{"title":"Independent Bottlings","description":"","products":[{"product_id":"macallan-12-year-old-speyside-m-signatory-vintage-small-batch-11-single-malt-whisky-2024-70cl","title":"Macallan 12 Year Old Speyside M Signatory Vintage Small Batch #11 Single Malt Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 12 Year Old Speyside M Signatory Vintage Small Batch #11 Single Malt Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA small batch 12-year-old Undisclosed Speyside 'M' from the 2011 vintage, bottled in 2024 at 48.2% without colouring or chill filtration by Signatory Vintage.\u003c\/p\u003e\n\u003cp\u003eThis 12-year-old Speyside (M) from 2011 was aged in Oloroso Sherry casks, a nod to the distillery's renowned whiskies of yesteryear. The owners at Edrington may have some restrictions on independent bottlers using their name, but you likely know the source already and these small batch Signatory Vintage editions are always of the highest quality. Don't hesitate, as we only have a limited number of bottles available.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003cp\u003eThis Macallan was distilled in 2011 and matured in Oloroso sherry casks for 12 years. It was bottled by Signatory Vintage in 2024 as part of their \u003cem\u003eSmall Batch\u003c\/em\u003e series.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003e raisins, cherries, raspberry jam, and a certain sweetness, sherry fruits. Later, caramel, dried orange, and a hint of cinnamon come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eIt sits smoothly in the mouth, starts off fruity again, with cherries and sweet berries, then moves towards dried fruit and becomes more bitter with oak notes and very dark chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eThe finish remains medium-long and slightly bitter\/tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003ch3\u003eAbout Signatory Vintage \u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782676541778,"sku":"MAC12SVSB11","price":109.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4640066224_c7055d5e-febb-45c5-9e4f-8405ca84a9ae.jpg?v=1771919661"},{"product_id":"macallan-1993-douglas-laing-25-year-old-xop-single-cask-2018-70cl","title":"Macallan 1993 Douglas Laing 25 Year Old XOP Single Cask Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 1993 Douglas Laing 25 Year Old XOP Single Cask Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA long sold bottle of Macallan Single Cask\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOld Particular is Douglas Laing's flagship label, and was launched in 2013 after their Old Malt Cask series became part of the portfolio of the newly established Hunter Laing. Xtra Old Particular is the premium version of the brand, placed at the pinnacle of its Exceptional Single Casks range and is reserved for casks the company considers the Laing \"family jewels.”\u003c\/p\u003e\n\u003cp\u003eThis Macallan was distilled in June 1993 and bottled in June 2018 after maturation in a refill hogshead.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : Warming spices alongside wood shavings and thick vanilla cream.\u003c\/p\u003e\n\u003cp\u003ePalate : is mouth-coating with lemon meringue pie and clotted cream, plus juicy barley.\u003c\/p\u003e\n\u003cp\u003eFinish : The long and sweet finish shows caramel, more vanilla and cereal all lingering perfectly\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003ch3\u003eAbout Douglas Laing\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1948, Douglas Laing is a proudly independent, family owned Scotch Whisky business in its third generation. Over 70 years of heritage have helped us to refine our processes, and deliver Whisky that is consistently exceptional in its offering.\u003c\/p\u003e\n\u003cp\u003eAbiding to the philosophy of presenting Whisky as the Distiller intended, we add nothing and take nothing away from our spirit, enabling Whisky lovers around the world to come as close as they possibly can to sampling a dram straight from the Cask.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782684832082,"sku":"MAC25DLXOP93","price":1250.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4625269760_a9388c23-1251-4b44-b385-c1fe30efe79c.jpg?v=1771919731"},{"product_id":"miltonduff-8-year-old-2015-signatory-vintage-100-proof-edition-24-1st-fill-bourbon-barrel-speyside-single-malt-whisky-2024-70cl","title":"Miltonduff 8 Year Old 2015 Signatory Vintage 100 Proof Edition #24 1st Fill Bourbon Barrel Speyside Single Malt Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMiltonduff 8 Year Old 2015 Signatory Vintage 100 Proof Edition #24 1st Fill Bourbon Barrel Speyside Single Malt Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Miltonduff 2015\/2024 is an outstanding single malt Scotch whisky from the renowned Speyside region of Scotland. With an 8-year maturation in carefully selected first fill bourbon barrels, this whisky unfolds a remarkable depth and complexity that delights both connoisseurs and newcomers.\u003c\/p\u003e\n\u003cp\u003eThese potent everyday Speyside drams from Signatory are great value and are setting a challenge to their competitors - the time feels right for a proper trend of high strength, unadulterated malt whiskies at sensible prices.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Bright and inviting aromas of green apple, peach and lemon zest, complimented by hints of vanilla and fresh honey. A subtle floral hint and a light touch of toasted oak adds complexity. \u003c\/p\u003e\n\u003cp\u003ePalate : Creamy and fruity with flavours of ripe pear, toffee and soft caramel. The bourbon cask influence brings spicy accents like cinnamon and a hint of white pepper, while a light almond note adds extra depth. \u003c\/p\u003e\n\u003cp\u003eFinish : Medium - length and fresh, with lingering notes of citrus, vanilla and soft spice. The light oak influence remains subtly present, leaving an elegant and inviting aftertaste.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Signatory Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Miltonduff\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA very fresh, floral new make character shows Miltonduff to be a charming, light single malt, perfect for adding top notes to the restrained and elegant Ballantine’s blend. Its palate has a succulent texture.\u003c\/p\u003e\n\u003cp\u003eMiltonduff was, briefly, part of Allied Distiller’s Caledonian Malts range (alongside Laphroaig, Tormore, Scapa and Glendronach) but other than a limited edition 18-year-old cask strength bottling, no official releases have taken place under Chivas Brothers' ownership. Licensed bottlings are made under the auspices of Gordon \u0026amp; MacPhail. Some Mosstowie (see below) also occasionally surfaces.\u003c\/p\u003e\n\u003cp\u003eIn July 2017 Miltonduff was released as a 15-year-old single malt (alongside expressions from Glentauchers and Glenburgie) under the Ballantine’s brand.\u003c\/p\u003e\n\u003cp\u003eOne wonders what the monks would have made of it. Moonshining was commonplace in the surroundings of Pluscarden Abbey in the smuggling era of the late 18th and early 19th century. Whether any monastic distillation ever took place is unknown – the original monastery fell into ruin in the early 17th century, but was restored in 1948 and is now the only medieval monastery still inhabited by monks. Distillation certainly took place at Milton Farm where the abbey’s old meal mill once stood.\u003c\/p\u003e\n\u003cp\u003eMiltonduff (the suffix comes from Duff family which owned the estate) went legal in 1824 and by the end of the century was one of the largest producers in Scotland, making in excess of one million litres a year and using triple distillation (an unusual technique for Highland\/Speyside distilleries).\u003c\/p\u003e\n\u003cp\u003eIts next landmark came in 1936 when it was bought by Canadian distiller Hiram Walker which was beginning its Scottish expansion (Ballantine’s, Dumbarton).\u003c\/p\u003e\n\u003cp\u003eIn 1964, a pair of ‘Lomond’ stills was installed, producing a malt which was named Mosstowie. The stills operated until 1981. A significant expansion in 1974 saw capacity increased to more than 5m litres per annum with three pairs of stills now operating. In 2005 it became part of Chivas Brothers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e57.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Miltonduff","offers":[{"title":"Default Title","offer_id":52783295725906,"sku":"SIGMILD8ED24","price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4734639354_9e73c180-adec-489c-888b-7a49788d92d2.jpg?v=1771921210"},{"product_id":"north-star-spirits-royal-brackla-8-year-old-single-pedro-ximenez-cask-series-23-speyside-single-malt-whisky-2023-70cl","title":"Royal Brackla 8 Year Old North Star Spirits Single Pedro Ximenez Cask Series 23 Highland Single Malt Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eNorth Star Spirits Royal Brackla 8 Year Old Single Pedro Ximenez Cask Series 23 \u003cspan style=\"font-size: 28px;\"\u003eSpeyside Single Malt Whisky \u003c\/span\u003e(2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 272 bottles\u003c\/p\u003e\n\u003cp\u003eDistilled in November 2014 and bottled in September 2023\u003c\/p\u003e\n\u003cp\u003eThe independent bottler 'North Star Spirits' presents us with an exciting single malt with this 8-year-old Royal Brackla. Distilled in 2014, it matured in a single PX sherry barrel until 2023. It was bottled by the renowned bottler North Star Spirits in what is now its 23rd series of releases.\u003c\/p\u003e\n\u003cp\u003eThe PX cask gives it the dryness, the speyside Royal Brackla gives us the smoothness to go with it and charred caramel layered over vanilla \u0026amp; oak. The PX adds the chocolate, raisins, dates and figs to the mixture to give us a young but vibrant cracker of a single cask at an amazing price! \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes \u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003eNose : Liqueur in Dark Chocolate, Cocoa Powder\u003c\/p\u003e\n\u003cdiv\u003ePalate : More Dark Chocolate Flavours, Not Hershey's\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish : An Abyss, No, Whirlpool of Chocolatey-ness\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eAbout Royal Brakla\u003c\/h3\u003e\n\u003cp\u003eRoyal Brackla is called Royal Brackla for a reason. Captain William Fraser of Brackla House on the estate of Cawdor Castle originally founded the distillery in 1812. The distillery started distilling that same year. The distillery was the first to be granted a royal warrant by King William IV in 1835. Only few other distilleries have ever been given a royal warrant. This distinction gave the distillery leverage over the rest of the market. From this point on, the distillery was allowed to use the addition \"Royal\" in its name and was also known as \"The King's own Whisky\".\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eIn 1852, the distillery was taken over by Robert Fraser \u0026amp; Company. They operated the distillery until 1898, at which point the original buildings were demolished and the entire site rebuilt, and the Royal Brackla Distillery Company was founded. In 1919, the distillery changed hands again when John Mitchell and James Leict from Aberdeen acquired the site. In 1926, John Bisset \u0026amp; Company took over the entire distillery. In 1943, SMD took over the distillery when they acquired John Bisset and Company. In 1970, the number of stills was increased from 2 to 4.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe site was mothballed in 1985, and production resumed six years later in 1991. The site underwent a massive renovation in 1997, with more than 2 million Pound Sterling being spent. One year later, the brand Dewar's as well as the distillery had to be sold due to an obligations of the European watchdog. Bacardi bought the distillery and the Dewar's brand from Diageo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout North Star Spirits\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eAstronomy plays a massive part in the storytelling narrative of our core whisky range. Our vision is reflected in our company name. The North Star is the anchor of the northern sky. It is a landmark, or sky marker, that helps those who follow it determine direction as it glows brightly to guide and lead toward a purposeful destination. It also has a symbolic meaning, for the North Star depicts a beacon of inspiration and hope to many. North Star focuses its energies on the curiosities, peculiar oddities, and obscurities - whisky as it comes, straight from the cask and into a bottle - without any fancy tricks.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e55.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Royal Brackla","offers":[{"title":"Default Title","offer_id":52783342747986,"sku":"NSSRB8S23","price":64.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4657362595_483a5ef7-8ab2-4f0c-94d7-0d42d73771c4.jpg?v=1771922288"},{"product_id":"teaninich-13-year-old-decadent-drams-by-decadent-drinks-single-1st-fill-bourbon-cask-2024-70cl","title":"Teaninich 13 Year Old Decadent Drams by Decadent Drinks Single 1st Fill Bourbon Cask Highland Single Malt Scotch Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eTeaninich 13 Year Old Decadent Drams by Decadent Drinks Single 1st Fill Bourbon Cask (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 285 bottles\u003c\/p\u003e\n\u003cp\u003eThis is simultaneously both a modern and an old school whisky. It is delicious but discombobulating. You will probably find yourself, much like our label cover star, Ozark the Drambot, confounded and existentially torn between the incompatible dualities of his existence. However, we would appreciate it if you didn’t focus too much on that outcome and still purchased bottles like a dutiful consumer.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAn almost unique distillery in its absence of a mash tun, Teaninich is one of Diageo's giant workhorses, producing malt whisky for its range of blends.\u003c\/p\u003e\n\u003cp\u003eIn 2000 a hammer mill and mash filter – the only one operational in a Scottish malt distillery – was installed at Teaninich. The use of the technology, which removes the need for a mash tun, was to produce ultra-clear wort, giving a clue as to the Teaninich distillery character: a fragrant exotic grassiness that brings to mind Japanese green tea and coumarin-rich bison grass. Fat stills also add a distinct oiliness to the texture while not blunting any of its penetrating acidity.\u003c\/p\u003e\n\u003cp\u003eA 12-year-old is part of Diageo’s Flora \u0026amp; Fauna series and there are occasional releases from independent bottlers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Teanininch\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances [see Clynelish].\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninch ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003ch3\u003eAbout Decadent Drinks\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Decadent Drinks\" is the name of a Scottish independent bottler of fine spirits like whisky, rum, cognac, and wine, known for its fun, creative, and sometimes satirical approach to bottling, featuring original artwork on its labels and a range of products including its original Whisky Sponge brand and other brands like Whiskyland and Decadent Drams\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e54.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":52784017670482,"sku":"000388","price":84.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4705633904_4ca656f4-2f9a-40f8-a8e4-657c078ab0c2.jpg?v=1771928358"},{"product_id":"ben-nevis-23-year-old-limited-1999-single-hogshead-cask-905-highland-single-malt-scotch-whisky-2022-70cl","title":"Ben Nevis 23 Year Old Limited 1999 Single Hogshead Cask #905 Highland Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eBen Nevis 23 Year Old Limited 1999 Single Hogshead Cask #905 Highland Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 276 bottles produced\u003c\/p\u003e\n\u003cp\u003eThis beautiful malt was laid to rest in 1999, where it remained for 23 years in Cask No 905, a well-charred bourbon hogshead. Over the years, the whisky has developed a deep, golden colour and a luxurious velvety taste that is simply unparalleled.\u003c\/p\u003e\n\u003cp\u003eThis beautiful malt was laid to rest in 1999, where it remained for 23 years in Cask No 905, a well-charred bourbon hogshead. Over the years, the whisky has developed a deep, golden colour and a luxurious velvety taste that is simply unparalleled.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLimited Whisky are an independent bottler with a lot of experience in cask trade which has led them to commence bottling their own releases for a few years. Part of the Whisky Partners family, they have direct access to high-quality casks sourced from distilleries, individuals, and industry contacts.\u003c\/p\u003e\n\u003cp\u003eLimited carefully select and taste each cask. Some are ready to bottle, while others need more time or may be re-racked into different casks for finishing. This ensures that they only bottle single malts they are proud of.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : Toffee, walnuts and plum jam\u003c\/p\u003e\n\u003cp\u003ePalate : Salted caramel, bread pudding with cinnamon and wood spice\u003c\/p\u003e\n\u003cp\u003eFinish : A long finish that continues to exude all of its gutsy and giving, sweet and savoury wares\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Ben Nevis\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Macdonald’s Traditional Ben Nevis was launched in 2011, it was said to be an homage to old-style whiskies, but to be honest that is what Ben Nevis has always made.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe washbacks are wooden and, more significantly, brewer’s yeast is used, making this the last distillery in Scotland to insist on this old way of inducing fermentation. Distillation is slow and steady, giving a rich, deep distillate which matures well in ex-Sherry casks where a ripe, chewy texture is produced.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt was in 1825 that ‘Long’ John Macdonald took out a licence for his Ben Nevis distillery on the outskirts of Fort William and close to Britain’s highest mountain. His son Peter took up the reins soon after and built a significant business. By the end of the 19th century, when blended Scotch was becoming the fashion, Long John’s Dew of Ben Nevis was a successful single malt brand.\u003c\/p\u003e\n\u003cp\u003eSuch was the popularity of the MacDonald’s whisky that Peter built a second distillery, ‘Nevis’, which ran in tandem with the original unit. At one point, over 200 people were employed in this virtual whisky city.\u003c\/p\u003e\n\u003cp\u003eThis golden age was not to last. In 1908 Nevis closed and its sister plant operated intermittently until 1941 when the colourful Canadian entrepreneur (and former bootlegger) Joseph Hobbs bought the firm. The Long John brand name had already been sold to Seager Evans, and Hobbs sold off the former Nevis site to Associated Scottish Distilleries. Closed during WWII, Hobbs restarted production in 1955 when he installed a Coffey still. He then started to blend his malt and grain together before maturing.\u003c\/p\u003e\n\u003cp\u003eThe distillery fell silent in 1978, but production started again, along with much needed refurbishment, in 1981 when it was bought, appropriately enough, by Long John International – by then the whisky division of the brewer Whitbread. In 1989, Long John sold it to the Japanese distiller Nikka which had been buying malt and grain from the distillery for a number of years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBen Nevis has continued in production and has split its whisky between bulk supplies for Japan, the Dew of Ben Nevis and Macdonalds of Glencoe blends, and single malt bottlings, which start with a 10-year-old expression but in recent years have been extended to include Macdonald’s Traditional Ben Nevis which includes smokier components. Whisky from one of the last ‘Blended At Birth’ casks appeared as a 40-year-old in 2002.\u003c\/p\u003e\n\u003cp\u003e50.08% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ben Nevis","offers":[{"title":"Default Title","offer_id":52786055676242,"sku":"LIMBNEV23SC905","price":217.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4810611533.jpg?v=1771936065"},{"product_id":"cut-your-wolf-loose-aberfeldy-7-year-old-2014-single-cask-edition-2","title":"Aberfeldy 7 Year Old 2014 Cut Your Wolf Loose Single Cask Edition 2 Highland Single Malt Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eCut Your Wolf Loose Aberfeldy 7 Year Old 2014 Single Cask Edition 2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 277 Aberfeldy single casks made. What great value for money!\u003c\/p\u003e\n\u003cdiv\u003eCut Your Wolf Loose' 2nd release with artwork from Tom Blackford. A spectacular single cask bottling of a 7 year old single cask of Aberfeldy, unlike anything the distillery Is releasing currently.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cdiv\u003eNose : Bread, butterscotch, freshly baked cakes, a bit of short bread and coffee with oodles of milk in it - A baker's wet dream (it doesn't smell like that! don't make this weirder than it already is!)\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePalate : Corn Flakes with honey wine instead of milk cause why the F not. Malty and a little bitter from time to time\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish : Long with lots of malty goodness\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3 class=\"productView-descriptionWrap\"\u003e\u003cstrong\u003eAbout Aberfeldy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"productView-descriptionWrap\"\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eOne of the sweetest single malts, Aberfeldy’s characteristic honeyed note is the result of very long fermentation, coupled with slow distillation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003eA thick, almost waxy texture (though not as overt as in DCL days) adds some weight to the mid-palate, allowing long-term maturation. The bulk of the new make is aged in ex-Bourbon casks, but the occasional Sherried release shows that this is a malt which has guts.\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eJohn Dewar \u0026amp; Sons was typical of many of the blending firms which were founded in the 19th century. Dewar himself, though born in humble surroundings in a croft at Shenvail, became a wine merchant in Perth and by the middle of the century had started to blend whisky. It was however his sons, John Jr and Thomas (always known as\u003cspan\u003e Tommy), \u003c\/span\u003ewho made the family firm a globally recognised name.\u003c\/p\u003e\n\u003cp\u003eIn the 1890s, they decided to go into whisky production and built a distillery at Aberfeldy, only two miles from where their father had been born. The site had originally been a brewery and some distillation had taken place in the early part of the century. Fed by the Pitilie Burn [where gold is still panned] Aberfeldy became the malt at the heart of the firm’s blends. A private railway line linked the plant with the firm’s operational hub in Perth.\u003c\/p\u003e\n\u003cp\u003eDewar’s joined DCL in 1925 and in 1973 the Aberfeldy site doubled in capacity to its present size. It changed ownership in 1998, when the UK Monopolies Board forced the newly formed Diageo to offload one of its brands and attendant capacity. The\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2600\/john-dewar-sons\/\"\u003eDewar’s estate\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e[the blends, plus Aberfeldy, Aultmore, Craigellachie and Royal Brackla] were bought for £1.1bn by Bacardi-Martini.\u003c\/p\u003e\n\u003cp\u003eThe new owners invested heavily in a highly impressive educational facility - Dewar’s World of Whisky - which tells the story of the house of Dewar - and blending.\u003c\/p\u003e\n\u003cp\u003eIn more recent times, Aberfeldy has been sold in small quantities as single malt and in 2014 was repackaged. A new, permanent, five-strong range is to be created.  \u003c\/p\u003e\n\u003ch3\u003eAbout Cut Your Wolf Loose \u003c\/h3\u003e\n\u003cp\u003eCut Your Wolf Loose (CYWL) is an independent whisky bar and shop in Brighton, England, known for its modern approach to whisky, offering a large selection of whiskies by the glass and their own line of single-cask bottlings and unique blends\u003cspan\u003e. The brand, founded by Sebastian Woolf\u003c\/span\u003e\u003cspan\u003e emphasizes a less \"stuffy\" whisky culture, incorporating collaborations with artists for bottle designs and focusing on direct customer interaction and market understanding. CYWL's offerings include their own indie bottling, unique blends, and a curated range of whiskies from other independent bottlers, all available in their Brighton retail space\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e57.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Cut Your Wolf Loose","offers":[{"title":"Default Title","offer_id":52786147262802,"sku":"000104","price":70.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4475542781.jpg?v=1771937388"},{"product_id":"douglas-laing-bowmore-10-year-old-single-cask-old-particular-2013-2023-70cl","title":"Bowmore 10 Year Old 2013 Douglas Laing Old Particular DL18439 Single Bourbon Cask Islay Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eBowmore 10 Year Old 2013 Douglas Laing Old Particular DL18439 Single Bourbon Cask Islay Single Malt Scotch Whisky (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSingle Cask Bowmore! Yes please.... and 298 bottles out of this cask of 10 Years.\u003c\/p\u003e\n\u003cp\u003eBottled in 2023 and distilled in 2013 here is a jucier version of what we are used to with the 12 and 15 but in a punchier yet more flavoursome version of what we all experience.