Whisky
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Tomatin Legacy
Produced in the Scottish Highlands, this non-age statement single malt has been matured in ex-bourbon and virgin oak casks. The result is a light and sweet whisky with notes of vanilla, pineapple, lemon and a faint note oif black pepper. As Tomatin’s entry-level bottling, this release is a superb introduction to an underrated but well- respected distillery.
Clonakilty Double Oak
Clonakilty is a young coastal distillery on Ireland’s southwest edge, built with a clear focus on grain quality, careful fermentation, and the influence of Atlantic air on maturation. The team farms their own barley, works with local growers, and leans into a clean, fruit‑driven spirit style. Their approach to cask management is deliberate rather than flashy, using wood to frame the distillate rather than bury it, and the Double Oak release is a good example of that balance.
The Double Oak opens with soft vanilla, honeyed grain, and ripe orchard fruit—pear, apple, and a touch of apricot. A gentle toasted note from the American oak sits alongside a warmer, spicier lift from the European oak. The palate is rounded and easy, carrying sweet malt, caramel, light baking spice, and a hint of citrus peel. Texture is supple without becoming syrupy. The finish lingers on vanilla, soft spice, and a clean cereal note, leaving the whisky feeling approachable, well‑judged, and true to the distillery’s coastal, fruit‑forward style.
Tomatin 12 Year Old Whisky
Tomatin 12 Year Old reflects the distillery’s gentle Highland style—soft fruit, clean spirit, and a focus on balance rather than power. It’s matured in a mix of bourbon and sherry casks, but the wood never dominates; the aim is harmony, not heaviness, and the result stays true to Tomatin’s calm, orchard‑fruit character.
The whisky opens with apple, pear, and a touch of citrus, backed by light honey and soft vanilla. The palate is smooth and rounded, showing malt sweetness, gentle spice, and a hint of dried fruit from the sherry influence. The finish is clean, mildly nutty, and quietly warming, carrying just enough oak to frame the fruit without weighing it down. A steady, understated Highland malt that’s easy to appreciate.
Bristol Distilling Co. J Black Double Barrel Whiskey
This is a rich, spicy & bold high-rye bourbon-style whiskey, with all the sweet flavours we love about great American liquor, and with each drop of liquid getting the chance to draw on not one but two brand new charred white oak barrels to gather complex notes of vanilla, raisins and caramelised sugar, this whiskey is truly one of a kind.
Born in the USA raised in Bristol, this double barrel whiskey has gone through a unique barreling process.
Tomatin Cu Bocan Signature Highland Whisky
Tomatin is a Highland distillery tucked into the Monadhliath Mountains, just south of Inverness. Founded in 1897, it grew from a small outpost supplying whisky for blends into one of the region’s most quietly consistent producers. Its style has long leaned toward softness and orchard‑fruit purity, and in recent years the distillery has explored a more experimental edge through limited, lightly peated runs.
Cù Bòcan is the result of those winter distillations. The whisky opens with gentle woodsmoke, citrus peel, and a touch of vanilla. The palate is clean and subtly sweet, showing pear, soft spice, and a faint charred note that never overwhelms the fruit. The finish is smooth, slightly nutty, and carries a lingering wisp of smoke—enough peat to add intrigue while keeping Tomatin’s trademark delicacy intact.
High West Bourbon
High West Bourbon comes out of Utah’s first legal distillery since the 19th century, set in the high desert around Park City. Dry mountain air, wide temperature swings, and slow, steady maturation at altitude all contribute to a clean, well‑defined style. High West has built its reputation on blending—selecting straight bourbons from different mash bills and ages, then marrying them with precision to create a balanced, approachable house profile.
The bourbon is smooth, warm, and quietly layered. Expect soft caramel, vanilla, honeyed grain, and gentle oak, lifted by touches of dried fruit and spice. The texture is easy and rounded, with enough structure to stay interesting without drifting into heaviness. It’s a straightforward, well‑made bourbon that reflects High West’s focus on thoughtful blending and the unique conditions of its mountain home.
