The initial aroma is that of Black Forest gateau, with warm spices developing into fresh summer fruits. The taste is deep with forest fruits; blackberries, raspberries and cherries, but the sweeter notes of peach and apricot return on the finish.
Matured fully in Oloroso Sherry casks for a minimum of 15 years, Cù Bòcan 15 Year Old is a decadent single malt with sun dried fruits and smoky exotic spices. The Oloroso Sherry casks impart flavours of dried fruits, flamed orange peel, cinder toffee, black cherry and cardamom. The peat provides a traditional earthy dryness rather than an obvious smoke, this has helped keep some of the sweeter elements of the sherry casks perfectly balanced.
A botanical single malt with a forest-like depth of taste and aroma, commencing with a bouquet of pine,
juniper and coriander, along with roasted chestnut and an intriguing whisper of smoke.
Upon sipping, flavour explodes in the mouth.Whirls of peppermint. Bursts of eucalyptus. Rustles of bitter orange. All
floating on clouds of vanilla with intriguing hints of black liquorice. It concludes with a slow and luscious finish
featuring lemon, orange and a soft hint of oak.
A Blended Scotch Whisky from Adelphi, perhaps better known as an independent bottler. However, this blend of grain and malt whisky is from its private stock which is kept in a solera system. Though excactly where the whisky hails from is kept rather hush hush, we suspect it contains spirit from all over the shop, from Islay, Speyside and Campbeltown.
Nose :Toasted marshmallows on a pebbled
Fascadale beach, minerals, orange oil and popcorn.
Palate: Salted popcorn,smores, pebble beach,
mineralic,sea salt, briney, lime cordial, charred
marshmallows, bitter orange, dark chocolate,smoky
old fashioned cocktail.
Benromach TRIPLE DISTILLED is a limited release matured in first-fill bourbon barrels. Passing once through the wash still and twice through the spirit still, it delivers a lighter style which offers delicate and sweet notes with ripe tropical fruits, malt biscuit and vanilla, leading to banana, green apple and subtle smoke.
super-heavily peated predecessors. Distilled patiently from the 2015 harvest of 100% Scottish Mainland barley, malted to a stratospheric 137.3PPM and matured in the highest quality American oak casks, this five-year-old spirit is truly remarkable.
Acting as the backbone of the 13th Octomoreseries, the 13.1 offers a necessary comparison from which the other expressions alternate. Always balancing the strength of the Octomore spirit with a graceful, understated maturation in
ex-American oak, this single malt is a testament to the trust our head distiller, Adam Hannett, has in the quality of his ingredients. Without more than patience and an understanding of how the flavours will evolve, this single malt perfectly personifies the courage of Octomore as a concept.
After five aged years in first fill ex-American oak casks, Adam has offered a unique twist in this 13.1, having gathered and recasked the spirit in 2021 into yet more fresh, first fill ex-American oak casks. This final injection of flavour, taken from the interaction between the spirit and the oak offers additional flavours of dark toffee, coconut and vanilla.
Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, on one singular farm. Raised by friend and farmer James Brown, just two miles south of the distillery, this crop of Concerto barley was distilled in 2016 from the 2015 growing season, has been
patiently coaxed through our Victorian distillery before being filled into first fill ex-American oak casks and second fill European oak casks.
Working with Islay barley is always a privilege. The ability to present it in a single estate, single vintage, single malt is perhaps even more poetic. From year to year, Head Distiller Adam Hannett works with the base spirit bestowed upon him by the grower, together with natural factors; the changing climate and weather system, agronomic yield decided by marauding deer and hungry geese, and the terroir of the field itself.
This particular Octomore Islay barley has been matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain. This European oak gives more subtle structure to the spirit, while the
American oak allows the spirit to take centre stage. Expect vanilla and brown sugar, counterbalanced
with fresh and round green fruit notes. The smoke is, as ever, gentle and dry, building to a long
finish with hints of creosote and sea spray.
A distinctive and unusual single malt, it's created by maturing our single malt whisky in both ex-bourbon and virgin oak casks (53% column distillate and 47% pot). Very different from anything we’ve released before, the virgin oak brings fruity and spicy notes, whilst the ex-bourbon casks balance this with vanilla and toffee flavours.
Lighty peated single malt whisky from a small batch vatting of american and French oak casks, predominantly STR with a significant element of ex-bourbon, chosen to promote the house style of fruit forward new make.
Half-tonne mashes of entirely local Concerto barley were fermented for an average of 96 hours before being distilled in our squat 2500L wash still and 1700L spirit still. An uncompromising hearts cut was then filled into a variety of wood: Tennessee Whiskey barrels from America add complex sweetness, Oloroso hogsheads from Spain bring rich fruit and refilled Scotch whisky hogsheads highlight the fragrant, spicy character of our unique new make.
Cask series uses different types of casks to create smooth blends with distinctive character and style. Made by resting our classic, smooth blend in specially selected casks seasoned with Port. This resting in Port casks adds a layer of rich sweetness, just like a good fruitcake