Nose: Lots of rich fruit here - apricot jam, satsuma segments and apple pie. Wafts of sea breeze and baking spices develop after a minute.
Palate: Vanilla and fruit, with ginger and cinnamon bring a subtle dryness to it.
Finish: Quite long with continuing spice.

Nose: Elegantly oak-y, with notes of toasty sugar and citrus peels.
Palate: More fruit forward on the nose, with dark berry juiciness at its core.
Finish: Orchard fruits dusted with dark chocolate.

The nose is incredibly rich and the influence of the sherry cask is immediately apparent. Sweet, with hints of chocolate, there are also notes of apricot, orange marmalade, almonds and marzipan. The palate is malty, fruity and elegant. A very well balanced and rounded dram with hints of oak, fig and nuts with a long, lingering, fruity sweetness. Produced at Springbank
Distillery.

Nose: Fragrant with notes of sweet confectionery and fruit salad giving way to sugared almonds, sherbet and soft fruits.
Palate: Peppery with light tannins. The sweetness is continued alongside dried fruits, raisins and the subtle hint of coconut shavings.
Finish: Dark sugars and chocolate to the fore with pineapple custard, vanilla, stewed fruits and a touch of bung cloth all present in the medium dry finish.

Nose: Raspberry and blueberry, joined by a hearty blast of earthy peat smoke.
Palate: Toasted vanilla pod, petrichor, jammy strawberries with a zesty hint of orange peel, continuing muscular peat notes.
Finish: A final waft of dense smoke lingers for ages on the finish.

• 6 Years Refill Bourbon
• 9 Years Refill Chardonnay
• 330 bottles made

Nose: Salt and a leathery smokiness come to the fore in a maritime combination, like a Harbormaster's Jacket.
Palate: Light and sweet with notes of green grapes and rhubarb, a great contrast to the nose. Then comes a big blast of smoke.
Finish: That salty smokiness returns from the nose providing a deeply satisfying ending.

The nose is big-bodied with oaked aridity. The peat is present and quite pungent with an earthen rootiness. Notes of exotic fruits and a hint of salinity. The palate is full-bodied with a good helping of cereal sweetness. There is a richness to the peat, with a dark nuttiness and whirling smoke. The finish is long and crisp with a coastal tang and a trailing peat with oaked dryness.

Always bottled at cask strength, this is a wonderfully balanced dram that boasts a smooth, buttery body and rich fruity palate. Add a drop of water to release milk chocolate and vanilla notes.

Nose: Bold and rich with mineral and dunnage warehouse notes combining with maple syrup, pancetta, cranberry and red currants.
Palate: A soft velvet like texture with buttered brown toast and chocolate shortbread complimenting lighter herb and oak notes.
Finish: A medium dry finish gives up liquorice and mint accompanied woody tannins.

Lots of typical Springbank notes, but with a very fruity twist. There's gentle peat and brine, as well as a soft minerality and some ozone. Next to ripe banana and peach, the palate also displays a very vibrant note of pink grapefruit. It lifts this whisky to new heights.

A nose of Demerara sugar, dark chocolate, Christmas cake, almonds, toffee and oak. A palate that is creamy with raisins, dark chocolate, figs, marzipan, brazil nuts and vanilla. The finish is oak and Sherry with hints of leather.

Nose: Full of caramel. Toasted oak is evident and rich and just the faintest peat has muscled its way through.
Palate: Lots of barley and cereal notes, oodles of rich bourbon, smoke and peat still present. Charming interplay through the caramel sweetness and the vanilla spiced oak.
Finish: Has a sharp edge, more caramel and sugary barley notes and a lanolin smoothness and more tapering smoke.

After a 14 year maturation period in traditional oak whisky casks, the Balvenie is then transferred to the rum casks. Signature smooth, honeyed character of the Balvenie, while adding unique notes of toffee and fruit from its innovative cask finish.

Ben Nevis 10 Year Old is a superb introduction to the distillery's style. Full-bodied with a whiff of peat, lots of tropical fruit, and hints of coffee and dark chocolate, this is a great example of western Highland whisky.

Nose: Fruity malt (think banana and white grape), chocolate digestives, polished oak.
Palate: Beeswax, Refresher bars, butterscotch and dried barley.
Finish: A touch of smoke sticks around behind notes of nutmeg and mango.

Founded in 1798, Blair Athol is one of Scotland's oldest distilleries. Aromas of earth and cake with a bit of burnt sugar. On the palate one detects bread, Christmas spice, brandied cherries and a long, rich finish.

Founded in 1798, Blair Athol is one of Scotland's oldest distilleries. Aromas of earth and cake with a bit of burnt sugar. On the palate one detects bread, Christmas spice, brandied cherries and a long, rich finish.

