Whisky

Named for Captain William who was informed of his inheritance of The Glenlivet distillery while deployed in France during WW1, this new whisky is fittingly finished in ex-cognac casks. Sweet and fruity to start, it builds to honeyed and apricot jam notes, with cinnamon bread and a subtle spicy liqourice note. The palate is succulent, with mandarins, ripe poached pears and flavours of chocolate coated raisins from the cognac casks.

GlenAllachie's newest addition to their core range is the 8 year old - matured in a combination of primarily ex-sherry wood, with a smattering of virgin oak and ex-wine barriques. Created by Master Blender Billy Walker, this has aromas of of heather honey, butterscotch and cinnamon, followed by waves of ginger, toasted almonds and mocha. To taste, lashings of treacle, dried sultanas and butterscotch, with cinnamon, peppermint and honeycomb.

The peated spirit from Bunnahabhain is often referred to as Staoisha, differentiating it from the usually un-peated style of the distillery. Exotic freshly toasted spices mingle with sweet tobacco and Islay peat smoke, joining dark toffee and salted caramel. Dry roasted peanuts (a signature of this spirit) comes through in the finish.

The team at Whisky Galore are proud to bring you this exclusive release, bottled to celebrate the 21st anniversary of their shop. Distilled on the 18th of March 2009, this GlenAllachie was matured for 14 years in a single ex-Pedro Ximenez sherry Hogshead.

COLOUR:
The intense mahogany hue of this dram offers a tempting glimpse of what's to come.

NOSE:
A rich aroma of candified figs and treacle are joined by a signature note of heather honey, with the scent of freshly opened packets of cinnamon and ginger.

TASTE:
A sumptous and rich palate, like a classic Scottish eccelefechan tart (a nutty, treacle tart) served with a medley of dark maraschino cherries, tart plum jam and a kick of mandarin and honeycomb.

FINISH:
The flavours are dense and concentrated, carrying a long and lingering trail of rich wood and spice.

Limited edition single cask single malt, ex Pinot Noir cask

Malt biscuits, sultanas, orange zest and dark chocolate.

Carefully selected from the Thomson Whisky barrelhouse in collaboration with Bar Martin, we are delighted to share this limited edition whisky with you.

A neighbourhood meet point, known especially for its outstanding wine list and delicious sharing plates, Bar Martin is an institution in the suburb of Mt Albert, Auckland. It was over a glass of whisky that owner Ruben Maurice and head distiller Mat Thomson started talking about the preciousness of well-crafted flavours, and what makes a great single malt whisky. Some cask samples appeared at the table, flavours carefully compared, and the idea of bottling a limited edition whisky took shape.

This bottling celebrates ?local? ? 100% NZ grown malted barley, distilled at The Thomson Whisky distillery, aged in an ex-NZ Pinot Noir cask sourced from a nearby winery, and hand selected with Bar Martin, a local gathering place of neighbours and like-minded wine lovers. Cask Martin embodies the idea that the precious things we care about are only a short distance away and should be treasured. It?s premium New Zealand whisky, made to be shared.

Tasting Notes:
Malt biscuits, sultanas, orange zest and dark chocolate.

Whisky specs:
Limited edition single cask bottling.
No of bottles: 280
Cask no: 36
Malt: 100% NZ grown, unsmoked.
Cask spec: Second fill, ex NZ Pinot Noir cask.

700mL | 46%ABV

Scapegrace Single Malt. Loam soil wheat distilled with mineral rich water pulled from beneath New Zealand?s Southern Alps. A whisky defined by the character of the land itself.

Cask Type: Virgin French Oak

Aged: 3 years

Cask Size: 200L

Grain Type: Manuka Smoked Laureate

Tasting notes: Spiced walnuts, cider apples & sweet hay

Alc/Vol: 46%

 Cask type:  virgin French oak

Aged: 3 years

Grain type:  manuka smoked laureate

Bottles: 4366

Tasting notes: warm smoky embers, mocha and bitter chocolate.

Thomson Whisky - brings you an updated from the barrel.  Made from 100% New Zealand grown malted barley, smoked using South Island Peat, and distilled through our copper pot still, it's our Peated release in its youth.  Notes on flavour - Iodine, smoke, and sweet vanilla.

Two Tone refers to the two kinds of cask used for the maturation of this whisky; European oak which formerly held New Zealand red wine and American white oak used exclusively for whisky. 

Find sea air and caramelised fruits on the nose, followed by red berries, apricot and spice on the palate. In place of an age statement the infinity symbol marking this bottling is symbolic of the marriage of casks.

No colouring

40% ABV

Thomson White Rye is made from New Zealand malted Rye and Barley.  This we've crushed, mashed, fermented and finally, double distilled through our hand beaten copper pot stills.

Unaged spirit - so fresh and so clean, clean.

Thomson Rye and Barley is made from New Zealand grown grain.  This we've crushed, mashed, fermented and finally double distilled through our hand beaten copper pot stills.

Small cask aged for maximum flavour.

New Zealand made single malt whiskey, 6 years of aging in old Manuka honey mead barrels. 

The result speaks for itself in a very gentle easy to drink whiskey.
This small batch single malt is one of only a few true honey malt whiskeys produced in the world today. It all started in 1998 in a rural Golden Bay shed where WAITUI WHISKEY was born, distilled from a malt mash, then aged in French oak honey mead wine barrels, and finally balanced with the ancient waters of the Te Waikoropupu aquifer resulting in a distinctive single malt honey whiskey. Only small batches of the ?Waitui Malt Whiskey? are produced then hand bottled and labelled ready for sale.

Waitui Manuka Honey Malt Whiskey goes back to the first age whiskeys made by monks that brewed honey mead and drank ale. Distilling in the United Kingdom first arrived around 500AD. Back then they had no sherry or bourbon barrels, but they did have honey mead barrels. They also made barley beer or malt mash which is the starting point of any malt whiskey. The Scottish want us to jump forward 1000 years to John Corr in 1494 who they say made the first whiskey. In this 1000 year gap was the first world whiskeys time of creation. Ageing a malt mash distillate in oak mead barrels is where it all began. Now in new world New Zealand we are going back and have created Waitui Manuka Honey Malt Whiskey.

"No malt blends or additives, only malt mash", explains owner and production manager, Terry Knight. ?The delicate oak gives our whiskey its ?weight? but the distilled malt and ageing in Manuka honey mead wine barrels delivers an almost toffee taste that?s in perfect balance with the malt.?

40% ABV