Nose: Wow! imagine flaming a Christmas pudding, honey-roasting pecan nuts and candied strawberries. Palate: Baked chocolate raspberry cake with layers of dark chocolate, silky chocolate buttercream and a raspberry filling with a chocolate raspberry ganache. Finish: Sweet red vermouth and gentian-herb bitters, garnished with a candied maraschino cocktail cherry. With a drop of water, if you wish, comes rice pudding served with a liberal dash of blackcurrant liqueur. To taste it was creamy, like a warm blueberry muffin or a walnut brownie. Following 12 years in an ex-bourbon hogshead, the whisky was transferred into a first fill Spanish oak oloroso hogshead.

Tasting Notes; Nose: Here gives the lie to the notion that this is a lighter or in any way 'lesser' make. A superbly waxy and vividly fulsome aroma, full of buttery cereals, bruised apple skins, wine cellars, beeswax on old furniture and more playful hints of elderflower and gooseberry. -Water added to the weightier aspects with tobacco, banana skins, vellum and venison salami with a touch of rowan jelly. Palate: Immediately chock-full of waxy apples, old mead, cigar humidor notes, aniseed and fruity black coffee flavours. This promises to be a big, robust and complex whisky. Reduction enhanced these beautiful waxy components even further and added flavours of Bramley apple, chocolate gingers, further cigar impressions, crystallised citrus fruits and a final beeswax smooch in the aftertaste.

Tasting Notes; Nose: Popcorn topped with freeze-dried raspberries, candied lemon peel, salt and powdered hessian. Palate: Pedro then joined the party, full of leather, ginger, treacle, and a honey and raisin puree. A tickle of water teased out toffee, mince pies and prunes on the nose, while the palate displayed strawberries and cranberries in salted caramel sauce. After 10 years in an ex-oloroso butt, the whisky was transferred to a first fill Spanish Oak Pedro Ximénez butt for the remainder of its maturation.

Tasting Notes; Nose: Blackcurrants were crushed by sticks of cinnamon and liquorice, before a drizzle of lemon juice, waxy green apple segments and a dollop of bread sauce. Palate: Warming fennel and sweet pea greeted the palate, with bergamot peel and a bouquet garni being used to spread jam on a wholemeal cracker. Water amplified the fennel and we now had a bag of salt liquorice being paired with a malty rye beer in Flåm as we sat on sheepskin rugs, nubuck leather and lilies. Finish: Reindeer steak, cloudberry liqueur and barley sugar.

Tasting Notes; Nose: Suggestions of honey on sandalwood, wintergreen, dusty flower pollens, fir wood sap and flowers in vase water. Holding everything together in the background: a lovely brittle waxiness. A distinctly old school profile we agreed. With water we noted mentholated tobaccos, dried mango, heather honey and hints of traditional IPA hops and limoncello. Palate: The mouth opened with a superbly vivid waxy texture and flavour. Some wonderfully honeyed qualities, herbal mouthwash, mothballs, citrus curds and exotic fruit teas. Gorgeous stuff! With reduction we found it became more medicinal and showcased a more balanced sweetness with herbal extracts, olive oil, resinous wood oils and lime cough drops.

Tasting Notes; Cooked Japanese udon noodles with spicy duck breast in a wok using plenty of sesame oil and a generous sprinkling of shichimi togarashi. On the side we had a Greek-style tuna and feta salad and to finish the meal, a shot of ouzo. It clearly was a foody dram. After the addition of water, we got spaghetti in a chilli and garlic sauce as well as a salade niçoise on the nose. To taste, we found an olive oil and balsamic dip for a chunky piece of herbed wholewheat bread. Following 14 years in an ex-bourbon hogshead, we transferred this whisky into a #4 heavy char first fill hogshead.

Tasting Notes; Nose: Delightful aromas of a distilled cocktail made using black cherries, coal, treacle and oak. Then into a buffet of toffee, burnt toast, red wine, rum truffles and pomegranate molasses. Water added a delicate sophistication to the nose, with a posy of carnations, lilies and sweet pea flowers. Finish: ginger and chocolate biscuits, coffee cake, and dark fruit gummy bears. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill barrique of US oak for the remainder of its maturation.

Tasting Notes; In the shade of the pier a heather honey-glazed lobster sizzled on the barbecue. Fresh mint leaves were sprinkled over a wakame salad as we unpacked pastrami and oily pancetta. Then a wave of tropical juice crashed on to the shore, washing up papayas and pineapples like pebbles in the surf. With some water in the glass, comes chocolate limes among the gorse bushes and heather, while the clean seaside aromas of smoked clams and mussels bubbled from a pot of vongole broth. Oranges and guavas had now washed up alongside the pineapples, dotted with leaves of fresh herbs and pistachios. After spending 17 years in an ex-bourbon hogshead this was transferred to a second fill Spanish oak oloroso hogshead for the remainder of its maturation. This year, the SMWS are celebrating the 20-year journey of ambassador Olaf Meier at the Society. For two decades, Olaf has been the embodiment of passion and knowledge, sharing the art and joy of whisky with seasoned enthusiasts and curious explorers worldwide. To mark the occasion, the SMWS released this special 20-year-old bottling exclusive to the UK.

Tasting Notes; Nose: Descriptors for the aroma came fast and furious - gravadlax sauce, beech-smoked trout, black peppercorn-infused rye whisky and homemade sweet ploughman's pickle. What a change after the addition of water. Initially staying in the Caribbean with a warm Jamaican-style coffee and walnut cake followed by the sweet scent of cherry wood- smoked marshmallows. Palate: Is like smoked brisket pastrami prepared in a brine of pink curing salt, sugar and spices, alongside mild goat's cheese on Jamaican gingerbread - intrigued? You should be! With water, you can find a mixture between a smoked battenberg cake and tiramisu with smoked cocoa powder. 1st Fill Ex-Bourbon barrel matured.

