{"title":"Limited Editions","description":"","products":[{"product_id":"macallan-amber-meadow-harmony-collection-70cl","title":"Macallan Amber Meadow Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003e\u003cspan\u003eMacallan Amber Meadow Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe Harmony Collection Amber Meadow, the third instalment in the Harmony Collection, is a collaboration between The Macallan, Stella and Mary McCartney. This edition pays tribute to Scotland's verdant landscapes, a shared legacy of generations past. Emphasizing sustainability, it uses recycled natural materials for its packaging. The design is enhanced by Mary McCartney's photography of The Macallan Estate, featured on the presentation box and bottle labels, reinvigorating discarded meadow cuttings for a new purpose.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : O\u003cspan\u003erange and lemon, honeysuckle, vanilla, coconut and ripe barley fields.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eRich oak, lemon, melon, classic scone, almond and green tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eRich, sweet, long and complex.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan\u003c\/h3\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\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl.\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782684930386,"sku":"MACAMBMEAD","price":159.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988012032.jpg?v=1771919756"},{"product_id":"macallan-rich-cacao-the-harmony-collection-travel-retail-exclusive-70cl","title":"Macallan Rich Cacao (The Harmony Collection) Travel Retail Exclusive 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Rich Cacao (The Harmony Collection) Travel Retail Exclusive 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan distillery was founded in 1824 by Alexander Reid, a barley farmer and school teacher. Now owned by the Edrington Group, The Macallan prides itself on its Six Pillars, which include its curiously small stills, very narrow 'cut' of new make spirit and exceptional cask management. It is the most sought after whisky for collectors, regularly setting records at auctions all round the world.\u003c\/p\u003e\n\u003cp\u003eA new £140 million subterranean distillery and visitor centre on the Easter Elchies estate was opened to the public in the summer of 2018 and has since won several awards for its architectural quality; with its exciting features including glass walls of vintage whiskies, a circular pod of copper pot stills, and a Boutique reflecting those in Dubai and Heathrow airports.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Harmony Collection: Rich Cacao\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIntroduced in 2021, The Harmony Collection from Macallan is an exploration into the world of sustainable packaging, in an effort coexist \u003cem\u003eharmoniously\u003c\/em\u003e with the environment. We’ll assume that some importance was placed upon the whisky as well, as this first edition represents yet another collaboration with chef Jordi Roca, of El Cellar De Can Roca. Whisky Maker Polly Logan had the job of traveling to the restaurant and experiencing the chocolate making process that has inspired the Rich Cacao release. Nice work if you can get it.\u003c\/p\u003e\n\u003cp\u003eCask Type: Sherry Seasoned Oak\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eChocolate fondant, honey, oak, zesty lime and ginger\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eDark chocolate, honey, dates, vanilla and cinnamon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eLong with rich chocolate\u003c\/span\u003e\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\u003c\/div\u003e\n\u003cp\u003e44% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782992785746,"sku":"5010314311278","price":209.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4379269602_9987290d-f55b-457e-a663-7256b91a60f6.jpg?v=1771920195"},{"product_id":"glenfiddich-21-year-old-gran-reserva-lunar-new-year-2022-limited-edition-70cl","title":"Glenfiddich 21 Year Old Gran Reserva Lunar New Year 2022 Limited Edition 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eGlenfiddich 21 Year Old Gran Reserva Lunar New Year 2022 Limited Edition 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGlenfiddich 21 Year Old Gran Reserva is a truly delectable Single Malt Scotch Whisky, with a beautiful presentation box especially for Chinese New Year.\u003c\/p\u003e\u003cp\u003eCreated using casks that once contained premium Caribbean rum, the Glenfiddich 21 year old spends a further four months finishing in Gran Reserva barrels which are hand selected by Malt Master Brian Kinsman, adding to its distinctive and complex flavour and thus giving this expression its name.\u003c\/p\u003e\u003cp\u003eUncover the intense and vanilla sweet aroma teasing with floral notes and hints of banana, rich toffee, and leather. Delve deeper and discover the intricate flavour complexities of Glenfiddich 21 year old Gran Reserva, the initially soft, then brisk, vibrant and peppery taste with a touch of smoke, lime, ginger and spices all culminate in a very long, warming, dry and spicy finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Intense and vanilla sweet. Floral hints of banana, figs, rich toffee, new leather and oak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003eInitially soft, then brisk, vibrant and drying, peppery, a touch of smoke, oak, lime, ginger and spices.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003eVery long, warming, dry and spicy\u003c\/p\u003e\u003cp\u003e40% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenfiddich","offers":[{"title":"Default Title","offer_id":52786742067538,"sku":"5010327324081","price":329.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4327582795.jpg?v=1771939910"},{"product_id":"glenfiddich-centenary-edition-1986-bottling-100-years-celebration-limited-edition-75cl","title":"Glenfiddich Centenary Edition (1986 bottling) 100 Years Celebration Limited Edition 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eGlenfiddich Centenary Edition (1986 bottling) 100 Years Celebration Limited Edition 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA piece of Glenfiddich History in a bottle! \u003c\/p\u003e\u003cp\u003eA special limited edition of Glenfiddich released in 1987 to celebrate the distillery's centenary - the first run of spirit was on Christmas day 1887.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGlenfiddich is one of the most well known distilleries in the world today, built in 1886 by William Grant it has stood the test of time and thrived to this very day and is considered also the world's most awarded single malt. This expression of the Centenary limited edition was capped and sealed on Christmas of 1986 and was released to mark the centenary of the distillery’s existence. also comes with a certificate. Once opened the aromas of pancakes, apple juice, barley, and smoke, and the palate is honey, citrus, grass and oak with a medium long finish of apricot, liquorice, and oak.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIn Superb condition\u003c\/p\u003e\u003cp\u003e*** One also available factory sealed \/ distillery supply sealed which is in perfect time capsule condition ***\u003c\/p\u003e\u003cp\u003e43% AB\u003c\/p\u003e\u003cp\u003e75cl\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Glenfiddich","offers":[{"title":"Default Title","offer_id":52786744230226,"sku":"00086","price":489.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4115294886.jpg?v=1771939981"},{"product_id":"glenfiddich-centenary-edition-sealed-box-1986-bottling-100-years-celebration-limited-edition-75cl","title":"Glenfiddich Centenary Edition  ** SEALED BOX **(1986 bottling) 100 Years Celebration Limited Edition 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eGlenfiddich Centenary Edition ** SEALED BOX**(1986 bottling) 100 Years Celebration Limited Edition 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eBRAND NEW FATORY PLASTIC WRAP STILL ON PRODUCT!!!!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA piece of Glenfiddich History in a bottle! A sealed brand new bottle that is that has not been opened since being made in 1986 nor handled by someone either. It is assumed the interior of this is perfect and as new which is rare as rocking horse....\u003c\/p\u003e\u003cp\u003eA special limited edition of Glenfiddich released in 1987 to celebrate the distillery's centenary - the first run of spirit was on Christmas day 1887.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGlenfiddich is one of the most well known distilleries in the world today, built in 1886 by William Grant it has stood the test of time and thrived to this very day and is considered also the world's most awarded single malt. This expression of the Centenary limited edition was capped and sealed on Christmas of 1986 and was released to mark the centenary of the distillery’s existence. also comes with a certificate. Once opened the aromas of pancakes, apple juice, barley, and smoke, and the palate is honey, citrus, grass and oak with a medium long finish of apricot, liquorice, and oak.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIn as new conditon\u003c\/p\u003e\u003cp\u003eBottle Number 6034\u003c\/p\u003e\u003cp\u003e*** one also available without being sealed ***\u003c\/p\u003e\u003cp\u003e43% AB\u003c\/p\u003e\u003cp\u003e75cl\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Glenfiddich","offers":[{"title":"Default Title","offer_id":52786744328530,"sku":"00087","price":499.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4116848379.jpg?v=1771939991"},{"product_id":"glenallachie-sinteis-series-part-i-2014-chinquapin-px-cask-matured-speyside-single-malt-scotch-whisky-2025-70cl","title":"GlenAllachie Sinteis Chapter 1 Chinquapin \u0026 Pedro Ximénez Cask Matured Cask Strength Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eGlenAllachie Sinteis Chapter 1 Chinquapin \u0026amp; Pedro Ximénez Cask Matured Cask Strength Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; margin-top: 0px; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e‘Sinteis’ (pronounced sin-teesh) meaning ‘synthesis’ in Scottish Gaelic, embodies our cask creativity as we merge two bold yet complementary wood types to concoct unparalleled expressions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eUniting rich single malt matured in first-fill Pedro Ximénez Sherry puncheons and Chinquapin, a native American oak from the Ozarks in Missouri, has created a medley of dark fruit, baking spices and chocolate tones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eWe proudly present this Sinteis Series bottling at a cask strength of 57.8% ABV, natural colour and non-chill filtered, allowing the unique spirit to speak for itself.\u003c\/span\u003e\u003cbr style=\"box-sizing: inherit;\"\u003e\u003c\/p\u003e\n\u003ch3 style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong style=\"box-sizing: inherit;\"\u003eNOSE:\u003c\/strong\u003e Liquorice, butterscotch and grilled honeycomb, with candied orchard fruits, cocoa and treacle tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; margin-bottom: 0px; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong style=\"box-sizing: inherit;\"\u003eTASTE:\u003c\/strong\u003e Ginger, butterscotch and candied lemon slices, followed by fig jam, blackberries and molasses, with cinnamon spice and rich cocoa on the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; margin-bottom: 0px; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e \u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; margin-bottom: 0px; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e57.8% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; box-sizing: inherit; margin-bottom: 0px; caret-color: rgba(18, 18, 18, 0.75); color: rgba(18, 18, 18, 0.75);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e70cl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"GlenAllachie","offers":[{"title":"Default Title","offer_id":52786853445970,"sku":"GLENALSINT01","price":72.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/GlenAllachie_Sinteis_Chapter_1_Chinquapin_Pedro_Ximenez_Cask_Matured_Cask_Strength_Speyside_Single_Malt_Scotch_Whisky_2025_70cl.jpg?v=1771941238"},{"product_id":"glengoyne-teapot-dram-batch-6-2018-70cl","title":"Glengoyne Teapot Dram Batch #6 Limited Edition Highland Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eGlengoyne Teapot Dram Batch #6 Limited Edition Highland Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGlengoyne Teapot Dram Batch 6 has been matured in first-fill oloroso Sherry casks and bottled without chill filtration at a cask strength of 59.3% abv.\u003c\/p\u003e\n\u003cp\u003eThe sixth edition in the series, just 2,772 bottles will be available exclusively from the Glengoyne distillery shop.\u003c\/p\u003e\n\u003cp\u003eThe whisky is described as having aromas of ‘fresh pineapple and digestive biscuits’, with notes of ‘sweet treacle, cinnamon, marzipan and cloves’ on the palate.\u003c\/p\u003e\n\u003cp\u003eKaty Macanna, brand manager for Glengoyne, said: ‘The Teapot Dram is a firm favourite amongst Glengoyne fans, and we’re delighted to share the latest release in the series.\u003c\/p\u003e\n\u003cp\u003e‘Our team is a vital part of that history, and the Teapot Dram series helps to tell the story of one of our old and most treasured distillery traditions.’\u003c\/p\u003e\n\u003cp\u003eThe Teapot Dram series is inspired by the tradition of doling out three fingers of whisky matured in oloroso Sherry casks to distillery workers three times a day.\u003c\/p\u003e\n\u003cp\u003eWorkers with weaker dispositions would pour the remnants of their drams into a copper teapot that stood on the canteen windowsill, which their older colleagues would help themselves to.\u003c\/p\u003e\n\u003cp\u003eThe practice, known as dramming, was discontinued in the 1970s.\u003c\/p\u003e\n\u003cp\u003e59.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glengoyne","offers":[{"title":"Default Title","offer_id":52787044614482,"sku":"GLGOTPD6","price":299.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4300348979.jpg?v=1771942122"},{"product_id":"glenrothes-18-year-old-2006-dram-mor-single-refill-oloroso-hogshead-cask-7479-5th-anniversary-limited-edition-2024-70cl","title":"Glenrothes 18 Year Old 2006 Dram Mor Single Refill Oloroso Hogshead Cask #7479 5th Anniversary Limited Edition (2024) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003cstrong\u003eGlenrothes 18 Year Old 2006 Dram Mor Single Refill Oloroso Hogshead Cask #7479 5th Anniversary Limited Edition (2024) 70cl\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e1 of 330 bottles.\u003c\/p\u003e\u003cp\u003eMatured in a first fill Oloroso cask. This means we have a gorgeous and rich whisky. This is a speyside whisky lover's dream.\u003c\/p\u003e\u003cp\u003eCould not have picked a better cask to bottle for the fifth anniversary of an indie bottler that is fast rising in popularity!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Dram Mor \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDràm Mòr is an independent spirits bottler established in 2019 by husband and wife team Kenny and Viktorija Macdonald. The company started as an export agency for Scottish brands, but as demand for independent, high-quality spirits increased, we decided it was time to venture into the world of independent bottling. They provide bespoke single cask spirits to 14 countries worldwide and they're delighted to grow the business portfolio to include a range of spirits along with carefully selected whiskies. Today, their products can be found in specialty spirits retailers, Michelin Star restaurants, and bespoke wine and gourmet outlets worldwide. Viktorija and Kenny both have backgrounds working for Whisky companies and are the co-founders of the Mòr Whisky Club held at Oran Mòr, Glasgow.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eColour: As black as the Errol of Hell’s waistcoat (dark Mahogany).\u003c\/p\u003e\u003cp\u003eNose: Spanish sun-dried fruits in abundance, smothering the warm Spanish oak it has been wedded to for all these years.\u003c\/p\u003e\u003cp\u003ePalate: Oh boy! The most luxurious and sumptuous of Sherry bombs. This is so moreish you will need to hide the bottle. Sweet stewed dried fruit and nut, chocolate and ginger and cinnamon dance across the tastebuds. A touch of old leather and sherry-soaked prunes.\u003c\/p\u003e\u003cp\u003eFinish: This is going to stay with you for an age! Delightful, playful and warming its way to the tip of your toes.\u003c\/p\u003e\u003cp\u003e55.2% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenrothes","offers":[{"title":"Default Title","offer_id":52787504709970,"sku":"000378","price":169.