An explosion of crackling peat sets off millions of flavour explosions: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. Then comes a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
A smooth, creamy texture leads into a huge syrupy sweetness, flavours of milk chocolate, treacle toffee, aniseed, orange and smoky tea leaves. Gentle, sweet spices (nutmeg & cinnamon), some cigar smoke, and a very unusual flavour of grilled artichokes. Wood is always present in the spirit, gently nutty and reminiscent of a carpenter’s workshop. A long, sweet finish, with floral overtones, mint toffee and some gentle malty biscuit notes.
Rich Amber color. Deep, peppery and chewy, bombarding the tongue. The first plunge brings forth chewy peppered steak soaked in pepper sauce with the tang of crispy seaweed. As you descend deeper, encounter a mouthful of black tarry espresso coffee that coats the palate with rich melted dark fruits (blackcurrants, blueberries and cherries) and bitter almonds. As the taste soaks in deeper, star anise and hickory dry out the palate before a surprise of chalky effervescent violets fizz to the surface.
Long, deep and remaining powerful into the finish with black tarry coffee, chocolate coated cherries and hot pepper sauce, the lingering memories of your mysterious and daring journey into Corryvreckan.
Pronounced ‘Oog-a-dal’, it’s a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. Ardbeg Uigeadail was voted by the 120,000+ strong Ardbeg Committee as their favourite Ardbeg.
Full flavoured and rich with a deep mouth-coating texture, the taste is an intriguing balance between sweet, spicy and deep smoky flavours. The flavour is initially sweet. A burst of winter spices sets off a smoky-spicy explosion countered by a sumptuous mid-palate of honey glazed smoked food and chewy treacle. Waves of deep smoky tones and rich aromas build up on the palate like a fine Montecristo cigar.
Amazingly long and chewy with lingering raisiny, deep mocha tones and rich aromatic smoke into the perfectly integrated finish.
The spirit of Octomore has been defying logic for over fifteen years. The “what if” moment that once seemed almost absurd has progressively morphed into something endlessly alluring. Now, suddenly, there are eight. The Octomore 08.1 edition is: 167 ppm and was distilled in 2008 using 100% Scottish barley, from 2007 harvest. 100% matured in first fill American oak casks, including Buffalo Trace, Clermont Springs, Four Roses, Heaven Hill & Jack Daniels.
Smooth as pebbles in a pool. It’s clean, fresh and lively with both the oak and the grain in perfect harmony. The bouquet is brilliant. Opening with barley sugar and a hint of mint before leading into the most wonderful notes of freshly cut wild flowers; buttercup, daisy, meadowsweet, myrtle, primrose and cherry blossom. The cleanliness of the spirit is remarkable.
Russet gold. Fresh and aromatic, fruity floral with hints of dried fruit and a subtle prevalence of smoke. Light with fruit notes, nutty flavours with a sweetness and slight hints of vanilla and caramel. Lingering, beautifully rich and full-bodied.
Taste the origins of Bunnahabhain with an alluring balance of sweet fruit, nuts, vanilla and a delicate coastal influence.
A rich mahogany Single Malt Scotch Whisky, this is one of the Bunnahabhain family favourites. It is intensely warming; with dried fruit, sherry, toffee and spices leading to a delicious honeyed nuttiness and the slightest hint of sea salt.
Fragrant with notes of dried fruit, rich honeyed nuts, toffee and slight hints of spice. Notes of mellow sherried nuts, dried fruit and rich oak, with toffee and a slight tang of salt from its maturation of 18yrs at the coast. A dry fruit finish with a hint of spice and salt.
Deanston 12 years old is a fine mellow malt with a fragrant, fruity flavour and a lingering sweet aftertaste. A Single Malt Scotch Whisky produced at the Deanston Distillery, which is situated outside the town of Doune, Perthshire, and lies on the banks of the River Teith, where the waters used for distillation are considered to be the purest in Scotland. Deanston is a pale, distinctive malt, distilled from unpeated malted barley and is available as a 12 and 17 years old Single Malt Scotch Whisky.
It is exceptionally easy-to-drink and is regarded as a perfect expression of a Perthshire Highland Malt.
This is a very interesting small batch release from the Deanston Distillery holding a Full Organic Certification, Un-chillfiltered and finished in organic virgin oak casks. Certified Organic from start to finish, by the Organic Food Federation, Deanston only use organic barley with no pesticides or fertilisers, malted organically and batch production to ensure no carryover.
Soft, fruity, balanced with sweet American oak notes. Smooth, creamy sweetness with malty honeyed spice and vanilla. Incredibly crisp with long lasting oaky sweetness.
Glenmorangie 18 Year Old single malt whisky is a treat. Aged for 15 years in American white oak caks perviously used to age Bourbon, 30% is drawn off to be matured in Oloroso sherry casks where it spends the next years relaxing. Reunited after 18 years, the two whiskies are blended together to give a really think, creamy and fruity single malt. Showing tangy citrus, stewed fruit and pannacotta on the nose, it really draws you in. The palate is delightfully tropical: canned peaches and nectarines mingle with butterscotch and acacia honey. Sweet dark sugar appears on the finish alongside a hit of oak and grapefruit. Fantastic.