\u003c\/p\u003e\n\u003cp\u003eThis 10-year-old Bowmore matured in a refill hogshead and was bottled by the independent bottler Douglas Laing. DOUGLAS LAING's Old Particular consists of a range of hand-picked single cask malts from all over Scotland. This means that each bottle comes from just one single cask, without being mixed with any others. In addition, the experts at DOUGLAS LAING - in keeping with the company philosophy - bottle the whisky uncoloured and not chill-filtered. This means that the natural oils, fats and enzymes contained in the whisky remain in the whisky and make their own special contribution to the personal touch of the malt.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cstrong\u003eABOUT BOWMORE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe name Bowmore is associated with one of the longest stories involving whisky from the island of Islay in Scotland. In 1779, Bowmore was the first legally licensed distillery on Islay and the second in the whole of Scotland. The name Bowmore is still well known today and there is hardly a collection that does not contain at least one Bowmore.\u003c\/p\u003e\n\u003cp\u003eFrom smaller budget offerings to high-priced luxury examples, Bowmore has something for everyone. All whiskies mature in the vaults, which are located right on the edge of the sea and whose waves constantly hit the outside walls of the storage rooms. This is intended to give Bowmore whisky a very special taste and contributes to the uniqueness of the whiskies.\u003c\/p\u003e\n\u003cp\u003eIn addition to the somewhat conventional vintages, Bowmore also occasionally presents almost unique examples. Whether in the Timeless Series with 27 and 31 year old whiskies or the Black Series. The latter in particular is one of the most sought-after and yet hardest to get hold of whisky series of all time. The last edition contained only 159 bottles of 50-year-old whisky from the island of Islay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e : Fresh sea spray and peaty malt give way to buttery oat biscuits\u003cbr\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e : Gentle peat smoke with dry grass, damp ash and a vanilla oak flavour\u003cbr\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e : Oily and coastal finish with hemp rope and charred oak with a honeycomb sweetness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Bowmore\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBowmore is located in the centre of Islay and occupies a central role in the island’s whiskies. The distillery has retained its own floor maltings which account for 40% of its needs and when mixed with malt from the mainland results in a medium peated spirit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts smoke, reminiscent of beach bonfires, mingles with a distinctly saline note, flowers, cereal, citrus and underneath a touch of tropical fruit. It is this character which, when matured in refill casks for a long period of time, becomes the primary aroma, the peat seemingly disappearing completely.\u003c\/p\u003e\n\u003cp\u003eA significant percentage of the make is aged in ex-Sherry butts which take Bowmore off in another direction – one of dark fruits, chocolate, coffee, citrus and smoke. The extensive range picks and chooses between these extremes. A significant percentage of the distillery’s whisky is matured on the island, with the distillery’s No.1 Vaults being held to have the most extraordinary microclimate. This chill, damp environment – the vault is below the level of Loch Indaal and one wall makes up the town’s sea wall – is seen as ideal for long-term maturation.\u003c\/p\u003e\n\u003cp\u003eThere are claims that Bowmore’s distillery started operation in 1779, but there’s no evidence of whisky being made until a certain John Simpson took out a licence in 1816. It wouldn’t be until 1837 when the Glasgow blending firm, Wm \u0026amp; Jas. Mutter took over that it began to gain traction and reputation. In 1841, Windsor Castle requested a cask of Bowmore – this being a time when the English palate was considered too delicate (or Scotch too bold). As often happens, the distillery passed through a number of hands before in this case it was bought, in 1963, by broker Stanley P. Morrison. The Morrison era saw the start of what is recognised as a legendary period in Bowmore’s history – its mid-1960s bottlings are legendary.\u003c\/p\u003e\n\u003cp\u003eThe distillery was substantially modernised with an innovative heat recovery system not only cutting down on fuel bills but creating sufficient excess hot water to heat the town’s swimming pool. In 1989 the Japanese distiller Suntory bought a stake in the distillery and took full control in 1994, the year after the ground-breaking Black Bowmore was launched. This 100% Sherry-aged release was sold for what at the time was seen as the ludicrously inflated price of £100.\u003c\/p\u003e\n\u003cp\u003eIn 2014 Suntory bought Jim Beam which, from an Islay perspective, sees two of Islay’s most iconic single malts (Bowmore and Laphroaig) under the same ownership.\u003c\/p\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bowmore","offers":[{"title":"Default Title","offer_id":52786218074450,"sku":null,"price":109.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4409029256_3a2a78b7-b649-4c12-b41d-4dd85428ddd5.jpg?v=1771938114"},{"product_id":"edradour-24-year-old-1976-raw-cask-single-cask-153-highland-single-malt-scotch-whisky-2000-75cl","title":"Edradour 24 Year Old 1976 Raw Cask Single Cask #153 Highland Single Malt Scotch Whisky (2000) 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eEdradour 24 Year Old 1976 Raw Cask Single Cask #153 Highland Single Malt Scotch Whisky (2000) 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUS Import\u003c\/p\u003e\u003cp\u003eEdradour once known as the smallest distillery in Scotland. Lately they are known for the dark sherry releases including their Batch Strengths \u0026amp; Small Single Cask bottlings. Here in contrast we have a much older direct heat distilled batch of Edradour as well as 75cl instead of 70cl. A double extra. \u003c\/p\u003e\u003cp\u003eBlackadder are known for their focus on that sweet nostalgic after taste \u0026amp; excellent cask choices with a huge range of variety that have unfortunately for us, mainly been sold outside of the UK due to Italy, Germany, Denmark, Sweden \u0026amp; USA wanting more of the single cask varieties so the demand is there yet in our own nation, massively underappreciated. \u003c\/p\u003e\u003cp\u003eThis single malt whisky, distilled at Edradour in 1976 and bottled by Blackadder under their Raw Cask series, is a testament to the craftsmanship and tradition of Scottish whisky making. The Raw Cask series is known for its unfiltered and unadulterated approach, allowing the whisky to retain its natural character and complexity. This particular expression, with its long maturation period, offers a deep and nuanced profile that is both rich and sophisticated.\u003c\/p\u003e\u003cp\u003eOn the nose, one can expect a symphony of aromas that include aged sherry, antique wood, and subtle hints of dried fruits. The palate is equally complex, with layers of rich prunes, polished wood, and a touch of baking spices that add warmth and depth. The finish is long and satisfying, leaving a lingering impression of old oak and luxurious sherry.\u003c\/p\u003e\u003cp\u003eThis whisky is best enjoyed neat or with a few drops of water to fully appreciate its intricate flavours and aromas. It is a perfect choice for those who appreciate the depth and maturity that comes with a well-aged single malt. Whether you are a seasoned whisky enthusiast or a novice looking to explore the world of fine whisky, this expression offers a memorable and rewarding experience.\u003c\/p\u003e\u003cp\u003e49.4% ABV\u003c\/p\u003e\u003cp\u003e75cl\u003c\/p\u003e","brand":"Edradour","offers":[{"title":"Default Title","offer_id":52786784534866,"sku":null,"price":599.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4717202316.jpg?v=1771940310"},{"product_id":"jura-12-year-old-2008-douglas-laing-old-particular-single-refill-hogshead-dl13982-island-single-malt-scotch-whisky-2020-70cl","title":"Jura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL13982 Island Single Malt Scotch Whisky (2020) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eJura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL13982 Island Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e1 of 348 bottles charged from a refill hogshead.\u003c\/p\u003e\u003cp\u003eDistilled in February 2008 and bottled in March 2020. Another old release from 5 years ago being brought back by Whisky Situation. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNose: Fascinating and unusual rum, sugar and butter early, hard candy later\u003c\/p\u003e\u003cp\u003ePalate: Macerated sweet autumnal fruits, spices, mint and barley\u003c\/p\u003e\u003cp\u003eFinish: A gentle cough drop style precedes sugar, spice \u0026amp; malt (FHL)\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Jura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eIt might be reasonably assumed that Jura would make a peaty whisky. After all, the island is smothered in the stuff. It was, however, built in the 1960s with backing from a major blender, Mackinlay, and at that time light whisky was what was needed. Jura, therefore, conformed to the requirements of the market.\u003c\/p\u003e\n\u003cp\u003eInside, Jura is a classic 1960s distillery – large rooms, a clear flow from a semi-lauter tun, stainless steel washbacks, and a capacious stillhouse with very tall (7.7m) stills with a capacity of more than 20,000 litres. Clearly it was not built solely to satisfy the thirst of the local populace. Relatively short ferments give Jura background rigidity – meaning that this is a whisky that needs time (or active casks) to open fully.\u003c\/p\u003e\n\u003cp\u003ePeated malt began to be run for a small period annually from the late 1990s onwards. This was blended with unpeated in some expressions, as well as on its own. From 2018, the core range of Jura has a subtly smoky character, from incorporating a small amount of peated spirit into the vattings.\u003c\/p\u003e\n\u003cp\u003eAlthough the large southern Hebridean island of Jura has always been sparsely populated, it has a fascinating distilling heritage. In the 18th century, it was reported that islanders made spirit from rowan berries, as well as using the bitter fruit to acidulate their whisky punch.\u003c\/p\u003e\n\u003cp\u003eIllicit distillation took place, but there was a legal site in the island’s only settlement, Craighouse, in 1810 licensed to the island’s owner Archibald Campbell. There is debate as to whether there was a legal distillery in Lagg.\u003c\/p\u003e\n\u003cp\u003eThe distillery went through a number of names: Craighouse, Small Isles, Caol nan Eilean, Jura, and various owners without garnering any great fame until 1901 when it was among many to close in whisky’s first great sales slump. The cost in running a remote island site is always expensive, and a lack of direct transport to the mainland (all ferry traffic still has to go via Islay) also counted against its survival.\u003c\/p\u003e\n\u003cp\u003eIt was these economics which ruled Jura out of the distilling equation for over six decades. Then, in 1963, two of the island’s landowners, Robin Fletcher and Tony Riley-Smith, decided to start whisky-making once more – predominantly as an incentive to stop any further decline in the island’s population. With financial backing from Leith-based blender Charles Mackinlay \u0026amp; Co, the famous designer William Delme-Evans was hired and a large, modern distillery was built which was further expanded in 1978 to its current size. In 1985, Invergordon Distillers bought Mackinlay and from there the firms were folded into Whyte \u0026amp; Mackay.\u003c\/p\u003e\n\u003cp\u003eIt began being sold as single malt in 1974, and the range has grown steadily since. The start of peating saw some smoky whisky being included in the no-age Superstition brand, launched in 2002, while a 100% smoked Prophecy was released in 2009.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Jura underwent a radical revamp, introducing a completely new range of whiskies with a lightly smoky character, from the entry-level NAS expression Jura Journey through 10-, 12- and 18-year-old malts, plus Jura Seven Wood. Further expressions, including Jura Time and Jura Tide, have been launched into travel retail.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp\u003e48.4% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Jura","offers":[{"title":"Default Title","offer_id":52788409237842,"sku":"5014218815153","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4833842942.jpg?v=1771946599"},{"product_id":"jura-12-year-old-2008-douglas-laing-old-particular-single-refill-hogshead-dl14973-island-single-malt-scotch-whisky-2021-70cl","title":"Jura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL14973 Island Single Malt Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eJura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL14973 Island Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 375 bottles charged from a refill hogshead.\u003c\/p\u003e\n\u003cp\u003eDistilled in February 2008 and bottled in March 2020. Another old release from 5 years ago being brought back by Whisky Situation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Opens Characterful, clean and crisp, with a spiced citrus and barley combo\u003c\/p\u003e\n\u003cp\u003ePalate: Distinct floral quality initially, warms to a juicy zest with cereal and caramel\u003c\/p\u003e\n\u003cp\u003eFinish: Interestingly herbal now, encapsulating all the aforementioned flavours (FHL)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Jura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt might be reasonably assumed that Jura would make a peaty whisky. After all, the island is smothered in the stuff. It was, however, built in the 1960s with backing from a major blender, Mackinlay, and at that time light whisky was what was needed. Jura, therefore, conformed to the requirements of the market.\u003c\/p\u003e\n\u003cp\u003eInside, Jura is a classic 1960s distillery – large rooms, a clear flow from a semi-lauter tun, stainless steel washbacks, and a capacious stillhouse with very tall (7.7m) stills with a capacity of more than 20,000 litres. Clearly it was not built solely to satisfy the thirst of the local populace. Relatively short ferments give Jura background rigidity – meaning that this is a whisky that needs time (or active casks) to open fully.\u003c\/p\u003e\n\u003cp\u003ePeated malt began to be run for a small period annually from the late 1990s onwards. This was blended with unpeated in some expressions, as well as on its own. From 2018, the core range of Jura has a subtly smoky character, from incorporating a small amount of peated spirit into the vattings.\u003c\/p\u003e\n\u003cp\u003eAlthough the large southern Hebridean island of Jura has always been sparsely populated, it has a fascinating distilling heritage. In the 18th century, it was reported that islanders made spirit from rowan berries, as well as using the bitter fruit to acidulate their whisky punch.\u003c\/p\u003e\n\u003cp\u003eIllicit distillation took place, but there was a legal site in the island’s only settlement, Craighouse, in 1810 licensed to the island’s owner Archibald Campbell. There is debate as to whether there was a legal distillery in Lagg.\u003c\/p\u003e\n\u003cp\u003eThe distillery went through a number of names: Craighouse, Small Isles, Caol nan Eilean, Jura, and various owners without garnering any great fame until 1901 when it was among many to close in whisky’s first great sales slump. The cost in running a remote island site is always expensive, and a lack of direct transport to the mainland (all ferry traffic still has to go via Islay) also counted against its survival.\u003c\/p\u003e\n\u003cp\u003eIt was these economics which ruled Jura out of the distilling equation for over six decades. Then, in 1963, two of the island’s landowners, Robin Fletcher and Tony Riley-Smith, decided to start whisky-making once more – predominantly as an incentive to stop any further decline in the island’s population. With financial backing from Leith-based blender Charles Mackinlay \u0026amp; Co, the famous designer William Delme-Evans was hired and a large, modern distillery was built which was further expanded in 1978 to its current size. In 1985, Invergordon Distillers bought Mackinlay and from there the firms were folded into Whyte \u0026amp; Mackay.\u003c\/p\u003e\n\u003cp\u003eIt began being sold as single malt in 1974, and the range has grown steadily since. The start of peating saw some smoky whisky being included in the no-age Superstition brand, launched in 2002, while a 100% smoked Prophecy was released in 2009.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Jura underwent a radical revamp, introducing a completely new range of whiskies with a lightly smoky character, from the entry-level NAS expression Jura Journey through 10-, 12- and 18-year-old malts, plus Jura Seven Wood. Further expressions, including Jura Time and Jura Tide, have been launched into travel retail.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Jura","offers":[{"title":"Default Title","offer_id":52788410679634,"sku":"DOUGLOPJURADL14973","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4835376320.jpg?v=1771946612"},{"product_id":"loch-lomond-19-year-old-decadent-drams-1st-fill-bourbon-barrel-heavily-peated-highland-single-malt-scotch-whisky-2025-70cl","title":"Loch Lomond 19 Year Old Decadent Drams 1st Fill Bourbon Barrel Heavily Peated Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLoch Lomond 19 Year Old Decadent Drams 1st Fill Bourbon Barrel Heavily Peated Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThis heavily peated single malt from Loch Lomond joins the Decadent Drams collection from indie bottler Decadent Drinks. Distilled in 2005, the whisky spent 19 years maturing before bottling at cask strength, and boasts a robustly peaty, tarry profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe loved the emphatically oily and peaty character of this cask, at times it recalled some older style Islay whiskies with these big tarry and peppery peat notes, only with a more assertive and modern spicy note from the cask. As such, we decided to bottle it without any tinkering or reduction. Suitable for swigging on the low road, or tippling on the high road - but you'll have to buy one if you want to be in Scotland afore me.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Loch Lomond\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eLoch Lomond was set up by its former owner to be Scotland’s self-sufficient distillery. Rather than playing the normal game of exchanging the spirit you make for fillings of grain and malt for your own blends, it made all its requirements itself. That meant being innovative.\u003c\/p\u003e\n\u003cp\u003eThe original distillery held a set of pot stills with rectifying plates in their necks (also known as Lomond stills), allowing different flavour streams to be produced. Expansion in 1990 saw a second pair of the same design being installed, before the distillery installed two continuous stills three years later in which to make its own grain whisky. Two ‘traditional’ swan neck pot stills were added in 1998, before an additional continuous still, set up to produce grain whisky from a 100% malted barley mash, was installed in 2007. With the recent addition of two more Lomond stills, Loch Lomond has the capability to produce 11 different distillates for its whisky brands (not including the spirit coming from Glen Scotia). Wine yeasts have also been used to help create different flavours. In many ways it is more akin to a Japanese approach to distilling than a Scottish one.\u003c\/p\u003e\n\u003cp\u003eAs well as the High Commissioner blend, Loch Lomond has produced a range of single malt brands, including Inchmurrin, Inchmoan, Inchfad, Old Rosdhu, Croftengea and Craiglodge. While all have been available as official and independent bottlings at one time or another, only a handful continue to be bottled as part of the distillery’s current range.\u003c\/p\u003e\n\u003cp\u003eA product of the 1960s distillery building boom, Loch Lomond was built in ’66 by a joint partnership between Duncan Thomas, the American owner of [now demolished] Littlemill, and Chicago-based Barton Brands. The American firm took full control in 1971, but closed it in 1984 when that boom turned to bust. It passed into the hands of Inver House the year after, before they flipped it to Glen Catrine Bonded Warehouse Ltd in 1986. The firm added Glen Scotia to its portfolio in 1994.\u003c\/p\u003e\n\u003cp\u003eGlen Catrine was the bottling and ageing arm of Bulloch \u0026amp; Co, a well-established blending and retail firm which owned the High Commissioner brand as well as, in time, Glen’s Vodka. Under Glen Catrine’s ownership, Loch Lomond grew to become the most flexible – and arguably the most innovative – distillery in Scotland. Its specialisation in the private label and export business however meant that its operations were never widely reported, or understood.\u003c\/p\u003e\n\u003cp\u003eThe firm was sold in 2014 for an undisclosed sum (believed to be in the tens of millions) to private equity firm Exponent whose new distilling division, Loch Lomond Group, is headed by former Diageo executives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e54.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Loch Lomond","offers":[{"title":"Default Title","offer_id":52788577075538,"sku":"000591","price":139.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4801825740.jpg?v=1771948714"},{"product_id":"caol-ila-16-year-old-2008-gordon-macphail-connoisseurs-choice-single-refill-hogshead-312775-islay-single-malt-scotch-whisky-uk-exclusive-2024-70cl","title":"Caol Ila 16 Year Old 2008 Gordon \u0026 Macphail Connoisseurs Choice Single Refill Hogshead #312775 Islay Single Malt Scotch Whisky UK Exclusive (2024) 70cl","description":"\u003ch2\u003eCaol Ila 16 Year Old 2008 Gordon \u0026amp; Macphail Connoisseurs Choice Single Refill Hogshead #312775 Islay Single Malt Scotch Whisky UK Exclusive (2024) 70cl\u003c\/h2\u003e\n\u003cdiv class=\"w-full mt-6 leading-relaxed product-description\"\u003e\n\u003cdiv class=\"prose max-w-full\"\u003e\n\u003cp\u003eDistilled at Caol Ila in 2008, this Single Malt was allowed to mature for 16 years in a single hogshead cask. It was bottled by Gordon \u0026amp; MacPhail in 2024.\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGordon \u0026amp; MacPhail is an independent bottler and distiller of Scotch Whisky, founded in 1895 and located in Elgin in the north-east of Scotland. It is a family business owned by the Urquhart Family. Gordon \u0026amp; MacPhail is the Trading name of Speymalt Whisky Distributors Ltd. A June 2023 article in Forbes magazine described the company as an \"independent bottler\" which \"sources its juice\" and as \"one of the most prestigious IBs in the industry\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Caol Ila\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eA perceptive whisky critic once called Caol Ila 'Mr Consistent'. It is a fair assessment. A powerhouse it might be in terms of volume, but Caol Ila always seems to manage to hit the perfect balance between maturity and distillery character, no matter whether it is in official or independent bottlings.\u003c\/p\u003e\n\u003cp\u003eCaol Ila's distillery character manages to combine a fresh pear note, grassiness, a hint of juniper and distinct notes of the seashore – lobster shells, crab creels and gentle smoke. Although it receives the same spec of malt as sister distillery Lagavulin, Caol Ila’s distillation regime – longer fermentation, higher cut point, taller stills – helps to reduce the heavy phenols. Maturation for the single malt is in refill casks. The unpeated variant is equally delicate, with a fresh, estery and almost floral lift.\u003c\/p\u003e\n\u003cp\u003eIts importance for blends meant that, until 2002, when a 12-year-old was released, malt lovers had to seek out independent bottlings. Now there is a range including no-age-statement Moch, 18-year-old and 25-year-old, a finished Distiller’s Edition and annual special releases.\u003c\/p\u003e\n\u003cp\u003eIt was in 1846 that Hector Henderson decided to build a small distillery in a tight bay next to Port Askaig, on Islay’s east coast. He named his venture Caol Ila, Gaelic for the Sound of Islay, the stretch of water which it overlooked.\u003c\/p\u003e\n\u003cp\u003eIn 1857 Henderson was bought out by blender Bulloch Lade, which improved the site by building a substantial pier. It was absorbed into DCL (now Diageo ) in 1927 and ran continuously until 1972, when the old distillery was demolished and a new, significantly larger one was built with six stills rather than two. This transformed Caol Ila into Islay’s largest producer.\u003c\/p\u003e\n\u003cp\u003eThese were still the days before the single malt market had really taken off, and its make was destined for a huge array of blends across the whole whisky industry – most notably within its parent company, it filled requirements for Johnnie Walker.\u003c\/p\u003e\n\u003cp\u003eWhen the downturn came in the 1980s, Caol Ila began running unpeated ‘Highland style’ for blends. Not only did it have capacity, but doing so allowed the distillery to stay open. Unpeated is still made every year, with volumes dependent on the forecasts of Diageo’s blending team.\u003c\/p\u003e\n\u003cp\u003eIn 2011, another major revamp took place with a new mash tun and more washbacks being installed, which resulted in capacity increasing to 6.5m litres per annum. During the silent period when contraction was taking place, Bunnahabhain made the peated requirements.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Diageo revealed plans to spend £150m on upgrading tourism facilities, including a new brand home for Johnnie Walker in Edinburgh, and improved visitor centres at Caol Ila, plus Clynelish, Cardhu and Glenkinchie, representing regional styles present in Walker.\u003c\/p\u003e\n\u003cp\u003eAt Caol Ila, a new visitor centre will be created in the distillery warehouse, including a footbridge entry, new car parking and a bar with views across the Sound of Islay to Jura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e58.1% AB\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Caol Ila","offers":[{"title":"Default Title","offer_id":52789636006226,"sku":"CAOL16GMCC312775","price":138.