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4704019705.jpg?v=1771943233"},{"product_id":"glen-scotia-12-year-old-icons-of-campbeltownthe-mermaid-limited-edition-palo-cortado-finish-2023-3cl-sample","title":"Glen Scotia 12 Year Old Icons of CampbeltownThe Mermaid Limited Edition Palo Cortado Finish (2023) 3cl Sample","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eGlen Scotia 12 Year Old Icons of CampbeltownThe Mermaid Limited Edition Palo Cortado Finish (2023) 3cl Sample\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eIt’s all go in Campbeltown at the moment with the announcement last month that plans for North Star Spirits’ Dál Riata distillery have been approved. This was preceded in May by the news that Glasgow-based independent whisky bottler and blender Brave New Spirits has planning permission for a new distillery called Witchburn, and then there’s Machrihanish, from the people who brought you the Isle of Raasay distillery, which is due to open in 2025.\u003c\/div\u003e\u003cdiv\u003eSo soon the number of working distilleries will have doubled from three to six. But if you want whisky now, you’ll have to visit the old guard Springbank, Glengyle, and Glen Scotia distilleries. All three make superb whisky, though Springbank releases are so in-demand that they seem to sell out before they hit the shelves. Glengyle too with its Kilkerran range is increasingly hard to come by, there’s no more of the excellent 12 Year Old to go around. And this latest release we have from Glen Scotia is also likely to be heavily in demand.\u003c\/div\u003e\u003cdiv\u003eIntroducing Glen Scotia The Mermaid \u003c\/div\u003e\u003cdiv\u003eIt’s called Glen Scotia The Mermaid and it’s the first in the distillery’s new Icons of Campbeltown series. It’s a 12-year-old unpeated single malt aged first in bourbon casks before being treated to a finishing period in palo cortado sherry casks. This is a very unusual and rarely seen type of sherry that has the flavour of an amontillado but with the body of an oloroso. It’s a dry style, so you’re not going to get the sherry bomb sweetness that most of us expect from a sherry cask whisky. There’s also a salty edge which accentuates the classic maritime character of Glen Scotia – see the full tasting note below. It’s bottled at cask strength, 54.1% ABV.\u003c\/div\u003e\u003cdiv\u003e\n\u003cimg src=\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/Icons-of-Campbeltown-The-Mermaid_%C2%A390.00_lifestyle-1-1024x768.jpg\" alt=\"Icons of Campbeltown The Mermaid\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003eIain McAlister, distillery manager and master distiller at Glen Scotia, explained further:\u003c\/div\u003e\u003cdiv\u003e“The Mermaid is a wonderful release that serves as a reminder of the sea and tropical climate that shape our award-winning whisky. Our local community has played a huge role in the survival and re-emergence of whisky-making in Campbeltown, and the market cross remains an important historic symbol of that enduring spirit. We’re all proud to be able to release a series of single malt whiskies that pays homage to those that have supported us on the journey. Equally our Glen Scotia community has grown beyond Scotland to fans all over the world, and I’m excited to see what they make of this adventurous unpeated limited edition, as well as to see what future releases bring.”    \u003c\/div\u003e\u003cdiv\u003eIcons of Campbeltown The Mermaid\u003c\/div\u003e\u003cdiv\u003eThe mermaid comes to life!\u003c\/div\u003e\u003cdiv\u003eNot only is the taste distinctly coastal, but the packaging could not be any more coastal. It’s inspired by a mediaeval carving of a mermaid in the market cross area of Campbeltown itself, or ‘wee toon’ as it is known by locals. The striking illustration on the whisky’s packaging is by Joel Holtzman, an artist who has worked with Marvel and LucasFilm. But the fun doesn’t end there because there is a QR code which takes you to an animation and storybook that bring the mermaid herself to life. So modern! All great fun though we think Master of Malt customers are probably more interested in the contents of the bottle which are, happily, absolutely first rate. Here’s what we thought. \u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting notes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eNose: Sweet flavours of toffee, cinnamon and chocolate with fresh sea spray and orange peel.\u003c\/div\u003e\u003cdiv\u003ePalate: Thick and creamy with molasses, brazil nuts, more toffee and distinct salty character.\u003c\/div\u003e\u003cdiv\u003eFinish: Long and nutty with a sherried tang. \u003c\/div\u003e\u003cp\u003e54.1% ABV\u003c\/p\u003e\u003cp\u003e3cl\u003c\/p\u003e","brand":"Glen Scotia","offers":[{"title":"Default Title","offer_id":52787509133650,"sku":"5016840619253","price":8.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4599836969.jpg?v=1771943330"},{"product_id":"hakushu-story-of-the-distillery-2024-limited-edition-70cl","title":"Hakushu Story of the Distillery 2024 Limited Edition 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eHakushu Story of the Distillery 2024 Limited Edition 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cimg src=\"https:\/\/www.suntory.co.jp\/whisky\/hakushu\/img\/kurashi\/20240314\/img-news-02.jpg\" alt=\"\" style=\"width: 543px; height: 362px;\" width=\"543\" height=\"362\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe single malt whiskey Hakushu Story of the Distillery 2024 EDITION\u003c\/p\u003e\u003cp\u003eis a bottle that unravels the craftsmanship of the Hakushu Distillery and the story it has woven.\u003c\/p\u003e\u003cp\u003eReleased in 2024, this is the Hakushu Story of the Distillery. It has been created by using single malt that has been matured in Bourbon casks. Each bottle features a limited edition design depicting the Hakushu Distillery.\u003cbr\u003e\u003c\/p\u003e\u003ch2\u003eA light and sweet smoky flavor that is characteristic of Hakushu.\u003c\/h2\u003e\u003cdiv\u003e\n\u003cp\u003eThis carefully selected , unblended smoky Hakushu malt whiskey is aged in bourbon barrels and then blended to create a flavor that is unique to Hakushu, grown in the forest.\u003c\/p\u003e\n\u003cp\u003eHakushu Distillery will undergo renovations and be infused with new life in 2023, marking the 50th anniversary of its completion.\u003cbr\u003eThis limited edition design for 2024 depicts the distillery as it begins to move towards the future.\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTASTING NOTES\u003c\/h2\u003e\u003cdiv\u003e\n\u003cdl\u003e\u003cdt\u003e\u003cstrong\u003eColour: Light amber\u003c\/strong\u003e\u003c\/dt\u003e\u003c\/dl\u003e\n\u003cdl\u003e\u003cdt\u003e\u003cstrong\u003eNose:  Pineapple, vanilla cream, roasted green tea\u003c\/strong\u003e\u003c\/dt\u003e\u003c\/dl\u003e\n\u003cdl\u003e\u003cdt\u003e\u003cstrong\u003ePalate: Light, soft, sweet like wasanbon, with a slight bitterness\u003c\/strong\u003e\u003c\/dt\u003e\u003c\/dl\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003cstrong\u003eFinish: \u003c\/strong\u003e\u003cstrong\u003eThe smoke of the embers, the bitterness\u003c\/strong\u003e\n\u003c\/dt\u003e\n\u003cdt\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cimg src=\"https:\/\/www.suntory.co.jp\/whisky\/hakushu\/img\/kurashi\/20240314\/img-news-04.jpg\" alt=\"\" width=\"267\" height=\"266\" style=\"width: 267px; height: 266px;\"\u003e\u003cimg src=\"https:\/\/www.suntory.co.jp\/whisky\/hakushu\/img\/kurashi\/20240314\/img-news-05.jpg\" alt=\"\" width=\"267\" height=\"267\" style=\"width: 267px; height: 267px;\"\u003e\u003cimg src=\"https:\/\/www.suntory.co.jp\/whisky\/hakushu\/img\/kurashi\/20240314\/img-news-06.jpg\" alt=\"\" width=\"265\" height=\"266\" style=\"width: 265px; height: 266px;\"\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\u003cp\u003e43% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Hakushu","offers":[{"title":"Default Title","offer_id":52787564249426,"sku":"4901777415072","price":359.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4398309441.jpg?v=1771944214"},{"product_id":"hennessy-vsop-dragon-lunar-new-year-2024-limited-edition-by-yang-yongliang-70cl","title":"Hennessy VSOP Dragon Lunar New Year 2024 Limited Edition by Yang Yongliang 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eHennessy VSOP Dragon Lunar New Year 2024 Limited Edition by Yang Yongliang 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHennessy Cognac VSOP Lunar New Year 2024\u003c\/strong\u003e is a collaboration with renowned Chinese artist Yang Yongliang, who celebrates the Year of the Dragon with a special limited-edition collection fusing tradition, art and technology.\u003c\/p\u003e\u003cp\u003eThis special edition of Hennessy V.S.O.P. features a bottle in a vibrant red hue, a symbol of joy and good fortune, in honor of Chinese New Year 2024. Yang Yongliang brings his own personal touch to this collection, drawing on his childhood memories of an ancient dragon coin given to him by his grandmother. The metal dragons, depicted on the bottles, come to life through Yongliang's digital artwork, bringing depth and movement to the design.\u003c\/p\u003e\u003cp\u003eThis collaboration between Hennessy and Yongliang transcends time and culture, honouring the symbolic importance of dragons in Chinese culture while celebrating art and innovation. Through this limited edition, Hennessy offers a remarkable fusion of tradition and modernity, perfect to welcome the Year of the Dragon in 2024.\u003c\/p\u003e\u003cp\u003eHennessy, in celebration of the 2024 Chinese New Year, the Year of the Dragon, has collaborated with the visionary Chinese artist Yang Yongliang to create a striking limited-edition collection. This collection is a beautiful amalgamation of tradition, art, and technology, echoing the ethos of a year filled with positive energy and collective celebration.\u003c\/p\u003e\u003cp\u003eThe V.S.O.P. bottle, known for its classic and versatile blend, is presented in a vibrant red hue, symbolizing joy and luck.\u003c\/p\u003e\u003cp\u003eYang Yongliang's contribution to this collection is deeply personal and inspired by his childhood memories. He was gifted an antique coin with a dragon on it by his grandmother, which inspired the metallic surface of the dragons on these bottles. Yongliang's digital artwork brings the dragons to life with a three-dimensional element, adding depth and movement to the design. This collaboration between Hennessy and Yongliang not only bridges the past and present through art but also honours the shared history and cultural significance of dragons in Chinese culture.\u003c\/p\u003e\u003cp\u003eIn essence, this limited edition by Hennessy, in collaboration with Yang Yongliang, stands as a remarkable fusion of cognac-making heritage, artistic innovation, and cultural celebration, perfect for welcoming the Year of the Dragon in 2024.\u003c\/p\u003e\u003cp\u003eWarm mahogany-eyed cognac, with notes of oak, vanilla, cinnamon, candied fruit and clove on the nose. On the palate, it's a harmonious balance of smoothness and strong flavour, with a long \u0026amp; refreshing finish.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: Oak, vanilla, cinnamon, candied fruit and clove.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: A harmonious balance of smoothness and strength, the structure is softened by a fresh burst of grapes. A long finish.\u003c\/p\u003e\u003cp\u003e40% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Hennessy","offers":[{"title":"Default Title","offer_id":52787606782290,"sku":"000181","price":199.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4504904198.jpg?v=1771944486"},{"product_id":"johnnie-walker-xr-21-year-old-23-year-old-limited-edition-set-with-wooden-box-chinese-new-year-of-dragon-2-x-75cl","title":"Johnnie Walker XR 21 Year Old \u0026 23 Year Old Limited Edition Set With Wooden Box Chinese New Year of Dragon 2 x 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eJohnnie Walker XR 21 Year Old \u0026amp; 23 Year Old Set With Wooden Box 2 x 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNot only one rare bottle of XR of 21 Year Old but a double collectors set including XR 23 Year Old.\u003c\/p\u003e\u003cp\u003eSpecial edition release for the Chinese New Year of the Dragon in 2024. Very rare product to come across seeing as it is not available in the UK market. \u003c\/p\u003e\u003cp\u003eWith its distinctive square bottle, its label angled precisely at 24° and the iconic Striding Man, Johnnie Walker is the world's best selling Scotch whisky retailing more than 20 million cases a year. It was first created in Kilmarnock in 1865 and is now available in almost every country in the world with the establishment of significant 'Houses' across Asia. Between 1906 \u0026amp; 1909 John Walker's grandsons introduced the colour names which the bottles still bear to this day with the Blue Label - introduced in 1992 - being the rarest.\u003c\/p\u003e\u003cp\u003eJohnnie Walker XR was inspired by the hand-written blending notes of Sir Alexander Walker, the grandson of the legendary Johnnie Walker.\u003c\/p\u003e\u003cp\u003eA luxurious blend from the exclusive reserve of aged casks, including that of the now silent distillery of Brora.\u003c\/p\u003e\u003cp\u003eLimited edition by Asian American artist James Jean to celebrate The Year of the (wood) Dragon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eXR 21 Year:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eInspired by the legendary leader’s original blending notes – John Walker \u0026amp; Sons XR21 Year Old includes extra rare casks from distilleries no longer in production, and the whiskies are aged at least 21 years old. Johnnie Walker XR21 year old blended Scotch Whisky has subtle notes of spiced vanilla, a sweet hint of golden honey \u0026amp; an exceptionally smooth finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eXR 23 Year:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA stunning, special edition John Walker \u0026amp; Sons XR 23 Year Old created from some of the finest malts and grains available, including some rare whisky from the Brora distillery. It’s a well-spiced, wintery expression that brings indulgent notes of sticky toffee, Christmas cake, alcohol-soaked raisins and subtle layers of vanilla that marry perfectly with cinnamon spice and gentle cardamom.\u003c\/p\u003e\u003cp\u003e43% ABV \u003c\/p\u003e\u003cp\u003e75cl X 2\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Johnnie Walker","offers":[{"title":"Default Title","offer_id":52788391215442,"sku":"00146","price":699.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4284438331.jpg?v=1771946362"},{"product_id":"karuizawa-hanshin-tigers-akahoshi-53-limited-edition-36cl","title":"Karuizawa Hanshin Tigers Akahoshi 53 Limited Edition 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Akahoshi Limited Edition 53 36cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cdiv\u003eKaruizawa - Hanshin Tigers Number 53 Akahoshi - This is a limited edition collection from Karuizawa, produced to celebrate the Hanshin Tigers baseball team. 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There are 12 players to collect in the series.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003e37% ABV\u003c\/p\u003e\u003cp\u003e36cl\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788417724754,"sku":"00210","price":349.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4372599646.jpg?v=1771946796"},{"product_id":"karuizawa-hanshin-tigers-akahoshi-limited-edition-team-figure-53-36cl-no-box","title":"Karuizawa Hanshin Tigers Akahoshi Limited Edition Team Figure 53 36cl (no box)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Akahoshi Limited Edition Team Figure 53 36cl (no box)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cdiv\u003eKaruizawa - Hanshin Tigers Number 53 Akahoshi - This is a limited edition collection from Karuizawa, produced to celebrate the Hanshin Tigers baseball team. According to website whiskiesrus, as a general rule any whisky sporting the Hanshin Tigers logo more often than not was bottled by Mercian, therefore contains malt from the Karuizawa distillery. Hanshin Tigers are a NPB (Nippon Professional Baseball) team and are known as hard luck Hanshin. Specially bottled for the Tigers in 2003 for winning the central league. There are 12 players to collect in the series.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp\u003e37% ABV\u003c\/p\u003e\u003cp\u003e36cl\u003c\/p\u003e\u003cp\u003e*DUE END JULY 2024*\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788417790290,"sku":"000026","price":299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4428822027.jpg?v=1771946809"},{"product_id":"karuizawa-hanshin-tigers-mercian-fujimoto-limited-edition-team-figure-9-2003-36cl","title":"Karuizawa Hanshin Tigers Mercian Fujimoto Limited Edition Team Figure 9 (2003) 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Fujimoto Limited Edition Team Figure 9 (2003) 36cl \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Hanshin Tigers are one of the oldest professional baseball teams in Japan. They played their first season in 1936 and are based in Nishinomiya, Hyōgo Prefecture.