{"title":"Independent Bottlings","description":"","products":[{"product_id":"miltonduff-8-year-old-2015-signatory-vintage-100-proof-edition-24-1st-fill-bourbon-barrel-speyside-single-malt-whisky-2024-70cl","title":"Miltonduff 8 Year Old 2015 Signatory Vintage 100 Proof Edition #24 1st Fill Bourbon Barrel Speyside Single Malt Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMiltonduff 8 Year Old 2015 Signatory Vintage 100 Proof Edition #24 1st Fill Bourbon Barrel Speyside Single Malt Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Miltonduff 2015\/2024 is an outstanding single malt Scotch whisky from the renowned Speyside region of Scotland. With an 8-year maturation in carefully selected first fill bourbon barrels, this whisky unfolds a remarkable depth and complexity that delights both connoisseurs and newcomers.\u003c\/p\u003e\n\u003cp\u003eThese potent everyday Speyside drams from Signatory are great value and are setting a challenge to their competitors - the time feels right for a proper trend of high strength, unadulterated malt whiskies at sensible prices.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Bright and inviting aromas of green apple, peach and lemon zest, complimented by hints of vanilla and fresh honey. A subtle floral hint and a light touch of toasted oak adds complexity. \u003c\/p\u003e\n\u003cp\u003ePalate : Creamy and fruity with flavours of ripe pear, toffee and soft caramel. The bourbon cask influence brings spicy accents like cinnamon and a hint of white pepper, while a light almond note adds extra depth. \u003c\/p\u003e\n\u003cp\u003eFinish : Medium - length and fresh, with lingering notes of citrus, vanilla and soft spice. The light oak influence remains subtly present, leaving an elegant and inviting aftertaste.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Signatory Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Miltonduff\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eA very fresh, floral new make character shows Miltonduff to be a charming, light single malt, perfect for adding top notes to the restrained and elegant Ballantine’s blend. Its palate has a succulent texture.\u003c\/p\u003e\n\u003cp\u003eMiltonduff was, briefly, part of Allied Distiller’s Caledonian Malts range (alongside Laphroaig, Tormore, Scapa and Glendronach) but other than a limited edition 18-year-old cask strength bottling, no official releases have taken place under Chivas Brothers' ownership. Licensed bottlings are made under the auspices of Gordon \u0026amp; MacPhail. Some Mosstowie (see below) also occasionally surfaces.\u003c\/p\u003e\n\u003cp\u003eIn July 2017 Miltonduff was released as a 15-year-old single malt (alongside expressions from Glentauchers and Glenburgie) under the Ballantine’s brand.\u003c\/p\u003e\n\u003cp\u003eOne wonders what the monks would have made of it. Moonshining was commonplace in the surroundings of Pluscarden Abbey in the smuggling era of the late 18th and early 19th century. Whether any monastic distillation ever took place is unknown – the original monastery fell into ruin in the early 17th century, but was restored in 1948 and is now the only medieval monastery still inhabited by monks. Distillation certainly took place at Milton Farm where the abbey’s old meal mill once stood.\u003c\/p\u003e\n\u003cp\u003eMiltonduff (the suffix comes from Duff family which owned the estate) went legal in 1824 and by the end of the century was one of the largest producers in Scotland, making in excess of one million litres a year and using triple distillation (an unusual technique for Highland\/Speyside distilleries).\u003c\/p\u003e\n\u003cp\u003eIts next landmark came in 1936 when it was bought by Canadian distiller Hiram Walker which was beginning its Scottish expansion (Ballantine’s, Dumbarton).\u003c\/p\u003e\n\u003cp\u003eIn 1964, a pair of ‘Lomond’ stills was installed, producing a malt which was named Mosstowie. The stills operated until 1981. A significant expansion in 1974 saw capacity increased to more than 5m litres per annum with three pairs of stills now operating. In 2005 it became part of Chivas Brothers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e57.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Miltonduff","offers":[{"title":"Default Title","offer_id":54524280668485,"sku":"SIGMILD8ED24","price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4734639354_9e73c180-adec-489c-888b-7a49788d92d2.jpg?v=1746551673"},{"product_id":"mortlach-17-year-old-2007-signatory-vintage-symingtons-choice-single-1st-fill-oloroso-sherry-butt-finish-201-speyside-single-malt-scotch-whisky-2025-70cl","title":"Mortlach 17 Year Old 2007 Signatory Vintage Symington's Choice Single 1st Fill Oloroso Sherry Butt Finish #201 Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMortlach 17 Year Old 2007 Signatory Vintage Symington's Choice Single 1st Fill Oloroso Sherry Butt Finish #201 Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 655 bottles albeit never enough of a Mortlach\u003c\/p\u003e\n\u003cp\u003eSignatory Vintage Scotch is one of the most discerning independent bottlers of Scotch in the world. They bottle one cask at a time, capitalizing on the unique colour and flavour characteristics of each individual cask.\u003c\/p\u003e\n\u003cp\u003eBy sourcing all-natural malts from the best distilleries in Scotland, selecting the best single batches and bottling only the finest casks within those batches. The resulting “single, single, single malt” this is about as exclusive it gets.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eFresh wood, cooling, behind raisins and a bit of lime, spices and some apple\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eStrong, sherry, spicy, oak, pepper, fresh wood, a hint of lime. Oily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eStrong, very dry, fresh wood again, very slightly honey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Mortlach\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMortlach’s main claim to fame, production wise, is as the home of the most fiendishly complex distillation regime in Scotland.\u003c\/p\u003e\n\u003cp\u003eThe wash (from clear wort and long fermentation) is split between three wash stills; No. 3 wash still and No.3 spirit still work in tandem and as per normal.\u003c\/p\u003e\n\u003cp\u003eThe low wines from wash stills No. 1 and 2 is, however, split into two parts. The first 80% of the run is collected as the charge for spirit still No. 2. The remaining 20% (called weak feints) forms the charge for spirit still No.1 otherwise known as ‘The Wee Witchie’. This distils the weak feints three times with only the heart of the final run being collected. It all adds up to the new make spirit having been distilled 2.81 times.\u003c\/p\u003e\n\u003cp\u003eIn addition to this, all the stills are run relatively speedily with no air rests to rejuvenate the copper and all lyne arms running into cold worm tubs. The result of this complex regime in a copper-starved environment is a building up of sulphur and ‘meatiness’ in the new make spirit, with the ‘dud runs’ on the Wee Witchie providing an extra meaty boost. Although it is aged in a mix of casks, Mortlach’s weight makes it an ideal partner with ex-Sherry casks.\u003c\/p\u003e\n\u003cp\u003eWhile other meaty spirits are made [most notably Benrinnes and Dailuaine] none have Mortlach’s weight, meaning that this is a highly-prized base note for blends. As a result, there has been little stock available for single malt bottlings bar the occasional independent bottlings (most notably with Gordon \u0026amp; MacPhail) and small batches of a 16-year-old in Diageo’s Flora \u0026amp; Fauna range. Mortlach seemed destined to remain a cult malt.\u003c\/p\u003e\n\u003cp\u003eIn 2014, however, that changed with the launch of a four-strong range: Rare Old, Special Strength, (both no-age-statement), 18-year-old, and 25-year-old.\u003c\/p\u003e\n\u003cp\u003eMortlach was the name of the original village which sprang up around the abbey of the name, founded by Saint Moluag in the 7th century. With the building of Dufftown in 1817 the old name fell in abeyance – apart from the distillery.\u003c\/p\u003e\n\u003cp\u003eThe distillery was the first to be licensed within Dufftown, being founded by James Findlater, Donald Mackintosh and Alex Gordon in 1823. It passed briefly into the hands of the Grant brothers of Glen Grant fame who gutted the buildings and used the equipment for their distillery in Rothes.\u003c\/p\u003e\n\u003cp\u003eIt was George Cowie and his son Alexander who, from the 1850s on, recommenced whisky production and steered Mortlach to a pre-eminent position as a blending malt.\u003c\/p\u003e\n\u003cp\u003eAlthough no-one is sure where the unique distillation regime originated, its adherence to richness and weight singles Mortlach out as one of the distilleries with a robust belief in the older ways of making whisky.\u003c\/p\u003e\n\u003cp\u003eIt remained in the Cowie’s hands until 1923 when it became part of John Walker \u0026amp; Sons and from there via DCL into Diageo.\u003c\/p\u003e\n\u003cp\u003eIn 2014, it was announced that a mirror image of the existing distillery would be built which, when completed, will double total capacity.\u003c\/p\u003e\n\u003ch3\u003eAbout Signatory Vintage \u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e56.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Mortlach","offers":[{"title":"Default Title","offer_id":54524431827269,"sku":"000634","price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4814061122_2ec530a4-3721-46c2-b8df-6e007a8295d1.jpg?v=1746551758"},{"product_id":"springbank-45-year-old-1969-lombard-jewels-of-scotland-single-cask-15-campbeltown-single-malt-scotch-whisky-2014-75cl","title":"Springbank 45 Year Old 1969 Lombard Jewels of Scotland Single Cask #15 Campbeltown Single Malt Scotch Whisky (2014) 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eSpringbank 45 Year Old 1969 Lombard Jewels of Scotland Single Cask #15 Campbeltown Single Malt Scotch Whisky (2014) 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 237 bottles produced\u003c\/p\u003e\n\u003cp\u003eBottle number 126\u003c\/p\u003e\n\u003cp\u003eThere are very few distilleries left in Scotland that have the capacity to carry out 100% of the whisky making process onsite, but Springbank can make that claim. Situated in Campbeltown (the former whisky capital of the world) the distillery produces three distinct styles of single malt: lightly peated Springbank, heavily peated Longrow, and triple distilled, unpeated Hazelburn.\u003c\/p\u003e\n\u003cp\u003eDespite being a relatively small distillery, Springbank has cultivated a global cult following, with older expressions such as their legendary Local Barley series commanding eye-watering sums at auction.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eGreat length with the lightly salted dried fruit and sweet, violet incense and dusty peat lingering.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Springbank\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\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\u003e40.6% ABV\u003c\/p\u003e\n\u003cp\u003e75cl\u003c\/p\u003e","brand":"Springbank","offers":[{"title":"Default Title","offer_id":54524504408389,"sku":"SPR45LJOS69","price":2299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4827906418_dd385bcf-4797-4c94-8b2f-3b754dd5cf5d.jpg?v=1746552783"},{"product_id":"teaninich-13-year-old-decadent-drams-by-decadent-drinks-single-1st-fill-bourbon-cask-2024-70cl","title":"Teaninich 13 Year Old Decadent Drams by Decadent Drinks Single 1st Fill Bourbon Cask Highland Single Malt Scotch Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eTeaninich 13 Year Old Decadent Drams by Decadent Drinks Single 1st Fill Bourbon Cask (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 285 bottles\u003c\/p\u003e\n\u003cp\u003eThis is simultaneously both a modern and an old school whisky. It is delicious but discombobulating. You will probably find yourself, much like our label cover star, Ozark the Drambot, confounded and existentially torn between the incompatible dualities of his existence. However, we would appreciate it if you didn’t focus too much on that outcome and still purchased bottles like a dutiful consumer.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAn almost unique distillery in its absence of a mash tun, Teaninich is one of Diageo's giant workhorses, producing malt whisky for its range of blends.\u003c\/p\u003e\n\u003cp\u003eIn 2000 a hammer mill and mash filter – the only one operational in a Scottish malt distillery – was installed at Teaninich. The use of the technology, which removes the need for a mash tun, was to produce ultra-clear wort, giving a clue as to the Teaninich distillery character: a fragrant exotic grassiness that brings to mind Japanese green tea and coumarin-rich bison grass. Fat stills also add a distinct oiliness to the texture while not blunting any of its penetrating acidity.\u003c\/p\u003e\n\u003cp\u003eA 12-year-old is part of Diageo’s Flora \u0026amp; Fauna series and there are occasional releases from independent bottlers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Teanininch\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances [see Clynelish].\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninch ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003ch3\u003eAbout Decadent Drinks\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Decadent Drinks\" is the name of a Scottish independent bottler of fine spirits like whisky, rum, cognac, and wine, known for its fun, creative, and sometimes satirical approach to bottling, featuring original artwork on its labels and a range of products including its original Whisky Sponge brand and other brands like Whiskyland and Decadent Drams\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan data-wiz-rootname=\"ohfaMd\" class=\"\"\u003e\u003cspan class=\"vKEkVd\" data-animation-atomic=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e54.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":54524536652101,"sku":"000388","price":84.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4705633904_4ca656f4-2f9a-40f8-a8e4-657c078ab0c2.jpg?v=1746553271"},{"product_id":"teaninich-7-year-old-north-star-spirits-single-cask-whisky-punks-never-mind-the-distillery-limited-edition-highland-single-malt-scotch-whisky-2025-70cl","title":"Teaninich 7 Year Old North Star Spirits Single Cask Whisky Punks Never Mind The Distillery Limited Edition Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eTeaninich 7 Year Old North Star Spirits Whisky Punks Never Mind The Distillery Limited Edition Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 90 bottles only.\u003c\/p\u003e\n\u003cp\u003eTeaninich has started to receive a lot more attention in recent years as it comes out of its shell and has hit more indie bottlers. Here is one of them with a catchy label reminding us of a certain comedy program....\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Punchy nose. Higher ABV. Sherried, cherries, bits of fruit and toffee, pain au raisin vibe.\u003c\/p\u003e\n\u003cp\u003ePalate : Sherried kick, bit of cinnamon and ginger. Stone fruit. Bit of cake. Not polished. Still got those slightly rough edges to it and the ABV shows.\u003c\/p\u003e\n\u003cp\u003eFinish : Well think sherried whisky.\u003c\/p\u003e\n\u003ch2\u003eAbout this North Star x Whisky Punks collaboration\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAn intro from James\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOK so we've done this again.\u003c\/p\u003e\n\u003cp\u003eThis time round we have the cask naming rights so no long afternoon conversations with the SWA legal team in the offing.\u003c\/p\u003e\n\u003cp\u003eIt's TEANINICH.\u003c\/p\u003e\n\u003cp\u003eYes the distillery that looks a bit like the Schweppes industrial unit just outside Rugby and has all the whisky romance of a quick shag in an unused conference room.\u003c\/p\u003e\n\u003cp\u003eIt is however a shiny example near bullet proof consistency of the production of whisky and a favourite of indie bottlers. I cannot think of how many different bottles of Teaninich I've had over time but none of them were rubbish.\u003c\/p\u003e\n\u003cp\u003eSo when the besties at North Star said they had some spare I perked up and started thinking WP2 and got to taste a rather punchy 6yo sherry cask.\u003c\/p\u003e\n\u003cp\u003eThe same levels of stringent quality testing amongst several drinkers with no professional qualifications or credentials were implemented and it was decided that it was decent.\u003c\/p\u003e\n\u003cp\u003eMike Woodward-Gregg declared this as thinking drinkers dram so not only are we using this as the tag line but we are also throwing Mike straight under the bus\/HGV\/car and blaming him if no one likes it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Teanininch\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances [see Clynelish].\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninch ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003ch3\u003eAbout North Star Spirits \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAstronomy plays a massive part in the storytelling narrative of our core whisky range. Our vision is reflected in our company name. The North Star is the anchor of the northern sky. It is a landmark, or sky marker, that helps those who follow it determine direction as it glows brightly to guide and lead toward a purposeful destination. It also has a symbolic meaning, for the North Star depicts a beacon of inspiration and hope to many. North Star focuses its energies on the curiosities, peculiar oddities, and obscurities - whisky as it comes, straight from the cask and into a bottle - without any fancy tricks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e58.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":54524541436229,"sku":"000681","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4834953659_810f37fc-9bbd-472e-b04c-5ab8201234b8.jpg?v=1746553300"},{"product_id":"douglas-laing-bowmore-10-year-old-single-cask-old-particular-2013-2023-70cl","title":"Bowmore 10 Year Old 2013 Douglas Laing Old Particular DL18439 Single Bourbon Cask Islay Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eBowmore 10 Year Old 2013 Douglas Laing Old Particular DL18439 Single Bourbon Cask Islay Single Malt Scotch Whisky (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSingle Cask Bowmore! Yes please.... and 298 bottles out of this cask of 10 Years.\u003c\/p\u003e\n\u003cp\u003eBottled in 2023 and distilled in 2013 here is a jucier version of what we are used to with the 12 and 15 but in a punchier yet more flavoursome version of what we all experience.\u003c\/p\u003e\n\u003cp\u003eThis 10-year-old Bowmore matured in a refill hogshead and was bottled by the independent bottler Douglas Laing. DOUGLAS LAING's Old Particular consists of a range of hand-picked single cask malts from all over Scotland. This means that each bottle comes from just one single cask, without being mixed with any others. In addition, the experts at DOUGLAS LAING - in keeping with the company philosophy - bottle the whisky uncoloured and not chill-filtered. This means that the natural oils, fats and enzymes contained in the whisky remain in the whisky and make their own special contribution to the personal touch of the malt.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cstrong\u003eABOUT BOWMORE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe name Bowmore is associated with one of the longest stories involving whisky from the island of Islay in Scotland. In 1779, Bowmore was the first legally licensed distillery on Islay and the second in the whole of Scotland. The name Bowmore is still well known today and there is hardly a collection that does not contain at least one Bowmore.\u003c\/p\u003e\n\u003cp\u003eFrom smaller budget offerings to high-priced luxury examples, Bowmore has something for everyone. All whiskies mature in the vaults, which are located right on the edge of the sea and whose waves constantly hit the outside walls of the storage rooms. This is intended to give Bowmore whisky a very special taste and contributes to the uniqueness of the whiskies.\u003c\/p\u003e\n\u003cp\u003eIn addition to the somewhat conventional vintages, Bowmore also occasionally presents almost unique examples. Whether in the Timeless Series with 27 and 31 year old whiskies or the Black Series. The latter in particular is one of the most sought-after and yet hardest to get hold of whisky series of all time. The last edition contained only 159 bottles of 50-year-old whisky from the island of Islay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e : Fresh sea spray and peaty malt give way to buttery oat biscuits\u003cbr\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e : Gentle peat smoke with dry grass, damp ash and a vanilla oak flavour\u003cbr\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e : Oily and coastal finish with hemp rope and charred oak with a honeycomb sweetness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Bowmore\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBowmore is located in the centre of Islay and occupies a central role in the island’s whiskies. The distillery has retained its own floor maltings which account for 40% of its needs and when mixed with malt from the mainland results in a medium peated spirit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts smoke, reminiscent of beach bonfires, mingles with a distinctly saline note, flowers, cereal, citrus and underneath a touch of tropical fruit. It is this character which, when matured in refill casks for a long period of time, becomes the primary aroma, the peat seemingly disappearing completely.\u003c\/p\u003e\n\u003cp\u003eA significant percentage of the make is aged in ex-Sherry butts which take Bowmore off in another direction – one of dark fruits, chocolate, coffee, citrus and smoke. The extensive range picks and chooses between these extremes. A significant percentage of the distillery’s whisky is matured on the island, with the distillery’s No.1 Vaults being held to have the most extraordinary microclimate. This chill, damp environment – the vault is below the level of Loch Indaal and one wall makes up the town’s sea wall – is seen as ideal for long-term maturation.\u003c\/p\u003e\n\u003cp\u003eThere are claims that Bowmore’s distillery started operation in 1779, but there’s no evidence of whisky being made until a certain John Simpson took out a licence in 1816. It wouldn’t be until 1837 when the Glasgow blending firm, Wm \u0026amp; Jas. Mutter took over that it began to gain traction and reputation. In 1841, Windsor Castle requested a cask of Bowmore – this being a time when the English palate was considered too delicate (or Scotch too bold). As often happens, the distillery passed through a number of hands before in this case it was bought, in 1963, by broker Stanley P. Morrison. The Morrison era saw the start of what is recognised as a legendary period in Bowmore’s history – its mid-1960s bottlings are legendary.\u003c\/p\u003e\n\u003cp\u003eThe distillery was substantially modernised with an innovative heat recovery system not only cutting down on fuel bills but creating sufficient excess hot water to heat the town’s swimming pool. In 1989 the Japanese distiller Suntory bought a stake in the distillery and took full control in 1994, the year after the ground-breaking Black Bowmore was launched. This 100% Sherry-aged release was sold for what at the time was seen as the ludicrously inflated price of £100.\u003c\/p\u003e\n\u003cp\u003eIn 2014 Suntory bought Jim Beam which, from an Islay perspective, sees two of Islay’s most iconic single malts (Bowmore and Laphroaig) under the same ownership.\u003c\/p\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bowmore","offers":[{"title":"Default Title","offer_id":54686800806213,"sku":null,"price":109.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4409029256_3a2a78b7-b649-4c12-b41d-4dd85428ddd5.jpg?v=1746547624"},{"product_id":"edradour-24-year-old-1976-raw-cask-single-cask-153-highland-single-malt-scotch-whisky-2000-75cl","title":"Edradour 24 Year Old 1976 Raw Cask Single Cask #153 Highland Single Malt Scotch Whisky (2000) 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eEdradour 24 Year Old 1976 Raw Cask Single Cask #153 Highland Single Malt Scotch Whisky (2000) 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUS Import\u003c\/p\u003e\u003cp\u003eEdradour once known as the smallest distillery in Scotland. Lately they are known for the dark sherry releases including their Batch Strengths \u0026amp; Small Single Cask bottlings. Here in contrast we have a much older direct heat distilled batch of Edradour as well as 75cl instead of 70cl. A double extra. \u003c\/p\u003e\u003cp\u003eBlackadder are known for their focus on that sweet nostalgic after taste \u0026amp; excellent cask choices with a huge range of variety that have unfortunately for us, mainly been sold outside of the UK due to Italy, Germany, Denmark, Sweden \u0026amp; USA wanting more of the single cask varieties so the demand is there yet in our own nation, massively underappreciated. \u003c\/p\u003e\u003cp\u003eThis single malt whisky, distilled at Edradour in 1976 and bottled by Blackadder under their Raw Cask series, is a testament to the craftsmanship and tradition of Scottish whisky making. The Raw Cask series is known for its unfiltered and unadulterated approach, allowing the whisky to retain its natural character and complexity. This particular expression, with its long maturation period, offers a deep and nuanced profile that is both rich and sophisticated.