Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig has a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. As the youngest age-statement release in the Port Askaig range, this bold eight-year-old Askaig isnt shy about its peat. You can expect young fresh notes of maritime sweet vanilla and citrus. 

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry,"according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This cut," which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. This Double Cask Gold was released in 2018. The impeccably aged Scotch gets its rest in a combination of first fill and refill sherry casks. Pick up your bottle today!

Established in 1948, Douglas Laing & Co is an Independent Scotch bottler. Based in Glasgow, Scotland, the company produces a number of brands including their Remarkable Regional Malts range, featuring expressions like The Epicurean, Scallywag, Rock Oyster and Big Peat, and Timorous Beastie, among several others. The family-owned business specializes in artisan, Small Batch, and Single Cask bottlings. The original Timorous Beastie is referenced in Scotsman Robert Burns famous poemTo aMouse. Named after the timid mouse, this Timorous Beastie is anything but. The embodiment of the Highland single malt, this whisky is a marriage of the region's finest Malts including Dalmore, Glengoyne, and Glen Garioch. Non-chill-filtered and bottled at 46.8% abv, this whisky is a viscose spirit, rich in character, with an incredible mouth-feel.

From the Brand 

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Our 10 year old provides the perfect introduction to the Springbank range. Matured in a combination of bourbon and sherry casks, it is complex yet perfectly balanced from the first sip through to the sweet, salty finish.

60% Bourbon, 40% Sherry

Tasting Notes

Nose: A gentle Kintyre coastal breeze, redolent with damp peat, identifies this as one of Campbeltown’s finest. Fresh orchard fruit, orange zest, heather and honey combine with malt and vanilla notes to offer a warm welcome to Springbank’s flagship malt.

Palate: Equal measures of complexity and robustness with an oily mouthfeel and plenty of spice, pepper, nutmeg and cinnamon. The orchard fruit and malt notes from the nose continue, providing balance and character.

Finish: Sweet salted caramel, toffee and drying peat prolong to round off this signature malt.

Lismore was founded by William Lundie & Co., a brand which prospered under the guidance of John and William Lundie. This range of Speyside single malts and blends was originally named after the Inner Hebridean island between Mull and the mainland. Today Lismore is bottled by Glenfarclas owner J&G Grant using the same traditional recipes handed down by the Lundie family. Lismore currently has several releases in their range, from NAS single malts and blended Scotch to this 21-year-old single malt matured in Sherry hogsheads. Though most information about this single malt remains undisclosed, this mysterious whisky has signature rich, complex Speyside notes of rich orchard fruit, warm baking spice, and oak. Bottled at a rather inviting 43% ABV.

THE BOWMORE BALANCE

Reflecting the essence of Bowmore – thrashing waves, windswept landscapes and generations of tradition – our 12 years old is both complex and perfectly balanced. Subtle lemon and sweet heather honey complement Bowmore’s trademark peat smoke, leading to a delicious, long and mellow finish.

TASTING NOTES

On The Eye: Warm amber

Breathe In: Subtle lemon and honey, balanced beautifully by Bowmore's trademark peaty smokiness

Sip: Warm and delicious on the palate with subtle dark chocolate flavours

Savour: Trademark gentle peat smoke, leading to a delicious, long and mellow finish

Awards

San Francisco World Spirits Competition - Gold award 2018

International Spirit Challenge - Gold award 2017

Established in 1837 by brothers John and George Rate, Glenkinchie Distillery is nestled in East Lothian's Kinchie Burn Valley near Pencaitland. After a brief closure in 1853 due to financial challenges, it was revived in 1890 by a consortium of wine merchants and distillers, later joining Scottish Malt Distillers Ltd in 1914. Glenkinchie whiskies are crafted using one wash still and one spirit still, producing up to 1.3 million liters annually. Their flagship expression, Glenkinchie 12 Year Old, earned the title of Best Lowland Single Malt at the 2014 World Whiskies Awards.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. Released in 2020, The Macallan's Exceptional Single Cask Series features a range of sherry-seasoned casks. All of which are bottled with natural color, no chill filtration, and at cask strength. Every single bottle of The Macallan Exceptional Single Cask is unique in its own particular way. Each cask hand-selected by The Macallan Whisky Makers for their distinctive characteristics. Each and every sample of this incredible estate range is meticulously nosed and assessed. It is here, in the hidden depths of the estate that extraordinary aromas and flavors first fully reveal themselves.