Single cask, single malt scotch. 1 of 312 bottles produced. Inviting aromas of citrus and honey with a malty mouth feel and delicate peat smoke on the palate. A soft and mellow finish.

Aroma: Vanilla honey, warm spices, fresh citrus, rich toffee
Taste: Apple honey, creamy citrus, cinnamon, nutmeg, cherries, damp wood
Finish: Long, sweet and spicy

Aromas of plums and honeyed sweet fruits, a palate of mango, pepper, raisins, honey and spices and a finish of lingering dried apricots, fudge and honey.

Nose: Zesty, mandarin, tangerine. Smoky.
Palate: Quite light, great clarity. Orange, soft acidity. Dry oak. Mixed fruits, vanilla, leather.
Finish: Quite long, bitter sweetness developing, spicy oak.

Nose: Smoke and citrus in equal measures, with sweet spice happily sitting between the two.
Palate: Not overtly smoky. It's definitely got its coastal elements, but the fruity notes of melon, apple and yet more citrus make it a rather sweet dram, balanced by warming barley.
Finish: Smoke lasts to the end.

The maritime influences do give it a slight dry, smoky, briny edge, but this is well tempered with rich toffee, nutty, vanilla and dark chocolate flavors, some citrus peel in the finish.

The coastal highland distillery, favored by royalty and bees for many years. Bottled at 58.2% alcohol after maturation in virgin French oak, giving unique banana, raisin, and clove notes.

Nose: Rich cereals, struck match, raisin, cinnamon, caramelised sugar. Opens with some sweeter PX and lots of delicious raw ginger before becoming creamier with hazelnuts.
Palate: Fruits, peels, buttery. Pain au chocolat, a little marmalade on toast before becoming firmer and nuttier with spiced raisins.
Finish: Smoky toffee and nut brittle.

Nose: Sherry notes so thick you need a knife to cut them! There's a hint of old rum in there too, with pineapple and brown sugar in tow.
Palate: Christmas cake, rum again, chocolate-coated hazelnut, runny honey and a hint of Sauternes.
Finish: Fresh blackcurrant, blueberry pancakes with a generous helping of maple syrup.

Nose: Wafts of juicy (and maybe even a little tropical) fruit and vanilla cream mingle with plumes of charred oak.
Palate: Cinnamon and more wood-smoke lead to runny honey and dried raisin further on.
Finish: Golden barley shines through here.

The darkest and most intense whisky in the extra-matured range, Glenmorangie Quinta Ruban has spent 10 years maturing in American white oak casks, before being transferred into specially selected ruby Port Pipes from the Quintas or wine estates of Portugal. Extra
maturation in these Port Pipes develops Glenmorangie Quinta Ruban into a voluptuous spirit with a complex balance of sweet and dry flavors and an intriguing contrast of smooth and crisp, cooling textures.

The aroma is rich, rounded and sweet with dried fruit and a complex floral fragrance. The taste is balanced with honey and malt. Dates and figs emerge in the background with a hint of wood smoke. The finish is long and enticing with the sweetness of dried fruit and subtle dryness of Oloroso nuttiness.

Aroma of lime and orange rind, sultanas and dates give a rich fruity flavor laced with tantalizing spices of coconut and nutmeg. On the palate is ginger, nutmeg and toasted almonds bring a deep, warming taste interwoven with a syrupy lemon meringue and honeycomb middle. The finish is long and lusciously sweet finish with lemon zest, white chocolate, vanilla and traces of ginger and nutmeg.

The original expression of Glenmorangie’s renowned range of whiskies. Aged in first and second fill American casks. Aromas of citrus and ripening peaches, a taste of vanilla and subtle fruitiness followed by a lush finish with hints of orange and peach

Nose: Honeycomb, vanilla tablet, soft sawdust oakiness and oatcakes.
Palate: Chocolate peanuts, mint, citrus peels, maritime elements and white pepper.
Finish: Toffee, brine and lemon.

Almonds, vine fruits, opulent spices steeped in sherried richness from its maturation in first-fill Oloroso Sherry casks.

Nose: Vanilla crème, some sweet and slightly sharp fresh berries and gooseberries - much fruitier than the 12 & 16 year olds.
Palate: Chocolate flake with just a few dark spices adding complexity.
Finish: The green edge seen in the other expressions seems to appear on the finish with cocoa, chocolate sponge and cream.

Nose: Fresh fruits, sweet peat, ocean breeze and a light floral element
Palate: Almond, mint, pine, citrus, marzipan, salty edge
Finish: Turns toward savory grains

Nose: Spiced, with notes of red berry fruit, vanilla and toasted oak.
Palate: Creamy, nutty palate entry with notes of sweet custard, apple peel, red berries and orange blossom honey.
Finish: Long finish with plum jam and allspice.