\u003c\/p\u003e\u003cp\u003eOn the nose, one can expect a symphony of aromas that include aged sherry, antique wood, and subtle hints of dried fruits. The palate is equally complex, with layers of rich prunes, polished wood, and a touch of baking spices that add warmth and depth. The finish is long and satisfying, leaving a lingering impression of old oak and luxurious sherry.\u003c\/p\u003e\u003cp\u003eThis whisky is best enjoyed neat or with a few drops of water to fully appreciate its intricate flavours and aromas. It is a perfect choice for those who appreciate the depth and maturity that comes with a well-aged single malt. Whether you are a seasoned whisky enthusiast or a novice looking to explore the world of fine whisky, this expression offers a memorable and rewarding experience.\u003c\/p\u003e\u003cp\u003e49.4% ABV\u003c\/p\u003e\u003cp\u003e75cl\u003c\/p\u003e","brand":"Edradour","offers":[{"title":"Default Title","offer_id":54686924210501,"sku":null,"price":599.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4717202316.jpg?v=1746547808"},{"product_id":"jura-12-year-old-2008-douglas-laing-old-particular-single-refill-hogshead-dl13982-island-single-malt-scotch-whisky-2020-70cl","title":"Jura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL13982 Island Single Malt Scotch Whisky (2020) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eJura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL13982 Island Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e1 of 348 bottles charged from a refill hogshead.\u003c\/p\u003e\u003cp\u003eDistilled in February 2008 and bottled in March 2020. Another old release from 5 years ago being brought back by Whisky Situation. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNose: Fascinating and unusual rum, sugar and butter early, hard candy later\u003c\/p\u003e\u003cp\u003ePalate: Macerated sweet autumnal fruits, spices, mint and barley\u003c\/p\u003e\u003cp\u003eFinish: A gentle cough drop style precedes sugar, spice \u0026amp; malt (FHL)\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Jura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eIt might be reasonably assumed that Jura would make a peaty whisky. After all, the island is smothered in the stuff. It was, however, built in the 1960s with backing from a major blender, Mackinlay, and at that time light whisky was what was needed. Jura, therefore, conformed to the requirements of the market.\u003c\/p\u003e\n\u003cp\u003eInside, Jura is a classic 1960s distillery – large rooms, a clear flow from a semi-lauter tun, stainless steel washbacks, and a capacious stillhouse with very tall (7.7m) stills with a capacity of more than 20,000 litres. Clearly it was not built solely to satisfy the thirst of the local populace. Relatively short ferments give Jura background rigidity – meaning that this is a whisky that needs time (or active casks) to open fully.\u003c\/p\u003e\n\u003cp\u003ePeated malt began to be run for a small period annually from the late 1990s onwards. This was blended with unpeated in some expressions, as well as on its own. From 2018, the core range of Jura has a subtly smoky character, from incorporating a small amount of peated spirit into the vattings.\u003c\/p\u003e\n\u003cp\u003eAlthough the large southern Hebridean island of Jura has always been sparsely populated, it has a fascinating distilling heritage. In the 18th century, it was reported that islanders made spirit from rowan berries, as well as using the bitter fruit to acidulate their whisky punch.\u003c\/p\u003e\n\u003cp\u003eIllicit distillation took place, but there was a legal site in the island’s only settlement, Craighouse, in 1810 licensed to the island’s owner Archibald Campbell. There is debate as to whether there was a legal distillery in Lagg.\u003c\/p\u003e\n\u003cp\u003eThe distillery went through a number of names: Craighouse, Small Isles, Caol nan Eilean, Jura, and various owners without garnering any great fame until 1901 when it was among many to close in whisky’s first great sales slump. The cost in running a remote island site is always expensive, and a lack of direct transport to the mainland (all ferry traffic still has to go via Islay) also counted against its survival.\u003c\/p\u003e\n\u003cp\u003eIt was these economics which ruled Jura out of the distilling equation for over six decades. Then, in 1963, two of the island’s landowners, Robin Fletcher and Tony Riley-Smith, decided to start whisky-making once more – predominantly as an incentive to stop any further decline in the island’s population. With financial backing from Leith-based blender Charles Mackinlay \u0026amp; Co, the famous designer William Delme-Evans was hired and a large, modern distillery was built which was further expanded in 1978 to its current size. In 1985, Invergordon Distillers bought Mackinlay and from there the firms were folded into Whyte \u0026amp; Mackay.\u003c\/p\u003e\n\u003cp\u003eIt began being sold as single malt in 1974, and the range has grown steadily since. The start of peating saw some smoky whisky being included in the no-age Superstition brand, launched in 2002, while a 100% smoked Prophecy was released in 2009.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Jura underwent a radical revamp, introducing a completely new range of whiskies with a lightly smoky character, from the entry-level NAS expression Jura Journey through 10-, 12- and 18-year-old malts, plus Jura Seven Wood. Further expressions, including Jura Time and Jura Tide, have been launched into travel retail.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp\u003e48.4% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Jura","offers":[{"title":"Default Title","offer_id":54687085265221,"sku":"5014218815153","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4833842942.jpg?v=1746550200"},{"product_id":"jura-12-year-old-2008-douglas-laing-old-particular-single-refill-hogshead-dl14973-island-single-malt-scotch-whisky-2021-70cl","title":"Jura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL14973 Island Single Malt Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eJura 12 Year Old 2008 Douglas Laing Old Particular Single Refill Hogshead DL14973 Island Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 375 bottles charged from a refill hogshead.\u003c\/p\u003e\n\u003cp\u003eDistilled in February 2008 and bottled in March 2020. Another old release from 5 years ago being brought back by Whisky Situation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Opens Characterful, clean and crisp, with a spiced citrus and barley combo\u003c\/p\u003e\n\u003cp\u003ePalate: Distinct floral quality initially, warms to a juicy zest with cereal and caramel\u003c\/p\u003e\n\u003cp\u003eFinish: Interestingly herbal now, encapsulating all the aforementioned flavours (FHL)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Jura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt might be reasonably assumed that Jura would make a peaty whisky. After all, the island is smothered in the stuff. It was, however, built in the 1960s with backing from a major blender, Mackinlay, and at that time light whisky was what was needed. Jura, therefore, conformed to the requirements of the market.\u003c\/p\u003e\n\u003cp\u003eInside, Jura is a classic 1960s distillery – large rooms, a clear flow from a semi-lauter tun, stainless steel washbacks, and a capacious stillhouse with very tall (7.7m) stills with a capacity of more than 20,000 litres. Clearly it was not built solely to satisfy the thirst of the local populace. Relatively short ferments give Jura background rigidity – meaning that this is a whisky that needs time (or active casks) to open fully.\u003c\/p\u003e\n\u003cp\u003ePeated malt began to be run for a small period annually from the late 1990s onwards. This was blended with unpeated in some expressions, as well as on its own. From 2018, the core range of Jura has a subtly smoky character, from incorporating a small amount of peated spirit into the vattings.\u003c\/p\u003e\n\u003cp\u003eAlthough the large southern Hebridean island of Jura has always been sparsely populated, it has a fascinating distilling heritage. In the 18th century, it was reported that islanders made spirit from rowan berries, as well as using the bitter fruit to acidulate their whisky punch.\u003c\/p\u003e\n\u003cp\u003eIllicit distillation took place, but there was a legal site in the island’s only settlement, Craighouse, in 1810 licensed to the island’s owner Archibald Campbell. There is debate as to whether there was a legal distillery in Lagg.\u003c\/p\u003e\n\u003cp\u003eThe distillery went through a number of names: Craighouse, Small Isles, Caol nan Eilean, Jura, and various owners without garnering any great fame until 1901 when it was among many to close in whisky’s first great sales slump. The cost in running a remote island site is always expensive, and a lack of direct transport to the mainland (all ferry traffic still has to go via Islay) also counted against its survival.\u003c\/p\u003e\n\u003cp\u003eIt was these economics which ruled Jura out of the distilling equation for over six decades. Then, in 1963, two of the island’s landowners, Robin Fletcher and Tony Riley-Smith, decided to start whisky-making once more – predominantly as an incentive to stop any further decline in the island’s population. With financial backing from Leith-based blender Charles Mackinlay \u0026amp; Co, the famous designer William Delme-Evans was hired and a large, modern distillery was built which was further expanded in 1978 to its current size. In 1985, Invergordon Distillers bought Mackinlay and from there the firms were folded into Whyte \u0026amp; Mackay.\u003c\/p\u003e\n\u003cp\u003eIt began being sold as single malt in 1974, and the range has grown steadily since. The start of peating saw some smoky whisky being included in the no-age Superstition brand, launched in 2002, while a 100% smoked Prophecy was released in 2009.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Jura underwent a radical revamp, introducing a completely new range of whiskies with a lightly smoky character, from the entry-level NAS expression Jura Journey through 10-, 12- and 18-year-old malts, plus Jura Seven Wood. Further expressions, including Jura Time and Jura Tide, have been launched into travel retail.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Jura","offers":[{"title":"Default Title","offer_id":54687085297989,"sku":"DOUGLOPJURADL14973","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4835376320.jpg?v=1746550204"},{"product_id":"loch-lomond-19-year-old-decadent-drams-1st-fill-bourbon-barrel-heavily-peated-highland-single-malt-scotch-whisky-2025-70cl","title":"Loch Lomond 19 Year Old Decadent Drams 1st Fill Bourbon Barrel Heavily Peated Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eLoch Lomond 19 Year Old Decadent Drams 1st Fill Bourbon Barrel Heavily Peated Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThis heavily peated single malt from Loch Lomond joins the Decadent Drams collection from indie bottler Decadent Drinks. Distilled in 2005, the whisky spent 19 years maturing before bottling at cask strength, and boasts a robustly peaty, tarry profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe loved the emphatically oily and peaty character of this cask, at times it recalled some older style Islay whiskies with these big tarry and peppery peat notes, only with a more assertive and modern spicy note from the cask. As such, we decided to bottle it without any tinkering or reduction. Suitable for swigging on the low road, or tippling on the high road - but you'll have to buy one if you want to be in Scotland afore me.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Loch Lomond\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eLoch Lomond was set up by its former owner to be Scotland’s self-sufficient distillery. Rather than playing the normal game of exchanging the spirit you make for fillings of grain and malt for your own blends, it made all its requirements itself. That meant being innovative.\u003c\/p\u003e\n\u003cp\u003eThe original distillery held a set of pot stills with rectifying plates in their necks (also known as Lomond stills), allowing different flavour streams to be produced. Expansion in 1990 saw a second pair of the same design being installed, before the distillery installed two continuous stills three years later in which to make its own grain whisky. Two ‘traditional’ swan neck pot stills were added in 1998, before an additional continuous still, set up to produce grain whisky from a 100% malted barley mash, was installed in 2007. With the recent addition of two more Lomond stills, Loch Lomond has the capability to produce 11 different distillates for its whisky brands (not including the spirit coming from Glen Scotia). Wine yeasts have also been used to help create different flavours. In many ways it is more akin to a Japanese approach to distilling than a Scottish one.\u003c\/p\u003e\n\u003cp\u003eAs well as the High Commissioner blend, Loch Lomond has produced a range of single malt brands, including Inchmurrin, Inchmoan, Inchfad, Old Rosdhu, Croftengea and Craiglodge. While all have been available as official and independent bottlings at one time or another, only a handful continue to be bottled as part of the distillery’s current range.\u003c\/p\u003e\n\u003cp\u003eA product of the 1960s distillery building boom, Loch Lomond was built in ’66 by a joint partnership between Duncan Thomas, the American owner of [now demolished] Littlemill, and Chicago-based Barton Brands. The American firm took full control in 1971, but closed it in 1984 when that boom turned to bust. It passed into the hands of Inver House the year after, before they flipped it to Glen Catrine Bonded Warehouse Ltd in 1986. The firm added Glen Scotia to its portfolio in 1994.\u003c\/p\u003e\n\u003cp\u003eGlen Catrine was the bottling and ageing arm of Bulloch \u0026amp; Co, a well-established blending and retail firm which owned the High Commissioner brand as well as, in time, Glen’s Vodka. Under Glen Catrine’s ownership, Loch Lomond grew to become the most flexible – and arguably the most innovative – distillery in Scotland. Its specialisation in the private label and export business however meant that its operations were never widely reported, or understood.\u003c\/p\u003e\n\u003cp\u003eThe firm was sold in 2014 for an undisclosed sum (believed to be in the tens of millions) to private equity firm Exponent whose new distilling division, Loch Lomond Group, is headed by former Diageo executives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e54.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Loch Lomond","offers":[{"title":"Default Title","offer_id":54687107285317,"sku":"000591","price":139.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4801825740.jpg?v=1746550858"},{"product_id":"ardmore-9-year-old-2012-claxtons-exclusive-single-tawny-port-quarter-cask-800201b-stirk-brothers-exclusive-highland-single-malt-scotch-whisky-2023-70cl","title":"Ardmore 9 Year Old 2012 Claxton's Exclusive Single Tawny Port Quarter Cask #800201B Stirk Brothers Exclusive Highland Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eArdmore 9 Year Old 2012 Claxton's Exclusive Single Tawny Port Quarter Cask #800201B Stirk Brothers Exclusive Highland Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of not many bottles produced at all from a quarter cask. \u003c\/p\u003e\n\u003cp\u003eThis edition was privately bottled for David Stirk, Author of the History of Independent Scotch Whisky (Independent Scotch). Great guy! \u003c\/p\u003e\n\u003cp\u003eThis is a very unique whisky that tastes way older than its years. Barely available and very rare but not very expensive either. A rare combination. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Ardmore\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAdam Teacher, son of Glasgow Blender William Teacher, decided it was time his family had their own malt whisky distillery and so built Ardmore Distillery in 1898. Not long after, Ardmore became a limited company and expanded its stills from two to eight stills in total. Around 600 ft above sea level sits the Ardmore Distillery, at the highest point of the Northern railway line in the Highlands of Scotland. This allowed for the founder, Adam Teacher, to easily transport materials from Glasgow to the rather remote location, allowing the distillery to thrive. Ardmore was sold to Beam Suntory in 2006 before becoming part of Beam Suntory’s world whisky portfolio including names such as Japanese Distilleries Yamazaki and Hibiki. Still to this day, the water source is from the naturally rising springs that are situated on the 1,500 ft Knockandy Hill. Ranging from lightly peated to sweet and fruity drams, the Ardmore became one of the last in Scotland to switch from fire to steam-heated stills.\u003c\/p\u003e\n\u003cp\u003eThis single cask was release from the Ardmore distillery in the Highlands, by Claxton's independent bottlers. Distilled on the 11th of December 2013 and matured for 9 years in a first-fill ex-tawny port quarter cask #800201B and bottled on the 22nd of September 2023, exclusively for Stirk Brothers.\u003c\/p\u003e\n\u003cp\u003e57.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ardmore","offers":[{"title":"Default Title","offer_id":54987545575749,"sku":"ARD9TPSCSB001","price":119.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Ardmore9YearOld2012Claxton_sExclusiveSingleTawnyPortQuarterCask_800201BStirkBrothersExclusiveHighlandSingleMal.jpg?v=1750599090"},{"product_id":"glenburgie-16-year-old-2008-gordon-macphail-connoisseurs-choice-single-1st-fill-bourbon-cask-17602107-uk-exclusive-speyside-single-malt-scotch-whisky-2024-70cl","title":"Glenburgie 16 Year Old 2008 Gordon \u0026 Macphail Connoisseurs Choice Single 1st Fill Bourbon Cask # 17602107 UK EXCLUSIVE Speyside Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eGlenburgie 16 Year Old 2008 Gordon \u0026amp; Macphail Connoisseurs Choice Single 1st Fill Bourbon Cask # 17602107 UK EXCLUSIVE Speyside Single Malt Scotch Whisky (2024) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 226 bottles produced from a single 1st Fill bourbon barrel.\u003c\/p\u003e\n\u003cp\u003eThis Glenburgie belongs to the Connoisseurs Choice - Cask Strength series from Gordon \u0026amp; MacPhail and is a 16 year old, limited single cask bottling. It is a UK Exclusive. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArguably the most famous independent bottler of Scotch whisky there is. Gordon \u0026amp; MacPhail was founded in Elgin in 1895 by James Gordon and John Alexander MacPhail. It is now owned by the Urquhart Family who have bow bottled over 350 different expressions from around 69 different distilleries. Gordon \u0026amp; MacPhail is the Trading name of Speymalt Whiskies while also owning the Benromach distillery, which they purchased in 1993. Some of the brands include Connoisseurs Choice, Cask Strength, Rare Old and Speymalt.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Lemon, crystalized violet and vanilla pods\u003c\/p\u003e\n\u003cp\u003ePalate: Creamy pineapple, passionfruit and mixed nuts\u003c\/p\u003e\n\u003cp\u003eFinish: Light and delicate with lingering fruit and oak\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Glenburgie\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eFragrant, sweet, slightly grassy and with a lick of oiliness, Glenburgie’s make is pretty much entirely ring-fenced by blender Sandy Hyslop for the Ballantine’s blend.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eBallantine’s status as the second largest seller in the world accounts for the fact that Glenburgie’s sightings as a single malt are as infrequent as those of the Loch Ness monster. Allied only bottled it once and Chivas Bros. has only ever included it in its limited edition Cask Strength series (which are only available through the firms’ distillery visitors' centres). It very occasionally pops up as an independent bottling, as do some of the last remaining stocks of Glencraig. It is not commonly seen other than as a bottling from Gordon \u0026amp; MacPhail. However, in July 2017 Glenburgie was released as a 15-year-old single malt (alongside expressions from Glentauchers and Miltonduff) under the Ballantine’s brand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/d74a5823eb1de083f2f95d0fad8eb94a.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/16103133e1cb4ba3c321aee4cd1a6880.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough its little-known as a single malt, Glenburgie’s history stretches back to 1829 when it was built on the flatlands near Forres by William Paul. After the (fairly common) multiple changes in ownership it became part of the estate of blenders James \u0026amp; George Stodart, owner of the Old Smuggler blend, although they never actually made whisky on the site.\u003c\/p\u003e\n\u003cp\u003eStodart was bought out by Hiram Walker in 1936, at the same time the Canadian firm bought Miltonduff. Ever since then Glenburgie has been closely associated with the Ballantine’s blend.\u003c\/p\u003e\n\u003cp\u003eLike Miltonduff, it was home to a pair of ‘Lomond’ stills from 1958 to 1981, which produced a malt known as Glencraig.\u003c\/p\u003e\n\u003cp\u003eIn 2004, the old distillery was demolished and a new, larger, open plan one was constructed. A third pair of stills was added at this point. It has been part of Chivas Brothers since 2005.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e58.9% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenburgie","offers":[{"title":"Default Title","offer_id":54989713604933,"sku":"G\u0026MGLBURG16CC2008","price":119.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Glenburgie16YearOld2008Gordon_MacphailConnoisseursChoiceSingle1stFillBourbonCask_17602107SpeysideSingleMaltScotchWhisky_2024_70cl.jpg?v=1750640550"},{"product_id":"little-brown-dog-wee-mongrel-22-year-old-batch-4-oloroso-1st-fill-px-matured-blended-scotch-whisky-2025-70cl","title":"Little Brown Dog Wee Mongrel 22 Year Old Batch 4 Oloroso \u0026 1st Fill PX Matured Blended Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eLittle Brown Dog Wee Mongrel 22 Year Old Batch 4 Oloroso \u0026amp; 1st Fill PX Matured Blended Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 497 bottles produced\u003c\/p\u003e\n\u003cp\u003eThe youngest whisky in this blend is 22 Years of age. Some of it is more than 22. \u003c\/p\u003e\n\u003cp\u003eOur single casks are Little Brown Dogs, mix them, you get a Wee Mongrel.\u003cbr\u003eIt was the name of our first blended whisky, the whisky that put us on the radar of many whisky aficionados.\u003c\/p\u003e\n\u003cp\u003eIt’s now probably the release that causes us the greatest stress, has the greatest level of expectation and we take that seriously. Yes, believe it or not, we actually do take some things seriously.\u003c\/p\u003e\n\u003cp\u003eIt was never intended to be this way, but our Wee Mongrel had to be ~20 years old, ex Edrington stock and fully sherry matured.\u003c\/p\u003e\n\u003cp\u003eBatch Four is exactly this. Aged 22 years minimum, fully sherry cask matured, refill oloroso butt and 1st fill PX hogsheads. For the Wee Mongrel fans, thank you for making our job difficult. If you’ve tried all previous batches, we think this one is most like batch 2. Big sherry whisky but in a good way and with a decent abv to hold up alongside the casks.\u003c\/p\u003e\n\u003cp\u003eWe know we say this EVERY time, like a “last ever” Rolling Stones tour, but we really think this is the final batch for the foreseeable future. The stock required to make a blend like this is now very expensive, that might change one day, we hope it does. In the meantime, lets enjoy drinking whisky like this while we can.\u003c\/p\u003e\n\u003cp\u003eCask strength, natural colour, non chill filtered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eColour – How we like our tea before you add the milk.\u003cbr\u003eNose – Soreen malt loaf, bramble jam, old leather.