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand & Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. It's famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world. Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenie's malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3% ABV. You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. It's Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. It's should be on the "must have" list of every Speyside and Balvenie fan. 

The Famous Grouse was first produced by Matthew Gloag & Son in 1896. Owned by The Erdington Group, its emblem is Scotland's national game bird: the Red Grouse. Gloag, a grocer and wine merchant at 22 Athole Street Perth, Scotland, initially purchased whiskies from distilleries around Scotland. He was also invited to supply the wines for Queen Victoria's royal banquet. The Famous Grouse became the highest selling whisky brand in Scotland since 1980. At the heart of the company is the philosophy that founder Matthew Gloag sought to instill in his employees and suppliers with the skills and expertise to create the perfect, best quality blended whisky. Over time, the brand gained extreme popularity, eventually being renamed The Famous Grouse. Still being firmly planted in tradition, the famous Grouse sticks to their time-honored tradition of bringing together the finest grains,pure Scottish water and carefully seasoned sherry and bourbon casks to create their uniquely rich, rounded and sweet whisky. This Winter Reserve is perfect for cold winter nights. Aged in a majority of sherry casks this single malt has hints of cinnamon, cloves, and gingerbread. Smoothness and spice and all things nice.

Translating as ‘Rare Cask’ in Gaelic, Casg Annamh is created from a limited number of carefully selected casks. These Spanish oak Oloroso Sherry casks/butts have a significant influence on the non-chill filtered liquid and perfectly complement Aberlour’s distillate flavour, bringing sweet and rich notes. Casg Annamh is a distinctively rich Single Malt providing adventurous malt lovers with the ideal introduction to Sherry cask matured whiskies.

Tasting Notes

Nose: Rich and sweet with fruity notes of tangy orange, glazed cherries, raisins and a hint of ginger. 

Palate: Sweet and fruity flavours of apple and cinnamon crumble and ripe peaches balanced with spicy notes of liquorice and cloves.

Finish: Long and rich. Fruity with a touch of dry spice.

Situated in the heart of Campbeltown, Glen Scotia is one of the smallest distilleries in Scotland. The Scotch distillery was founded by the Galbraith family in 1832. In 2014, the petite facility was purchased by the Loch Lomond Group. The distillery is quite small scale, outfitted with two 12,000 and 16,000-liter stills, with distinctive onion shapes and horizontal lyne arms. Glen Scotia's line-up showcases their versatility, as they produced a range of peated and non-peated whiskies, two styles characteristic of Campbelltown. Their malt is sourced from eastern Scotland, and are crafted in open-topped, cast iron mash tuns, and their whiskies are processed with a variation in fermentation time yielding either nuttier, or fruitier malts. Their small-batch distillation process still maintains much of the original equipment designs dating back to the 1830s. This exceptional single malt whisky was matured from specially selected casks to deliver the true character of a Glen Scotia Malt Whisky. The stunning 18 year-old has earned several awards including Gold at the 2018 World Whiskies Awards, Double Gold at the 2018 San Francisco World Spirits Competition, and Gold Medals at The Spirits Business in 2017 and 2018.

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grant & Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. It's famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world. Released as a part of The Balvenie's Stories Collection, A Week of Peat is a reincarnation of the incredibly unique Balvenie Peat Week. Though recipe remains the same, it has been renamed to fit into the new Balvenie Stories collection. Balvenie Peat Week 2002 was the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenie's malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits are then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3% ABV. You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. It's Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. It's should be on the must have list of every Speyside and Balvenie fan. 