Nose: Soft vanilla and fresh summer berries, with light notes of savory pastry underneath.
Palate: Still sweet and juicy, now with some earthy oak in support.
Finish: Develops hints of beeswax and orange peel on the finish.

Nose: Sweet smoke (almost floral at points), joined by underlying hints of lemon sorbet and vanilla-y oak.
Palate: Subtly grassy at first, with layers of black pepper, chocolate chip cookie dough and another wave of smoke.
Finish: Simmering exotic spices and fresh tangerine.

Nose: Very sherry like, sensual, lots of spices, almost like Christmas baked cake, sherry, cherries nuts and sweet molasses.
Palate: Raisins, Honey, Dried Fruits, and nice slow light burn.
Finish: Long, spicy sherry, quite wonderful.

A glorious beast from Islay that offers a brilliant combination of sweet maltiness and smoky, peaty richness. Non chill-filtered for extra complexity.

Nose: This sweet, creamy Ardbeg offers notes of butterscotch, fennel seed, tobacco leaf, Honey Nut Clusters and hints of mixed boiled sweets (fruit, Everton mint and menthol). The citrus notes are subtle and rich, coming through as flourless orange cake.
Palate: Still plenty of peaty oomph, although perhaps lighter in body. Notes of cigars and golden syrup flapjacks with sweet black tea on the tail and hints of chocolate limes.
Finish: Smoky treacle lingers with a little peanut brittle.

Corryvreckan takes its name from the famous whirlpool that lies to the north of Islay, where only the bravest souls dare to venture. Swirling aromas and torrents of deep, peaty, peppery taste lurk beneath the surface of this beautifully balanced dram.

Ardbeg Uigeadail pronounced ‘Oog-a-dal’ is a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisin notes of old ex-Sherry casks. It's non chill-filtered at high strength, which retains maximum flavor and gives more body and added depth. Recently voted by the 100,000 strong Ardbeg Committee as their favorite expression of Ardbeg.

Nose: Coastal smoke and ash soon make way for bergamot, orange zest, lemon slices and some hay before becoming rather floral, heather smoke now competing with the ash.
Palate: Lovely and rounded, honeyed even, initially. Vanilla, perfumed smoke and coastal elements develop. Dark Peat. Blossom, oily sweetness.
Finish: Smoky and long. Sea spray, dry grass, a touch of ash and citrus.

Bowmore Small Batch is an elegant Islay single malt, when gets matured in both first-fill and second-fill bourbon barrels. A great introduction to Bowmore's lovely smoky flavour profile - the Small Batch is refined, light and well balanced with plenty of honey, coconut and vanilla notes.

The aroma is a battle between peat and spice. The smoke swirls around a battalion of pepper and cinnamon. On the palate the smoke arrives first followed by an immense creaminess on the palate, then notes of lemon sherbet emerge. A fruity finish with a hint of soot and nutmeg.

Nose: Elegantly sweet with honey'd barley, boiled sweets and orange petals. Wafts of sea air.
Palate: Red apples and white grapes, with touches of sweet cinnamon and brown sugar. Still softly coastal.
Finish: Mineral-rich malt, with toffee and more honey.

Nose: Sherried; sweet toffee and polished leather followed by cinnamon and the faintest hint of cardamon.
Palate: Fruit compote doused in cream and caster sugar, this develops into roasted malt, chestnuts and stewed raisins.
Finish: Demerara sugar, mixed spice, nutmeg and caramel lingering for long after the final sip.

A Special Release 2016 edition of unpeated Caol Ila, yet again shot through with a hint of smoke. It's a mixture of American- and European-oak-matured whisky, adding some richness to Caol Ila's nutty unpeated spirit.

The nose shows a present but balanced nose of smoke, peat, jasmine, light iodine and a dry honeycomb and white peach. The palate is light with some oak, clean burning smoke, a touch of yellow apple and clean cereal grain on the finish. A clean Islay pleasantly complicated by spice and iodine.

Aromas of warm and fiery peat kiln, some citrus notes after the smoke. A rich taste of oily, burnt toffee, juicy barley and rich peat smoke.

The nose shows a undeniable Islay component with an initial hit of smoke, peat and sea breeze giving way to a secondary aroma set of saltwater taffy, nectarines and apricots that is braced as the spirit spends more time in the glass by a present smoke tone. The palate is more balanced that the nose would suggest with salted and dried orange peel, grilled stone fruits, smoke in the mescal game/earth/roasted tradition with a light dried flower and fresh grain note on the finish.

Nose: Nutty malt, dark chocolate, flamed orange peel and ground clove.
Palate: Sweetly Sherried, with a slowly developing note of cinnamon. Subtly coastal.
Finish: Plum pudding and eccles cakes.

The nose offers sweet Sherry notes, with sweet cured bacon and stewed pear aromas. The palate is smoky and sweet with vanilla and ripe banana flavors developing. Hints of orange and milk chocolate linger.