Nose: Sweet and fruity with ripe apples, pears, dried fruits, toffee, honey, and vanilla. Palate: Balanced and approachable, offering sherry-infused fruitiness, toffee, honey, and hints of cinnamon and nutmeg. Finish: Medium to long with lingering sweetness, fruitiness, oak, and gentle spices. Satisfying and warm.

Nose: Big aromatics on this one with cloves, cardamom and camphor, and then comes a wave of sweeter notes like toffee, milk chocolate and orange rind. Palate: Full texture, round and creamy, with sweet dark cherries, fudge, and mocha coffee with a refreshing minty breeze. Finish: Quite long with lingering honey and wood spice.

Nose: Custard Cream biscuits, milky coffee and strawberries. Palate: Now it's Jammy Dodgers a tea rather than Custard Creams and coffee! Underlying black pepper heat and a touch of honey. Finish: Dried fruit and peanut butter notes.

Nose: Gristy, supple nuttiness intertwined with spices. Honeyed sultanas and grapes. Hugely inviting. Palate: Sweet with good body. The bourbon characters develop; gentle spice with a little vanilla, a hint of balancing peat lurking quietly in the substrata. Dried fruit too, combining with nuts, nutmeg, cinnamon, back into the bourbon notes - so well integrated. Finish: Spicy, slightly drying, still sweet. Overall: A classic, always a pleasure to revisit.

Nose: Lusciously malty with some sweet fudge, followed by citrusy and oak vanilla aromas with layers of spicy oak notes of ginger and cinnamon. Palate: Candied orange and lemon peel, vanilla toffee and butterscotch, layers of blossom honey, some melted brown sugar and oak spices at the end. Finish: Rich and malty with gentle waves of oak vanilla and subtle spices.

Nose: The aroma is rich with notes of tropical fruits, namely passion fruit, and creamy toffee. Palate: Sweet vanilla forms a creamy palate with notes of apples and mangoes with a hint of orange in the background. Finish: The finish lingers with a vanilla focussed character. Overall: Mouth-coating and fruity with superb balance, this is an excellent new release from Balvenie.

For one week each year, Speyside's Balvenie distillery mixes things up, switching from its usual unpeated style, to producing peated single malt with Speyside peat! Inspired by his findings on a trip to Islay, distillery manager Ian Millar initiated the annual project, proving that it's not all about Islay when it comes to splendid peated whisky. The classic honeyed sweetness of this deliciously rich malt brings marvellous balance to layers of elegant smoke. Tasting Notes; Nose: Sweet peat and floral honey mingle, with roasted malt and buttery fudge in tow. Palate: A generous balance of vanilla and oak char welcome the way for more hearty smoke. Things remain sweet, with silky butterscotch and baking spice. Finish: Peat smoke lingers with delicately floral malt, poached fruits, creamy, oaken vanilla, and a dash of cinnamon.

Nose: Gingerbread and sponge cake, with a splash of grapefruit freshness. Palate: Almond pastries, honeyed apricot, geranium, buttery vanilla, and a little hint of toasted cedar. Finish: More citrus and honey, now with a hint of honeydew melon in the mix.

Nose: Elegant. White peach and a faint puff of smoke. Palate: A gentle, subtle palate with loads of complexity. It offers up a mix of cranberries and cooked raspberries, a little white grape juice and barley. Finish: Cocoa, slightly bitter as it tails away gracefully.

Celebrating the time of year when Benriach produces it's peated spirit. Smoke Season is the distillery's smokiest whisky to date! While smoky whiskies used to be much more of a thing in the Speyside region many moons ago, that's not quite the case these days. However, Benriach has long produced peated spirit for a short while each year, and this expression shows off the fruits of that labour in its full splendour! Matured in a combination of bourbon barrels and virgin oak casks, this one packs a bold flavour profile. Tasting Notes; Nose: Cinder toffee, BBQ-charred pineapple, dry smoke with a touch of peppercorn. Palate: Thyme honey, scorched bread, ash, fresh lemon zest, another hint of tropical fruit. Finish: Lingering smoke and porridge with lots of brown sugar.

Nose: Apple orchards in bloom, slightly meaty, burnt popcorn, treacle tart. Palate: Oily malt arrives first, followed by BBQ pineapple and summer berries. Pine nuts and almonds. Finish: A very soft hint of sulphur hides behind biscuit and apple notes.

Nose: Apple crumble, melon and raisins. Honey'd barley, a little hint of smoke and vanilla ice-cream. Palate: It opens very sweet with pineapple and custard creams, though the meatiness soon shines through. More smoke on the palate than the nose, with a touch of clove and oak. Finish: Waxy and smoky on the finish.

Nose: Medium. Vanilla, toffee apple. Herbal, hint of smoke. Palate: Firm. Sweetness, fruity, vanilla. Gentle peat, malty. Finish: Dry, supple peat, toffee.

Nose: Lemon, honey, pineapple, vanilla ice cream, buttered bread. Palate: More vanilla, now with biscuity notes in support. Still has a lot of fresh fruit vibrancy. Finish: A soft hint of woody spice.

A no age statement cask-finished single malt from Glen Moray, this fruity expression is part of the distillery's Explorer range. Initially matured in oak, the Speysider was then transferred to casks which previously held Cabernet Sauvignon wine for a finishing period. Because of the dark red fruit notes from the finish, it would do well as a postprandial sipper alongside some dark chocolate. Tasting Notes; Nose: Apple turnover, plum, caramelised nuts and citrus blossom, with honeyed orchard fruits. Palate: Green oak and some grassy notes, with red grape skin, lemon drizzle, white pepper and chocolate-covered almond. Finish: Oak char and orange peel lead into plump raisin and cinnamon.