Gordon & Macphail Discovery Series, Tomatin 2011
Tomatin has always been one of the Highlands’ quieter distilleries, the kind that focuses on steady, thoughtful production. Gordon & MacPhail have worked with them for decades, selecting spirit that shows the distillery’s gentle, orchard‑fruit character and giving it the kind of patient maturation that big brands rarely allow themselves.
The 2011 release is a good example of that approach. It’s soft and open from the start, built around ripe apple, pear, and a touch of malt sweetness, with the cask adding light vanilla and a faint nutty warmth. The palate stays clean and balanced, never heavy, with the fruit carrying through and a subtle spice note emerging toward the finish. It’s an honest, well‑judged Highland whisky—unforced, quietly expressive, and a reminder of how well Tomatin’s spirit responds to careful, restrained ageing.
Gordon & Macphail Discovery Series, Caol Ila 13 Year Old
Gordon & MacPhail have been selecting and bottling Caol Ila for generations, and the Discovery Series is their way of presenting clear, distillery‑led styles without heavy cask influence. Caol Ila itself has been part of Islay’s landscape since 1846, known for a cleaner, more citrus‑driven smoke than the island’s southern distilleries. G&M typically mature their Caol Ila in refill bourbon barrels to preserve that bright, coastal character, and the Discovery bottlings are chosen to show the distillery’s profile in a straightforward, unadorned way.
The 13‑year‑old is fresh and smoky, with lemon zest, sweet malt and a gentle medicinal note. The palate is oily and precise, carrying soft peat, grilled citrus and a touch of brine, finishing with a clean, lingering smoke. It’s an honest, well‑judged expression that captures Caol Ila’s clarity and the patient, restrained maturation style Gordon & MacPhail favour.
Veuve Goudoulin Single Malt Tourbé Whisky
Historic French Armagnac producer Veuve Goudoulin has branched out into the world of single malts, and this is a splendid peated expression – or “Tourbé” in French. After distillation, this expression was treated to a maturation period in some of Goudoulin’s vintage Armagnac barrels, imparting a fabulously rich, fruit and nut character.
Gentle sweet wisps of peat smoke are carried by honeyed fruit and rich, roasted malt. Leading to creamy oak and toasty, biscuity notes. Peat wafts gently throughout, rounded by vanilla and baked orchard fruits.
Torabhaig Allt Glean Whisky
Torabhaig is the second licensed distillery on Skye, built in a restored 19th‑century farm steading on the island’s south coast. From the outset it has taken a methodical, almost studious approach to peated whisky, focusing on long fermentations, clear wort, and a detailed understanding of how smoke, fruit, and texture can coexist. Despite its youth, the distillery has already carved out a distinct identity: coastal, structured, and deliberately shaped rather than rushed.
Allt Glean shows that intent clearly. It’s a confidently smoky whisky, but the peat is clean and aromatic rather than heavy—more smouldering heather and kiln-dried barley than tar. Beneath the smoke sits bright orchard fruit, lemon peel, and a gentle cereal sweetness. The palate carries a firm, oily texture, with peppery peat, green apple, and a touch of herbal bitterness that keeps everything taut. A saline edge nods to its coastal setting. The finish is long for its age, fading through warm smoke, malt, and a crisp mineral note that leaves the whisky feeling purposeful and well made.
Torabhaig Sound of Sleat Whisky
Torabhaig, the second licensed distillery on Skye, works with a level of intent unusual for such a young operation. Built within a restored 19th‑century steading, it focuses on slow, controlled fermentations and a clear understanding of how peat, fruit, and structure can be shaped rather than left to chance. The result is a modern island distillery that feels grounded in tradition but unafraid to define its own style: coastal, smoky, and deliberately composed.
