores and adventuring in store for us, but in the end we helped save Marmalade Day. Thank god we were there.

We went to Covent Garden via Waterloo Station. No sunset, though.

Lunch was at Palm Court. Duck confit for me, which was not good, and fish and chips for Ksenia. A “Pink Lady” that was not a Pink Lady, and Eton mess.

We mailed out our contraband and took a quick walk to the TARDIS.

Dinner at the Pig and Butcher: bread and butter, crab cake and chicken liver appetizers, and duck confit. Lavender lemonade and a strawberry daiquiri to drink.

Trip summary and all the daily posts

From the Notebook

Notebook pages 148–149, August 29, 2025

Notebook pages 150–151, August 29, 2025

Travel, Food comments edit

We went to Tate Modern. The Rothko Room is still overwhelming. We saw Warhol’s Marilyn Monroe prints, and Nelson Leirner’s Homage to Fontana II, a playful riff on Fontana’s work.

Some overheard art criticism from the children of the Tate:

“This whole place is weird.”

And:

Kid, pointing at art: “Paint.”
Dad: “Actually, that one is made up of fabric.”
Kid, thinking about it for a second: “Cheater.”

Lunch was at Mangio, right by St. Paul’s. Tasty, FRESH PASTA. A small shop with friendly owners.

We took pictures with four bears and a Bean: two bears at the Paddington Store, one at Paddington Station, and one in Leicester Square. Mr. Bean was in Leicester Square too.

We wandered Piccadilly, then had dinner at Garcon. Bread and butter warmed on pine needles, and butter with stuff.

Trip summary and all the daily posts

From the Notebook

Notebook pages 146–147, August 28, 2025

Travel, Food comments edit

We stopped at Archie’s for breakfast on our way to Highgate Cemetery. I had a full English breakfast burrito. Ksenia had a yogurt parfait with coconut.

We visited both East and West Highgate; this was our first time in the West Cemetery. Douglas Adams had his pens. There were animal monuments: a dog named Lion, a horse’s grave, and a lion named Nero. We also visited the grave of Stevie Ray Vaughan’s bodyguard, who died in the helicopter crash.

Tea was in the Drawing Room at Brown’s Hotel. Very posh. Our waiter was Ukrainian, so he pronounced Ksenia’s full name correctly.

Then My Neighbor Totoro. The puppetry was amazing!! Such a good show.

When we got back to the Airbnb, I dropped my notebook in the bathroom. We thought it was lost and called both the tea place and the theater to see if we’d left it there. Eventually we gave up for the night. I was getting ready for bed when Ksenia found it.

Much relief.

Trip summary and all the daily posts

From the Notebook

Notebook pages 144–145, August 27, 2025

The last day of the whisky tour took us off Islay and back to Edinburgh. We spotted our Ardbeg tour guide on the ferry, then stopped for lunch at the Inveraray Inn again. We were back in Edinburgh by 5:00pm.

The last whiskies included the Bowmore House blend and a Loch Lomond 12-year-old. Loch Lomond was where we’d stopped on the way to Islay on the first day. The 12 had a fruity, berry nose and tasted of cereal. The finish was oddly harsh, though I might just have been dehydrated.

Dinner was at Element. I had bouillabaisse; Ksenia had steak and ale pie. I had a Seven Crofts gin and tonic, too: nice and floral.

We squeezed in one more Fringe show, Girl Pop. Fun, with nine people in the audience.

Trip summary and all the daily posts

From the Notebook

Notebook pages 140–141, August 24, 2025

Scotch Tallies

Scotches drunk today Unique Scotches today
21 21

“Pacing is for losers.”

Another Bowmore House breakfast blend, then Kildalton Cross and the roofless church. Stupid pretty.

Lagavulin

Mark led our Lagavulin tour. We talked through malting, mashing, fermentation, and separating heads, hearts, and tails. The old stories included hiding stills in coffins when the tax collector came around. Plus bribes.

Whisky What I thought
Lagavulin 16 The starting point for the tasting.
12-year-old fill-your-own, Madeira cask Sweet vanilla, wood spice, and peppery smoke. Almost Jim Beam. I tried it to see whether I wanted a bottle. I did not.
Lagavulin 8 Pale straw color, peat and sweetness on the nose, then smoke. Less sweet, with less going on than the 16.
Distillers Edition More amber, with chocolate and bitterness. Smooth finish.
Lagavulin Fèis Ìle 2025, 15-year-old Smoke blossoming over warm notes. Moscatel casks. One of my favorites of the trip.