\u003cbr\u003ePalate – Dark chocolate dipped boozy black cherries with toasted hazelnuts.\u003cbr\u003eFinish – Super long, gentle spice, waves of sherry.\u003c\/p\u003e\n\u003cp\u003e56.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Little Brown Dog","offers":[{"title":"Default Title","offer_id":55426054291781,"sku":"LBDWMB4","price":90.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/LittleBrownDogWeeMongrel22YearOldBatch4Oloroso_1stFillPXMaturedBlendedScotchWhisky_2025_70cl.jpg?v=1755623494"},{"product_id":"tamnavulin-13-year-old-2011-cut-your-wolf-loose-single-moscatel-cask-finish-release-13-speyside-single-malt-scotch-whisky-2025-70cl","title":"Tamnavulin 13 Year Old 2011 Cut Your Wolf Loose Single Moscatel Cask Finish Release #13 Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eTamnavulin 13 Year Old 2011 Cut Your Wolf Loose Single Moscatel Cask Finish Release #13 Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe didn’t go looking for a Tamnavulin, but this cask made a strong case for itself. Distilled in 2011 and left to laze about in a Moscatel Port pipe for the last two years of its life, it came out the other end tasting like someone had actually planned it. A softer touch than our usual picks, but still full of character at 51.2%. Only 470 bottles in existence, and not a duff one among them. Sometimes the cask just gets it right without needing to shout about it.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eZombieSqueegee\u003c\/strong\u003e (AKA Ben Rider, AKA the Fluoro mindbender) tastefully has done this 'accidentally took acid', eyeball gracing, piece of art, fitting for such an exciting dram. \u003cbr\u003eCheck out his work at \u003ca href=\"https:\/\/www.instagram.com\/zombiesqueegee\/\" data-cke-saved-href=\"https:\/\/www.instagram.com\/zombiesqueegee\/\" target=\"_blank\"\u003ehttps:\/\/www.instagram.com\/zombiesqueegee\/\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTASTING NOTES\u003cspan\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eSoft and slightly sulky at first, like it’s still waking up. Give it a minute and it’s all apricot Danish, ginger snaps and the kind of orange marmalade that only appears in posh breakfast hampers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan data-canva-clipboard=\"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\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eSilky, warming and just a bit indulgent. Honeyed cheerios, candied citrus and a flick of baking spice. There’s a quiet hum of Moscatel doing its sweet thing in the background, like a nonchalant late comer to a party - effortlessly cool and somehow expecting a thank you for turning up.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Hangs around like it forgot why it came into the room. Sweet oak settles in, followed by a lazy lick of wine gums that feels more accidental than intentional. Not trying to impress, just happy to be here.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e51.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Tamnavulin","offers":[{"title":"Default Title","offer_id":55444811317573,"sku":"CYWLTAMN13001","price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Tamnavulin13YearOld2011CutYourWolfLooseSingleMoscatelCaskFinishRelease_13SpeysideSingleMaltScotchWhisky_2025_70cl.jpg?v=1755810392"},{"product_id":"macallan-12-year-old-2008-smws-single-px-finished-oloroso-hogshead-24-147-red-wine-and-cola-sangria-spritzer-speyside-single-malt-scotch-whisky-2020-70cl","title":"Macallan 12 Year Old 2008 SMWS Single PX Finished Oloroso Hogshead 24.147 Red Wine and Cola Sangria Spritzer Speyside Single Malt Scotch Whisky (2020) 70cl","description":"\u003ch2\u003eMacallan 12 Year Old 2008 SMWS Single PX Finished Oloroso Hogshead 24.147 Red Wine and Cola Sangria Spritzer Speyside Single Malt Scotch Whisky (2020) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 336 bottles produced\u003c\/p\u003e\n\u003cp\u003eA single cask Macallan at 63.3%!!! Back in the days when Macallan were selling casks where these days hardly anyone can buy them. \u003c\/p\u003e\n\u003cp\u003eThis is 2008 Macallan in a single sherry cask as they normally do however at one of the most spectacular strengths for the money. An Exceptional Cask for a similar age runs at a retail of £2800+ so this is spectacular value. We almost do not want to part with this but our way is of service to our customers.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"productView bottle js_itemPageProfile flavour-default\" data-categories='[\"Bottle Archive\"]'\u003e\n\u003carticle class=\"productView-description\" id=\"productView-description\"\u003e\n\u003cdiv class=\"productView-descriptionWrap\"\u003e\n\u003cp\u003eThe smell was initially like opening a jar of candied pitted olives and cherries in sweet sherry. The cherry theme continued with cherry Bakewell tarts, cherry lips and fizzy cherry cola bottle sweets. The taste was something special; raisin concentrate, fig syrup and prunes in a sweet dark bitter chocolate sauce. Water added sticky toffee pudding and spiced poached pears in chocolate sauce before we washed it all down with a Kalimotxo cocktail - red wine and cola sangria spritzer. In 2018 we combined selected oloroso butts before returning the single malt to a variety of different casks to develop further. This is one of those casks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e63.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":55479735157061,"sku":"MAC12SMWS24.147b","price":375.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Macallan12YearOld2008SMWSSingleCask24.147RedWineandColaSangriaSpritzer_2020_70cl1.jpg?v=1756199121"},{"product_id":"strathclyde-10-year-old-2005-douglas-laing-old-particular-single-sherry-butt-dl11062-single-grain-scotch-whisky-2016-70cl","title":"Strathclyde 10 Year Old 2005 Douglas Laing Old Particular Single Sherry Butt DL11062 Single Grain Scotch Whisky (2016) 70cl","description":"\u003ch2\u003eStrathclyde 10 Year Old 2005 Douglas Laing Old Particular Single Sherry Butt DL11062 Single Grain Scotch Whisky (2016) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 727 bottles produced from a single sherry butt at a decent strength of 50.4%\u003c\/p\u003e\n\u003cp\u003eAlmost nothing beats a sherried grain whisky! \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Malty sweet with warming spices and a mixed berry punch chracter\u003c\/p\u003e\n\u003cp\u003ePalate: Coconut creaminess initially developing to chilli chocolate, spicy muscovado, caramel sweetness and rich dark chocolate\u003c\/p\u003e\n\u003cp\u003eFinish: Peppery warmth with nutmeg and anise, with crunch brown sugar\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Strathclyde\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGlasgow’s distilleries, until the opening of its new single malt plant, were kept as far out of the public’s ken as possible, which wasn’t an easy feat when one of them, Port Dundas, was a massive, steaming building on top of a hill. Its other – and now only – grain distillery has been more successful.\u003c\/p\u003e\n\u003cp\u003eStrathclyde distillery is located in the Gorbals on the south side of the River Clyde opposite Glasgow Green and it’s nice to think that an operation so dependent on steam should be located so close to the park where James Watt was struck with inspiration for his vapour-driven engine.\u003c\/p\u003e\n\u003cp\u003eThe distillery – on the site of an old cotton mill – was initially built by London distiller\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/5994\/seager-evans\/\"\u003eSeager Evans\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein 1927 mainly to supply neutral grain spirit for its gins. In 1936, Seager Evans moved into Scotch with the purchase of the Long John brand.\u003c\/p\u003e\n\u003cp\u003eIn 1957, like many grain distilleries, Strathclyde secreted a malt plant – here called Kinclaith – inside its walls. This ran from 1957 to 1975 when it was removed to make way for a two-phase expansion of the grain\/neutral spirit side of the operation. At the same time, the firm’s blending and warehousing site next door was also demolished\u003c\/p\u003e\n\u003cp\u003eLong John Distilleries (as Seager Evans’ whisky division was named) went through a number of hands, eventually ending up within Allied Distillers, by which time Strathclyde would also have been supplying some of the grain to the Ballantine’s and Teacher’s blends. It is now part of the Chivas Brothers stable and still, amazingly, goes unnoticed by the strollers along the banks of the Clyde.\u003c\/p\u003e\n\u003cp\u003e50.\u003c\/p\u003e","brand":"Strathclyde","offers":[{"title":"Default Title","offer_id":55485454287173,"sku":"DOUGLOPSTCL10DL11062","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Strathclyde10YearOld2005DouglasLaingOldParticularSingleSherryButtDL11062SingleGrainScotchWhisky_2016_70cl.jpg?v=1756242951"},{"product_id":"bowmore-16-year-old-1998-douglas-laing-old-particular-single-bourbon-cask-dl10448-islay-single-malt-scotch-whisky-2014-70cl","title":"Bowmore 16 Year Old 1998 Douglas Laing Old Particular Single Bourbon Cask DL10448 Islay Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBowmore 16 Year Old 1998 Douglas Laing Old Particular Single Bourbon Cask DL10448 Islay Single Malt Scotch Whisky (2014) 70cl \u003c\/h2\u003e\n\u003cp\u003e1 of 323 bottles produced from a single bourbon cask\u003c\/p\u003e\n\u003cp\u003eBowmore single casks are truly something to marvel at. The older the better here for that distinct orangey peat taste! \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Opens with a fruit and spicy quality developing to salty liquorice and burnt caramel\u003c\/p\u003e\n\u003cp\u003ePalate: Mouthcoatingly spiced, sweetly smoked, tobacco and salted butterscotch\u003c\/p\u003e\n\u003cp\u003eFinish: Long, carrying a burnt cedarwood character with lingering cigar ash\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Bowmore\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBowmore is located in the centre of Islay and occupies a central role in the island’s whiskies. The distillery has retained its own floor maltings which account for 40% of its needs and when mixed with malt from the mainland results in a medium peated spirit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts smoke, reminiscent of beach bonfires, mingles with a distinctly saline note, flowers, cereal, citrus and underneath a touch of tropical fruit. It is this character which, when matured in refill casks for a long period of time, becomes the primary aroma, the peat seemingly disappearing completely.\u003c\/p\u003e\n\u003cp\u003eA significant percentage of the make is aged in ex-Sherry butts which take Bowmore off in another direction – one of dark fruits, chocolate, coffee, citrus and smoke. The extensive range picks and chooses between these extremes. A significant percentage of the distillery’s whisky is matured on the island, with the distillery’s No.1 Vaults being held to have the most extraordinary microclimate. This chill, damp environment – the vault is below the level of Loch Indaal and one wall makes up the town’s sea wall – is seen as ideal for long-term maturation.\u003c\/p\u003e\n\u003cp\u003eThere are claims that Bowmore’s distillery started operation in 1779, but there’s no evidence of whisky being made until a certain John Simpson took out a licence in 1816. It wouldn’t be until 1837 when the Glasgow blending firm, Wm \u0026amp; Jas. Mutter took over that it began to gain traction and reputation. In 1841, Windsor Castle requested a cask of Bowmore – this being a time when the English palate was considered too delicate (or Scotch too bold). As often happens, the distillery passed through a number of hands before in this case it was bought, in 1963, by broker Stanley P. Morrison. The Morrison era saw the start of what is recognised as a legendary period in Bowmore’s history – its mid-1960s bottlings are legendary.\u003c\/p\u003e\n\u003cp\u003eThe distillery was substantially modernised with an innovative heat recovery system not only cutting down on fuel bills but creating sufficient excess hot water to heat the town’s swimming pool. In 1989 the Japanese distiller Suntory bought a stake in the distillery and took full control in 1994, the year after the ground-breaking Black Bowmore was launched. This 100% Sherry-aged release was sold for what at the time was seen as the ludicrously inflated price of £100.\u003c\/p\u003e\n\u003cp\u003eIn 2014 Suntory bought Jim Beam which, from an Islay perspective, sees two of Islay’s most iconic single malts (Bowmore and Laphroaig) under the same ownership.\u003c\/p\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bowmore","offers":[{"title":"Default Title","offer_id":55485471097157,"sku":"DOUGLOPBOW16DL10448","price":139.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Bowmore16YearOld1998DouglasLaingOldParticularSingleBourbonCaskDL10448IslaySingleMaltScotchWhisky_2014_70cl_nbsp.jpg?v=1756243667"},{"product_id":"craigellachie-10-year-old-2008-douglas-laing-old-particular-single-bourbon-hogshead-dl12621-speyside-single-malt-scotch-whisky-2018-70cl","title":"Craigellachie 10 Year Old 2008 Douglas Laing Old Particular Single Bourbon Hogshead DL12621 Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003ch2\u003eCraigellachie 10 Year Old 2008 Douglas Laing Old Particular Single Bourbon Hogshead DL12621 Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 296 bottles produced from a single bourbon hogshead\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Buttery pastry with peaches developing to a creamy toffee quality\u003c\/p\u003e\n\u003cp\u003ePalate: Thick and mouth coating orange zest alongside vanilla custard \u003c\/p\u003e\n\u003cp\u003eFinish: Long with oat biscuits, malted barley and lemon meringue pie\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Craigellachie\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSulphur has become an emotive subject in recent years, but it is one which is also misunderstood. There are two ways in which you can get sulphurous notes in whisky. One is through the burning of sulphur candles in casks to stop bacterial infection. Although this was once standard in Jerez with the rise of bespoke casks for the whisky industry the practice has now been outlawed.\u003c\/p\u003e\n\u003cp\u003eThe second form of sulphur comes from barley and is naturally produced during the whisky-making process. If you cut down the amount of copper available to spirit vapour the higher the sulphur levels in the new make will be. What appears to not have been understood is that this sulphur disappears in time. It acts as a marker; an indication that once its cloak has been lifted a spirit will emerge either as meaty (Cragganmore, Mortlach, Benrinnes) or fragrant (Glenkinchie, Speyburn, Balblair, AnCnoc, and Craigellachie) In other words, sulphur can be desirable.\u003c\/p\u003e\n\u003cp\u003eCraigellachie revels in its sulphurous nature. The first thing you smell as you enter the distillery is the notes of cabbage and beef stock. This is rising from the worm tubs which sit at the back of the distillery. It is the small amount of copper contained within them that helps to promote this character. They also add weight to the palate of the mature spirit.\u003c\/p\u003e\n\u003cp\u003eLong fermentation has however fixed fruitiness within the spirit and this tropical\/floral note emerges in the mature spirit. It’s this character: full, yet aromatic which has made Craigellachie a prized malt for blending: it has been a major contributor to White Horse since the late 19th century – with the result that it had to wait until 2014 to receive its promotion to the rank of front-line malts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Craigellachie","offers":[{"title":"Default Title","offer_id":55485535846725,"sku":"DOUGLOPCRAIG10DL12621","price":58.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Craigellachie10YearOld2008DouglasLaingOldParticularSingleBourbonHogsheadDL12621SpeysideSingleMaltScotchWhisky_2018_70cl.jpg?v=1756246967"},{"product_id":"caol-ila-10-year-old-2011-douglas-laing-old-particular-single-bourbon-hogshead-dl15161-islay-single-malt-scotch-whisky-2021-70cl","title":"Caol Ila 10 Year Old 2011 Douglas Laing Old Particular Single Bourbon Hogshead DL15161 Islay Single Malt Scotch Whisky (2021) 70cl","description":"\u003ch2\u003eCaol Ila 10 Year Old 2011 Douglas Laing Old Particular Single Bourbon Hogshead DL15161 Islay Single Malt Scotch Whisky (2021) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 279 bottles produced from an ex bourbon hogshead. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Immediately there is a big smoky crisps hit with a coal dust and washed up seaweed\u003c\/p\u003e\n\u003cp\u003ePalate: Thick and oily and so Islay in style with chimney smoke, autumn bonfires and peated barley\u003c\/p\u003e\n\u003cp\u003eFinish: Long, more of that big peat character but balanced by an underlying treacle toffee sweetness\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Caol Ila\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA perceptive whisky critic once called Caol Ila 'Mr Consistent'. It is a fair assessment. A powerhouse it might be in terms of volume, but Caol Ila always seems to manage to hit the perfect balance between maturity and distillery character, no matter whether it is in official or independent bottlings.\u003c\/p\u003e\n\u003cp\u003eCaol Ila's distillery character manages to combine a fresh pear note, grassiness, a hint of juniper and distinct notes of the seashore – lobster shells, crab creels and gentle smoke. Although it receives the same spec of malt as sister distillery Lagavulin, Caol Ila’s distillation regime – longer fermentation, higher cut point, taller stills – helps to reduce the heavy phenols. Maturation for the single malt is in refill casks. The unpeated variant is equally delicate, with a fresh, estery and almost floral lift.\u003c\/p\u003e\n\u003cp\u003eIts importance for blends meant that, until 2002, when a 12-year-old was released, malt lovers had to seek out independent bottlings. Now there is a range including no-age-statement Moch, 18-year-old and 25-year-old, a finished Distiller’s Edition and annual special releases.\u003c\/p\u003e\n\u003cp\u003eIt was in 1846 that Hector Henderson decided to build a small distillery in a tight bay next to Port Askaig, on Islay’s east coast. He named his venture Caol Ila, Gaelic for the Sound of Islay, the stretch of water which it overlooked.\u003c\/p\u003e\n\u003cp\u003eIn 1857 Henderson was bought out by blender Bulloch Lade, which improved the site by building a substantial pier. It was absorbed into DCL (now\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2624\/diageo\/\"\u003eDiageo\u003c\/a\u003e) in 1927 and ran continuously until 1972, when the old distillery was demolished and a new, significantly larger one was built with six stills rather than two. This transformed Caol Ila into Islay’s largest producer.\u003c\/p\u003e\n\u003cp\u003eThese were still the days before the single malt market had really taken off, and its make was destined for a huge array of blends across the whole whisky industry – most notably within its parent company, it filled requirements for Johnnie Walker.\u003c\/p\u003e\n\u003cp\u003eWhen the downturn came in the 1980s, Caol Ila began running unpeated ‘Highland style’ for blends. Not only did it have capacity, but doing so allowed the distillery to stay open. Unpeated is still made every year, with volumes dependent on the forecasts of Diageo’s blending team.\u003c\/p\u003e\n\u003cp\u003eIn 2011, another major revamp took place with a new mash tun and more washbacks being installed, which resulted in capacity increasing to 6.5m litres per annum. During the silent period when contraction was taking place, Bunnahabhain made the peated requirements.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Diageo revealed plans to spend £150m on upgrading tourism facilities, including a new brand home for Johnnie Walker in Edinburgh, and improved visitor centres at Caol Ila, plus Clynelish, Cardhu and Glenkinchie, representing regional styles present in Walker.\u003c\/p\u003e\n\u003cp\u003eAt Caol Ila, a new visitor centre will be created in the distillery warehouse, including a footbridge entry, new car parking and a bar with views across the Sound of Islay to Jura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Caol Ila","offers":[{"title":"Default Title","offer_id":55485543153989,"sku":"DOUGLCAOL10DL15161","price":69.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/CaolIla10YearOld2011DouglasLaingOldParticularSingleBourbonHogsheadDL15161IslaySingleMaltScotchWhisky_2021_70cl.jpg?v=1756247460"},{"product_id":"bunnahabhain-12-year-old-2001-douglas-laing-provenance-single-sherry-butt-dmg10330-islay-single-malt-scotch-whisky-2014-70cl","title":"Bunnahabhain 12 Year Old 2001 Douglas Laing Provenance Single Sherry Butt DMG10330 Islay Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBunnahabhain 12 Year Old 2001 Douglas Laing Provenance Single Sherry Butt DMG10330 Islay Single Malt Scotch Whisky (2014) 70cl\u003c\/h2\u003e\n\u003cp\u003eAn older version of the Provenance range from Douglas Laing in a not so commonly found variant of Bunnahabhain in a sherry cask. Most provenances from DL are Bourbon and here you have a rare sherried Bunnahabhain for what is the norm with Douglas Laing. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Sherry maturation is evident to the eye and early nose being softly spiced\u003c\/p\u003e\n\u003cp\u003ePalate: Smoked marmalade plus salt with a sherried maritime flavour plus dark chocolate\u003c\/p\u003e\n\u003cp\u003eFinish: Intense cocoa, smoke and spiced dark fruits\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Bunnahabhain\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBunnahabhain is a substantial Victorian distillery which smacks of the confidence of that period. Everything about it is large, from the huge courtyard to the stills. It is these with their low fill levels and massive amount of available copper which help to craft what has always been a light style of malt. Ageing has traditionally been in ex-Sherry casks which adds a sumptuous sweet richness to the spirit though quite where the spicy ginger note, which is a marker for Bunna’, comes from is unclear. Occasionally refill casks show an almost salty edge.\u003c\/p\u003e\n\u003cp\u003eAlthough peat levels had dropped to virtually nothing from the 1960s onwards, Bunna’ did start life smokier than it is now, something which Burn Stewart is reviving. These days, around 20% of production is heavily peated, destined for a variety of bottlings, the main one being Toiteach.\u003c\/p\u003e\n\u003cp\u003eIslay’s remote north east coast might seem a strange place to find a substantial Victorian distillery, but it was chosen in 1881 by William Robertson (of Robertson \u0026amp; Baxter) in partnership with Greenlees Bros. as the perfect spot for his island vision. Constructing it meant not only building the distillery but houses as well, putting in a road, and adding on a pier so that casks and barley could come in, and whisky go out. It cost Robertson £30,000 (£2.6m in today’s money). In 1887, when Bunnahabhain merged with Glenrothes, Highland Distillers [now Edrington] was formed.\u003c\/p\u003e\n\u003cp\u003eWhile other Islay distilleries sold their make as single malts and for blending, Bunna’s destiny was always with the latter. While it was used across the industry, it performed a central role in three R\u0026amp;B blends: Famous Grouse, Cutty Sark and, in time, Black Bottle.\u003c\/p\u003e\n\u003cp\u003eRapid growth for Scotch in the early 1960s saw the stills being doubled in 1963, the same year as the floor maltings came out. Its good fortunes weren’t to last and like many distilleries it was mothballed in 1982. Although this only lasted two years, production levels were kept low for many years. By the end of the 1980s it was finally ready to emerge as a single malt with the tag-line ‘the unpronounceable malt’. The vast bulk of its make was however still making its way into blends.\u003c\/p\u003e\n\u003cp\u003eDespite an upturn in the whisky market, Edrington sold it (while retaining fillings contracts) in 2003 to Burn Stewart for £10m. Burn Stewart itself was owned by Trinidad-based conglomerate CL Financial which went spectacularly bust in 2009. In 2013 CL’s receivers sold Burn Stewart to its long-term South African distributor, Distell. Since then production levels have increased as have sales of the single malt – with significant success in Africa and Taiwan.\u003c\/p\u003e\n\u003cp\u003eIn 2017 Distell announced an £11 million investment in upgrading Bunnahabhain’s ‘scruffy’ appearance, and transform the site into a ‘world-class whisky destination’.