Nose: Milky coffee, grassy peat, a good whiff of cookie dough.
Palate: Flamed orange peel, malted barley, stem ginger and sultana.
Finish: Mango, beeswax, a soft waft of dry smoke.

Nose: Lemon, citrus and butterscotch notes are prominent with soft peaty aromas in the background.
Palate: Soft sweetness first and peat smoke and ripe fruit notes following.
Finish: Long, clean and sweet with peat smoke and soft fruits at the end.

A total of 35 ex-Bourbon barrels filled in 2009 were selected for bottling, gleaning a total of 9,200 bottles available worldwide. Bottled at 59.2% ABV, Kilchoman’s special edition is non-chill-filtered and bottled at natural cask strength, presenting the whisky in its purest form with unparalleled intensity of flavor and texture.

Machir Bay is a picturesque sandy beach overlooked by the Kilchoman Church just half a mile from the distillery. Unlike most Kilchoman releases, Machir Bay is matured in both Bourbon barrels and Sherry casks affording it a wonderful balance of rich tropical fruit, peat smoke, light vanilla and intense sweetness.

The Red Wine Cask Matured is peated and non chill filtered with this particular release having a natural coppery red color as a result of extraction from the oak casks. This expression has been bottled at 50% ABV, slightly stronger than our typical 46% ABV, the higher bottling strength adding structure and intensity to the dram.

Nose: Pineapple chunks and white grapes. Hints of fresh coffee carry the earthy, subtly spicy peat. Toffee cubes.
Palate: More light fruits (this time of the peach variety), with dark chocolate raisins and a whisper of red berries. Peat grows and grows, with a little black pepper too.
Finish: Quite long with coastal peat lasting.

Nose: Apricot, BBQ pineapple and salted citrus peels, with just a hint of baked earth.
Palate: Quince jam, oatcakes, grassy peat and green apple boiled sweeties.
Finish: Sea salt, raspberry, candied ginger.

Nose: Soft peaty aromas and a blend of soft fruits and spice.
Palate: An initial malty sweetness is followed by soft peaty, wood smoke aromas, mixed fruits and spice - cloves, nutmeg raisins and prunes.
Finish: Long and clean with some smoke.

Nose: One of the smokiest noses from Islay. It's big, very, very concentrated, and redolent of iodine, sweet spices, good, mature Sherry and creamy vanilla. Stunning.
Palate: Very thick and rich. A massive mouthful of malt and Sherry with good fruity sweetness, but also a wonderful sweetness. Big, powerful peat and oak.
Finish: Long, spicy finish, figs, dates, peat smoke, vanilla.

Welcome to seaweed and peat smoke. Aromas of medicinal sweetness and big smoke with a full bodied palate of salt, sweetness, smoke and a lingering finish.

Nose: Banana, honey and some Marmite-y yeast notes. There's a heap of brown sugar in here too as well as peaty porridge and a little dried papaya.
Palate: Bacon, dates, a bit more yeast and well-barbecued apple slices.
Finish: Some kind of salted barbecue

Nose: Rich and smoky with seaside minerals with a hint of ash and bitter chocolate drops. Vanilla follows with oily unroasted chestnuts and a hint of fudge with a malty sweetness. A drop of water adds a creamy clotted cream note with fruit appearing in the form of unripe citrus in a flan glaze.
Palate: Richly peaty with a spicy chilli bite.
Finish: Short dry finish and a long sweet aftertaste.

Aged in ex-Bourbon barrels and finished in quarter casks. On the nose one gets toffee and caramel, caused by the vanilla and tannin of American oak, plus a dryness from the wood oil.

A tasty beast aged in ex-Bourbon barrels, 10th century style quarter casks, and Oloroso Sherry casks.

The peat notes are on the ashy and vegetal side which continue on the palate. Malty sweetness and an oily texture follow you on the palate which blend nicely with the peat notes. Water (just a splash will do) is encouraged here just to amp up these nice notes, but the whisky is easy to drink as is. - Stephanie Moreno

Nose: Charcoal, salted crisps and a good squeeze of lemon.
Palate: Soft salted caramel brings a sweetness to the palate, with waves of coastal peat smoke crashing underneath.
Finish: Medium length, with a hot kick of peppercorn.

Master distiller Jim McEwan specially chose the casks that create the Port Charlotte Scottish Barley, which highlight the elegance within this heavily peated single malt. Made with 100% Scottish barley and matured in the village of Port Charlotte.

A peaty, unique expression of Caol Ila independently bottled by the Scotch Malt Whisky Society.

Powerful peat smoke aromas with a hint of sea water saltiness, fresh oysters and a citrus sweetness. On the palate one encounters a rich, dried fruit sweetness with clouds of smoke and strong barley-malt flavors. The finish is long and warming with white pepper and subtle
sweetness.