This single malt from Glen Moray is finished in new charred American oak casks. Rising from the ashes of those charred casks, much like a phoenix, is a whisky that's brimming with toasty notes of coconut, vanilla, and caramel, balanced by elegant notes of peppery, woody spice. Tasting Notes; Nose: Toasted coconut and vanilla open the way, with chocolatey malt, runny caramel, rich oak char, and a touch of pepper. Palate: Layers of oaken vanilla, toffee, gingerbread, toasted nuts, biscuity malt, and woody spice. Finish: Peppercorns and cinnamon bring gentle warmth, mellowed by toasty notes of buttery oak and roasted almonds.

Nose: Praline, oily malt, and cooked apple. Palate: Woody, nutty dryness, with orange curd, and fresh tobacco. Finish: A distinct leafy green note lingers alongside toasted nuts.

Nose: Bitter woodiness, plum skin, malt biscuits. Palate: Toasted nuts, tangy marmalade, herbaceous touches. Finish: Cinnamon, tart berries, and cooked apple.

Nose: Plenty of sherry influence, figs in spiced syrup, and toasted hazelnuts. Palate: Sticky dried fruits, prunes, spicy gingerbread, and toasted fruit loaf spread with butter. Finish: Peppery spice, with roasted almonds.

Nose: Candied lemon peel, honey, white pepper, toffee apple. Palate: Slightly grassy at first, though moves into hints of cherry and banana. Still warming and peppery. Finish: Lingering toasted brown sugar and walnut.

This eight-year-old single malt joins the Warehouse 1 collection from Glen Moray. Distilled in March 2015, the whisky spent its full maturation in a host of Rioja red wine casks resulting in a decadent sipper, laden with vinous fruits and tannic oak character. Tasting Notes; Nose: Toasted nuts, stewed dark plums and cherries, a touch of tobacco, and Fig Rolls. Palate: Deep, dark notes of cherries, berries, and softly spiced fruit loaf, with leathery oak resting beneath. Finish: Tannic notes of old leather, with a touch of vine leaf, peppercorn, and hazelnut.

Distilled in March 2012, this lightly peated 11-year-old single malt joins Glen Moray's Warehouse 1 collection. After an initial maturation in bourbon casks, the whisky finished up in a host of Rioja red wine casks, imparting splendid notes of sweet dark fruits alongside hints of distant peat smoke. Bottled at cask strength in August 2023. Tasting Notes; Nose: Sweet notes of plum jam and cooked berries, with bonfire smoke drifting in the distance. Palate: More rich, fruity plum character, with cherry chocolate, roasted nuts, and vinous oak, backed by elegant peat smoke beneath. Finish: Sweet smoke lingers, with stewed dark fruits and a touch of pepper.

Nose: Soft toffee, with dried fruit, a little sweet tobacco, and white pepper spice. Palate: Milky coffee, wood spice, sticky dark fruit, and roasted nuts. Finish: Delicate floral notes linger and fade into tinned apricots and nuts.

Nose: Crisp green apple skin, rhubarb boiled sweets, buttery shortbread, with subtly herbaceous oak developing. Palate: Chewy barley with a drizzle of syrup, a touch of apricot and crushed honey-roasted nuts. Finish: White chocolate and oak.

15 year old single malt from the Glen Moray distillery, released as part of the Elgin Heritage range - which is all about showing off the accessible deliciousness of its Speyside whisky. This was drawn from a selection of American oak and Sherry casks. Tasting Notes; Nose: Sweet as it opens with white chocolate and caramel. A hint of charred oak smokiness develops. Palate: Crumbly fudge with a few sea salt flakes, shortly joined by banana fritters and chocolate raisins. Finish: Cinnamon and ground ginger.

Nose: Juicy apricot and yellow plum, with a glaze of honey. Palate: Earthy vanilla arrives first, shortly followed by hints of lavender and sultanas. Finish: Lingering notes of ginger and cinnamon.

Nose: Blueberry muffins, candied ginger, caramel digestives and vanilla shortbread. Palate: Liquorice and dark chocolate, with jammy forest fruit and a mixture of chilli and ginger heat. Finish: Chocolate covered raisins and a drizzle of toffee.

Nose: Spiced fruit loaf with sweet cinnamon, a smidge of ginger, and juicy raisins. A touch of nutty malt balances floral honey. Palate: Rich, dark muscovado sugar, more dried fruits with sultanas, and dates dusted with fragrant baking spice. Finish: Maple syrup, roasted almonds, a touch of menthol rests beneath, with earthy coffee and cocoa.

Tasting Notes; Nose: Soft orchard fruits, cinnamon, and heather honey, with butterscotch, hazelnuts, and dark tobacco. Palate: Honeycomb, maraschino cherries, and dried apricots. Finish: Poached pears, blood orange, mixed nuts, and cinnamon.

Nose: Peanut brittle, dates and a big scoop of chocolate ice cream. Palate: Walnut, raisin, Christmas spices and fresh ginger. Finish: Coffee, Turkish delight and just a hint of flaky sea salt.

Nose: Old leather, cigar box, oak char, ginger, vanilla, liquorice, and cinder toffee. Palate: Dark chocolate, cinnamon, marmalade, vanilla, sweet peat, rich crème brûlée and toasted almonds. Finish: Smoky and sweet.

Nose: Coffee, cedar, salted caramel, stewed plums, marmalade, and cigar box aromas join the sweet smokiness of the mainland peat. Palate: Dark chocolate, butterscotch, orange peel, dates, blackcurrant compote, and burnt treacle. Finish: Mocha and dark fruit.