\u003c\/p\u003e\n\u003cp\u003eThe three-year upgrade programme began in 2019 with the demolition of shoreline warehouses, which will make way for a new visitor centre.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Bunnahabhain","offers":[{"title":"Default Title","offer_id":55485596270917,"sku":"DOUGLPBUN12DMG10330","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Bunnahabhain12YearOld2001DouglasLaingProvenanceSingleSherryButtDMG10330IslaySingleMaltScotchWhisky_2014_70cl.jpg?v=1756249422"},{"product_id":"benrinnes-10-year-old-2003-douglas-laing-provenance-single-sherry-butt-dmg10331-mcgibbons-speyside-single-malt-scotch-whisky-2014-70cl","title":"Benrinnes 10 Year Old 2003 Douglas Laing Provenance Single Sherry Butt DMG10331 McGibbon's Speyside Single Malt Scotch Whisky (2014) 70cl","description":"\u003ch2\u003eBenrinnes 10 Year Old 2003 Douglas Laing Provenance Single Sherry Butt DMG10331 McGibbon's Speyside Single Malt Scotch Whisky (2014) 70cl\u003c\/h2\u003e\n\u003cp\u003eAn older style provenance barrel from Douglas Laing in the lesser seen sherried range of McGibbon's range. A Benrinnes in a sherry butt is just delightful! Sherried speyside brings out some of the lighter character and adds some spice to it. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Clean, fresh fruitiness, sprinkled with distinct spices sugar and ginger \u003c\/p\u003e\n\u003cp\u003ePalate: Demerara sugar, nutmeg, cinnamon tones\u003c\/p\u003e\n\u003cp\u003eFinish: Mid to long finish with lingering brown sugar \u0026amp; mild spiciness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Benrinnes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated on the lower slopes of Speyside’s sentinel mountain, ‘The Ben’ is another of those intriguing distilleries which produces a highly individual make but which – due to its demand by blenders – has never become a front-line single malt.\u003c\/p\u003e\n\u003cp\u003eIt has six stills which are run in two pairs of three. For years a form of partial triple distillation was utilised to help promote a meaty\/sulphury new make character. The low wines from the first distillation were split into strong and weak feints. The lower-strength portion was redistilled in the middle still and split into two again, with the stronger part [strong feints] being carried forward, the weaker being retained for the next charge. The strong feints were then mixed with the highest strength distillate from the wash still and redistilled in the spirit still.\u003c\/p\u003e\n\u003cp\u003eEverything is run through worm tubs which are kept very cold, adding weight and meatiness to the spirit. In recent years, this complex distillation has been simplified.\u003c\/p\u003e\n\u003cp\u003eOccasionally seen as an independent bottling, the clearest manifestation of its meaty quality (which puts it in a similar stylistic camp as Dailuaine, Mortlach and Cragganmore) is Diageo’s Flora and Fauna bottling which comes from 100% ex-Sherry matured whisky.\u003c\/p\u003e\n\u003cp\u003eThe current site of the Benrinnes distillery is in fact its second location. The original was built in 1826 by Peter MacKenzie but was destroyed in a flood in 1829. A new site was then found by John Innes.\u003c\/p\u003e\n\u003cp\u003eIts most famous owner was Alexander Edward who was a partner in Craigellachie distillery, owned Aultmore, Dallas Dhu and was for a time co-owner of Oban [see Craigellachie]. The Edward family sold the distillery (which had caught fire in 1896) to John Dewar in 1922. It is now part of the Diageo stable.\u003c\/p\u003e\n\u003cp\u003e*Note - a little damage to the top of the box but if you're drinking, it won't make a difference to you\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Benrinnes","offers":[{"title":"Default Title","offer_id":55488662176069,"sku":"DOUGLPBENRIN10DMG103","price":69.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Benrinnes10YearOld2003DouglasLaingProvenanceSingleSherryButtDMG10331McGibbon_sSpeysideSingleMaltScotchWhisky_2014_70cl.jpg?v=1756293185"},{"product_id":"glenlivet-11-year-old-2001-douglas-laing-provenance-mcgibbons-single-sherry-butt-dmg9638-speyside-single-malt-scotch-whisky-2013-70cl","title":"Glenlivet 11 Year Old 2001 Douglas Laing Provenance McGibbon's Single Sherry Butt DMG9638 Speyside Single Malt Scotch Whisky (2013) 70cl","description":"\u003ch2\u003eGlenlivet 11 Year Old 2001 Douglas Laing Provenance McGibbon's Single Sherry Butt DMG9638 Speyside Single Malt Scotch Whisky (2013) 70cl\u003c\/h2\u003e\n\u003cp\u003eSherried Glenlivet single cask! One does not see much of this around. Sherried speyside is some of the most expensive and sought after whisky out there the older it gets. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: Burnt wood, sweet syrup, prunes and barley\u003c\/p\u003e\n\u003cp\u003ePalate: Plums, raisins, clove and generally succulent spices\u003c\/p\u003e\n\u003cp\u003eFinish: Cooking spices with treacle and camphor\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Glenlivet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eSituated high above the river Livet with a view out towards Cardhu and the slopes of Ben Rinnes, The Glenlivet has been operational on this site since 1859.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eAfter a recent expansion and refurb it is one of the most modern distilleries in Speyside with a vast Brigg’s mash tun which sends clear wort to wooden washbacks. Distillation, which is slow, takes place in two stillhouses, in seven sets of stills.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith’s greatest achievement wasn’t simply the taking out of a licence, but his decision to make a new style of whisky. By the 1860s, The Glenlivet was noted for producing a spirit with a ‘pineapple’ note, evidence that the floral, estery character seen today has a long history – and one which broke with the heavy, dense, rich styles prevalent at that time.\u003c\/p\u003e\n\u003cp\u003eAlthough The Glenlivet is widely believed to be the oldest operational distillery in Scotland, it isn’t. That honour goes to Strathisla, while Glen Garioch could be even older. The Glenlivet was however one of the first to take out one of the new licences issued after the passing of the 1823 Excise Act which is accepted as being the starting point of the modern Scotch whisky industry.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith was the man who did it. A farmer (which in those days in this region pretty much meant an illicit distiller), he had the ‘tack’ [rent] of the Upper Drumin farm in the southern part of Glen Livet. As it was his landlord, the Duke of Gordon, who had helped to push the Act through, there was little chance that Smith wouldn’t get a knock on the door from the Duke’s factors ‘persuading’ him to mend his ways.\u003c\/p\u003e\n\u003cp\u003eNot that this was without danger. Whisky smuggling had been underway for almost 40 years by that time and the gangs were both well-established and relatively wealthy. Plenty of the new distilleries were razed to the ground. George Smith famously travelled with a pair of pistols in case he was attacked by his former colleagues.\u003c\/p\u003e\n\u003cp\u003eHis venture was a success and his Glenlivet whisky – conceivably made in a lighter style even at this stage – became popular. As the money came in, he took the tacks of Minmore and Nevie and with demand rising, built a second distillery at nearby Delnabo in 1850. His Edinburgh agent, Andrew Usher, then released ‘OVG’ [Old Vatted Glenlivet] initially as a vatted malt and then the first recognised blend. Smith’s Glenlivet was at the core of both.\u003c\/p\u003e\n\u003cp\u003eAlthough the Drumin distillery burned down in 1858, and Delnabo (always suffering from water issues) closed the year after, Smith had started work on a new, larger plant at Minmore which opened in 1859 and still operates today.\u003c\/p\u003e\n\u003cp\u003e‘Glenlivet’ had been used as a shorthand for what we now know as Speyside whiskies since the smuggling era. By the 1860s, the title was being appended to distilleries’ names as far north as Elgin, much to the irritation of the Smith family who had by then trademarked Glenlivet.\u003c\/p\u003e\n\u003cp\u003eIn 1881, George’s grandson, George Smith Grant, by then running the family firm, sued the companies who had added Glenlivet to their name. It took a further three years for a compromise resolution to be signed. This allowed the Smith’s distillery to call itself The Glenlivet, while the others could hyphenate their name with ‘-Glenlivet’. Over the years, 26 distilleries have styled themselves in this way although the practice now appears to have died out.\u003c\/p\u003e\n\u003cp\u003eThe Glenlivet was always available as single malt, but it wasn’t until after the Second World War that it began its rise. By then the firm was being run by Bill Smith Grant who saw the American market as offering new opportunities for the whisky, making it arguably the first single malt brand of the modern era. That said, even in the 1970s, 95% of its production was for fillings.\u003c\/p\u003e\n\u003cp\u003eIn 1952 it merged with Glen Grant, then that firm joined forces with blender Hill, Thompson \u0026amp; Co (owner of Queen Anne and Something Special) and the Longmorn\/Benriach distilleries. In 1978, three years after Bill Smith Grant’s death, Seagram (owner of Chivas) paid £46 million for a controlling stake. Soon after, The Glenlivet became the largest selling single malt in America, a position it still holds today.\u003c\/p\u003e\n\u003cp\u003eThe mighty Seagram empire was divided up in 2001, with Pernod Ricard and Diageo dividing the spoils between them, with the former taking the Scotch division, renaming it Chivas Brothers. It was its new owner who, a decade later, unveiled a £10m investment which increased the distillery’s capacity by 75%. The aim is now to make The Glenlivet the world’s top selling single malt. Sales now top a million cases a year. When Bill Smith Grant started in the 1950s, it was less than 700 cases.\u003c\/p\u003e\n\u003cp\u003eThe distillery runs its own community, The Glenlivet Guardians. Membership includes access to a club room in the distillery and chances to assist in special bottlings. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenlivet","offers":[{"title":"Default Title","offer_id":55491311763781,"sku":"DOUGLPGLLIV11DMG9638","price":89.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Glenlivet11YearOld2001DouglasLaingProvenanceMcGibbon_sSingleSherryButtDMG9638SpeysideSingleMaltScotchWhisky_2013_70cl.jpg?v=1756314676"},{"product_id":"auchentoshan-25-year-old-1997-fib-whisky-series-permutations-single-1st-fill-rivesaltes-ambre-finish-cask-101754-lowland-single-malt-scotch-whisky-2023-70cl","title":"Auchentoshan 25 Year Old 1997 Fib Whisky Series Permutations Single 1st Fill Rivesaltes Ambre Finish Cask #101754 Lowland Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003eAuchentoshan 25 Year Old 1997 Fib Whisky Series Permutations Single 1st Fill Rivesaltes Ambre Finish Cask #\u003cspan\u003e101754 \u003c\/span\u003eLowland Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 68 bottles produced from a single bourbon cask finished in Rivesaltes Ambre wine barrels. Rivesaltes is like Muscat. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNose: The blueberry note from the original bottling seems to have been stepped up - much more vibrant, with some tannins and blackcurrants to boot. Little spice, but the cask finish is quite obvious.\u003c\/p\u003e\n\u003cp\u003ePalate: The structure seems much the same, but there is more of a fruit note which stretches out, the fruit comes forward and seems keener. Whereas the original dram felt like it got round using a Zimmer frame, this zips along as though it's on a mobility scooter.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish seems to go on for much longer leaving a tongue coating that lasts. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Auchentoshan (OH-KEN-TOE-SHAN)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAuchentoshan’s claim to fame is that it is the only distillery in Scotland which exclusively uses triple distillation.\u003c\/p\u003e\n\u003cp\u003eThe wash still operates as per normal, while the spirit coming from the intermediate still is split into two, with only the high-strength ‘heads’ being carried forward for the final distillation. The low-strength ‘tails’ are mixed with the next distillation from the wash still.\u003c\/p\u003e\n\u003cp\u003eThe ‘heads’ are then mixed with the ‘feints’ from the previous spirit still distillation and a cut with an average strength of 81% is taken. A short fermentation gives Auchentoshan a cereal note which acts as a grounding flavour during maturation as well as balancing the high-toned citric notes. Its high strength means that it can easily be overpowered by oak. Consequently, the older the expression, the more ‘relaxed’ the wood influence is.\u003c\/p\u003e\n\u003cp\u003eLegal whisky-making started here on the banks of the Clyde in 1817 when the Duntocher distillery was built by John Bulloch. Like many early start-ups it had a chequered early history and Bulloch went bankrupt soon after. It wasn’t to put his family off however. His grandson co-founded one of the 19th century’s most famous blending and broking firms, Bulloch Lade.\u003c\/p\u003e\n\u003cp\u003eIt was bought in 1834 by John Hart and Alexander Filshie who changed its name to Auchintoshan [sic]. The Filshie’s sold up in 1875 to a local grain merchant and again like so many stills, ‘Auchie’ spent almost a century being passed from one owner to another. During the Clyde Blitz of 1941 a warehouse was hit, sending a stream of blazing whisky into the river. A bomb crater has been turned into the distillery pond.\u003c\/p\u003e\n\u003cp\u003eIt was one of a number of distilleries purchased by brewers in the 1960s – in Auchie’s case Glasgow-based Tennant’s were owners from 1960 to 1969 when they offloaded it to a publican, Eadie Cairns. The upgraded distillery was then sold to Stanley P Morrison in 1984. It is now part of Beam Suntory. A new visitor facility was built in 2004.\u003c\/p\u003e\n\u003cp\u003eUnusually, all of its production is used for single malt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Auchentoshan","offers":[{"title":"Default Title","offer_id":55729078305093,"sku":"AUCH25FIBPERMRSF","price":219.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Auchentoshan25YearOld1997FibWhiskySeriesPermutationsSingle1stFillRivesaltesAmbreFinishCask_101754LowlandSingleMaltScotchWhisky_2023_70cl.jpg?v=1758755578"},{"product_id":"inverleven-1979-gordon-macphail-lowland-single-malt-scotch-whisky-1991-70cl","title":"Inverleven 1979 Gordon \u0026 Macphail Lowland Single Malt Scotch Whisky (1991) 70cl","description":"\u003ch2\u003eInverleven 1979 Gordon \u0026amp; Macphail Highland Single Malt Scotch Whisky (1991) 70cl\u003c\/h2\u003e\n\u003cp\u003eInverleven is a ghost distillery that closed in 1991. In 2002 the entire complex was shut down. It is rare to come across this whisky from a time long ago. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArguably the most famous independent bottler of Scotch whisky there is. Gordon \u0026amp; MacPhail was founded in Elgin in 1895 by James Gordon and John Alexander MacPhail. It is now owned by the Urquhart Family who have bow bottled over 350 different expressions from around 69 different distilleries. Gordon \u0026amp; MacPhail is the Trading name of Speymalt Whiskies while also owning the Benromach distillery, which they purchased in 1993. Some of the brands include Connoisseurs Choice, Cask Strength, Rare Old and Speymalt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbout Inverleven\u003c\/p\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eLowland malt distillery situated within the Dumbarton grain complex.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cdiv class=\"company-profile__item company-profile__profile\"\u003e\n\u003cp\u003eInverleven was situated just south of the Highlands border near Glasgow, making it a Lowlands single malt. It was predominantly set aside for blending in owner Hiram Walker’s Ballantine’s blend though it made a few outings as a single malt, the most recent being part of Chivas Brothers’ Deoch an Doras (one for the road) series in 2011. A smattering of independent bottlings exist, although stocks are undoubtedly rare.\u003c\/p\u003e\n\u003cp\u003eAfter it purchased George Ballantine \u0026amp; Sons in 1936, Canada’s Hiram Walker-Gooderham and Worts needed to secure a steady supply of malt and grain for its newly acquired blend. Ballantine’s had no distilleries in its portfolio, so Hiram purchased the Miltonduff distillery in Speyside (it had already bought Glenburgie in 1930), and set about building a giant grain and malt distilling complex in Dumbarton, near Glasgow.\u003c\/p\u003e\n\u003cp\u003eThe Dumbarton grain distillery came to life in 1938, at the same time as its sister malt distillery, Inverleven, a more ‘compact’ plant featuring two copper pot stills situated within Dumbarton’s walls. The Canadians left their mark with Inverleven – the malt distillery is thought to be the first to steam-heat both its wash and low wines stills rather than use direct fire; a safety change now adopted widely by the majority of Scotch whisky producers.\u003c\/p\u003e\n\u003cp\u003eIn 1956 a third Lomond still was added to the Inverleven still house, a unique style of still featuring a rectification column with changeable plates capable of creating multiple styles of spirit. Although the Lomond still shared Inverleven’s wash still, it was classed as a separate distillery called Lomond. The two malt distilleries had a combined output of 500,000 proof gallons a year.\u003c\/p\u003e\n\u003cp\u003eLomond was mothballed in 1985, just three years before Allied Lyons purchased Hiram Walker. Not long after the acquisition, in 1991, Inverleven was also decommissioned, though its stills live on.\u003c\/p\u003e\n\u003cp\u003eIn 2005 the stills were transferred to Bruichladdich on Islay (as was the Lomond still, which is now used to make Botanist gin), though they were never used to make whisky. Inverleven’s wash still was relocated to stand proudly as a photo opportunity for tourists outside the distillery, while the spirit still was stored at the old Lochindaal distillery at Port Charlotte. In 2015 both were relocated to former Bruichladdich co-owner Mark Reynier’s new Waterford distillery in Ireland.\u003c\/p\u003e\n\u003cp\u003eDumbarton itself was eventually closed in 2002, its buildings demolished to make way for a housing complex.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Inverleven","offers":[{"title":"Default Title","offer_id":55763607257413,"sku":"INVLEV1979GM","price":279.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Inverleven1979Gordon_MacphailHighlandSingleMaltScotchWhisky_1991_70cl.jpg?v=1759128494"},{"product_id":"glen-moray-11-year-old-2011-infrequent-flyers-single-pedro-ximenez-sherry-cask-2352-speyside-single-malt-scotch-whisky-2023-70cl","title":"Glen Moray 11 Year Old 2011 Infrequent Flyers Single Pedro Ximenez Sherry Cask #2352 Speyside Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003eGlen Moray 11 Year Old 2011 Infrequent Flyers Single Pedro Ximenez Sherry Cask #2352 Speyside Single Malt Scotch Whisky (2023) 70cl\u003c\/p\u003e\n\u003cp\u003e1 of 315 bottles produced from a single PX Cask. \u003c\/p\u003e\n\u003cp\u003eThis 11 year old was distilled at Glen Moray distillery in 2011 before being bottled by Infrequent Flyers from a Pedro Ximenez Hogshead (#2352)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Glen Moray\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSoft and fruity are the key words when talking of Glen Moray which makes it a very amenable partner with American oak. That is unless you single cask a sleeping beast.\u003c\/p\u003e\n\u003cp\u003eIt is believed that the closeness of the river and the high water table produces a slightly warmer and more humid microclimate which assists maturation. Since the La Martiniquaise takeover [see below] a higher percentage of first-fill American oak is used, adding more buttery notes to the mix. It was one of the first whiskies to be ‘finished’ in wine casks – Chenin Blanc and Chardonnay specifically – as well as Port. After a few quiet years, new releases are beginning to appear. Some peated malt is now being run as well.\u003c\/p\u003e\n\u003cp\u003eAlthough now in the midst of housing, Glen Moray originally sat outwith Elgin’s boundaries (it was where the burgh’s gallows once stood) and started life as a brewery, taking its water and power from the fast-flowing River Lossie alongside. The downside of this watery proximity is the act that the distillery regularly floods.\u003c\/p\u003e\n\u003cp\u003eIts function changed in 1897 as one of the many new distilleries built (or in this case converted) at a time when the whisky boom seemed never-ending. Like many [Imperial, Benriach] it fell victim to the slump which took place at the start of the 20th century and closed in 1910, being snapped up in 1923 by Macdonald \u0026amp; Muir (owner of Glenmorangie).\u003c\/p\u003e\n\u003cp\u003eA large Saladin maltings was installed in 1958 when the number of stills doubled to four. The maltings ran until 1978.\u003c\/p\u003e\n\u003cp\u003eIn the latter part of its ownership by Glenmorangie, Glen Moray became the firm’s ‘budget’ malt with a price often the same as standard blends. While sales rose, there was little profit made and the distillery’s image was badly damaged.\u003c\/p\u003e\n\u003cp\u003eIn 2008, it was sold to French distilling firm La Martiniquaise, predominantly for fillings for its Label Five and Glen Turner brands. Capacity has since been increased by 40% with new washbacks and another pair of stills being installed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e59.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Glen Moray","offers":[{"title":"Default Title","offer_id":55764315504965,"sku":null,"price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/GlenMoray11YearOld2011InfrequentFlyersSinglePedroXimenezSherryCask_2352SpeysideSingleMaltScotchWhisky_2023_7.jpg?v=1759131689"},{"product_id":"girvan-26-year-old-1997-fib-whisky-series-ii-permutations-single-islay-peated-px-sherry-cask-single-grain-scotch-whisky-2024-70cl","title":"Girvan 26 Year Old 1997 Fib Whisky Series II Permutations Single Islay Peated PX Sherry Cask Single Grain Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eGirvan 26 Year Old 1997 Fib Whisky Series II Permutations Single Islay Peated PX Sherry Cask Single Grain Scotch Whisky (2024) 70cl \u003c\/h2\u003e\n\u003cp\u003eA peated ex-islay PX sherry cask grain whisky? Mind blown! \u003c\/p\u003e\n\u003cp\u003eFib whisky are no stranger to unusual cask types and they happen to work out quite well. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFib is an independent bottler with a unique approach to single cask Scotch whisky. Rather than bottling one cask at a time, Fib prefers to get creative with the spirit it acquires. Half of the cask is bottled as it comes whilst the other half is given an additional maturation in a second cask.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eNose: Notes of peated barley. The sweet smoke is prominent but not overwhelming, offering a delicate introduction to the complexity within. As the aroma unfolds, notes of buttery shortbread and rich sweetness.\u003c\/p\u003e\n\u003cp\u003eTaste: Delivers a beautiful balance of sweet and savory. The buttery biscuit base notes harmonize perfectly with the sweet, smoky notes. The influence of the Pedro Ximénez finish introduces dried sultana tones, adding a fruity richness that complements the subtle smokiness inherited from the Caol Ila cask.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish is long and satisfying, with the smoky sultana notes lingering on the palate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Girvan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eWilliam Grant \u0026amp; Sons' sole grain distillery shares its industrial estate home with Ailsa Bay, and provides fillings for Grant's and other blends.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eWilliam Grant \u0026amp; Sons built its Girvan distillery after a strange wrangle between the Grant family and DCL. According to legend, Grant’s had decided to run a TV ad for its Standfast brand on commercial television. DCL took umbrage at this show of crass commercialism and promptly said that it would cut off Grant’s supply of grain whisky.\u003c\/p\u003e\n\u003cp\u003eAs this would have seriously affected the growth of Standfast, the family did what they always have done: built a new distillery from scratch – and quickly. Girvan on the Clyde coast was chosen because of the size of the site and encouragement given by the local council for large-scale investment in the area.