We didn’t buy anything there. The fill-your-own wasn’t great, and the distillery exclusive was too expensive.

Ardbeg

Lunch at SeaSalt in Port Ellen was creamy oysters, fish and chips, and chicken schnitzel.

Our Ardbeg guide enjoyed slagging us off. We also heard about Shorty, a dog who used to come down the road and join the tours. He’s buried on the property.

Whisky What I thought
Ardbeg 10 Salty and spicy, from bourbon casks.
Wee Beastie Five years old, bourbon and sherry casks. Ashy.
An Oa Sherry, heavily charred virgin oak, and bourbon. Does not taste of bell peppers.
Uigeadail Dried fruit, with more sherry than Wee Beastie.
Corryvreckan New French oak and bourbon. Peppery, with a tang.
Eureka! —

Laphroaig, Then More

At Laphroaig, they were still doing some floor malting on site. Here’s everything I wrote down from the tasting, including the PX Cask taster:

Whisky What I thought
Oak Select —
10-year-old —
Quarter Cask Fruity and dry.
Sherry expression —
Lore Iodine.
Cask Warm and sweet.
Càirdeas 2025 The festival version of Lore.
Port Wood —
PX Cask taster —

We finished up at the Bowmore Hotel, which Teresa called a “goddamn delight.” Crab, fried mushrooms, Octomore 15.3, and a Kilchoman 100% Islay 7th Edition.

The Octomore was oily and super smoky, with dried fruit from the sherry casks. It and the Lagavulin festival bottle were my favorites of the trip. The Kilchoman wasn’t that smoky on the nose. Sweet. Almost turpentine.

I crossed out my tally and increased it after drinking more. Twenty-one for the day.

Part of our August 2025 Scotland and London trip. Trip summary.

From the Notebook

Notebook pages 130–131, August 23, 2025

Notebook pages 132–133, August 23, 2025

Notebook pages 134–135, August 23, 2025

Notebook pages 136–137, August 23, 2025

Notebook pages 138–139, August 23, 2025

Scotch Tallies

Scotches drunk today Unique Scotches today
19 19

Breakfast at The Bowmore House came with a house-blend dram. A useful start to a day of distillery visits.

Bunnahabhain

We started at Bunnahabhain around ten. The 16-year-old Ruby Port Finish was spicy, fruity, and sweet up front. The nose reminded me of paint.

The 2014 Canasta was something else: caramel smell, caramel color, caramel taste. Chocolate, too. Like a candy store.

Toiteach A Dhà was lightly peated, light in color, and easy to drink.

Bruichladdich

At Bruichladdich, we tasted straight from the casks. They make unpeated Bruichladdich, heavily peated Port Charlotte, and very heavily peated Octomore. Also The Botanist gin.

Whisky What I thought
2009 Bruichladdich, 16 years old Berries on the finish, iodine, and a malty flavor from the Bere barley. No peat.
2015 Port Charlotte A sweet nose that carried into the first taste, with smoke on the finish. “That’s nice.”
2011 Octomore Super caramel, an earthy nose, and plenty of peat. The smoke was all in the finish.
Octomore Polyphonic Funky, almost mushroomy on the nose. Smoky but smooth. Nice!

Kilchoman

Kilchoman was a great tour. Lunch was Cullen skink and a selection of sandwiches, like high tea. Christie led the tasting.

We literally watched the guys shovel barley while drinking the 100% Islay release. Hard to improve on that timing.

Whisky What I thought
100% Islay, 14th Edition Oily, with bourbon and sherry casks. An “ideal breakfast dram.”
Machir Bay Sweet on the nose, floral, and citrusy.
Loch Gorm Deep color, Oloroso sherry casks.
Distillery exclusive, 13-year-old ex-Buffalo Trace cask Light in color, with some of the mash on the nose.

There was a bonus taste at the end, too.

More Whisky, Then Oysters

The Islay Whisky Vault sold old, rare, and unusual whisky. Somebody’s description of the job: “I’m selling art.”

