The Nikka Coffey Malt is the result of a unique distillation process in “Coffey” type column stills, which are normally used for grain whisky production. This rare 100% malt bottling offers a surprisingly rich texture.
Bottled in humidity, this rare small batch 19-year-old Ardbeg is arguably the most tropical dram to leave the Distillery.
Notes of fresh GREEN PEPPERS, SMOKED MANGO and GUAVA mingle with MAPLE BACON on the nose. A deep smokiness gives waves of ANISEED, burnt HEATHER, and SPICED CHIVE. A satisfyingly long, sizzling finish brings with it notes of WARM TOFFEE FUDGE and SMOKED BUTTER.
AGE : 19 Years Old
MATURATION : Oloroso Sherry & Ex-Bourbon casks
ABV : 46.2%
COLOUR: Amber
AROMA:
Very distinctively oily, with touches of extra virgin olive oil, sweet briar wood, aromatic herbs (coriander & sage) and a suggestion of smoked lemon peel. A splash of water releases more oiliness, like linseed oil, a gentle waxiness, and a burst of perfumed, aromatic carbolic soap, and finally, a whiff of crème brulee
TASTE:
A soft, oily, mouthcoating texture leads into a rich, sweet, smoky palate, with hints of oak moss, treacle, aniseed lozenges and a lovely, sweet, woody/balsamic flavour. This is then followed by smoked apricots and eucalyptus oil
Finally comes a lingering, sweet/smoky aftertaste, with a touch of cumin, cardamon and the merest hint of coconut
Named for the year it was casked, Angostura 1919® is a light golden rum aged in charred, used bourbon oak casks and distilled in Angostura’s multi-column continuous still. It was produced using the unique blending techniques developed by the Fernandes family in the 1800’s, the same blend which was salvaged from charred casks from the fire in 1932.
An amazing blend of rums aged between 5 and 14 years, Angostura 1919® is a true Trinidadian rum, oaky on the palate, with exotic spices, vanilla, a hint of honey and dried fruits.
A luxury sipping rum that matches beautifully with desserts and chocolate.
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.
You would not think it to see it now, but Ardbeg had a difficult time of it for much of the 20th century. The distillery was bought in a joint venture between Hiram Walker and DCL in 1959, both intending to supply their blends.
The subsequent years were very successful, but DCL backed out in 1979 (closing many of their other distilleries a few years later), and Hiram Walker then struggled in the 1980s era oversupply when interest is blended Scotch was waning. They closed it down for the majority of the decade. It re-opened briefly in the 1990s before being revived for good by Glenmorangie plc in 1997.
This whisky was distilled on 20th February 2013 and aged in single second-fill ex-Manzanilla butt #247.
It was bottled at cask strength on 9th September 2021.
One of 670 bottles which were made exclusive to Ardbeg Embassies.
Matured in a combination of white, tawny and ruby Port barrels. It is supposed to be a full-on Talisker with robust flavours and a subtle finishing. Bottled at 59.7% ABV.
Vatted and bottled prior to reducing to our standard bottling strength. Lightly peated balanced with rich dark fruit flavours. Honey gold in colour with hints of red wine hues.
Light spice and typical Jamaican notes on the nose with a hint of overripe banana. The powerful palate has a good balance of oak and lighter tropical fruit. A touch of green banana, black pepper and light salty notes on the finish.
Nicaragua 2013 blends intense notes of cigar, smoked wood, coffee and caramel. Round, balanced and utterly smooth, this vintage offers intense aromas of exotic roasted fruits on the palate, before revealing a long and slightly spicy finish.
Montelobos Pechuga is made with agave Espadin. Before the third and final distillation, a turkey breast is suspended in the still and local fruits and spices are added to the distillate. Traditionally, a Pechuga mezcal like this is drunken at celebrations like weddings, quinceañeras, or other celebratory events.
My Captain does not answer, his lips are pale and still, My father does not feel my arm, he has no pulse nor will, The ship is anchor’d safe and sound, its voyage closed and done.
On the nose, warm hints of spices (cinnamon, vanilla). On the palate it is round and rich in tannins, developing towards a lush and lingering aftertaste, in which the aromatic overtones of the oak are revealed.
A true homage to juniper, this Norfolk-made gin stands out with a bright citrus kick and a subtle black pepper finish. It's a timeless yet uniquely local classic.
Floral summer meadow, mellow juniper and zesty citrus freshness. Bold and dry without being over the top. Orange marmalade, lemon tart, beautifully harmonised.
The initial sweet taste quickly gives way to a complex of oranges, juniper and earthy spice, with an incomparably long finish that’s dominated by the lingering flavour of Sicilian blood orange.
An extraordinary blend of Pot Still, Column and Batch Kettle rums. Aged for up to 6 years, it is elegant, rich and surprisingly intense for a white rum. Charcoal filtration prior to bottling gives this rum its crystal clear appearance and smooth finish.
Matured in red wine hogsheads, this generously aged Edinburgh single grain whisky is almost rum-like in its indulgent sweetness. Butterscotch, caramel, Biscoff, cinnamon and stewed cherry. Smells like a bakery.
After mellowing in a refill cask to develop the soft distillery character for a decade, a secondary maturation in a specifically chosen Amontillado cask wood ensures that all the good work continues.
The base distillate comes through the "Coffey Still", a traditional continuous still which produces Nikka's whiskies, giving a silky texture and rich body. Botanicals include Japanese citrus such as Yuzu, Kabosu, Amanatsu, Apple and Sansho pepper.
A sensational value Speysider which stays true to the region's gentle, delicate style. Matured solely in first fill ex-bourbon barrels, this is both floral and fruity, with notes of green apple and honeysuckle balanced by a savoury, peppery note.
Produced by Tom Warner in a barn in the Northamptonshire village of Harrington. The main three botanicals are juniper, coriander and cardamom, which have helped to produce a gin that's so well balanced it can be drunk neat.
Delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Complex and Characterful with notes of maple syrup, orange peel, brown sugar and liquorice.
This Starward single malt is finished for 18 months in ex-Lagavulin peated casks, combining vibrant tropical fruit with rich coastal smoke and a long, dry oak finish.
All the beauty and finesse of Central America is revealed in this fresh blend of rums from Guatemala and Belize. The nose reveals vanilla, pear, green apple and coconut, as well as highly floral notes. Subtle woody notes round out the sensual flavour.
Made using Sicilian blood oranges. Brilliantly bright and juicy. A hint of vanilla and pink grapefruit in the palate help balance this gin and give complexity. Refreshing.
Richly honeyed and backed with a lifting zestiness which slides into spice and zingy salt. Once the dram opens out, vanilla and sultana stand out followed by notes of toasted oak.
The Liquid is a homage to New York, where the Ryder Cup is taking place at Bethpage Black from the 26-28th September, fully matured Elijah Craig small batch Bourbon finished in Toasted staves made up of 75% toasted sugar maple and 25% toasted applewood which gives a fantastic Autumnal taste, this also arrives with a beautiful looking commemorative case which would provide an ideal gift.
Released in 2014, this no-age statement Taketsuru bottling is a blend of malts aged 10 years on average in different types of oak casks. A high percentage of Miyagikyo malt gives a fresh fruity character, joined by mature aromas from an important sherry cask influence.
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.