Glenmorangie Allta is the first Glenmorangie created from the yeast which grows wild on our own Cadboll barley. This rich, fruity single malt was inspired as Dr Bill Lumsden walked the fields near the Distillery, gathering precious samples of grain. Discovering that the barley nurtured a species of wild yeast unidentified before then, he set out to bring the two together in the making of a creamy and aromatic whisky. Aged in bourbon barrels, including many second-fill casks to showcase the spirit’s fruity character, Glenmorangie Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’) reveals the importance of yeast to the myriad flavours found in Scotch whisky and opens up compelling possibilities for the future.
A wonderfully complex, easy-drinking whisky. Multi-award-winning and always intriguing Private Edition, Glenmorangie Bacalta brings new heights of complexity to a rare wood finish. Inspired by the long, balmy days on the island of Madeira, Glenmorangie Bacalta (Scots Gaelic for “baked”) is a sun-soaked single malt which delivers wonderfully warm layers of sweetness, brimming with baked fruits and honeyed tones. It has been created from Glenmorangie first matured in former bourbon casks, then extra-matured in bespoke casks baked under the sun which once contained Malmsey Madeira – the sweetest and most prized of the Madeira wines.
Glenmorangie Spìos is the first Glenmorangie ever to be fully matured in American ex-rye whiskey casks. Full-bodied and savoury, its innovative character was inspired by the bygone elegance of America’s golden whiskey era, when American rye whiskey was fêted in the country’s most prestigious saloons. Glenmorangie Spìos (Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’) recalls the spirit’s elegant past, inviting rye’s rare notes of cinnamon and clove to shine through in the Highland Distillery’s uniquely smooth spirit, for a single malt whisky of sophistication and subtle spice.
The 6th release from Glenmorangie’s award-winning Private Edition, Tùsail is the product of a carefully-selected parcel of Maris Otter barley, floor-malted by hand using traditional techniques, and non chill-filtered.
A rich winter variety of barley first introduced in 1965, Maris Otter was bred specifically to meet the demand for a high quality brewing malt and recognized for its ability to impart rich, rustic malty flavours. Now used only by a select few who continue, like Glenmorangie, to uphold an ethos of sacrificing yield for quality by using only the finest ingredients, the result is a whisky celebrating the variety’s renowned taste profile.
The ‘original’ sets a high standard for Highland whisky. The flagship of the Glenmorangie range is realised only after a decade in American Mountain Oak casks from where the unique flavour of Glenmorangie is fully developed. This really is a classic malt, so creamy and fruity.
A great whisky for those looking to try Glenrothes for the first time. This sweet, zesty dram has a yellow label that denotes the colour of the grape at the point it is plucked from the vine.
This whisky is part of the Soleo collection, a series paying homage to the ageing process used on some sherry grapes. Each whisky in the series has a different colour label, each reflecting a different stage of the grapes’ maturation.
A Glenrothes 12 Year Old in classic style: fruity and sweet. Aged solely in sherry-seasoned casks, this Speyside whisky has notes of vanilla, melon, banana and cinnamon.
This 12-year-old whisky is part of The Soleo Collection: a range of five whiskies from The Glenrothes, ranging from 10 to 25 years old, which pay homage to the grapes from which some sherries, such as Pedro Ximénez, are made.
Matured in sherry casks, the majority of which were first-fill, this is a sweet and spicy whisky with notes of vanilla, fresh ginger and pear.
This 18-year-old whisky is part of The Soleo Collection: a range of five whiskies from Glenrothes, ranging from 10 to 25 years old, which pay homage to the grapes from which some sherries, such as Pedro Ximénez, are made.
The pinnacle of the Glenrothes new range is this decadent 25 Year Old, which was awarded the Chairman’s Trophy at the 2018 Ultimate Spirits Challenge. Aged in mostly first-fill sherry-seasoned casks, it has notes of tropical fruits, coriander seed and salted caramel.
The Highland Park Malt Whisky 12 Year Old has a heather-honey sweetness to it and a silky taste that leaves a warming feeling. Its glowing amber colour reflects its honey essence and smoky sweetness that makes this full malt an all-rounded whisky.
Since its release in 1997, the Highland Park Malt Whisky 18 Year Old has been an exceptional hit with both whisky critics and enthusiasts across the globe. Balanced to perfection, this single malt has a toffee sweetness aroma and its smoky finish leaves a feeling of warmness.
A great example of whisky at its finest, the Highland Park Malt Whisky 18 Years Old was named “the Best Spirit in the World” in 2005 by US spirits writer F. Paul Pacult in the June issue (Volume 26, Issue 2) of the Spirit Journal.
The Highland Park Malt Whisky 21 Year Old is rated as one of the best example of whiskies from the famous distillery. Released in 2007, the whisky was named Best Single Malt of the Year at the World Whisky Awards 2009.
This full-flavoured, sweet single malt hits the nose with a hint of balsamic and toffee, and its exotic spicy, smoky finish leaves a feeling of satisfying warmth.
Contained in a classic bottle and protected in a stylish wooden box, Highland Park Malt Whisky 30 Year Old is a must for any collector. Released in April 2005, this edition pays tribute to the distillery’s character and celebrates the unique feel of the brand.
Matured for 30-years, it brings together a complex aromatic fudge sweetness and spice that tingles the nose and palate. The finish has a smoky flavour and mildly salty kick, all slowly created during the Orkney sea spray aging process.