\u003c\/p\u003e\u003cp\u003eIn late 2023, the Tigers won the Japan Series. This became their second title and brought an end to a 38 year-long losing streak since their only championship in 1985. The streak became known as \u003cem\u003eThe Curse of The Colonel\u003c\/em\u003e due to a statue of KFC's Colonel Sanders being thrown into the Dōtonbori River during the 1985 celebrations. After the 2023 victory, fans of the team celebrated by cosplaying as Sanders and jumping into the same river. \u003c\/p\u003e\u003cp\u003eThese bottles were produced by Mercian, the former owners of Japan’s legendary Karuizawa distillery, to celebrate the players from the 2003 season.\u003c\/p\u003e\u003cp\u003eThis 36cl bottle depicts player number 9, Atsushi Fujimoto.\u003c\/p\u003e\u003cp\u003eHighly collectible and rare especially in the west. \u003c\/p\u003e\u003cp\u003e36cl \u003c\/p\u003e\u003cp\u003e37% ABV\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e*DUE END JULY 2024*\u003cbr\u003e\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788418150738,"sku":"000027","price":289.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4427601367.jpg?v=1771946822"},{"product_id":"karuizawa-hanshin-tigers-mercian-fujimoto-limited-edition-team-figure-9-2003-36cl-with-box","title":"Karuizawa Hanshin Tigers Mercian Fujimoto Limited Edition Team Figure 9 (2003) 36cl with box","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Fujimoto Limited Edition Team Figure 9 (2003) 36cl with box\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hanshin Tigers are one of the oldest professional baseball teams in Japan. They played their first season in 1936 and are based in Nishinomiya, Hyōgo Prefecture.\u003c\/p\u003e\n\u003cp\u003eIn late 2023, the Tigers won the Japan Series. This became their second title and brought an end to a 38 year-long losing streak since their only championship in 1985. The streak became known as \u003cem\u003eThe Curse of The Colonel\u003c\/em\u003e due to a statue of KFC's Colonel Sanders being thrown into the Dōtonbori River during the 1985 celebrations. After the 2023 victory, fans of the team celebrated by cosplaying as Sanders and jumping into the same river.\u003c\/p\u003e\n\u003cp\u003eThese bottles were produced by Mercian, the former owners of Japan’s legendary Karuizawa distillery, to celebrate the players from the 2003 season.\u003c\/p\u003e\n\u003cp\u003eThis 36cl bottle depicts player number 9, Atsushi Fujimoto.\u003c\/p\u003e\n\u003cp\u003eHighly collectible and rare especially in the west.\u003c\/p\u003e\n\u003cp\u003e36cl\u003c\/p\u003e\n\u003cp\u003e37% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788418347346,"sku":"000252","price":329.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4586214694.jpg?v=1771946836"},{"product_id":"karuizawa-hanshin-tigers-mercian-hiyama-limited-edition-team-figurine-24-2003-36cl","title":"Karuizawa Hanshin Tigers Mercian Hiyama Limited Edition Team Figurine 24 (2003) 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Hiyama Limited Edition Team Figurine 24 (2003) 36cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hanshin Tigers are one of the oldest professional baseball teams in Japan. They played their first season in 1936 and currently play in the Nippon Professional Baseball Central League. This lot celebrates players from the 2003 season.\u003c\/p\u003e\n\u003cp\u003eThese bottles were produced by Mercian, the former owners of Japan’s legendary Karuizawa distillery.\u003c\/p\u003e\n\u003cp\u003eFilled with Karuizawa single malt!\u003c\/p\u003e\n\u003cp\u003eKaruizawa distillery was established in 1955 in the town of Miyota on the southern slopes of Mount Asama. It began production the following year, producing single malt for the Ocean blends from Daikoku Budoshu. Initially it was difficult for the distillery to obtain malt, but a lift on import restrictions in 1958 meant the distillery was able to experiment with the production of a Speyside-esque product, importing the same golden promise barely used at Macallan, and sherry casks. The subsequent quality of output saw it appearing in Japan as a single malt for the first time in the 1980s. Sadly, the Japanese whisky market was not strong at the time, and Karuizawa was closed in 2001 by owners, Mercian, and eventually dismantled. Its legacy is lives on however, with its still relocated to other distilleries in Japan, but predominantly in the hugely sought-after single cask releases that began to appear in 2007, from independent bottler, Number One Drinks. It is now one of the most prestige single malts on the planet, the reverence for which only grows as the remaining stock continues to thin.\u003c\/p\u003e\n\u003cp\u003eThis limited bottling was produced to celebrate the Hanshin Tigers baseball team winning Japan's Central League in 2003.\u003c\/p\u003e\n\u003cp\u003eThis 36cl bottle depicts shirt number 24, Shinjiro Hiyama.\u003c\/p\u003e\n\u003cp\u003e37% ABV\u003c\/p\u003e\n\u003cp\u003e36cl\u003c\/p\u003e\n\u003cp\u003e*DUE END JULY 2024*\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788418707794,"sku":"000033","price":319.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4430522197.jpg?v=1771946850"},{"product_id":"karuizawa-hanshin-tigers-mercian-kanemoto-limited-edition-team-figurine-6-2003-36cl","title":"Karuizawa Hanshin Tigers Mercian Kanemoto Limited Edition Team Figurine 6 (2003) 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Kanemoto Limited Edition Team Figurine 6 (2003) 36cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hanshin Tigers are one of the oldest professional baseball teams in Japan. They played their first season in 1936 and currently play in the Nippon Professional Baseball Central League. This lot celebrates players from the 2003 season.\u003c\/p\u003e\n\u003cp\u003eThese bottles were produced by Mercian, the former owners of Japan’s legendary Karuizawa distillery.\u003c\/p\u003e\n\u003cp\u003eFilled with Karuizawa single malt!\u003c\/p\u003e\n\u003cp\u003eKaruizawa distillery was established in 1955 in the town of Miyota on the southern slopes of Mount Asama. It began production the following year, producing single malt for the Ocean blends from Daikoku Budoshu. Initially it was difficult for the distillery to obtain malt, but a lift on import restrictions in 1958 meant the distillery was able to experiment with the production of a Speyside-esque product, importing the same golden promise barely used at Macallan, and sherry casks. The subsequent quality of output saw it appearing in Japan as a single malt for the first time in the 1980s. Sadly, the Japanese whisky market was not strong at the time, and Karuizawa was closed in 2001 by owners, Mercian, and eventually dismantled. Its legacy is lives on however, with its still relocated to other distilleries in Japan, but predominantly in the hugely sought-after single cask releases that began to appear in 2007, from independent bottler, Number One Drinks. It is now one of the most prestige single malts on the planet, the reverence for which only grows as the remaining stock continues to thin.\u003c\/p\u003e\n\u003cp\u003eThis limited bottling was produced to celebrate the Hanshin Tigers baseball team winning Japan's Central League in 2003.\u003c\/p\u003e\n\u003cp\u003eThis 36cl bottle depicts shirt number 6, Tomoaki Kanemoto.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.calendarz.com\/uploads\/events\/april\/3\/31162\/tomoaki-kanemoto_compressed.jpg\" alt=\"Tomoaki Kanemoto - Age, Birthday, Bio, Facts \u0026amp; More - Famous Birthdays ...\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e37% ABV\u003c\/p\u003e\n\u003cp\u003e36cl\u003c\/p\u003e\n\u003cp\u003e*DUE END JULY 2024*\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788419232082,"sku":"4973480222353","price":329.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4432901026.jpg?v=1771946864"},{"product_id":"karuizawa-hanshin-tigers-mercian-moore-limited-edition-team-figurine-17-2003-36cl","title":"Karuizawa Hanshin Tigers Mercian Moore Limited Edition Team Figurine 17 (2003) 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Moore Limited Edition Team Figurine 17 (2003) 36cl \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePart of the Karuizawa Limited Edition Nippon Professional Baseball Team. Very hard to find in the west outside of Japan. \u003c\/p\u003e\u003cp\u003eFilled with Karuizawa single malt \u003c\/p\u003e\u003cp\u003eKaruizawa distillery was established in 1955 in the town of Miyota on the southern slopes of Mount Asama. It began production the following year, producing single malt for the Ocean blends from Daikoku Budoshu. Initially it was difficult for the distillery to obtain malt, but a lift on import restrictions in 1958 meant the distillery was able to experiment with the production of a Speyside-esque product, importing the same golden promise barely used at Macallan, and sherry casks. The subsequent quality of output saw it appearing in Japan as a single malt for the first time in the 1980s. Sadly, the Japanese whisky market was not strong at the time, and Karuizawa was closed in 2001 by owners, Mercian, and eventually dismantled. Its legacy is lives on however, with its still relocated to other distilleries in Japan, but predominantly in the hugely sought-after single cask releases that began to appear in 2007, from independent bottler, Number One Drinks. It is now one of the most prestige single malts on the planet, the reverence for which only grows as the remaining stock continues to thin.\u003c\/p\u003e\u003cp\u003eThis limited bottling was produced to celebrate the Hanshin Tigers baseball team winning Japan's Central League in 2003.\u003c\/p\u003e\u003cp\u003eThis is a very rare commodity, which is, like all other Karuizawa bottles, bound to become more valuable as time passes.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThere are 12 players to collect in the series.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e37.5% ABV\u003c\/p\u003e\u003cp\u003e36cl\u003c\/p\u003e\u003cp\u003e*DUE END JULY 2024*\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788419658066,"sku":"000028","price":299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4428762654.jpg?v=1771946878"},{"product_id":"karuizawa-hanshin-tigers-mercian-yano-limited-edition-team-figurine-39-2003-36cl","title":"Karuizawa Hanshin Tigers Mercian Yano Limited Edition Team Figurine 39 (2003) 36cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eKaruizawa Hanshin Tigers Mercian Yano Limited Edition Team Figurine 39 (2003) 36cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Hanshin Tigers are one of the oldest professional baseball teams in Japan. They played their first season in 1936 and are based in Nishinomiya, Hyōgo Prefecture.\u003c\/p\u003e\u003cp\u003eIn late 2023, the Tigers won the Japan Series. This became their second title and brought an end to a 38 year-long losing streak since their only championship in 1985. The streak became known as \u003cem\u003eThe Curse of The Colonel\u003c\/em\u003e due to a statue of KFC's Colonel Sanders being thrown into the Dōtonbori River during the 1985 celebrations. After the 2023 victory, fans of the team celebrated by cosplaying as Sanders and jumping into the same river. \u003c\/p\u003e\u003cp\u003eThese bottles were produced by Mercian, the former owners of Japan’s legendary Karuizawa distillery, to celebrate the players from the 2003 season.\u003c\/p\u003e\u003cp\u003eThis 36cl bottle depicts player number 39, Yano.\u003c\/p\u003e\u003cp\u003eHighly collectible and rare especially in the west. \u003c\/p\u003e\u003cp\u003e36cl \u003c\/p\u003e\u003cp\u003e37% ABV\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Karuizawa","offers":[{"title":"Default Title","offer_id":52788420444498,"sku":"000254","price":289.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4586261824.jpg?v=1771946891"},{"product_id":"kyoto-nishijin-ori-aka-obi-red-belt-label-70cl","title":"Kyoto Nishijin Ori Aka-Obi Red Belt Label Japanese Blended Whisky (2023) 70cl","description":"\u003ch2\u003eKyoto Nishijin Ori Aka-Obi Red Belt Label Japanese Blended Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003eA blended Japanese whisky produced at Kyoto Shuzo which is made up of malt and grain whisky, some of which were imported to Japan.\u003c\/p\u003e\n\u003cp\u003eInterestingly, this whisky was bottled before the introduction of Japanese whisky labelling standards in February 2021. Going forward, all Japanese whiskies must must ensure their products meet strict requirements when it comes to raw materials, production location, water, distillation, ageing, packaging, colouring and strength if they want to label their product as a Japanese whisky.\u003c\/p\u003e\n\u003cp\u003eA traditional craft known as Nishijin-ori was used to produce the fabric label. This craft originated in the city of Kyoto.\u003c\/p\u003e\n\u003ch3\u003eAbout Kyoto Nishijin \u003c\/h3\u003e\n\u003cp\u003eKyoto Nishijin whisky, produced by Kyoto Miyako Distillery, is a testament to the distillery's commitment to traditional whisky-making methods while embracing modern innovation. The whisky is crafted using locally sourced malt and is aged in barrels that benefit from the highland weather, resulting in a whisky that is both rich and complex. The Nishijin Ori Kuro 700ml is a prime example, offering a unique blend of flavors that include hints of dark fruits, caramel, and a subtle smokiness. This whisky is not only a beverage but also a work of art, with its name paying homage to the ancient textile crafting techniques of the Nishijin district. The distillery's dedication to quality and craftsmanship is evident in every bottle of Kyoto Nishijin whisky, making it a true representation of the cultural depth that Kyoto embodies\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur labels showcase Kyoto’s traditional craft, ‘Nishijin-ori’ (Nishijin weaving), adorned with an elegant and vibrant design reminiscent of a kimono obi. This unique whisky, a blend of traditional craftsmanship and contemporary sensibilities, aims to convey the charm of Kyoto. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"pg-2201-2\" class=\"panel-grid panel-no-style\"\u003e\n\u003cdiv id=\"pgc-2201-2-0\" class=\"panel-grid-cell\"\u003e\n\u003cdiv id=\"panel-2201-2-0-0\" class=\"so-panel widget widget_text panel-first-child panel-last-child\" data-index=\"2\"\u003e\n\u003cdiv class=\"textwidget\"\u003e\n\u003cp\u003eThe concept of ‘craftsmanship’ extends beyond products to encompass contributions to a thriving society through our business endeavors.\u003c\/p\u003e\n\u003cdiv id=\"pg-2201-3\" class=\"panel-grid panel-no-style\"\u003e\n\u003cdiv id=\"pgc-2201-3-0\" class=\"panel-grid-cell\"\u003e\n\u003cdiv id=\"panel-2201-3-0-0\" class=\"so-panel widget widget_text panel-first-child panel-last-child\" data-index=\"3\"\u003e\n\u003cdiv class=\"textwidget\"\u003e\n\u003cp\u003eAmidst Kyoto’s rich history, traditions, and breathtaking natural beauty, we dedicate ourselves to the art of spirits making. Embracing traditional brewing methods within this abundant, culturally significant setting, we aim to preserve the essence of traditional manufacturing while exploring new flavors. Our goal is to establish a company deeply rooted in the heart of Kyoto.\u003c\/p\u003e\n\u003cp\u003eAs a first step, we have chosen to incorporate Kyoto’s renowned traditional craft, ‘Nishijin-ori’ (Nishijin weaving), into our products. By venturing into new avenues of spirits production appreciated as souvenirs, we aim to create whiskies that embody the unique value of being available only in this region.\u003c\/p\u003e\n\u003cp\u003eFurthermore, we commit to fulfilling our responsibility as a company dedicated to the sustainable development of Kyoto. This includes offering environmentally conscious products and growing in tandem with the local community, ensuring that our whiskies contribute to the region’s sustainable growth.\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\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Kyoto","offers":[{"title":"Default Title","offer_id":52788482048338,"sku":"KYOTORED","price":99.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4057532940.jpg?v=1771947558"},{"product_id":"lagavulin-10-year-old-2014-natural-cask-strength-feis-ile-2024-distillery-exclusive-islay-single-malt-scotch-whisky-2024-70cl","title":"Lagavulin 10 Year Old 2014 Natural Cask Strength Feis Ile 2024 Distillery Exclusive Islay Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 10 Year Old 2014 Natural Cask Strength Feis Ile 2024 Distillery Exclusive Islay Single Malt Scotch Whisky (2024) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA Distillery Exclusive available only by travelling to Islay in Scotland. Bottle number 10 of 1800\u003c\/p\u003e\n\u003cp\u003eLagavulin distillery presents Lagavulin 10 year old Feis Ile 2024 , released in 2024.