A fine introduction to the Yoichi range, this no age statement bottling offers a distinctly fruit forward expression, while retaining the salty coastal influence of the distillery. A single malt which balances pleasure and personality, it can just as well be enjoyed before or after a meal.
Its high rye content and the 101 proof makes it a most flavorful Kentucky Straight Bourbon Whiskey that carries a bit of a pleasant bite to it, making it highly enjoyable neat, on the rocks, or in a cocktail.
Since 1795, Jim Beam has been crafted by the Beam family and distilled with a strong sense of family values. Seven generations later, it’s still made with those same values and aged twice as long as the law requires.
Finished in barrels from the famous Bordeaux estate Chateau Leoville Barton. The Bordeaux casks lend an element of red fruit, as well as French oak influences.
A delicate balance is achieved by the skillful blending of mellow grain whiskies and slightly peated malts. With impressive floral aromas, this expression offers an extremely silky mouthfeel and fruity flavors that rise and expand, leaving behind a delightful aftertaste.
The nose shows a very powerful, peaty smell, whilst the palate is full-bodied, of pungent peat with undertones of sweetness and a long finish. A perfect after dinner malt.
NIKKA THE GRAIN is composed of old
Coffey grains (corn and malted barley) and
Coffey malts (100% malted barley) from
the now closed Nishinomiya distillery, as
well as Coffey grains and Coffey malts from
Miyagikyo. The finishing touches are added
by Barley Grain (malted and unmalted
barley) and Barley Grain and Corn & Rye
(malted barley, corn, rye), all distilled in
pot stills at the Moji and Satsumatsukasa
distilleries, which originally specialized in
Shochu production. Each spirit was carefully
selected from these four sites. Bottled at
48% ABV, NIKKA THE GRAIN reveals
a creamy texture and complex palette of
complementary aromas.
The ivory white label is design like a canvas.
Each of the four lines symbolizes the unique
aromatic input of the four distilleries.
NIKKA THE GRAIN celebrates Nikka
Whisky’s heritage and commitment to
offering whisky lovers across the globe
unique tasting experiences.
In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.
Colour – Pale straw.
Celebrate the purest expression of terroir with Bruichladdich Islay Barley 2014. Fully traceable and high provenance, a medley of apricot and peach complements the cereal-forward single malt, with a subtle maritime note nodding to the whisky’s all Islay harvest, distillation and maturation.
The 18 year old has always been one of the best of Glenmorangie's core range and it really looks the part. Picked up the top prize in its category at the World Whisky Awards 2010.
Importers and entrepreneurs, the founders of Oban distillery would have approved of the Spanish influence brought to bear with this edition’s second maturation in Montilla Fino cask wood finish.
In Kentucky, buffalo carved a pathway followed by America’s first explorers. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog.
Sweet aroma, with a slight burn. The corn coats the tongue with oil and vanilla.
Pronounced Toch-ach ah-ghaa With touches of smoke from peated malted barley, this whisky’s prickling strength emanates from the dram. Immediate warming peatiness drift to a sweet Oloroso sherry influence with rich oak, balanced with delicate pepper.
Pronounced Toch-ach ah-ghaa With touches of smoke from peated malted barley, this whisky’s prickling strength emanates from the dram. Immediate warming peatiness drift to a sweet Oloroso sherry influence with rich oak, balanced with delicate pepper.
Nestled in a charming rural spot near Pitlochry, this is the smallest distillery in Scotland, by far. Just three men work here (pictured on the back of the bottle, one is named Ramsbotham) and they do almost everything by hand just as it wa
There’s near perfection in the bitter-sweet harmony which is such an enthralling feature of this truly classic whisky, as its crisp peat softens, not to pepper, but to rich, sweet, juicy fruit.
Matured exclusively in ex-bourbon casks, Tobermory 12 Year Old has a vibrant, fruity and spicy character with a subtle, salty edge. This Hebridean single malt has sweet, honeyed aromas of vanilla, ripe oranges and delicate flowers. The palate offers notes of fresh citrus, apples and tropical fruits, followed by creamy toffee, floral honey and a subtly, salty undercurrent.
A minimum of 19 years in former Oloroso Sherry and Bourbon-seasoned casks, then transferred into Madeira casks for a further 2 years. The result is a whiskey awarded ‘Best Irish Single Malt 2013’. It has huge depth that interweaves dried fruit flavors with spicy, aromatic maltiness and subtle nutty raisin notes.
Initial Maturation in Bourbon Casks and then finished in quarter casks for two years. Stone fruits and tropical notes rounded out with a desiccated coconut and cinamon dusting
Replaces the Classic. Aromas of vanilla and coconut come through quite early on as a result of being matured entirely in ex-bourbon casks. Citrus fruit and peach make an appearance towards the end.
Gold Medal IWSC 2006 Sister distillery of the famous but now demolished Brora. A very rare malt and fascinating style, very stony and mineral, strong and hard. Opens up brilliantly with a dash of water,(we've tried this at home) a fine mat.
Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.
Hand crafted by The Sixteen Men of Tain. Who aren't all 'men', and don't get conned into late night party games with them. You won't win. Peaches and pears, malty, a touch of milk chocolate, nutty and citrussy.
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.
Super pale, like fino sherry, but don’t be mistaken to thinking that it's gentle….a hefty dollop of iodine and peat smoke, with ginger and some green apple notes. Certainly my favourite from this Islay Clan