Nose: Lots of juicy, sweet, sherry notes combined with malt and barley. Creamy hints of toffee give way to delicate honey, vanilla, and orchard fruits. Palate: Delicious sherry sweetness and dried fruits, with complex, delicate winter spices and fruitcake. Light toffee, and a hint of smoke. Finish: Long, smooth, spicy and fruity, with a touch of oak.

Nose: Great depth, Sherry. Creamy and nutty. Honey on toast, touch of smoky coffee. Palate: Silken, spicy and peppery oak. Almond, praline, hazelnut, dried peels, fruity. Touch of Armagnac, hint of rancio perhaps? Finish: Long, peppery and nutty.

Nose: A touch of menthol. Classic Sherry notes, less pronounced than the 15 year old perhaps, but the complexity is greater. Palate: Incredibly clean central palate, but amazingly tangy. Really zingy top notes. Sherry and creamy barley, hints of gingerbread and nutty chocolate. Finish: Very, very long and complex finish, oak-rich, hints of smoke, cocoa, buttery.

Nose: Grain. Slightly floral, mineralic. Spirity, orchard fruit, malty, honey. Citrus develops. Palate: Light, floral, spices. Very smooth. Finish: Sweet, touch of oak and general fruit, oily.

Nose: Sherry, citrus - orange in particular, dry wood. Slight suggestion of smoke? Palate: Medium, Sherry, raisins. Fruitcake, spices, sweetness. Finish: Candied fruits, raisins, spices, Christmas pudding, oak takes over.

Nose: Loads of fruit. Zesty grapefruit, baked toffee apples. Dry, chocolate Flake-y wood and cinnamon. Palate: Candied fruits and Glenfiddich freshness balances richer notes of dried apricot, more cinnamon and toffee, ginger and dry Sherry. Finish: Peels and a touch of salted toffee. Overall: A wonderfully rich and enjoyable single malt.

Nose: An elegant harmony of fresh green apple, William’s pear and spring blossom. Complimented with Aromatic hops and fresh herbs. Palate: Vibrant with a zesty citrus note followed by creamy vanilla and a hint of fresh hops. Finish: Enduring sweetness with an echo of green hops.

Nose: This smells like a bit of a beastie, lots of woody spicy notes, toffee and orange peel. Clearly some serious cask action going on here. Palate: Lots of wood: cloves, cinnamon and vanilla with tingly wood tannins, all wrapped up with some sweet fudge notes. Finish: Long and layered, with lingering notes of espresso and dark chocolate.

Nose: A bouquet of tropical fruit and candied sweets are perfectly balanced with underlying wine notes. Palate: Soft sweet notes reminiscent of candied fruit and Turkish delight develop into flavours of mouthwatering lychee. The fusion of sweet flavours is soon met with a rich drying sensation from the icewine. Finish: Short and crisp.

Nose: Billowing soft peat notes, like distant smoke on the wind. Rich sweet toffee with zesty fresh fruit notes and spiciness. Palate: Like a Highland peat campfire, with oak notes and toffee. Sharp green fruit, sweet baked apple and soft smoke. Finish: Lingering smokiness and sweetness.

Nose: Crisp green apple peels, a whiff of vanilla, and some tart, zesty notes of fermented fruit to balance sweet buttery toffee. Palate: Packed with fruit – a host of pressed apples and hints of pear are followed up by zestier notes of orange and lemon peel. Spiced apple cake and a whiff of nutmeg bring warming spice. Finish: The apple cider notes carry through to the finish, with pressed juices and red orchard fruits tangling with gentle oak spice and creamy barley.

A 10 year old, Single Cask, Sherry Bomb from Glenfiddich. Limited to Wm. Grants Century Club outlets like us. Tasting notes; Unkown. You tell us what you think.....

Tasting Notes; Nose: Heathery floral notes are balanced with the richness of poached pears and the sweetness of malted barley. Palate: Crème brûlée and sweet ripe banana at first, then comes a light oakiness with pear fruitiness. Finish: Long smooth, creamy and fragrant.

Nose: Apricot, pineapple, greengages, citrus blossom and toasted teacake. Palate: Buttery and vanilla-rich, though still packing all the bright fruit notes from the nose. Finish: A soft crackle of oaky spice and malt, plus a hint of red apple juiciness.

Nose: Rich and oaked. There are notes of chewy resinous wood with a well-balanced acidity. Fudge and Madeira with apple crumble with calvados. Palate is full and rich with winter spice; cinnamon and cloves, thick oak with developing aridity. Finish: is long and dry with a peppery note.

Tasting Notes; Nose: Quite big and well-rounded. There are notes of chewy sultanas and Sherried peels, barley sugars and toasty cereals with petals and apple blossom. A touch of fudge and gentle wisps of smoke. Palate: Full and rich with notes of chewy, tannic oak. Manuka honey and walnut with Cox’s apples and orange peels. Cut herbs - fennel and spearmint. Finish: Long and dry with a spicy oak note.

Nose: Pear tarte tatin laced cinnamon, ginger, and nutmeg. Palate: Fresh orchard fruit mixed with dried fruits like apricots and currants with rich chocolate and spicy ginger. Finish: Long with lingering baking spices.

The Glenlivet Code is the third instalment in a series that simply places an opaque black bottle before the industry and general public and invites them to see if they have what it takes to ‘unlock the spirit’. The idea behind the project is that the total lack of information will allow a drinker to experience the whisky without any potential preconceived notions about its flavour and character. You can’t simply look at the cask information, or the colour, to fill in the gaps. All we know about the mysterious bottling is that it was created using malted barley and it was made at the Speyside distillery.

The 4th editon of The Glenlivet's mystery series of whiskies, released without any information aside from its abv and is only available in the USA (and The Commercial).