\u003c\/p\u003e\n\u003cp\u003eThis whisky has a unique nose of mild, clear and dry overall, with quite some prickles! slow to rise, the first notes to emerge are maritime, suggesting salt crystals, iodine and dry seaweed. in the background, gentle smoke hints at coal dust and peat ash, joined after a while by a faint carbolic note, complimented by a creamy-smooth , mouth-filing, and surprisingly full-bodied texture bringing forth a sweet initial taste with a mouth-watering appeal, soon becoming lightly salty, with fast-growing, billowing smoke on the palate, and topped off by a medium length, with more smoke and hot white peppery spiciness, finishing dry. it comes lightly saltier with a sash of water, yet the pepper still punches through to finish.\u003c\/p\u003e\n\u003ch3\u003eAbout Lagavulin\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e56.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788484833618,"sku":"LAG10CSDE2014","price":229.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4825466272.jpg?v=1771947580"},{"product_id":"lagavulin-11-year-old-offerman-charred-oak-cask-3rd-edition-islay-single-malt-scotch-whisky-2022-70cl","title":"Lagavulin 11 Year Old Offerman Charred Oak Cask 3rd Edition Islay Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 11 Year Old Offerman Charred Oak Cask 3rd Edition Islay Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe collaboration between Islay’s Lagavulin and Nick Offerman continues with the duo’s third release: Lagavulin Offerman Edition: Charred Oak Cask.\u003c\/p\u003e\n\u003cp\u003eThis 11 year old bottling was designed to pair specifically with steak and is made be aging the spirit in American and European oak casks that are shaved down and then heavily re-charred, really pouring on the wood influence. This is a much different whisky than last year’s bottling — but I suspect Lagavulin fans will find it more immediately familiar than the 2021. Let’s dive in.\u003c\/p\u003e\n\u003cp\u003eAs expected, notes of chimney smoke waft immediately from the glass once it is poured, though after it blows off, a fruitier note becomes evident, impregnating the aromatics with some apple and spice elements. It’s less maritime than the typical Lagavulin expression, but not far from the centre of the distillery’s standard issue dartboard. Initially lightly sweet on the palate, notes of baked apples give way quickly to a reprise of peat, here showcasing more salty sea spray — but not really much in the way of iodine or medicinal notes. Chewy and sooty, it’s a more brash exploration of smokiness that comes across as somewhat less complex than many of Lagavulin’s other expressions.\u003c\/p\u003e\n\u003cp\u003eThe finish finds a cookie-like sweetness pairing with burnt toast and ashy fireplace embers, again quite smoky but not overtly Islay-centric, though it’s close enough for government work. All told, I feel like this release takes classic Lagavulin and dials back some of its more evocative and nuanced elements, though that actually makes for a more powerful overall production that does indeed keep the focus on smokiness. If Offerman\/Lagavulin really did want to create their “smokiest whisky ever,” I think they’ve succeeded — though it’s not so powerful as to bowl you over the way, say, a glass of Octomore can. If you want to experience Lagavulin stripped down to its basics, this makes for an interesting experience, though I don’t think it will be anyone’s favourite version of the whisky.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES \u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVital Stats: \u003c\/strong\u003eAged 11 years “in American and European oak casks that are shaved down then heavily re-charred.” 46% ABV\/750 ml. SRP around $80.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance: \u003c\/strong\u003eThe colour of golden oak with medium legs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose: \u003c\/strong\u003eThis whisky has strong leather notes, wood chip and campfire smoke, along with a meatiness and slight sweet of golden raisin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate: \u003c\/strong\u003eSweet on the front, there is a mellow burn that accompanies the heavy but pleasant smoke. Bitter notes of coffee and dark chocolate work well with the long, charcoal finish, and there are hints of marshmallow and red berries.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788485161298,"sku":"LAG11OFFERMAN3","price":149.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3960330225.jpg?v=1771947591"},{"product_id":"lagavulin-11-year-old-the-managers-dram-single-cask-2013-70cl","title":"Lagavulin 11 Year Old The Manager's Dram Single Cask Limited Edition Islay Single Malt Scotch Whisky (2013) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 11 Year Old The Manager's Dram Single Cask Limited Edition Islay Single Malt Scotch Whisky (2013) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLagavulin do not sell their casks (99.9% of the times) as the brand has grown so popular that there just is not that need there anymore and one of the most popular whiskies in the world is a Lagavulin 16 and people cannot get enough of it. So in circulation are the odd older single cask bottling here and there and this is one of them. They become rare and rarer by the year to find anything that is a Lagavulin Single Cask.\u003c\/p\u003e\n\u003cp\u003eAn 11 Year Old Lagavulin chosen by distillery manager Georgette Crawford, bottled in December 2013.\u003c\/p\u003e\n\u003cp\u003eThe Manager’s Dram series of whiskies were bottled exclusively for employees of what is now known as Diageo. These whiskies were selected by the respective distillery managers within Diageo and bottled at natural cask strength.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Lagavulin\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy \u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e57.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788486111570,"sku":"LAG11MANAGER","price":589.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4711906836.jpg?v=1771947604"},{"product_id":"lagavulin-12-year-old-2019-special-release-70cl","title":"Lagavulin 12 Year Old 2019 Diageo Special Releases Limited Edition Cask Strength Islay Single Malt Scotch Whisky (2019) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 12 Year Old 2019 Diageo Special Releases Limited Edition Cask Strength Islay Single Malt Scotch Whisky (2019) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe yearly Diageo Special Release of Lagavulin 12 Year Old is always a treat, and 2019 does not disappoint. You've got the classic Islay smoke, you've got fruit, you've got a pinch of sea salt - and this year, you've got a bird of prey on the label! This isn't simply because birds of prey are cool (though they are), it's because the overarching theme of the Special Release 2019 series is 'Rare by Nature'.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e Everything you would expect from the annual Lagavulin 12 Year Old. Sweet peat smoke like a recently extinguished bonfire accompanied by memories of sparklers on 5th November. Salty sea breeze, shellfish and seaweed. Tangy fruity aroma, like Bramley Apples ready for a homemade apple pie. Add a little water and you get freshly cut wet grass and autumn leaves after a downpour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Citrusy, spicy and smoky. Like taking a drag on your Grandad’s cigar. Intense ashes to start, smooth in texture with a warm finish. Being at natural strength allows the water to not diminish the character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e A nice warming sweet smoke with lemony tones. A dash of salt through the smoke.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e56.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003cbr\u003e\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788486472018,"sku":"LAG12DSR2019","price":199.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4024142559.jpg?v=1771947615"},{"product_id":"lagavulin-12-year-old-2020-special-releases-islay-single-malt-scotch-whisky-2020-70cl","title":"Lagavulin 12 Year Old 2020 Diageo Special Releases Cask Strength Islay Single Malt Scotch Whisky (2020) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 12 Year Old 2020 Diageo Special Releases Cask Strength Islay Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOnce again, Diageo has released a marvellous 12 year old Lagavulin single malt as part of its Special Releases series. The 2020 Special Releases Lagavulin 12 Year Old was aged in refill American oak casks, and packs plenty of smoky notes, though there's also a good helping of boiled sweetie and sweet spices in there too...\u003c\/p\u003e\n\u003cp\u003eSmooth-textured and soaring in taste and intensity, with a long and deeply smoky finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e A gently ashy Lagavulin expression, bolstered by pear drop boiled sweets, an iodine brine, orange oil and and a grassiness. Wafts of smoke become more prominent with time in the glass and a drop of water.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e A medium-weight dram, on the palate the expression is sweeter than you'd expect from the nose, and the smoke is more pronounced, too. The pear becomes fresher and the orange more zesty, along with a gentle earthiness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Medium-long and drying, with waft after waft of that seaside smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverall\u003c\/strong\u003e Lagavulin with a delectable twist!\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e56.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788490174802,"sku":"LAG12DSR2020","price":122.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3960346104.jpg?v=1771947626"},{"product_id":"lagavulin-12-year-old-2021-special-release-70cl","title":"Lagavulin 12 Year Old Diageo Special Releases Islay Single Malt Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 12 Year Old Diageo Special Releases Islay Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis right here is the Lagavulin 12 Year old from Diageo's 2021 Special Releases! A regular sight in the Special Releases, this expression has enjoyed a dozen years of maturation in refill American oak casks before being bottled up at 56.5% ABV. The theme for the Special Releases this time was 'Legends Untold', and as such, this one features a lion on the label. But not just any lion, mind. It's a lion with a flaming mane!\u003c\/p\u003e\n\u003cp\u003eThis year’s Special Releases Collection unlocks the hidden stories from each of the iconic distilleries and brings them to life via fictional mythical creatures which tie into the brand’s heritage. At first taste this fiery whisky offers notes of lemon, salty-sweetness, and roasted tea. An intense blackened wood taste follows, with chili pepper and smoke for a warming and drying finish. A classic Lagavulin 12, striking in every way. This fierce, smoky scotch is best enjoyed neat or with a little water. I\u003cspan class=\"redactor-invisible-space\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e The smoke is quite restrained, maritime with distant bonfires and lime. Just a little hint of bacon Frazzles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Black pepper, saline and wood smoke, a little wood tannin and then some sweeter toffee notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Black pepper, smoke and salt with that citrus note coming back in.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e56.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788494041426,"sku":"LAG12DSR2021","price":125.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4024186093.jpg?v=1771947637"},{"product_id":"lagavulin-12-year-old-2022-special-release-70cl","title":"Lagavulin 12 Year Old 2022 Diageo Special Releases Cask Strength Islay Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 12 Year Old 2022 Diageo Special Releases Cask Strength Islay Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe 21st release of Lagavulin 12 Year Old as part of the Diageo Special Releases, and a whisky that continues a long and rightfully praised heritage. This year, a couple of extra components separate this from the pack. Firstly, the blending team selected extra smoky casks of whisky – they measure the phenol levels whenever a cask is filled, so can pick out extra-peaty whiskies if they need them. And secondly, they added some new-oak-finished whisky to the mix, adding extra layers of spice to an already big and smoky dram.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/17028127235571931506786\/Lagavulin_12_Year_Old_2022_Release_3_jpg\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e‘The Flames of the Phoenix' is an appropriate theme for the 2022 Special Release bottling of Lagavulin, as it was designed to be the most phenolic Lagavulin yet. Fans of the distillery will know that means a truly peaty customer, with lots of spice and power amplified by the virgin oak casks this heavily peated Lagavulin was aged in, alongside American oak refill casks.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/1702812734520-145531955\/Lagavulin_12_Year_Old_2022_Release_4_jpg\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eThis year's Special Releases Collection pushes the boundaries of flavor maps, creating a vivid and fantastical collection of elusive expressions - showcasing the world of rare flavor possibilities from iconic distilleries. From a combination of virgin oak casks and smokiest reserves, Lagavulin 2022 Special Release 12 Year Old Single Malt Scotch Whisky boasts a deep sweetness and a crackling spice. Made in the birthplace of distilling, this iconic Islay malt is intense and smoky, steeped in history and lore for over two hundred years. On the nose, a smokiness with charcoal and fragrant peat, backed by a clean fresh base note of sea air and mineral scents. The taste is sweet to start, then a lemony acidity and light sea salt add freshness, ending with a salty-smoky intensity. This medium-bodied spirit has a long, peat-smoke finish. For an elegantly simple drink, serve in a whisky glass neat or with a dash of water to sweeten but still taste the smoky intensity. Includes one 114.6 proof 750 mL bottle of Lagavulin 2022 Special Release 12 Year Old Single Malt Scotch Whisky. Please drink responsibly.Nose: Smokiness with charcoal and peat, backed by sea air and mineral scents Taste: Sweet, lemony acidity with sea salt Finish: Long, peat-smoke with a spicy smoky intensity\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e Bonfire, bacon, and popcorn with some seaweed coastal notes, really strong saline influence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Positively crackles with black pepper, sweet toffee, and smoky wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Big chilli peppers balanced with caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverall\u003c\/strong\u003e Beautifully balanced classic Lagavulin, American oak sweetness really suits this.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e57.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788494795090,"sku":"LAG12DSR2022","price":135.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4024178897.jpg?v=1771947648"},{"product_id":"lagavulin-1987-distillers-edition-2003","title":"Lagavulin 1987 Distillers Edition PX Double Matured Limited Edition Islay Single Malt Scotch Whisky (2003) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 1987 Distillers Edition PX Double Matured Limited Edition Islay Single Malt Scotch Whisky (2003) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eA 700ml bottle of 1987 Lagavulin from the Distillers Edition series, bottled in 2003. Finished in Pedro Ximenez casks, the result is a sweet and peaty whisky that regularly tops the Distillers Edition range.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003csection\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eThis rare double matured Lagavulin single malt was distilled in 1987, finished in Pedro Ximinez Sherry casks and bottled as part of 'The Distillers Edition' series in 2003.\u003c\/div\u003e\n\u003cp\u003eAwarded 91 points.\u003cbr\u003eThis Islay special release was awarded a fabulous 91 points by the WhiskyFun experts and comes complete with its original box.\u003c\/p\u003e\n\u003cp\u003eA great old vintage 1987 bottling of the 16 years-old Laguvulin s Double Matured Special Release Distillers Edition from the year 2003. This special 16-year-old Islay single malt whisky of the Classic Malts Selection from the Islay legend Lagavulin was distilled in the year 1987, double matured for up to 6 months in European Pedro Ximenez Sherry oak casks - these give the whisky more fruit, such as raisins and dry fruits and a syrupy character. The whisky was bottled in 2003 at 43.0% vol. and the batch number lgv.04\/491 under the direction of distillery manager Donald Renwick.