Nose: The nose is quite clean and fresh. There is a mixed fruity sweetness with a spicy character. The peat and smoke rise with notes of perfume and thick oak. Hints of Calvados and a touch of acidity with ground ginger.
Palate: The palate is thick and rich and full-bodied. Notes of spicy, peppery oak, espresso beans and wood smoke. A little allspice creeps in, there is a certain zesty character lurking somewhere. The spice builds and builds with utter intent.
Finish: The finish is long and with peppery oak.

The Talisker 10 yr given an additional 1-2 years in Amoroso Sherry casks, resulting in a gorgeous expression of Talisker injected with figs, dates, berries, chocolate and orange.

Triple distilled then matured for over twelve years. This Lowland Single Malt Whisky has the tempting aroma of toasted almonds, caramelized toffee and the signature smooth, delicate, Auchentoshan taste.

Aroma of ripe gooseberries, malt, toffee and candy floss. Notes of sweet caramel, citrus and dry licorice. Peppery finish.

A delicious and unique Lowland expression aged in Bourbon, Oloroso Sherry and Pedro Ximinez Sherry casks. Aromas of blackcurrant, brown sugar, plums and raisins; a taste of hazelnut, cinnamon and butterscotch and a fresh fruit finish.

This rare grain distillery was one of Scotland’s oldest until it was shut down in 1996. For years it provided the backbone for famous blends such as Johnnie Walker Blue Label. Aromas of dried fruit, butterscotch and bread with a rich, delicious flavor of malt, spice, custard and nuts.

A lovely perfumy aroma with ripe stonefruit and apricots. The taste has an herbal, grassy, honeyed character with light pepper and the finish is smooth and balanced. Non-chill-filtered and single barrel. Remarkable whisky.

A creamy aroma with sherried fruit and a subtle hint of some toffee and vanilla. The palate is sweet, malty and clean, and the finish is malty with a hint of citrus. Very tasty Speyside goodness.

Nose: Raisins and cinnamon at first, before moving onto butterscotch, caramel and apple slice. A touch of floral malt, too.
Palate: Well rounded and mellow, but not lazy at all. More apple at first, soon joined by clementine segments and honey on toast. A spark of ginger.
Finish: Waxy peels and oak.

Nose: Toasted oak with a hint of heather, stroopwafel and coffee, flamed orange peel and dry cedar.
Palate: Butterscotch, roasted apricot, a light touch of floral malt, grows enjoyably spicy as it develops.
Finish: Earthy peat lingers alongside runny honey notes.

Rich, sweet and creamy toffee on the nose with fresh fruit notes. Rounded taste with vanilla and sweet oak notes, with a fruity character and a soft, lingering finish.

Nose: Citrus-forward, with gingerbread and cinnamon in support.
Palate: Fried banana, brown sugar, powerful barley notes driving it all along.
Finish: Lasting hints of peppery malt and vanilla custard.

Nose: Sweet grassy malt, succulent fudge and hints of smoke and heather lead. There's a touch of malmsey underneath with fragrant honey and mellow oak.
Palate: Caramelised sugar and strong cereal flavours form the core. Marshmallows, ripe stone fruit and a warm nuttiness develop while peppery spice tingles in the backdrop with green wood smoke.
Finish: Bittersweet with slight suggestions of dry oak, beeswax and fennel.

Aromas of rich sherry with fruit and nut chocolate, delicate spice, green apples, malty biscuit and a touch of light peat smoke. Taste of raspberries, sherry, creamy malt and peat with a lingering finish of toasted malt, peat and sweet sherry. An unforgettable Speyside malt from the smallest distillery in Speyside - two stills and three employees.

An impressive aroma of sweet vanilla, honey and cured meat aromas, hints of apricot and lemon combined with a beautiful subtle tobacco note. The taste has slow cooked apples, pears and tangy grapefruit with a trace of cocoa powder and a gorgeous edge of lingering cigars. Its a wonderfully fruity and smoky single malt whisky. The peatiest of any Speyside malts we’ve enjoyed.

Nose: Good body, decent sweetness, richness. Streaks of smoke, apple peels, bruised pears.
Palate: Smooth, rounded, gentle sweetness, soft peat. A little smoke whispers sweet nothings.
Finish: Long, dry smoke, malty touch of peat.

Nose: Fruity and floral with cotton candy
Palate: Pleasantly sweet with vanilla, toffee and raisins
Finish: Elegantly smooth and fresh

Aromas of nuts, cream and fruit and a taste of rich apples and malt with a gentle finish. A refreshing, intriguing Speyside beauty that is guaranteed to please.