\u003c\/p\u003e\n\u003cp\u003eIn 1963, under the eye of the young Charles Grant Gordon, the distillery was built, commissioned and in production within nine months. In an echo of his great-grandfather William Grant at Glenfiddich, the first spirit ran on Christmas Day. The cutting off of grain could also be seen as giving the impetus for the launch of Glenfiddich Pure Malt the same year.\u003c\/p\u003e\n\u003cp\u003eGirvan continues to provide grain for the Grant’s portfolio and other blenders.\u003c\/p\u003e\n\u003cp\u003eIn 1985 William Grant \u0026amp; Sons launched Black Barrel single grain, but this was withdrawn. In 2014 the firm tried again with a new range at different age statements under the name Girvan Patent Still.\u003c\/p\u003e\n\u003cp\u003eIn 1995 the original Coffey stills were replaced with a new multiple-column vacuum still set-up. The site was also home to the Ladyburn malt whisky distillery which ran from 1965-75. Today it is also home to the Hendrick’s gin plant and the Ailsa Bay malt distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Girvan","offers":[{"title":"Default Title","offer_id":55846498632005,"sku":"GIRV26PXISLAY1997","price":99.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Girvan26YearOld1997FibWhiskySeriesIIPermutationsSingleIslayPeatedPXSherryCaskSingleGrainScotchWhisky_2024_70cl.jpg?v=1759841381"},{"product_id":"springbank-14-year-old-1991-queen-of-the-moorlands-single-bourbon-cask-warehouse-5-campbeltown-single-malt-scotch-whisky-2005-70cl","title":"Springbank 14 Year Old 1991 Queen Of The Moorlands Committee Single Bourbon Cask Warehouse 5 Campbeltown Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eSpringbank 14 Year Old 1991 Queen Of The Moorlands Committee Single Bourbon Cask Warehouse 5 Campbeltown Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 36 bottles for the Queen of The Moorlands Committee\u003c\/p\u003e\n\u003cp\u003eA rare single cask bottled from a single bourbon cask by Queen Of the Moorlands \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Queen Of The Moorlands range was a series of bottlings selected by David Wood and friends for his Wine Shop in Leek in the early-mid 2000s. The casks David selected were particularly excellent and many are now highly sought after and very well regarded by enthusiasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBottlings such as the 1982 Caol Ila, the 1991 Bowmore and the 1969 Strathisla are all tremendous - if extremely scarce and hard to find nowadays. The whiskies are worth buying if you can find them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Springbank\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSpringbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It manages to do this while operating a highly complex distillation regime, which creates three different styles.\u003c\/p\u003e\n\u003cp\u003eThe equipment at Springbank is resolutely old-style: an old Boby mill, an open-top cast-iron mash tun, wooden washbacks made from boatskin larch; and three stills, direct fire on one of them, a worm tub on another.\u003c\/p\u003e\n\u003cp\u003eThe malt is handled in three ways to produce three contrasting whiskies – Springbank itself is medium-peated, Longrow is heavily peated, while Hazelburn has no peat at all. Ferments are very long – in excess of 100 hours; with low-gravities which both produces a low-strength wash and high levels of esters. This fruity base is then distilled in three different ways, depending on the style being produced.\u003c\/p\u003e\n\u003cp\u003eSpringbank is partially triple-distilled. The wash still (which is direct fired) works as normal producing low wines, the strongest portion of which are directed to the spirit still charger. The remainder is redistilled in the intermediate still (which has a worm tub) and put into the feints receiver along with the heads and tails from the spirit still distillation.\u003c\/p\u003e\n\u003cp\u003eThis mix makes up 80% of the final charge, with the strong portion of low wines from the wash still making up the remaining 20%.\u003c\/p\u003e\n\u003cp\u003eUnsurprisingly, the result is a highly complex new make that is collected at an average strength of 71-72% – lightly smoky, oily, fruity, delicately fragrant yet powerful.\u003c\/p\u003e\n\u003cp\u003eLongrow is heavier and smokier – the malted barley obviously playing a significant part, but so does distillation in the direct-fired wash still and second distillation in the spirit still which has the worm tub. It is collected at 68%, lower than Springbank.\u003c\/p\u003e\n\u003cp\u003eHazelburn undergoes standard triple distillation and is collected at between 74-76% abv.\u003c\/p\u003e\n\u003cp\u003eMaturation for all three is in a mix of casks – as well as the standard ex-Bourbon, ex-Sherry and refill, other types [wine and rum] and sizes [60 litre ‘rundlets’ and 50 litre ‘kilderkan' are used.\u003c\/p\u003e\n\u003cp\u003eContinuity is the watchword at Springbank. This distillery has been in the ownership of the Mitchell family and its ancestors since 1837. Indeed, as its founder William Reid was related to the Mitchells by marriage you could argue that they were there from the word go.\u003c\/p\u003e\n\u003cp\u003eIt was in 1828 that Reid took out a licence, but there was a rich – and extensive – heritage of illicit distillation in the Kintyre Peninsula. Indeed, thanks to the Still Books of Campbeltown plumber and coppersmith, Robert Armour, we can accurately chart how many there were. The books show that Armour made 400 sma’ stills from 1811-1817, bringing him an income of £350 per year, and the surnames Reid and Mitchell appear in his detailed accounts.\u003c\/p\u003e\n\u003cp\u003eLike many smugglers, Reid didn’t survive long once he joined the legitimate trade and in 1837 he sold to his in-laws John and William Mitchell. The latter brother left in 1872 to join his other two brothers at Riechlachan, at which point John’s son Alexander joined Springbank [hence the J\u0026amp;A Mitchell still on the label].\u003c\/p\u003e\n\u003cp\u003eThe 19th and early 20th centuries were a boom time for Campbeltown. Thanks to a fast sea crossing to Glasgow and a small coal seam at nearby Machrihanish it became Scotland’s whisky capital. At some point or other there were 35 distilleries operational. The style tended to be medium- to heavy-bodied, with some smokiness and an oily texture (though each distillery would work its own variation on this theme).\u003c\/p\u003e\n\u003cp\u003eThe distilling trade, however, collapsed in the 1920s. All of Scotland was affected with 50 distilleries closing, but Campbeltown was disproportionately affected, with only Springbank, Glen Scotia and Hazelburn surviving the Great Purge. By the 1960s only it and Glen Scotia were left.\u003c\/p\u003e\n\u003cp\u003eThat is not to say it was not immune to the vagaries of the whisky trade. Despite beginning to build a reputation as a single malt, Springbank was mothballed between 1979 to 1987. On reopening, owner Hedley Wright [John Mitchell’s great-great grandson] made the momentous decision to no longer sell to blenders, but develop single malt sales. Maltings were re-opened in 1992 and while the combination of managing limited stocks – the result of the mothballed period and somewhat over-eager sales of what was left – it has taken a number of years to get the Springbank range fully balanced, which now it is. It remains, deservedly, one of Scotland’s cult malt whiskies and a template for many new distillers.\u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Springbank","offers":[{"title":"Default Title","offer_id":55851603165509,"sku":"SPR14QOTM1991SC","price":335.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Springbank14YearOld1991QueenOfTheMoorlandsSingleBourbonCaskWarehouse5CampbeltownSingleMaltScotchWhisky_2005_70cl1.jpg?v=1759878053"},{"product_id":"port-ellen-40-year-old-1983-finn-thomson-single-refill-sherry-butt-680-islay-single-malt-scotch-whisky-2023-70cl","title":"Port Ellen 40 Year Old 1983 Finn Thomson Single Refill Sherry Butt #680 Islay Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003ePort Ellen 40 Year Old 1983 Finn Thomson Single Refill Sherry Butt #680 Islay Single Malt Scotch Whisky (2023) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 680 bottles produced from a single sherry cask\u003c\/p\u003e\n\u003cp\u003eArguably the rarest of Islay whiskies and a recently resurrected ghost distillery that is a long way off producing anything for the common person with an 8 or 10 Year Old. One thing is certain, most that try Port Ellen agree it is meaty and majestic. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePort Ellen 40 Years Old Finn Thomson 1983 is an extremely rare single cask whisky from Port Ellen, distilled just a few weeks before the distillery shut its doors in 1983. It was released by Finn Thomson, who revived his family’s whisky business: an incredible heritage that goes back 300 years and nine generations. The whiskies are being offered from the Thomson family’s private cask collection, resulting in some exceptionally rare and old bottlings. The single malt was distilled on 16 March 1983 and matured for 40 years in a refill sherry butt. It was bottled on 6 November 2023 at 52.7%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Port Ellen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePort Ellen operated for over 150 years, but it wasn't until its demise that its whisky grew to become some of the most iconic.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s smokiness is quite different to the rest of its neighbours on Islay’s south coast, being both highly maritime in nature alongside a sharp lemon element, light tar and some oiliness in the texture. Because most of the bottlings have been matured in refill casks it is rare to find a Port Ellen with a huge amount of oak. While this accentuates the smokiness it also lends it a somewhat austere nature.\u003c\/p\u003e\n\u003cp\u003eAs the world’s love of smoky whiskies has increased so its stock has risen – not necessarily because of it having any greater qualities than its neighbours but simply because it is rare. It is fast becoming a whisky only investors can afford to buy.\u003c\/p\u003e\n\u003cp\u003ePort Ellen was opened in 1824, later than its neighbours on Islay’s south coast. It was built by Alexander Mackay, on the site of a malt mill which had possibly been supplying the many illicit distillers on the Oa Peninsula. Mackay struggled and in 1836 the lease of the distillery was taken by the 21-year-old John Ramsay whose uncle Ebenezer was a distiller based in Clackmannanshire and related to the Steins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRamsay was a man of his time. As well as establishing the distillery, he became the business partner of Walter Frederick Campbell who owned Islay. Between them they started the bi-weekly steamer between the island and Glasgow which undoubtedly helped cement whisky-making as a major industry on the island. It also made Port Ellen, rather than Bowmore, the island’s main ferry terminal.\u003c\/p\u003e\n\u003cp\u003eHe also introduced ‘improved’ agricultural practises to Islay. One reason for the island not suffering from the worst of the Clearances is down to the open and benign attitude of its then laird to his tenants. In 1869, the sales of Port Ellen were handed to W.P. Lowrie, the blender and broker who among many other things loaned James Buchanan money (and supplied stock) for the young tyro blender. By this time Campbell’s Port Ellen had already started to be exported to the United States.\u003c\/p\u003e\n\u003cp\u003eThe distillery remained in the Ramsay family’s hands until 1920 when it was sold to the newly formed Port Ellen Distillery Co.. which had been formed by John Dewar and James Buchanan, who had by then bought Lowrie’s business. When these two firms became part of DCL in 1925, so ownership of Port Ellen passed into the hands of the industry giant. It closed in 1930 and remained silent – something which is often forgotten – until 1967.\u003c\/p\u003e\n\u003cp\u003eIn 1973, the old distillery buildings were dwarfed by the new drum maltings which were erected alongside, initially to supply malt for DCL’s three Islay plants, Caol Ila, Lagavulin, and Port Ellen.\u003c\/p\u003e\n\u003cp\u003eThe 1980s whisky loch hit Islay hard. These were the days when the received wisdom was that only a small number of intrepid drinkers would enjoy smoky single malt – indeed single malt wasn’t even being considered as an option by major distillers.\u003c\/p\u003e\n\u003cp\u003eBlenders meanwhile only needed a small percentage of smoky malt in their whisky. The result was that distilleries either went onto short time working, or closed. With three distilleries on the island, DCL was more exposed than most and Port Ellen drew the short straw. In 1983 it closed forever. The maltings only stayed open thanks to a gentlemen’s agreement [the Concordat] between Islay’s distillers in which they all agreed to take a percentage of their malted barley from the plant.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s fame therefore only came after the distillery doors had been firmly bolted. Stocks are dwindling… and prices rising.\u003c\/p\u003e\n\u003cp\u003eHowever, in October 2017 Diageo revealed plans to reopen both Port Ellen and Brora distilleries, which also closed in 1983. Subject to planning permission, the two sites are expected to be operational once more by 2020.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Port Ellen","offers":[{"title":"Default Title","offer_id":55870125474117,"sku":null,"price":6299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/PortEllen40YearOld1983FinnThomsonSingleRefillSherryButt_680IslaySingleMaltScotchWhisky_2023_70cl.jpg?v=1760039085"},{"product_id":"caperdonich-24-year-old-1980-ad-rattray-single-bourbon-cask-7338-speyside-single-malt-scotch-whisky-2005-70cl","title":"Caperdonich 24 Year Old 1980 Ad Rattray Single Bourbon Cask #7338 Speyside Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eCaperdonich 24 Year Old 1980 Ad Rattray Single Bourbon Cask #7338 Speyside Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 166 bottles produced from a single ex bourbon cask at the now closed Caperdonich distillery. \u003c\/p\u003e\n\u003cp\u003eCaperdonich was originally called Glen Grant 2 when it was built in 1898. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNose: yellow and white fruits, apples, whitecurrants, plums… It feels very close to its neighbour Glen Grant, or so it seems. Melon and papaya emerge next, along with a touch of rose-flavoured Turkish delight, making it aromatic, fresh and cheerful. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Fairly lively, focusing on orchard fruits reminiscent of some excellent Longmorns we tasted a few days ago. Mirabelle plums, apples, quinces, gooseberries, then a drizzle of honey and a splash of Earl Grey. Straightforward and impeccable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Medium length, featuring lovely fruity green tea and that honeyed aspect\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Caperdonich\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eBuilt across the road from Glen Grant, and known as Glen Grant No.2 for a time, Caperdonich is regarded as a largely undiscovered delight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eThough set up to produce the same character of spirit as its sister plant, Glen Grant, Caperdonich always made a variation on that theme. Light, floral, but with less of the crisp green apple seen across the road, here there are more soft pears, creaminess and fresh mint. Though this could perhaps be down to the differently shaped stills being installed during the 1967 expansion, it doesn’t fully explain why, when Glen Grant-style stills were re-installed in 1985, the two distillery characters didn’t match. It’s a subtle difference for sure, but a real one.\u003c\/p\u003e\n\u003cp\u003eProduction levels were relatively high in its later years given the number of independent bottlings which have appeared.\u003c\/p\u003e\n\u003cp\u003ePretty much dismissed as a second division malt when it was in production, today ‘Caper’ has a small but loyal group of fans who, rightly, see it as one of Speyside’s hidden gems.\u003c\/p\u003e\n\u003cp\u003e*due end Oct 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.7% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Caperdonich","offers":[{"title":"Default Title","offer_id":55931315061061,"sku":null,"price":385.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Caperdonich24YearOld1980AdRattraySingleBourbonCask_7338SpeysideSingleMaltScotchWhisky_2005_70cl.jpg?v=1760412270"},{"product_id":"aberlour-16-year-old-1989-scotts-selection-single-bourbon-cask-speyside-single-malt-scotch-whisky-2005-70cl","title":"Aberlour 16 Year Old 1989 Scott's Selection Single Bourbon Cask Speyside Single Malt Scotch Whisky (2005) 70cl","description":"\u003ch2\u003eAberlour 16 Year Old 1989 Scott's Selection Single Bourbon Cask Speyside Single Malt Scotch Whisky (2005) 70cl\u003c\/h2\u003e\n\u003cp\u003eA rare independently bottled Aberlour from 1989 drawn from a single bourbon cask. One doesn't see too many independently bottled Aberlours around. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Aberlour\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA medium-weight single malt, Aberlour’s character balances malt, fruit and a distinctive blackcurrant note. It is a whisky which gains in weight and toffee-like sweetness as it matures and has sufficient depth to be able to cope with Sherry cask maturation.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe range is large, with many different variations on ex-Sherry and ex-Bourbon cask matured whiskies – some mixed, some 100%, others finished. Its greatest cult following is for the small batch, 100% Sherry-matured, cask-strength variant A’Bunadh which has run since 2000. Aberlour was also one of the first distilleries to offer a ‘bottle your own’ whisky to visitors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/5548d5c6620b1d7007adb86bf06e6754.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThe first distillery in the village of Aberlour was established in 1825 and ran until 1833, when the co-lessees James and John Grant left to build their own distillery, Glen Grant, in Rothes. The current distillery was the brainchild of James Fleming who built it in 1879 using water from St. Drostan’s Well, named after an early Columban monk, which is situated on the site.\u003c\/p\u003e\n\u003cdiv\u003eLike many Victorian distilleries, it burnt down and, in 1898, had to be rebuilt. During World War II when the distillery was on short-term working, locals used to smuggle wash up the Aberlour burn and distil illicitly under the Linn Falls.\u003c\/div\u003e\n\u003cdiv\u003eThe distillery became part of Campbell Distillers in 1945, passing into the Pernod Ricard stable in 1974, the year after it had been expanded from two to four stills and wholly modernised internally. Its ownership has long given it a strong following in France. It is now part of Pernod’s whisky division, Chivas Brothers.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e53.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Aberlour","offers":[{"title":"Default Title","offer_id":55951926526277,"sku":"ABL16SS1989","price":199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Aberlour16YearOld1989Scott_sSelectionSingleBourbonCaskSpeysideSingleMaltScotchWhisky_2005_70cl.jpg?v=1760480834"},{"product_id":"laphroaig-18-year-old-1997-signatory-vintage-single-bourbon-cask-3371-islay-single-malt-scotch-whisky-2016-70cl","title":"Laphroaig 18 Year Old 1997 Signatory Vintage Single Bourbon Cask #3371 Islay Single Malt Scotch Whisky (2016) 70cl","description":"\u003ch2\u003eLaphroaig 18 Year Old 1997 Signatory Vintage Single Bourbon Cask #3371 Islay Single Malt Scotch Whisky (2016) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 243 bottles produced from a single bourbon cask. \u003c\/p\u003e\n\u003cp\u003eLaphroaig is already the king's favourite whisky, and independently bottled single cask Laphroaig is the only thing that is better than a standard release. Laphroaig in its unadultered form is divine stuff.\u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eNose:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSweet, fruity and lightly medicinal, with lots of dried grapefruit, and a hint of dusty banana lollies. Some cold wood embers and a little spent gunpowder. Some aniseed as well, and damp rocks on a beach. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eTexture:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eLovely. Medium weight, no heat at all, and plenty of flavour. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eTaste:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eCrumbly, dry and spicy peat, more wood embers, but they're hot now, and there's some ash as well. Hint of that dried grapefruit from the nose, but it's much more subtle now. A hint of iodine and plasticky rubber as well. \u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"separator\"\u003e\n\u003cb\u003eFinish:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eMedium length, with more fruit \u0026amp; ash, and less peat although it's still there. A little bitterness as well, then some more aniseed and damp rock. Gets subtle and soft quite quickly, but then resurges with more iodine and a gentle coastal peat. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Laphroaig\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eAnother of the Kildalton triumvirate, Laphroaig is a substantial distillery with seven stills and a capacity of over 3m litres per annum (that’s 1m more than Lagavulin and 2m more than Ardbeg).\u003c\/p\u003e\n\u003cp\u003eUnusually for a distillery of this size Laphroaig has retained its own floor maltings which still account for 20% of its requirements. They have been retained specifically because it is believed that the Laphroaig kiln produces a more creosote-like phenolic character than the malt the distillery receives from the Port Ellen maltings. Certainly, a tarry iodine note is one of the signatures of the spirit.\u003c\/p\u003e\n\u003cp\u003eThe odd number of stills includes a spirit still which is double the size of its neighbours. As this produces a different character new make it is always blended in with those from the smaller ones.\u003c\/p\u003e\n\u003cp\u003eA very long fore shot run means there are less estery notes in the new make, while a deeper cut means that heavier phenolics are captured compared to Ardbeg and Lagavulin. Its distinct sweet note therefore comes from the preferred cask type used – ex-Bourbon barrels. These, the distillery says, became the norm at Laphroaig post-Prohibition when Ian Hunter began travelling to the US. The effect of this type of oak is showcased in the Quarter Cask release where a vatting of younger Laphroaigs is finished in small casks. Some Sherry casks are in the inventory and are mostly used for longer-term maturation.\u003c\/p\u003e\n\u003cp\u003eThe reason so many existing Islay distilleries came into being before the ‘official’ 1824 start date is down to the influence of Islay’s laird, Walker Frederick Campbell. Islay was less brutally cleared than other islands and as an ‘improving’ landlord Campbell was keen to start new businesses on the island. Islay already had a reputation for moonshine, so legal distilling made sense. The fact that Campbell was also actively involved meant that it was harder to continue with illicit activities.\u003c\/p\u003e\n\u003cp\u003eSo, in 1815, brothers Alexander and Donald Johnston built a distillery at Laphroaig. Donald, who ran the distillery, tragically died in 1847 after falling into a vat of boiling pot ale. Laphroaig however remained in the control of D. Johnston \u0026amp; Co. until the 1960s.\u003c\/p\u003e\n\u003cp\u003eIts rise to fame began at the start of the 20th century with the arrival of Donald's great-grandson, Ian Hunter. It was he who, in 1908, changed agent from Peter Mackie and prompted the building of Malt Mill. By the 1920s Laphroaig was being sold as a single malt and in 1924, the number of stills were increased to four. On his death in 1954 he left the distillery to his secretary\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/magazine\/whisky-heroes\/9386\/bessie-williamson-laphroaig\/\"\u003eBessie Williamson\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewho had been the de-facto manager during his extensive international sales trips.