Showing 1–42 of 64 results
The first whisky ever distilled in the Cotswolds. 100% locally grown, floor-malted barley and matured in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable with notes of honey, Seville orange marmalade and dark red fruits.
The recipe of 16 Highland and Speyside malts is said to have stayed the same since its inception, and although it doesn’t carry an age statement, it’s claimed the malts used are up to 20 years old. Despite the use of mature whiskies, Sheep Dip is still a sprightly blended malt, with a floral nose and malty, warming character.
This is a blend of multiple types of malt and grain that Nikka reserves. Nikka From the Barrel was created to deliver full flavours and richness of whisky “from barrels” which only blenders can sniff and taste. As the whisky contains so many characteristic components at a higher alcohol of 51.4%, it is essential to let the liquid “marriage” in used casks for 3-6 months for it to stabilize and harmonize. The concept of the unique short squared bottle is “a small lump of whisky”, which perfectly visualizes the rich and strong taste of the whisky inside.
Blended from a combination of Coffey Grain, lightly peated Miyagikyo Single Malt and a small proportion of Coffey Malt and Yoichi Single Malt, this highly versatile whisky will please new whisky drinkers and connoisseurs alike.
A complex yet approachable whisky, created to be enjoyed in a refreshing highball or mizuwari serve. Enjoy also in a cocktail, neat or on the rocks.
The youngest age statement release in the Port Askaig range of single malts from undisclosed distilleries on Islay. A well-balanced combination of youthful spirit character and more mature flavours. An aperitif whisky, with more smoky character than you might expect from its age.
Mackmyra Brukswhisky has a balanced character with fruits and butterscotch. The nose is clean and young, with light, spicy, notes of Swedish peat and juniper. Clear fruitiness with butterscotch, citrus and pear. Prominent notes are liquorice and mint. The palate is fruity and slightly smoky while the aftertaste is fruity and slightly spicy.
Unique among Irish whiskeys, Connemara is the only Irish Peated Single Malt Whiskey widely available today. Inspired by the 18th century art of drying malting barley over peat fires, it possesses a distinct peaty flavour and aroma,instilling a delicate smokiness and smooth, sweet taste. Its complex peat flavours and smooth, sweet malt taste make it a truly unique Irish whiskey. This is a highly decorated Irish whiskey receiving over 20 medals in major spirits competitions since 2012.
Every last drop of this spectacular Scotch is triple distilled then matured for over twelve years. The Lowland Single Malt Whisky has the tempting aroma of toasted almonds, caramelised toffee and the signature smooth delicate Auchentoshan taste.
An intriguing 12 year old whisky that’s Distilled Different.
This extraordinary and distinguished hand-crafted single malt is Tobermory Distillery’s signature smoky expression. Tantalisingly sweet, medicinal flavours infused with enticing sparks of spicy pepper and dried fruit with rich peaty smoke and a velvety vanilla and malty creaminess.
The ten year old Edradour is handmade and one of the last Single Malt Whiskies from a traditional farm distillery still in production today. The methods of production remain virtually unchanged in the last 150 years and are only just capable of commercial quantities. Indeed Edradour Distillery makes as much whisky in a year as most distilleries produce in a week. A rare pleasure for a fortunate few.
To create Fusion, both unpeated Indian barley and peated Scottish barley are distilled and matured separately in American oak barrels for more than four years. Amrut Fusion is then blended and ‘married’ in American oak barrels for an additional three months. Non-chill filtered and bottled at 50% ABV, it is lightly peated with a complex flavour profile. This whisky was named Third Finest Whisky in the World by acclaimed whisky writer Jim Murray in 2010.
Sacred Spirits take English Whisky from bourbon barrels and recask them in London for further maturation (finishing) and flavour development in sherry hogsheads – old Pedro Ximenez casks from Bodegas Navarro in Montilla, Spain. These nutty and rich nuances give a truly deep and satisfying single malt. Log-fire smoke from a country pub, sea salt, dried pineapple, clove spice, sweet vanilla and Christmas cake.
Clynelish whisky is closer to an Island style than other mainland malts, with a complex and fragrant nose and an agreeable, long finish that leaves a lingering fresh-fruity flavour. This 14-year-old is a less heavyweight whisky that’s deliciously drinkable and makes it an excellent aperitif.