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Gordon_MacphailCaolIla16YearOld2008ConnoisseursChoiceSingleRefillHogshead_312775IslaySingleMaltScotchWhisky_2024_70cl.jpg?v=1771951551"},{"product_id":"ardmore-20-year-old-2000-gordon-macphail-distillery-labels-refill-sherry-cask-speyside-single-malt-whisky-2021","title":"Ardmore 20 Year Old 2000 Gordon \u0026 MacPhail Distillery Labels Refill Sherry Cask Speyside Single Malt Whisky (2021) 70cl","description":"\u003ch2\u003eArdmore 20 Year Old 2000 Gordon \u0026amp; MacPhail Distillery Labels Refill Sherry Hogshead Speyside Single Malt Whisky (2021) 70cl\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis single malt from Ardmore was distilled in 2000 and matured in a host of refill sherry hogsheads until 2021. The whisky was bottled up by Gordon \u0026amp; MacPhail to join its Distillery Labels series, and its label has the charming look of Ardmore releases from days gone by.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTasting notes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Juicy blood orange and candied apple aromas combine with a subtle hint of vanilla. Smoke features prominently alongside tart Grapefruit and lemon peel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Smoky bonfire embers complement baked apple and sweet orange zest. Light and spicy; black pepper develops alongside flavours of milk chocolate with an undertone of aniseed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e A light and medium-bodied finish with lingering smoke and cocoa powder.\u003c\/p\u003e\n\u003ch3\u003eAbout Ardmore\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eA large Victorian distillery, Ardmore has a heft and scale which is surprising given its gentle rural surroundings. It is also a rarity in terms of style – a peated Highland malt. For years it was the last distillery to fly this particular flag. It was also the second-last distillery to retain coal fires under its stills.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eThe peatiness (it comes across as woodsmoke) is balanced by a gentle apple\/floral lift, the product of a regime which insists on clear wort and very long fermentation in wooden washbacks. The fires which once raged under the stills added a heavy, mid-palate weight, as did the downward facing lyne arms. When the fires came out, the distillery team spent seven months creating new steam coils with kinks in them to replicate the ‘hot spots’ in the stills which had contributed this flavour.\u003c\/p\u003e\n\u003cp\u003eSince the steam has come in, an unpeated variant [called Ardlair after a nearby stone circle] has also been made.\u003c\/p\u003e\n\u003cp\u003eIt was in 1898 that Adam Teacher, son of Glasgow blender William Teacher, decided that the family firm needed its own malt whisky distillery. The site he chose, on the outskirts of the village of Kennethmont in rural Aberdeenshire, was on land owned by family friend Col. Leith-Hay [whose seat Leith Hall is open to the public]. It had water, there was a source of peat nearby, and the immediate surroundings grew barley. As significantly, given the vision Teacher had for the site, the railway between Inverness and Aberdeen ran alongside. By putting in a small branch line he could get casks and cow in, and whisky out.\u003c\/p\u003e\n\u003cp\u003eArdmore has remained in the Teacher's stable ever since, providing smoke and also top notes to a blend which still sells over a million cases globally (its main markets today are India and Brazil). The original pair of stills were doubled in 1955 and then doubled again in 1974. Two years later, it became part of the Allied Distillers stable – the same year as the distillery’s Saladin maltings stopped. Its stills remained coal-fed until 2001.\u003c\/p\u003e\n\u003cp\u003eWhen Allied was dismembered in 2006, Teacher’s, Ardmore and Laphroaig went to Beam and in 2014 it became part of the new Beam Suntory portfolio.\u003c\/p\u003e\n\u003cp\u003eIts importance for its blend has meant that Ardmore has never had a presence as single malt. A quarter cask-finished bottling appeared a couple of years after Laphroaig Quarter Cask, but remained a small-scale release.\u003c\/p\u003e\n\u003cp\u003eIt has however built up a small but dedicated following among single malt aficionados who seek out the independent bottlings which appear – those from Gordon \u0026amp; MacPhail and Signatory Vintage appear the most frequently. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e46 ABV%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e70cl\u003c\/span\u003e\u003c\/p\u003e","brand":"Ardmore","offers":[{"title":"Default Title","offer_id":52791357145426,"sku":"G\u0026MARDM20DL2000","price":105.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Ardmore20YearOld2000Gordon_MacPhailDistilleryLabelsRefillSherryCaskSpeysideSingleMaltWhisky_2021_70cl.jpg?v=1771957390"},{"product_id":"ardmore-9-year-old-2012-claxtons-exclusive-single-tawny-port-quarter-cask-800201b-stirk-brothers-exclusive-highland-single-malt-scotch-whisky-2023-70cl","title":"Ardmore 9 Year Old 2012 Claxton's Exclusive Single Tawny Port Quarter Cask #800201B Stirk Brothers Exclusive Highland Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eArdmore 9 Year Old 2012 Claxton's Exclusive Single Tawny Port Quarter Cask #800201B Stirk Brothers Exclusive Highland Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of not many bottles produced at all from a quarter cask. \u003c\/p\u003e\n\u003cp\u003eThis edition was privately bottled for David Stirk, Author of the History of Independent Scotch Whisky (Independent Scotch). Great guy! \u003c\/p\u003e\n\u003cp\u003eThis is a very unique whisky that tastes way older than its years. Barely available and very rare but not very expensive either. A rare combination. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Ardmore\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAdam Teacher, son of Glasgow Blender William Teacher, decided it was time his family had their own malt whisky distillery and so built Ardmore Distillery in 1898. Not long after, Ardmore became a limited company and expanded its stills from two to eight stills in total. Around 600 ft above sea level sits the Ardmore Distillery, at the highest point of the Northern railway line in the Highlands of Scotland. This allowed for the founder, Adam Teacher, to easily transport materials from Glasgow to the rather remote location, allowing the distillery to thrive. Ardmore was sold to Beam Suntory in 2006 before becoming part of Beam Suntory’s world whisky portfolio including names such as Japanese Distilleries Yamazaki and Hibiki. Still to this day, the water source is from the naturally rising springs that are situated on the 1,500 ft Knockandy Hill. Ranging from lightly peated to sweet and fruity drams, the Ardmore became one of the last in Scotland to switch from fire to steam-heated stills.\u003c\/p\u003e\n\u003cp\u003eThis single cask was release from the Ardmore distillery in the Highlands, by Claxton's independent bottlers. Distilled on the 11th of December 2013 and matured for 9 years in a first-fill ex-tawny port quarter cask #800201B and bottled on the 22nd of September 2023, exclusively for Stirk Brothers.\u003c\/p\u003e\n\u003cp\u003e57.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ardmore","offers":[{"title":"Default Title","offer_id":52791361339730,"sku":"ARD9TPSCSB001","price":119.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Ardmore9YearOld2012Claxton_sExclusiveSingleTawnyPortQuarterCask_800201BStirkBrothersExclusiveHighlandSingleMal.jpg?v=1771957614"},{"product_id":"glenburgie-16-year-old-2008-gordon-macphail-connoisseurs-choice-single-1st-fill-bourbon-cask-17602107-uk-exclusive-speyside-single-malt-scotch-whisky-2024-70cl","title":"Glenburgie 16 Year Old 2008 Gordon \u0026 Macphail Connoisseurs Choice Single 1st Fill Bourbon Cask # 17602107 UK EXCLUSIVE Speyside Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eGlenburgie 16 Year Old 2008 Gordon \u0026amp; Macphail Connoisseurs Choice Single 1st Fill Bourbon Cask # 17602107 UK EXCLUSIVE Speyside Single Malt Scotch Whisky (2024) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 226 bottles produced from a single 1st Fill bourbon barrel.\u003c\/p\u003e\n\u003cp\u003eThis Glenburgie belongs to the Connoisseurs Choice - Cask Strength series from Gordon \u0026amp; MacPhail and is a 16 year old, limited single cask bottling. It is a UK Exclusive. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArguably the most famous independent bottler of Scotch whisky there is. Gordon \u0026amp; MacPhail was founded in Elgin in 1895 by James Gordon and John Alexander MacPhail. It is now owned by the Urquhart Family who have bow bottled over 350 different expressions from around 69 different distilleries. Gordon \u0026amp; MacPhail is the Trading name of Speymalt Whiskies while also owning the Benromach distillery, which they purchased in 1993. Some of the brands include Connoisseurs Choice, Cask Strength, Rare Old and Speymalt.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Lemon, crystalized violet and vanilla pods\u003c\/p\u003e\n\u003cp\u003ePalate: Creamy pineapple, passionfruit and mixed nuts\u003c\/p\u003e\n\u003cp\u003eFinish: Light and delicate with lingering fruit and oak\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Glenburgie\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eFragrant, sweet, slightly grassy and with a lick of oiliness, Glenburgie’s make is pretty much entirely ring-fenced by blender Sandy Hyslop for the Ballantine’s blend.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eBallantine’s status as the second largest seller in the world accounts for the fact that Glenburgie’s sightings as a single malt are as infrequent as those of the Loch Ness monster. Allied only bottled it once and Chivas Bros. has only ever included it in its limited edition Cask Strength series (which are only available through the firms’ distillery visitors' centres). It very occasionally pops up as an independent bottling, as do some of the last remaining stocks of Glencraig. It is not commonly seen other than as a bottling from Gordon \u0026amp; MacPhail. However, in July 2017 Glenburgie was released as a 15-year-old single malt (alongside expressions from Glentauchers and Miltonduff) under the Ballantine’s brand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/d74a5823eb1de083f2f95d0fad8eb94a.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/16103133e1cb4ba3c321aee4cd1a6880.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough its little-known as a single malt, Glenburgie’s history stretches back to 1829 when it was built on the flatlands near Forres by William Paul. After the (fairly common) multiple changes in ownership it became part of the estate of blenders James \u0026amp; George Stodart, owner of the Old Smuggler blend, although they never actually made whisky on the site.\u003c\/p\u003e\n\u003cp\u003eStodart was bought out by Hiram Walker in 1936, at the same time the Canadian firm bought Miltonduff. Ever since then Glenburgie has been closely associated with the Ballantine’s blend.\u003c\/p\u003e\n\u003cp\u003eLike Miltonduff, it was home to a pair of ‘Lomond’ stills from 1958 to 1981, which produced a malt known as Glencraig.\u003c\/p\u003e\n\u003cp\u003eIn 2004, the old distillery was demolished and a new, larger, open plan one was constructed. A third pair of stills was added at this point. It has been part of Chivas Brothers since 2005.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e58.9% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenburgie","offers":[{"title":"Default Title","offer_id":52791366189394,"sku":"G\u0026MGLBURG16CC2008","price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Glenburgie16YearOld2008Gordon_MacphailConnoisseursChoiceSingle1stFillBourbonCask_17602107SpeysideSingleMaltScotchWhisky_2024_70cl.jpg?v=1771957724"},{"product_id":"macallan-12-year-old-2008-smws-single-px-finished-oloroso-hogshead-24-147-red-wine-and-cola-sangria-spritzer-speyside-single-malt-scotch-whisky-2020-70cl","title":"Macallan 12 Year Old 2008 SMWS Single PX Finished Oloroso Hogshead 24.147 Red Wine and Cola Sangria Spritzer Speyside Single Malt Scotch Whisky (2020) 70cl","description":"\u003ch2\u003eMacallan 12 Year Old 2008 SMWS Single PX Finished Oloroso Hogshead 24.147 Red Wine and Cola Sangria Spritzer Speyside Single Malt Scotch Whisky (2020) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 336 bottles produced\u003c\/p\u003e\n\u003cp\u003eA single cask Macallan at 63.3%!!! Back in the days when Macallan were selling casks where these days hardly anyone can buy them. \u003c\/p\u003e\n\u003cp\u003eThis is 2008 Macallan in a single sherry cask as they normally do however at one of the most spectacular strengths for the money. An Exceptional Cask for a similar age runs at a retail of £2800+ so this is spectacular value. We almost do not want to part with this but our way is of service to our customers.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"productView bottle js_itemPageProfile flavour-default\" data-categories='[\"Bottle Archive\"]'\u003e\n\u003carticle class=\"productView-description\" id=\"productView-description\"\u003e\n\u003cdiv class=\"productView-descriptionWrap\"\u003e\n\u003cp\u003eThe smell was initially like opening a jar of candied pitted olives and cherries in sweet sherry. The cherry theme continued with cherry Bakewell tarts, cherry lips and fizzy cherry cola bottle sweets. The taste was something special; raisin concentrate, fig syrup and prunes in a sweet dark bitter chocolate sauce. Water added sticky toffee pudding and spiced poached pears in chocolate sauce before we washed it all down with a Kalimotxo cocktail - red wine and cola sangria spritzer. In 2018 we combined selected oloroso butts before returning the single malt to a variety of different casks to develop further. This is one of those casks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e63.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52791431397714,"sku":"MAC12SMWS24.147b","price":375.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Macallan12YearOld2008SMWSSingleCask24.147RedWineandColaSangriaSpritzer_2020_70cl1.jpg?v=1771959846"},{"product_id":"strathclyde-10-year-old-2005-douglas-laing-old-particular-single-sherry-butt-dl11062-single-grain-scotch-whisky-2016-70cl","title":"Strathclyde 10 Year Old 2005 Douglas Laing Old Particular Single Sherry Butt DL11062 Single Grain Scotch Whisky (2016) 70cl","description":"\u003ch2\u003eStrathclyde 10 Year Old 2005 Douglas Laing Old Particular Single Sherry Butt DL11062 Single Grain Scotch Whisky (2016) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 727 bottles produced from a single sherry butt at a decent strength of 50.4%\u003c\/p\u003e\n\u003cp\u003eAlmost nothing beats a sherried grain whisky! \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Malty sweet with warming spices and a mixed berry punch chracter\u003c\/p\u003e\n\u003cp\u003ePalate: Coconut creaminess initially developing to chilli chocolate, spicy muscovado, caramel sweetness and rich dark chocolate\u003c\/p\u003e\n\u003cp\u003eFinish: Peppery warmth with nutmeg and anise, with crunch brown sugar\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Strathclyde\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGlasgow’s distilleries, until the opening of its new single malt plant, were kept as far out of the public’s ken as possible, which wasn’t an easy feat when one of them, Port Dundas, was a massive, steaming building on top of a hill. Its other – and now only – grain distillery has been more successful.\u003c\/p\u003e\n\u003cp\u003eStrathclyde distillery is located in the Gorbals on the south side of the River Clyde opposite Glasgow Green and it’s nice to think that an operation so dependent on steam should be located so close to the park where James Watt was struck with inspiration for his vapour-driven engine.\u003c\/p\u003e\n\u003cp\u003eThe distillery – on the site of an old cotton mill – was initially built by London distiller\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/5994\/seager-evans\/\"\u003eSeager Evans\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein 1927 mainly to supply neutral grain spirit for its gins. In 1936, Seager Evans moved into Scotch with the purchase of the Long John brand.\u003c\/p\u003e\n\u003cp\u003eIn 1957, like many grain distilleries, Strathclyde secreted a malt plant – here called Kinclaith – inside its walls. This ran from 1957 to 1975 when it was removed to make way for a two-phase expansion of the grain\/neutral spirit side of the operation. At the same time, the firm’s blending and warehousing site next door was also demolished\u003c\/p\u003e\n\u003cp\u003eLong John Distilleries (as Seager Evans’ whisky division was named) went through a number of hands, eventually ending up within Allied Distillers, by which time Strathclyde would also have been supplying some of the grain to the Ballantine’s and Teacher’s blends. It is now part of the Chivas Brothers stable and still, amazingly, goes unnoticed by the strollers along the banks of the Clyde.\u003c\/p\u003e\n\u003cp\u003e50.\u003c\/p\u003e","brand":"Strathclyde","offers":[{"title":"Default Title","offer_id":52791432282450,"sku":"DOUGLOPSTCL10DL11062","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Strathclyde10YearOld2005DouglasLaingOldParticularSingleSherryButtDL11062SingleGrainScotchWhisky_2016_70cl.jpg?v=1771959932"},{"product_id":"bowmore-16-year-old-1998-douglas-laing-old-particular-single-bourbon-cask-dl10448-islay-single-malt-scotch-whisky-2014-70cl","title":"Bowmore 16 Year Old 1998 Douglas Laing Old Particular Single Bourbon Cask DL10448 Islay Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBowmore 16 Year Old 1998 Douglas Laing Old Particular Single Bourbon Cask DL10448 Islay Single Malt Scotch Whisky (2014) 70cl \u003c\/h2\u003e\n\u003cp\u003e1 of 323 bottles produced from a single bourbon cask\u003c\/p\u003e\n\u003cp\u003eBowmore single casks are truly something to marvel at. The older the better here for that distinct orangey peat taste! \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Opens with a fruit and spicy quality developing to salty liquorice and burnt caramel\u003c\/p\u003e\n\u003cp\u003ePalate: Mouthcoatingly spiced, sweetly smoked, tobacco and salted butterscotch\u003c\/p\u003e\n\u003cp\u003eFinish: Long, carrying a burnt cedarwood character with lingering cigar ash\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Bowmore\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBowmore is located in the centre of Islay and occupies a central role in the island’s whiskies. The distillery has retained its own floor maltings which account for 40% of its needs and when mixed with malt from the mainland results in a medium peated spirit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts smoke, reminiscent of beach bonfires, mingles with a distinctly saline note, flowers, cereal, citrus and underneath a touch of tropical fruit. It is this character which, when matured in refill casks for a long period of time, becomes the primary aroma, the peat seemingly disappearing completely.\u003c\/p\u003e\n\u003cp\u003eA significant percentage of the make is aged in ex-Sherry butts which take Bowmore off in another direction – one of dark fruits, chocolate, coffee, citrus and smoke. The extensive range picks and chooses between these extremes. A significant percentage of the distillery’s whisky is matured on the island, with the distillery’s No.1 Vaults being held to have the most extraordinary microclimate. This chill, damp environment – the vault is below the level of Loch Indaal and one wall makes up the town’s sea wall – is seen as ideal for long-term maturation.\u003c\/p\u003e\n\u003cp\u003eThere are claims that Bowmore’s distillery started operation in 1779, but there’s no evidence of whisky being made until a certain John Simpson took out a licence in 1816. It wouldn’t be until 1837 when the Glasgow blending firm, Wm \u0026amp; Jas. Mutter took over that it began to gain traction and reputation. In 1841, Windsor Castle requested a cask of Bowmore – this being a time when the English palate was considered too delicate (or Scotch too bold). As often happens, the distillery passed through a number of hands before in this case it was bought, in 1963, by broker Stanley P. Morrison. The Morrison era saw the start of what is recognised as a legendary period in Bowmore’s history – its mid-1960s bottlings are legendary.\u003c\/p\u003e\n\u003cp\u003eThe distillery was substantially modernised with an innovative heat recovery system not only cutting down on fuel bills but creating sufficient excess hot water to heat the town’s swimming pool. In 1989 the Japanese distiller Suntory bought a stake in the distillery and took full control in 1994, the year after the ground-breaking Black Bowmore was launched. This 100% Sherry-aged release was sold for what at the time was seen as the ludicrously inflated price of £100.\u003c\/p\u003e\n\u003cp\u003eIn 2014 Suntory bought Jim Beam which, from an Islay perspective, sees two of Islay’s most iconic single malts (Bowmore and Laphroaig) under the same ownership.\u003c\/p\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bowmore","offers":[{"title":"Default Title","offer_id":52791432479058,"sku":"DOUGLOPBOW16DL10448","price":139.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Bowmore16YearOld1998DouglasLaingOldParticularSingleBourbonCaskDL10448IslaySingleMaltScotchWhisky_2014_70cl_nbsp.jpg?v=1771959946"},{"product_id":"craigellachie-10-year-old-2008-douglas-laing-old-particular-single-bourbon-hogshead-dl12621-speyside-single-malt-scotch-whisky-2018-70cl","title":"Craigellachie 10 Year Old 2008 Douglas Laing Old Particular Single Bourbon Hogshead DL12621 Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003ch2\u003eCraigellachie 10 Year Old 2008 Douglas Laing Old Particular Single Bourbon Hogshead DL12621 Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 296 bottles produced from a single bourbon hogshead\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Buttery pastry with peaches developing to a creamy toffee quality\u003c\/p\u003e\n\u003cp\u003ePalate: Thick and mouth coating orange zest alongside vanilla custard \u003c\/p\u003e\n\u003cp\u003eFinish: Long with oat biscuits, malted barley and lemon meringue pie\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Craigellachie\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSulphur has become an emotive subject in recent years, but it is one which is also misunderstood. There are two ways in which you can get sulphurous notes in whisky. One is through the burning of sulphur candles in casks to stop bacterial infection. Although this was once standard in Jerez with the rise of bespoke casks for the whisky industry the practice has now been outlawed.\u003c\/p\u003e\n\u003cp\u003eThe second form of sulphur comes from barley and is naturally produced during the whisky-making process. If you cut down the amount of copper available to spirit vapour the higher the sulphur levels in the new make will be. What appears to not have been understood is that this sulphur disappears in time. It acts as a marker; an indication that once its cloak has been lifted a spirit will emerge either as meaty (Cragganmore, Mortlach, Benrinnes) or fragrant (Glenkinchie, Speyburn, Balblair, AnCnoc, and Craigellachie) In other words, sulphur can be desirable.\u003c\/p\u003e\n\u003cp\u003eCraigellachie revels in its sulphurous nature. The first thing you smell as you enter the distillery is the notes of cabbage and beef stock. This is rising from the worm tubs which sit at the back of the distillery. It is the small amount of copper contained within them that helps to promote this character. They also add weight to the palate of the mature spirit.\u003c\/p\u003e\n\u003cp\u003eLong fermentation has however fixed fruitiness within the spirit and this tropical\/floral note emerges in the mature spirit. It’s this character: full, yet aromatic which has made Craigellachie a prized malt for blending: it has been a major contributor to White Horse since the late 19th century – with the result that it had to wait until 2014 to receive its promotion to the rank of front-line malts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Craigellachie","offers":[{"title":"Default Title","offer_id":52791433822546,"sku":"DOUGLOPCRAIG10DL12621","price":58.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Craigellachie10YearOld2008DouglasLaingOldParticularSingleBourbonHogsheadDL12621SpeysideSingleMaltScotchWhisky_2018_70cl.jpg?v=1771960001"},{"product_id":"caol-ila-10-year-old-2011-douglas-laing-old-particular-single-bourbon-hogshead-dl15161-islay-single-malt-scotch-whisky-2021-70cl","title":"Caol Ila 10 Year Old 2011 Douglas Laing Old Particular Single Bourbon Hogshead DL15161 Islay Single Malt Scotch Whisky (2021) 70cl","description":"\u003ch2\u003eCaol Ila 10 Year Old 2011 Douglas Laing Old Particular Single Bourbon Hogshead DL15161 Islay Single Malt Scotch Whisky (2021) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 279 bottles produced from an ex bourbon hogshead. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Immediately there is a big smoky crisps hit with a coal dust and washed up seaweed\u003c\/p\u003e\n\u003cp\u003ePalate: Thick and oily and so Islay in style with chimney smoke, autumn bonfires and peated barley\u003c\/p\u003e\n\u003cp\u003eFinish: Long, more of that big peat character but balanced by an underlying treacle toffee sweetness\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Caol Ila\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA perceptive whisky critic once called Caol Ila 'Mr Consistent'. It is a fair assessment. A powerhouse it might be in terms of volume, but Caol Ila always seems to manage to hit the perfect balance between maturity and distillery character, no matter whether it is in official or independent bottlings.