A grain whisky that’s only a pot still away from being a single malt
A grain whisky made only from malt? That’s also smoky?
The majority of Experimental Grain Whisky is comprised of grains from the Cameronbridge and North British distilleries. They bring notes of fudge, vanilla and set honey. On top of this the younger whisky from Loch Lomond layers impressions of pine forests and patchouli oil.
Resolute flavours of fine Oloroso sherry and bitter chocolate sauce, which has been spread liberally over homemade plum pudding. This is all infused with fabulous spicy notes - cinnamon, allspice and nutmeg. Full bodied with smooth tannins.
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
Nose
Sweet ripe peaches, toffee and raisins
Palate
Soft welcoming mouth feel with an explosion of rich
tropical fruits and creamy butter notes
Finish
Long enduring finish of caramelised crème brulee
For this release we’ve used a luxurious combination of the finest PEDRO XIMÉNEZ + JAMAICAN RUM CASKS for maturing this expression, which combined with our subtly smoky spirit, has resulted in a whisky rich with the flavours of Toasted Jamaica ginger cake, Bonfire Toffee, spiced plum jam, Amaretto cherries and Daim bar.
Canerock is a fantastic drink created by the team at Maison Ferrand, using aged Jamaican rums at its core, including a generous helping of high-ester rums. Alongside these rums, the team infuses the likes of Madagascan vanilla pod, Jamaican ginger, and Caribbean coconut into the spirit, and a portion is given some extra time in Pedro Ximénez sherry casks to allow its flavour profile to develop further. An impressive expression indeed, more than suitable for sipping neat, but will also be excellent for upgrading your rum cocktails.
Fee Brothers Plum Bitters is a fruity blend of plum and spices, reminiscent of the flavor of British plum pudding. Add a few dashes to recipes to create new depths of flavor.
The fourth and final in an annual series of limited seasonal bottlings, Lochlea 'Ploughing Edition' represents the season of Winter on the farm, when we start to plough the fields in preparation for sowing the barley seed in Spring.
Production Director John Campbell has chosen a combination of ex-Islay barrels and peated quarter casks for this release, to create a warming, smoky version of our signature Lochlea whisky.
Our tasting notes include boiled sweets, cooked apple and brazil nuts all intertwined with a comforting haze of lingering peat.
Aromatic green coffee beans are sourced, roasted and cold-pressed in the distillery, and added to a base of F&S organic gin, complimenting its key botanicals of Juniper, Angelica and Coriander.
an absolute cracker of a gin, best enjoyed neat over ice.
Sweet nose with notes of dried fruit, nutmeg spice, honey, caramelized walnuts and a gentle touch of oak
Initial spicy notes of cinnamon and clove fade to reveal grape syrup which coats the palate, with raisins, figs,candied cherries and a hint of liquor ice
A mellow, aromatic dry gin from Booth's that has been aged in casks that previously held Pedro Ximenez sherry. The palate offers notes of rosemary, grapefruit, camphor, lemon, chamomile and soft oak spice that linger in the finish.
Booth's was originally established in 1740 by the eponymous family who founded the first distillery in London. Their distinctively golden gin - instantly recognisable thanks to the octagonal bottles it was presented in - was discontinued in the 1970s, an event much lamented by gin connoisseurs.
Matured at least 12 years in oak barrels. Single distillation. Colour : Deep golden brown. Scent : Fresh hazelnut, banana and spices aromas, a perfect balance between wood and matured apple aromas. Palate : Fine and silky. Use : A smooth harmony with dessert, chocolate cream, nougat or ice-cream.
Nose: fresh and intense, it opens with notes of juniper and citrus fruits (yuzu and orange peels, candied lemon), complemented by flowers (violet) and fennel with the soft spices and licorice.
Mouth: very delicate and with a beautiful freshness, it follows the floral profile of the nose but on a spicier and fruitier expression with tangerine, melon and cubeb. It evolves with notes of angelica, nutmeg, orris root and star anise.
