Distilled, matured, married and bottled on the Isle of Harris, The Hearach Oloroso Cask Matured is bottled at 46% ABV, no colour added, and non-chill filtered with the spirit lightly peated at 12-15ppm matured in casks hand-picked for quality from the respected Bodega José y Miguel Martín in the beautiful Andalusia region in southern Spain.
Harrison Wood, blender at the Isle of Harris Distillery, describes his tasting notes of The Hearach Oloroso Cask Matured as “Initial winter aromas of cinnamon, orange peel, and cloves which remind me of Christmas at home. There are green notes of herbs and the nostalgic creaminess of white chocolate from childhood days. When sipped, I can taste walnuts and fireside wood smoke. The dram develops with a hint of thyme from my kitchen, closely followed by dried oranges. Spices then come through, like vanilla pods and a subtle sense of cloves, before a long leather and liquorice finish."
Carum is a clear aquavit produced using twelve botanicals, including caraway, sheep’s sorrel and Aztec sweet herb. It has an extraordinarily long and complex palate.
A soft start with a real crescendo of flavour: juicy berries make way for spice, before clean juniper and zesty citrus. A good balance of sweet-fruity and dry-herbal flavours.
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.
At the heart of the Don’s tequila range is Cazcabel Blanco, a spirit fashioned from the sun-baked agave and made in the heart of the Jalisco region. Cazcabel Blanco beautifully balances the agave’s earthy notes with a fresh, citrus edge.
If you love the tropical flavour of coconuts, then you’ll love this variation of Dead Man’s Fingers. Discover elements of juicy mango, raisins, runny caramel, coconut ice (of course) and a slight citrusy trace of lime peel. Balance is achieved with a whiff of vanilla and a dash of clove.
Colour: Golden Bronze.
Nose: Bursting with orange blossom, espresso, maraschino cherries and honeysuckle, with hints of candied stone fruits, hazelnuts, lavender and cinnamon.
Taste: Waves of dark chocolate, redcurrants and burnt coffee beans, followed by crystalised almonds, blackberries and orange zest, with ginger and liquorice on the finish.
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.
Made with loads of passion! This rum has sweet tropical passion fruit aromas with hints of mango. Dead Man’s Fingers Passionfruit Rum makes a great twist on a Pornstar Martini or simply pair with lemonade for a refreshing serve!
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.
Fresh strawberries blend with delicate elderflower to create a refreshingly balanced drink with subtle sweetness and captivating aroma. Like a sip of summer, this beverage is meticulously crafted in Norfolk, bringing its natural beauty straight to your glass.
Black Barrel is a small batch, handcrafted blend made of matured double pot distillates and aged column distillates. In a process called finishing, the blended rum is then matured for a second time in deeply charred Bourbon oak barrels.
Reflecting the spirit of the Bluegrass State nuanced, mellow, and earthy. Barrels often aged in excess of eight years. Truly “small batch,” each batch of Bourbon is typically composed of no more than two dozen barrels.
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.
Crafted in Norfolk, it features juniper, citrus, and black pepper, with hand-forged Samphire adding a fresh, salty touch. Its crisp flavor is perfectly balanced and refreshing, offering a taste of Norfolk’s wild seascape and tradition in every sip.
Matured in six signature casks as part of a unique six-part maturation, creating real depth and complexity. Natural colour, non-chill filtered. 46.4% ABV.
Nose – Vibrant notes of juicy raisins and sweet malt. Aromas of shortbread and strawberry jam.
Palate – Espresso, chocolate cherries and oak infused honey. A subtle spin on our signature waxy character.
Finish – Candied fruit with a shake of cinnamon and chocolate creaminess.
The house of Cognac, Cognac Ferrand is at the origin of this fascinating brand that is Plantation Rum. Maison Ferrand originally maintained privileged relationships with the best distilleries in the Caribbean to which it sells barrels that have contained its Cognac. The barrels of the Ferrand house are very popular with some rum producers who use them to refine their product. During these exchanges, Alexandre Gabriel had the opportunity to discover very old batches with an aromatic richness and a diversity of extraordinary aromas.
Using the same batch of Scottish barley malted to the same 101.4ppm, the 16.2 has been housed in a fine selection of Oloroso and Bordeaux casks before being finished in Madeira and Portuguese Moscatel for a rich and complex flavour. Caramelised sugar, roasted nuts, and dried fruits abound, enveloped in sweet campfire smoke.
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.
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.
To create the top expression White Heather 21 Years, Walker sourced single malt whisky from Speyside (23%, GlenAllachie I presume), the Highlands (20%) and Islay (4%). This was combined with 53% grain whisky.
The spirit spent 18 years in a combination of first-fill American barrels, sherry butts and second fill casks. The married composition was then given an additional three years in PX and Oloroso puncheons alongside Appalachian virgin oak casks.
A quality blend. It’s harmonious, reasonably complex and it manages to hide the grain component. The resulting whisky, which is presented at 48% ABV with no added colouring or chill-filtration, perfectly balances gentle peat from the Islay contribution, archetypal Speyside fruity notes, the heather honeyed sweetness of the Highlands, and a rich and rounded foundation from the grain components.
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.
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.
16.1 is crafted using 100% Scottish Mainland Concerto Barley, malted to 101.4 PPM and aged in cask for 5 years, with an ABV of 59.3%. This elegant liquid is matured in first-fill bourbon barrels, bringing forth intense peat smoke with surprising delicacy. Salted caramel, honeyed melon and apricot lead into chocolate and coconut, accompanied by a soft wave of earthy minerality and lingering smoke.