\u003c\/p\u003e\n\u003cp\u003eCaol Ila's distillery character manages to combine a fresh pear note, grassiness, a hint of juniper and distinct notes of the seashore – lobster shells, crab creels and gentle smoke. Although it receives the same spec of malt as sister distillery Lagavulin, Caol Ila’s distillation regime – longer fermentation, higher cut point, taller stills – helps to reduce the heavy phenols. Maturation for the single malt is in refill casks. The unpeated variant is equally delicate, with a fresh, estery and almost floral lift.\u003c\/p\u003e\n\u003cp\u003eIts importance for blends meant that, until 2002, when a 12-year-old was released, malt lovers had to seek out independent bottlings. Now there is a range including no-age-statement Moch, 18-year-old and 25-year-old, a finished Distiller’s Edition and annual special releases.\u003c\/p\u003e\n\u003cp\u003eIt was in 1846 that Hector Henderson decided to build a small distillery in a tight bay next to Port Askaig, on Islay’s east coast. He named his venture Caol Ila, Gaelic for the Sound of Islay, the stretch of water which it overlooked.\u003c\/p\u003e\n\u003cp\u003eIn 1857 Henderson was bought out by blender Bulloch Lade, which improved the site by building a substantial pier. It was absorbed into DCL (now\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2624\/diageo\/\"\u003eDiageo\u003c\/a\u003e) in 1927 and ran continuously until 1972, when the old distillery was demolished and a new, significantly larger one was built with six stills rather than two. This transformed Caol Ila into Islay’s largest producer.\u003c\/p\u003e\n\u003cp\u003eThese were still the days before the single malt market had really taken off, and its make was destined for a huge array of blends across the whole whisky industry – most notably within its parent company, it filled requirements for Johnnie Walker.\u003c\/p\u003e\n\u003cp\u003eWhen the downturn came in the 1980s, Caol Ila began running unpeated ‘Highland style’ for blends. Not only did it have capacity, but doing so allowed the distillery to stay open. Unpeated is still made every year, with volumes dependent on the forecasts of Diageo’s blending team.\u003c\/p\u003e\n\u003cp\u003eIn 2011, another major revamp took place with a new mash tun and more washbacks being installed, which resulted in capacity increasing to 6.5m litres per annum. During the silent period when contraction was taking place, Bunnahabhain made the peated requirements.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Diageo revealed plans to spend £150m on upgrading tourism facilities, including a new brand home for Johnnie Walker in Edinburgh, and improved visitor centres at Caol Ila, plus Clynelish, Cardhu and Glenkinchie, representing regional styles present in Walker.\u003c\/p\u003e\n\u003cp\u003eAt Caol Ila, a new visitor centre will be created in the distillery warehouse, including a footbridge entry, new car parking and a bar with views across the Sound of Islay to Jura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Caol Ila","offers":[{"title":"Default Title","offer_id":52791434182994,"sku":"DOUGLCAOL10DL15161","price":69.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/CaolIla10YearOld2011DouglasLaingOldParticularSingleBourbonHogsheadDL15161IslaySingleMaltScotchWhisky_2021_70cl.jpg?v=1771960015"},{"product_id":"bunnahabhain-12-year-old-2001-douglas-laing-provenance-single-sherry-butt-dmg10330-islay-single-malt-scotch-whisky-2014-70cl","title":"Bunnahabhain 12 Year Old 2001 Douglas Laing Provenance Single Sherry Butt DMG10330 Islay Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBunnahabhain 12 Year Old 2001 Douglas Laing Provenance Single Sherry Butt DMG10330 Islay Single Malt Scotch Whisky (2014) 70cl\u003c\/h2\u003e\n\u003cp\u003eAn older version of the Provenance range from Douglas Laing in a not so commonly found variant of Bunnahabhain in a sherry cask. Most provenances from DL are Bourbon and here you have a rare sherried Bunnahabhain for what is the norm with Douglas Laing. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Sherry maturation is evident to the eye and early nose being softly spiced\u003c\/p\u003e\n\u003cp\u003ePalate: Smoked marmalade plus salt with a sherried maritime flavour plus dark chocolate\u003c\/p\u003e\n\u003cp\u003eFinish: Intense cocoa, smoke and spiced dark fruits\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Bunnahabhain\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBunnahabhain is a substantial Victorian distillery which smacks of the confidence of that period. Everything about it is large, from the huge courtyard to the stills. It is these with their low fill levels and massive amount of available copper which help to craft what has always been a light style of malt. Ageing has traditionally been in ex-Sherry casks which adds a sumptuous sweet richness to the spirit though quite where the spicy ginger note, which is a marker for Bunna’, comes from is unclear. Occasionally refill casks show an almost salty edge.\u003c\/p\u003e\n\u003cp\u003eAlthough peat levels had dropped to virtually nothing from the 1960s onwards, Bunna’ did start life smokier than it is now, something which Burn Stewart is reviving. These days, around 20% of production is heavily peated, destined for a variety of bottlings, the main one being Toiteach.\u003c\/p\u003e\n\u003cp\u003eIslay’s remote north east coast might seem a strange place to find a substantial Victorian distillery, but it was chosen in 1881 by William Robertson (of Robertson \u0026amp; Baxter) in partnership with Greenlees Bros. as the perfect spot for his island vision. Constructing it meant not only building the distillery but houses as well, putting in a road, and adding on a pier so that casks and barley could come in, and whisky go out. It cost Robertson £30,000 (£2.6m in today’s money). In 1887, when Bunnahabhain merged with Glenrothes, Highland Distillers [now Edrington] was formed.\u003c\/p\u003e\n\u003cp\u003eWhile other Islay distilleries sold their make as single malts and for blending, Bunna’s destiny was always with the latter. While it was used across the industry, it performed a central role in three R\u0026amp;B blends: Famous Grouse, Cutty Sark and, in time, Black Bottle.\u003c\/p\u003e\n\u003cp\u003eRapid growth for Scotch in the early 1960s saw the stills being doubled in 1963, the same year as the floor maltings came out. Its good fortunes weren’t to last and like many distilleries it was mothballed in 1982. Although this only lasted two years, production levels were kept low for many years. By the end of the 1980s it was finally ready to emerge as a single malt with the tag-line ‘the unpronounceable malt’. The vast bulk of its make was however still making its way into blends.\u003c\/p\u003e\n\u003cp\u003eDespite an upturn in the whisky market, Edrington sold it (while retaining fillings contracts) in 2003 to Burn Stewart for £10m. Burn Stewart itself was owned by Trinidad-based conglomerate CL Financial which went spectacularly bust in 2009. In 2013 CL’s receivers sold Burn Stewart to its long-term South African distributor, Distell. Since then production levels have increased as have sales of the single malt – with significant success in Africa and Taiwan.\u003c\/p\u003e\n\u003cp\u003eIn 2017 Distell announced an £11 million investment in upgrading Bunnahabhain’s ‘scruffy’ appearance, and transform the site into a ‘world-class whisky destination’.\u003c\/p\u003e\n\u003cp\u003eThe three-year upgrade programme began in 2019 with the demolition of shoreline warehouses, which will make way for a new visitor centre.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bunnahabhain","offers":[{"title":"Default Title","offer_id":52791435002194,"sku":"DOUGLPBUN12DMG10330","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Bunnahabhain12YearOld2001DouglasLaingProvenanceSingleSherryButtDMG10330IslaySingleMaltScotchWhisky_2014_70cl.jpg?v=1771960054"},{"product_id":"benrinnes-10-year-old-2003-douglas-laing-provenance-single-sherry-butt-dmg10331-mcgibbons-speyside-single-malt-scotch-whisky-2014-70cl","title":"Benrinnes 10 Year Old 2003 Douglas Laing Provenance Single Sherry Butt DMG10331 McGibbon's Speyside Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBenrinnes 10 Year Old 2003 Douglas Laing Provenance Single Sherry Butt DMG10331 McGibbon's Speyside Single Malt Scotch Whisky (2014) 70cl\u003c\/h2\u003e\n\u003cp\u003eAn older style provenance barrel from Douglas Laing in the lesser seen sherried range of McGibbon's range. A Benrinnes in a sherry butt is just delightful! Sherried speyside brings out some of the lighter character and adds some spice to it. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Clean, fresh fruitiness, sprinkled with distinct spices sugar and ginger \u003c\/p\u003e\n\u003cp\u003ePalate: Demerara sugar, nutmeg, cinnamon tones\u003c\/p\u003e\n\u003cp\u003eFinish: Mid to long finish with lingering brown sugar \u0026amp; mild spiciness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Benrinnes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated on the lower slopes of Speyside’s sentinel mountain, ‘The Ben’ is another of those intriguing distilleries which produces a highly individual make but which – due to its demand by blenders – has never become a front-line single malt.\u003c\/p\u003e\n\u003cp\u003eIt has six stills which are run in two pairs of three. For years a form of partial triple distillation was utilised to help promote a meaty\/sulphury new make character. The low wines from the first distillation were split into strong and weak feints. The lower-strength portion was redistilled in the middle still and split into two again, with the stronger part [strong feints] being carried forward, the weaker being retained for the next charge. The strong feints were then mixed with the highest strength distillate from the wash still and redistilled in the spirit still.\u003c\/p\u003e\n\u003cp\u003eEverything is run through worm tubs which are kept very cold, adding weight and meatiness to the spirit. In recent years, this complex distillation has been simplified.\u003c\/p\u003e\n\u003cp\u003eOccasionally seen as an independent bottling, the clearest manifestation of its meaty quality (which puts it in a similar stylistic camp as Dailuaine, Mortlach and Cragganmore) is Diageo’s Flora and Fauna bottling which comes from 100% ex-Sherry matured whisky.\u003c\/p\u003e\n\u003cp\u003eThe current site of the Benrinnes distillery is in fact its second location. The original was built in 1826 by Peter MacKenzie but was destroyed in a flood in 1829. A new site was then found by John Innes.\u003c\/p\u003e\n\u003cp\u003eIts most famous owner was Alexander Edward who was a partner in Craigellachie distillery, owned Aultmore, Dallas Dhu and was for a time co-owner of Oban [see Craigellachie]. The Edward family sold the distillery (which had caught fire in 1896) to John Dewar in 1922. It is now part of the Diageo stable.\u003c\/p\u003e\n\u003cp\u003e*Note - a little damage to the top of the box but if you're drinking, it won't make a difference to you\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Benrinnes","offers":[{"title":"Default Title","offer_id":52791446798674,"sku":"DOUGLPBENRIN10DMG103","price":69.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Benrinnes10YearOld2003DouglasLaingProvenanceSingleSherryButtDMG10331McGibbon_sSpeysideSingleMaltScotchWhisky_2014_70cl.jpg?v=1771960457"},{"product_id":"glenlivet-11-year-old-2001-douglas-laing-provenance-mcgibbons-single-sherry-butt-dmg9638-speyside-single-malt-scotch-whisky-2013-70cl","title":"Glenlivet 11 Year Old 2001 Douglas Laing Provenance McGibbon's Single Sherry Butt DMG9638 Speyside Single Malt Scotch Whisky (2013) 70cl","description":"\u003ch2\u003eGlenlivet 11 Year Old 2001 Douglas Laing Provenance McGibbon's Single Sherry Butt DMG9638 Speyside Single Malt Scotch Whisky (2013) 70cl\u003c\/h2\u003e\n\u003cp\u003eSherried Glenlivet single cask! One does not see much of this around. Sherried speyside is some of the most expensive and sought after whisky out there the older it gets. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Burnt wood, sweet syrup, prunes and barley\u003c\/p\u003e\n\u003cp\u003ePalate: Plums, raisins, clove and generally succulent spices\u003c\/p\u003e\n\u003cp\u003eFinish: Cooking spices with treacle and camphor\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Glenlivet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eSituated high above the river Livet with a view out towards Cardhu and the slopes of Ben Rinnes, The Glenlivet has been operational on this site since 1859.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eAfter a recent expansion and refurb it is one of the most modern distilleries in Speyside with a vast Brigg’s mash tun which sends clear wort to wooden washbacks. Distillation, which is slow, takes place in two stillhouses, in seven sets of stills.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith’s greatest achievement wasn’t simply the taking out of a licence, but his decision to make a new style of whisky. By the 1860s, The Glenlivet was noted for producing a spirit with a ‘pineapple’ note, evidence that the floral, estery character seen today has a long history – and one which broke with the heavy, dense, rich styles prevalent at that time.\u003c\/p\u003e\n\u003cp\u003eAlthough The Glenlivet is widely believed to be the oldest operational distillery in Scotland, it isn’t. That honour goes to Strathisla, while Glen Garioch could be even older. The Glenlivet was however one of the first to take out one of the new licences issued after the passing of the 1823 Excise Act which is accepted as being the starting point of the modern Scotch whisky industry.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith was the man who did it. A farmer (which in those days in this region pretty much meant an illicit distiller), he had the ‘tack’ [rent] of the Upper Drumin farm in the southern part of Glen Livet. As it was his landlord, the Duke of Gordon, who had helped to push the Act through, there was little chance that Smith wouldn’t get a knock on the door from the Duke’s factors ‘persuading’ him to mend his ways.\u003c\/p\u003e\n\u003cp\u003eNot that this was without danger. Whisky smuggling had been underway for almost 40 years by that time and the gangs were both well-established and relatively wealthy. Plenty of the new distilleries were razed to the ground. George Smith famously travelled with a pair of pistols in case he was attacked by his former colleagues.\u003c\/p\u003e\n\u003cp\u003eHis venture was a success and his Glenlivet whisky – conceivably made in a lighter style even at this stage – became popular. As the money came in, he took the tacks of Minmore and Nevie and with demand rising, built a second distillery at nearby Delnabo in 1850. His Edinburgh agent, Andrew Usher, then released ‘OVG’ [Old Vatted Glenlivet] initially as a vatted malt and then the first recognised blend. Smith’s Glenlivet was at the core of both.\u003c\/p\u003e\n\u003cp\u003eAlthough the Drumin distillery burned down in 1858, and Delnabo (always suffering from water issues) closed the year after, Smith had started work on a new, larger plant at Minmore which opened in 1859 and still operates today.\u003c\/p\u003e\n\u003cp\u003e‘Glenlivet’ had been used as a shorthand for what we now know as Speyside whiskies since the smuggling era. By the 1860s, the title was being appended to distilleries’ names as far north as Elgin, much to the irritation of the Smith family who had by then trademarked Glenlivet.\u003c\/p\u003e\n\u003cp\u003eIn 1881, George’s grandson, George Smith Grant, by then running the family firm, sued the companies who had added Glenlivet to their name. It took a further three years for a compromise resolution to be signed. This allowed the Smith’s distillery to call itself The Glenlivet, while the others could hyphenate their name with ‘-Glenlivet’. Over the years, 26 distilleries have styled themselves in this way although the practice now appears to have died out.\u003c\/p\u003e\n\u003cp\u003eThe Glenlivet was always available as single malt, but it wasn’t until after the Second World War that it began its rise. By then the firm was being run by Bill Smith Grant who saw the American market as offering new opportunities for the whisky, making it arguably the first single malt brand of the modern era. That said, even in the 1970s, 95% of its production was for fillings.\u003c\/p\u003e\n\u003cp\u003eIn 1952 it merged with Glen Grant, then that firm joined forces with blender Hill, Thompson \u0026amp; Co (owner of Queen Anne and Something Special) and the Longmorn\/Benriach distilleries. In 1978, three years after Bill Smith Grant’s death, Seagram (owner of Chivas) paid £46 million for a controlling stake. Soon after, The Glenlivet became the largest selling single malt in America, a position it still holds today.\u003c\/p\u003e\n\u003cp\u003eThe mighty Seagram empire was divided up in 2001, with Pernod Ricard and Diageo dividing the spoils between them, with the former taking the Scotch division, renaming it Chivas Brothers. It was its new owner who, a decade later, unveiled a £10m investment which increased the distillery’s capacity by 75%. The aim is now to make The Glenlivet the world’s top selling single malt. Sales now top a million cases a year. When Bill Smith Grant started in the 1950s, it was less than 700 cases.\u003c\/p\u003e\n\u003cp\u003eThe distillery runs its own community, The Glenlivet Guardians. Membership includes access to a club room in the distillery and chances to assist in special bottlings. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenlivet","offers":[{"title":"Default Title","offer_id":52791455908178,"sku":"DOUGLPGLLIV11DMG9638","price":89.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Glenlivet11YearOld2001DouglasLaingProvenanceMcGibbon_sSingleSherryButtDMG9638SpeysideSingleMaltScotchWhisky_2013_70cl.jpg?v=1771960751"},{"product_id":"little-brown-dog-9-year-old-campbeltown-megablend-sequel-to-wee-broon-electric-coo-campbeltown-blended-malt-scotch-whisky-2025-70cl","title":"Little Brown Dog 9 Year Old Campbeltown Megablend Sequel to Wee Broon Electric Coo Campbeltown Blended Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eLittle Brown Dog 9 Year Old Campbeltown Megablend Sequel to Wee Broon Electric Coo Campbeltown Blended Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eComponents: 9 year old Glen Scotia, 12 and 16yo Kilkerran and 10 and 21yo Springbank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJust over a year ago, we made this mad wee whisky with our pals David Stirk, and Mark \u0026amp; Kate Watt, The Wee Broon Electric Coo. It went a little crazy. We still had some of the stock from David to make some more, so that’s what we did.\u003c\/p\u003e\n\u003cp\u003eWhat is a mega blend? Well, we felt Blended Malt Scotch Whisky didn’t quite do justice to the mega malts in this blend so, you know, MEGA BLEND!\u003c\/p\u003e\n\u003cp\u003eSo what is it then? Like the WBEC blend we’ve used whiskies from all of the Campbeltown Distilleries currently in production.\u003cbr\u003e9 year old Glen Scotia, 12 and 16yo Kilkerran and 10 and 21yo Springbank.\u003cbr\u003e1st fill bourbon and refill sherry casks.\u003c\/p\u003e\n\u003cp\u003eWhy, why would we do this!?\u003cbr\u003eWell 2 reasons.\u003cbr\u003e1) That was the deal to get the stock, it could only be for blending.\u003cbr\u003e2) We wanted people to drink it.\u003cbr\u003eAt LBD we are whisky lovers. We got so into this incredible spirit because we love exploring it, learning more and developing our knowledge and palates. It’s very hard to do that by ballot, queuing overnight outside a shop\/distillery or chasing bottles at auction. We wanted to remind people why these Campbeltown distilleries are so highly coveted, by creating a blend that allows people to actually drink it, a cask strength celebration of Kintyre’s finest at a fair price.\u003c\/p\u003e\n\u003cp\u003eIt has been a lot of fun to make this, we really hope you have as much fun enjoying it.\u003c\/p\u003e\n\u003cp\u003eCask strength, non chill filtered, natural colour.\u003c\/p\u003e\n\u003cp\u003eJust what we wanted from an all Campbeltown expression, oily, viscous, mouth coating whisky. Dunnage funk, a little salinity and a finish that lasts as long as the bus ride back to Glasgow.\u003c\/p\u003e\n\u003cp\u003eThe label, it takes some explanation. Dairy cows, this is what you get on a whisky label from a farmer and a former vet. Dairy because there’s still lots of dairy cows on Kintyre. 3 different cows, for the 3 different distilleries. Green background for the green grass, but also a chilling reminder of the green screen video we did with David (look it up on youtube, or you know, don’t). Oh yeah and we didn’t want to call it Wee Broon Electric Coo 2 but instead wanted a less than subtle nod to it. See a completely normal thing to put on a whisky label.\u003c\/p\u003e\n\u003cp\u003e56.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Little Brown Dog","offers":[{"title":"Default Title","offer_id":52791508861266,"sku":"LBDCMB9","price":58.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/LittleBrownDog9YearOldCampbeltownMegablend_WeeBroonElectricCooSequel_CampbeltownBlendedMaltScotchWhisky_2025_70cl.jpg?v=1771962044"},{"product_id":"tamnavulin-13-year-old-2011-cut-your-wolf-loose-single-moscatel-cask-finish-release-13-speyside-single-malt-scotch-whisky-2025-70cl","title":"Tamnavulin 13 Year Old 2011 Cut Your Wolf Loose Single Moscatel Cask Finish Release #13 Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eTamnavulin 13 Year Old 2011 Cut Your Wolf Loose Single Moscatel Cask Finish Release #13 Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe didn’t go looking for a Tamnavulin, but this cask made a strong case for itself. Distilled in 2011 and left to laze about in a Moscatel Port pipe for the last two years of its life, it came out the other end tasting like someone had actually planned it. A softer touch than our usual picks, but still full of character at 51.2%. Only 470 bottles in existence, and not a duff one among them. Sometimes the cask just gets it right without needing to shout about it.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eZombieSqueegee\u003c\/strong\u003e (AKA Ben Rider, AKA the Fluoro mindbender) tastefully has done this 'accidentally took acid', eyeball gracing, piece of art, fitting for such an exciting dram. \u003cbr\u003eCheck out his work at \u003ca href=\"https:\/\/www.instagram.com\/zombiesqueegee\/\" data-cke-saved-href=\"https:\/\/www.instagram.com\/zombiesqueegee\/\" target=\"_blank\"\u003ehttps:\/\/www.instagram.com\/zombiesqueegee\/\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTASTING NOTES\u003cspan\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eSoft and slightly sulky at first, like it’s still waking up. Give it a minute and it’s all apricot Danish, ginger snaps and the kind of orange marmalade that only appears in posh breakfast hampers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-canva-clipboard=\"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\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eSilky, warming and just a bit indulgent. Honeyed cheerios, candied citrus and a flick of baking spice. There’s a quiet hum of Moscatel doing its sweet thing in the background, like a nonchalant late comer to a party - effortlessly cool and somehow expecting a thank you for turning up.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Hangs around like it forgot why it came into the room. Sweet oak settles in, followed by a lazy lick of wine gums that feels more accidental than intentional. Not trying to impress, just happy to be here.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e51.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Tamnavulin","offers":[{"title":"Default Title","offer_id":52791529111890,"sku":"CYWLTAMN13001","price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Tamnavulin13YearOld2011CutYourWolfLooseSingleMoscatelCaskFinishRelease_13SpeysideSingleMaltScotchWhisky_2025_70cl.jpg?v=1771962301"},{"product_id":"caperdonich-24-year-old-1980-ad-rattray-single-bourbon-cask-7338-speyside-single-malt-scotch-whisky-2005-70cl","title":"Caperdonich 24 Year Old 1980 Ad Rattray Single Bourbon Cask #7338 Speyside Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eCaperdonich 24 Year Old 1980 Ad Rattray Single Bourbon Cask #7338 Speyside Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 166 bottles produced from a single ex bourbon cask at the now closed Caperdonich distillery.\u003c\/p\u003e\n\u003cp\u003eCaperdonich was originally called Glen Grant 2 when it was built in 1898.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNose: Yellow and white fruits, apples, white currants, plums… It feels very close to its neighbour Glen Grant, or so it seems. Melon and papaya emerge next, along with a touch of rose-flavoured Turkish delight, making it aromatic, fresh and cheerful. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Fairly lively, focusing on orchard fruits reminiscent of some excellent Longmorns we tasted a few days ago. Mirabelle plums, apples, quinces, gooseberries, then a drizzle of honey and a splash of Earl Grey. Straightforward and impeccable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Medium length, featuring lovely fruity green tea and that honeyed aspect\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Caperdonich\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp itemprop=\"description\" class=\"introduction\"\u003eBuilt across the road from Glen Grant, and known as Glen Grant No.2 for a time, Caperdonich is regarded as a largely undiscovered delight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eThough set up to produce the same character of spirit as its sister plant, Glen Grant, Caperdonich always made a variation on that theme. Light, floral, but with less of the crisp green apple seen across the road, here there are more soft pears, creaminess and fresh mint. Though this could perhaps be down to the differently shaped stills being installed during the 1967 expansion, it doesn’t fully explain why, when Glen Grant-style stills were re-installed in 1985, the two distillery characters didn’t match. It’s a subtle difference for sure, but a real one.\u003c\/p\u003e\n\u003cp\u003eProduction levels were relatively high in its later years given the number of independent bottlings which have appeared.