Sound of Sleat is the gentler face of that approach. The peat is present but restrained, giving soft smoke, warm barley, and a touch of coastal breeze rather than heavy phenolics. Bright citrus, green apple, and a clean cereal sweetness sit underneath, keeping the whisky fresh and open. On the palate it’s supple and lightly oily, with mellow smoke, lemon peel, sweet malt, and a faint herbal edge that adds definition. The finish is tidy and persistent, fading through warm embers, orchard fruit, and a subtle saline note that anchors it firmly to Skye
Hatozaki Pure Malt Whisky
Hatozaki Pure Malt is produced at the Kaikyō Distillery in Hyōgo, a coastal site known for its soft, mineral‑rich water and its focus on traditional Japanese whisky craft. The whisky is made entirely from malted barley and matured in a mix of ex‑bourbon, sherry, and native Mizunara oak, giving it a layered but gentle profile. The distillery’s aim is clarity, balance, and a style that reflects Japanese precision without heaviness.
The character is light, smooth, and quietly complex. Aromas show soft malt, honey, stone fruit, and a touch of floral lift. The palate follows with clean barley sweetness, subtle oak, and hints of vanilla and spice from the mixed cask ageing. The finish is calm, balanced, and easy to drink. It’s an unaltered, straightforward pure malt that highlights finesse over intensity and showcases the distillery’s restrained approach.
Mossburn 12 Year Old Domaine Dupont Calvados Cask
Mossburn’s Dupont Calvados Cask release brings together two producers with a clear sense of craft. Mossburn selects malt whisky from across Scotland and matures it with restraint, while Domaine Dupont is one of the leading names in Pays d’Auge Calvados. For this bottling, Mossburn finishes its whisky in casks sourced directly from Dupont, using the apple‑rich wood to add a distinct layer of orchard character.
The whisky shows a bright, fruit‑led profile shaped by the Calvados influence: baked apple, pear, light spice, and gentle sweetness over clean malt. The palate is smooth and well‑defined, with the cask finish adding lift and freshness rather than weight. The finish stays crisp, lightly spiced, and quietly aromatic.
Wire Works Bourbon Barrel Whisky
High Peak Distillery operates from the historic Wire Works site in Ambergate, a 19th‑century industrial complex once dedicated to producing telegraph cables and wire for global infrastructure. The restored building still carries its original brickwork, tall windows, and riverside setting, giving the distillery a strong sense of place and a direct link to the area’s engineering heritage. That mix of industrial history and rural surroundings shapes their approach: small‑batch production, traditional stills, and a focus on clarity of flavour.
Their Bourbon Barrel whisky is built around maturation in first‑fill American oak, giving a clean, grain‑forward profile with gentle sweetness. Expect vanilla, light toffee, and soft orchard fruit, supported by the distillery’s characteristically bright malt. The oak brings structure without heaviness, keeping the finish dry, warm, and neatly balanced
Bunnahabhain Smoke & Sherry, Coopers Choice Whisky
Cooper’s Choice Sherried Smoke takes Bunnahabhain’s gentle, coastal spirit and gives it a rare, darker twist. Bunnahabhain itself sits on the remote northeast coast of Islay, founded in 1881 and long known for producing unpeated whisky in a region famous for heavy smoke. Its house style is typically clean, nutty, and maritime, so any peated or sherry‑driven independent bottling offers a glimpse of a side the distillery seldom shows officially.
This release opens with dried fruit, soft smoke, and a touch of sea air. The palate is richer than the classic Bunnahabhain profile, carrying raisin, toffee, roasted nut, and a measured thread of peat that adds depth without overwhelming the spirit. The smoke stays gentle and atmospheric, sitting behind the sherry sweetness rather than competing with it. The finish is warm, slightly spiced, and quietly smoky, with lingering dried fruit and cocoa. A thoughtful, characterful detour from Bunnahabhain’s usual restraint.
Wire Works Coastal Smoke Whisky
High Peak Distillery works from the edge of the Peak District, producing small‑batch whiskies shaped by the region’s clean water, cool climate, and slow, patient maturation. Their focus is on straightforward craft: traditional copper stills, careful cask selection, and limited releases that highlight place and process.
