Whisky

Part of the Diageo specials release in 2018 this geriatric whisky was aged in refill American oak hogsheads and bottled at a punchy 55.3% ABV. Inchgower is famous for its spicy newmake with notes of tomato, and this is a real tropical fruit salad complexed further by spice and nuts. Oily on the finish, this is a weighty number which will keep any palate busy.

Founded in 1998 by WM. Teacher & Sons, The Ardmore distillery has continued to uphold traditional distilling methods, using only the aromatic smoke from natural, Highland peat fires to dry its malted barley.  

This 12 year old single malt was initially matured in American white oak bourbon casks before being transferred to Port pipes for a finishing period. Its time in the Port pipes has imparted wine-like sweetness to the whisky, with further hints of juicy grape and flamed orange peel along the way

A sumptuous peaty number from Benromach owned by the independent bottlers Gordon & MacPhail. This is very bourbon forward with aromas of apricot custard pastries and tobacco smoke leading to billowing peat smoke and toasted coconuts on the palate that has a finish that is long, spicy and fruity.

In keeping with anCnoc?s traditional style, this whisky takes its name from the peat harvesting process. The term ?r?dhan? [roo-an] refers to the final stage, in which the peat is stacked for several weeks to dry out ahead of burning to create the signature smokiness associated with the range.  

Colour
Pale Straw

Nose
A light fruitiness kicks off this elegant dram. Delicate floral notes play their part before bowing out to a burnt wood smokiness.

Taste
On the palate, it takes on a whole new character. Earthy peat smoke still prevalent, it is now accompanied by the more robust notes of spice and burnt sugar. The finish is smooth and warm.

A 21 year old from the Aultmore distillery.

Gorse and heather filtered waters of the Foggie Moss and malted barley free from peat smoke go into this beauty from the Aultmore distillery

Bottled from a refill hogshead at 46%.

The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to our signature style and richly layered Speyside Single Malt.

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.

Nose: Toasted coconut, aromatic smoke and a touch of greengage.

Palate: Cinnamon, ginger and dry smoke, shortly followed by maple syrup and peach.

Finish: Waves of fresh vanilla, salted butter and toasted barley.

The entry level BenRiach bottling with no age statement, named for the distillery?s location in Elgin in Moray at the heart of Speyside. This fine single malt captures fruit, honey, heather, spice and oak. Bottled at 40%, non-chill filtered, the Heart of Speyside truly portrays the classic Speyside style of BenRiach.

A limited edition bottling from Benromach, celebrating the 20th anniversary of the distillery's reopening in 1998. This whisky was distilled in the first year after Benromach reopened, and has been matured in first-fill oak casks before being bottled at cask strength (56.2%). 

Tasting Note by The Producer

Pour your dram of Benromach 20th Anniversary Bottling and prepare your senses to encounter an experience as rare as this gorgeous whisky. First, lift your glass to the light and appreciate the beautiful deep amber hue created by lingering for many years in first fill oak casks as the whisky grew and matured in character. Take a short inhalation, appreciating the wonderful aromas without water. Enjoy the rich notes of fruit cake, mingling with sweet demerara sugar and vanilla. Underlying hints of zingy citrus and dark chocolate develop with a touch of warm spice.

The Cragganmore Distillers Editions spend a finishing period in casks that previously held Port wine, adding extra fruitiness to the whisky. The 2015 release was distilled in 2003.

Nose: Spicy red fruits, raspberry and black pepper (not hot), gingerbread too.

Palate: Creamy and Sherried with thick honey, orange, sticky raisins and fresh strawberries.

Finish: Lots of oak on the finish, with an increasing fruity tang and sweet Nice biscuits on further sips.

Distilled in 2004, this Cragganmore single malt Scotch whisky has enjoyed a finishing period in Port pipes to impart sweet, fruity notes to the Speyside whisky. It was bottled in 2016 as part of the Distillers Edition range.

Nose: Marzipan and strawberry jam. Oily spices and cooked apple. Stem ginger in syrup.

Palate: Peppery, warming palate entry with notes of cinnamon and apple jam. 

Finish: Thick, spiced finish.

Cragganmore was founded in Ballindalloch, Speyside, in 1869 and was the first distillery to take advantage of the railway system for transportation, with its own railway siding on the Strathspey route. The distillery was designed by Charles Cree Doig and the stone used came from the local hill 'Craggan Mor' (meaning 'big rock') which gave the new distillery its name. 

Cragganmore's Distillers Edition series welcomes another delicious vintage! This 2005 vintage was finished in Port pipes for greater clarity and depth in its fruity, sweet notes. Bottled in 2017 at a smooth 40% ABV, there's plenty of room for those flavours to breathe.

Nose: dark fruit, cured ham and granary toast,  winter spices and oily walnuts.

Palate: A gorgeously balanced concoction of blackberry jam, iron-rich meat, firewood, fruit cake and nutty oak are eventually joined by more of those winter spices.

Finish: Fizzy oaky tannins and armchair leather simmer in a dry finish.

To make Benriach Quarter Cask, Benriach spirit is first matured in bourbon barrels then undergoes a second maturation in bespoke quarter casks. These smaller casks allow more interaction between wood and spirit, intensifying maturation for depth and richness of flavour, to create layers of glazed orchard fruit and rich vanilla, finishing with notes of ripe barley and oak spice. All in perfect balance.


Nose
Burnished gold

Colour
Candied fruit, rich vanilla, fresh oak

Palate
Sugared pear and honeyed apricot with finishing notes of fresh barley cream and oak spice

The Ballantine?s blend is comprised of malt from three main distilleries of which Glenburgie is one (the other two are Glentauchers and Miltonduff). This branded distillery release was bottled at 15 years of age after maturation in American Oak casks.

Aromas of sweet red apples, blackcurrant and honeycomb on the nose lead to a palate offering notes of caramel, lively orange and creamy vanilla