\u003c\/p\u003e\n\u003cp\u003ePretty much dismissed as a second division malt when it was in production, today ‘Caper’ has a small but loyal group of fans who, rightly, see it as one of Speyside’s hidden gems.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Caperdonich","offers":[{"title":"Default Title","offer_id":52791769825618,"sku":null,"price":385.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Caperdonich24YearOld1980AdRattraySingleBourbonCask_7338SpeysideSingleMaltScotchWhisky_2005_70cl.jpg?v=1771965147"},{"product_id":"tamnavulin-29-year-old-the-stillmans-dram-limited-release-speyside-single-malt-scotch-whisky-70cl","title":"Tamnavulin 29 Year Old The Stillman's Dram Limited Release Speyside Single Malt Scotch Whisky 70cl","description":"\u003ch2\u003eTamnavulin 29 Year Old The Stillman's Dram Limited Release Speyside Single Malt Scotch Whisky 70cl\u003c\/h2\u003e\n\u003cp\u003eBottle number 512\u003c\/p\u003e\n\u003cp\u003eThis bottle of Tamnavulin 29 Year Old Stillman's Dram is an independent bottling\u003c\/p\u003e\n\u003cp\u003eThe Stillman's Dram series by Whyte \u0026amp; Mackay is a collection of old single malts that were released during the 1990s. These whiskies are known for their unique age statements and are often sought after by collectors. The series includes various distilleries, such as Dalmore, Fettercairn, and Tamnavulin, each offering a distinct flavour profile and a chance to experience the art of whisky aging. The series is part of Whyte \u0026amp; Mackay's commitment to showcasing older age statements and vintages from their portfolio, making it a valuable addition for whisky enthusiasts and collectors alike\u003c\/p\u003e\n\u003cp\u003eTamnavulin Distillery was silent between 1995 and 2007; this 12 year gap in production meant that in recent times they have produced very little in the way of official bottlings. Although the vast majority of their production goes into blends, Tamnavulin was relaunched as a single malt in 2016 - to celebrate 50 years since the distillery was founded - with the Double Cask expression.\u003c\/p\u003e\n\u003cp\u003eAbout Tamnavulin\u003c\/p\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eIn the 19th century, the term ‘Glenlivet’ was used to describe the whiskies of what we now know as Speyside. Its ubiquity also resulted in distilleries appending the name to their own. The irony of this is that until 1965 there was only one distillery in the glen of the River Livet - The Glenlivet. Tamnavulin was the second.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eThis is a large plant whose sign rather baldly states ‘NO VISITORS’ rather than ‘WELCOME’. This is not unfriendliness, simply a manifestation of the reality of the whisky business. In fact, there used to be a visitor facility nearby. The majority of distilleries are there to make spirit for blends, not to entertain tourists.\u003c\/p\u003e\n\u003cp\u003eIts half dozen stills are large, the fermentation short and the make is light and cereal accented.\u003c\/p\u003e\n\u003cp\u003eTamnavulin was one of the distilleries built in the whisky boom of the early 1960s when demand was so far outstripping supply that new facilities had to be constructed. It was built by Invergordon Distillers (whose portfolio also included a grain distillery, Bruichladdich, Tullibardine and Jura). It had six stills and, for a period, Saladin maltings.\u003c\/p\u003e\n\u003cp\u003eInvergordon was in turn bought by\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2553\/whyte-mackay\/#\/\"\u003eWhyte \u0026amp; Mackay\u003c\/a\u003e. In 1995, with the whisky market in steady decline, it was mothballed, only reopening in 2007 when Whyte \u0026amp; Mackay was purchased by Indian giant United Spirits. Its function as a supplier of fillings however hasn’t altered. It changed hands once again in 2014 when Whyte \u0026amp; Mackay was sold to Philippine-based Emperador.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e45% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tamnavulin","offers":[{"title":"Default Title","offer_id":52791774478674,"sku":"TAMN29STILLMAN","price":339.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Tamnavulin29YearOldTheStillman_sDramLimitedReleaseSpeysideSingleMaltScotchWhisky70cl.jpg?v=1771965196"},{"product_id":"aberlour-16-year-old-1989-scotts-selection-single-bourbon-cask-speyside-single-malt-scotch-whisky-2005-70cl","title":"Aberlour 16 Year Old 1989 Scott's Selection Single Bourbon Cask Speyside Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eAberlour 16 Year Old 1989 Scott's Selection Single Bourbon Cask Speyside Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003eA rare independently bottled Aberlour from 1989 drawn from a single bourbon cask. One doesn't see too many independently bottled Aberlours around. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Aberlour\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA medium-weight single malt, Aberlour’s character balances malt, fruit and a distinctive blackcurrant note. It is a whisky which gains in weight and toffee-like sweetness as it matures and has sufficient depth to be able to cope with Sherry cask maturation.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe range is large, with many different variations on ex-Sherry and ex-Bourbon cask matured whiskies – some mixed, some 100%, others finished. Its greatest cult following is for the small batch, 100% Sherry-matured, cask-strength variant A’Bunadh which has run since 2000. Aberlour was also one of the first distilleries to offer a ‘bottle your own’ whisky to visitors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/5548d5c6620b1d7007adb86bf06e6754.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe first distillery in the village of Aberlour was established in 1825 and ran until 1833, when the co-lessees James and John Grant left to build their own distillery, Glen Grant, in Rothes. The current distillery was the brainchild of James Fleming who built it in 1879 using water from St. Drostan’s Well, named after an early Columban monk, which is situated on the site.\u003c\/p\u003e\n\u003cdiv\u003eLike many Victorian distilleries, it burnt down and, in 1898, had to be rebuilt. During World War II when the distillery was on short-term working, locals used to smuggle wash up the Aberlour burn and distil illicitly under the Linn Falls.\u003c\/div\u003e\n\u003cdiv\u003eThe distillery became part of Campbell Distillers in 1945, passing into the Pernod Ricard stable in 1974, the year after it had been expanded from two to four stills and wholly modernised internally. Its ownership has long given it a strong following in France. It is now part of Pernod’s whisky division, Chivas Brothers.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e53.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Aberlour","offers":[{"title":"Default Title","offer_id":52791776084306,"sku":"ABL16SS1989","price":195.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Aberlour16YearOld1989Scott_sSelectionSingleBourbonCaskSpeysideSingleMaltScotchWhisky_2005_70cl.jpg?v=1771965233"},{"product_id":"laphroaig-18-year-old-1997-signatory-vintage-single-bourbon-cask-3371-islay-single-malt-scotch-whisky-2016-70cl","title":"Laphroaig 18 Year Old 1997 Signatory Vintage Single Bourbon Cask #3371 Islay Single Malt Scotch Whisky (2016) 70cl","description":"\u003ch2\u003eLaphroaig 18 Year Old 1997 Signatory Vintage Single Bourbon Cask #3371 Islay Single Malt Scotch Whisky (2016) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 243 bottles produced from a single bourbon cask. \u003c\/p\u003e\n\u003cp\u003eLaphroaig is already the king's favourite whisky, and independently bottled single cask Laphroaig is the only thing that is better than a standard release. Laphroaig in its unadultered form is divine stuff.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eNose:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSweet, fruity and lightly medicinal, with lots of dried grapefruit, and a hint of dusty banana lollies. Some cold wood embers and a little spent gunpowder. Some aniseed as well, and damp rocks on a beach. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eTexture:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eLovely. Medium weight, no heat at all, and plenty of flavour. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eTaste:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eCrumbly, dry and spicy peat, more wood embers, but they're hot now, and there's some ash as well. Hint of that dried grapefruit from the nose, but it's much more subtle now. A hint of iodine and plasticky rubber as well. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eFinish:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eMedium length, with more fruit \u0026amp; ash, and less peat although it's still there. A little bitterness as well, then some more aniseed and damp rock. Gets subtle and soft quite quickly, but then resurges with more iodine and a gentle coastal peat. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAnother of the Kildalton triumvirate, Laphroaig is a substantial distillery with seven stills and a capacity of over 3m litres per annum (that’s 1m more than Lagavulin and 2m more than Ardbeg).\u003c\/p\u003e\n\u003cp\u003eUnusually for a distillery of this size Laphroaig has retained its own floor maltings which still account for 20% of its requirements. They have been retained specifically because it is believed that the Laphroaig kiln produces a more creosote-like phenolic character than the malt the distillery receives from the Port Ellen maltings. Certainly, a tarry iodine note is one of the signatures of the spirit.\u003c\/p\u003e\n\u003cp\u003eThe odd number of stills includes a spirit still which is double the size of its neighbours. As this produces a different character new make it is always blended in with those from the smaller ones.\u003c\/p\u003e\n\u003cp\u003eA very long fore shot run means there are less estery notes in the new make, while a deeper cut means that heavier phenolics are captured compared to Ardbeg and Lagavulin. Its distinct sweet note therefore comes from the preferred cask type used – ex-Bourbon barrels. These, the distillery says, became the norm at Laphroaig post-Prohibition when Ian Hunter began travelling to the US. The effect of this type of oak is showcased in the Quarter Cask release where a vatting of younger Laphroaigs is finished in small casks. Some Sherry casks are in the inventory and are mostly used for longer-term maturation.\u003c\/p\u003e\n\u003cp\u003eThe reason so many existing Islay distilleries came into being before the ‘official’ 1824 start date is down to the influence of Islay’s laird, Walker Frederick Campbell. Islay was less brutally cleared than other islands and as an ‘improving’ landlord Campbell was keen to start new businesses on the island. Islay already had a reputation for moonshine, so legal distilling made sense. The fact that Campbell was also actively involved meant that it was harder to continue with illicit activities.\u003c\/p\u003e\n\u003cp\u003eSo, in 1815, brothers Alexander and Donald Johnston built a distillery at Laphroaig. Donald, who ran the distillery, tragically died in 1847 after falling into a vat of boiling pot ale. Laphroaig however remained in the control of D. Johnston \u0026amp; Co. until the 1960s.\u003c\/p\u003e\n\u003cp\u003eIts rise to fame began at the start of the 20th century with the arrival of Donald's great-grandson, Ian Hunter. It was he who, in 1908, changed agent from Peter Mackie and prompted the building of Malt Mill. By the 1920s Laphroaig was being sold as a single malt and in 1924, the number of stills were increased to four. On his death in 1954 he left the distillery to his secretary\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/magazine\/whisky-heroes\/9386\/bessie-williamson-laphroaig\/\"\u003eBessie Williamson\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewho had been the de-facto manager during his extensive international sales trips.\u003c\/p\u003e\n\u003cp\u003eAmerican distiller, Schenley, bought into the distillery in the 1960s, buying it outright in 1967. By the time Bessie retired in 1972, the number of stills had been increased to seven. A period of passing through various hands and amalgamations ended when Jim Beam purchased it from Allied Distillers in 2005. In the intervening period Prince Charles had awarded his favourite single malt his own Royal Warrant. In the same year, 1994, the Friends of Laphroaig was launched, the first of the modern ‘member’s associations’ phenomenon – there are currently 638,000 members. In a creative piece of marketing – initiated by legendary manager Iain Henderson – Friends were given a square foot of Islay which they leased back to the distillery in exchange for a year’s ‘rent’ of a miniature of Laphroaig which could only be claimed by visiting the distillery.\u003c\/p\u003e\n\u003cp\u003eBeam’s takeover by Suntory in 2014 has resulted in the Japanese-American giant now owning two of Islay’s eight distilleries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Signatory Vintage \u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003cp\u003e55.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52791776477522,"sku":"LAP18SVSC3371","price":325.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Laphroaig18YearOld1997SignatoryVintageSingleBourbonCask_3371IslaySingleMaltScotchWhisky_2016_70cl.jpg?v=1771965247"},{"product_id":"dufftown-26-year-old-1982-carn-mor-celebration-of-the-cask-single-bourbon-hogshead-18589-speyside-single-malt-scotch-whisky-2009-70cl","title":"Dufftown 26 Year Old 1982 Carn Mor Celebration Of the Cask Single Bourbon Hogshead #18589 Speyside Single Malt Scotch Whisky (2009) 70cl","description":"\u003ch2\u003eDufftown 26 Year Old 1982 Carn Mor Celebration Of the Cask Single Bourbon Hogshead #18589 Speyside Single Malt Scotch Whisky (2009) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 188 bottles produced from a single bourbon hogshead\u003c\/p\u003e\n\u003cp\u003eOne of the best-known single malt whisky brands in the world, Singleton, is not actually a distillery, but rather three distilleries: Glen Ord, Glendullan and Dufftown. Originally, each one catered to a specific global market based on its flavour profile, but these days they can each be found further afield.\u003c\/p\u003e\n\u003cp\u003eWith spirit stills that are larger than its wash stills, Dufftown used to produce a heavier spirit described as “nutty and spicy”. However, more recently it has lengthened its fermentation time for a lighter, grassier flavour that better suits (parent company) Diageo’s blending requirements.\u003c\/p\u003e\n\u003ch3\u003eAbout Dufftown\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eOne of the few distilleries whose spirit stills are larger than its wash stills, for years Dufftown was produced in the ‘Bell’s’ style – a malt-heavy, ‘nutty-spicy’ character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cdiv class=\"company-profile__item company-profile__profile\"\u003e\n\u003cp\u003eIn recent years fermentation has been lengthened, the wort runs clear and a grassy new make is made. This is down to the needs of Diageo’s blenders.\u003c\/p\u003e\n\u003cp\u003eOne of a number of distilleries which started as a mill, Dufftown started producing whisky in 1896 for its owner, the blending firm Mackenzie \u0026amp; Co (which already owned Blair Athol). It became part of Arthur Bell \u0026amp; Son's in 1933 and was a key player within that blender’s estate, increasing its stills to eight by 1979 – currently there are six.\u003c\/p\u003e\n\u003cp\u003eBell’s also built the neighbouring Pittyvaich distillery in 1975 (it was run more or less as Dufftown 2) to cater for the rise in demand for its blend. Pittyvaich closed in 1993 and was demolished in 2002. Bell’s was bought by Guinness in 1985 and two years later Diageo was formed.\u003c\/p\u003e\n\u003cp\u003eUntil the opening of Roseisle, Dufftown was Diageo’s largest distillery. In 2006, it joined the Singleton family (alongside Glendullan and Glen Ord) with its market being, predominantly, UK and Europe.\u003c\/p\u003e\n\u003cp\u003e51.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dufftown","offers":[{"title":"Default Title","offer_id":52791780835666,"sku":"DUFF26CM1982","price":289.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Dufftown26YearOld1982CarnMorCelebrationOftheCaskSingleBourbonHogshead_18589SpeysideSingleMaltScotchWhisky_2009_70cl.jpg?v=1771965327"},{"product_id":"highland-park-22-year-old-2003-uncharted-whisky-co-park-life-single-sherry-cask-uc052-highland-single-malt-scotch-whisky-2025-70cl","title":"Highland Park 22 Year Old 2003 Uncharted Whisky Co Park Life Single Sherry Cask #UC052 Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eHighland Park 22 Year Old 2003 Uncharted Whisky Co Park Life Single Sherry Cask #UC052 Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003eA great value for money single park 22 Year Old Highland Park.\u003c\/p\u003e\n\u003cp\u003eHere is an insight into the life of an indy bottler… Sometimes fantastic liquids land on the table of small independents like us. It’s a challenge to navigate- the liquids often come with a caveat such as “this was distilled at this particular fantastic distillery but you can’t use the name on the bottles”. It’s difficult because the liquid is great, the price is great, but the customer wants transparency on what they are drinking- which is fair enough.\u003c\/p\u003e\n\u003cp\u003eSo then we have to put on our thinking caps and work out the best way to keep everyone happy. So here is Park Life, a short series of bottlings from a particularly delicious distiller’s repertoire in the Highland region of Scotland (if you didn’t know, all the islands of Scotland are ‘Highland’ region except Islay). This isn’t from Islay. Or Mull. Or Skye. Or Jura. Or Arran.\u003c\/p\u003e\n\u003cp\u003eThis liquid has been aged in a refill sherry wood. It’s not a strong sherry influence at all but the liquid is stunningly complex.\u003c\/p\u003e\n\u003cp\u003eAs you may notice, we have created a sister bottling to this at 20 years old from ex-bourbon wood.\u003c\/p\u003e\n\u003cp\u003eThis is a fantastic dram which is distillery character forward- not wood forward. We know it won’t last forever so we will simply enjoy this day in the sun.\u003c\/p\u003e\n\u003cp\u003eAs always, un-chill filtered, un-coloured, un-faffed about with.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eNose\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eCaramel sweetness with a rare touch of mint and eucalyptus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eA bold yet balanced profile of herbals, layered with creamy vanilla and super subtle smoke suggestion. We could drink this all day long\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eA smoky-sweet finale that lingers with soft herby goodness and caramel.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Highland Park\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA peat fire burns at the heart of Highland Park. An Orcadian peat fire to be precise. This is significant not just in retention of heritage, but in flavour terms.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePeat is made up from semi-decomposed vegetation laid down over thousands of years. That vegetation differs across Scotland depending on climatic condition all these millennia ago. When the peat is dried and then burned, the phenols (smoky aromas) released will have different aromas generated by this vegetation. Mainland peat is smokier because of there being more lignin from trees; Islay’s peat appears to have more marine vegetation and contains more creosol (picked up as tar); while Orcadian peat is composed entirely of sphagnum moss and heather. The result, once again, is a different aromatic spectrum, lightly smoky, but significantly more fragrant… heathery even.\u003c\/p\u003e\n\u003cp\u003eThe peat is burned in the distillery’s own kiln and the resulting heavily smoky malt makes up 20% of the barley used for each mash. The remainder, unpeated, comes from the mainland.\u003c\/p\u003e\n\u003cp\u003eThe other signature of Highland Park comes later in the process with maturation. The regime has been 100% Sherry casks since 2004, with a mix of European and American oak (as well as refill) being used. These add a layer of richness to the lightly smoky, fragrant and fruity character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/befca4c85812ddc0580c482a7bbbcc54.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/bc9f62e09ad7289edca9764a55f62d05.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/489bf7ce80e26b91bb50674fdfb96c07.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/f6e5aa32ec230a136c4349148ad793fc.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe origins of distilleries are often, as they should be, obscured by the clouds of half-truth and myth. Such is the case with Highland Park. Was it founded by famed priest turned smuggler Magnus Eunson, or by farmer David Robertson in 1798? The distillery’s ornate wrought ironwork gate certainly attests to the 1798 story.\u003c\/div\u003e\n\u003cp\u003eWas it always called Highland Park or originally was it known as Rosebank, then Kirkwall and only becoming Highland Park later?\u003c\/p\u003e\n\u003cp\u003eWhatever the slight mystery over its origins, it is accepted that it wasn’t until the late 19th century that Kirkwall’s then only distillery found its feet properly in the 1870s under the ownership of first William Stuart [who owned Miltonduff] and from 1885 with his business partner James Grant (previously the manager of The Glenlivet) who took full control in 1895. It was Grant who expanded the distillery twice and built up a strong relationship with Robertson \u0026amp; Baxter (R\u0026amp;B).\u003c\/p\u003e\n\u003cp\u003eHighland Distillers (who had shares in R\u0026amp;B) took full control in 1937 and Highland Park is now part of the Edrington Group.\u003c\/p\u003e\n\u003cp\u003eIt first appeared as single malt in the late 1970s, as an eight-year-old, but the packaging was revamped in the 1980s (and repeatedly ever since) when the 12- and 18-year-old expressions were introduced. It soon built up a strong, even cult, following with the range expanding continually. As well as a core range with age statements, various series have been released themed around Orcadian history and Norse gods.\u003cspan data-olk-copy-source=\"MessageBody\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003e55% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003e70cl\u003c\/span\u003e\u003c\/p\u003e","brand":"Highland Park","offers":[{"title":"Default Title","offer_id":52791781818706,"sku":"UWCHP22PARKLIFE2007","price":99.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/UnchartedWhiskyCoHighlandPark22YearOld2003ParkLifeSingleSherryCask_UC052HighlandSingleMaltScotchWhisky_2025_70cl1.jpg?v=1771965353"},{"product_id":"blair-athol-12-year-old-whisky-of-voodoo-the-dancing-cultist-first-fill-ex-red-wine-casks-highland-single-malt-scotch-whisky-2022-70cl","title":"Blair Athol 12 Year Old Whisky Of Voodoo The Dancing Cultist First-Fill Ex-Red Wine Casks Highland Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003eBlair Athol 12 Year Old Whisky Of Voodoo The Dancing Cultist First-Fill Ex-Red Wine Casks Highland Single Malt Scotch Whisky (2022) 70cl\u003c\/h2\u003e\n\u003cp\u003eThe Dancing Cultist Batch 001 is a small batch 12-year-old Blair Athol single malt whisky bottled by Brave New Spirits in their Whisky of Voodoo range, whose OTT bright cartoon labels definitely stand out on the shelf.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Voodoo Blair Athol 12-year-old Dancing Cultist was matured in first fill red wine casks and bottled without colouring or chill filtration. Dancing Cultist Batch 001 was bottled at 50.5% in a limited edition of 1207 bottles.\u003c\/p\u003e\n\u003ch3 class=\"font-semibold\"\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"border-t border-gray-300 pb-2 pt-2 last-of-type:pb-0\"\u003e\n\u003ch4 class=\"font-semibold\"\u003eNose\u003c\/h4\u003e\n\u003cp\u003eFloral honey and orchard blossom balance prickles of green pepper.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"border-t border-gray-300 pb-2 pt-2 last-of-type:pb-0\"\u003e\n\u003ch4 class=\"font-semibold\"\u003ePalate\u003c\/h4\u003e\n\u003cp\u003eCreamy oak, with wafts of vanilla and buttered teacakes. A touch of caramel balances herbal malt, with a slow build of resinous, vinous oak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"border-t border-gray-300 pb-2 pt-2 last-of-type:pb-0\"\u003e\n\u003ch4 class=\"font-semibold\"\u003eFinish\u003c\/h4\u003e\n\u003cp\u003eRich, dark grapes and heavy oak finish things off, with ripe apples and a touch of clove.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Blair Athol...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA member of the ‘nutty-spicy’ camp which defined the old Bell’s distilleries, Blair Athol takes the first part of the descriptor to its boldest expression.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eCloudy worts and a short fermentation time give the nutty base, but it is distillation which adds real weight to the distillate. A controlled level of solids coming across in the wash still add a rich, deep, malt-loaf character to the new make. It is this character which allows it to show so well in ex-Sherry, although for blending purposes the majority of the make is destined for ex-Bourbon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/c7d83fbedddbac084456b79ec43e7cac.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe central Perthshire town of Pitlochry sits on the banks of the River Tay and has had a distillery since 1798, making its plant one of the oldest legal whisky-making sites in Scotland. The original distillery was named Aldour after the burn which supplied it with process water, but changed its name to Blair Athol [after a village seven miles to the north] in 1825. This could conceivably have been to sweeten the Duke of Athol who owned the land\u003c\/p\u003e\n\u003cp\u003eIt became part of the Peter Mackenzie blending house in 1886, but like many distilleries suffered during the economic troubles of the 1930s and fell silent between 1932 and 1949. In the interim period however Mackenzie (and its estate, which also included Dufftown distillery) had been bought by Perth-based blender, Arthur Bell \u0026amp; Sons.