Natural colour, single cask single malt from an Islay distillery whose name we cannot mention. Fiery, wild, heavily peated, packed with classic Islay flavours of sea spray, wet stones, peat smoke.
The texture is fizzy and effervescing (sherbety), with a real, vibrant effervescence on the tongue. At first the flavour is intensely sweet, then shifts as aniseed, toffee, digestive biscuits, peppermint, menthol, tar and coffee grits burst through.
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.
Filey Bay hails from the Spirit of Yorkshire Distillery, and their Flagship single malt is made from field to bottle with 100% homegrown barley. Light, creamy and fruity, with flavours of honey, vanilla and caramel.
The Spirit of Yorkshire Distillery makes a light, fruity spirit from its estate-grown barley which is elevated here by the use of shaved toasted and recharred (STR) red wine casks from Rioja! These casks provide a huge amount of flavour in a short time, giving notes of biscuit, marzipan, boiled sweets and red fruits.
Continuously pushing the boundaries of whisky innovation, Dr Bill imagined a whisky inspired by exotic spice markets, where colours and flavours take you on a delicious sensory journey. A Tale of Spices is matured in Moroccan red wine, new charred oak, Pedro Ximenez sherry and shaved toasted red wine casks. A limited edition rarely seen in the whisky industry.
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.
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.
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 magnificent sherried expression from Filey Bay, all of whose whiskies are made with their own estate barley. Moscatel sherry is quite different to other sherries - it is much more floral and aromatic. The Moscatel cask maturation imbues the light, fruity spirit with notes of orange peel, chocolate orange and honey.
Name because they changed their distillation cut points for a few month resulting in a more juicy, fruity liquid with notes of biscuits and dessert. A tiny bit more peat is coming through as well.
Aged in 60% bourbon cask with STR
NOSE: Bursting with baked oats, butterscotch and toffee, with notes of cinnamon, gingersnaps and heather honey.
TASTE: Lashings of heather honey, orchard fruits and lemon zest, followed by white chocolate, cinnamon and ginger, with toffee and butterscotch on the finish.
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.
This single malt, drawn from a Pedro Ximénez hogshead, brings the boldest sweetness in the line-up - layering deep syrup notes over our signature smoky backbone. A richly expressive dram, where cask and character find their stride.
On the nose, thick molasses and cereal sweetness rise first, followed by burnt raisin, toasted fruit, and a thread of light, lingering smoke.
The palate is bold and concentrated- raisin, caramelised sugar, and PX richness balanced by a savoury edge and coastal brine. Sweet but never cloying. The smoke stays present, steadying the sweetness from start to finish.
A super-limited release from the outstanding White Peak distillery, this is an 'anti Black Friday' bottling exclusive to high-street retailers. Only 295 bottles have been drawn from a single Portuguese Moscatel wine barrique, which has imparted notes of Battenberg cake, orange peel, cinnamon buns, yoghurt coated raisins and candied ginger.
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.
This coastal-influenced blend from Adelphi was made to honour the partnership between esteemed whisky writer and industry veteran Charles Maclean and Ardnamurchan distillery. Named after, not only Charles’ nose but by chance, a landmark near the distillery. With a malt content of 70%, this expression offers notes of smoke, lemon zest, brine and fermented bread throughout the palate.
Nose: Coastal peat smoke, vanilla and tangy and bright
citrus zest.
Palate: Maritime peat, ripe orchard fruit, warm oak and a
gentle, warm black pepper spice.
Finish: Lingering peat with a subtle seaweed salinity.
COLOUR Rich mahogany
NOSE Fruit cake, raisins and mocha, with honey, cinnamon and coconut.
TASTE Layers of dark chocolate, fruit cake, raisins, honey and figs, with treacle, orange zest and nutmeg.
COLOUR : Bronze
AROMA : Fresh and clean, with hints of pine resin, aniseed, sea spray and lavender soap- very gentle, very restrained, and rather elegant for an Ardbeg. With water, there is a distinctive, flinty minerality, along with subtle hints of sweet peat smoke, malted barley, and a touch of toasting bread.
TASTE : A beautiful, creamy texture is followed by a lovely combination of flavours, with aniseed toffee, café latte, fennel and gentle antiseptic soap. The peat smoke is present, but in a very restrained manner, and leads into a lingering aftertaste with chewy oak, cocoa powder and tar.
FINISH : The peat smoke is present, but in a very restrained manner, and leads into a lingering aftertaste with chewy oak, cocoa powder and tar.
One of Scotland's most underrated distilleries, Ardmore produces a robust spirit with a certain earthy smokiness thanks to the use of Highland peat. This expression, matured in second-fill Oloroso butts, combines savoury characteristics of smoked brisket and bonfire with notes of sultana, candied orange peel and pastel de nata.
This rare version of Miyagikyo single malt is part of the “Nikka Discovery” series: an inside look at the various experiments made during the whisky making process at Nikka. Focusing on the use of yeasts, this expression enhances fruity aromas and flavours of peach and apricot.
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.
Chinkapin Oak is an oak species from North America and is not commonly used in the whisky industry. These casks have a high toast and heavy char and bring a delicious barbecue flavour to Raasay's characterful, lighly peated whisky.
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.
Juicy raspberries and brambles, sherry, creamy malt and a note of light peat. World Whisky Awards Best Speyside 12yo and under. A fantastic indie distillery.
