The Tormore Distillery, built in 1959, has a new-look range befitting the 'Pearl of Speyside'. This handsomely-presented 12 year old was matured in a combination of first-fill ex-bourbon, sherry and newly charred casks. The spirit character is elegant and fresh, with some herbaceous, grassy notes, while the casks impart flavours of vanilla custard, warm spice and a touch of sweetness.
Continuing the Series 16 odyssey, this elegant single malt explores the influence of barley grown in Church Field on Octomore Farm, Islay. A symphony of honeyed malt, toasted grain and a distinctive earthiness meet delicate threads of smoke and salinity.
This is Edradour at its best, bottled by the distillery's owners, Signatory Vintage, as part of their Unchillfiltered (UCF) collection.
We'll spare you the philosophical discussion about whether this counts as an official or independent bottling and get straight to the point. Distilled at Edradour distillery in 2016, this spirit was matured in a single first-fill sherry cask which acts as the ultimate balancing foil to the decidedly old-school, rustic and funky spirit character.
As the name suggests, this whisky was bottled without chill-filtration, nor additional colouring.
Introducing the Marsala Cask Limited Release. Our first ever release of this cask type, and a striking new look packaging reflecting the inimitable terroir of Raasay.
Expertly crafted from Raasay’s lightly peated spirit and fully matured in ex Frazzitta Marsala Vergine barriques, before being bottled at a robust 50.7% ABV. This Marsala-matured single malt is laden with flavours of baked apples with apricots and lingering smoked toffee, representing a unique confluence of Sicilian wine heritage and modern Scottish whisky craftsmanship that results in a rare, highly collectible expression.
Wire Works' most awarded whisky, and it's not hard to see why. This is a real testament to the outstanding quality of their lightly peated spirit.
Nose: Vanilla cheesecake, white chocolate, fruit salad sweets, lemon curd, candied ginger, peaches and cream
Palate: Custard creams, lemon zest, icing sugar, chocolate covered peanuts, honey, ginger bread
Finish: Apple crumble, murray mints, lime pickle, white pepper
COLOUR : Bronze
AROMA : Fresh and clean, with hints of pine resin, aniseed, sea spray and lavender soap- very gentle, very restrained, and rather elegant for an Ardbeg. With water, there is a distinctive, flinty minerality, along with subtle hints of sweet peat smoke, malted barley, and a touch of toasting bread.
TASTE : A beautiful, creamy texture is followed by a lovely combination of flavours, with aniseed toffee, café latte, fennel and gentle antiseptic soap. The peat smoke is present, but in a very restrained manner, and leads into a lingering aftertaste with chewy oak, cocoa powder and tar.
FINISH : The peat smoke is present, but in a very restrained manner, and leads into a lingering aftertaste with chewy oak, cocoa powder and tar.
A superbly well-aged (M)alt from one of Speyside's finest distilleries... Can you guess? Bottled at a punchy 57.1% and aged in first fill oloroso sherry butts, imparting decadent richness and notes of treacle, manuka honey, roasted hazelnuts, dried cherry and toasted rye bread. Exceptional indeed.
This release captures Daftmill’s signature style, with green fruits, herbal nuances, and toasted almonds on the nose, followed by comforting notes of croissants and marzipan. Add a splash of water, and you’ll uncover fennel and butterscotch. The palate is beautifully balanced, starting with sweet fruits and Scottish tablet, then transitioning into drier, herbal tones. The finish is medium in length, with an elegant, floral touch.
Matured in a combination of first fill oloroso hogsheads and refill bourbon barrels for eighteen years, this Lowland single grain whisky represents truly outstanding value for money. Typical in its lightness, though the long ageing has rounded it out and given notes of vanilla, molasses and polished wood. Somewhat rum-like in character.
Silky-smooth single pot still whiskey from rugged West Cork. Subtly layered, a touch lighter and more elegant than your typical single pot still whiskey, this displays notes of honey, malted milk biscuit, blossom and lightly roasted nuts.