\u003c\/p\u003e\n\u003cp\u003eBy the 1970s, Bell’s was being built into the UK’s top-selling blended Scotch and, as a result, Blair Athol was doubled in capacity. Guinness (which bought Bell’s in 1985, and after further mergers evolved into Diageo) opened a visitor’s centre in 1987.\u003c\/p\u003e\n\u003cp\u003eIn an attempt to tap into the then infant single malt market, Bell’s bottled it as an eight-year-old in the 1980s, but in the Diageo era it has only appeared as a member of the Flora \u0026amp; Fauna range (at 12 years of age), matured in first-fill ex-Sherry casks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e50.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Blair Athol","offers":[{"title":"Default Title","offer_id":52791782244690,"sku":"BLAT12VOODOO2022","price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/BlairAthol12YearOldWhiskyOfVoodooTheDancingCultistSingleFirst-FillEx-RedWineCaskHighlandSingleMaltScotchWhisky70cl1.jpg?v=1771965368"},{"product_id":"teaninich-8-year-old-2017-claxtons-whisky-indy-love-festival-2025-single-ruby-port-octave-festival-exclusive-highland-single-malt-scotch-whisky-2025-70cl","title":"Teaninich 8 Year Old 2017 Claxton's Whisky Indy Love Festival 2025 Single Ruby Port Octave Festival Exclusive Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eTeaninich 8 Year Old 2017 Claxton's Whisky Indy Love Festival 2025 Single Ruby Port Octave Festival Exclusive Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 54 bottles produced from a single Ruby Port Octave\u003c\/p\u003e\n\u003cp\u003eThis 8-year-old Teaninich was hand-selected and bottled exclusively for the Whisky Indy Love Festival 2025. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Teaninich\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eAn almost unique distillery in its absence of a mash tun, Teaninich is one of Diageo's giant workhorses, producing malt whisky for its range of blends.\u003c\/p\u003e\n\u003cp\u003eIn 2000 a hammer mill and mash filter – the only one operational in a Scottish malt distillery – was installed at Teaninich. The use of the technology, which removes the need for a mash tun, was to produce ultra-clear wort, giving a clue as to the Teaninich distillery character: a fragrant exotic grassiness that brings to mind Japanese green tea and coumarin-rich bison grass. Fat stills also add a distinct oiliness to the texture while not blunting any of its penetrating acidity.\u003c\/p\u003e\n\u003cp\u003eA 12-year-old is part of Diageo’s Flora \u0026amp; Fauna series and there are occasional releases from independent bottlers.\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances.\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninich ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e53.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":52791800660306,"sku":"TEA8WILF2025SC","price":69.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Teaninich8YearOld2017Claxton_sWhiskyIndyLoveFestival2025SingleRubyPortOctaveFestivalExclusiveHighlandSingleMaltScotchWhisky_2025_70cl.jpg?v=1771965535"},{"product_id":"springbank-30-year-old-1990-hunter-laing-old-rare-single-bourbon-cask-campbeltown-single-malt-scotch-whisky-2020-70cl","title":"Springbank 30 Year Old 1990 Hunter Laing Old \u0026 Rare Single Bourbon Cask Campbeltown Single Malt Scotch Whisky (2020) 70cl","description":"\u003ch2\u003eSpringbank 30 Year Old 1990 Hunter Laing Old \u0026amp; Rare Single Bourbon Cask Campbeltown Single Malt Scotch Whisky (2020) 70cl\u003c\/h2\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e1 of 103 bottles\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003eIntroducing the Springbank 30 Year Old `Old and Rare` from Hunter Laing, distilled in 1993 in Campbeltown, Scotland. This limited release embodies the craftsmanship synonymous with Springbank, a distillery established in 1828, noted for its traditional production methods and the limited nature of their bottlings. Its profile reveals a complex interplay of fruit and wood, with notes of dark chocolate and dried fruits, along with a subtle maritime influence. Ideal for those interested in exploring the intricacies of age and heritage in whisky.\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e\u003cspan\u003eThis bright gold whisky has a nose of peaches in syrup and vanilla tablet. The palate is fruity and full bodied with butterscotch and a hint of liquorice. The finish is long and lingering with a fruity sweetness.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Springbank\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSpringbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It manages to do this while operating a highly complex distillation regime, which creates three different styles.\u003c\/p\u003e\n\u003cp\u003eThe equipment at Springbank is resolutely old-style: an old Boby mill, an open-top cast-iron mash tun, wooden washbacks made from boatskin larch; and three stills, direct fire on one of them, a worm tub on another.\u003c\/p\u003e\n\u003cp\u003eThe malt is handled in three ways to produce three contrasting whiskies – Springbank itself is medium-peated, Longrow is heavily peated, while Hazelburn has no peat at all. Ferments are very long – in excess of 100 hours; with low-gravities which both produces a low-strength wash and high levels of esters. This fruity base is then distilled in three different ways, depending on the style being produced.\u003c\/p\u003e\n\u003cp\u003eSpringbank is partially triple-distilled. The wash still (which is direct fired) works as normal producing low wines, the strongest portion of which are directed to the spirit still charger. The remainder is redistilled in the intermediate still (which has a worm tub) and put into the feints receiver along with the heads and tails from the spirit still distillation.\u003c\/p\u003e\n\u003cp\u003eThis mix makes up 80% of the final charge, with the strong portion of low wines from the wash still making up the remaining 20%.\u003c\/p\u003e\n\u003cp\u003eUnsurprisingly, the result is a highly complex new make that is collected at an average strength of 71-72% – lightly smoky, oily, fruity, delicately fragrant yet powerful.\u003c\/p\u003e\n\u003cp\u003eLongrow is heavier and smokier – the malted barley obviously playing a significant part, but so does distillation in the direct-fired wash still and second distillation in the spirit still which has the worm tub. It is collected at 68%, lower than Springbank.\u003c\/p\u003e\n\u003cp\u003eHazelburn undergoes standard triple distillation and is collected at between 74-76% abv.\u003c\/p\u003e\n\u003cp\u003eMaturation for all three is in a mix of casks – as well as the standard ex-Bourbon, ex-Sherry and refill, other types [wine and rum] and sizes [60 litre ‘rundlets’ and 50 litre ‘kilderkan' are used.\u003c\/p\u003e\n\u003cp\u003eContinuity is the watchword at Springbank. This distillery has been in the ownership of the Mitchell family and its ancestors since 1837. Indeed, as its founder William Reid was related to the Mitchells by marriage you could argue that they were there from the word go.\u003c\/p\u003e\n\u003cp\u003eIt was in 1828 that Reid took out a licence, but there was a rich – and extensive – heritage of illicit distillation in the Kintyre Peninsula. Indeed, thanks to the Still Books of Campbeltown plumber and coppersmith, Robert Armour, we can accurately chart how many there were. The books show that Armour made 400 sma’ stills from 1811-1817, bringing him an income of £350 per year, and the surnames Reid and Mitchell appear in his detailed accounts.\u003c\/p\u003e\n\u003cp\u003eLike many smugglers, Reid didn’t survive long once he joined the legitimate trade and in 1837 he sold to his in-laws John and William Mitchell. The latter brother left in 1872 to join his other two brothers at Riechlachan, at which point John’s son Alexander joined Springbank [hence the J\u0026amp;A Mitchell still on the label].\u003c\/p\u003e\n\u003cp\u003eThe 19th and early 20th centuries were a boom time for Campbeltown. Thanks to a fast sea crossing to Glasgow and a small coal seam at nearby Machrihanish it became Scotland’s whisky capital. At some point or other there were 35 distilleries operational. The style tended to be medium- to heavy-bodied, with some smokiness and an oily texture (though each distillery would work its own variation on this theme).\u003c\/p\u003e\n\u003cp\u003eThe distilling trade, however, collapsed in the 1920s. All of Scotland was affected with 50 distilleries closing, but Campbeltown was disproportionately affected, with only Springbank, Glen Scotia and Hazelburn surviving the Great Purge. By the 1960s only it and Glen Scotia were left.\u003c\/p\u003e\n\u003cp\u003eThat is not to say it was not immune to the vagaries of the whisky trade. Despite beginning to build a reputation as a single malt, Springbank was mothballed between 1979 to 1987. On reopening, owner Hedley Wright [John Mitchell’s great-great grandson] made the momentous decision to no longer sell to blenders, but develop single malt sales. Maltings were re-opened in 1992 and while the combination of managing limited stocks – the result of the mothballed period and somewhat over-eager sales of what was left – it has taken a number of years to get the Springbank range fully balanced, which now it is. It remains, deservedly, one of Scotland’s cult malt whiskies and a template for many new distillers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"field field--name-body field--type-text-with-summary field--label-hidden field--item\"\u003e44.1% ABV\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e70cl\u003c\/p\u003e","brand":"Springbank","offers":[{"title":"Default Title","offer_id":52791808590162,"sku":null,"price":1499.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Springbank30YearOld1990HunterLaingOld_RareSingleBourbonCaskCampbeltownSingleMaltScotchWhisky_2020_70cl.jpg?v=1771965639"},{"product_id":"springbank-18-year-old-1973-cadenheads-single-rum-butt-1476-campbeltown-single-malt-scotch-whisky-1991-70cl","title":"Springbank 18 Year Old 1973 Cadenhead's Single Rum Butt #1476 Campbeltown Single Malt Scotch Whisky (1991) 70cl","description":"\u003ch2\u003eSpringbank 18 Year Old 1973 Cadenhead's Single Rum Butt #1476 Campbeltown Single Malt Scotch Whisky (1991) 70cl\u003c\/h2\u003e\n\u003cp\u003eA rare bottle of Springbank with an estimated outturn of 380 bottles\u003c\/p\u003e\n\u003cdiv class=\"product-main__description\"\u003e\n\u003cp\u003eA 1973 vintage Springbank, released by independent bottlers Cadenhead's, the sister company of the distillery. Bottled at 18 years of age, this is unusual in that it was fully matured in a rum butt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"product-navigation\"\u003e\u003cspan\u003eTwo versions were released, this is the much deeper and darker coloured 57.9% ABV bottling.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSome folk were upset with the use of a rum butt, whilst others championed it - namely the WhiskyFun guys, who awarded this natural cask strength beauty a whopping 93 points!\u003c\/span\u003e\u003c\/nav\u003e\u003cnav class=\"product-navigation\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/nav\u003e\u003cnav class=\"product-navigation\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Springbank\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSpringbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It manages to do this while operating a highly complex distillation regime, which creates three different styles.\u003c\/p\u003e\n\u003cp\u003eThe equipment at Springbank is resolutely old-style: an old Boby mill, an open-top cast-iron mash tun, wooden washbacks made from boatskin larch; and three stills, direct fire on one of them, a worm tub on another.\u003c\/p\u003e\n\u003cp\u003eThe malt is handled in three ways to produce three contrasting whiskies – Springbank itself is medium-peated, Longrow is heavily peated, while Hazelburn has no peat at all. Ferments are very long – in excess of 100 hours; with low-gravities which both produces a low-strength wash and high levels of esters. This fruity base is then distilled in three different ways, depending on the style being produced.\u003c\/p\u003e\n\u003cp\u003eSpringbank is partially triple-distilled. The wash still (which is direct fired) works as normal producing low wines, the strongest portion of which are directed to the spirit still charger. The remainder is redistilled in the intermediate still (which has a worm tub) and put into the feints receiver along with the heads and tails from the spirit still distillation.\u003c\/p\u003e\n\u003cp\u003eThis mix makes up 80% of the final charge, with the strong portion of low wines from the wash still making up the remaining 20%.\u003c\/p\u003e\n\u003cp\u003eUnsurprisingly, the result is a highly complex new make that is collected at an average strength of 71-72% – lightly smoky, oily, fruity, delicately fragrant yet powerful.\u003c\/p\u003e\n\u003cp\u003eLongrow is heavier and smokier – the malted barley obviously playing a significant part, but so does distillation in the direct-fired wash still and second distillation in the spirit still which has the worm tub. It is collected at 68%, lower than Springbank.\u003c\/p\u003e\n\u003cp\u003eHazelburn undergoes standard triple distillation and is collected at between 74-76% abv.\u003c\/p\u003e\n\u003cp\u003eMaturation for all three is in a mix of casks – as well as the standard ex-Bourbon, ex-Sherry and refill, other types [wine and rum] and sizes [60 litre ‘rundlets’ and 50 litre ‘kilderkan' are used.\u003c\/p\u003e\n\u003cp\u003eContinuity is the watchword at Springbank. This distillery has been in the ownership of the Mitchell family and its ancestors since 1837. Indeed, as its founder William Reid was related to the Mitchells by marriage you could argue that they were there from the word go.\u003c\/p\u003e\n\u003cp\u003eIt was in 1828 that Reid took out a licence, but there was a rich – and extensive – heritage of illicit distillation in the Kintyre Peninsula. Indeed, thanks to the Still Books of Campbeltown plumber and coppersmith, Robert Armour, we can accurately chart how many there were. The books show that Armour made 400 sma’ stills from 1811-1817, bringing him an income of £350 per year, and the surnames Reid and Mitchell appear in his detailed accounts.\u003c\/p\u003e\n\u003cp\u003eLike many smugglers, Reid didn’t survive long once he joined the legitimate trade and in 1837 he sold to his in-laws John and William Mitchell. The latter brother left in 1872 to join his other two brothers at Riechlachan, at which point John’s son Alexander joined Springbank [hence the J\u0026amp;A Mitchell still on the label].\u003c\/p\u003e\n\u003cp\u003eThe 19th and early 20th centuries were a boom time for Campbeltown. Thanks to a fast sea crossing to Glasgow and a small coal seam at nearby Machrihanish it became Scotland’s whisky capital. At some point or other there were 35 distilleries operational. The style tended to be medium- to heavy-bodied, with some smokiness and an oily texture (though each distillery would work its own variation on this theme).\u003c\/p\u003e\n\u003cp\u003eThe distilling trade, however, collapsed in the 1920s. All of Scotland was affected with 50 distilleries closing, but Campbeltown was disproportionately affected, with only Springbank, Glen Scotia and Hazelburn surviving the Great Purge. By the 1960s only it and Glen Scotia were left.\u003c\/p\u003e\n\u003cp\u003eThat is not to say it was not immune to the vagaries of the whisky trade. Despite beginning to build a reputation as a single malt, Springbank was mothballed between 1979 to 1987. On reopening, owner Hedley Wright [John Mitchell’s great-great grandson] made the momentous decision to no longer sell to blenders, but develop single malt sales. Maltings were re-opened in 1992 and while the combination of managing limited stocks – the result of the mothballed period and somewhat over-eager sales of what was left – it has taken a number of years to get the Springbank range fully balanced, which now it is. It remains, deservedly, one of Scotland’s cult malt whiskies and a template for many new distillers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/nav\u003e\n\u003cp\u003e57.9% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Springbank","offers":[{"title":"Default Title","offer_id":52791816356178,"sku":"SPR18CA1991RB","price":2699.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Springbank18YearOld1973Cadenhead_sSingleRumButt_1476CampbeltownSingleMaltScotchWhisky_1991_70cl_4251a0c1-9558-4fd9-9379-5009eea16a4c.jpg?v=1771991419"},{"product_id":"port-dundas-17-year-old-2006-brave-new-spirits-ghost-of-the-hill-1st-fill-lafite-wine-barrique-314746b-lowland-single-grain-scotch-whisky-2023-70cl","title":"Port Dundas 17 Year Old 2006 Brave New Spirits Ghost Of The Hill 1st Fill Lafite Wine Barrique #314746B Lowland Single Grain Scotch Whisky (2023) 70cl","description":"\u003ch2\u003e\u003cstrong\u003ePort Dundas 17 Year Old 2006 Brave New Spirits Ghost Of The Hill 1st Fill Lafite Wine Barrique #314746B Lowland Single Grain Scotch Whisky (2023) 70cl\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e1 of 307 bottles drawn from a single 1st fill Lafite Wine Cask \u003cspan\u003efor their Cask Noir range, Ghost of the Hill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCask Noir Port Dundas 17 Year Old Ghost Of The Hill is a special-edition age-statement single grain whisky produced at the former Port Dundas Distillery and bottled as part of the Brave New Spirits Company`s Cask Noir range. This Lowland grain whisky was matured in a single first-fill Château Lafite Bordeaux wine barrique and bottled at a cask strength of 58%. Finishing in an ex-Bordeaux barrel has added rich red fruit notes to the classic buttered popcorn and vanilla flavours of this 17-year-old single grain dram.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Port Dundas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eAt its height, Port Dundas was the largest distillery in Scotland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eGlasgow’s Port Dundas distillery was a landmark, even though not many people actually knew what it was. It was built in 1811 at the highest point in the city next to the banks of the Forth \u0026amp; Clyde Canal. Another distillery, Cowlairs, started operation soon after and in 1860 the two sites – by then both with Coffey stills installed – merged. In 1877, Port Dundas was one of the founding members of the grain distillers’ conglomerate DCL.\u003c\/p\u003e\n\u003cp\u003eWith its good transport links and prime location in the city, which had become the blending powerhouse of Scotland, Port Dundas grew in size to become the largest distillery in Scotland. By 1885, its three Coffey and five pot stills were producing over two million gallons a year and, in an approach we’d today label as innovative, was using ‘American corn’, barley, and rye.\u003c\/p\u003e\n\u003cp\u003eIts neighbour, Dundashill (which itself would be absorbed within the complex in 1902), was at that time the largest pot still distillery in the world, its two wash stills and 10 spirit stills making both double- and triple-distilled malt, peated and unpeated. There was a cooperage, housed in the former Dundashill building, and a piggery – the swine being fed on draff.  The whole site was topped by a 138-metre brick chimney, for a time the highest in the world.\u003c\/p\u003e\n\u003cp\u003eTwo fires at the start of the 20th century didn’t stop it for long, though by the 1970s it was in need of modernisation. At that point, production increased once more and a dark grains plant was installed.\u003c\/p\u003e\n\u003cp\u003eIn 2010 however its owner Diageo decided to concentrate its grain production at the vastly expanded Cameronbridge. Although there were offers from rival distillers to buy Port Dundas they foundered – possibly because of the potential cost of another upgrade. In 2011, production ceased and the site was demolished. The landmark had gone. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e54.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Port Dundas","offers":[{"title":"Default Title","offer_id":52791990092114,"sku":null,"price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/PortDundas17YearOld2006BraveNewSpiritsGhostOfTheHill1stFillLafiteWineBarrique_314746BLowlandSingleGrainScotchWhisky_2023_70cl.jpg?v=1771967179"},{"product_id":"blair-athol-10-year-old-chapter-7-monologue-bourbon-hogshead-308058-highland-single-malt-scotch-whisky-2022-70cl","title":"Blair Athol 10 Year Old 2011 Chapter 7 Monologue Bourbon Hogshead #308058  Highland Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003eBlair Athol 10 Year Old 2011 Chapter 7 Monologue Bourbon Hogshead #308058 Highland Single Malt Scotch Whisky (2022) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 313 bottles produced from a single bourbon hogshead.\u003c\/p\u003e\n\u003cp\u003eA measure of whisky is a story. It speaks of the distillery that produced it, the cask that matured it, and the experience of the people who selected it. A whisky can have the youthful exuberance of a Jane Austin character, the resonance of an Alfred Tennyson poem and the surprise finish of an Agatha Christy novel. Chapter 7 uses whisky to write an anthology, and every edition is a new chapter.\u003c\/p\u003e\n\u003cp\u003eChapter 7 Whisky is an Independent Bottler. They don’t make whisky, we discover it. They find exceptional casks that mature extraordinary whiskies.\u003c\/p\u003e\n\u003cp\u003eA cask of whisky is a living, breathing, thing. Air moves in and out of the cask. The whisky’s flavour evolves and changes as it matures in the oak. Ageing adds character. And they find the best characters to bottle.\u003c\/p\u003e\n\u003cp\u003eA measure of whisky is a story. It speaks of the distillery that produced it, the cask that matured it, and the experience of the people who selected it. A whisky can have the youthful exuberance of a Jane Austin character, the resonance of an Alfred Tennyson poem and the surprise finish of an Agatha Christy novel. Chapter 7 uses whisky to write an anthology, and every edition is a new chapter.\u003c\/p\u003e\n\u003cp\u003eChapter 7 Whisky is an Independent Bottler. They don’t make whisky, we discover it. They find exceptional casks that mature extraordinary whiskies.\u003c\/p\u003e\n\u003cp\u003eA cask of whisky is a living, breathing, thing. Air moves in and out of the cask. The whisky’s flavour evolves and changes as it matures in the oak. Ageing adds character. And they find the best characters to bottle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eNose: Oranges, honey, custard, barley water, black chocolate, Expresso.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePalate: Orange juice, natural vanilla, raisins and maize bread.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFinish: Overbaked pear tart, ginger, cinnamon, bay leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Blair Athol...\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA member of the ‘nutty-spicy’ camp which defined the old Bell’s distilleries, Blair Athol takes the first part of the descriptor to its boldest expression.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eCloudy worts and a short fermentation time give the nutty base, but it is distillation which adds real weight to the distillate. A controlled level of solids coming across in the wash still add a rich, deep, malt-loaf character to the new make. It is this character which allows it to show so well in ex-Sherry, although for blending purposes the majority of the make is destined for ex-Bourbon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/c7d83fbedddbac084456b79ec43e7cac.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe central Perthshire town of Pitlochry sits on the banks of the River Tay and has had a distillery since 1798, making its plant one of the oldest legal whisky-making sites in Scotland. The original distillery was named Aldour after the burn which supplied it with process water, but changed its name to Blair Athol [after a village seven miles to the north] in 1825. This could conceivably have been to sweeten the Duke of Athol who owned the land\u003c\/p\u003e\n\u003cp\u003eIt became part of the Peter Mackenzie blending house in 1886, but like many distilleries suffered during the economic troubles of the 1930s and fell silent between 1932 and 1949. In the interim period however Mackenzie (and its estate, which also included Dufftown distillery) had been bought by Perth-based blender, Arthur Bell \u0026amp; Sons.\u003c\/p\u003e\n\u003cp\u003eBy the 1970s, Bell’s was being built into the UK’s top-selling blended Scotch and, as a result, Blair Athol was doubled in capacity. Guinness (which bought Bell’s in 1985, and after further mergers evolved into Diageo) opened a visitor’s centre in 1987.\u003c\/p\u003e\n\u003cp\u003eIn an attempt to tap into the then infant single malt market, Bell’s bottled it as an eight-year-old in the 1980s, but in the Diageo era it has only appeared as a member of the Flora \u0026amp; Fauna range (at 12 years of age), matured in first-fill ex-Sherry casks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e50.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Blair Athol","offers":[{"title":"Default Title","offer_id":52791991501138,"sku":"BLAT10CH7SC308058","price":83.