Tropical fruits, heather honey and baking spices, followed by demerara sugar,
coconut and marmalade, with citrus notes, caramel and ice cream on the finish.
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.
Nose: All butter shortbread, tropical fruit, macadamia nuts
Palate: Sweet toffee, toasted barley
Finish: Long and silky, moreish fruit and cereal notes
NOSE: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.
TASTE: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.
You’ll taste the intense burst of vibrant summer fruits on the palate and enjoy the rewardingly long finish it delivers. Bottled at 46% volume, natural colour and un-chillfiltered.
Distilled and filled into bourbon casks and then finished in calvados casks for two years. Being aged for two years in casks that previously held French cider has given this soft and honeyed single malt a certain certain magic has added a crunch, almost like an apple. Fresh crispness and sweetness of green apples together with candied fruit and citrus zest.
Stewed fruits, Seville orange and chewy toffee with some warm gingerbread spiciness emerge first, with hints of peaches and cream and caramelised apple underneath. A little earthy clove and black peppercorn add depth among burnt sugar and some tropical fruit.
Aged in oloroso, Pedro Ximenez, Rioja and some new American oak barrels.
Classic Sherried notes of indulgent dark chocolate and dried fruits, coupled with sweet spices and red berries.
2022 Winner of the Best Single Malt Whisky Of The Year!
Aged in bourbon barrels, american and european sherry casks. Candied orange peel. Sweet vanilla. Ginger cake. Hints of cinnamon and barley sugar with a touch of fresh oak.
Try it! It's delicious!!
NOSE: Lashings of orchard fruits, baking spices and sticky toffee pudding, with notes of brown sugar, glazed cherries and citrus.
TASTE: Bursting with chocolate, coffee and heather honey, followed by notes of pepper, ginger and molasses, with banana and sultanas on the finish.
Stewed fruits, Seville orange and chewy toffee with some warm gingerbread spiciness emerge first, with hints of peaches and cream and caramelised apple underneath. A little earthy clove and black peppercorn add depth among burnt sugar and some tropical fruit.
Cu Bocan is a lightly peated single malt from Tomatin distillery in Inverness – first introduced in 2013. This 12-year-old expression was finished in a mix of rum casks from Guyana and Barbados, contributing depth and notes of warm spices to the whisky. The result is a malt that offers fresh notes of brine, grilled pineapple, ginger and milk chocolate throughout the palate.
This heavily-peated whisky from Torabhaig distillery was bottled at cask-strength and offers further insight into its distillery style. Aromas of smoked heather, blossom honey, barley sugars and salty sea air fill the nose, complemented by notes of vanilla ice cream, bonfire smoke, hot tar, oily brine and sweet spices throughout the palate.
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.
Heavily peated single malt whisky made with a mix of concerto
and laureate malted barley with an in-grain phenols content of
77ppm. Fermented with pinnacle mg+ and safspirit m-1 yeasts. Aged
in first-fill bourbon and re-fill whisky barrels.
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.
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.
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.
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 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.
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.
From the Ardbeg Distillery to Port Ellen and beyond, follow the rocky coast and you will discover the heavenly vista of Traigh Bhan (pronounced tri-van), the beautiful beach known locally as the Singing Sands…
For this captivating place has soft white sands that sing beneath your feet, a hum that ebbs and flows with the winds and the tides. But beguiling as this place is, do not drop your guard. Bathing is ill-advised in the seemingly tame crystal waters where jagged, volcanic rocks pierce the sands along the shore.
Exceptionally rare, this small batch 19 year old Ardbeg displays notes of HERBAL PINE, bracing MINT CHOCOLATE and CITRUSY LEMON on the nose. A rich smokiness gives way to PEANUT BRITTLE and SMOKED CURRANTS, with waves of ANISEED, HAZELNUT, and PEPPER. A satisfyingly long finish brings with it notes of VANILLA FUDGE and CLOVE.