\u003cbr\u003eThis is the definitive Islay Single Malt Malt - untameable, with the strongest peat flavour of any of the malt whiskies from this wild island shore. Its dry, complex strength of character, with characteristic notes of sea-spray, is perfectly matched by the sweet accents of sun-dried grapes derived from Pedro Ximenez cask-wood in which this special edition has been doubly matured. As a result, this is a rich, peaty malt with a sweet undertone. Perhaps unsuprisingly it is a stunning Lagavulin Islay single malt scotch whisky and is very highly rated indeed.\u003cbr\u003eA great and exceptional Lagavulin Islay single malt Scotch whisky and rare expression for connoisseurs, whisky collectors and lovers of fine old Scotch whiskies.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTyp: Single Malt Whisky - Distillery Bottling\u003c\/li\u003e\n\u003cli\u003eDistrict: Islay\u003c\/li\u003e\n\u003cli\u003eVintage: 1987\u003c\/li\u003e\n\u003cli\u003eAge: 16 years old\u003c\/li\u003e\n\u003cli\u003eYear bottled: 2003\u003c\/li\u003e\n\u003cli\u003eCask Wood Type: double matured in Pedro Ximenez Sherry Wood\u003c\/li\u003e\n\u003cli\u003eAlcohol ABV% 43.0\u003c\/li\u003e\n\u003cli\u003eBottling Series: Vintage 1987 Distillers Edition 2003 Special Release limited Edition - Batch-No. lgv. 4\/491\u003c\/li\u003e\n\u003cli\u003eBottle Size 70cl \/ 700ml\u003c\/li\u003e\n\u003cli\u003eProducer\/Importer: Lagavulin Distillery Port Ellen Isle of Islay PA42 7DZ, Scotland\u003c\/li\u003e\n\u003cli\u003eCountry of Origin: Scotland\u003c\/li\u003e\n\u003cli\u003elimited, number unknown - rare old bottling and special collector s whisky!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788495483218,"sku":"LAG1987DE70","price":649.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3989733054.jpg?v=1771947685"},{"product_id":"lagavulin-1988-distillers-edition-2004","title":"Lagavulin 1988 Distillers Edition Pedro Ximenez Double Matured Limited Edition Islay Single Malt Scotch Whisky (2004) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 1988 Distillers Edition Pedro Ximenez Double Matured Limited Edition Islay Single Malt Scotch Whisky (2004) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn old early version of Lagavulin Distillers Edition, the most successful of the series. This has been finished in Pedro Ximenez sherry casks.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eA 700ml bottle of 1988 Lagavulin from the Distillers Edition series, bottled in 2004. Finished in Pedro Ximenez casks, the result is a sweet and peaty whisky that regularly tops the Distillers Edition range.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003csection\u003e\n\u003cp\u003eAwarded 91 points.\u003cbr\u003eThis Islay special release was awarded a fabulous 91 points by the WhiskyFun experts and comes complete with its original box.\u003c\/p\u003e\n\u003cp\u003eA great old vintage 1988 bottling of the 16 years-old Laguvulin s Double Matured Special Release Distillers Edition from the year 2004. This special 16-year-old Islay single malt whisky of the Classic Malts Selection from the Islay legend Lagavulin was distilled in the year 1988, double matured for up to 6 months in European Pedro Ximenez Sherry oak casks - these give the whisky more fruit, such as raisins and dry fruits and a syrupy character. The whisky was bottled in 2004 at 43.0% vol. and the batch number lgv.04\/492 under the direction of distillery manager Donald Renwick.\u003cbr\u003eThis is the definitive Islay Single Malt Malt - untameable, with the strongest peat flavour of any of the malt whiskies from this wild island shore. Its dry, complex strength of character, with characteristic notes of sea-spray, is perfectly matched by the sweet accents of sun-dried grapes derived from Pedro Ximenez cask-wood in which this special edition has been doubly matured. As a result, this is a rich, peaty malt with a sweet undertone. Perhaps unsuprisingly it is a stunning Lagavulin Islay single malt scotch whisky and is very highly rated indeed.\u003cbr\u003eA great and exceptional Lagavulin Islay single malt Scotch whisky and rare expression for connoisseurs, whisky collectors and lovers of fine old Scotch whiskies.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTyp: Single Malt Whisky - Distillery Bottling\u003c\/li\u003e\n\u003cli\u003eDistrict: Islay\u003c\/li\u003e\n\u003cli\u003eVintage: 1988\u003c\/li\u003e\n\u003cli\u003eAge: 16 years old\u003c\/li\u003e\n\u003cli\u003eYear bottled: 2004\u003c\/li\u003e\n\u003cli\u003eCask Wood Type: double matured in Pedro Ximenez Sherry Wood\u003c\/li\u003e\n\u003cli\u003eAlcohol ABV% 43.0\u003c\/li\u003e\n\u003cli\u003eBottling Series: Vintage 1988 Distillers Edition 2003 Special Release limited Edition - Batch-No. lgv. 4\/492\u003c\/li\u003e\n\u003cli\u003eBottle Size 70cl \/ 700ml\u003c\/li\u003e\n\u003cli\u003eProducer\/Importer: Lagavulin Distillery Port Ellen Isle of Islay PA42 7DZ, Scotland\u003c\/li\u003e\n\u003cli\u003eCountry of Origin: Scotland\u003c\/li\u003e\n\u003cli\u003elimited, number unknown - rare old bottling and special collector s whisky!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788495515986,"sku":"LAG1994DE70","price":495.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4019654982.jpg?v=1771947695"},{"product_id":"lagavulin-1994-distillers-edition-2010-70cl","title":"Lagavulin 1994 Distillers Edition Pedro Ximenez Double Matured Limited Edition Islay Single Malt Scotch Whisky (2010) 70cl","description":"\u003ch2\u003eLagavulin 1994 Distillers Edition Pedro Ximenez Double Matured Limited Edition Islay Single Malt Scotch Whisky (2010) 70cl\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eBy far the most popular of the Distiller's Edition series this double matured Lagavulin has had a finishing period in sweet, sticky Pedro Ximinez sherry casks. A whisky that never disappoints.\u003c\/p\u003e\n\u003cp\u003eA rare old bottling of the Vintage 1994 16 year old Lagavulin Double Matured Special Release Distillers Edition Islay Single Malt Scotch Whiskey from 2010. This 16 year old Islay Single Malt Scotch Whiskey from the Classic Malts Selection by the Islay legend Lagavulin was distilled in 1994, matured for up to 6 months in European Pedro Ximenez Sherry oak barrels - these give the whiskey more fruit such as raisins and dried fruits and a syrupy character. The bottling took place in 2010 with 43.0% ABV and the batch number lgv.04\/498 under the direction of Distiller Manager Peter Campbell.\u003c\/p\u003e\n\u003cp\u003eBrilliant and complex, this mature malt delivers the expected Lagavulin intensity with elegance and style.\u003c\/p\u003e\n\u003cp\u003eA great Islay Single Malt from Lagavulin for connoisseurs, the discerning whiskey collector and lover of fine old Scotch whiskeys, which is rarely found today!\u003c\/p\u003e\n\u003cp\u003eThis is the definitive Islay Malt - untameable, with the strongest peat flavour of any of the malt whiskies from this wild island shore. Its dry, complex strength of character, with characteristic notes of sea-spray, is perfectly matched by the sweet accents of sun-dried grapes derived from Pedro Ximenez cask-wood in which this special edition has been doubly matured. As a result, this is a rich, peaty malt with a sweet undertone. Perhaps unsuprisingly it is a stunning whisky and is very highly rated indeed.\u003c\/p\u003e\n\u003cp\u003eA great Islay single malt from Lagavulin for connoisseurs, the discerning whisky collector and lover of fine old Scotch whiskies that is hard to find today!\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788496564562,"sku":"LAG1994DE70","price":429.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4044289067.jpg?v=1771947707"},{"product_id":"lagavulin-1995-distillers-edition-2011-100cl","title":"Lagavulin 1995 Distillers Edition Pedro Ximenez Cask Double Matured Limited Edition Islay Single Malt Scotch Whisky (2011) 100cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 1995 Distillers Edition Pedro Ximenez Cask Double Matured Limited Edition Islay Single Malt Scotch Whisky (2011) 100cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrilliant and complex, this mature malt delivers the expected Lagavulin intensity with elegance and style. With its deep amber color, this Islay shows its complexity and maturity, combined with a rich nose of cranberry, raspberry, peat, chocolate, leather, plum, licorice and inviting smoke. Full-bodied, smooth and pleasant to drink, with notes of cherry, cranberry, peat, leather, chocolate, plum and toffee. The finish is complex and deep with chocolate, hazelnut paste, cherry, blackberry, pear and plum. The finish is landy and soft with lots of smoke with the unique character of Lagavulin.\u003cbr\u003eA great Lagvulin Islay Single Malt Scotch Whiskey for connoisseurs, the discerning whiskey collector and lover of fine old Scotch whiskeys - now a special rarity!\u003c\/p\u003e\n\u003cp\u003eA rare vintage 1995 bottling of the 16 years old Lagavulin Double Matured Distillers Edition Special Release Islay Single Malt Scotch Whisky from the year 2011. This special 16 year-old single malt whisky of the Classic Malts Selection from the Islay legend Lagavulin was distilled in 1995, double matured for up to 6 months in European Pedro Ximenez Sherry oak casks - these give the whisky more fruit, such as raisins and dry fruits and a syrupy character. The whisky was bottled in the year 2011 at 43.0% vol. and the batch number lgv.04\/499 under the direction of Distiller Manager Georgie Crawford.\u003cbr\u003eThis is the definitive Islay Malt - untameable, with the strongest peat flavour of any of the malt whiskies from this wild island shore. Its dry, complex strength of character, with characteristic notes of sea-spray, is perfectly matched by the sweet accents of sun-dried grapes derived from Pedro Ximenez cask-wood in which this special edition has been doubly matured. As a result, this is a rich, peaty malt with a sweet undertone.\u003cbr\u003eIngenious and complex, this well matured Islay single malt delivers the expected Lagavulin intensity with elegance and style.\u003cbr\u003eA wonderful Lagavulin Islay single malt and beautiful old bottling for connoisseurs and whisky collectors that is hard to find today!\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e100cl\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788496761170,"sku":"LAG1995DE100","price":469.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4630570747.jpg?v=1771947718"},{"product_id":"lagavulin-1995-distillers-edition-2011-70cl","title":"Lagavulin 1995 Distillers Edition Double Matured in Pedro Ximenez Limited Edition Islay Single Malt Scotch Whisky (2011) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 1995 Distillers Edition 2011 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrilliant and complex, this mature malt delivers the expected Lagavulin intensity with elegance and style. With its deep amber color, this Islay shows its complexity and maturity, combined with a rich nose of cranberry, raspberry, peat, chocolate, leather, plum, licorice and inviting smoke. Full-bodied, smooth and pleasant to drink, with notes of cherry, cranberry, peat, leather, chocolate, plum and toffee. The finish is complex and deep with chocolate, hazelnut paste, cherry, blackberry, pear and plum. The finish is landy and soft with lots of smoke with the unique character of Lagavulin.\u003cbr\u003eA great Lagvulin Islay Single Malt Scotch Whiskey for connoisseurs, the discerning whiskey collector and lover of fine old Scotch whiskeys - now a special rarity!\u003c\/p\u003e\n\u003cp\u003eA rare vintage 1995 bottling of the 16 years old Lagavulin Double Matured Distillers Edition Special Release Islay Single Malt Scotch Whisky from the year 2011. This special 16 year-old single malt whisky of the Classic Malts Selection from the Islay legend Lagavulin was distilled in 1995, double matured for up to 6 months in European Pedro Ximenez Sherry oak casks - these give the whisky more fruit, such as raisins and dry fruits and a syrupy character. The whisky was bottled in the year 2011 at 43.0% vol. and the batch number lgv.04\/499 under the direction of Distiller Manager Georgie Crawford.\u003cbr\u003eThis is the definitive Islay Malt - untameable, with the strongest peat flavour of any of the malt whiskies from this wild island shore. Its dry, complex strength of character, with characteristic notes of sea-spray, is perfectly matched by the sweet accents of sun-dried grapes derived from Pedro Ximenez cask-wood in which this special edition has been doubly matured. As a result, this is a rich, peaty malt with a sweet undertone.\u003cbr\u003eIngenious and complex, this well matured Islay single malt delivers the expected Lagavulin intensity with elegance and style.\u003cbr\u003eA wonderful Lagavulin Islay single malt and beautiful old bottling for connoisseurs and whisky collectors that is hard to find today!\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788496859474,"sku":"LAG1995DISTILLERS70","price":369.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4044313520.jpg?v=1771947729"},{"product_id":"lagavulin-26-year-old-1994-special-release-oloroso-sherry-cask-2021-70cl","title":"Lagavulin 26 Year Old 1994 Diageo Special Releases Oloroso Sherry Cask Islay Single Malt Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 26 Year Old 1994 Diageo Special Releases Oloroso Sherry Cask Islay Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cnav\u003e\u003c\/nav\u003e\n\u003cdiv\u003e\n\u003cp\u003eDistilled in 1994, this 26-year-old Lagavulin single malt has been matured in a combination of oloroso and Pedro Ximenez sherry casks, before being bottled as part of Diageo's 2021 Special Releases. Aromas of linseed oil, polished mahogany, dried seaweed, baked figs, butterscotch, tarry rope and engine oil fill the nose. The palate offers notes of salt and pepper, sweet peat smoke, mushrooms, vanilla and hints of dried fruit that linger in the finish.\u003c\/p\u003e\n\u003cp\u003eThe oldest expression from Diageo's 2021 Special Release, this is a 26 year old single malt from the mighty Lagavulin! Interestingly, this expression has been fully matured in first-fill Pedro Ximénez and Oloroso sherry-seasoned casks, making for a flavour profile that boasts powerful peaty notes and intense sherried boldness. This is a huge whisky. Also, with the 'Legends Untold' theme running from the 2021 Special Releases, the label features a rather proud lion on the label, seemingly guarding some treasure...\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: Sweet and sherried (but not too much), with an abundance of sweet marinated smoked meats, Islay fishing boats (tarry rope, hessian), cooked ripe apples, gentle wood smoke and, which gives way to creme de menthe. The sherry influence of the Oloroso \u0026amp; PX denotes a lovely dried fruit background in the form of rich sultanas, figs,s, and ripe plums, sprinkled with wood spices such as cinnamon, nutmeg, clove, and cardamom. further nosing brings up dark cherries and hints of sweet smoke.\u003c\/p\u003e\n\u003cp\u003ePalate: quite soft and approachable at under 45%, with more of the stewed red apples, cinnamon spice, and a touch of tar \/ TCP. the peat is very gentle, and the pepper adds to the smoky maple glazed bacon bits. I’m also getting a hint of pineapple in here… There’s not an awful lot of wood in there despite the 26 years of age, but the wood is there adding to the complexity, and I would have loved to get more of that old wood influence. oh well.\u003c\/p\u003e\n\u003cp\u003eFinish: smoky bbq meats, and some grilled fruits, tar and peat and hints of smoke, distant campfires, and sweet wine, maybe black tea as well.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788499480914,"sku":"LAG26SR2021","price":1449.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4291787626.jpg?v=1771947753"},{"product_id":"lagavulin-distillery-exclusive-bottling-cask-strength-limited-edition-islay-single-malt-scotch-whisky-2018-70cl","title":"Lagavulin Distillery Exclusive Bottling Cask Strength Limited Edition Islay Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 24px;\"\u003eLagavulin Distillery Only Exclusive Bottling Cask Strength Islay Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/p\u003e\u003cp\u003eThis is non age statement Lagavulin that was matured in 1st fill bourbon cask and recharrred American oak casks. 6,000 bottles were made available at the distillery shop and for anyone planning to make the trip there are still some available to buy.\n\u003c\/p\u003e\u003ch5\u003eNose\u003c\/h5\u003e\u003cp\u003eThe nose open with notes of dirty water, bonfire smoke, ash, tobacco and burnt oranges. Air reveals more sweetness from the casks in the form of crème caramel, lemon juice and red grapes. As we go back to we notice there’s a nice herbal note of lavender and thyme pulling through but they’re sitting far in the background.