Nose: Apple crumble, melon and raisins. Honey'd barley, a little hint of smoke and vanilla ice-cream.
Palate: It opens very sweet with pineapple and custard creams, though the meatiness soon shines through. More smoke on the palate than the nose, with a touch of clove and oak.
Finish: Waxy and smoky on the finish.

Nose: A warm coffee house in Seattle; roasting beans, the oily nuttiness in a fine espresso, there are little notes of malt and cereal and butter from the pastry counter with rich orange from the fruit bowl on the counter.
Palate: Notes of Seville marmalade and triple sec with winter spices and fruitcake. Zesty cocoa and milk chocolate.
Finish: Medium, oranges.

Nose: A chocolate orange. Potpourri, perfumed. Fruitcake, Sherry.
Palate: Medium, lovely delivery. Zesty orange, Curaçao, chocolate. Winter spice, stem ginger in syrup. Hints of anise and a little hickory.
Finish: Malty barley and smoky espresso.

Nose: Caramel, shortbread, biscuits, coffee and chocolates. Simple, clean and morish.
Palate: Yet more toffee, caramel edging towards the burnt cinder-toffee side of things. Flamed orange-zest, and perfectly integrated sherry.
Finish: Reasonably simple, Christingles (orange Zest and clove with a touch of cinnamon), more mid-palate than palate-coating.

A fruity aroma with hints of green apples and gooseberries. Some malty cereal notes with traces of fresh coconut. The taste has sweet, floral, fruity flavors with dark chocolate and nutty notes. The taste is a little smoky with dry grass and floral notes.

Enticing cereal notes with hints of dark fruit and herbs. A warm, rich taste with an amazing long finish of vanilla, pepper and spice. A unique and extraordinary Speyside expression.

Rich notes of barley, baked apples, sherried fruit, black pepper, leather, butterscotch, spice.

The pinnacle of the revamped Mortlach range is this 25 year old. Aged in refill American oak casks, this is a rich and flavorsome dram that shows off the distillery's fantastic spirit.

Light gold with a strong nose of sherry, smoke and fruit. Full, firm and a trace of oil on the palate with flavors of malt and some peat and smoke. Slightly dry.

Complex nose, with distinctive butterscotch, sherried fruit and peat smoke aromas. Big and full-flavored with excellent balance. Develops slowly, full of sherry-sweet malty tones and a touch of peat smoke. Finishes long and smooth, with a hint of spice.

Aged in American oak and Sherry casks. Beautiful whisky with sweet, fruity notes and flavors of butterscotch, cream, malt and subtle oak notes.

A rich, sweet and vibrant single malt aged 14 years in ex-Bourbon American oak casks and finished in new American wood. Its a whisky that delivers beautifully complex flavors of woody spices combined with ripe summer fruit, resulting from the spirit’s interaction with the casks.

Aged in Sherry casks and new American oak. Aromas of sweet honey, vanilla fudge and dark fruit with a silky smooth taste of sherry, oak, marzipan, cinnamon and ginger.

Rich aromas of ripe orchard fruit, baked apple and robust oak. Flavors of dried fruit, candy peel, dates and elegant oak notes.

Matured in a mixture of cask types, including American & European Oak. American oak imparts vanilla notes and gives the whisky its distinct smoothness.

Nadurra is the Gaelic word for natural, a fitting title for this non-chill-filtered; cask strength whisky crafted using very rare casks. First Fill is drawn from casks made from new American Oak, which impart hints of creamy vanilla and sweet pear.

Nadurra is the Gaelic word for natural, a fitting title for this range of non-chill-filtered; cask strength whiskies crafted using some of the rarest casks. This whisky is exclusively matured in first fill Oloroso sherry oak casks from the Jerez region of Spain.

Matured at The Macallan distillery for a minimum of 12 years in Sherry oak casks from Spain, this is a classic, full-bodied Single Malt. Deliciously smooth palate of dried fruits, spice and wood smoke, leads to notes of flowers and sherry on the finish.

Limited edition expression aged in American and European oak casks. Golden syrup in color with aromas of ginger, toffee apples, vanilla, and subtle green wood. Tastes of cracked black pepper, cloves, chocolate, nuts, and licorice with a medium to lingering finish.

Rare Cask is crafted using first fill sherry seasoned oak casks, handpicked by our Master Whisky Maker from less than 1% of the casks maturing at The Macallan Distillery. Sip neat or add a drop or two of water to open the flavor and aromas.

Nose: Hickory, fiery cinnamon, butter and spicy rye.
Palate: Vanilla pod earthiness, cumin powder, orange and clove.
Finish: Peanut brittle, red chili flakes and milk chocolate.