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/BlairAthol10YearOldChapter7MonologueBourbonHogshead_308058HighlandSingleMaltScotchWhisky_2022_70cl.jpg?v=1771967206"},{"product_id":"knockdhu-16-year-old-2006-chapter-7-monologue-single-bourbon-hogshead-6-speyside-single-malt-scotch-whisky-2022-70cl","title":"Knockdhu 16 Year Old 2006 Chapter 7 Monologue Single Bourbon Hogshead #6 Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003eKnockdhu 16 Year Old 2006 Chapter 7 Monologue Single Bourbon Hogshead #6 Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 334 bottles from a single bourbon hogshead with a difference. We have peated malt here for a Speyside and it is rare to have a peated Speyside. \u003c\/p\u003e\n\u003cp\u003eKnockdhu distillery malts are released under AnCnoc brand. This is the first time Chapter 7 are releasing a Knockdhu single cask edition. Peat is prominent in the first 10-12 years of a malt's life. It evolves into a rustic notes as it ages older and retires to the background. This cask is a great example of peat evolved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMinerals, ashy, roasted almond, coffee beans, hint of caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDark roasted Arabica, earthy, orange marmalade, smoky resins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBlack tea with lemon, roasted, caramelised cane sugar and citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Knockdhu\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eKnockdhu’s size – it remains a ‘two-stiller’ – had much to do with DCL’s decision to close it down in 1983. In that time of excess production, it tended to be the small sites which suffered the worst.\u003c\/p\u003e\n\u003cp\u003eInternally, it is a mix of the old and new. The mash tun has a lauter system, but the washbacks are wooden, while the distillate is condensed in worm tubs.\u003c\/p\u003e\n\u003cp\u003eThe new make is heavily sulphury as little reflux is encouraged in the stills, but when that cooked vegetable element both flies off and is absorbed into palate weight, the dominant character is citric and intense. Fresh and vibrant when young, its weight allows it to mature well.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a heavily peated variant has been made.\u003c\/p\u003e\n\u003cp\u003eIn 1877, Scotland’s largest grain distillers [Cambus, Cameronbridge, Carsebridge, Glenochil, Kirkliston and Port Dundas] joined forces to found the Distillers Company Limited [DCL] as a way of safeguarding their business against pot still distillers who at the time were switching between malt and grain depending on where the best profits were to be made.\u003c\/p\u003e\n\u003cp\u003eIn 1893, it made its first move outwith its Lowland grain heartland and built a distillery next to the village of Knock, just outside Keith, the first move in the creation what was to become the dominant player in Scotch whisky (DCL would eventually evolve into Diageo), encompassing grain and malt production as well as blending houses.\u003c\/p\u003e\n\u003cp\u003eThe site was chosen by DCL founding member John Haig \u0026amp; Sons because of its railway links, supply of local barley and availability of peat, and remained in the DCL stable until it was mothballed in 1983, one of many sites the firm had to close when the ‘whisky loch’ was at its deepest.\u003c\/p\u003e\n\u003cp\u003eIts ownership passed to Inver House in 1988, who soon had a single malt on the market. This was called AnCnoc, rather than the distillery name, which Inver House felt was too similar to the already established Knockando.\u003c\/p\u003e\n\u003cp\u003eIn recent years Inver House has created a wetland area outside the distillery where the distillery’s spent lees is treated. A range has now been established, with 12, 16 and 21-year-old expressions at its core, supported by annual vintage releases.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e51.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Knockdhu","offers":[{"title":"Default Title","offer_id":52791991959890,"sku":"KNOCK16CH7MONO","price":155.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Knockdhu16YearOld2006Chapter7MonologueSingleBourbonHogshead_6SpeysideSingleMaltScotchWhisky_2022_70cl.jpg?v=1771967220"},{"product_id":"auchentoshan-25-year-old-1997-fib-whisky-series-permutations-single-1st-fill-rivesaltes-ambre-finish-cask-101754-lowland-single-malt-scotch-whisky-2023-70cl","title":"Auchentoshan 25 Year Old 1997 Fib Whisky Series Permutations Single 1st Fill Rivesaltes Ambre Finish Cask #101754 Lowland Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eAuchentoshan 25 Year Old 1997 Fib Whisky Series Permutations Single 1st Fill Rivesaltes Ambre Finish Cask #\u003cspan\u003e101754 \u003c\/span\u003eLowland Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 68 bottles produced from a single bourbon cask finished in Rivesaltes Ambre wine barrels. Rivesaltes is like Muscat. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: The blueberry note from the original bottling seems to have been stepped up - much more vibrant, with some tannins and blackcurrants to boot. Little spice, but the cask finish is quite obvious.\u003c\/p\u003e\n\u003cp\u003ePalate: The structure seems much the same, but there is more of a fruit note which stretches out, the fruit comes forward and seems keener. Whereas the original dram felt like it got round using a Zimmer frame, this zips along as though it's on a mobility scooter.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish seems to go on for much longer leaving a tongue coating that lasts. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Auchentoshan (OH-KEN-TOE-SHAN)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAuchentoshan’s claim to fame is that it is the only distillery in Scotland which exclusively uses triple distillation.\u003c\/p\u003e\n\u003cp\u003eThe wash still operates as per normal, while the spirit coming from the intermediate still is split into two, with only the high-strength ‘heads’ being carried forward for the final distillation. The low-strength ‘tails’ are mixed with the next distillation from the wash still.\u003c\/p\u003e\n\u003cp\u003eThe ‘heads’ are then mixed with the ‘feints’ from the previous spirit still distillation and a cut with an average strength of 81% is taken. A short fermentation gives Auchentoshan a cereal note which acts as a grounding flavour during maturation as well as balancing the high-toned citric notes. Its high strength means that it can easily be overpowered by oak. Consequently, the older the expression, the more ‘relaxed’ the wood influence is.\u003c\/p\u003e\n\u003cp\u003eLegal whisky-making started here on the banks of the Clyde in 1817 when the Duntocher distillery was built by John Bulloch. Like many early start-ups it had a chequered early history and Bulloch went bankrupt soon after. It wasn’t to put his family off however. His grandson co-founded one of the 19th century’s most famous blending and broking firms, Bulloch Lade.\u003c\/p\u003e\n\u003cp\u003eIt was bought in 1834 by John Hart and Alexander Filshie who changed its name to Auchintoshan [sic]. The Filshie’s sold up in 1875 to a local grain merchant and again like so many stills, ‘Auchie’ spent almost a century being passed from one owner to another. During the Clyde Blitz of 1941 a warehouse was hit, sending a stream of blazing whisky into the river. A bomb crater has been turned into the distillery pond.\u003c\/p\u003e\n\u003cp\u003eIt was one of a number of distilleries purchased by brewers in the 1960s – in Auchie’s case Glasgow-based Tennant’s were owners from 1960 to 1969 when they offloaded it to a publican, Eadie Cairns. The upgraded distillery was then sold to Stanley P Morrison in 1984. It is now part of Beam Suntory. A new visitor facility was built in 2004.\u003c\/p\u003e\n\u003cp\u003eUnusually, all of its production is used for single malt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Auchentoshan","offers":[{"title":"Default Title","offer_id":52791993368914,"sku":"AUCH25FIBPERMRSF","price":219.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Auchentoshan25YearOld1997FibWhiskySeriesPermutationsSingle1stFillRivesaltesAmbreFinishCask_101754LowlandSingleMaltScotchWhisky_2023_70cl.jpg?v=1771967245"},{"product_id":"inverleven-1979-gordon-macphail-lowland-single-malt-scotch-whisky-1991-70cl","title":"Inverleven 1979 Gordon \u0026 Macphail Lowland Single Malt Scotch Whisky (1991) 70cl","description":"\u003ch2\u003eInverleven 1979 Gordon \u0026amp; Macphail Highland Single Malt Scotch Whisky (1991) 70cl\u003c\/h2\u003e\n\u003cp\u003eInverleven is a ghost distillery that closed in 1991. In 2002 the entire complex was shut down. It is rare to come across this whisky from a time long ago.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArguably the most famous independent bottler of Scotch whisky there is. Gordon \u0026amp; MacPhail was founded in Elgin in 1895 by James Gordon and John Alexander MacPhail. It is now owned by the Urquhart Family who have bow bottled over 350 different expressions from around 69 different distilleries. Gordon \u0026amp; MacPhail is the Trading name of Speymalt Whiskies while also owning the Benromach distillery, which they purchased in 1993. Some of the brands include Connoisseurs Choice, Cask Strength, Rare Old and Speymalt.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Inverleven\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eLowland malt distillery situated within the Dumbarton grain complex.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cdiv class=\"company-profile__item company-profile__profile\"\u003e\n\u003cp\u003eInverleven was situated just south of the Highlands border near Glasgow, making it a Lowlands single malt. It was predominantly set aside for blending in owner Hiram Walker’s Ballantine’s blend though it made a few outings as a single malt, the most recent being part of Chivas Brothers’ Deoch an Doras (one for the road) series in 2011. A smattering of independent bottlings exist, although stocks are undoubtedly rare.\u003c\/p\u003e\n\u003cp\u003eAfter it purchased George Ballantine \u0026amp; Sons in 1936, Canada’s Hiram Walker-Gooderham and Worts needed to secure a steady supply of malt and grain for its newly acquired blend. Ballantine’s had no distilleries in its portfolio, so Hiram purchased the Miltonduff distillery in Speyside (it had already bought Glenburgie in 1930), and set about building a giant grain and malt distilling complex in Dumbarton, near Glasgow.\u003c\/p\u003e\n\u003cp\u003eThe Dumbarton grain distillery came to life in 1938, at the same time as its sister malt distillery, Inverleven, a more ‘compact’ plant featuring two copper pot stills situated within Dumbarton’s walls. The Canadians left their mark with Inverleven – the malt distillery is thought to be the first to steam-heat both its wash and low wines stills rather than use direct fire; a safety change now adopted widely by the majority of Scotch whisky producers.\u003c\/p\u003e\n\u003cp\u003eIn 1956 a third Lomond still was added to the Inverleven still house, a unique style of still featuring a rectification column with changeable plates capable of creating multiple styles of spirit. Although the Lomond still shared Inverleven’s wash still, it was classed as a separate distillery called Lomond. The two malt distilleries had a combined output of 500,000 proof gallons a year.\u003c\/p\u003e\n\u003cp\u003eLomond was mothballed in 1985, just three years before Allied Lyons purchased Hiram Walker. Not long after the acquisition, in 1991, Inverleven was also decommissioned, though its stills live on.\u003c\/p\u003e\n\u003cp\u003eIn 2005 the stills were transferred to Bruichladdich on Islay (as was the Lomond still, which is now used to make Botanist gin), though they were never used to make whisky. Inverleven’s wash still was relocated to stand proudly as a photo opportunity for tourists outside the distillery, while the spirit still was stored at the old Lochindaal distillery at Port Charlotte. In 2015 both were relocated to former Bruichladdich co-owner Mark Reynier’s new Waterford distillery in Ireland.\u003c\/p\u003e\n\u003cp\u003eDumbarton itself was eventually closed in 2002, its buildings demolished to make way for a housing complex.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Inverleven","offers":[{"title":"Default Title","offer_id":52791995957586,"sku":"INVLEV1979GM","price":279.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Inverleven1979Gordon_MacphailHighlandSingleMaltScotchWhisky_1991_70cl.jpg?v=1771967303"},{"product_id":"glen-moray-11-year-old-2011-infrequent-flyers-single-pedro-ximenez-sherry-cask-2352-speyside-single-malt-scotch-whisky-2023-70cl","title":"Glen Moray 11 Year Old 2011 Infrequent Flyers Single Pedro Ximenez Sherry Cask #2352 Speyside Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eGlen Moray 11 Year Old 2011 Infrequent Flyers Single Pedro Ximenez Sherry Cask #2352 Speyside Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 315 bottles produced from a single PX Cask.\u003c\/p\u003e\n\u003cp\u003eThis 11 year old was distilled at Glen Moray distillery in 2011 before being bottled by Infrequent Flyers from a Pedro Ximenez Hogshead (#2352)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Glen Moray\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSoft and fruity are the key words when talking of Glen Moray which makes it a very amenable partner with American oak. That is unless you single cask a sleeping beast.\u003c\/p\u003e\n\u003cp\u003eIt is believed that the closeness of the river and the high water table produces a slightly warmer and more humid microclimate which assists maturation. Since the La Martiniquaise takeover [see below] a higher percentage of first-fill American oak is used, adding more buttery notes to the mix. It was one of the first whiskies to be ‘finished’ in wine casks – Chenin Blanc and Chardonnay specifically – as well as Port. After a few quiet years, new releases are beginning to appear. Some peated malt is now being run as well.\u003c\/p\u003e\n\u003cp\u003eAlthough now in the midst of housing, Glen Moray originally sat outwith Elgin’s boundaries (it was where the burgh’s gallows once stood) and started life as a brewery, taking its water and power from the fast-flowing River Lossie alongside. The downside of this watery proximity is the act that the distillery regularly floods.\u003c\/p\u003e\n\u003cp\u003eIts function changed in 1897 as one of the many new distilleries built (or in this case converted) at a time when the whisky boom seemed never-ending. Like many [Imperial, Benriach] it fell victim to the slump which took place at the start of the 20th century and closed in 1910, being snapped up in 1923 by Macdonald \u0026amp; Muir (owner of Glenmorangie).\u003c\/p\u003e\n\u003cp\u003eA large Saladin maltings was installed in 1958 when the number of stills doubled to four. The maltings ran until 1978.\u003c\/p\u003e\n\u003cp\u003eIn the latter part of its ownership by Glenmorangie, Glen Moray became the firm’s ‘budget’ malt with a price often the same as standard blends. While sales rose, there was little profit made and the distillery’s image was badly damaged.\u003c\/p\u003e\n\u003cp\u003eIn 2008, it was sold to French distilling firm La Martiniquaise, predominantly for fillings for its Label Five and Glen Turner brands. Capacity has since been increased by 40% with new washbacks and another pair of stills being installed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e59.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glen Moray","offers":[{"title":"Default Title","offer_id":52791996449106,"sku":"GLMO11INFRFLYSC2352","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/GlenMoray11YearOld2011InfrequentFlyersSinglePedroXimenezSherryCask_2352SpeysideSingleMaltScotchWhisky_2023_7.jpg?v=1771967316"},{"product_id":"benrinnes-9-year-old-2012-great-drams-rare-cask-series-first-fill-pedro-ximenes-cask-gd-br-12-speyside-single-malt-scotch-whisky-2021-70cl","title":"Benrinnes 9 Year Old 2012 Great Drams Rare Cask Series First Fill Pedro Ximenes Cask #GD-BR-12 Speyside Single Malt Scotch Whisky (2021) 50cl","description":"\u003ch2\u003eBenrinnes 9 Year Old 2012 Great Drams Rare Cask Series First Fill Pedro Ximenes Cask #\u003cspan\u003eGD-BR-12\u003c\/span\u003e Speyside Single Malt Scotch Whisky (2021) 50cl\u003c\/h2\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"0f39692\" class=\"elementor-element elementor-element-0f39692 elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp class=\"elementor-heading-title elementor-size-default\"\u003eA rather meaty whisky this one, with a thick, creamy mouthfeel owing to the wormtubs used in the process decreasing the copper contact with the spirit. This was matured initially in a second fill Oloroso sherry cask for over eight years then finished for nine months in a first fill Pedro Ximénez cask to amp up the spiciness and the deep, dark winter fruity notes too. . \u003c\/p\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cp\u003e\u003cstrong\u003eWINNER OF DOUBLE GOLD AT THE SAN FRANCISCO SPIRITS COMPETITION – THE HIGHEST AWARD A WHISKY CAN GET, NOTED AS BEING ONE OF THE BEST PRODUCTS IN THE WORLD!\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eHere we have a very special whisky. No, seriously, like very special. This single cask, single malt whisky is an award winning dram. In fact, it won double gold at the San Francisco Spirits Competition. This is the highest accolade a whisky can get. This literally makes this whisky one of the best spirits in the world!\u003c\/p\u003e\n\u003cp\u003eTo quote the SFSC themselves, the reason why our Benrinnes 9 Year Old PX Cask Finish received such as honour, was due to the fact that the award is only:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e“Awarded to the entries that receive a Gold medal rating by all members of the judging panel; these are among the finest products in the world.” – San Francisco Spirits Competition\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eAs you can see, we couldn’t be prouder of this amazing Scottish malt whisky, especially as we were responsible for the entire production of this spirit. Not to toot our own horns too much, but we personally selected the cask, commissioned the cask to be produced for this very whisky, and of course, nervously sampled for the entirety of the finishing process until we were happy with the finish and felt it was perfect for bottling! Clearly, the SFSC agreed with our decision! Phew.\u003c\/p\u003e\n\u003cp\u003eBenrinnes whisky, also known as ‘The Ben’ is a particularly unique dram. This malt isn’t usually enjoyed by itself, it’s usually used in blended spirits because of its big flavour profile and special character. Another thing that makes Benrinnes whisky so unique, and one thing which we particularly liked, was how the distillery used a more unusual distillation method. They used the six stills to partially triple-distil the make until 2007. It also used to have its own floor maltings too, which is always a nice touch.\u003c\/p\u003e\n\u003cp\u003eNon-chill filtered, with an all-natural rich amber colour, this malt whisky is loaded full of character to provide the perfect balance of sweet, spicy, creamy, fruity, and slightly savoury. There’s a lot going on with this particular dram.\u003c\/p\u003e\n\u003cp\u003eA rather meaty whisky this one, with a rich, thick, creamy mouthfeel owing to the worm tubs used in the process, helping to reduce the copper contact with the spirit. We first matured the spirit for more than eight years in a second fill oloroso sherry cask. The whisky’s introduction to the world of sherry didn’t end there however, as we then allowed it to finish for a further nine months inside a first-fill Pedro Ximenez cask to really amp up the sherry notes.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eOn the nose, there are plenty of sherry cask influences and winter fruits here. The aroma is deep, rich, and everything you could want from a single malt. On the palate, the sweet, dark and fruity, spicy notes really shine through. The finish, though! Jeez, it’s velvet smooth, rich, and creamy with hints of butterscotch, whipped Madagascan vanilla cream, a touch of baking spice, and more of those amazing fruity notes!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDistillery:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBenrinnes\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpeyside\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAge:\u003c\/span\u003e\u003c\/strong\u003e 9 Years Old\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDistilled:\u003c\/span\u003e\u003c\/strong\u003e January 2012\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBottled:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFebruary 2021\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCask type:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e8 years in a second fill ex-Oloroso cask, 9 months finishing in a first fill ex-PX Sherry cask\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eABV:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e48.2%\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e50cl \/ 500ml\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eLimited:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e333 bottles globally\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Benrinnes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLocated on the lower slopes of Speyside’s sentinel mountain, ‘The Ben’ is another of those intriguing distilleries which produces a highly individual make but which – due to its demand by blenders – has never become a front-line single malt.\u003c\/p\u003e\n\u003cp\u003eIt has six stills which are run in two pairs of three. For years a form of partial triple distillation was utilised to help promote a meaty\/sulphury new make character. The low wines from the first distillation were split into strong and weak feints. The lower-strength portion was redistilled in the middle still and split into two again, with the stronger part [strong feints] being carried forward, the weaker being retained for the next charge. The strong feints were then mixed with the highest strength distillate from the wash still and redistilled in the spirit still.\u003c\/p\u003e\n\u003cp\u003eEverything is run through worm tubs which are kept very cold, adding weight and meatiness to the spirit. In recent years, this complex distillation has been simplified.\u003c\/p\u003e\n\u003cp\u003eOccasionally seen as an independent bottling, the clearest manifestation of its meaty quality (which puts it in a similar stylistic camp as Dailuaine, Mortlach and Cragganmore) is Diageo’s Flora and Fauna bottling which comes from 100% ex-Sherry matured whisky.\u003c\/p\u003e\n\u003cp\u003eThe current site of the Benrinnes distillery is in fact its second location. The original was built in 1826 by Peter MacKenzie but was destroyed in a flood in 1829. A new site was then found by John Innes.\u003c\/p\u003e\n\u003cp\u003eIts most famous owner was Alexander Edward who was a partner in Craigellachie distillery, owned Aultmore, Dallas Dhu and was for a time co-owner of Oban [see Craigellachie]. The Edward family sold the distillery (which had caught fire in 1896) to John Dewar in 1922. It is now part of the Diageo stable.\u003c\/p\u003e\n\u003cp\u003e48.2% ABV\u003c\/p\u003e\n\u003cp\u003e50cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Benrinnes","offers":[{"title":"Default Title","offer_id":52792006607186,"sku":"BENRIN9GDSCBR12","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Benrinnes9YearOld2012GreatDramsRareCaskSeriesFirstFillPedroXimenesCaskMaturedSpeysideSingleMaltScotchWhisky_2021_70cl.jpg?v=1771967560"},{"product_id":"girvan-25-year-old-1997-fib-whisky-series-ii-copper-oak-single-hogshead-cask-single-grain-scotch-whisky-2023-70cl","title":"Girvan 25 Year Old 1997 Fib Whisky Series II Copper Oak Single Hogshead Cask Single Grain Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eGirvan 25 Year Old 1997 Fib Whisky Series II Copper Oak Single Hogshead Cask Single Grain Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 107 bottles produced from a single bourbon hogshead. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA biscuity nose with caramel, honey and Ginger Snaps. It’s buttery with light floral notes and gentle oak in the background. The palate delivers toffee, fudge and dusty muesli with a subtle oakiness and gentle spices like cinnamon and nutmeg.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Girvan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eWilliam Grant \u0026amp; Sons' sole grain distillery shares its industrial estate home with Ailsa Bay, and provides fillings for Grant's and other blends.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eWilliam Grant \u0026amp; Sons built its Girvan distillery after a strange wrangle between the Grant family and DCL. According to legend, Grant’s had decided to run a TV ad for its Standfast brand on commercial television. DCL took umbrage at this show of crass commercialism and promptly said that it would cut off Grant’s supply of grain whisky.\u003c\/p\u003e\n\u003cp\u003eAs this would have seriously affected the growth of Standfast, the family did what they always have done: built a new distillery from scratch – and quickly. Girvan on the Clyde coast was chosen because of the size of the site and encouragement given by the local council for large-scale investment in the area.\u003c\/p\u003e\n\u003cp\u003eIn 1963, under the eye of the young Charles Grant Gordon, the distillery was built, commissioned and in production within nine months. In an echo of his great-grandfather William Grant at Glenfiddich, the first spirit ran on Christmas Day. The cutting off of grain could also be seen as giving the impetus for the launch of Glenfiddich Pure Malt the same year.\u003c\/p\u003e\n\u003cp\u003eGirvan continues to provide grain for the Grant’s portfolio and other blenders.\u003c\/p\u003e\n\u003cp\u003eIn 1985 William Grant \u0026amp; Sons launched Black Barrel single grain, but this was withdrawn. In 2014 the firm tried again with a new range at different age statements under the name Girvan Patent Still.\u003c\/p\u003e\n\u003cp\u003eIn 1995 the original Coffey stills were replaced with a new multiple-column vacuum still set-up. The site was also home to the Ladyburn malt whisky distillery which ran from 1965-75. Today it is also home to the Hendrick’s gin plant and the Ailsa Bay malt distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e45% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Girvan","offers":[{"title":"Default Title","offer_id":52792007360850,"sku":"GIRV25FIB1997","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Girvan25YearOld1997FibWhiskySeriesIICopperOakSingleHogsheadCaskSingleGrainScotchWhisky_2023_70cl.jpg?v=1771967573"},{"product_id":"teaninich-4-year-old-2018-great-drams-cask-sample-series-single-cask-37005-highland-scotch-whisky-2023-50cl","title":"Teaninich 4 Year Old 2018 Great Drams Cask Sample Series Single Cask #37005 Highland Scotch Whisky (2023) 50cl","description":"\u003ch2\u003eTeaninich 4 Year Old 2018 Great Drams Cask Sample Series Single Cask #37005 Highland Scotch Whisky (2023) 50cl\u003c\/h2\u003e\n\u003cp\u003eA single cask Teaninich at a very young age of 4.