Nose: Creamy, aromatic nose with hints of hay, malted barley, oak and mixed peels. Palate: Soft smoke and gingerbread, oodles of toasty spices, Demerara sugar and boiled sweets. Finish: The finish is all about grass and honey.

Nose: A ridge of vanilla leads to mountain of peat capped with citrus fruits and circled by clouds of sea spray. Palate: Sweet vanilla counterbalanced with lemon and lime followed by that surging Ardbeg smoke that we all know and love. Finish: Long and glorious; sea salted caramel and beach bonfire smoke. Overall: Precise balance, big smoke and non-chill filtered. This is why this is such a famous dram

An Oa is named after the Mull of Oa in the south west of Islay, which offers the Kildaton coast (where Ardbeg distillery is situated) some protection from the worst the Atlantic has to offer! As such, Ardbeg An Oa is intended to show a more approachable side to Ardbeg single malt that's as rounded as the Oa peninsula, without losing the characteristic distillery style. In the summer of 2017 this became the first addition to Ardbeg's core range in over a decade. Maturation took place in a combination of casks including Pedro Ximénez, charred virgin oak and ex-bourbon, which were all brought together to marry in Dr. Bill Lumsden's new 'Gathering Vat'! Tasting Notes; Nose: This sweet, creamy Ardbeg offers notes of butterscotch, fennel seed, tobacco leaf, Honey Nut Clusters and hints of mixed boiled sweets (fruit, Everton mint and menthol). The citrus notes are subtle and rich, coming through as flourless orange cake. Palate: Still plenty of peaty oomph, although perhaps lighter in body. Notes of cigars and golden syrup flapjacks with sweet black tea on the tail and hints of chocolate limes. Finish: Smoky treacle lingers with a little peanut brittle.

Nose: The nose brings puffs of charcoal and soot, which mingle with smoky wood, aromatic herbs and spices. From there, treacle toffee, hickory-smoked ham and cinnamon-dusted espresso rise up. Palate: The mouthfeel is alive with spice. Deep, warming smoke follows close behind, with notes of flame-grilled steak, chilli oil, cured leather and clove, leading to ginger and aniseed with an aromatic wood-smoke edge. Finish: Massive, with a hot, lingering aftertaste introducing grilled artichokes, black olives and a sooty note that slowly simmers away.

Nose: Sticking plasters, buttery, creamy, roast chicken crisps, herbal, almost a hint of pine… Palate: Cream, spices, tingling, fresh fruit, medicinal, plasters, Clementines. Orange peels. Finish: Salty, more medicinal, smoked meats, peat is fleeting, tarmac, chilli, salt. Overall: Astonishing.

Nose: Smoke rises with a cloying sweetness. Intense, pungent and aromatic, a distinctive farmyard scent drifts, along with a crunchy aroma, like Creosote or tarry rope. A splash of water disturbs the vapours and dark chocolate cream billows, laced with a ribbon of smoked artichoke. Palate: Ardbeg’s untamed darker flavours and notes have risen. A burst of bittersweetness surges, disturbing ashy coal dust and casting a haze of cardamom, peppermint and coffee grits. Clouds of dark chocolate and mentholic eucalyptus roll in, obscuring the fruit and floral notes usually found at the heart of Ardbeg. Wisps of aniseed twists, cinnamon balls and antiseptic lozenges float on the palate. Fingers: The aftertaste lingers long and bold, with an almost anaesthetising sensation.

Nose: Multifaceted, notes of peat and little flourishes of dark sugar, freshly ground espresso beans, cereal notes and a most sophisticated tar. Palate: Led by sweet, ripe fruit and black forest honey. A good helping of malt. The throne then usurped by a powerful peat and smoked barley. Finish: Very long, caramel and malt weave their way through peat smoke and dark sugar and just a hint of fresh espresso coffee before it finally peters out. Overall: Such deft balance! How wonderful to sample Ardbeg so beautifully complimented by sherry.

Ardbeg's Wee Beastie is a youthful single malt drawn from a combination of ex-bourbon and Oloroso sherry casks, bottled at five years of age. Peaty notes sit at the fore for this one, with oak somewhat taking a back seat, as the liquid didn't stay inside the casks for too long. However, don't mistake that for meaning Wee Beastie is an uncomplex expression. It still packs a satisfying flavour profile that should impress many of the Ardbeg aficionados out there. Tasting Notes; Nose: Sea spray, rock pools, smoked malt and damp bonfire wood initially which waves of sweet and slightly vegetal smoke powers through. Hints of brown sugar, pear drops, a little vanilla and cooked apple add sweetness among notes of spare ribs, lemon sherbet, black pepper and wood shavings. I love this nose, it’s smoky and musty and like standing by a seaside bonfire. Palate: Pleasantly sweet and salty. Citrus oils and orchard fruits are present along with an unmistakable dark berry tartness which is joined by plenty of damp peat and dry wood smoke. Adding depth there’s pepper steak, creosote and then some touches of clove and liquorice. In the back-end, there’s a juicy sweetness from lychee and peaches as well as just a touch of salted caramel. Finish: Exceptionally long and oily. It’s a bit like sucking on a lemon sherbet and taking a great big whiff of some freshly cut peat.

The first core release from Islay's Ardnahoe Distillery, Infinite Loch was matured in a combination of bourbon and oloroso sherry casks. This single malt Scotch whisky was bottled at the distillery's preferred strength of 50% ABV, without artificial colouring or chill-filtration. The name was inspired by Loch Ardnahoe, located a stone’s throw from the distillery, who claim it's known on Islay as the ‘Infinite Loch’ because no one knows the extent of its ‘hidden depths’. Tasting Notes; Nose: Sea spray and coastal peat join zesty notes of orange oil and salted lemons, malt biscuits, and cocoa. Palate: Sweet and salty with a tangle of menthol and fresh fruits, and smouldering beach bonfire embers. Finish: Rich peat smoke and zesty citrus linger, with a touch of peppery warmth.

