Proof: 94 proof - 47% Alc/Vol
Color: Roasted pecans
Nose: Lots of toasted oak with rich caramel
Taste: Big, rich and complex. Delightful spice and pepper
notes fade to milk chocolate with just a hint of smoke
Finish: Complexity continues. Nicely warming, with lingering
chocolate and baking spices
Soft oak and vanilla notes giving way to a full-bodied palate with well-structured, elegant hints of orange crème brûlée and hazelnuts notes. Sweet and spicy wood comes first followed by candied fruit and caramel. Complex and persistent finish.
Produced on a small estate in the Grande Champagne and aged for over 20 years in oak casks, this is a rich, robust dark cognac with hints of mocha, coffee and roasted walnuts.
Light spice and typical Jamaican notes on the nose with a hint of overripe banana. The powerful palate has a good balance of oak and lighter tropical fruit. A touch of green banana, black pepper and light salty notes on the finish.
Intense nose with some vanilla, cinnamon, muscovado notes, coconut, orange blossom anda hint of pepper. A rich oaky frame surrounds a softer body and rounded palate with somelight oak and warming exotic spices. Quite balanced on the finish.
Crafted from single malt casks from five leading English distilleries - Copper Rivet, The English, Cotswolds, White Peak and Adnams - Barley brings together their distinct fingerprints in one layered, modern blend. Barley is built around flavours of summer fruits, vanilla cream and gentle spice, exhibiting exceptional complexity and subtlety.
A tiny release of only 990 bottles that have enjoyed a three year finish in Wold Top Brewery's Marmalade Porter casks. A complex, full-bodied dram - expect chocolate cereal and roasted malt on the nose, opening up to a rich, dark marmalade finish.
Chinkapin Oak is an oak species from North America and is not commonly used in the whisky industry. These casks have a high toast and heavy char and bring a delicious barbecue flavour to Raasay's characterful, lighly peated whisky.
Atlantic distillery in Ireland matured this small batch whiskey in bourbon barrels. This expressions shows clean notes of green apples, coconut biscuits, oat cakes and wildflower honey.
This 40 year old whisky spent 27 years marrying in refill sherry butts before being given a finish in ex-Islay quarter casks, imparting a subtle smoky, coastal quality to join the waves of tropical fruit notes. Bottled at cask strength.
Labelled a blended malt, this is actually 'teaspooned' - the term for adding a tiny amount of one single malt into a cask (or casks) of another, which is then no longer allowed to be called its original name. This may sound nonsensical, but all you really need to know is that Williamson is the pseudonym of a very famous Islay distillery. You can expect a mouthful of sea spray, tarry rope, iodine and bonfire smoke. That might give you a clue!
Nicaragua 2013 blends intense notes of cigar, smoked wood, coffee and caramel. Round, balanced and utterly smooth, this vintage offers intense aromas of exotic roasted fruits on the palate, before revealing a long and slightly spicy finish.
From a 'secret' Highland distillery, but there are clues to be found on the bottle as to its origin. To start with, all the Scottish islands technically fall under the Highland category apart from Islay - and this isn't from Jura, Skye, Arran or Mull. Matured for 22 years in refill sherry casks, this malt is stunningly complex, with a brilliant balance between caramel sweetness, subtle smoke and herbal notes.
A lucky find with a stunning complexity of flavour: butterscotch, cocoa, walnuts and baked apple peel with mandarins and damsons on the tail. This is a rich and beautifully balanced cognac.
A superb value Speyside whisky from Aultmore distillery, this batch is made up of just three ex-Bourbon barrels. Smooth, warming and classic, with notes of pear drops, vanilla ice cream, lemon drizzle cake and gentle oak toast.
Distilled on a small and narrow still head which produces a fruity flavour with citrus and spicy tones. Roasted walnut, pineapple, pepper, and oak on the nose. A rich palate of soft spices with a sweet texture. Roasted walnuts, spice, and toffee.
Into barrel on the 10th March 2017 this is almost 9 years old and at 45% abv. Aged in Warehouse K.
A complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste, with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. The finish is long and smooth.
Hand Selected By Cambridge Wine Merchants
Crafted to be elegant, expressive and welcoming, Taigh is matured in a considered combination of First Fill Bourbon barrels, Refill Bourbon casks and select Madeira casks, bringing balance, softness and depth to Torabhaig's peated spirit.
This finely tuned vatting of American whiskies includes components aged in French oak casks from the Vosages region in eastern France, which bring layers of warming spices to palate of dried herbs, crème caramel and toasted oak. This annual release from Michter’s in Louisville, Kentucky has developed a strong reputation among whiskey lovers
To commemorate the 40th anniversary of From the Barrel's debut, Nikka is releasing this limited edition featuring double the marriage time, up to 6 months of marrying in oak which results in whisky with richer flavor and a longer finish.
This single malt, drawn from a Pedro Ximénez hogshead, brings the boldest sweetness in the line-up - layering deep syrup notes over our signature smoky backbone. A richly expressive dram, where cask and character find their stride.
On the nose, thick molasses and cereal sweetness rise first, followed by burnt raisin, toasted fruit, and a thread of light, lingering smoke.
The palate is bold and concentrated- raisin, caramelised sugar, and PX richness balanced by a savoury edge and coastal brine. Sweet but never cloying. The smoke stays present, steadying the sweetness from start to finish.
COLOUR: Amber
AROMA:
Very distinctively oily, with touches of extra virgin olive oil, sweet briar wood, aromatic herbs (coriander & sage) and a suggestion of smoked lemon peel. A splash of water releases more oiliness, like linseed oil, a gentle waxiness, and a burst of perfumed, aromatic carbolic soap, and finally, a whiff of crème brulee
TASTE:
A soft, oily, mouthcoating texture leads into a rich, sweet, smoky palate, with hints of oak moss, treacle, aniseed lozenges and a lovely, sweet, woody/balsamic flavour. This is then followed by smoked apricots and eucalyptus oil
Finally comes a lingering, sweet/smoky aftertaste, with a touch of cumin, cardamon and the merest hint of coconut