\u003c\/p\u003e\n\u003cp\u003eIf Greatdrams have bottled this then it is clearly worth getting out there.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Teaninich\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAn almost unique distillery in its absence of a mash tun, Teaninich is one of Diageo's giant workhorses, producing malt whisky for its range of blends.\u003c\/p\u003e\n\u003cp\u003eIn 2000 a hammer mill and mash filter – the only one operational in a Scottish malt distillery – was installed at Teaninich. The use of the technology, which removes the need for a mash tun, was to produce ultra-clear wort, giving a clue as to the Teaninich distillery character: a fragrant exotic grassiness that brings to mind Japanese green tea and coumarin-rich bison grass. Fat stills also add a distinct oiliness to the texture while not blunting any of its penetrating acidity.\u003c\/p\u003e\n\u003cp\u003eA 12-year-old is part of Diageo’s Flora \u0026amp; Fauna series and there are occasional releases from independent bottlers.\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances.\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninich ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e60.1% ABV\u003c\/p\u003e\n\u003cp\u003e50cl\u003c\/p\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":52792008704338,"sku":"TEA4GDSC37005","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Teaninich4YearOld2018GreatDramsCaskSampleSeriesSingleCask_37005HighlandScotchWhisky_2023_50cl.jpg?v=1771967599"},{"product_id":"girvan-26-year-old-1997-fib-whisky-series-ii-permutations-single-islay-peated-px-sherry-cask-single-grain-scotch-whisky-2024-70cl","title":"Girvan 26 Year Old 1997 Fib Whisky Series II Permutations Single Islay Peated PX Sherry Cask Single Grain Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eGirvan 26 Year Old 1997 Fib Whisky Series II Permutations Single Islay Peated PX Sherry Cask Single Grain Scotch Whisky (2024) 70cl \u003c\/h2\u003e\n\u003cp\u003eA peated ex-islay PX sherry cask grain whisky? Mind blown! \u003c\/p\u003e\n\u003cp\u003eFib whisky are no stranger to unusual cask types and they happen to work out quite well. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFib is an independent bottler with a unique approach to single cask Scotch whisky. Rather than bottling one cask at a time, Fib prefers to get creative with the spirit it acquires. Half of the cask is bottled as it comes whilst the other half is given an additional maturation in a second cask.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eNose: Notes of peated barley. The sweet smoke is prominent but not overwhelming, offering a delicate introduction to the complexity within. As the aroma unfolds, notes of buttery shortbread and rich sweetness.\u003c\/p\u003e\n\u003cp\u003eTaste: Delivers a beautiful balance of sweet and savory. The buttery biscuit base notes harmonize perfectly with the sweet, smoky notes. The influence of the Pedro Ximénez finish introduces dried sultana tones, adding a fruity richness that complements the subtle smokiness inherited from the Caol Ila cask.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish is long and satisfying, with the smoky sultana notes lingering on the palate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Girvan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eWilliam Grant \u0026amp; Sons' sole grain distillery shares its industrial estate home with Ailsa Bay, and provides fillings for Grant's and other blends.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eWilliam Grant \u0026amp; Sons built its Girvan distillery after a strange wrangle between the Grant family and DCL. According to legend, Grant’s had decided to run a TV ad for its Standfast brand on commercial television. DCL took umbrage at this show of crass commercialism and promptly said that it would cut off Grant’s supply of grain whisky.\u003c\/p\u003e\n\u003cp\u003eAs this would have seriously affected the growth of Standfast, the family did what they always have done: built a new distillery from scratch – and quickly. Girvan on the Clyde coast was chosen because of the size of the site and encouragement given by the local council for large-scale investment in the area.\u003c\/p\u003e\n\u003cp\u003eIn 1963, under the eye of the young Charles Grant Gordon, the distillery was built, commissioned and in production within nine months. In an echo of his great-grandfather William Grant at Glenfiddich, the first spirit ran on Christmas Day. The cutting off of grain could also be seen as giving the impetus for the launch of Glenfiddich Pure Malt the same year.\u003c\/p\u003e\n\u003cp\u003eGirvan continues to provide grain for the Grant’s portfolio and other blenders.\u003c\/p\u003e\n\u003cp\u003eIn 1985 William Grant \u0026amp; Sons launched Black Barrel single grain, but this was withdrawn. In 2014 the firm tried again with a new range at different age statements under the name Girvan Patent Still.\u003c\/p\u003e\n\u003cp\u003eIn 1995 the original Coffey stills were replaced with a new multiple-column vacuum still set-up. The site was also home to the Ladyburn malt whisky distillery which ran from 1965-75. Today it is also home to the Hendrick’s gin plant and the Ailsa Bay malt distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Girvan","offers":[{"title":"Default Title","offer_id":52792011063634,"sku":"GIRV26PXISLAY1997","price":99.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Girvan26YearOld1997FibWhiskySeriesIIPermutationsSingleIslayPeatedPXSherryCaskSingleGrainScotchWhisky_2024_70cl.jpg?v=1771967663"},{"product_id":"springbank-14-year-old-1991-queen-of-the-moorlands-single-bourbon-cask-warehouse-5-campbeltown-single-malt-scotch-whisky-2005-70cl","title":"Springbank 14 Year Old 1991 Queen Of The Moorlands Committee Single Bourbon Cask Warehouse 5 Campbeltown Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eSpringbank 14 Year Old 1991 Queen Of The Moorlands Committee Single Bourbon Cask Warehouse 5 Campbeltown Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 36 bottles for the Queen of The Moorlands Committee\u003c\/p\u003e\n\u003cp\u003eA rare single cask bottled from a single bourbon cask by Queen Of the Moorlands \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Queen Of The Moorlands range was a series of bottlings selected by David Wood and friends for his Wine Shop in Leek in the early-mid 2000s. The casks David selected were particularly excellent and many are now highly sought after and very well regarded by enthusiasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBottlings such as the 1982 Caol Ila, the 1991 Bowmore and the 1969 Strathisla are all tremendous - if extremely scarce and hard to find nowadays. The whiskies are worth buying if you can find them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Springbank\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSpringbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It manages to do this while operating a highly complex distillation regime, which creates three different styles.\u003c\/p\u003e\n\u003cp\u003eThe equipment at Springbank is resolutely old-style: an old Boby mill, an open-top cast-iron mash tun, wooden washbacks made from boatskin larch; and three stills, direct fire on one of them, a worm tub on another.\u003c\/p\u003e\n\u003cp\u003eThe malt is handled in three ways to produce three contrasting whiskies – Springbank itself is medium-peated, Longrow is heavily peated, while Hazelburn has no peat at all. Ferments are very long – in excess of 100 hours; with low-gravities which both produces a low-strength wash and high levels of esters. This fruity base is then distilled in three different ways, depending on the style being produced.\u003c\/p\u003e\n\u003cp\u003eSpringbank is partially triple-distilled. The wash still (which is direct fired) works as normal producing low wines, the strongest portion of which are directed to the spirit still charger. The remainder is redistilled in the intermediate still (which has a worm tub) and put into the feints receiver along with the heads and tails from the spirit still distillation.\u003c\/p\u003e\n\u003cp\u003eThis mix makes up 80% of the final charge, with the strong portion of low wines from the wash still making up the remaining 20%.\u003c\/p\u003e\n\u003cp\u003eUnsurprisingly, the result is a highly complex new make that is collected at an average strength of 71-72% – lightly smoky, oily, fruity, delicately fragrant yet powerful.\u003c\/p\u003e\n\u003cp\u003eLongrow is heavier and smokier – the malted barley obviously playing a significant part, but so does distillation in the direct-fired wash still and second distillation in the spirit still which has the worm tub. It is collected at 68%, lower than Springbank.\u003c\/p\u003e\n\u003cp\u003eHazelburn undergoes standard triple distillation and is collected at between 74-76% abv.\u003c\/p\u003e\n\u003cp\u003eMaturation for all three is in a mix of casks – as well as the standard ex-Bourbon, ex-Sherry and refill, other types [wine and rum] and sizes [60 litre ‘rundlets’ and 50 litre ‘kilderkan' are used.\u003c\/p\u003e\n\u003cp\u003eContinuity is the watchword at Springbank. This distillery has been in the ownership of the Mitchell family and its ancestors since 1837. Indeed, as its founder William Reid was related to the Mitchells by marriage you could argue that they were there from the word go.\u003c\/p\u003e\n\u003cp\u003eIt was in 1828 that Reid took out a licence, but there was a rich – and extensive – heritage of illicit distillation in the Kintyre Peninsula. Indeed, thanks to the Still Books of Campbeltown plumber and coppersmith, Robert Armour, we can accurately chart how many there were. The books show that Armour made 400 sma’ stills from 1811-1817, bringing him an income of £350 per year, and the surnames Reid and Mitchell appear in his detailed accounts.\u003c\/p\u003e\n\u003cp\u003eLike many smugglers, Reid didn’t survive long once he joined the legitimate trade and in 1837 he sold to his in-laws John and William Mitchell. The latter brother left in 1872 to join his other two brothers at Riechlachan, at which point John’s son Alexander joined Springbank [hence the J\u0026amp;A Mitchell still on the label].\u003c\/p\u003e\n\u003cp\u003eThe 19th and early 20th centuries were a boom time for Campbeltown. Thanks to a fast sea crossing to Glasgow and a small coal seam at nearby Machrihanish it became Scotland’s whisky capital. At some point or other there were 35 distilleries operational. The style tended to be medium- to heavy-bodied, with some smokiness and an oily texture (though each distillery would work its own variation on this theme).\u003c\/p\u003e\n\u003cp\u003eThe distilling trade, however, collapsed in the 1920s. All of Scotland was affected with 50 distilleries closing, but Campbeltown was disproportionately affected, with only Springbank, Glen Scotia and Hazelburn surviving the Great Purge. By the 1960s only it and Glen Scotia were left.\u003c\/p\u003e\n\u003cp\u003eThat is not to say it was not immune to the vagaries of the whisky trade. Despite beginning to build a reputation as a single malt, Springbank was mothballed between 1979 to 1987. On reopening, owner Hedley Wright [John Mitchell’s great-great grandson] made the momentous decision to no longer sell to blenders, but develop single malt sales. Maltings were re-opened in 1992 and while the combination of managing limited stocks – the result of the mothballed period and somewhat over-eager sales of what was left – it has taken a number of years to get the Springbank range fully balanced, which now it is. It remains, deservedly, one of Scotland’s cult malt whiskies and a template for many new distillers.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Springbank","offers":[{"title":"Default Title","offer_id":52792012341586,"sku":"SPR14QOTM1991SC","price":379.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Springbank14YearOld1991QueenOfTheMoorlandsSingleBourbonCaskWarehouse5CampbeltownSingleMaltScotchWhisky_2005_70cl1.jpg?v=1771967693"},{"product_id":"bunnahabhain-25-year-old-1979-lombard-jewels-of-scotland-single-sherry-cask-7405-islay-single-malt-scotch-whisky-2004-70cl","title":"Bunnahabhain 25 Year Old 1979 Lombard Jewels of Scotland Single Sherry Cask #7405 Islay Single Malt Scotch Whisky (2004) 70cl","description":"\u003ch2\u003eBunnahabhain 25 Year Old 1979 Lombard Jewels of Scotland Single Sherry Cask #7405 Islay Single Malt Scotch Whisky (2004) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 559 bottles drawn from a single sherry butt. \u003c\/p\u003e\n\u003cp\u003eSherried Bunnahabhain is the stuff of dreams.  \u003c\/p\u003e\n\u003cp\u003eDistilled in April 1979 and bottled in 2004 under Jewels of Lombard\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eSmoky nose leads to fruity undertones. A smooth palate with distinctive light oiliness with its age showing so far. \u003c\/p\u003e\n\u003ch3\u003eAbout Bunnahabhain\u003c\/h3\u003e\n\u003cp\u003eBunnahabhain is a substantial Victorian distillery which smacks of the confidence of that period. Everything about it is large, from the huge courtyard to the stills. It is these with their low fill levels and massive amount of available copper which help to craft what has always been a light style of malt. Ageing has traditionally been in ex-Sherry casks which adds a sumptuous sweet richness to the spirit though quite where the spicy ginger note, which is a marker for Bunna’, comes from is unclear. Occasionally refill casks show an almost salty edge.\u003c\/p\u003e\n\u003cp\u003eAlthough peat levels had dropped to virtually nothing from the 1960s onwards, Bunna’ did start life smokier than it is now, something which Burn Stewart is reviving. These days, around 20% of production is heavily peated, destined for a variety of bottlings, the main one being Toiteach.\u003c\/p\u003e\n\u003cp\u003eIslay’s remote north east coast might seem a strange place to find a substantial Victorian distillery, but it was chosen in 1881 by William Robertson (of Robertson \u0026amp; Baxter) in partnership with Greenlees Bros. as the perfect spot for his island vision. Constructing it meant not only building the distillery but houses as well, putting in a road, and adding on a pier so that casks and barley could come in, and whisky go out. It cost Robertson £30,000 (£2.6m in today’s money). In 1887, when Bunnahabhain merged with Glenrothes, Highland Distillers [now Edrington] was formed.\u003c\/p\u003e\n\u003cp\u003eWhile other Islay distilleries sold their make as single malts and for blending, Bunna’s destiny was always with the latter. While it was used across the industry, it performed a central role in three R\u0026amp;B blends: Famous Grouse, Cutty Sark and, in time, Black Bottle.\u003c\/p\u003e\n\u003cp\u003eRapid growth for Scotch in the early 1960s saw the stills being doubled in 1963, the same year as the floor maltings came out. Its good fortunes weren’t to last and like many distilleries it was mothballed in 1982. Although this only lasted two years, production levels were kept low for many years. By the end of the 1980s it was finally ready to emerge as a single malt with the tag-line ‘the unpronounceable malt’. The vast bulk of its make was however still making its way into blends.\u003c\/p\u003e\n\u003cp\u003eDespite an upturn in the whisky market, Edrington sold it (while retaining fillings contracts) in 2003 to Burn Stewart for £10m. Burn Stewart itself was owned by Trinidad-based conglomerate CL Financial which went spectacularly bust in 2009. In 2013 CL’s receivers sold Burn Stewart to its long-term South African distributor, Distell. Since then production levels have increased as have sales of the single malt – with significant success in Africa and Taiwan.\u003c\/p\u003e\n\u003cp\u003eIn 2017 Distell announced an £11 million investment in upgrading Bunnahabhain’s ‘scruffy’ appearance, and transform the site into a ‘world-class whisky destination’.\u003c\/p\u003e\n\u003cp\u003eThe three-year upgrade programme began in 2019 with the demolition of shoreline warehouses, which will make way for a new visitor centre.\u003c\/p\u003e\n\u003cp\u003e50% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Whisky Situation","offers":[{"title":"Default Title","offer_id":52792018141522,"sku":"BUN25LJOS1979","price":459.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Bunnahabhain25YearOld1979LombardJewelsofScotlandSingleSherryCask_7405IslaySingleMaltScotchWhisky_2004_70cl.jpg?v=1784679844"},{"product_id":"port-ellen-40-year-old-1983-finn-thomson-single-refill-sherry-butt-680-islay-single-malt-scotch-whisky-2023-70cl","title":"Port Ellen 40 Year Old 1983 Finn Thomson Single Refill Sherry Butt #680 Islay Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003ePort Ellen 40 Year Old 1983 Finn Thomson Single Refill Sherry Butt #680 Islay Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 680 bottles produced from a single sherry cask\u003c\/p\u003e\n\u003cp\u003eArguably the rarest of Islay whiskies and a recently resurrected ghost distillery that is a long way off producing anything for the common person with an 8 or 10 Year Old. One thing is certain, most that try Port Ellen agree it is meaty and majestic. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePort Ellen 40 Years Old Finn Thomson 1983 is an extremely rare single cask whisky from Port Ellen, distilled just a few weeks before the distillery shut its doors in 1983. It was released by Finn Thomson, who revived his family’s whisky business: an incredible heritage that goes back 300 years and nine generations. The whiskies are being offered from the Thomson family’s private cask collection, resulting in some exceptionally rare and old bottlings. The single malt was distilled on 16 March 1983 and matured for 40 years in a refill sherry butt. It was bottled on 6 November 2023 at 52.7%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Port Ellen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePort Ellen operated for over 150 years, but it wasn't until its demise that its whisky grew to become some of the most iconic.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s smokiness is quite different to the rest of its neighbours on Islay’s south coast, being both highly maritime in nature alongside a sharp lemon element, light tar and some oiliness in the texture. Because most of the bottlings have been matured in refill casks it is rare to find a Port Ellen with a huge amount of oak. While this accentuates the smokiness it also lends it a somewhat austere nature.\u003c\/p\u003e\n\u003cp\u003eAs the world’s love of smoky whiskies has increased so its stock has risen – not necessarily because of it having any greater qualities than its neighbours but simply because it is rare. It is fast becoming a whisky only investors can afford to buy.\u003c\/p\u003e\n\u003cp\u003ePort Ellen was opened in 1824, later than its neighbours on Islay’s south coast. It was built by Alexander Mackay, on the site of a malt mill which had possibly been supplying the many illicit distillers on the Oa Peninsula. Mackay struggled and in 1836 the lease of the distillery was taken by the 21-year-old John Ramsay whose uncle Ebenezer was a distiller based in Clackmannanshire and related to the Steins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRamsay was a man of his time. As well as establishing the distillery, he became the business partner of Walter Frederick Campbell who owned Islay. Between them they started the bi-weekly steamer between the island and Glasgow which undoubtedly helped cement whisky-making as a major industry on the island. It also made Port Ellen, rather than Bowmore, the island’s main ferry terminal.\u003c\/p\u003e\n\u003cp\u003eHe also introduced ‘improved’ agricultural practises to Islay. One reason for the island not suffering from the worst of the Clearances is down to the open and benign attitude of its then laird to his tenants. In 1869, the sales of Port Ellen were handed to W.P. Lowrie, the blender and broker who among many other things loaned James Buchanan money (and supplied stock) for the young tyro blender. By this time Campbell’s Port Ellen had already started to be exported to the United States.\u003c\/p\u003e\n\u003cp\u003eThe distillery remained in the Ramsay family’s hands until 1920 when it was sold to the newly formed Port Ellen Distillery Co.. which had been formed by John Dewar and James Buchanan, who had by then bought Lowrie’s business. When these two firms became part of DCL in 1925, so ownership of Port Ellen passed into the hands of the industry giant. It closed in 1930 and remained silent – something which is often forgotten – until 1967.\u003c\/p\u003e\n\u003cp\u003eIn 1973, the old distillery buildings were dwarfed by the new drum maltings which were erected alongside, initially to supply malt for DCL’s three Islay plants, Caol Ila, Lagavulin, and Port Ellen.\u003c\/p\u003e\n\u003cp\u003eThe 1980s whisky loch hit Islay hard. These were the days when the received wisdom was that only a small number of intrepid drinkers would enjoy smoky single malt – indeed single malt wasn’t even being considered as an option by major distillers.\u003c\/p\u003e\n\u003cp\u003eBlenders meanwhile only needed a small percentage of smoky malt in their whisky. The result was that distilleries either went onto short time working, or closed. With three distilleries on the island, DCL was more exposed than most and Port Ellen drew the short straw. In 1983 it closed forever. The maltings only stayed open thanks to a gentlemen’s agreement [the Concordat] between Islay’s distillers in which they all agreed to take a percentage of their malted barley from the plant.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s fame therefore only came after the distillery doors had been firmly bolted. Stocks are dwindling… and prices rising.\u003c\/p\u003e\n\u003cp\u003eHowever, in October 2017 Diageo revealed plans to reopen both Port Ellen and Brora distilleries, which also closed in 1983. Subject to planning permission, the two sites are expected to be operational once more by 2020.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Port Ellen","offers":[{"title":"Default Title","offer_id":52792022827346,"sku":"PE401983FTSC680","price":6299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/PortEllen40YearOld1983FinnThomsonSingleRefillSherryButt_680IslaySingleMaltScotchWhisky_2023_70cl.jpg?v=1771967840"},{"product_id":"dailuaine-17-year-old-2008-woodrows-of-edinburgh-single-ex-mortlach-oloroso-sherry-hogshead-303793-speyside-single-malt-scotch-whisky-2025-70cl","title":"Dailuaine 17 Year Old 2008 Woodrow's Of Edinburgh Single ex Mortlach Oloroso Sherry Hogshead #303793 Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eDailuaine 17 Year Old 2008 Woodrow's Of Edinburgh Single ex Mortlach Oloroso Sherry Hogshead #303793 Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 155 bottles produced from a single Mortlach Oloroso Sherry Hogshead\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Rich with honeyed apples, sultanas, and an undertone of earthy barley, with subtle notes of cashew and forest floor. \u003cbr\u003e\u003cbr\u003ePalate: Oily and layered, revealing walnut, raisin, and syrupy sweetness, lifted by bright orange zest and a hint of white pepper. A delicate savoury meaty note underpins the fruit. \u003cbr\u003e\u003cbr\u003eFinish: Long finish with spiced star anise and tart red fruit notes lingering alongside.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Dailuaine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRarely seen as a single malt bottling (the occasional Flora \u0026amp; Fauna from owner Diageo, infrequent independent offerings) Dailuaine is one of the many hard-working distilleries which quietly provide fillings for blends. That doesn’t mean it is in any way boring.\u003c\/p\u003e\n\u003cp\u003eThe set-up – six large stills, condensers – suggests that a light style should be produced, but instead it produces a heavy ‘meaty’ make thanks to long fermentation, rapid distillation and the use of stainless steel in the condensers to cut down on copper interaction. That Flora \u0026amp; Fauna bottling (from ex-Sherry casks) shows this mix of richness and sweetness at its best.\u003c\/p\u003e\n\u003cp\u003eAt the end of the 19th century, Dailuaine was the largest single malt distillery in Speyside and also one of the most innovative in terms of design. It was built in 1851 by William Mackenzie and by the 1860s was being serviced by the Strathspey railway.\u003c\/p\u003e\n\u003cp\u003eA complete rebuild in 1884 saw the installation of Scotland’s first pagoda on a kiln whose pitch was deliberately steep to minimise the contact time between peat smoke and drying malt, one of the clearest indications of how the old ‘Strathspey’ style was changing. In 1898, it merged with Talisker to form Dailuaine-Talisker Distilleries Ltd. The distillery perished in a fire in 1917, by which time it had become part of DCL. Saladin maltings ran from 1959 to 1970.\u003c\/p\u003e\n\u003cp\u003eDailuaine is also home to a dark grains plant and processes all of the spent grains from Diageo’s southern and central sites. If you see clouds of smoke rising from a riverside glen as you drive by the slopes of Ben Rinnes, that’s Dailuaine at work.\u003c\/p\u003e\n\u003cp\u003e58.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Dailuaine","offers":[{"title":"Default Title","offer_id":52792038818130,"sku":"WOEDAI17SC2008","price":89.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Dailuaine17YearOld2008Woodrow_sOfEdinburghSingleexMortlachOlorosoSherryHogshead_303793SpeysideSingleMaltScotchWhisky_2025_70cl.jpg?v=1771968194"}],"url":"https:\/\/whiskysituation.co.uk\/collections\/independent-bottlings.oembed?page=10","provider":"Whisky Situation","version":"1.0","type":"link"}