"Batch 4 is another incredible dram. Bottled under a full moon, tides have certainly shifted for this Traigh Bhan. More herbal and uniquely mentholic, this is a new take on our exquisite 19 year old series!" - Dr Bill Lumsden, Master Distiller
Here we have the 12th batch of popular Cask Strength series from Highland based GlenDronach distillery. This distillery is well known for its richly sherried single malts and this is no exception. This final release in the series is a marriage of the finest Pedro Ximénez and Oloroso sherry casks, carefully selected by master blender Rachel Barrie to create a harmonious and indulgent flavor profile. The whisky is bottled straight from the cask without any dilution, allowing it to retain its natural strength and intensity. Presented at 58.2%abv, this release is all natural colour and non chill filtered to allow for a richer and fuller flavour profile.
The Bushmills 2000 Port Cask Finish sees Bushmills’ acclaimed single malt aged exclusively in first fill ruby port casks, for the full maturation period of over 21 years. The ruby port delivers a fresh fruit flavour profile which perfectly compliments the classic Bushmills style of fresh, fruity distillate. The result is highly unusual and complex single malt expression.
Nose – Rich, fruity aromas of stewed plums and rhubarb combine with dark chocolate, raisins, cardamom and cinnamon, alongside a touch of old leather.
Palate – Soft and velvety mouthfeel, beginning with juicy plums, nectarines and melted almond butter, before umami notes of cinnamon, clove and brandy snaps emerge.
Finish – Rich dark chocolate pudding - with a touch of chili, cardamom and aniseed
Nose – Fresh notes of apricot, peach, mango and papaya are all immediately present, joined by thick beeswax and marzipan, with an undercurrent of green tea and cut grass.
Palate – Creamy, thick and full-bodied, as Greek yoghurt, honeyed oats and white grapes combine with more savoury flavours of burnt caramel and camomile.
Finish – Matcha green tea cheesecake with clotted cream and apricots.
New for 2023 from Glenmorangie distillery, here we have a 16-year-old age statement release named 'The Nectar'. Created with casks sourced from Sauternes and Montbazillac regions of France, which infused this single malt with luxurious flavours reminiscent of delicate pastries, including brioche, meringue, and the warm richness of baked apples. In turn, Moscatel casks from Spain impart layers of decadent cake-like nuances alongside a delightful, sweet syrup essence. To complete the spectrum, barrels from Tokaji in Hungary bestow a cascade of white chocolate, almond, and honeycomb tastes into the final result.
Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, on one singular farm. Raised by friend and farmer James Brown, just two miles south of the distillery, this crop of Concerto barley was distilled in 2016 from the 2015 growing season, has been
patiently coaxed through our Victorian distillery before being filled into first fill ex-American oak casks and second fill European oak casks.
Working with Islay barley is always a privilege. The ability to present it in a single estate, single vintage, single malt is perhaps even more poetic. From year to year, Head Distiller Adam Hannett works with the base spirit bestowed upon him by the grower, together with natural factors; the changing climate and weather system, agronomic yield decided by marauding deer and hungry geese, and the terroir of the field itself.
This particular Octomore Islay barley has been matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain. This European oak gives more subtle structure to the spirit, while the
American oak allows the spirit to take centre stage. Expect vanilla and brown sugar, counterbalanced
with fresh and round green fruit notes. The smoke is, as ever, gentle and dry, building to a long
finish with hints of creosote and sea spray.
A small batch of four standard barrels from Glencadam Distillery have been used to create this Highland Single Malt, distilled in 2011 and aged for eleven years. With its new make character boasting fragrant floral notes and orchard fruits, Glencadam is a delicously silky and moreish dram, increasingly popular as a distinguished single malt.
Nose – Rich oak with a gentle nutmeg note. Sweeter aromas of baked ripe figs, sultanas and black cherries.
Palate – Fruit cake with toasted almonds and cinnamon. The juicy zestiness of oranges and mandarins mellows perfectly with manuka honey, muscovado sugar, baked apricots and an interesting white pepper note that provides even more complexity.
Finish – Creamy and spicy with dark chocolate, walnuts and dark fruits compote.