Nose: Coastal smoke and ash soon make way for bergamot, orange zest, lemon slices and some hay before becoming rather floral, heather smoke now competing with the ash. Palate: Lovely and rounded, honeyed even, initially. Vanilla, perfumed smoke and coastal elements develop. Dark Peat. Blossom, oily sweetness. Finish: Smoky and long. Sea spray, dry grass, a touch of ash and citrus. Overall: Classic stuff and the heart of the Bowmore range. Smoky, fruity, coastal, delicious.

Nose: Dark and punchy. Sherry notes, juicy Corinth raisins. Spices. Creamy, mochaccino, sweet dates. Palate: Rich, woody, pine oil. Syrupy. Lovely, creamy toffee and malt. Smoky. Finish: Spicy, toffee, sherry, barley.

Nose: Pungent, citrus. Stewing fruit, hints of damp wood and a very soft smoke. Palate: Spirity at first, then gives way to perfume, fruit, plum jam. A good sweetness, peat smoke, grapey. Finish: Seville marmalade, blossom, dark peat.

Nose: Elegantly sweet with honey'd barley, boiled sweets and orange petals. Wafts of sea air. Palate: Red apples and white grapes, with touches of sweet cinnamon and brown sugar. Still softly coastal. Finish: Mineral-rich malt, with toffee and more honey.

Nose: Fresh, sweet. Seaweed, malt. Palate: Soft, supple. Sherry, nutty. A little sweetness, malty, juicy sultana. Slightly coastal. Finish: Sherried, mochaccino, herbal, balanced salty tang.

Nose: Brine, toasted sugar and caramel-drizzled raisins. Palate: Honey-roasted nuts, cinnamon and clove, with a touch of salt sea too. Finish: Sherried peels and chilli-chocolate.

Nose: Roasted peanuts, cinnamon and red chilli flakes, blackcurrant and Port. Palate: Sea salt and kippers, dark chocolate, sultanas, a touch of cantaloupe. Finish: Barley, dry smoke and pepper.

Nose: Fresh, herbal. Rubbed peppermint leaves, stemmy, damp grass, smoky. Oily, cigar leaves, smoked ham, hickory. Lemon peels at the harbour. Palate: Good body, oily, tar, elegant smoke. Hints of boiled sweets. Finish: Long, peppery, spicy warmth, smoke.

Nose: Lemon sherbet and apple crumble topping with custard. Dry grass and not a hint of smoke. Palate: Sweet lemon meringue pie and soft, very soft mouthfeel. The peat hits a third of the way in but it's restrained, soothing wood smoke, rather than burning tyres, and it retains a sweetness throughout. Finish: Soft drying smoke. Overall: A tasty, easy drinking Islay that's pulled back on peat but not on flavour.

Nose: Citrus zests, crumbly vanilla biscuits and layers of elegant peat smoke. Palate: A generous burst of tropical fruit and dried raisin opens the palate. Warming smoke continues to waft playfully. Finish: Sherried fruits and sprinkle of cracked black pepper.

Nose: Pineapple chunks and white grapes. Hints of fresh coffee carry the earthy, subtly spicy peat. Toffee cubes. Palate: More light fruits (this time of the peach variety), with dark chocolate raisins and a whisper of red berries. Peat grows and grows, with a little black pepper too. Finish: Quite long with coastal peat lasting.

Nose: More like Lapsang Souchong tea than Lapsang Souchong! One of the smokiest noses from Islay. It's big, very, very concentrated, and redolent of iodine, sweet spices, good, mature Sherry and creamy vanilla. Stunning. Palate: Very thick and rich. A massive mouthful of malt and Sherry with good fruity sweetness, but also a wonderful sweetness. Big, powerful peat and oak. Finish: Long, spicy finish, figs, dates, peat smoke, vanilla.

Nose: This opens on big, smoky muscular peat notes. There are spices, and liquorice, as well as a big dose of salt. This whisky has become slightly sweeter in recent years, and it appears beautifully on the nose, amidst the classic iodine/sticking plasters and cool wood smoke of old. Palate: Seaweed-led, with a hint of vanilla ice cream and more than a whiff of notes from the first aid box (TCP, plasters etc). The oak is big, and muscles its way into the fore as you hold this whisky over your tongue. An upsurge of spices develop – cardamom/black pepper/chilli. Finish: Big and drying, as the savoury, tarry notes build up with an iodine complexity. Overall: Try it with water, it opens up the palate massively, providing a dazzling array of additional flavours…

Nose: Smoked meats, maple syrup, BBQ lemon, charred oak, a smidge of coffee. Palate: More roasted cedar and peat smoke, with a hint of iodine tucked away. Dark chocolate, honey, and vanilla pod. Finish: A balanced finish of sherried sweetness and smouldering peat.

Nose: Thick waves of iodine peat smoke followed by candied fruit and toffee. Palate: Rich, earthy, and spicy heaps of clove, cardamom, and chilli. Then, salted caramel, blackcurrant, and a hint of liquorice. Finish: Huge and drying.

Nose: Fresh sea salt, smoky bacon, with notes of strawberry jam and charred pineapple in addition to bonfire embers. Palate: Spicy and peppery with hints of tropical fruit, cloves and liquorice. Finish: Warming and smoky, leading to a sweet, drying, and long, peated finish.

