The Liquid is a homage to New York, where the Ryder Cup is taking place at Bethpage Black from the 26-28th September, fully matured Elijah Craig small batch Bourbon finished in Toasted staves made up of 75% toasted sugar maple and 25% toasted applewood which gives a fantastic Autumnal taste, this also arrives with a beautiful looking commemorative case which would provide an ideal gift.
Continuously pushing the boundaries of whisky innovation, Dr Bill imagined a whisky inspired by exotic spice markets, where colours and flavours take you on a delicious sensory journey. A Tale of Spices is matured in Moroccan red wine, new charred oak, Pedro Ximenez sherry and shaved toasted red wine casks. A limited edition rarely seen in the whisky industry.
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
A superb value vintage malt from Highland Park, all the way up in Orkney. Aged in recharred butts, imparting sweet vanilla and toasted oak notes to complement the distillery's signature characteristics of heather honey and delicate peat smoke.
Port Dundas is a ghost distillery - one that has, sadly, now shut its doors. That means there's only so much to go round, and this 29 year old expression, bottled at cask strength, is a fine example. Drawn from a single bourbon hogshead, this displays bright notes of butterscotch and chantilly cream alongside more savoury, nutty aromas.
Edradour's heavily peated malt, Ballechin, is named in homage to a long-closed Perthshire distillery known to have been making peated whisky until 1927. It is a savoury, almost saline malt, with notes of smoked meat, barbecue char, toasted oak, a touch of black pepper and subtle hints of toffee apple and fig.
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.
Behind the Torabhaig distillery is the Sound of Sleat. A narrow, powerful strip of sea dividing Skye and the mainland. Called Linne Shlèite in Gaelic. And what we’ve called the fourth chapter of the series.
Sound of Sleat is the fourth release in the Torabhaig Legacy Series, documenting the evolution of our signature style of 'Smoke with Taste'. This expression is crafted from a blend of Concerto and Laureate malted barley, peated to 78PPM+, and fermented with 100% Pinnacle MG yeast over a 72-hour period. It is matured exclusively in first-fill American Oak (Quercus Alba) casks and bottled at 46% without chill-filtration or colouring. The result is a deeply expressive single malt, offering delicate notes of orange, apricot, and sweet maritime seaweed on the nose, a rich palate of bonfire smoke, honey, and sea salt, and a lingering, elegant finish that captures the spirit of storms, sunsets, and the wild Sound of Sleat.
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.
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.
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
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.
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.
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 whisky displays vibrant notes of banana, mango and papaya along with biscuity malt character and baking spices. On the palate there is a pronounced richness with notes of chocolate, coffee and cinnamon before finishing with a hint of stone fruit and black pepper.
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!
The texture is fizzy and effervescing (sherbety), with a real, vibrant effervescence on the tongue. At first the flavour is intensely sweet, then shifts as aniseed, toffee, digestive biscuits, peppermint, menthol, tar and coffee grits burst through.
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.
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.
