Adam O'Connell
Adam O'Connell, drinks writer
Adam has been writing for Master of Malt for seven years now. He’s visited distilleries, wineries, and breweries across the world, reviewed a variety of whiskies, gins, rums, Tequilas, mezcals, brandies, vodkas, wines, beers, and cocktails, and contributed all kinds of words in all sorts of places, including over 650 articles to Master of Malt's award-winning online blog, and many of the handy drinks guides too. He’s even jammed with Kiefer Sutherland AND dined with Ainsley Harriott. Not at the same time.
Adam's Whiskies of the Month (April 2026)
Shindo Experimental 01
Japanese single malt whisky
This first experimental release from Japan's Shindo distillery is unpeated. A vatting dominated by bourbon cask whisky, with a small but meaningful contributions from new mizunara, oloroso sherry, and refill Scotch casks, it shows exactly what the distillery is aiming for. Creamy, lactone-rich character, layered aromatics and a sense of precision well beyond its years. Under the guidance of Kenji Hosoi, Shindo favours flavour clarity, not shortcuts.
"Creamy, coconutty, a bit waxy... Delicious, and all built on detail rather than weight. A whisky that tastes like someone obsessed over flavour instead of just ticking cask boxes."
Adam O'Connell
Whisky nerd and certified mate of Ainsley Harriott
Tasting notes
Bright tropical fruit up front, then buttercream, soft vanilla and a distinctly milky sweetness.
Ripe fruit, gentle oak, sweet cereal notes and a restrained, elegant spice.
Milk fudge and soft oak, with a clean, composed fade rather than a grand finale.
Cooper King Port-Bound Spring 2026
English single malt whisky
Yorkshire's Cooper King distillery bottled this single malt for its Expedition Series in 2026, though originally it was intended to be a Christmas release. Turns out, the little fresh tawny Port casks used to finish the whisky refused to be rushed! Four more months of maturation allowed breathing space, unlocking indulgent layers of dark sugar, dried fruit, and coffee. A release of 924 bottles.
"Was meant to be a Christmas drop. Missed the deadline. Stayed in cask. Got better. Dark fruit, coffee, sticky sweetness, but still vibrant. Patience beats planning here."
Adam O'Connell
Whisky nerd and certified mate of Ainsley Harriott
Tasting notes
Sticky layers of prunes, maple syrup, and rum and raisin ice cream.
Dark brown sugar, candied orange, rootsy liquorice, creamy coffee, and vanilla.
More silky, rich coffee, jammy cherries and dark chocolate, with leathery oak beneath.