The Elements series from Laphroaig looks to explore the different aspects of production that make the beloved Islay distillery's whisky so unique! When making this second installment in the series, the team looked at interesting and unusual ways to experiment with their traditional fermentation process. Instead of using Laphroaig's usual 55-hour fermentation, this single malt was created from a number of longer fermentations, with some ranging up to nearly five days, and all together totalling 115 hours. Harking back to practices of old, the tun was specially aerated during fermentation to maintain mash conditions, and in turn, helped to enhance the fruitier character that can be found beneath Laphroaig's signature peat-led profile. Tasting Notes; Nose: Fruity and subtly coastal. Stewed apples, vanilla custard and zesty orange peel with subtle peaty notes. Palate: Fruity, sweet and salty. Green apples and runny honey, with cream soda and soft peatiness of a smouldering bonfire and smoked seafood. Finish: Sweet with an increasingly warming smokiness to finish.

Nose: Pungent peat smoke and seaside minerals with a hint of ash and chocolate. Palate: Lively with hints of bitter chocolate, ash and a spicy chili bite. Finish: Short, dry finish with a lingering sweet aftertaste.

Nose: Roasted nuts and burning peat, with a slow build of maple syrup on pancakes and vanilla pod. Palate: Still rich in peat with a touch of iodine, following by a subtle floral whisper, fresh citrus, and honeyed barley. Finish: Coastal salinity and the last embers of a bonfire.

Peated to a heavyweight 40ppm, It showcases the supreme elegance of this remarkable single malt - a union of the classic floral elegance of Bruichladdich and heavy peat. This whisky is testament to Bruichladdich's belief that raw ingredients matter. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled at the distillery using Islay spring water. Tasting Notes; Nose: Comparatively restrained smoke, not as phenolic-medicinal, more like a campfire or forest fire, which doesn't cover up the sweetness and fruits. Some vanilla and butter toast with lemon glaze. Palate: Mild, complex smoke, surprisingly sweet and malty, followed by warm spiciness (baking spices) and candied oranges. Finish: Quite long and warming, sweet spiciness lingers.

Tasting Notes; Nose: Salted caramel brownie, flamed orange peel, a hearty whack of seaweed. Palate: Oak-y smoke and salty sea air, paired with sweeter notes of Custard Cream biscuits and white grape. Finish: Ginger snaps, rye toast, drying peat smokiness.

Knockdhu renamed their whiskies anCnoc to avoid confusion with the nearby Knockando distillery. This 12 year old exhibits a gentle, non-sherried style of whisky. Tasting Notes; Nose: Aromatic, quite robust. Honeysuckle, fresh flowers, cereals, barley. Palate: Medium, good sweetness. Madeira, winter spices, mocha, Crème de Cacao, herbal hints and toasted granary bread. Finish: Medium length, great interplay between oak and barley.

You might be wondering what happened with the name on this one, did the folks at Ardnamurchan forget to add all the usual numbers to the end? Perhaps we got distracted mid-sentence by a colourful bird flying past, or a robot vacuum cleaner buzzing around our feet? The answer is simple, this is no mistake! Going forward, Ardnamurchan's AD/ bottlings will no longer have all those confusing digits. The whisky remains unchanged though, following its traditional combination of 50% peated and 50% unpeated malt, matured in a combination of 65% bourbon and 35% sherry casks. Tasting Notes; Nose: Lemon zest and fresh peels welcome the way with coastal breeze salinity and dense peat. Palate: Crisp green apple and pear rest beside creamy wafts of oaken vanilla and roasted barley. Herbaceous notes of seaweed and vegetal peat bring a dry, smoky edge. Finish: Plenty of citrus on the finish, with more zesty lemon and candied orange. The harbourside peat notes continue, softened by earthen vanilla, and buttery toasted oak.

A Flora and Fauna release from the Blair Athol distillery, this 12 year old exudes sherry and Christmas pudding notes with spice. Blair Athol does not receive the acclaim it so thoroughly deserves. Tasting Notes; Nose: Nutty with sherried notes. Gentle oak char. Crisp. Palate: Good body, malty and sweet. Citrus and the peels thereof. Finish: Toasty oak, syrup. Good sweetness, bittersweet, drying.

Nose: Zesty, mandarin, tangerine. Smoky. Palate: Quite light, great clarity. Orange, soft acidity. Dry oak. Mixed fruits, vanilla, leather. Finish: Quite long, bitter sweetness developing, spicy oak.

Nose: A warm coffee house roasting beans, the oily nuttiness in a fine espresso, there are little notes of malt and cereal and butter from the pastry counter with rich orange from the fruit bowl on the counter. Palate: Notes of Seville marmalade and triple sec with winter spices and fruitcake. Zesty cocoa and milk chocolate. Finish: Medium, oranges.

Dalwhinnie is a single malt distillery renowned for its gentle, great value whiskies. Full of sticky sweetness and a meaty body typical of worm tub distilleries, the Scotch made at Dalwhinnie was always a blender’s favourite but its own single malts shine too with their flawless, clean, crisp profile. Dalwhinnie 15 Year Old is a standout that has been Dal-winning its way into our hearts for some time now. The Highland single malt was aged in a combination of bourbon and oloroso sherry casks and has just a smidge of smoke running through it to add depth. Delicious stuff. Tasting Notes; Nose: Aromatic, toffee, fruit salad, lush nectarine, custard. Floral, apple blossom, honeysuckle. Apple peels, pear, touch of smoke. Palate: Malty. Walnuts steeped in manuka honey with vanilla sponge. Gentle smoke weaves its way through the cereal with a touch of spice. Finish: Long, malty, walnut, almond.

Nose: Fresh citrus, honeyed barley and a subtle hint of smoke. Palate: Toffee sweets pop up first, followed by a dollop of cream and oak notes. Finish: Oak spices on the finish. Overall: Well made, the new oak doesn't take over the whisky at all, which is always a risk with these casks.

Nose: Great complexity. Thoroughly fruity, sherry, sweetness, alluring vanilla. Palate: Cloying, seductive murkiness. Rum, barley, toasted almonds. Some may find themselves lost in the mêlée, not quite enough method to the madness. Finish: Any confusion is arrested, spiced fruitcake with crème anglaise.