Coastal Smoke is their lightly peated expression, built around malt dried over a gentle coastal‑style smoke. The whisky shows soft campfire notes, sea‑spray salinity, and a clean malt core. Ageing in Heaven Hill bourbon casks keeps the profile bright and focused, giving a finish that’s dry, smoky, and quietly briny
Wire Works Necessary Evil Whisky
High Peak Distillery works from the restored Wire Works building in Ambergate, a 19th‑century site once central to Britain’s telegraph and wire‑making industry. The original brick structures and riverside setting remain intact, giving the distillery a clear link to the area’s engineering past while providing a practical, quietly characterful home for small‑batch whisky production. That sense of place carries through their approach: traditional stills, careful cask work, and a focus on clean, well‑defined spirit.
Necessary Evil is our favourite of the range, matured in barrels from the nearby Thornbridge brewery’s imperial stout. The whisky picks up dark malt tones, cocoa, roasted grain, and a touch of dried fruit, all sitting over the distillery’s bright, cereal‑driven character. The stout influence adds depth without weight, giving a finish that’s warm, malty, and slightly chocolate‑edged.
Glenturret 12 Year Old Whisky
Glenturret is one of Scotland’s oldest working distilleries, founded in 1763 and tucked into the Perthshire countryside. Its style has always leaned toward gentle, slow‑crafted whisky, and the modern era has doubled down on that approach: traditional equipment, patient fermentation, and a focus on texture over volume. The result is a house character built on understated richness rather than showy peat or aggressive cask work.
Glenturret 12 Year Old captures that philosophy neatly. The nose brings warm orchard fruit, honey, and a touch of citrus, wrapped in soft oak spice. On the palate it’s rounded and quietly layered—baked apple, malt sweetness, a little vanilla, and a subtle nutty note. The texture is supple without feeling heavy, and the finish lingers with gentle spice and a clean, slightly waxy richness. A calm, confident Highland malt that rewards unhurried drinking
Glentauchers 2008, Gordon & Macphail Distillery Label
Glentauchers is one of Speyside’s quieter workhorses, founded in 1897 and long valued for its clean, fruit‑driven spirit. Most of its production disappears into blends, so independent bottlings—especially from patient, detail‑oriented houses like Gordon & MacPhail—are often the best way to see what the distillery can really do when given time and space.
The 2008 Gordon & MacPhail bottling shows that clarity well. The nose opens with ripe pear, lemon peel, and soft malt, backed by gentle vanilla and a hint of fresh oak. The palate is bright and silky, carrying orchard fruit, light honey, and a subtle cereal note that keeps everything grounded. A touch of spice builds toward the finish, which is clean, slightly waxy, and quietly persistent. A precise, unshowy Speyside malt that rewards attention without demanding it.
Gordon & Macphail Linkwood Distillery 15 Year Old
Linkwood sits on the outskirts of Elgin in Speyside, a quiet, meticulous operation known for producing one of the region’s most elegant distillates. Founded in 1821, it has long prioritised slow, careful production: long fermentations, worm tubs, and a near‑obsessive consistency in process. The result is a spirit prized by blenders for its clarity and structure, yet distinctive enough that independent bottlers—Gordon & MacPhail chief among them—have showcased it for decades. Linkwood’s character leans toward orchard fruit, floral lift, and a clean, textural sweetness that rewards patient maturation.
The 15-year-old from Gordon & MacPhail opens with bright green apple, pear skin, lemon zest, light vanilla, and a thread of fresh-cut barley. A gentle floral note and polished oak sit in the background. The palate is clean and medium-bodied, carrying stewed apples, white peach, honeyed malt, soft spice, and toasted almond. Oak provides structure without weight. The finish is longer than expected, tapering through apple compote, vanilla cream, and a faint herbal edge, leaving a crisp, almost mineral impression.