Finish: very long, floral and fruity, on citrus fruits, almonds, cumin, savory and grains of paradise.
A limited-release 18-year-old single malt from Tamdhu distillery that has been matured in a combination of European oak and American oak oloroso sherry casks. Aromas of cherries, plums, orange zest, honey-baked oats and hazelnut milk chocolate fill the nose, complemented by notes of crunchy apple, dried fruit, ginger, cinnamon, vanilla and sherry throughout the palate.
We’re in touch with our dark side, deeply in touch with our dark side.
And it was just a matter of time until we got round to crafting a black rum with notes of molasses and more than a hint of dark runny caramel.
It makes an intense Zombie and a bold and delicious Mai Tai; alternatively, pour over ice, add ginger beer and a lime wedge and prepare to be thoroughly satisfied.
Darkly satisfied but satisfied all the same.
Hand-distilled at our bespoke distillery in the heart of historic King’s Lynn, WhataHoot Tawny Orange Gin is a full-strength hand distilled premium gin, blending a secret recipe of botanicals balanced with the zestiest oranges.
Distilled and bottled by WhataHoot, our Tawny Orange Gin is a delicious gin with a zingy twist. Made with real fruit.
The front palate has a really prominent peppery tingle, and that sweet cinnamon is still there too front and center. The nose agrees with the palate for the most part; there are lots of classic bourbon notes with a slightly tannic oak and vanilla being most prominent. There’s a little bit of cherry in there too. The heat is very manageable for a 120 proofer with a nice mouthfeel to boot.
Sweet Oak and Vanilla
Berry-laced cereal pops right out, mild proof and oak with plenty of vanilla and cereal grains lightly toasted. Not as sweet as on the nose, turning a bit darker into a malt syrup-like depth. Mouthfeel is deceptively heavy, piquant across the whole tongue with baking spices laying thickly on the front half. Coating, silky, and warming. Begs you to keep sipping.
A viscous mouthfeel bursts forth to introduce a sparkling array of salty, sweet, and savoury flavours. Peat smoke, eucalyptus oil, minty chocolate and toffee mingle with smoked pecans, creosote, and tar. Subtle sweet pear crumble and fudge lurk in the background.
Herradura Plata owes its distinctly sweet taste of agave and subtle oak notes to resting for an impressive 45 days beyond the industry standard in American White Oak barrels. The prolonged aging process creates a light straw color with a unique, robust aroma of cooked agave, vanilla and wood that leaves your mouth feeling smooth and refreshed.
Edition 14.3 of Bruichladdich’s Octomore series was made with 100% Concerto Barley from Octomore farm on Islay and matured for five years in first-fill ex-American whiskey casks and second-fill wine casks. This super heavily-peated style from Octomore has given the whisky rich aromas of burnt biscuit, plump apricots and butterscotch on the nose which leads to an earthy smokiness on the palate with notes of peat stacks, honeysuckle and toasted barley.
There are so many complex layers of flavour, and it will be different for everyone. But, our blender Shona Macleod gets a gentle peat smoke on the first sip which reminds her of island home fires burning when she was growing up. It comes along with a toasted maltiness. She can also taste homemade apple sauce and smell machair flowers, particularly white clover which springs up on our west coast every summer. Mixed spices appear, and an old-fashioned sweetness from things like candied ginger, vanilla, and honeycomb. Finally, there’s a long, clotted-cream note, mixed with a lasting sense of new leather.
It will be a lightly peated dram, at around 12-15ppm
Captain Morgan Original Spiced Gold is a premium spirit drink made with the finest Caribbean Rum expertly blended with adventurous spice and natural flavours.
Easy to mix and deliciously smooth, this is the spirit for legendary times with the crew.
It‘s the complex blend of spices, maturation in charred American white oak bourbon barrels and natural fruitiness of the rum that gives our spiced spirit its rich colour and aroma. Notes of rich natural vanilla, brown sugar, dried fruit, warming spices and hints of oak come together to create a perfectly balanced spirit with a smooth finish.