\n\u003c\/p\u003e\u003ch5\u003ePalate\u003c\/h5\u003e\u003cp\u003eIt’s like eating a mouthful of soot, it's very earthy, but there is also a meatiness here that makes us think we’re eating streaky bacon that’s been rolled in soil and cooked on the BBQ. Going back and there’s a sweet note pulling through that's similar to maple syrup. There’s also light clove and aniseed notes. It’s got a good length finish with both the peat and sweeter notes lingering. Going back to it one last time and we notice a nice saltiness, and a little chocolate. It has a good mouthfeel with good alcohol integration.\n\u003c\/p\u003e\u003ch5\u003eNose (with water)\u003c\/h5\u003e\u003cp\u003eWe’re now getting charred wood, and more of the lemon juice on the nose. There’s something savoury sitting in the background that we’re struggling to identify. The smoke has survived the addition of water, and we’re getting lots of earthiness, dirt and a musty warehouse like note. Finally, we’re getting some brown sugar, and iodine.\n\u003c\/p\u003e\u003ch5\u003ePalate (with water)\u003c\/h5\u003e\u003cp\u003eThere’s now less smoke and dirt. The water has also thinned the mouth feel and reduced the alcohol bite, but the alcohol was well integrated before dilution. There’s slightly more bitterness coming through like roasted coffee beans. It’s also a touch spicer. Personally, we’d not add anything. Finish remains a good length. The mouthfeel also remains good.\n\u003c\/p\u003e\u003ch5\u003eConclusion\u003c\/h5\u003e\u003cp\u003eWe’re always suspicious when we see NAS Lagavulins, but this one delivered something enjoyable and easy drinking. Well easy drinking if you enjoy peat. Its not overall complex, but very quaffable and hits the spot for anyone looking for dirty peat with a nice hit of sweetness. We’re picking up another bottle from the distillery next time we’re there\n\u003c\/p\u003e\u003cp\u003e53.5% ABV\n\u003c\/p\u003e\u003cp\u003e70cl\n\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788499710290,"sku":"LAGDISTONLY2018","price":229.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3980280903.jpg?v=1771947778"},{"product_id":"lagavulin-offerman-limited-edition-caribbean-rum-cask-finish-2024-70cl","title":"Lagavulin 11 Year Old Offerman Caribbean Rum Cask Finish Limited Edition Islay Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eLagavulin 11 Year Old Offerman Caribbean Rum Cask Finish Limited Edition Islay Single Malt Scotch Whisky (2024) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eNick Offerman's limited editions are interpretations of his many passions. He works closely with Lagavulin from distillation to maturation and the packaging details — resulting in a first-class authentic whisky at cask strength that delights novices and connoisseurs worldwide. The 4th edition matured for 11 years and was then aged for 8 months in ex-Caribbean rum casks. The result is a rare combination of classic Islay Single Malt and the exotic sweetness of Caribbean rum. With subtle notes of lemon meringue, honey, vanilla, toffee, golden cinnamon and brine, this whisky brings together a delightfully unusual blend of smoky and sweet.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNOSE:\u003c\/strong\u003e Smouldering embers, chili pepper, charred citrus peel, freshly baked crème brûlée, lemon cake, vibrant top notes, a distinct maritime and salty character, crusty burnt lemon meringue pie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePALATE:\u003c\/strong\u003e Bonfire smoke, black pepper, gentle lemon and lime notes, vanilla sweets, a contrasting sweet saltiness, brine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFINISH:\u003c\/strong\u003e A gentle chili spicy to finish\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Lagavulin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhen Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.\u003c\/p\u003e\n\u003cp\u003eWhat actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.\u003c\/p\u003e\n\u003cp\u003eThough fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.\u003c\/p\u003e\n\u003cp\u003eFounded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.\u003c\/p\u003e\n\u003cp\u003eIt came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.\u003c\/p\u003e\n\u003cp\u003eIn 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Angel’s Share\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Lagavulin","offers":[{"title":"Default Title","offer_id":52788500070738,"sku":"LAG11OFFERMAN4","price":109.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4445821957.jpg?v=1771947789"},{"product_id":"laphroaig-10-year-old-cask-strength-batch-16-70cl","title":"Laphroaig 10 Year Old Cask Strength Batch #16 Islay Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig 10 Year Old Cask Strength Batch #16 Islay Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTheir most powerful expression. Laphroaig® 10 Cask Strength embodies our classic 10 Year Old with pronounced character and a 58.5% proof point. Peat smoke, heather and sea salt run wild.\u003c\/p\u003e\n\u003cp\u003eOur Original Cask Strength is the purest way to experience the taste created by the land, sea and air of Islay. Aged 10 years, it’s barrier-filtered from the cask to remove unwanted char particles – and that’s all that comes between you and the real Laphroaig.\u003c\/p\u003e\n\u003cp\u003eWe don’t chill-filter our Original Cask Strength, and we don’t reduce its natural strength. So, what you pour is what we draw from the barrel — the heart of charred seasoned oak barrels, our blue peat smoke and nutty barley, in a truly natural experience.\u003c\/p\u003e\n\u003cp\u003eBatch 16 is our most powerful expression within the Cask Strength family, characterised by a 58.5% proof point and notes of vanilla and sea salt intermingled with hints of freshly ground black pepper and pork crackling. A dram poured neat will fill the nose with aromas of sweet apples and caramelised pastry, underpinned with a tang of cereal and tanned leather notes. The finish, a mixture of gentle spice, charred oak and smoked mackerel with an oily mouthful.\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\u003cdiv\u003eNose: Sweet, stewed apples topped with crispy, slightly caramelized pastry. This is underpinned by hints of cereal, tanned leather and vanilla.\u003c\/div\u003e\n\u003cdiv\u003ePalate: Upfront sweet and spicy notes, with notes of vanilla and sea salt intermingled with savoury notes of pork crackling with hints of freshly ground black pepper.\u003c\/div\u003e\n\u003cp\u003eFinish: Long, warming finish with notes of gentle spice, charred oak, smoked mackerel and sea salt encapsulated in an oily mouthfeel.\u003c\/p\u003e\n\u003cdiv\u003eMaturation: This single malt ages in charred ex-Bourbon barrels for ten years before being bottled at natural cask strength.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e58.5% ABV\u003c\/div\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788501512530,"sku":"LAP10CSB16","price":74.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4519282338.jpg?v=1771947845"},{"product_id":"laphroaig-1976-vintage-islay-single-malt-scotch-whisky-2018-70cl","title":"Laphroaig 1976 Vintage Islay Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig 1976 Vintage Islay Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 5400 bottles produced\u003c\/p\u003e\n\u003cp\u003eA 1976 vintage release from Laphroaig. 1976 was the haymaking summer everyone remembers.\u003c\/p\u003e\n\u003cp\u003eThis vintage 1976 Laphroaig single malt was bottled in the early 1990's and was only made available because the distillery owners bought back casks previously sold to a private owner.\u003c\/p\u003e\n\u003cp\u003eA superb Islay classic malt that was highly rated by the hugely respected connoisseur\/whisky author, the late Michael Jackson, and was awarded 93 points on the popular WhiskyFun review site.\u003c\/p\u003e\n\u003cp\u003eOne of just 5,400 limited bottling's, of which are now extremely rare, this epic collectible has a good neck fill and comes complete with original presentation carton - which is sporting a few minor creases, visible on the image inset.\u003c\/p\u003e\n\u003cp\u003eLaphroaig distillery is an Islay single malt Scotch whisky distillery. It is named for the area of land at the head of Loch Laphroaig on the south coast of the Isle of Islay. The meaning of the toponym is unknown, but a commonly suggested etymology includes the elements \"lag\" (Gaelic: hollow), \"breid\" (Norse: broad) and \"vik\" (Norse: bay), implying an original Gaelic form something like \"Lag Bhròdhaig\" (the hollow of Broadbay). The name may be related to a placename on the east coast of Islay, \"Pròaig\", again suggested as meaning \"broad bay\".\u003c\/p\u003e\n\u003cp\u003eThe distillery and brand are owned and operated by Beam Suntory, the American subsidiary of Japan's Suntory Holdings.\u003c\/p\u003e\n\u003cp\u003eIan Hunter was the founder's grandson and played a crucial role as manager of the distillery from 1908 to 1944. He introduced important changes, including the use of American oak barrels to develop the unique Laphroaig taste. Hunter successfully brought Laphroaig to the American market in the 1930s and contributed to the brand's international recognition. After his death in 1954, special whisky bottlings called the \"Ian Hunter Story\" were released in his honor. His legacy lives on in the tradition and quality of Laphroaig whisky.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\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\u003e*Please note - creasing to outer box\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788526317906,"sku":"LAP1976V","price":2299.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4750876890.jpg?v=1771948062"},{"product_id":"laphroaig-25-year-old-cask-strength-islay-single-malt-scotch-whisky-2019-70cl","title":"Laphroaig 25 Year Old Cask Strength Islay Single Malt Scotch Whisky (2019) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig 25 Year Old Cask Strength Islay Single Malt Scotch Whisky (2019) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA cask strength Laphraoig is truly something to behold, much less one that's seen a quarter of a century of ageing! This here is the 2019 release of Laphroaig's 25 Year Old Cask Strength expression. The smoky single malt has been matured in a duo of both bourbon barrels and Oloroso sherry casks for a whole 25 years. Eventually it was bottled in 2019 at cask strength, weighing in at a generous 51.4% ABV.\u003c\/p\u003e\n\u003cp\u003eThe 2019 release of Laphroaig 25 year old single malt scotch has been ageing for a quarter of a century in a mixture of sherry butts and ex-bourbon barrels, producing a \u003ca href=\"https:\/\/secretbottleshop.co.uk\/collections\/single-malt-whisky\" title=\"single malt\"\u003es\u003c\/a\u003eingle malt that embodies everything that is Laphroaig.\u003c\/p\u003e\n\u003cp\u003eDon't miss out on this limited edition cask strength release of whisky; it's a must-try.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Laphroaig 25 year old cask strength whisky 2019 is an exhilarating and complex expression\u003c\/li\u003e\n\u003cli\u003eDelivering a symphony of flavours\u003c\/li\u003e\n\u003cli\u003eIt boasts a vivacious character with a sweet and smoky profile\u003c\/li\u003e\n\u003cli\u003eUnveiling a tapestry of warming spices, sun-kissed dried fruits, and the enduring presence of aged oak\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003cp\u003e51.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788526448978,"sku":"LAP25CD2019","price":425.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3979028979.jpg?v=1771948076"},{"product_id":"laphroaig-25-year-old-the-bessie-williamson-story-limited-edition","title":"Laphroaig 25 Year Old The Bessie Williamson Story Limited Edition Islay Single Malt Scotch Whisky (2019) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig 25 Year Old The Bessie Williamson Story Limited Edition Islay Single Malt Scotch Whisky (2019) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eUsually available only for travel retail, Laphroaig 25 Year Old The Bessie Williamson is an expression released to celebrate the former distillery owner Bessie Williamson. Bessie started in a post as a typist at the distillery in 1934 but she quickly moved up the ranks to office manager and when the distillery owner at the time fell ill, he placed the running of the distillery in her very capable and loving hands and she became the new distillery owner, making it a huge success and still infamous globally today.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaphroaig 25 Year Old The Bessie Williamson Story honours the life of the only woman to own and run a Scottish distillery in the 20th century.\u003c\/p\u003e\n\u003cp\u003eThis super-premium 25-year-old Laphroaig celebrates the life of Bessie Williamson, a limited edition bottle that has become very difficult to source. Bessie Williamson is an ABSOLUTE ICON of Laphroaig \u0026amp; the first female distillery manager to own \u0026amp; run a Scotch whisky distillery in the 20th century – no mean feat in an industry dominated by men.\u003c\/p\u003e\n\u003cdiv\u003eShe came to embody everything we know \u0026amp; love about Laphroaig; warm and rich with that unmistakable Islay character. This is a tribute to Bessie \u0026amp; all that she made at Laphroaig.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eLaphroaig® recently released a super-premium 25-year-old whisky, which celebrates the life of Bessie Williamson, an icon of Laphroaig® \u0026amp; the first female distillery manager to own \u0026amp; run a Scotch whisky distillery in the 20th century.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis unique \u0026amp; exclusive bottle, called The Bessie Williamson Story™, is a tribute to Bessie \u0026amp; her work at Laphroaig, along with her warm, rich \u0026amp; unmistakably-Islay character.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWilliamson was born in Glasgow in 1910 to John Williamson, a gunner in France with the Royal Garrison Artillery \u0026amp; Agnes Whyte. She attended the University of Glasgow from 1927, intending to become a teacher, graduating in 1932.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAfter graduating in 1932, Bessie accepted a summer job at Laphroaig distillery intending to stay only a few months. She worked directly with then owner Ian Hunter, eventually taking on responsibility for US distribution. By World War II, she had become the full-time distillery manager \u0026amp; the most senior woman in the Scotch industry.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Bessie Williamson Story is presented in a beau tifully crafted book that details Bessie’s story in depth, and includes tasting notes and a message from John Campbell, Distillery Manager.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBESSIE WILLIAMSON’S EARLY LIFE \u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eBorn Elizabeth Leitch Williamson in 1910, Bessie lived with her parents Agnes and John in Glasgow.\u003c\/div\u003e\n\u003cdiv\u003eHer father, John Williamson, sadly died in France in the last year of World War I, leaving Bessie’s mother a widow. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eAs a young adult, Bessie attended the University of Glasgow where she hoped to train as a teacher. She was not academic in the traditional sense, and it took her five years to complete a three year course, between 1927 and 1932.\u003c\/div\u003e\n\u003cp\u003eFollowing her graduation, Bessie needed to find work. As such, her uncle William Paton gave her a job working as a clerical assistant for a restaurant company.Bessie hoped to put herself through teacher training college using the funds from this job. She soon added clerical and secretarial skills to her repertoire.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cu\u003eTHE MOVE TO ISLAY\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eIn 1933, Bessie and her best friend Margaret Prentice found summer jobs as shorthand typists at the Laphroaig distillery on Islay. Bessie was excited to visit the island. In fact, once she arrived on Islay she would call it her home for the rest of her life.\u003c\/div\u003e\n\u003cdiv\u003eBessie never returned to teaching training, and happily settled into island life.\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eIAN HUNTER \u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eAt the time Laphroaig was owned and directed by Ian Hunter, the owner of D Johnston \u0026amp; Co, which he purchased in 1927.\u003c\/div\u003e\n\u003cdiv\u003eThough Hunter had a reputation as a bit of a grouch, he seemed to have a soft spot for Bessie, and soon enough she had been given the responsibility of managing the office at Laphroaig.\u003c\/div\u003e\n\u003cdiv\u003eHunter and Williamson had a strong friendship, and Bessie became one of Ian Hunter’s most trusted confidants. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eAs such, when he suffered a stroke and became wheelchair bound in 1938, it seemed only fit that Bessie was trusted to take over distributions to the USA. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe US market was an important one to tap; following the end of prohibition and The Great Depression, the USA had something of a hankering for Scotch whisky. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eLAPHROAIG IN WORLD WAR II \u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhen the Second World War broke out in 1939 it presented a challenge to many Scotch whisky distilleries including Laphroaig. The distillery ceased production in 1940 in order to help with the war effort.\u003c\/div\u003e\n\u003cdiv\u003eLaphroaig was an RAF base, an ammunition store, and even housed the First Company of Royal Engineers following the battle of Dunkirk. Despite the horrible situation presented by the war, Laphroaig’s sales continued to increase thanks to a great appetite for whisky amongst British soldiers.\u003c\/div\u003e\n\u003cdiv\u003eAs such, the economic stability of Laphroaig was not called into question. Laphroaig recommenced production in 1945.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBESSIE TAKES CONTROL \u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eUpon the reopening of Laphroaig in 1945 Bessie Williamson was given control of the distillery by Ian Hunter. D. Johnston \u0026amp; Co. became a limited company in 1950 and Bessie was appointed as company secretary.\u003c\/div\u003e\n\u003cdiv\u003eFour years later, Ian Hunter passed away following a 46 year career at Laphroaig. He left control of the distillery, Ardenistiel House, and the island of Texa to his favourite employee: Bessie.It was also stipulated in his will that £5,000 was to be invested in the distillery business.\u003c\/div\u003e\n\u003cdiv\u003eBessie would oversee business affairs and Tom Anderson, a long-standing brewer at Laphroaig, would oversee day-to-day whisky production. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eTHE AGE OF BESSIE \u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003eBessie took control of Laphroaig at a turning point for the whisky industry. The 1960s saw a huge boost in the popularity of blended whisky.\u003c\/p\u003e\n\u003cdiv\u003eThe Scotch Whisky Association were fascinated by the prosperity of Laphroaig under the management of a woman, and so they invited her on a North American tour to promote the interests of Scotch whisky overseas. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eIt was on this trip that Bessie met her husband, Canadian radio star Wishart Campbell who, ironically, had family ties to Islay. They married in 1961. Following Bessie’s return, a documentary crew came to create a film about life on Islay in the 1960s.\u003c\/div\u003e\n\u003cdiv\u003eThe island’s rich distilling history and economy were featured in this film, along with Bessie herself. Referring to the popularity of Laphroaig she said: ‘We can’t supply the demand that we have for our whisky.’\u003c\/div\u003e\n\u003cdiv\u003eAt the time, Islay was exporting £8 million worth of untaxed whisky to the mainland every year for blending and bottling. This is equivalent to over £210 million in 2023. The documentary team were equally astounded by the fact that the managing director of Laphroaig was a woman.\u003c\/div\u003e\n\u003cdiv\u003eThroughout history, whisky has typically been a male dominated industry and it remains so to this day. However, thanks to people like Bessie, women now have much more of a place in the industry.\u003c\/div\u003e\n\u003cdiv\u003eThe narrator of the 1960s documentary notes this by saying: ‘W]hisky is no longer a drink for men only, but you would expect its production to be an entirely male preserve. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e‘Mrs. Campbell proves you wrong.’ \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBESSIE’S COMMUNITY ADVOCACY \u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eNot only was Bessie Williamson a beloved figure in the whisky industry, she was also treasured by the locals on Islay thanks to her community advocacy and care for the people of the island. Her charitable efforts included organising a variety of events for the Scottish Women’s Rural Institute in order to raise money for local causes.\u003c\/div\u003e\n\u003cdiv\u003eShe chaired the Kildalton branch of the institute and offered up the community hall at the distillery for meetings. In 1963, she was awarded the Order of St. John for her charitable work.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cu\u003eRETIREMENT \u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eIn the late 1960s Bessie began to understand that Laphroaig, in order to continue growing and prospering, would need major upgrades.\u003c\/div\u003e\n\u003cdiv\u003eSuch upgrades would not be possible without a good amount of investment in the distillery. So, in 1962, Bessie sold a third of Laphroaig to a company named Seager Evans \u0026amp; Co. which was a distiller and blending company founded in London in 1805.\u003c\/div\u003e\n\u003cdiv\u003eIn 1967, Seager Evans bought out the whole of Laphroaig. Bessie Williamson continued to serve as managing director until her retirement in 1972.\u003c\/div\u003e\n\u003cdiv\u003eThe same year the number of stills at Laphroaig was increased to seven – a sign of the innovation and modernisation yet to come. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTHANK YOU BESSIE \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn a male dominated industry Bessie Williams was a legendary figure who showed the world that a woman could (and should) run a Scotch whisky distillery. Under her stewardship Laphroaig blossomed to become a global brand, and Bessie’s early advocacy for single malts helped establish a market for Laphroaig long before single malt whisky became the norm.\u003c\/div\u003e\n\u003cdiv\u003eLaphroaig is now an Islay institution and produces more whisky than the other famous distilleries on the island such as Bowmore and Ardbeg. In 2019 Laphroaig paid tribute to Bessie with the release of the Laphroaig 25 Year Old The Bessie Williamson Story.\u003c\/div\u003e\n\u003cdiv\u003eThe distillery stands proud because of Bessie’s efforts and tenacity, which proved that whisky is not just ‘a man’s world’.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788531298642,"sku":"LAP25BESSIEW2019","price":479.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3958693075.jpg?v=1771948100"},{"product_id":"laphroaig-cairdeas-quarter-cask-feis-ile-islay-single-malt-scotch-whisky-2017-70cl","title":"Laphroaig Cairdeas Feis Ile 2017 Quarter Cask Matured Limited Edition Islay Single Malt Scotch Whisky (2017) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig Cairdeas Feis Ile 2017 Quarter Cask Matured Limited Edition Islay Single Malt Scotch Whisky (2017) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLaphroaig`s 2017 edition of their ‘Càirdeas’ expression was also chosen to mark Islay’s 2017 ‘Feis Ile’ festival. The whisky was allowed to mature entirely in American oak quarter casks, which are much smaller than your tun-of-the-mill hogshead. Expect powerful peat and subtle sweetness, packed to the brim with Laphroaig intensity.179\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eQuarter Casks are perfect for those who want the boldest flavours. The Cairdeas was certainly popular. Not many are in circulation today for sale\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003cp\u003e57.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788537950546,"sku":"LAPCAIRDEAS2017","price":179.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987137005.jpg?v=1771948170"},{"product_id":"laphroaig-cairdeas-warehouse-1-feis-ile-islay-single-malt-scotch-whisky-2022-70cl","title":"Laphroaig Cairdeas Feis Ile 2022 Warehouse 1 1st Fill Maker's Mark Bourbon Cask Limited Edition Islay Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig Cairdeas Feis Ile 2022 Warehouse 1 1st Fill Maker's Mark Bourbon Cask Limited Edition Islay Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMatured in Laphroaig’s iconic warehouse a skipping-stone’s throw from the Islay coast for flavors of peat, smoke, and sea salt that soar with bitter maritime character.\u003c\/p\u003e\n\u003cp\u003eLaphroaig’s Càirdeas expression for 2022 reflects how Friends bring out more in each other. This limited edition single malt, aged in first-fill ex-Maker’s Mark bourbon barrels, dials up the quintessential Laphroaig taste. Classic flavors are elevated by a coastal character that can only come from sea spray and storms. It’s a match made in Islay.\u003c\/p\u003e\n\u003cp\u003eWarehouse 1’s rare four-storey construction, with varying levels of temperature and humidity, and exposure to rugged conditions tease out Laphroaig’s enigmatic flavors and lend a maritime quality to the final whisky. Bottled at 52.2% ABV for a memorable experience to share with your Friends.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eNose: Full-bodied with vibrant aromas from nose to finish.\u003c\/p\u003e\n\u003cp\u003ePalate: Powerful peat-reek and ashy notes of tar combine with sweet Manuka honey and burnt toffee. Oak spices, tannins, white pepper, plus dried herbs and flowers add an herbal touch.\u003c\/p\u003e\n\u003cp\u003eFinish: Peaty and acidic with lingering herbal and spicy notes leading to a floral aftertaste.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003cp\u003e52.2% AB\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788538605906,"sku":"LAPCAIRDEASFEIS2022","price":169.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987138365.jpg?v=1771948181"},{"product_id":"laphroaig-ian-hunter-book-2-30-year-old-unique-character-2020-70cl","title":"Laphroaig 30 Year Old  Ian Hunter Book 2 Building An Icon Limited Edition Islay Single Malt Scotch Whisky (2020) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLaphroaig 30 Year Old  Ian Hunter Book 2 Building An Icon Limited Edition Islay Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the second chapter of a five part series that tells the story of Ian Hunter. This guy was instrumental in setting up the Laphroaig Distillery and getting their whisky sent around the world.\u003c\/p\u003e\n\u003cp\u003eThis second chapter is all about the building of the warehouse that still houses all the company’s whisky today. It’s set on the shore, where the whisky can absorb all the life-giving nutrients that come in off the sea there.\u003c\/p\u003e\n\u003cdiv\u003e\u003cins\u003e\n\u003cdiv\u003e\u003ciframe id=\"aswift_2\" name=\"aswift_2\" width=\"800\" height=\"0\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/ads?ltd_cs=1\u0026amp;client=ca-pub-1439884995983925\u0026amp;output=html\u0026amp;h=280\u0026amp;adk=1304966678\u0026amp;adf=3815102132\u0026amp;pi=t.aa~a.2187958673~i.11~rp.4\u0026amp;w=800\u0026amp;fwrn=4\u0026amp;fwrnh=100\u0026amp;lmt=1713340532\u0026amp;num_ads=1\u0026amp;rafmt=1\u0026amp;armr=3\u0026amp;sem=mc\u0026amp;pwprc=9257043189\u0026amp;ad_type=text_image\u0026amp;format=800x280\u0026amp;url=https%3A%2F%2Fbeyondthedram.co.uk%2Flaphroaig-30-year-old-ian-hunter-story-book-2-is-finally-here%2F\u0026amp;host=ca-host-pub-2644536267352236\u0026amp;fwr=0\u0026amp;pra=3\u0026amp;rh=200\u0026amp;rw=800\u0026amp;rpe=1\u0026amp;resp_fmts=3\u0026amp;wgl=1\u0026amp;fa=27\u0026amp;uach=WyJXaW5kb3dzIiwiMTUuMC4wIiwieDg2IiwiIiwiMTIzLjAuNjMxMi4xMDciLG51bGwsMCxudWxsLCI2NCIsW1siR29vZ2xlIENocm9tZSIsIjEyMy4wLjYzMTIuMTA3Il0sWyJOb3Q6QS1CcmFuZCIsIjguMC4wLjAiXSxbIkNocm9taXVtIiwiMTIzLjAuNjMxMi4xMDciXV0sMF0.\u0026amp;dt=1713339218266\u0026amp;bpp=1\u0026amp;bdt=1695\u0026amp;idt=1\u0026amp;shv=r20240415\u0026amp;mjsv=m202404150101\u0026amp;ptt=9\u0026amp;saldr=aa\u0026amp;abxe=1\u0026amp;eo_id_str=ID%3D4e9acab55ecfb43f%3AT%3D1713339218%3ART%3D1713339218%3AS%3DAA-AfjZGuQ3x5PzBrOEcNRsPsqSF\u0026amp;prev_fmts=0x0%2C1200x280\u0026amp;nras=3\u0026amp;correlator=5097459187442\u0026amp;frm=20\u0026amp;pv=1\u0026amp;ga_vid=1029611472.1713339218\u0026amp;ga_sid=1713339218\u0026amp;ga_hid=1780090409\u0026amp;ga_fc=0\u0026amp;u_tz=60\u0026amp;u_his=1\u0026amp;u_h=864\u0026amp;u_w=1536\u0026amp;u_ah=816\u0026amp;u_aw=1536\u0026amp;u_cd=24\u0026amp;u_sd=1.25\u0026amp;dmc=8\u0026amp;adx=360\u0026amp;ady=2485\u0026amp;biw=1519\u0026amp;bih=695\u0026amp;scr_x=0\u0026amp;scr_y=0\u0026amp;eid=44759875%2C44759926%2C44759842%2C31082703%2C44795921%2C95325974%2C95326315%2C95329427%2C31082799%2C95320376%2C31082143\u0026amp;oid=2\u0026amp;pvsid=4336056476335101\u0026amp;tmod=1299833680\u0026amp;uas=0\u0026amp;nvt=1\u0026amp;ref=https%3A%2F%2Fwww.bing.com%2F\u0026amp;fc=1408\u0026amp;brdim=0%2C0%2C0%2C0%2C1536%2C0%2C0%2C0%2C1536%2C695\u0026amp;vis=1\u0026amp;rsz=%7C%7Cs%7C\u0026amp;abl=NS\u0026amp;fu=128\u0026amp;bc=31\u0026amp;bz=0\u0026amp;td=1\u0026amp;nt=1\u0026amp;ifi=3\u0026amp;uci=a!3\u0026amp;btvi=1\u0026amp;fsb=1\u0026amp;dtd=M\" title=\"Advertisement\" style=\"max-width: 100%; left: 0px; position: absolute; top: 0px; border-width: 0px; border-style: initial; width: 800px; height: 0px;\" tabindex=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/ins\u003e\u003c\/div\u003e\n\u003cp\u003eI think what I love most about the whole package is the heritage. The book has been built to house the bottle. That bottle contains liquid that has been aged for a full 30 years. This makes the whole package something truly unique, and the price reflects that.\u003c\/p\u003e\n\u003cp\u003eThe tasting notes on this quite frankly ancient whisky are interesting. It’s been aged in Spanish Oak Oloroso Sherry Oak Casks. However, there’s no hint of what it tastes like. I think this is because there’s so little of it, and Laphroaig wants to sell it all.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e First thing you notice is the iodine, classic Laphroaig, and then meaty notes like smoked bacon but with a sweet maple syrup cure, toffee, with spices such as pink peppercorns, chilli and liquorice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Spicy peppery notes with seaweed and that iodine note again, creamy full nutty texture with stone fruit, rose petal and toffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Long with nuts and a lemon peel lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverall\u003c\/strong\u003e A rich dark old dram but that Laphroaig Distillery character still dominates after all this time.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 Bessie Williamson who 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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":52788547649874,"sku":"LAP30IANHUNTERB2","price":1499.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4275066576.jpg?v=1771948215"},{"product_id":"ledaig-11-year-old-2010-virgin-oak-cask-finish-whisky-limited-edition-2022-70cl","title":"Ledaig 11 Year Old 2010 Virgin Oak Cask Finish Limited Edition Island Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLedaig 11 Year Old 2010 Virgin Oak Cask Finish Limited Edition Island Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 1017 bottles made\u003c\/p\u003e\n\u003cp\u003eAvailable exclusively online and at the distillery, this peated single malt was finished in Virgin Oak casks, creating a woody, smoky and salty dram with a hint of sweet vanilla. \u003cstrong\u003e\u003cspan style=\"font-size: 16px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eNOSE: Smoked fudge, ash, cough sweets.\u003c\/p\u003e\n\u003cp\u003ePALATE Woody and smoky reminiscent of bonfires and freshly sawn wood.\u003c\/p\u003e\n\u003cp\u003eFINISH Diesel fumes, more wood smoke and finally some lemon peel mixed with vanilla.\u003c\/p\u003e\n\u003ch3\u003eAbout Tobermory \/ Ledaig\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eMull's only Scotch whisky distillery produces both peated an unpeated whisky for use in the Black Bottle and Scottish Leader blends, as well as for Ledaig and Tobermory single malts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is likely that in its earliest incarnation Ledaig was a peated malt, but in more recent times both peated and unpeated whisky has been made and bottled as both Ledaig and Tobermory. Thankfully, this has now been resolved with Ledaig now only being used for the heavily-peated variant. Equal amounts of both styles are currently being made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe fermentation time is relatively short, but it is the unusually shaped stills which lie at the heart of the Tobermory style. They have both boil bulbs and a strange S-shaped kink in their lyne arms, all of which increases reflux.\u003c\/p\u003e\n\u003cp\u003eToday, the single malt bottlings are non-chill-filtered and bottled at 46.3% abv.\u003c\/p\u003e\n\u003cp\u003eMull’s capital may have been built by the Stevensons of Oban [see Oban], but Tobermory’s distillery has had a more chequered career than its mainland relative and with considerably more unusual owners.