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Park's Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots from getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and I'm running five floors at the moment." After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Park's peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkney's unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke. Highland Park is proud to introduce Highland Park Sren 26 Year, an exclusive release of 1,206 bottles in partnership with renowned photographer, Sren Solkr. Rich and smoky, the whisky has been crafted from a combination of exceptional casks hand-selected by Master Whisky Maker, Gordon Motion. This special edition is housed in a bespoke leather box paired with an exclusive leather-bound book showcasing photographic work from the 26 years of Sren's career. matured predominantly in sherry-seasoned American oak casks and first fill Bourbon casks this whisky has a rich and spicy flavor with light heathery peat smoke and a long, lingering finish.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. After sampling this vast range of casks, Billy was keen to showcase GlenAllachie bottled at natural strength. This GlenAllachie 10-year-old Cask Strength Batch 2 is a limited edition drawn from a variety of casks, including first-fill bourbon, virgin oak, Oloroso sherry, and Pedro Ximnez sherry casks.This incredible Speyside has numerous accolades including a Gold Medal at the 2019 World Whiskies Awards, San Francisco World Spirits Competitonand International Spirits Challenge.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. The most important release in the history of The GlenAllachie Distillers Company; GlenAllachie 12 Year Old, is the heart of their range, a landmark bottling, selected and bottled under the careful eye of Master Distiller Billy Walker. Earning a Gold medal at the 2019 San Francisco World Spirits Competition, this 12 year showcases whisky matured in Pedro Ximnez sherry, oloroso sherry, and virgin oak casks.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Master Distiller Billy Walker uses a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970s. This stock has been slowly distilled from Scottish barley, using 120-hour fermentation. As blender for over 40 years, Walker worked meticulously across 16 warehouses to hand-select a limited number of casks to be released as GlenAllachie 18yo. With its rich, robust spirit in harmony with the heather and butterscotch notes this signature GlenAllachie earned a Double Gold San Francisco World Spirits Competition in 2019.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The Macallan Edition No. 5 is a homage to the diversity and complexity of natural color. In collaboration with Pantone Color Institute, this single malt celebrates the art of whisky making and The Macallan's respect for natural color and the meticulous attention to detail. This fifth edition is blended by whisky maker Sarah Burgess, consisting entirely of liquid matured in American oak a combination of first-fill bourbon casks and first-fill and refill sherry casks. 100% natural in color, each exceptional whisky from The Macallan is shaped by its time spent in the very best casks; maturing, nurturing and developing character. The world-renowned color masters at the Pantone Color Institute created a uniquely bold, never before seen shade of purple for this expression; reflecting the enigmatic, multi-faceted and intricate combination of red and blue.

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery. Mortlach's signature distillation method processes the liquid exactly 2.81 times a complex technique. This fifteen-year-old Single Malt Scotch Whisky is finished in ex-bourbon casks, delivering bold, smooth notes of vanilla and spice on the palate. The smash-hit series Game of Thrones has teamed up with spirits giant Diageo, to create a collection of rare Scotches inspired by the royal Houses of Westeros. In honor of the Emmy-winning show, these iconic whiskies serve as must-have collectibles for Game of Thrones and Scotch adorers. This Mortlach single malt is inspired by the three-eyed raven. Presented in a metallic gold canister featuring an illustration of the Three-Eyed Raven, the design pays homage to the King of the North Bran Stark, who served as the Three-Eyed Raven and granted independence of the kingdom of the north. Called Six Kingdoms Mortlach Single Malt Scotch Whisky, is the ninth and final bottling to join the Game of Thrones-inspired range. This whisky delivers a fruity character with bold, smooth notes of vanilla and spice. Best served neat, over ice or with a dash of water, which develops the fresh fruit character.

The first release in the series combines whiskies with contrasting characteristics, but which come from the same distillery. Even single malts benefit from blending.

FLAVOUR PROFILE

A malty and creamy character develops into notes of ripe orchard fruits and delicate oak.