"The nose is a complex and interesting combination of waxed hardwoods, sorrel leaf, cinema popcorn and crushed rowan berries – also some cooked food notes (fresh donuts, tempura) – you could be hiding in the cleaning cupboard on the set of Masterchef. The neat palate is tingly and lively with tobacco leaf and Haribo Sour Worms. With a good splash of water, the nose discovers spicy fruits (peppered strawberries) and Old English Spangles. The palate now finds perfumed sweets and fresh pineapple sprinkled with salt and chili powder. Curious at the start but with time it grows on you." -Charlie MacLean

Nose: Chocolate cheesecake, candied orange and fresh barley.
Palate: Almonds, buttered bread, orchard blossoms. Crisp and refreshing.
Finish: Medium length with notes of sugared peels.

Aromas of vanilla and sugared almonds, balanced by fresh oak and cinnamon. The palate bursts with fruit and spice - gently revealing toffee and the richness of sherry oak. The taste finishes with a touch of fresh fruit, becoming pleasantly drying, slowly unveiling a wisp of peat smoke. If you like Macallan you will love Tamdhu.

On the nose, fragrant red berries, walnuts and hints of pecan mix with delicate citrus, creamy vanilla and a touch of cookie dough. The palate bursts with intense richness, rounded with spice, Sherry and dried fruits. Then lighter fruits come to the fore - apricot, orange and Crème brûlée. To finish, the richness matures into biscuit, malt and marmalade.

Big Peat is a marriage of malt whiskies only from the island of Islay and proudly utilizing zero coloring or chill-filtration and bottled at 46%, resulting in a naturally oily spirit that promises an incredible mouth-feel. With Caol Ila spirit bringing sweetness, Bowmore the perfect balance, Ardbeg the medicinal, earthy quality and Port Ellen a degree of elegance.

A lightly peated combination of young and old whiskies aged in ex-Bourbon casks. Cinnamon, salty air, honey dark chocolate and coffee. A very unique whisky with its own special character.

Nose: Cinnamon, dried berries, Wine Gums, hickory.
Palate: Brandied cherries, Turkish delight, milky coffee and blackcurrant jam.
Finish: Chocolate chip cookies, a touch of hay, orange oil.

A ripe, fruity and well-balanced aroma of Sherry, dried fruits and a hint of smoke. An elegant, full bodied flavor of dried fruit, vanilla and smoke. Drinks with the complexity of a single malt.

Nose: Smoke, notes of barley and crème anglaise.
Palate: Sweet. Fruitcake. Sherry.
Finish: Nutty and spicy.

Bottled for independent bottler, The Exclusive Malts, this single malt was distilled at Highland Park Distillery on the 23rd of October 2003. Aged for 14 years in a refill hogshead. This was bottled un-chillfiltered and at cask strength of 54.5% ABV. Only 230 bottles created.

The nose possesses a beautiful combination of heather-honey sweetness and peaty smokiness. The palate has a rounded smoky sweetness with a full malty flavor and a sweet, lingering finish with subtle hints of smoke.

Nose: A profusion of ripe floral notes and fresh blossom with a delectable fruit salad. Notes of honeyed exotic fruits with a little botrytis.
Palate: Creamy and full with fruit conserves and espresso. A creaminess with cinnamon and allspice. Notes of toffee with thick black forest honey with a touch more citrus.
Finish: Long and well sugared with a herbal edge.

Matured in a high proportion first-fill American oak sherry casks to deliver the lightly peated characteristics of Highland Park but with a more profound vanilla flavor profile.

Nose: Intense coastal smoke, joined by spicy ginger and candied pineapple.
Palate: Toasted coconut, lemon peel, earthy peat.
Finish: Ash, cinnamon and a touch of coffee bean.

Nose: Buttery, oaty, quite clean with hints of oily spice and smoke.
Palate: Good body, spicy and peaty, cloves, cinnamon, toasty bread, pepper and fruit.
Finish: Wood ash, honey and spice.

A balanced and beautiful whisky from one of the most Northern distilleries in Scotland. Heather smoke mixes barley sugar with delicious results. Cask type: Refill Hogshead

Nose: Toasted barley, slightly tart mango and vanilla.
Palate: A creamy dram, rich with red apples, nuts and a whiff of smoke.
Finish: Rather short.

Nose: Tarry ropes and engine oil, with hints of stewed plum and a kick of citrus zest.
Palate: Pow! Loads and loads of earthy, woodsy smoke. Slightly Sherried notes underneath add a slightly balancing sweetness.
Finish: Brown sugar, cinnamon and continuing waves of smoke.

It's made with 33% Lowland grain whisky and 67% malt whisky from the Highlands, Speyside and Islay, aged in a combination of first-fill and refill ex-bourbon barrels and first-fill Sherry casks, with a small portion being finished in new French oak. Plentiful amounts of Sherried fruit touches surrounding a core of peaty notes.

After 23 years of aging the whisky were then placed into former Caribbean Rum casks that once held Solera aged rums, for a 6 months. During that period, it picked up the distinctive rum features which added a new dimension to this thoroughly engaging whisky.