\u003c\/p\u003e\n\u003cp\u003eIt was established, as Ledaig, in 1798 by John Sinclair but like many small sites, the business foundered and it seems to have been silent between 1837 until 1878 when, after a succession of owners, it was finally brought within the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/5893\/distillers-company-limited\/\"\u003eDCL\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eestate in 1916. It continued to produce until 1930 when it fell silent for over four decades.\u003c\/p\u003e\n\u003cp\u003eA belated member of a group of old distilleries which were recommissioned in the post-war whisky boom, it was brought back in 1972 by a somewhat unusual joint venture between a Liverpool shipping company, Sherry producer Pedro Domecq and “Panamanian interests”. This unusual arrangement only lasted for three years, although the new owners renovated the distillery and increased capacity.\u003c\/p\u003e\n\u003cp\u003eA short further period of silence ended when a property firm based in Cleckheaton, Yorkshire bought it with the intention of converting some of the buildings to holiday accommodation. Others were used as a facility for storing cheese. It closed again in 1982 for 11 years when its current owner, Burn Stewart (now part of South African giant\u003cspan\u003e Distell) \u003c\/span\u003epurchased it.\u003c\/p\u003e\n\u003cp\u003eIn January 2017 Distell announced a major refurbishment plan for the distillery, which would force its closure for two years from 31 March. However, Tobermory's visitor centre would remain open throughout the period.\u003c\/p\u003e\n\u003cp\u003e 55.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ledaig","offers":[{"title":"Default Title","offer_id":52788552925522,"sku":"LED11VOAKF2010","price":129.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4654207121.jpg?v=1771948289"},{"product_id":"longrow-15-year-old-red-pinot-noir-cask-matured-campbeltown-single-malt-scotch-whisky-2022-70cl","title":"Longrow 15 Year Old Red Pinot Noir Cask Matured Campbeltown Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLongrow 15 Year Old Red Pinot Noir Cask Matured Campbeltown Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLongrow is a subsection of the Springbank Distillery. Double Distilled and the slightly peatier version albeit not usually tasting like its alleged PPMs.\u003c\/p\u003e\n\u003cp\u003eLongrow Red 15 Year Old Pinot Noir is always bottled at cask strength, is released annually in small quantities and every year a different type of red wine cask is used to mature the whisky. This release has been aged for 11 years in Bourbon casks and then finished for 4 years in Pinot Noir casks. Longrow always has an excellent balance of smoke and red fruits from the New Zealand Pinot Noir cask. This is a limited edition of only 9,400 bottles.\u003c\/p\u003e\n\u003cp\u003eThe use of wine casks for whisky maturation has always been somewhat controversial, because it is very easy to overpower a spirit. Wine casks often add a lot of weight and body, but whereas sherry and bourbon casks seem to naturally work well with most new makes, there’s often a sort of discord between wine influence and spirit character. It’s the integration between the two that has been lacking in the past.\u003c\/p\u003e\n\u003cp\u003eAgeing whisky in wine casks isn’t anything new, but the practice \u003ca href=\"https:\/\/www.masterofmalt.com\/blog\/post\/the-wonders-of-wine-casks-and-whisky.aspx\" rel=\"noreferrer noopener\" target=\"_blank\"\u003eseems to have matured\u003c\/a\u003e in the past few years. I think there’s a lot better understanding of how certain wine casks interact with whisky. For example, Aberfeldy has released a number of wine cask finished single malts in recent years – sometimes this second maturation period \u003ca href=\"https:\/\/wordsofwhisky.com\/aberfeldy-15-years-old-red-wine-finish-2019\/\"\u003eonly lasted a few months\u003c\/a\u003e. It leads to a more subtle whisky where the wine is present but never too loud.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/wordsofwhisky.com\/wp-content\/uploads\/2014\/06\/Springbank-foto2.jpg\" alt=\"Springbank foto2\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cp\u003eHaving said that, the Longrow Red series has never been about subtlety in particular, and I don’t expect the new Longrow Red 15 Years Pinot Noir Cask to be either. While it matured the first 11 years in standard bourbon barrels, the whisky then spent an additional 4 years in Pinot Noir casks. These casks were sourced from Grant Taylor’s Valli vineyards Central Otago, New Zealand, and only 9,400 bottles were released.\u003c\/p\u003e\n\u003cp\u003eCompared to last year’s Longrow Red release, the biggest dissimilarity to me is not the difference between Malbec and Pinot Noir. Instead, I believe that the use of \u003cstrong\u003erefill\u003c\/strong\u003e Malbec casks contributed greatly to the successful pairing between the Longrow spirit and wine influence. It was explicitly mentioned on the label last year. Not so much on the label of the new release, which most likely means the Pinot Noir casks are first-fill. Hopefully the Longrow Red 15 Years Pinot Noir Cask turns out just as magnificent, but I’m slightly skeptical.\u003c\/p\u003e\n\u003cfigure\u003e\u003cimg src=\"https:\/\/wordsofwhisky.com\/wp-content\/uploads\/2022\/04\/Longrow-15-Years-Pinot-Noir-Cask-closeup.jpg\" alt=\"Longrow red 15 Years Pinot Noir Cask closeup\"\u003e\u003c\/figure\u003e\n\u003ch2\u003eTASTING NOTES\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: More gentle than you might expect, the earthy peat smoke plays a supporting role and is chaperoned by tobacco, damp leaves and bung cloth. There’s some breakfast tea, as well as a sliver of smoked paprika powder and a few redcurrants and strawberry jam. We’re off to a good start.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: An oily, almost sticky mouthfeel followed by earthy peat. It’s winey for sure, much more than the nose suggests. There are jammy red fruits – mostly strawberry and a bit candy-esque. A tinge of struck matches, some ashy smoke and a faint salinity. Subtle spices too.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e: Sticky, winey and sweet smoke. Long.\u003cbr\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\u003c\/div\u003e\n\u003cp\u003e51.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Longrow","offers":[{"title":"Default Title","offer_id":52788792262994,"sku":"LONGR15FSCB2006","price":289.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4685718608.jpg?v=1771949105"},{"product_id":"longrow-18-year-old-campbeltown-single-malt-scotch-whisky-limited-edition-2024-70cl","title":"Longrow 18 Year Old Campbeltown Single Malt Scotch Whisky Limited Edition (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLongrow 18 Year Old Campbeltown Single Malt Scotch Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis year it is 90% sherry 10% port! How awesome is that!\u003c\/p\u003e\n\u003cp\u003eThe Longrow 18 Years 2024 is an outstanding example of the craftsmanship of the Springbank distillery, located in the picturesque Campbeltown region of Scotland. This limited edition impresses with its complex aromas and the harmonious balance between peat smoke and fruity notes.\u003c\/p\u003e\n\u003cp\u003eThe whisky is matured 90% in sherry casks and 10% in port casks, giving it a deep, varied flavour. The dark amber colour hints at the intense and rich structure that shimmers in the glass.\u003c\/p\u003e\n\u003cp\u003eOn the palate, an impressive flavor profile unfolds, characterized by a robust peat-smoky character. Flavors of Black Forest gateau combined with sweet maraschino cherries and dried dates provide a seductive sweetness. This is complemented by the elegant bitterness of a dark chocolate ganache, which adds a luxurious depth to the experience.\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\u003ch4\u003eNose:\u003c\/h4\u003e\n\u003cp\u003eThis year’s Longrow 18 kicks off with notes of blackberry jam, walnuts, liquorice and a subtle smokiness on the nose.\u003c\/p\u003e\n\u003ch4\u003ePalate:\u003c\/h4\u003e\n\u003cp\u003eThe peat smoke continues on the palate and notes of black forest gateaux, maraschino cherries, dates and dark chocolate ganache are introduced.\u003c\/p\u003e\n\u003ch4\u003eFinish:\u003c\/h4\u003e\n\u003cp\u003eA long, gentle finish, there are notes of coffee beans, sea salt and peat smoke.\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\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Longrow","offers":[{"title":"Default Title","offer_id":52788795736402,"sku":"LONGR18SM2024","price":189.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4757595382.jpg?v=1771949115"},{"product_id":"longrow-21-year-old-springbank-only-3600-bottles-2023-70cl","title":"Longrow 21 Year Old Campbeltown Single Malt Scotch Whisky (2023) 70cl","description":"\u003cdiv\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"font-size: 28px;\"\u003eLongrow 21 Year Old Campbeltown Single Malt Scotch Whisky (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eA particularly appealing Longrow single malt from the Springbank Distillery here folks, matured for 21 years! This terrific Campbeltown whisky packs a peaty punch paired with fresh fruit flourishes. Hopefully all that alliteration conveys our excitement for this one.\u003c\/p\u003e\n\u003cp\u003eThis is a heavily peated expression aged for 21 years in a combination of bourbon and sherry casks. A very exciting addition to the range and limited to only 3,600 bottles.\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\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Longrow","offers":[{"title":"Default Title","offer_id":52788801208658,"sku":"LONGR21SM2023","price":299.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4207630998.jpg?v=1771949126"},{"product_id":"longrow-21-year-old-springbank-only-3600-bottles-202470cl","title":"Longrow 21 Year Old Campbeltown Single Malt Scotch Whisky (2024)70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLongrow 21 Year Old Campbeltown Single Malt Scotch Whisky (2024)70cl\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA particularly appealing Longrow single malt from the Springbank Distillery here folks, matured for 21 years! This terrific Campbeltown whisky packs a peaty punch paired with fresh fruit flourishes. Hopefully all that alliteration conveys our excitement for this one.\u003c\/p\u003e\n\u003cp\u003eThis is a heavily peated expression aged for 21 years in a combination of bourbon and sherry casks. A very exciting addition to the range and limited to only 3,600 bottles.\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\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Longrow","offers":[{"title":"Default Title","offer_id":52788809007442,"sku":"LONGR21SM2024","price":299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4632100196.png?v=1771949142"},{"product_id":"macallan-amber-meadow-harmony-collection-speyside-single-malt-scotch-whisky-2022-70cl","title":"Macallan Amber Meadow Harmony Collection Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Amber Meadow Harmony Collection Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe third release in the Harmony Collection has been created in collaboration with Stella and Mary McCartney to celebrate the lush, fertile lands of Scotland that connect all those who have stood upon them for generations.\u003c\/p\u003e\n\u003cp\u003eThis release embraces the re-use of natural materials in its packaging, creating beauty from resources at the end of their natural lives. To mark this deep connection with the land, discarded meadow cuttings have been given new life in this presentation box and bottle labels.\u003c\/p\u003e\n\u003cp\u003eThe presentation box features photography by Mary McCartney of The Macallan Estate.\u003c\/p\u003e\n\u003ch3\u003eINSPIRED BY NATURE\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe McCartney sisters' love of Scotland stems from their memories of summer days in amber fields at the family farm in the Scottish countryside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eThey describe nature as both energising and serene, contrasting qualities rekindled by this collaboration. This affinity with the land inspires joyful memories of family, sisterhood and community.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/170082946032014498398\/Macallan_Harmony_Collection_Amber_Meadow_3_jpg\"\u003e\u003c\/p\u003e\n\u003ch3\u003eNATURE AS A MUSE\u003c\/h3\u003e\n\u003cp\u003eThe Macallan Whisky Mastery Team have taken inspiration from natural Scottish grasslands to create this distinctive expression, redolent of warm meadows and mature barley fields, with a rich, citrus scented finish, using a combination of both sherry seasoned oak and bourbon casks.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/1700829561000556080523\/Macallan_Harmony_Collection_Amber_Meadow_4_jpg\"\u003e\u003c\/p\u003e\n\u003ch3\u003eOUR PARTNERSHIP\u003c\/h3\u003e\n\u003cdiv\u003eA first for Stella and Mary, our partnership marks a creative union of the McCartney sisters. This debut joint venture combines their creative talents in a collaboration which enables them to celebrate their profound memories of Scotland.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis collaboration celebrates the shared values of The Macallan and The McCartney’s, with love and respect for the natural world at the forefront.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eColour: Summer Evening.\u003c\/p\u003e\n\u003cp\u003eNose: Rich orange and lemon, honeysuckle, vanilla, coconut and ripe barley fields.\u003c\/p\u003e\n\u003cp\u003ePalate: Rich oak, lemon, melon, classic scone, almond and green tea.\u003c\/p\u003e\n\u003cp\u003eFinish: Rich, sweet, long and complex.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\u003c\/div\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\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52788894007634,"sku":"5010314313395","price":159.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988012032_92b4cb83-6202-41b5-a5fd-64efb3295109.jpg?v=1771949293"},{"product_id":"macallan-reflexion-1824-decanter-series-2018-70cl","title":"Macallan Reflexion 1824 Decanter Series Limited Edition Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Reflexion 1824 Decanter Series Limited Edition Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreated to showcase the beautiful range of The Macallan’s natural colour, Reflexion embodies the foremost influence of first fill sherry seasoned oak casks.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003csection\u003e\n\u003cdiv\u003eThis exceptional single malt draws its colour and flavour from maturation in smaller hogshead casks, allowing a greater surface area of wood to interact with the whisky to deliver an intricate character influenced by both Spanish and American oak casks. The depth of colour and complex flavour of Reflexion is derived from the use of first-fill casks, carefully selected for this distinctive expression to accentuate its aromas and flavours. Bold and full bodied, Reflexion is a celebration of floral and vanilla notes, punctuated with fresh apples and apricots. This whisky's deep red mahogany hue, taken directly from the cask, is enhanced by the angular facets of the carefully crafted decanter that each reflect the light to showcase the depth of colour.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003csection\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003ePart of the new 1824 Masters Series which sits above The Macallan 1824 Series. The 1824 Masters Series is made up of 3 new Macallan whiskies, The Macallan Rare Cask, Reflexion and No.6. They join the Macallan M which is at the top of the series.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eCask Type: First Fill Spanish and American Oak Sherry Casks\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv\u003eCOLOUR: Blood orange.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eNOSE: Fresh zest of orange and citrus fruits. A slight waxy note fades to fresh green apples. Robust notes of chocolate, thick fudge, boiled sweets, aniseed and caramel toffees with subtle white chocolate truffles. Fresh bananas and sweet oak arrives last.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003ePALATE: Initial light citrus zest with new oak gives way to the succulent sweetness of lemon and orange. Raisin, sultana and apple, with a hint of cinnamon and ginger, are subtle.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFINISH: Boiled sweets add balance to a glimpse of toasted oak to give a medium and soft finish.\u003c\/div\u003e\n\u003cdiv\u003e\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\u003c\/div\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\u003cp\u003e43% ABV \u003cbr\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52788899905874,"sku":"MACREFLEXION","price":1699.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4066538489.jpg?v=1771949305"}],"url":"https:\/\/whiskysituation.co.uk\/collections\/limited-editions.oembed?page=17","provider":"Whisky Situation","version":"1.0","type":"link"}