In May 1836 Glenfarclas Distillery was officially licenced for the first time, adding the designation "Distillery" to Rechlerich Farm. Therefore, May 2021 marks 185 years of legal distilling and Glenfarclas is celebrating the anniversary with a limited-edition bottling.

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.

Malty, caramel, dried raisins, vanilla

1st Fill Palo Cortado Sherry Hogshead Finish [5 months)

Famous Grouse Smoky Black was renamed from Black Grouse at the end of 2015. This blend is based on peated Islay malts, and offers 'reassuring smoothness with aromatic, peaty flavours'.

Exclusively sherry seasoned whisky with the perfect balance of European and American oak maturation to create a distinctive American oak style – sweet, honeyed and rounded.

The much loved 'Edinburgh Malt'. Dry, fruity, vanilla-tinged lowland, one of the last survivors.

An absolutely straightforward, no nonsense Caol Ila. Crisp, assertive, direct and unmistakable.

Lovers of Dalwhinnie will appreciate the way the fragrance of Oloroso flavours overlays, but does not mask, the heather honey distillery notes.

On the nose the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil. The finish is long and alternates between this sweetness and smoke.

Sauternes finish.

A Cask strength Single Malt from an undisclosed distillery on Isaly. A drop of water opens this fiery whisky up a treat.

Organic was distilled in 2013 and matured in virgin American oak barrels. This release is full of vanilla, orange zest and toasty malt.

The first whisky ever distilled in the Cotswolds, it uses 100% locally grown, floor-malted barley and has been aged in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable.

Bursting with juicy tropical fruit - pineapple, kiwi, and banana - brushed softly with icing sugar. Light touches of malt and vibrant lemon peel balance the sweetness.

Treacle toffee, espresso, bitter chocolate, rich fruit which is balanced with the dry influence of the Fino sherry.

Rock Rose Gin is made at the Dunnet Bay Distillery all the way up in Caithness, Scotland. This very northerly gin features an alluring botanical selection including locally harvested Rhodiola Rosea, Rowan Berries, Sea Buckthorn, Blaeberries, Verbena, Coriander Seed, Cardamom and Juniper. 

An approachable lightly peated malt, finished in ex bourbon, first fill sherry and some virgin oak casks. Brilliant complexity for such an affordable malt.

The classic stalwart of the Talisker family. The perfect companion for when the day is done, smooth, smoky with a comforting afterglow.

The initial rush of rich vanilla sweetness gives way to the fruits of slow distillation – kiwi, banana, cantaloupe melon – with just a dusting of cocoa powder.

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

Nose - The colour of sharp honey, on the nose heathery floral notes are balanced with the richness of poached pears and the sweetness of malted barley. Palete - Crème brûlée and sweet ripe banana at first, then comes a light oakiness with pear fruitiness, leading to a long smooth, creamy and fragrant finish.

Importers and entrepreneurs, the founders of Oban distillery would have approved of the Spanish influence brought to bear with this edition’s second maturation in Montilla Fino cask wood finish.

Soft vanilla and cinnamon give way to tangy red fruits and citrus peel. Barley sugars and honeyed malt build into the long, sweet and satisfying finish.

The 12 yo has a light smoky nose with a stronger hint of the sea. On the palate the heather of the peat and the tang of the sea combine to give a round, satisfying taste with a long finish.

Authentic, balanced and complex. A colour of pale straw. Known as the queen of Islay. Pronounced "cull-eela" not "coo-la-la".

Peaty whisky from Tobermory on the Isle of Mull, named after a previous incarnation of the distillery. Maritime and smoky, this rivals some of the Islay drams for power, and the 10 year old balances the intensity of youth with rounded, well-aged spirit.

A combination of Oloroso Sherry and Bourbon-seasoned casks, then matured for several months in port wine barrels. The unique maturation process gives this single malt its distinct notes of juicy fruits, nuts and spice, as well as a hint of ruby redness

There are notes of mocchaccino and espresso coffee, wood smoke and a fireplace, a touch of bitter chocolate and oak. The palate is of medium-body with notes of crisp cereals, coffee beans and chocolate, a date note with a touch of walnut.

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.

Matured for 7 years in first fill sherry hogsheads. Cocoa and christmas spice at the core that rounds out with a raisin sweetness.

Full bodied and robust. The sherry and the oak fight for your attention yet neither are overpowering. An intense finish, long lasting dry and malty. A beautiful dark chocolate taste at the back of your mouth to complete the 25 years old.

A gloriously vanilla-forward Glenlossie from James Eadie. Glenlossie is mainly used in blending, and is rarely seen as a single malt. This particular bottling was aged first fill bourbon casks and recharred casks. The Blue Boar on the bottle refers to Jame Eadie, who owned the Blue Boar pub in 1891 as part of his brewery and whisky blending business.

A light, fragrant sherryish nose. This is a full bodied malt with hints of vanilla and fruit, and a long, smooth, well-rounded finish.

Super pale, like fino sherry, but don’t be mistaken to thinking that it's gentle….a hefty dollop of iodine and peat smoke, with ginger and some green apple notes. Certainly my favourite from this Islay Clan

Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.

Has that balanced character that makes for an ideal gift whisky. Nose :Malt extract, chocolate mint, melted cheese, honeysuckle, brown bread with lots of butter. Background grassiness. Palate : Citric, with orange juice

A nose of honey and peanuts with a light hint of spice, followed by a palate of subtle smoke and sweet sherry and caramel notes. The finish is rich and buttery.

Smooth and silky, having been matured in traditional Scotch whisky, ex-bourbon and ex-Spanish sherry casks. A rich, fruity aroma is the prelude to sweet flavours of ripe apples, pears and a subtle hint of nut before the long, pleasantly oily finish.