The nose bears caramel notes with a delicate stone-fruit backdrop. A robust and sturdy palate with some fine leather notes mingling with dry tobacco, a touch of oak and a hint of dried cherries.
PLEASE NOTE: This item is a Cambridge Wine Merchants barrel select, certified 7 years old, but is missing the gold medallion displaying this information
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.
Deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish. The term unblended comes from this whiskey never containing grain neutral spirits.
A Blended Scotch Whisky from Adelphi, perhaps better known as an independent bottler. However, this blend of grain and malt whisky is from its private stock which is kept in a solera system. Though exactly where the whisky hails from is kept rather hush hush, we suspect it contains spirit from all over the shop, from Islay, Speyside and Campbeltown.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
In May 1836 Glenfarclas Distillery was officially licenced for the first time, adding the designation "Distillery" to Rechlerich Farm. Therefore, 2026 marks 190 years of legal distilling and Glenfarclas is celebrating the anniversary with a limited-edition bottling, containing whisky from five different decades stretching all the way back to the 1970s! Decadently sherried, it perfectly displays Glenfarclas' robust, rich style.
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.
Nose Fragrant and tropical fruits with floral notes, vanilla and mango.
Palate There's mango throughout, spicy barley, gentle oak and creamy richness.
Finish A touch of allspice, vanilla and fragrant pear skin.
Nose Peach and dried apricot, sweet butterscotch, vanilla cream, citrus zest, synthetic bananas and gooey malt.
Palate Toffee first and foremost, with notes of barley malt, gingerbread, tropical fruits, honeyed pipe tobacco lveas, black pepper, roasted chestnut and freshly cut hay.
Finish Medium length with vanilla and dried tropical fruit.
A richly sherried, indulgent Irish whiskey, drawn from a small selection of Oloroso, Pedro Ximénez and Pajarete casks and encompassing Pot Still, Grain and Malt components. An excellent exposition of the blending tradition that defined Ireland's whiskey heyday.
Aroma : A pungent burst of smoked cream, peppermint and toffee, with Ardbeg’s classic fennel and pine resin. Distant earthy bonfires mix with herbal and fruity (banana & tropical) notes, along with fragrant candle wax.
Taste : An extremely vibrant, hot peppery mouthfeel, leads in to a burst of sherbet lemon sweetness (candied apples, pears & oranges), hints of carbolic soap and tar, more creamytoffee, aniseedand chilli pepper.
Finish : A long, mellow, lingering aftertaste, with lots of cream, fudge and delicate antiseptic notes. An elegant, soothing style of Ardbeg.
NFW
Amrut Two Continents is bursting with notes of banana, mango, guava, and baked pineapple, along with dark muscovado sugar and rich vanilla. The rich palate carries
subtle cinnamon and clove spices, finishing with a touch of sandalwood and tobacco.
A small batch of three Oloroso sherry butts from an
Orkney distillery has been used to create this Highland
Single Malt, distilled in 2012 and aged for eleven years.
This Orcadian distillery is well known for its distinctive
heather-like peat smoke, creating a rich and characterful
single malt.
A small batch of seven barrels from Aultmore distillery has been used to create this Speyside Single Malt, distilled in 2011 and aged for twelve years.
Situated on the edge of the Foggie Moss in the heart of Speyside, Aultmore’s fermentation process lends itself to the identifiable ‘fragrant on the nose, substantial on the tongue’ characteristic.
Something very unusual here - a Manuka wood smoked New Zealand single malt! We were blown away when we tried this. It's properly savoury, with layers of complexity involving notes of bonfire smoke, lemon zest, roasted pineapple and toasted almond. A novel, and brilliant, Islay alternative.
Chichibu proudly presents the 4th Edition of its celebrated On The Way expression.
The new Chichibu On The Way Floor Malted 2024 Edition features a delightful fruitiness with hints of glossy plums and peaches. The floor malting process imparts rustic barley flavours, evoking a sense of nostalgia and leading to a gentle, long finish
A tiny release of only 990 bottles that have enjoyed a three year finish in Wold Top Brewery's Marmalade Porter casks. A complex, full-bodied dram - expect chocolate cereal and roasted malt on the nose, opening up to a rich, dark marmalade finish.
A remarkable 41 year old blend, with tropical fruit notes in abundance. Despite its age, it is surprisingly lively and light on its feet, displaying distinctive coconut and pineapple notes alongside a delicate wisp of peat smoke. Very complex and anything but run-of-the-mill!
Crafted from single malt casks from five leading English distilleries - Copper Rivet, The English, Cotswolds, White Peak and Adnams - Barley brings together their distinct fingerprints in one layered, modern blend. Barley is built around flavours of summer fruits, vanilla cream and gentle spice, exhibiting exceptional complexity and subtlety.
From a secret distillery in the Speyside region, perhaps the most famous and sought-after of the lot, this represents really outstanding value compared to the distillery bottlings! This bottling is finished in Pedro Ximenez sherry butts, imparting layers of deep, rich dried fruit flavour and a dash of treacle. Though an overused phrase, 'Christmas in a bottle' is apt here.
A superb value vintage malt from a certain Orkney distillery, finished in first fill oloroso sherry butts for amazing richness and colour. HP's signature heather smoke and herbal aromatics are joined, but not overwhelmed, by cinder toffee, prune and dried orange peel.
Nestled in a charming rural spot near Pitlochry, this is one of the smallest distilleries in Scotland. Just three men work here and they do almost everything by hand, just as it was. A full-bodied, oily, sherried dram, this is a true cult favourite and seems to make an admirer of everyone who is introduced to it.