\u003c\/p\u003e\n\u003cp\u003eAmerican distiller, Schenley, bought into the distillery in the 1960s, buying it outright in 1967. By the time Bessie retired in 1972, the number of stills had been increased to seven. A period of passing through various hands and amalgamations ended when Jim Beam purchased it from Allied Distillers in 2005. In the intervening period Prince Charles had awarded his favourite single malt his own Royal Warrant. In the same year, 1994, the Friends of Laphroaig was launched, the first of the modern ‘member’s associations’ phenomenon – there are currently 638,000 members. In a creative piece of marketing – initiated by legendary manager Iain Henderson – Friends were given a square foot of Islay which they leased back to the distillery in exchange for a year’s ‘rent’ of a miniature of Laphroaig which could only be claimed by visiting the distillery.\u003c\/p\u003e\n\u003cp\u003eBeam’s takeover by Suntory in 2014 has resulted in the Japanese-American giant now owning two of Islay’s eight distilleries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Signatory Vintage \u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003cp\u003e55.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Laphroaig","offers":[{"title":"Default Title","offer_id":55952100393285,"sku":"LAP18SVSC3371","price":335.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Laphroaig18YearOld1997SignatoryVintageSingleBourbonCask_3371IslaySingleMaltScotchWhisky_2016_70cl.jpg?v=1760482725"},{"product_id":"teaninich-8-year-old-2017-claxtons-whisky-indy-love-festival-2025-single-ruby-port-octave-festival-exclusive-highland-single-malt-scotch-whisky-2025-70cl","title":"Teaninich 8 Year Old 2017 Claxton's Whisky Indy Love Festival 2025 Single Ruby Port Octave Festival Exclusive Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eTeaninich 8 Year Old 2017 Claxton's Whisky Indy Love Festival 2025 Single Ruby Port Octave Festival Exclusive Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 54 bottles produced from a single Ruby Port Octave\u003c\/p\u003e\n\u003cp\u003eThis 8-year-old Teaninich was hand-selected and bottled exclusively for the Whisky Indy Love Festival 2025. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Teaninich\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eAn almost unique distillery in its absence of a mash tun, Teaninich is one of Diageo's giant workhorses, producing malt whisky for its range of blends.\u003c\/p\u003e\n\u003cp\u003eIn 2000 a hammer mill and mash filter – the only one operational in a Scottish malt distillery – was installed at Teaninich. The use of the technology, which removes the need for a mash tun, was to produce ultra-clear wort, giving a clue as to the Teaninich distillery character: a fragrant exotic grassiness that brings to mind Japanese green tea and coumarin-rich bison grass. Fat stills also add a distinct oiliness to the texture while not blunting any of its penetrating acidity.\u003c\/p\u003e\n\u003cp\u003eA 12-year-old is part of Diageo’s Flora \u0026amp; Fauna series and there are occasional releases from independent bottlers.\u003c\/p\u003e\n\u003cp\u003eBuilt in 1817, Teaninich was an early legal distillery, but as it was built by Napoleonic war hero and estate owner ‘Blind’ Captain Hugh Munro that’s no more than you would expect. He and his brother General John Munro were notable as being benign and caring landlords in a region which was brutally hit by the Highland Clearances.\u003c\/p\u003e\n\u003cp\u003eAnother local man, John Ross, took the lease in 1869 and ran the site until 1895 when it was transferred to Elgin-based blenders Munro \u0026amp; Cameron. It was the trustees of the late Innes Cameron who sold Teaninich to DCL in 1933.\u003c\/p\u003e\n\u003cp\u003eIt has undergone regular expansion – larger stills were installed in 1946, before the pair were doubled in 1962. In 1970 a new distillery, Teaninich ‘A Side’, with six stills was built. The two parts ran simultaneously until 1984, when the original site (‘B Side’) was silenced.\u003c\/p\u003e\n\u003cp\u003eThe same thing is about to happen all over again. Teaninich’s capacity is due to double to 9m litres per annum and there are plans to build a separate 10m litres per annum distillery on the same site.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e53.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Teaninich","offers":[{"title":"Default Title","offer_id":56004951671109,"sku":"TEA8WILF2025SC","price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Teaninich8YearOld2017Claxton_sWhiskyIndyLoveFestival2025SingleRubyPortOctaveFestivalExclusiveHighlandSingleMaltScotchWhisky_2025_70cl.jpg?v=1760817963"},{"product_id":"burnside-14-year-old-2005-woodrows-of-edinburgh-single-bourbon-1st-fill-tawny-port-finished-cask-900019-speyside-single-malt-scotch-whisky-2025-70cl","title":"Burnside 14 Year Old 2005 Woodrow's of Edinburgh Single Bourbon 1st Fill Tawny Port Finished Cask #900019 Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eBurnside 14 Year Old 2005 Woodrow's of Edinburgh Single Bourbon 1st Fill Tawny Port Finished Cask #900019 Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 330 bottles drawn from a single bourbon casked with 3 Years finishing in a 1st fill tawny port hogshead. \u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eNose: Sweet and light, with caramel, white chocolate, and fresh strawberries.\u003cbr\u003e\u003cbr\u003ePalate: Light and velvety, with toffee, apples, and a strawberry tart, layered with crème brûlée, toasted almonds, and a subtle marzipan with a gentle zestiness.\u003cbr\u003e\u003cbr\u003eFinish: Medium length, with gentle white pepper and lingering gentle red fruits and cream.\u003c\/p\u003e\n\u003ch3\u003eAbout Burnside\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBurnside, created by William Grant \u0026amp; Sons, is what’s known as a ‘tea spooned’ malt. This means that a tiny amount of whisky from another distillery is mixed with whisky from one distillery, so it can’t be sold as a single malt under any distillery’s name. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBurnside whiskies are typically distilled from a single Speyside distillery, often Balvenie, and are known for their rich flavours, which can include notes of fruit, spices, and oak. They are produced by independent bottlers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e52% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Burnside","offers":[{"title":"Default Title","offer_id":56026542440773,"sku":"WOEBURNS142005TP","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Burnside14YearOld2005Woodrow_sofEdinburghSingleBourbon1stFillTawnyPortFinishedCask_900019SpeysideSingleMaltScotchWhisky_2025_70cl.jpg?v=1761056061"},{"product_id":"ardnamurchan-7-year-old-2018-woodrows-of-edinburgh-single-1st-fill-bourbon-barrel-245-highland-single-malt-scotch-whisky-2025-70cl","title":"Ardnamurchan 7 Year Old 2018 Woodrow's Of Edinburgh Single 1st Fill Bourbon Barrel #245 Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eArdnamurchan 7 Year Old 2018 Woodrow's Of Edinburgh Single 1st Fill Bourbon Barrel #245 Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 255 bottles produced from a single 1st fill bourbon barrel\u003c\/p\u003e\n\u003cp\u003eThe outturn of bottles for Winter 2025 from Woodrow's is strong! What a great selection and it continues. \u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eNose:\u003c\/b\u003e Coastal air and fresh earth, with poached pear, caramel cream, and subtle orchard fruit sweetness.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003ePalate:\u003c\/b\u003e Vibrant and oily, coastal notes with minerality and a touch of rind; caramelised apples, white chocolate, and custard creams, lifted by a hint of ginger spice.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e Long and warming, with vanilla, nutmeg and a continuing minerality.\u003c\/p\u003e\n\u003ch3\u003eAbout Ardnamurchan\u003c\/h3\u003e\n\u003cp\u003eArdnamurchan is the Highland distillery belonging to revered independent bottlers-turned-distillers, Adelphi. The Adelphi name has a rich history, operating as a distillery in the Gorbals district of Glasgow from 1825, producing spirit from the waters of Loch Katrine. The distillery ceased production in the early 20th century however and several changes in ownership culminating in a takeover by DCL in 1902. The Adelphi name was revived in 1993 by Jamie Walker, great-grandson of former distillery owner Archibald. Ardnamurchan is situated on the most westerly point of the British mainland, and opened in 2014, producing both peated and unpeated single malts.\u003c\/p\u003e\n\u003cp\u003e56% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ardnamurchan","offers":[{"title":"Default Title","offer_id":56030133584197,"sku":"WOEARDN72018","price":79.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Ardnamurchan7YearOld2018Woodrow_sOfEdinburghSingle1stFillBourbonBarrel_245HighlandSingleMaltScotchWhisky_2025_70cl.jpg?v=1761099516"},{"product_id":"macduff-31-year-old-1972-first-cask-single-cask-2360-speyside-single-malt-scotch-whisky-2003-70cl","title":"Macduff 31 Year Old 1972 First Cask Single Cask #2360 Speyside Single Malt Scotch Whisky (2003) 70cl","description":"\u003ch2\u003eMacduff 31 Year Old 1972 First Cask Single Cask #2360 Speyside Single Malt Scotch Whisky (2003) 70cl\u003c\/h2\u003e\n\u003cp\u003eAlso known as Glen Deveron, here is an older muskier version of their spirits drawn from a single bourbon cask. \u003c\/p\u003e\n\u003cp\u003eFirst Cask were a mail order service back when whisky was not as popular as it was today bottling older whiskies under 46% strength. We have yet to try one that we did not like from this bottler. \u003c\/p\u003e\n\u003cp\u003eDistilled in March 1972 and bottled in 2003. \u003c\/p\u003e\n\u003ch3\u003eAbout Macduff\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eA seaside distillery, Macduff is located in the fishing port of the same name, on the banks of the River Deveron, next to the Moray Firth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eMacduff distillery has a classic, clean and functional Delme-Evans design, with the stillhouse being the most intriguing part of the engineering.\u003c\/p\u003e\n\u003cp\u003eIn here are five stills – two wash and three spirit – all of which have upward-tilting lyne arms that have a right angled kink in them. The spirit stills also have horizontal shell and tube condensers. The character is nutty (slightly sulphury at new make stage), with quick mashing, short fermentation and cold condensers. It is this last technique which adds weight to the spirit. It could well be that the kink in the lyne arm helps create just enough reflux to contribute a balancing fruitiness.\u003c\/p\u003e\n\u003cp\u003eA modern distillery, Macduff (whose whisky is bottled by its owner as either Glen Deveron or The Deveron; Macduff is only used by independent bottlers) was built in 1960 to tap into the post-war whisky boom. The group of Glasgow brokers who were the original owners included Brodie Hepburn [see Tullibardine, Deanston] and it was through them, one imagines, that William Delme-Evans was chosen as architect. Brokers Block, Grey \u0026amp; Block were in charge between 1966 and 1972 when it became part of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2554\/william-lawson-s\/\"\u003eWilliam Lawson\u003c\/a\u003e, the whisky arm of Martini \u0026amp; Rossi.\u003c\/p\u003e\n\u003cp\u003eThe distillery had been slowly expanding in terms of production throughout its life and its Italian owner upped the number of stills to five in 1990. By then a range of single malts had been released, all under the name Glen Deveron.\u003c\/p\u003e\n\u003cp\u003eIn keeping with the Italian market’s love of young fresh malts, a five- and eight-year-old were early members of the range. Two years later, Martini merged with Bacardi and in 1995 Macduff became part of the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2600\/john-dewar-sons\/\"\u003eDewar’s\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estable.\u003c\/p\u003e\n\u003cp\u003eIn recent years, the William Lawson blend has become a huge seller in Russia, but that hasn’t stopped Dewar’s plans to relaunch the single malt as Deveron. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macduff","offers":[{"title":"Default Title","offer_id":56053175091525,"sku":"MACD31FC1972","price":379.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Macduff31YearOld1972FirstCaskSingleCask_2360SpeysideSingleMaltScotchWhisky_2003_70cl.jpg?v=1761340421"},{"product_id":"highland-park-23-year-old-1981-first-cask-single-cask-6059-highland-single-malt-scotch-whisky-2004-70cl","title":"Highland Park 23 Year Old 1981 First Cask Single Cask #6059 Highland Single Malt Scotch Whisky (2004) 70cl","description":"\u003ch2\u003eHighland Park 23 Year Old 1981 First Cask Single Cask #6059 Highland Single Malt Scotch Whisky (2004) 70cl\u003c\/h2\u003e\n\u003cp\u003eAn older bottling of Highland park from September 1981. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFirst Cask were a mail order service back when whisky was not as popular as it was today bottling older whiskies under 46% strength. We have yet to try one that we did not like from this bottler. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Highland Park\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA peat fire burns at the heart of Highland Park. An Orcadian peat fire to be precise. This is significant not just in retention of heritage, but in flavour terms.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003ePeat is made up from semi-decomposed vegetation laid down over thousands of years. That vegetation differs across Scotland depending on climatic condition all these millennia ago. When the peat is dried and then burned, the phenols (smoky aromas) released will have different aromas generated by this vegetation. Mainland peat is smokier because of there being more lignin from trees; Islay’s peat appears to have more marine vegetation and contains more creosol (picked up as tar); while Orcadian peat is composed entirely of sphagnum moss and heather. The result, once again, is a different aromatic spectrum, lightly smoky, but significantly more fragrant… heathery even.\u003c\/p\u003e\n\u003cp\u003eThe peat is burned in the distillery’s own kiln and the resulting heavily smoky malt makes up 20% of the barley used for each mash. The remainder, unpeated, comes from the mainland.\u003c\/p\u003e\n\u003cp\u003eThe other signature of Highland Park comes later in the process with maturation. The regime has been 100% Sherry casks since 2004, with a mix of European and American oak (as well as refill) being used. These add a layer of richness to the lightly smoky, fragrant and fruity character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/befca4c85812ddc0580c482a7bbbcc54.jpg\" alt=\"Image\"\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/bc9f62e09ad7289edca9764a55f62d05.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/489bf7ce80e26b91bb50674fdfb96c07.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/media.scotchwhisky.com\/images\/media\/f6e5aa32ec230a136c4349148ad793fc.jpg\" alt=\"Image\"\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe origins of distilleries are often, as they should be, obscured by the clouds of half-truth and myth. Such is the case with Highland Park. Was it founded by famed priest turned smuggler Magnus Eunson, or by farmer David Robertson in 1798? The distillery’s ornate wrought ironwork gate certainly attests to the 1798 story.\u003c\/div\u003e\n\u003cp\u003eWas it always called Highland Park or originally was it known as Rosebank, then Kirkwall and only becoming Highland Park later?\u003c\/p\u003e\n\u003cp\u003eWhatever the slight mystery over its origins, it is accepted that it wasn’t until the late 19th century that Kirkwall’s then only distillery found its feet properly in the 1870s under the ownership of first William Stuart [who owned Miltonduff] and from 1885 with his business partner James Grant (previously the manager of The Glenlivet) who took full control in 1895. It was Grant who expanded the distillery twice and built up a strong relationship with Robertson \u0026amp; Baxter (R\u0026amp;B).\u003c\/p\u003e\n\u003cp\u003eHighland Distillers (who had shares in R\u0026amp;B) took full control in 1937 and Highland Park is now part of the Edrington Group.\u003c\/p\u003e\n\u003cp\u003eIt first appeared as single malt in the late 1970s, as an eight-year-old, but the packaging was revamped in the 1980s (and repeatedly ever since) when the 12- and 18-year-old expressions were introduced. It soon built up a strong, even cult, following with the range expanding continually. As well as a core range with age statements, various series have been released themed around Orcadian history and Norse gods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Highland Park","offers":[{"title":"Default Title","offer_id":56058044973381,"sku":"HP23FC1981","price":439.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/HighlandPark23YearOld1981FirstCaskSingleCask_6059HighlandSingleMaltScotchWhisky_2004_70cl.jpg?v=1761399569"},{"product_id":"glenlivet-24-year-old-1980-first-cask-single-cask-13742-speyside-single-malt-scotch-whisky-2004-70cl","title":"Glenlivet 24 Year Old 1980 First Cask Single Cask #13742 Speyside Single Malt Scotch Whisky (2004) 70cl","description":"\u003ch2\u003eGlenlivet 24 Year Old 1980 First Cask Single Cask #13742 Speyside Single Malt Scotch Whisky (2004) 70cl\u003c\/h2\u003e\n\u003cp\u003eA bottle of Glenlivet distilled in 1980 drawn from a single bourbon cask. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFirst Cask were a mail order service back when whisky was not as popular as it was today bottling older whiskies under 46% strength. We have yet to try one that we did not like from this bottler. The well aged whisky in these series tend to be a little muskier and older tasting thanks to the direct heat distillation techniques that were later changed for steam heating which produced a mellower spirit in today's whiskies. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Glenlivet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eSituated high above the river Livet with a view out towards Cardhu and the slopes of Ben Rinnes, The Glenlivet has been operational on this site since 1859.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eAfter a recent expansion and refurb it is one of the most modern distilleries in Speyside with a vast Brigg’s mash tun which sends clear wort to wooden washbacks. Distillation, which is slow, takes place in two stillhouses, in seven sets of stills.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith’s greatest achievement wasn’t simply the taking out of a licence, but his decision to make a new style of whisky. By the 1860s, The Glenlivet was noted for producing a spirit with a ‘pineapple’ note, evidence that the floral, estery character seen today has a long history – and one which broke with the heavy, dense, rich styles prevalent at that time.\u003c\/p\u003e\n\u003cp\u003eAlthough The Glenlivet is widely believed to be the oldest operational distillery in Scotland, it isn’t. That honour goes to Strathisla, while Glen Garioch could be even older. The Glenlivet was however one of the first to take out one of the new licences issued after the passing of the 1823 Excise Act which is accepted as being the starting point of the modern Scotch whisky industry.\u003c\/p\u003e\n\u003cp\u003eGeorge Smith was the man who did it. A farmer (which in those days in this region pretty much meant an illicit distiller), he had the ‘tack’ [rent] of the Upper Drumin farm in the southern part of Glen Livet. As it was his landlord, the Duke of Gordon, who had helped to push the Act through, there was little chance that Smith wouldn’t get a knock on the door from the Duke’s factors ‘persuading’ him to mend his ways.\u003c\/p\u003e\n\u003cp\u003eNot that this was without danger. Whisky smuggling had been underway for almost 40 years by that time and the gangs were both well-established and relatively wealthy. Plenty of the new distilleries were razed to the ground. George Smith famously travelled with a pair of pistols in case he was attacked by his former colleagues.\u003c\/p\u003e\n\u003cp\u003eHis venture was a success and his Glenlivet whisky – conceivably made in a lighter style even at this stage – became popular. As the money came in, he took the tacks of Minmore and Nevie and with demand rising, built a second distillery at nearby Delnabo in 1850. His Edinburgh agent, Andrew Usher, then released ‘OVG’ [Old Vatted Glenlivet] initially as a vatted malt and then the first recognised blend. Smith’s Glenlivet was at the core of both.\u003c\/p\u003e\n\u003cp\u003eAlthough the Drumin distillery burned down in 1858, and Delnabo (always suffering from water issues) closed the year after, Smith had started work on a new, larger plant at Minmore which opened in 1859 and still operates today.\u003c\/p\u003e\n\u003cp\u003e‘Glenlivet’ had been used as a shorthand for what we now know as Speyside whiskies since the smuggling era. By the 1860s, the title was being appended to distilleries’ names as far north as Elgin, much to the irritation of the Smith family who had by then trademarked Glenlivet.\u003c\/p\u003e\n\u003cp\u003eIn 1881, George’s grandson, George Smith Grant, by then running the family firm, sued the companies who had added Glenlivet to their name. It took a further three years for a compromise resolution to be signed. This allowed the Smith’s distillery to call itself The Glenlivet, while the others could hyphenate their name with ‘-Glenlivet’. Over the years, 26 distilleries have styled themselves in this way although the practice now appears to have died out.\u003c\/p\u003e\n\u003cp\u003eThe Glenlivet was always available as single malt, but it wasn’t until after the Second World War that it began its rise. By then the firm was being run by Bill Smith Grant who saw the American market as offering new opportunities for the whisky, making it arguably the first single malt brand of the modern era. That said, even in the 1970s, 95% of its production was for fillings.\u003c\/p\u003e\n\u003cp\u003eIn 1952 it merged with Glen Grant, then that firm joined forces with blender Hill, Thompson \u0026amp; Co (owner of Queen Anne and Something Special) and the Longmorn\/Benriach distilleries. In 1978, three years after Bill Smith Grant’s death, Seagram (owner of Chivas) paid £46 million for a controlling stake. Soon after, The Glenlivet became the largest selling single malt in America, a position it still holds today.\u003c\/p\u003e\n\u003cp\u003eThe mighty Seagram empire was divided up in 2001, with Pernod Ricard and Diageo dividing the spoils between them, with the former taking the Scotch division, renaming it Chivas Brothers. It was its new owner who, a decade later, unveiled a £10m investment which increased the distillery’s capacity by 75%. The aim is now to make The Glenlivet the world’s top selling single malt. Sales now top a million cases a year. When Bill Smith Grant started in the 1950s, it was less than 700 cases.\u003c\/p\u003e\n\u003cp\u003eThe distillery runs its own community, The Glenlivet Guardians. Membership includes access to a club room in the distillery and chances to assist in special bottlings. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Glenlivet","offers":[{"title":"Default Title","offer_id":56058309804357,"sku":"GLLIV24FC1980","price":319.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Glenlivet24YearOld1980FirstCaskSingleCask_13742SpeysideSingleMaltScotchWhisky_2004_70cl.jpg?v=1761403335"},{"product_id":"highwayman-3-year-old-2021-cut-your-wolf-loose-1st-fill-bourbon-barrel-mr-zero-limited-edition-artwork-australian-single-malt-whisky-2025-70cl","title":"Highwayman 3 Year Old 2021 Cut Your Wolf Loose 1st Fill Bourbon Barrel Mr Zero Limited Edition Artwork Australian Single Malt Whisky (2025) 70cl","description":"\u003ch2\u003eHighwayman 3 Year Old 2021 Cut Your Wolf Loose 1st Fill Bourbon Barrel Mr Zero Limited Edition Artwork Australian Single Malt Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cdiv\u003eRelease #11 is here, and it’s an absolute stormer. This 3-year-old single cask Highwayman from Byron Bay is pure sunshine in a bottle—rich, dark, and perfectly balanced for a first-fill bourbon finish. Bottled at a bold\u003cspan\u003e \u003c\/span\u003e54.4% ABV, this whisky took its sweet time getting here—after what felt like an eternity on a boat, Hugo’s been pacing around like a kid on Christmas Eve. With only 98 bottles available and priced at £140, you’d better snap it up before it’s gone.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSome might raise an eyebrow at the age or the fact that Highwayman isn’t exactly a household name in the UK (yet). But we’re all about letting the whisky speak for itself. This dram is a prime example of how bold and experimental Australian whisky can be—no gimmicks, just pure flavour with a real kick.