Scottish Whisky : Scotch

Opens fresh, salty and clean on the nose, developing to sweet malt dried over peat. On the palate, detect ashes, sweet tar, beaches and smoking chimneys. The finish is long and lingering, replicating the palate with salty, tangy liquorice, smoke, bonfire ashes and a phenolic quality.

Alcohol Vol. 46%

Inchmurrin?s intensely fruity new make spirit, which evolves into lighter flavours of grass and flowers, is the result of a high cut point from a pot still equipped with rectifying heads at the versatile Loch Lomond distillery in Alexandria.

Rebranded under new ownership in 2015, the new packaging makes the link to Loch Lomond much clearer. The rebranding also saw this new release join the range, finished in ex-Madeira wine casks.

Rock Island is a maritime blended malt made from a selection of Island whiskies, bottled by the independent bottler Douglas Laing. This vatting includes malt from distilleries on Jura, Arran, Orkney and Islay. Bottled at 46% ABV, non chill filtered and with no added colour.

Nose: salt oceans, fresh citrus notes and subtle peat smoke

Palate: subtle with soft peat, honey, moist ash, liquorice and later on also pepper

Finish: long with all aromas from the palate

Rock Island Sherry Edition is a marriage of Single Cask Single Malts distilled on the revered islands of Islay, Arran, Jura and Orkney, matured exclusively in Spanish Sherry casks. Rock Island is a subtle, smoky and sweet celebration of the sea. Part of the Remarkable Regional Malts range, the ultimate distillation of Scotland?s Malt Whisky Regions.

Douglas Laing's Rock Island bottles the epitome of the Scottish Islands. The blend marries a plethora of Island whiskies, with malts from Islay, Arran, Orkney and Jura. The whisky has been bottled at a rather specific 46.8% ABV, and of course without colouring or chillfiltration. 

Nose: Wind-swept beaches, coastal peat and a hint of ash, complimented by touches of green fruit.

Palate: Yet more sea breeze, with oat cake crumbs, growing spicy notes of cracked black pepper and a deft whiff of peat smoke. Hints of vanilla here and there.

Finish: Salinity lasts on the finish along with peppery warmth.

The Edradour 10 is bursting with aromas of fresh vanilla pod and a hint of sulphur, creme caramel, and the palate carries bitter almonds, pepperment chocolates and a dry vanilla'd finish. Unlike its bigger production neighbours, Edradour rely on word-of-mouth of whisky connoisseurs - and because of this they have become one of the most-visited distilleries in Scotland.Their whiskies are a great all-rounder - an ideal dram for a newcomer as well as the collecter that has 200 drams in their cabinet.

An exceptionally rich, fruity expression of the Edradour distillery character ? this long-aged Highlander was initially matured in ex-Bourbon hogsheads then racked into Bordeaux wine casks for a further eight years. It?s a full-bodied dram with intense notes of burnt orange, barley sugars and rosewater. A real treat for any fan of wine cask finished malt.

55.7% ABV

This is the core expression of 10 year old Ballechin single malt Scotch whisky, which is heavily peated whisky from Edradour. It has been named for the silent Ballechin distillery near the Edradour distillery. Releases under the Ballechin name from Edradour were previously presented as part of The Discovery Series, many of which were matured in different types of casks, including Sherry, bourbon and a selection of wine casks. This 10 year old expression, however, comes from a combination of ex-Oloroso Sherry and ex-bourbon casks.

Nose: Oily malt, whiffs of burnt ends and BBQ char, a few touches of apple and fig.

Palate: Chewy dates and oak, with smouldering peat bringing spicy heat to the palate.

Finish: A hint of ash sticks around on the finish.

This is the core expression of 10 year old Ballechin single malt Scotch whisky, which is heavily peated whisky from Edradour. It has been named for the silent Ballechin distillery near the Edradour distillery. Releases under the Ballechin name from Edradour were previously presented as part of The Discovery Series, many of which were matured in different types of casks, including Sherry, bourbon and a selection of wine casks. This 10 year old expression, however, comes from a combination of ex-Oloroso Sherry and ex-bourbon casks.

Nose: Oily malt, whiffs of burnt ends and BBQ char, a few touches of apple and fig.

Palate: Chewy dates and oak, with smouldering peat bringing spicy heat to the palate.

Finish: A hint of ash sticks around on the finish.

This Caledonia Edradour is a release specially selected by songwriter Douglas Maclean and named after his famous song, Caledonia. The cask was an Oloroso sherry cask, distilled in 1997.

Nose: Sweet, creamy and honeyed, with notes of Manuka honey, hints of dried fig and date, soft sherry and a hint of oak.

Palate: Full and rich with notes of berry fruits, and honey and butter on granary toast. More sherry, caramel and toasted almond.

Finish: Spicy, dry and sprinkled with a dusting of cocoa.

Aged for 10 years in first-fill sherry casks, this Edradour offers the distinctive flavour of dense, moist Christmas cake laden with currants, raisins and glace fruits. The palate carries a thick, bitter-chocolate sauce tone, with tangy plum joining in, finishing earthy and heavily spiced.

Elements of Islay Sherry Cask is part of the new core range trilogy alongside Cask Edit and Bourbon Cask. It is matured in first fill and refill Sherry butts and hogsheads and is bottled at a higher strength of 54.5% to fully showcase the whisky’s natural personality.

Islay single malt from north and south coast distilleries bring flavours of dried fruits and dark chocolate, while a distillery on the north coast contributes notes of lemon oil and Arbroath smokie.


Tasting Notes
Nose: The lingering scent of tobacco remains in an empty sandalwood cigar box. Arbroath smokie sits alongside aromatic notes of lemon oil, ginger root and a hint of menthol.

Palate: Rich and unctuous. Dark-chocolate-dipped candied orange slices and chunks of crystalised stem ginger. Muscovado sugar syrup provides a sticky, dark drizzle over date-studded ginger cake. Sweet smoke and dried autumn fruits sit in the background.

Finish:
Treacle toffee and smoky black tea, sweetened by dark brown sugar. A long, sweet, rich and spicy finish.

About the Producer

Elements of Islay is a range of iconic, small-batch, independently bottled whiskies. The range celebrates the diversity of whiskies that make Islay special, with a focus on the medicinal, smoky, elemental character of the island's whiskies. To maintain their personality, they are not chill-filtered and no colouring is added, allowing us to present the best whiskies that Islay has to offer in an authentic yet contemporary style.

The best selling whisky in Scotland and the spirit behind the Scottish Rugby Team. The whisky itself is rather rich and sweet, but well rounded, suggesting heavy use of Whisky from Spey and the Northern Highlands.

Famous Grouse Bourbon Cask was the inaugural launch within the Cask Series, designed to showcase different types of oak cask and add greater depth of flavours to the standard blend. A blend of whiskies mostly aged in American Oak and first-fill bourbon casks.

Nose: Fragrant sweet honey with hints of caramel.

Palate: A delicious combo of vanilla ice-cream and toasted coconut with citrus peel.

Finish: A sweet soft oak finish.