Nose: Light, stewed fruit, ginger, spice, toffee apple, stewed fruits.
Palate: Tart fruit, red apples, tannic, honey, tiny hint of Christmas spice.
Finish: Oak, malt, spicy sweetness, milk.

Nose: Peat, marked salinity, leans to Caol Ila in style, something medicinal. Sweet and fruity, grainy.
Palate: Peat, oak. Botanicals, floral, coppery, sweet, smoky bacon, hint of papaya.
Finish: A lingering sweetness, more peat, floral: roses and violets, sweet spice, oak.

Nose: Fragrant and aromatic with notes of dried herbs, spices, oak and vanilla. Has a bourbon note to it and a peppery tang.
Palate: Ginger biscuits, toffee spices, herbal, vanilla, very rich and peppery.
Finish: Very spicy, big and rich.

The Isle of Islay is synonymous with peaty, smoky whiskies. Using water taken from peaty burns and drying the malt exclusively over a peat fire results in deep, rich smoke flavors. These casks are for the discerning drinker – of which there are many.

Bottled at 46.8% alcohol strength and traditionally without coloring or chill-filtration, this bottling has a truly maritime and oceanic character of sea salt, sweet peat, smoke, honey and pepper. It contains the finest malt whiskies from Scotland’s whisky islands, including those distilled on Islay, Arran, Orkney and Jura.

Douglas Laing’s Scallywag is a small batch bottling created using only the finest Speyside Malts including – amongst others – Mortlach, Macallan and Glenrothes. Bottled at 46% alcohol strength and non chill-filtered, this Small Batch bottling has a distinct rich, dark color – extracted from the many fine Spanish Sherry Butts used during maturation. The result is a richly spiced character fused with vanilla from the Bourbon casks, sweet stewed fruit, dark chocolate, zesty orange and sweet tobacco.

Nose: Golden Grahams and crunchy brown sugar. A hint of cinnamon-dusted malt.
Palate: Juicy apple and orange, with contained honey richness.
Finish: Lingering butterscotch and waxy orange.

The original Timorous Beastie, immortalized in Robert Burns’ famous Scots poem “To a Mouse” was a timid, little field mouse. Echoing Scotland’s National Bard’s wit, this whisky is most certainly not for the fainthearted! Timorous Beastie captures the essence of The Highlands; a marriage of the region's finest Malts including Dalmore, Glengoyne and Glen Garioch. It is, of course, proudly without coloring or chill-filtration and bottled at 46.8% alcohol, resulting in an oily, chewy spirit that brings an incredible mouthfeel.

This special blend is a marriage of the finest 12 year old single malt and single grain whiskies distilled in Scotland. The aroma is robust with chunky aromas of chocolate, toffee, sherry and lemon sherbet. The taste is smooth, mellow and rounded with hints of milk chocolate, toffee, pears, green apples and sweet vanilla. A deep, rich, creamy finish. Non chill-filtered and a hearty 100 proof.

Nose: Medium, quite smoky. Solid peat note, rummy sweetness, touch of dry wood.
Palate: Medium, balanced. Peat smoke, caramel, spice.
Finish: Long, slightly peaty.

Nose: There's custard notes familiar from the 40% ABV expression, though now paired with more citrus, pear and fudge cubes you get in sea-side sweet shops.
Palate: Toffee chunks with a little bit of dark chocolate hidden inside. A touch of grassy malt and crushed nuts.
Finish: A final hint of caramel and golden malt.

Nose: A heady note of juicy fruit and thick, creamy malt. Rather floral, and quite sweet with notes of toasted barley, almond and a tinge of honey.
Palate: The palate is perfectly poised with notes of barley malt, hot buttered toast, a little honey, and some aniseed spiciness.
Finish: A touch of smoke on the tail, alongside plenty of thick malt and sweetness.

Nose: A good balance of Sherried spices, nutty elements and apple skin.
Palate: Oily walnut leading into fresh malt and sultanas. Chewy vanilla toffee.
Finish: More sweet dried fruit notes with touch of grassiness.

Nose: Dry, grassy, hay; faintly scented with cloves and smouldering gently in the sun.
Palate: A freshly opened pack of oatcakes ever so lightly smoked over a peat fire
Finish: Biscuits and fresh cut grass.

Nose: Honey, peach, apple and wood. Cut hay.
Palate: Medium, vanilla fudge, smoke, toffee, heather honey, oak.
Finish: Good length, cut herbs, honeyed sweetness.

Rich fruit mix with dessert flavours.

Cask type: Refill Ex-Sherry Butt

A blended Scotch comprised of 36-40 different whiskies from throughout Scotland. The blend has ample amounts of dark fruit, peat, and vanilla, and is lovely alone or in a wide array of cocktails.