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe’re also chuffed to feature artwork by the legendary Mr Zero, who’s captured the spirit of this dram perfectly with his unmistakable style.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eNose: Imagine someone bottled the smell of an old country house—wood polish, a hint of musty carpet, and an untraceable fruitiness that could be strawberries or maybe just the idea of strawberries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Like chewing on oak planks dipped in dark chocolate while sipping an espresso that’s so strong it could do your taxes for you. Then the smoke hits—like if whisky, mezcal, and dark rum had a baby and that baby grew up to be both charming and slightly dangerous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Long. Like, “I thought this was over an hour ago, but I’m still tasting it” long. Like you bit into an apple and then kept chewing the skin for an unhealthy amount of time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAbout Highwayman\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHighwayman is a small batch Australian whisky producer with limited runs due to climate that are often limited to 150 bottles or so. Highwayman whisky is the hard work and lifelong commitment of Dan Woolley. Dan has been one of the modern faces of whisky over the last ten years, holding one of the most sought-after Whisky ambassador roles in Australia. Throughout this role he travelled countless hours, covered thousands of Highway miles with a bag full of whisky, educating whisky lovers – He was the Highwayman of whisky. This role gave him a backstage pass to globally renown distilleries throughout Scotland (especially Islay), Kentucky, Tasmania and Japan. These journeys developed a deeper, hands on understanding of production and a huge passion for whisky maturation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2016 Dan started to lay down his own spirit in his chosen casks, collecting the first ten batches from favorite distillery locations around Australia. He sent them on the Highway to Coastal Byron Bay, NSW, their new home (and his) where they matured while Dan started acquiring the equipment he needed to produce his own spirit. In a dream come true and an alignment with Lord Byron distillery, this new make spirit came to life and production started on Dan’s still in 2018.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn mid-2020 he launched the brand Highwayman – his life’s work in a liquid library for all to share. The first bottlings not only sold out in minutes but have now found their way back onto the Highway to whisky lovers all over Australia and some of them sneaking off internationally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe new chapter of Highwayman whisky’s liquid library sees the unleashing of the first ever 100% Byron Bay single malt whisky. Local barley is milled, mashed, fermented, distilled and aged in a combination of different oak casks. This art is all created at the Lord Byron distillery. Hand made in micro batches and bottled at cask strength in its purest form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e54.4% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e70cl\u003c\/span\u003e\u003c\/p\u003e","brand":"Highwayman","offers":[{"title":"Default Title","offer_id":56066367947077,"sku":"HIGHWAY3CYWL2021","price":155.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Highwayman3YearOld2021CutYourWolfLoose1stFillBourbonBarrelMrZeroLimitedEditionArtworkAustralianSingleMaltWhisky_2025_70cl.jpg?v=1761483493"},{"product_id":"ardmore-15-year-old-2009-bar-exclusive-cut-your-wolf-loose-single-px-hogshead-finish-cask-highland-single-malt-scotch-whisky-2024-70cl","title":"Ardmore 15 Year Old 2009 Bar Exclusive Cut Your Wolf Loose Single PX Hogshead Finish Cask Highland Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eArdmore 15 Year Old 2009 Cut Your Wolf Loose Single PX Hogshead Finish Cask Highland Single Malt Scotch Whisky (2024) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 250 bottles drawn from a single bourbon cask finished in a PX Hogshead for that extra bit of character without deviating too much from what Ardmore is. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArdmore \u003c\/span\u003e\u003cspan\u003eha\u003c\/span\u003e\u003cspan\u003es a\u003c\/span\u003e\u003cspan\u003elwa\u003c\/span\u003e\u003cspan\u003eys h\u003c\/span\u003e\u003cspan\u003ead\u003c\/span\u003e\u003cspan\u003e a\u003c\/span\u003e\u003cspan\u003e knack fo\u003c\/span\u003e\u003cspan\u003er balanci\u003c\/span\u003e\u003cspan\u003eng\u003c\/span\u003e\u003cspan\u003e sm\u003c\/span\u003e\u003cspan\u003eoke with\u003c\/span\u003e\u003cspan\u003e swe\u003c\/span\u003e\u003cspan\u003ee\u003c\/span\u003e\u003cspan\u003etness\u003c\/span\u003e\u003cspan\u003e a\u003c\/span\u003e\u003cspan\u003end\u003c\/span\u003e\u003cspan\u003e this one’\u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003e n\u003c\/span\u003e\u003cspan\u003eo excepti\u003c\/span\u003e\u003cspan\u003eon\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e Aft\u003c\/span\u003e\u003cspan\u003eer a good run \u003c\/span\u003e\u003cspan\u003ein \u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e r\u003c\/span\u003e\u003cspan\u003eef\u003c\/span\u003e\u003cspan\u003eill\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehogshea\u003c\/span\u003e\u003cspan\u003ed, we\u003c\/span\u003e\u003cspan\u003e t\u003c\/span\u003e\u003cspan\u003ehr\u003c\/span\u003e\u003cspan\u003eew it \u003c\/span\u003e\u003cspan\u003einto\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e pre\u003c\/span\u003e\u003cspan\u003etty\u003c\/span\u003e\u003cspan\u003e Pedr\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003e X\u003c\/span\u003e\u003cspan\u003eiménez\u003c\/span\u003e\u003cspan\u003e barrel that thought it could clock off early \u003c\/span\u003e\u003cspan\u003eto see what m\u003c\/span\u003e\u003cspan\u003ei\u003c\/span\u003e\u003cspan\u003eght happen. T\u003c\/span\u003e\u003cspan\u003eurn\u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eout, even a\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003etired PX\u003c\/span\u003e\u003cspan\u003e cask stil\u003c\/span\u003e\u003cspan\u003el\u003c\/span\u003e\u003cspan\u003e k\u003c\/span\u003e\u003cspan\u003eno\u003c\/span\u003e\u003cspan\u003ew\u003c\/span\u003e\u003cspan\u003es how\u003c\/span\u003e\u003cspan\u003e to\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esweet-talk a High\u003c\/span\u003e\u003cspan\u003eland p\u003c\/span\u003e\u003cspan\u003ee\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003eter. The result \u003c\/span\u003e\u003cspan\u003eis an\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehone\u003c\/span\u003e\u003cspan\u003est,\u003c\/span\u003e\u003cspan\u003e un\u003c\/span\u003e\u003cspan\u003ehurried d\u003c\/span\u003e\u003cspan\u003eram that lets Ardmore’s spirit shi\u003c\/span\u003e\u003cspan\u003en\u003c\/span\u003e\u003cspan\u003ee\u003c\/span\u003e\u003cspan\u003e t\u003c\/span\u003e\u003cspan\u003ehr\u003c\/span\u003e\u003cspan\u003eough\u003c\/span\u003e\u003cspan\u003e wi\u003c\/span\u003e\u003cspan\u003eth just a dusting of\u003c\/span\u003e\u003cspan\u003e dr\u003c\/span\u003e\u003cspan\u003ei\u003c\/span\u003e\u003cspan\u003eed fruit and oak pol\u003c\/span\u003e\u003cspan\u003eish \u003c\/span\u003e\u003cspan\u003efor\u003c\/span\u003e\u003cspan\u003e company.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: Campfire smoke drifting through a bakehouse. Singed sultanas, toasted cereal, and a lick of honey on burnt toast. There’s a faint whiff of old varnish and raisins that fell behind the sofa sometime last Christmas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e:  Sweet, sooty, and slightly mischievous. Think treacle tart made over an open flame, all golden syrup, dark malt, and peppery smoke. The PX pops in briefly with a wave of prune jam before leaving the grown-ups to talk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e: Long, warming, and faintly leathery. The sweetness fades to reveal dry spice, charred oak, and a lingering puff of smoke that sticks around just long enough to say, “that’ll do.”\u003c\/p\u003e\n\u003ch3\u003eAbout Ardmore\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eA large Victorian distillery, Ardmore has a heft and scale which is surprising given its gentle rural surroundings. It is also a rarity in terms of style – a peated Highland malt. For years it was the last distillery to fly this particular flag. It was also the second-last distillery to retain coal fires under its stills.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eThe peatiness (it comes across as woodsmoke) is balanced by a gentle apple\/floral lift, the product of a regime which insists on clear wort and very long fermentation in wooden washbacks. The fires which once raged under the stills added a heavy, mid-palate weight, as did the downward facing lyne arms. When the fires came out, the distillery team spent seven months creating new steam coils with kinks in them to replicate the ‘hot spots’ in the stills which had contributed this flavour.\u003c\/p\u003e\n\u003cp\u003eSince the steam has come in, an unpeated variant [called Ardlair after a nearby stone circle] has also been made.\u003c\/p\u003e\n\u003cp\u003eIt was in 1898 that Adam Teacher, son of Glasgow blender William Teacher, decided that the family firm needed its own malt whisky distillery. The site he chose, on the outskirts of the village of Kennethmont in rural Aberdeenshire, was on land owned by family friend Col. Leith-Hay [whose seat Leith Hall is open to the public]. It had water, there was a source of peat nearby, and the immediate surroundings grew barley. As significantly, given the vision Teacher had for the site, the railway between Inverness and Aberdeen ran alongside. By putting in a small branch line he could get casks and cow in, and whisky out.\u003c\/p\u003e\n\u003cp\u003eArdmore has remained in the Teacher's stable ever since, providing smoke and also top notes to a blend which still sells over a million cases globally (its main markets today are India and Brazil). The original pair of stills were doubled in 1955 and then doubled again in 1974. Two years later, it became part of the Allied Distillers stable – the same year as the distillery’s Saladin maltings stopped. Its stills remained coal-fed until 2001.\u003c\/p\u003e\n\u003cp\u003eWhen Allied was dismembered in 2006, Teacher’s, Ardmore and Laphroaig went to Beam and in 2014 it became part of the new Beam Suntory portfolio.\u003c\/p\u003e\n\u003cp\u003eIts importance for its blend has meant that Ardmore has never had a presence as single malt. A quarter cask-finished bottling appeared a couple of years after Laphroaig Quarter Cask, but remained a small-scale release.\u003c\/p\u003e\n\u003cp\u003eIt has however built up a small but dedicated following among single malt aficionados who seek out the independent bottlings which appear – those from Gordon \u0026amp; MacPhail and Signatory Vintage appear the most frequently. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e57.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ardmore","offers":[{"title":"Default Title","offer_id":56074797252933,"sku":"ARD15CYWLSC2009","price":96.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Ardmore15YearOld2009BarExclusiveCutYourWolfLooseSinglePXHogsheadFinishCaskHighlandSingleMaltScotchWhisky_2024_70cl.jpg?v=1761587720"},{"product_id":"deanston-12-year-old-2012-moscatel-port-pipe-finished-single-cask-highland-single-malt-scotch-whisky-2025-70cl","title":"Deanston 12 Year Old 2012 Cut Your Wolf Loose Moscatel Port Pipe Finished Single Cask Highland Single Malt Scotch Whisky (2025) 70cl","description":"\u003ch2\u003eDeanston 12 Year Old 2012 Cut Your Wolf Loose Moscatel Port Pipe Finished Single Cask Highland Single Malt Scotch Whisky (2025) 70cl\u003c\/h2\u003e\n\u003cp\u003eThis is the Oct 2025 release of Cut Your Wolf Loose's Deanston bottling albeit bottled in Nov 2024. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey don’t tend to chase the usual suspects and this Deanston fits the brief perfectly. Distilled in 2012, left to do its thing in a full-size Moscatel pipe and bottled after 12 years at a hearty 55.8%. Not the kind of cask you trip over every day and certainly not from this self-sustaining distillery. 550 bottles and one hell of a nice price to boot. One of those releases that makes you wonder why more folk aren’t doing it this way.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTASTING NOTES\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eLike someone’s just pulled a birthday cake out of the oven and wafted it under your nose for attention. Bright, bready\u003c\/span\u003e\u003cspan\u003e and a bit smug. A flicker of ginger heat and a squeeze of orange peel keep things lively.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eWarming and cosy, like finding a hot cross bun in your coat pocket. Baking spices, candied ginger\u003c\/span\u003e\u003cspan\u003e and a honeyed waxiness that clings on like it’s got nowhere better to be. The Moscatel’s there, but it’s playing hard to get.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Medium to long, swinging between sweet oak and a polite kick of pepper. Tidy and to the point - doesn’t drag its feet, but makes its mark.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAbout Deanston\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eEven though it was built in the late 1960s, Deanston has retained some old-style features in kit and distilling regime.\u003c\/p\u003e\n\u003cp\u003eIts mash tun is open-topped for example, while the way it is run – low gravity worts, long fermentation, slow distillation – helps to produce a new make style which is in the waxy quadrant. This represents a switch back to the original style. In the Invergordon era, Deanston had conformed to a modern style of production, making a light dry ‘nutty-spicy’ make.\u003c\/p\u003e\n\u003cp\u003eToday organic barley is also run through the stills and, in common with all of Burn Stewart’s single malts, it is bottled without chill-filtering or caramel tinting.\u003c\/p\u003e\n\u003cp\u003eThere are many distilleries in Scotland which started life as mills, but none of them had quite the scale of Deanston. This huge plant was constructed on the banks of the fast-flowing River Teith in 1785 by Richard Arkwright who used it as one of the sites for the development of the Spinning Jenny. It also had what was claimed to be the largest water wheel in Europe.\u003c\/p\u003e\n\u003cp\u003eWeaving continued here until 1964 when the buildings were bought by Brodie Hepburn [see Tullibardine, Macduff]. Production started in 1969, but its original owners only had it for three years before the company was bought by private label specialist Invergordon. It ran for a decade before the ‘80s whisky slump forced its owner to shut it down. Eight years later, it was bought for £2.1m by Burn Stewart.\u003c\/p\u003e\n\u003cp\u003eIt can claim to be one of the greenest distilleries in Scotland. All of its power is generated by a turbine house which processes 20 million litres of water an hour. The excess electricity is then sold to the National Grid.\u003c\/p\u003e\n\u003cp\u003eAlthough single malt bottlings started relatively early – in 1974 – it is only recently that Deanston has been elevated to a front-line single malt brand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e55.8% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e70cl\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Deanston","offers":[{"title":"Default Title","offer_id":56084184432965,"sku":"CYWLDEAN12SC2012","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/Deanston12YearOld2012MoscatelPortPipeFinishedSingleCaskHighlandSingleMaltScotchWhisky_2025_70cl.jpg?v=1761667872"},{"product_id":"tomintoul-16-year-old-2006-cadenheads-single-fino-sherry-cask-year-old-single-cask-speyside-single-malt-scotch-whisky-2023-70cl","title":"Tomintoul 16 Year Old 2006 Cadenhead's Single Fino Sherry Cask Year Old Single Cask Speyside Single Malt Scotch Whisky (2023) 70cl","description":"\u003ch2\u003e\n\u003cspan style=\"font-size: 28px;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"font-size: 28px;\"\u003eTomintoul 16 Year Old 2006 Cadenhead's Single Fino Sherry Cask Year Old Single Cask Speyside Single Malt Scotch Whisky (2023) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e1 of 336 Bottles released as part of the single cask run from Cadenhead's\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eDistilled at the Speyside distillery Tomintoul in 2006 \u0026amp; bottled by Cadenhead's for their Natural Strength Collection in Winter (early) 2023. Finished in a Fino Cask from March 2021. The new range of Tomintoul and Glencadam have been succesful in creating flavoursome whisky by finishing after they are in bourbon barrels for the first part of their lifetime.\u003c\/p\u003e\n\u003cp\u003eThis is the cask strength creation of them originally sold by Cadenhead's\u003c\/p\u003e\n\u003ch3\u003eAbout Tomintoul \u003c\/h3\u003e\n\u003cp\u003eTomintoul Distillery, established in 1964 in Scotland's\u003cspan\u003e Cairngorms National Park\u003c\/span\u003e\u003cspan\u003e, is known for producing \"the gentle dram,\" a Speyside single malt scotch whisky\u003c\/span\u003e\u003cspan\u003e characterized by its smooth, mellow profile. It uses traditional techniques, pure water from the Ballantruan spring, and aging primarily in American ex-bourbon casks to create its award-winning spirits\u003c\/span\u003e\u003cspan\u003e. The distillery emphasizes the impact of its natural, beautiful setting and the expertise of its team, led by Master Distiller Robert Fleming\u003c\/span\u003e\u003cspan\u003e, to craft its well-balanced and exceptionally smooth whiskies\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Tomintoul\u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\" itemprop=\"description\"\u003eSituated on the banks of the Spey’s main tributary, the Avon (pronounced A’an), and taking its name from Scotland’s highest village nearby, Tomintoul is another 1960s distillery whose make has only recently been more widely seen as single malt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cdiv class=\"company-profile__item company-profile__profile\"\u003e\n\u003cp\u003eStarting life as a small site with two stills, the number has since doubled. Its style also appears to have shifted on at least two occasions from the overtly fruity manifestations of its earliest guise to a more cereal-accented make in recent years. A peated variant, bottled as Old Ballantruan, is also now part of the portfolio. Its growing presence in the malt category will hopefully convince more people of its undoubted quality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe distillery was built in 1965 by a pair of whisky-broking firms, Hay \u0026amp; MacLeod and W. \u0026amp; S. Strong, before being folded into the Whyte \u0026amp; Mackay stable in 1973. It remained part of the blending firm until 2000 when it was purchased by Angus Dundee \u003c\/span\u003e\u003cspan\u003ewhere it performs dual functions as provider of mature spirit for contract blends and under its own guise. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e54.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Tomintoul","offers":[{"title":"Default Title","offer_id":56085615051077,"sku":"TOM16CHSC2006","price":139.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4462165638_c9ca2015-6d28-4430-b778-6e98ae9ac743.jpg?v=1746553613"},{"product_id":"ardbeg-14-year-old-2008-cut-your-wolf-loose-single-bourbon-cask-edition-6-islay-single-malt-scotch-whisky-2023-70cl","title":"Ardbeg 14 Year Old 2008 Cut Your Wolf Loose Single Bourbon Cask Edition 6 Islay Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eArdbeg 14 Year Old 2008 Cut Your Wolf Loose Single Bourbon Cask Edition 6 Islay Single Malt Scotch Whisky (2023) 70cl \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou will need to spend a lot more if you would like an Ardbeg single cask. If you are an Ardbeg fan, the only thing better than Ardbeg, is cask strength or single cask Ardbeg. It is the holy grail of Ardbeg. Cut Your Wolf Loose are a spectacular bunch of people who care about what tastes good. This is one of their finest bottlings to date.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eTheir 6th release, and this time it's an Ardbeg (oooh ahhh)! Single Cask \u003cstrong\u003e(only 274 available)\u003c\/strong\u003e and Single Malt release so no skimping out on the good stuff, this is Ardbeg, no doubt about it!\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 : Like an old road worker's pocket. A smoking pipe with some smudges from their bacon sarnie lunch, matchsticks, and possibly a mint for after work.\u003c\/p\u003e\n\u003cp\u003ePalate : Savoury and aromatic. Some sweetness from the refill cask says \"hello!\" and then puts down the phone as their salty and citrus smoky mother needs to use the landline (awkward). Also a surprising bit of liquorice sweetness in the mix.\u003c\/p\u003e\n\u003cp\u003eFinish : Finish is long and clingy like an old ex. Lovely rubbery and cracked pepper notes at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Ardbeg \u003c\/h3\u003e\n\u003cp\u003eArdbeg distillery has been producing whisky since 1798. The distillery is owned by Louis Vuitton Moët Hennessy, and produces a heavily peated Islay whisky. The distillery uses malted barley sourced from the maltings in Port Ellen.\u003c\/p\u003e\n\u003cp\u003eThe Ardbeg distillery was officially founded in 1815 by John McDougall. But Whisky was distilled there long before that. There are no documentations, as Ardbeg was an illegal business back in 1794. The distillery is now owned by LVMH (Louis Vuitton Moet Hennessy), which also owns Glenmorangie distillery in the Highlands of Scotland. The current capacity is just over one million litres per annum and its water source is Loch Uigeadail, after which one of its famous releases is named.\u003c\/p\u003e\n\u003ch3\u003eAbout Cut Your Wolf Loose \u003c\/h3\u003e\n\u003cp\u003eCut Your Wolf Loose (CYWL) is an independent whisky bar and shop in Brighton, England, known for its modern approach to whisky, offering a large selection of whiskies by the glass and their own line of single-cask bottlings and unique blends\u003cspan\u003e. The brand, founded by Sebastian Woolf\u003c\/span\u003e\u003cspan\u003e emphasizes a less \"stuffy\" whisky culture, incorporating collaborations with artists for bottle designs and focusing on direct customer interaction and market understanding. CYWL's offerings include their own indie bottling, unique blends, and a curated range of whiskies from other independent bottlers, all available in their Brighton retail space\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan class=\"\" data-wiz-rootname=\"ohfaMd\"\u003e\u003cspan data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e63.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ardbeg","offers":[{"title":"Default Title","offer_id":56085661942085,"sku":"000103","price":249.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4475114130.jpg?v=1746545414"},{"product_id":"ben-nevis-10-year-old-2013-decadent-drinks-single-bourbon-cask-quarter-cask-finish-whisky-sponge-ed-85-highland-single-malt-scotch-whisky-2024-70cl","title":"Ben Nevis 10 Year Old 2013 Decadent Drinks Single Bourbon Cask Quarter Cask Finish Whisky Sponge Ed. 85 Highland Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003eBen Nevis 10 Year Old 2013 Decadent Drinks Single Bourbon Cask Quarter Cask Finish Whisky Sponge Ed. 85 Highland Single Malt Scotch Whisky (2024) 70cl\u003c\/h2\u003e\n\u003cp\u003e1 of 327 bottles drawn from a single bourbon cask then finished in bourbon quarter casks for an extra buttery concentrated flavour. \u003c\/p\u003e\n\u003cp\u003eThis is Whisky Sponge Edition 85 and it is a 10 year old Ben Nevis, distilled in 2013, aged primarily in a refill butt, and then finished in refill quarter casks for around six months and bottled at 52%\u003c\/p\u003e\n\u003cp\u003eFor this bottling, we wanted to round the whisky off with exposure to more air and to manage the reduction from cask strength in stages. We re-racked this refill butt evenly into four refill quarter casks. This exposed more of the spirit to air and enabled us to bring down the ABV slowly to 52%, which is where we felt the sweet spot was that maximised the Ben Nevis distillate character. The refill quarter casks also rounded everything out nicely while preserving the distillate character and without adding in yucky, vulgar woodiness!  \u003c\/p\u003e\n\u003cp\u003eThis whisky tastes like cliffs and tidal waves. Please enjoy while wearing only a pair of hessian swimming trunks. