A limited-release 18-year-old single malt from Tamdhu distillery that has been matured in a combination of European oak and American oak oloroso sherry casks. Aromas of cherries, plums, orange zest, honey-baked oats and hazelnut milk chocolate fill the nose, complemented by notes of crunchy apple, dried fruit, ginger, cinnamon, vanilla and sherry throughout the palate.
Stewed fruits, Seville orange and chewy toffee with some warm gingerbread spiciness emerge first, with hints of peaches and cream and caramelised apple underneath. A little earthy clove and black peppercorn add depth among burnt sugar and some tropical fruit.
This heavily-peated whisky from Torabhaig distillery was bottled at cask-strength and offers further insight into its distillery style. Aromas of smoked heather, blossom honey, barley sugars and salty sea air fill the nose, complemented by notes of vanilla ice cream, bonfire smoke, hot tar, oily brine and sweet spices throughout the palate.
NFW
Amrut Two Continents is bursting with notes of banana, mango, guava, and baked pineapple, along with dark muscovado sugar and rich vanilla. The rich palate carries
subtle cinnamon and clove spices, finishing with a touch of sandalwood and tobacco.
A small batch of three Oloroso sherry butts from an
Orkney distillery has been used to create this Highland
Single Malt, distilled in 2012 and aged for eleven years.
This Orcadian distillery is well known for its distinctive
heather-like peat smoke, creating a rich and characterful
single malt.
You would not think it to see it now, but Ardbeg had a difficult time of it for much of the 20th century. The distillery was bought in a joint venture between Hiram Walker and DCL in 1959, both intending to supply their blends.
The subsequent years were very successful, but DCL backed out in 1979 (closing many of their other distilleries a few years later), and Hiram Walker then struggled in the 1980s era oversupply when interest is blended Scotch was waning. They closed it down for the majority of the decade. It re-opened briefly in the 1990s before being revived for good by Glenmorangie plc in 1997.
This whisky was distilled on 20th February 2013 and aged in single second-fill ex-Manzanilla butt #247.
It was bottled at cask strength on 9th September 2021.
One of 670 bottles which were made exclusive to Ardbeg Embassies.
Matured in a combination of white, tawny and ruby Port barrels. It is supposed to be a full-on Talisker with robust flavours and a subtle finishing. Bottled at 59.7% ABV.
Bottled in humidity, this rare small batch 19-year-old Ardbeg is arguably the most tropical dram to leave the Distillery.
Notes of fresh GREEN PEPPERS, SMOKED MANGO and GUAVA mingle with MAPLE BACON on the nose. A deep smokiness gives waves of ANISEED, burnt HEATHER, and SPICED CHIVE. A satisfyingly long, sizzling finish brings with it notes of WARM TOFFEE FUDGE and SMOKED BUTTER.
AGE : 19 Years Old
MATURATION : Oloroso Sherry & Ex-Bourbon casks
ABV : 46.2%
Distilled & Matured at Lagg Distillery
Matured initially in Bourbon Barrels then finished for approx. 6 months
in Oloroso Sherry Hogsheads sourced from producer Miguel Martin.
55% Vol
Non chill filtered
Natural Colour
Sprinkles of ginger dance with barley sugar. Rich oak, sultanas and cinnamon waltz slowly to a soft and creamy finale.
Notes of dried fruits and spices from European oak harmonise beautifully with vanilla and caramel tones from American oak.
Cu Bocan is a lightly peated single malt from Tomatin distillery in Inverness – first introduced in 2013. This 12-year-old expression was finished in a mix of rum casks from Guyana and Barbados, contributing depth and notes of warm spices to the whisky. The result is a malt that offers fresh notes of brine, grilled pineapple, ginger and milk chocolate throughout the palate.
Nose: intense aromas of red fruits and hints of fresh pastry
Palate: complex, fresh with a perfect balance of sweetness and savory pepper - red berries combine with notes of rhubarb for a fresh fruit note
The cellar master, Alexander Gabriel, has the the great pleasure to open for the very first time his private collection of exceptional cognacs. Premier Cru single cask 100% Grande Champagne, unique in the world! These preciously guarded treasures rest under the vaults of the Chais Paradis, in the underground passages of Mademoiselle's 19th-centuary manor. These forever inimitable vintages, from the oldest to the most recent, are made from Ugni Blanc, Folle Blanche, and Colombard grapes. Although it is impossible to reproduce them, they all have one thing in common: each of them bears witness to the extraordinary character of Grande Champagne and to the savoir-faire of the Cognac region perfected over the centuries. These extraordinary cognacs are not blended and are bottled at their natural alcohol content right out of the barrel, without filtration.
Name because they changed their distillation cut points for a few month resulting in a more juicy, fruity liquid with notes of biscuits and dessert. A tiny bit more peat is coming through as well.
Aged in 60% bourbon cask with STR
A small batch of four standard barrels from Glencadam Distillery have been used to create this Highland Single Malt, distilled in 2011 and aged for eleven years. With its new make character boasting fragrant floral notes and orchard fruits, Glencadam is a delicously silky and moreish dram, increasingly popular as a distinguished single malt.
Colour: Golden Bronze.
Nose: Bursting with orange blossom, espresso, maraschino cherries and honeysuckle, with hints of candied stone fruits, hazelnuts, lavender and cinnamon.
Taste: Waves of dark chocolate, redcurrants and burnt coffee beans, followed by crystalised almonds, blackberries and orange zest, with ginger and liquorice on the finish.
NOSE: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.
TASTE: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.
NOSE: Bursting with baked oats, butterscotch and toffee, with notes of cinnamon, gingersnaps and heather honey.
TASTE: Lashings of heather honey, orchard fruits and lemon zest, followed by white chocolate, cinnamon and ginger, with toffee and butterscotch on the finish.
NOSE: Lashings of orchard fruits, baking spices and sticky toffee pudding, with notes of brown sugar, glazed cherries and citrus.
TASTE: Bursting with chocolate, coffee and heather honey, followed by notes of pepper, ginger and molasses, with banana and sultanas on the finish.
This rare version of Miyagikyo single malt is part of the “Nikka Discovery” series: an inside look at the various experiments made during the whisky making process at Nikka. Focusing on the use of yeasts, this expression enhances fruity aromas and flavours of peach and apricot.