Named after the river that flows from the Distillery through Sligo town into the Atlantic Ocean, Garavogue Whiskey is a bridge between past and present, honoring the rich traditions of Irish whiskey while embracing innovation and discovery. Every small-batch release under the Garavogue name will be limited and experimental in nature, exploring different ages, maturation techniques and possibly even different types of Irish whiskey.
Tasting Notes
Nose: A vanilla rush with warm peach, apricot and spun sugar. The sweetness is counteracted by musky floral notes and raisin.Palate: Vanilla sweetness with a hint of citrus intertwine with buttery, ripe apples progressing to black coffee, walnut and ground pepper before returning to raisin and sugar cane.Finish: Long and warming, full of fresh fruit bursting with sweetness.
Glen Garioch produces a hearty, full-bodied spirit, which is allowed to shine here in this bottling from first and second fill bourbon barrels. Richly malty, with notes of vanilla panna cotta, shortbread, tarte tatin and a touch of gingery spice.
A very curious hint of olive oil greets you, along with touches of tar, soot, chocolate ginger and even some freshly mown grass. Water opens the bouquet up to revel some more classic Ardbeg notes, with fennel, peppermint, eucalyptus, and tarry rope to the fore.
The mouthfeel is slightly oily, and is followed by an intense, minty sweetness, along with some toasting bread, creosote, coal tar soap and even a whiff of smoked pineapple. The deep, rich, flavours continue, with dark chocolate, peppermint creams, bonfire embers and camphor.
Independently bottled Caol Ila is often some of the best value Islay whisky on the market, and this is no exception. Aged for a decade in oloroso sherry butts, giving it a burnished bronze colour - but this remains remarkably fresh despite its appearance. Notes of menthol, eucalyptus, dried lemon peel, seaweed, cracked black pepper and woodsmoke.
Aroma : A pungent burst of smoked cream, peppermint and toffee, with Ardbeg’s classic fennel and pine resin. Distant earthy bonfires mix with herbal and fruity (banana & tropical) notes, along with fragrant candle wax.
Taste : An extremely vibrant, hot peppery mouthfeel, leads in to a burst of sherbet lemon sweetness (candied apples, pears & oranges), hints of carbolic soap and tar, more creamytoffee, aniseedand chilli pepper.
Finish : A long, mellow, lingering aftertaste, with lots of cream, fudge and delicate antiseptic notes. An elegant, soothing style of Ardbeg.
Limit one per order.
A superb value vintage malt from a certain Orkney distillery, finished in first fill Pedro Ximenez sherry butts for amazing richness and colour. HP's signature heather smoke and herbal aromatics are joined, but not overwhelmed, by cinder toffee, prune, cinnamon, nutmeg and Jamaican ginger cake.
A mixture of peated and unpeated distillate, as well as both bourbon and sherry casks, this ten year old displays Ardnamurchan's signature West Highland style at its very best. Rugged yet approachable, with brine, earth and smoke giving way to oat biscuits, strawberry laces and mint.
Replaces the Classic. Aromas of vanilla and coconut come through quite early on as a result of being matured entirely in ex-bourbon casks. Citrus fruit and peach make an appearance towards the end.
A classic expression that needs little introduction. Perhaps the archetypal sherried Highland whisky. Rich, textured and warming.
This gift pack, presented in a special box, comes with 5cl samples of both Glenfarclas 105 and Glenfarclas 25 Year Old.
Peated and unpeated spirit, 100% matured in Oloroso and PX casks
Nose : Murray mint, bonfire on the beach, salted peanut icecream, tomato stalks, Brazil nut and sundried tomatoes.
Palate: Tarry rope, bung cloth, smoky bacon, old tractor shed, peanut brittle, sticky spare-ribs.
Finish: Crashing waves, sea-salt, bothy fireplace and cigar shop.
In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.