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ben Nevis\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Macdonald’s Traditional Ben Nevis was launched in 2011, it was said to be an homage to old-style whiskies, but to be honest that is what Ben Nevis has always made.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe washbacks are wooden and, more significantly, brewer’s yeast is used, making this the last distillery in Scotland to insist on this old way of inducing fermentation. Distillation is slow and steady, giving a rich, deep distillate which matures well in ex-Sherry casks where a ripe, chewy texture is produced.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt was in 1825 that ‘Long’ John Macdonald took out a licence for his Ben Nevis distillery on the outskirts of Fort William and close to Britain’s highest mountain. His son Peter took up the reins soon after and built a significant business. By the end of the 19th century, when blended Scotch was becoming the fashion, Long John’s Dew of Ben Nevis was a successful single malt brand.\u003c\/p\u003e\n\u003cp\u003eSuch was the popularity of the MacDonald’s whisky that Peter built a second distillery, ‘Nevis’, which ran in tandem with the original unit. At one point, over 200 people were employed in this virtual whisky city.\u003c\/p\u003e\n\u003cp\u003eThis golden age was not to last. In 1908 Nevis closed and its sister plant operated intermittently until 1941 when the colourful Canadian entrepreneur (and former bootlegger) Joseph Hobbs bought the firm. The Long John brand name had already been sold to Seager Evans, and Hobbs sold off the former Nevis site to Associated Scottish Distilleries. Closed during WWII, Hobbs restarted production in 1955 when he installed a Coffey still. He then started to blend his malt and grain together before maturing.\u003c\/p\u003e\n\u003cp\u003eThe distillery fell silent in 1978, but production started again, along with much needed refurbishment, in 1981 when it was bought, appropriately enough, by Long John International – by then the whisky division of the brewer Whitbread. In 1989, Long John sold it to the Japanese distiller Nikka which had been buying malt and grain from the distillery for a number of years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBen Nevis has continued in production and has split its whisky between bulk supplies for Japan, the Dew of Ben Nevis and Macdonalds of Glencoe blends, and single malt bottlings, which start with a 10-year-old expression but in recent years have been extended to include Macdonald’s Traditional Ben Nevis which includes smokier components. Whisky from one of the last ‘Blended At Birth’ casks appeared as a 40-year-old in 2002.\u003c\/p\u003e\n\u003cp\u003e52% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Ben Nevis","offers":[{"title":"Default Title","offer_id":56095187435845,"sku":"BNEV10DDWS85","price":145.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/BenNevis10YearOld2013DecadentDrinksSingleBourbonCaskQuarterCaskFinishWhiskySpongeEd.85HighlandSingleMaltScotchWhisky_2024_70cl1.jpg?v=1761744569"},{"product_id":"port-ellen-22-year-old-1983-douglas-laing-old-malt-cask-single-bourbon-hogshead-dl2119-islay-single-malt-scotch-whisky-2005-20cl","title":"Port Ellen 22 Year Old 1983 Douglas Laing Old Malt Cask Single Bourbon Hogshead #DL2119 Islay Single Malt Scotch Whisky (2005) 20cl","description":"\u003ch2\u003ePort Ellen 22 Year Old 1983 Douglas Laing Old Malt Cask Single Bourbon Hogshead #DL2119 Islay Single Malt Scotch Whisky (2005) 20cl\u003c\/h2\u003e\n\u003cdiv class=\"product-main__description\"\u003e\n\u003cp\u003eAn old bottling of 1983 vintage Port Ellen from independent bottler Douglas Laing as part of the Old Malt Cask range. Distilled in March in the year the distillery closed for good, this was aged in cask number 2119 for 22 years before 264 bottles were yielded in November 2005.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"product-navigation\"\u003e\n\u003ch3\u003eAbout Port Ellen\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003ePort Ellen operated for over 150 years, but it wasn't until its demise that its whisky grew to become some of the most iconic.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s smokiness is quite different to the rest of its neighbours on Islay’s south coast, being both highly maritime in nature alongside a sharp lemon element, light tar and some oiliness in the texture. Because most of the bottlings have been matured in refill casks it is rare to find a Port Ellen with a huge amount of oak. While this accentuates the smokiness it also lends it a somewhat austere nature.\u003c\/p\u003e\n\u003cp\u003eAs the world’s love of smoky whiskies has increased so its stock has risen – not necessarily because of it having any greater qualities than its neighbours but simply because it is rare. It is fast becoming a whisky only investors can afford to buy.\u003c\/p\u003e\n\u003cp\u003ePort Ellen was opened in 1824, later than its neighbours on Islay’s south coast. It was built by Alexander Mackay, on the site of a malt mill which had possibly been supplying the many illicit distillers on the Oa Peninsula. Mackay struggled and in 1836 the lease of the distillery was taken by the 21-year-old John Ramsay whose uncle Ebenezer was a distiller based in Clackmannanshire and related to the Steins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRamsay was a man of his time. As well as establishing the distillery, he became the business partner of Walter Frederick Campbell who owned Islay. Between them they started the bi-weekly steamer between the island and Glasgow which undoubtedly helped cement whisky-making as a major industry on the island. It also made Port Ellen, rather than Bowmore, the island’s main ferry terminal.\u003c\/p\u003e\n\u003cp\u003eHe also introduced ‘improved’ agricultural practises to Islay. One reason for the island not suffering from the worst of the Clearances is down to the open and benign attitude of its then laird to his tenants. In 1869, the sales of Port Ellen were handed to W.P. Lowrie, the blender and broker who among many other things loaned James Buchanan money (and supplied stock) for the young tyro blender. By this time Campbell’s Port Ellen had already started to be exported to the United States.\u003c\/p\u003e\n\u003cp\u003eThe distillery remained in the Ramsay family’s hands until 1920 when it was sold to the newly formed Port Ellen Distillery Co.. which had been formed by John Dewar and James Buchanan, who had by then bought Lowrie’s business. When these two firms became part of DCL in 1925, so ownership of Port Ellen passed into the hands of the industry giant. It closed in 1930 and remained silent – something which is often forgotten – until 1967.\u003c\/p\u003e\n\u003cp\u003eIn 1973, the old distillery buildings were dwarfed by the new drum maltings which were erected alongside, initially to supply malt for DCL’s three Islay plants, Caol Ila, Lagavulin, and Port Ellen.\u003c\/p\u003e\n\u003cp\u003eThe 1980s whisky loch hit Islay hard. These were the days when the received wisdom was that only a small number of intrepid drinkers would enjoy smoky single malt – indeed single malt wasn’t even being considered as an option by major distillers.\u003c\/p\u003e\n\u003cp\u003eBlenders meanwhile only needed a small percentage of smoky malt in their whisky. The result was that distilleries either went onto short time working, or closed. With three distilleries on the island, DCL was more exposed than most and Port Ellen drew the short straw. In 1983 it closed forever. The maltings only stayed open thanks to a gentlemen’s agreement [the Concordat] between Islay’s distillers in which they all agreed to take a percentage of their malted barley from the plant.\u003c\/p\u003e\n\u003cp\u003ePort Ellen’s fame therefore only came after the distillery doors had been firmly bolted. Stocks are dwindling… and prices rising.\u003c\/p\u003e\n\u003cp\u003eHowever, in October 2017 Diageo revealed plans to reopen both Port Ellen and Brora distilleries, which also closed in 1983. Subject to planning permission, the two sites are expected to be operational once more by 2020.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/nav\u003e\n\u003cp\u003e*due Mid November 2025\u003c\/p\u003e\n\u003cp\u003e50% ABV\u003c\/p\u003e\n\u003cp\u003e20cl\u003c\/p\u003e","brand":"Port Ellen","offers":[{"title":"Default Title","offer_id":56127491539269,"sku":"PE22DL2119OMC","price":349.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/PortEllen22YearOld1983DouglasLaingOldMaltCaskSingleBourbonHogshead_DL2119IslaySingleMaltScotchWhisky_2005_20cl.jpg?v=1761947050"},{"product_id":"macallan-19-year-old-signatory-vintage-1988-2007-single-cask-4933-70cl-copy","title":"Macallan 19 Year Old 1988 Signatory Vintage Single Sherry Cask #4933 Speyside Single Malt Scotch Whisky (2007) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 19 Year Old Signatory Vintage 1988-2007 Single Cask 4933 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of only 292 bottles from one single Macallan Cask.\u003c\/p\u003e\n\u003cp\u003eA very rare cask strength Macallan from well known and respected independent bottler, Signatory Vintage. \u003cbr\u003eYou may or may not know that Macallan no longer sell casks to independent bottlers so we will be seeing an end of the cask strength Macallan from various ranges slowly and surely.\u003c\/p\u003e\n\u003cp\u003eThis was bottled back in 2007 and distilled in the 80s so this is mega fine stuff.\u003c\/p\u003e\n\u003cp\u003eWhen it is gone it is truly gone.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : I\u003cspan\u003entense, flower meadow, green grass, sweet, maple syrup, caramelized sugar, dark fruits, dried plums, plum marmalade, sultanas, ripe cherries, toasted oak\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003esweet with a touch of hops, bitter with a lot of pepper, old oak barrel staves, forest berries, dark chocolate chili peppers, cherry stones\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003elong, very warming, burning on the palate, sweet and spicy, with burnt plum jam, black cherries, leather finish\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\u003ch3\u003eAbout Signatory Vintage\u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e56.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":56142929625413,"sku":"MAC19SV98","price":479.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4422529327_b1817c04-aa51-4ca9-9c6d-318203db869a.jpg?v=1746551117"},{"product_id":"macallan-glenlivet-as-we-get-it-j-g-thomson-cask-strength-102-9-proof-58-8-abv-speyside-pure-malt-single-malt-scotch-whisky-1980s-70cl-copy","title":"Macallan Glenlivet As We Get It J.G Thomson Cask Strength 102.9 Proof 58.8% ABV Speyside Pure Malt Single Malt Scotch Whisky (1980s) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Glenlivet As We Get It J.G Thomson Cask Strength 102.9 Proof 58.8% ABV Speyside Pure Malt Single Malt Scotch Whisky (1980s) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA very rare independently bottled Macallan with an extraordinary natural colour from a sherry cask.\u003c\/p\u003e\n\u003cp\u003eAccording to those in the know, this bottle is between 15-18 years old drawn from a single cask with a low out turn.\u003c\/p\u003e\n\u003cp\u003eBack 45 years ago, there were some spectacular releases from the casks that Macallan permitted purchase of which nowadays is declining due to new cask sale policies.\u003c\/p\u003e\n\u003cp\u003eCask strength old Macallan is one of the most sought after liquids. Here at Whisky Situation we believe in drinking whisky so we have priced this to be lower than every other ancient cask strength Macallan bottle out there\u003c\/p\u003e\n\u003cp\u003eThis whisky is a powerful representation of the Speyside region's acclaimed richness and complexity.\u003cbr\u003eWe can say we certainly feel envious of those back in the late 80s and 90s who had plenty of access to this kind of liquid.\u003c\/p\u003e\n\u003cp\u003eThere is nothing any of us want more than to open this.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eShoe polish, clear sherry, delicious oak, nuts, dark red fruit notes, plum, honey and black currants. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : V\u003cspan\u003eery fruity with dark red berries, sherry, honey, cinnamon, walnuts and very complex.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : N\u003cspan\u003eo unpleasant bitterness, cinnamon, dark chocolate, honey.\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\u003e58.8% ABV\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e102.9 Proof\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":56143231877445,"sku":"MACAWGI1029001","price":1199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4799502993_1df28036-3cac-477c-a1c6-9849500d4e17.jpg?v=1746551241"},{"product_id":"macallan-20-year-old-1987-speyside-distillers-private-cellar-collection-single-cask-speyside-single-malt-scotch-whisky-2007-70cl","title":"Macallan 20 Year Old 1987 Speyside Distillers Private Cellar Collection Single Cask Speyside Single Malt Scotch Whisky (2007) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 20 Year Old 1987 Speyside Distillers Private Cellar Collection Single Cask Speyside Single Malt Scotch Whisky (2007) 70cl \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSelected by Master Distiller Roderick Christie for Forbes Ross \u0026amp; Co Ltd, Rutherglen, Glasgow aka Speyside Distillers\u003cbr\u003e20 Year Old Macallan from 2007. Amazing value for the age and distilling date of the whisky here. It is noted that the casks chosen for private bottlers, is no different in quality from the distillery labelled Macallan.\u003c\/p\u003e\n\u003cp\u003eThese days, Macallan are not giving so many of their casks away to private or independent bottlers due to the current state of the whisky market with increasing consumption of it that now far exceeds pre pandemic with both an even older and younger demographic than ever before. So here is the chance to obtain some much older Macallan without paying the premiums you would for a 25 from nowadays even.\u003c\/p\u003e\n\u003cp\u003eTruly spectacular stuff\u003c\/p\u003e\n\u003cp\u003eDistilled: 1987\u003c\/p\u003e\n\u003cp\u003eBottled: 2007\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\u003e43% ABV \u003cbr\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":56174170276165,"sku":"5022069007481","price":599.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4385980169_4bb8683c-f1bc-4066-a2c3-f842333c98df.jpg?v=1746551121"},{"product_id":"port-dundas-2000-20-year-old-douglas-laings-private-stock-single-cask-2021-70cl-copy","title":"Port Dundas 20 Year Old 2000 Douglas Laing's Private Stock Single Cask Single Grain Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003ePort Dundas 20 Year Old 2000 Douglas Laing's Private Stock Single Cask Single Grain Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 221 bottles produced from a single bourbon cask.\u003c\/p\u003e\n\u003cp\u003eA single cask port Dundas exclusively selected for bottling by the CEO of Douglas Laing? Yes sir!\u003c\/p\u003e\n\u003cp\u003ePort Dundas is a very addictive easy drinking grain whisky and if you have not tried anything from this closed distillery, you should! One day it will all be a distant memory of how great Port Dundas was back in the day.\u003c\/p\u003e\n\u003cp\u003eCharged from one Refill Hogshead, personally selected by Chris Legat, this Private Stock Port Dundas was bottled directly from the Douglas Laing Family's Private Whisky Collection. Offered proudly at a natural Cask Strength\u003c\/p\u003e\n\u003ch3\u003eAbout Port Dundas \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBuilt in 1811 at the highest point of the city of Glasgow, Port Dundas grain distillery was a true giant of its day. It became a founding member of DCL in 1877, and over the years has been key component in many of its blends, including Johnnie Walker and White Horse. By the end of the 19th century it was the largest distillery in Scotland, armed with three Coffey and five pot stills, the giant was producing well over two million gallons of spirit a year. Having survived two fires in the early 20th century, the distillery’s story came to an end in 2010 when Diageo the modern iteration of DCL, closed it down to consolidate its grain production at the newly expanded Cameronbridge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Douglas Laing \u003c\/h3\u003e\n\u003cp\u003eEstablished in 1948, Douglas Laing is a proudly independent, family owned Scotch Whisky business in its third generation. Over 70 years of heritage have helped us to refine our processes, and deliver Whisky that is consistently exceptional in its offering.\u003c\/p\u003e\n\u003cp\u003eAbiding to the philosophy of presenting Whisky as the Distiller intended, we add nothing and take nothing away from our spirit, enabling Whisky lovers around the world to come as close as they possibly can to sampling a dram straight from the Cask.\u003c\/p\u003e\n\u003cp\u003e58.4% ABV\u003c\/p\u003e\n\u003cp\u003e70c\u003c\/p\u003e","brand":"Port Dundas","offers":[{"title":"Default Title","offer_id":56174182334789,"sku":"000194","price":159.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4505709331_9e2ff7dd-867e-47c1-8afa-8640143335cc.jpg?v=1746552260"},{"product_id":"macallan-speymalt-1998-19-year-old-bottled-in-2017-gordon-macphail-70cl-copy","title":"Macallan Speymalt 19 Year Old 1998 Gordon \u0026 Macphail Speyside Single Malt Scotch Whisky (2017) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Speymalt 19 Year Old 1998 Gordon \u0026amp; Macphail Speyside Single Malt Scotch Whisky (2017) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ethese days, people know that Speymalt is Macallan produced and tastes the same but sold a little less expensively by this independent bottler so upon release in modern days, it sells out much quicker than it used to.\u003c\/p\u003e\n\u003cp\u003eTaking its name from the famous salmon fishing river, the Speymalt range belongs to the renowned independent bottler Gordon \u0026amp; MacPhail, and is solely dedicated to one of the world's most famous whiskies; Macallan.\u003c\/p\u003e\n\u003cp\u003eMasters of the cask Gordon \u0026amp; MacPhail have presented us with an unrivalled collection of Macallan whisky, going back as far as 1938.\u003c\/p\u003e\n\u003cp\u003eThey are so good at looking after this precious whisky that we've heard rumours that Macallan have even bought back casks from the Elgin based firm!\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRich sherry aromas and demera sugar, stewed fruits and a hint of beeswax polish. The palate is peppery with plum, raspberry and banana flavours, developing into a long and creamy finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eA\u003c\/strong\u003e\u003cstrong\u003ebout 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\u003e43% 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":56179372097861,"sku":"MACSPEY19982017","price":449.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4498468263_6404523a-bea1-447d-b74c-40a946a95238.jpg?v=1746551311"},{"product_id":"mortlach-12-year-old-2009-douglas-laing-old-particular-single-refill-bourbon-hogshead-dl-15229-speyside-single-malt-scotch-whisky-2015-70cl-1","title":"Mortlach 12 Year Old 2009 Douglas Laing Old Particular Single Refill Bourbon Hogshead DL 15229 Speyside Single Malt Scotch Whisky (2015) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMortlach 12 Year Old 2009 Douglas Laing Old Particular Single Refill Bourbon Hogshead DL 15229 Speyside Single Malt Scotch Whisky (2015) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 352 bottles\u003c\/p\u003e\n\u003cp\u003eIf you've never tried an unsherried Mortlach before, this would be a great place to start to explore the distillery's unapologetically firm, meaty spirit style.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMortlach stands unique amongst many of the Speyside whiskies: amid the generally lighter whiskies of the region, theirs is more muscular and richer whisky where you get a meatier, more umami flavour coming through. This is due to its traditional ‘2.81 distillation’ process where the whisky is distilled 2.81 times and the ‘worm tub’ method of condensing. They are amongst the very few distilleries left still using the ‘worm tub’ which creates a heavier whisky due to the vapour created during distillation having less contact with the copper of the condensing pipes.\u003c\/p\u003e\n\u003cp\u003eThe whisky is bottled by Douglas Laing in their ‘Old Particular’ range, coming from a single cask, ensuring constant quality. They are proud that there is no colouring and don’t use cold filtration, retaining the full flavour contained in the cask.\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 : Crunchy golden ginger nut biscuits, pistachio shells and key lime pie.\u003c\/p\u003e\n\u003cp\u003ePalate : Scottish marmalade with lemon sponge cake and a warm honey drizzle.\u003c\/p\u003e\n\u003cp\u003eFinish : Medium-Long with malted barley, pear drops and a warming spice (CGL)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Mortlach\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMortlach’s main claim to fame, production wise, is as the home of the most fiendishly complex distillation regime in Scotland.\u003c\/p\u003e\n\u003cp\u003eThe wash (from clear wort and long fermentation) is split between three wash stills; No. 3 wash still and No.3 spirit still work in tandem and as per normal.\u003c\/p\u003e\n\u003cp\u003eThe low wines from wash stills No. 1 and 2 is, however, split into two parts. The first 80% of the run is collected as the charge for spirit still No. 2. The remaining 20% (called weak feints) forms the charge for spirit still No.1 otherwise known as ‘The Wee Witchie’. This distils the weak feints three times with only the heart of the final run being collected. It all adds up to the new make spirit having been distilled 2.81 times.\u003c\/p\u003e\n\u003cp\u003eIn addition to this, all the stills are run relatively speedily with no air rests to rejuvenate the copper and all lyne arms running into cold worm tubs. The result of this complex regime in a copper-starved environment is a building up of sulphur and ‘meatiness’ in the new make spirit, with the ‘dud runs’ on the Wee Witchie providing an extra meaty boost. Although it is aged in a mix of casks, Mortlach’s weight makes it an ideal partner with ex-Sherry casks.\u003c\/p\u003e\n\u003cp\u003eWhile other meaty spirits are made [most notably Benrinnes and Dailuaine] none have Mortlach’s weight, meaning that this is a highly-prized base note for blends. As a result, there has been little stock available for single malt bottlings bar the occasional independent bottlings (most notably with Gordon \u0026amp; MacPhail) and small batches of a 16-year-old in Diageo’s Flora \u0026amp; Fauna range. Mortlach seemed destined to remain a cult malt.\u003c\/p\u003e\n\u003cp\u003eIn 2014, however, that changed with the launch of a four-strong range: Rare Old, Special Strength, (both no-age-statement), 18-year-old, and 25-year-old.\u003c\/p\u003e\n\u003cp\u003eMortlach was the name of the original village which sprang up around the abbey of the name, founded by Saint Moluag in the 7th century. With the building of Dufftown in 1817 the old name fell in abeyance – apart from the distillery.\u003c\/p\u003e\n\u003cp\u003eThe distillery was the first to be licensed within Dufftown, being founded by James Findlater, Donald Mackintosh and Alex Gordon in 1823. It passed briefly into the hands of the Grant brothers of Glen Grant fame who gutted the buildings and used the equipment for their distillery in Rothes.\u003c\/p\u003e\n\u003cp\u003eIt was George Cowie and his son Alexander who, from the 1850s on, recommenced whisky production and steered Mortlach to a pre-eminent position as a blending malt.\u003c\/p\u003e\n\u003cp\u003eAlthough no-one is sure where the unique distillation regime originated, its adherence to richness and weight singles Mortlach out as one of the distilleries with a robust belief in the older ways of making whisky.\u003c\/p\u003e\n\u003cp\u003eIt remained in the Cowie’s hands until 1923 when it became part of John Walker \u0026amp; Sons and from there via DCL into Diageo.\u003c\/p\u003e\n\u003cp\u003eIn 2014, it was announced that a mirror image of the existing distillery would be built which, when completed, will double total capacity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Mortlach","offers":[{"title":"Default Title","offer_id":56207181906245,"sku":"DOUGLOPMOR120901","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/4795236146_6f4c6240-7536-4331-b2c5-e11d316a1de8.jpg?v=1746551725"}],"url":"https:\/\/b1yyjg-bk.myshopify.com\/collections\/independent-bottlings.oembed","provider":"Whisky Situation Old","version":"1.0","type":"link"}