There was Ardnahoe Infinite Loch, fruity and menthol on the nose; Bowmore 15, with a little smoke and a floral finish; Lagavulin 8, salty and seaweedy; and a Caol Ila distillery release with salt, smoke, sweetness, and an oily texture. An Ardnahoe Inaugural Release and more Bruichladdich rounded out the day: a special-cask 16-year-old and a dark-caramel 14-year-old with rich, warm spices.

Dinner back at the Lochside: four oysters and the scallop special.

Part of our August 2025 Scotland and London trip. Trip summary.

From the Notebook

Notebook pages 114–115, August 22, 2025

Notebook pages 116–117, August 22, 2025

Notebook pages 118–119, August 22, 2025

Notebook pages 120–121, August 22, 2025

Notebook pages 122–123, August 22, 2025

Notebook pages 124–125, August 22, 2025

Notebook pages 126–127, August 22, 2025

Notebook pages 128–129, August 22, 2025

Scotch Tallies

Scotches drunk today Unique Scotches today
3 3

The four-day Islay tour started in Glasgow at nine, with Morag as our guide. By ten we were at Loch Lomond; at 11:40, Inveraray.

Lunch at the Inveraray Inn was a chicken burger for me and a filet for Ksenia. Then the ferry. Fun! Lots of great views.

We checked into The Bowmore House, run by Andrew Jackson. Not the same place as the Bowmore Hotel.

Dinner at the Lochside had an enticing menu of specials. Really nice oysters, then venison steaks for both of us. And whisky.

Scotch What I thought
Bruichladdich Maverick Luxury 18-year-old Warm. 50%.
Kilchoman Sanaig So good!! 46%.
Port Charlotte Islay Barley 2014 Straw-colored, not much on the nose, then a punch in the throat with smoke. Oddly smooth.

Three drams to start. We were going to get considerably busier.

Part of our August 2025 Scotland and London trip. Trip summary.

From the Notebook

Notebook pages 112–113, August 21, 2025

Scotch

Whisky Where
Loch Lomond 10 (expression unrecorded) With dinner at Element.

We spent time watching street performers on the Royal Mile: a flute looper, a fire juggler, a knife juggler, and a magician doing cups and balls.

Lunch was at Filling Station: a chicken burger, fish and chips, and strawberry lemonade.

Knightclub was like Fight Club with monks and knights. Think Fight Club meets A Knight’s Tale on Monty Python and the Holy Grail’s budget. Very silly.

We also saw How to Become a Movie Star. We just grabbed tickets at the box office. It was OK.

Back outside, there were more street performers, including a blues guitarist and a basketball man.

Dinner was at Element. I had Chicken Balmoral, and we also had mushroom stroganoff and a Scotch egg. The drinks were Loch Lomond 10 and Inch’s cider.

Part of our August 2025 Scotland trip. Trip summary.

From the Notebook

Notebook pages 108–109, August 20, 2025

Notebook pages 110–111, August 20, 2025

Scotch

Whisky at Fiddler’s Arms What I thought
Glenfiddich 12 Speyside. Light caramel, a honey/caramel color, and a very light peaty finish.
Glen Scotia Double Cask Campbeltown. Oaky nose; I wasn’t picking much up before the finish.
Caol Ila 12 Islay. Peat and smoke on the nose, a smooth start, and strong smoke at the finish.

We visited Surgeons’ Hall for centuries of surgical tools and preparations, including the Hall of Pathology.

Thomas J. Walls was packed. We had tea and sandwiches, a scone with clotted cream, and more tea.

At Greyfriars Kirkyard, we saw Tom Riddle’s grave and remembered the story of Greyfriars Bobby. The dog stood by his master’s grave for twelve years, then got buried outside the cemetery because he was a dog. And they patted themselves on the back like they weren’t all arses.

We walked around Old Town and stopped at Fiddler’s Arms for Scotch before dinner at Mussel Inn. We’d been here with D on our first trip. Ksenia had a half pot of mussels in white wine. I had a smoked salmon appetizer and a half pot of the applewood-smoked special.

Then Werewolf: The Gameshow. The title was a lie. Two werewolves, plural, and no gameshow. Ksenia liked it more than I did.

Part of our August 2025 Scotland trip. Trip summary.

From the Notebook

Notebook pages 104–105, August 19, 2025

Notebook pages 106–107, August 19, 2025