Nose: Rich cereals, struck match, raisin, cinnamon, caramelised sugar. Opens with some sweeter PX and lots of delicious raw ginger before becoming creamier with hazelnuts. Palate: Fruits, peels, buttery. Pain au chocolat, a little marmalade on toast before becoming firmer and nuttier with spiced raisins. Finish: Smoky toffee and nut brittle.

This expression spent its time maturing in a selection of Pedro Ximénez and oloroso sherry casks from Andalucía in Spain in the Highland distillery's traditional dunnage warehouses. A hugely flavoursome, aromatic and complex sipper. Tasting Notes; Nose: Coffee beans, sponge cake drenched in sherry, mint leaf, slightly buttery, sultana. Palate: Oily walnut, new leather, blackberry and apple crumble, toasted brown sugar and a touch of liquorice root. Finish: Fresh ginger, waxy orange, caramelised dried fruit and a hint of cigar box.

The 12th batch of the Cask Strength series from the delicious Highland distillery, which has been matured in Oloroso and Pedro Ximénez sherry casks. A few drops of water should open this up nicely, revealing all the rich fruit and nutty sherry goodness. Tasting Notes; Nose: Rich mocha and creamy cappuccino meld with orange and raisin-filled fruit cake, cherry liqueur and sandalwood. Palate: Punchy from the high ABV but still syrupy in texture. A voluptuous swathe of velvety spice reveals dark chocolate tiramisu topped with flamed Seville orange peel, toasted almond and crystallised ginger. Finish: Very long with the lingering finale of amaretto-laced mocha, Morello cherry and sultana on ingulgent caramelised crème brûlée.

Nose: Toffee apples, a little acacia honey, nectarine in syrup and spice, supported by toasted barley in the background. Palate: Over-ripe grapes, honeyed with hints of vanilla, coconut milk and oak spice. Light touches of chocolate ice-cream. Finish: Long, oily finish with lingering coffee notes.

The flagship Glenmorangie Original has been reimagined by the Highland Distillery, with the minimum age of the whisky raised to at least 12 years old. The single malt Scotch, which won a gold medal at the World Whiskies Awards 2024 before it was even released to the public, was adapted by Dr Bill Lumsden, Glenmorangie’s director of whisky creation and his team as they felt there was extra silkiness, complexity, and sweetness to be gained by going to 12 years old. Tasting Notes; Nose: inviting with lots of orange – Jaffa Cakes and marmalade – initially. It retains this note throughout, every time you nose it again there’s more heaps of marmalade, spread on a buttery croissant for good measure. But stone fruits emerge too, think tinned peaches and nectarines, as well as banana bread, caramel shortbread, Brazil nuts, oak char, and a flowery perfumed quality. Palate: Soft and a little chalky, but also thick and tongue-coating in texture. There’s more orange and vanilla at its core, then comes apricot, dark chocolate, floral honeysuckle, lemon drop, pepper, and a warm, cosy flavour of pastries from a pâtisserie. Finish: Crisp and almost a little tart with tropical fruit sweetness, green apple, chalky minerality, and honey.

Nose: Plum and baking spice supported by milk chocolate raisin, caramel and toasty oak. Palate: A dash of tart raspberry coulis leads into a generous helping of sherried dried fruit, with orange marmalade, toasted nuts and berry jam. Sweeter notes of brown sugar and cereal notes appear. Finish: Silky and long, with oily orange peel, cinnamon and hazelnut praline, rounded off by bitter dark chocolate.

Unveiled in August 2021, this expression from the Glenmorangie Distillery brings together the fruit-forward fabulousness of Glenmorangie's single malt with the rich, spicy depth imparted by Cognac casks! Glenmorangie’s head of whisky creation Dr. Bill Lumsden had experimented with Cognac casks before, but found they would overshadow the spirit's character. For this expression, however, Dr. Bill used Cognac casks that had been filled several times, resulting in a more subtle wood influence on the whisky. It was initially aged in ex-bourbon casks for eight years, before being finished in the aforenoted Cognac casks for a further four years, and then bottled up at 46% ABV. Tasting Notes; Nose: Spiced apple, soft cedar, and a smidge of earthy forest floor. Hints of yellow plum and leather. Palate: Orange oils, buttery biscuits, clove, flaked almonds atop warm pastries, caramelised fruit. Finish: Lingering oaky spices and a touch of red fruit sweetness.

Nose: A welcoming array of vanilla fudge, runny honey, praline, chocolate-coated nuts, and seasonal spice. Palate: Silky layers of milk chocolate and caramel lead to darker notes of sticky treacle, earthy nuts, and woody spice, while plum jam and spiced currants support bittersweet citrus. Finish: Salted almonds and fragrant tobacco, with a touch of liquorice and crackles of pepper.

Nose: Summer fruit tart with a sprinkling of icing sugar, aromatic cedar, milky coffee and almond pastries. Palate: Chocolate mousse, Bourbon biscuits, orange oil, more almond notes (now toasted), blackcurrant and raisin. Finish: Lasting richness of stewed berries and dark chocolate.

Nose: Ripe stone fruit, candied orange, caramel, and some chocolate hazelnut spread. Palate: Baking spices, crumbly fudge, and nutty notes of hazelnuts, barley sugar, and frangipane. Finish: Sweet and silky, with lingering candied nuts and winter spice.

Nose: Decadent with notes of baking brioche, baked apricot, vanilla pudding, toasted almond, and hints of chocolate truffles. Palate: Rich and sticky with swirls of honeycomb, orange syrup, and brioche, balanced by a soft drumbeat of spice and lemon zestiness. Finish: The finish is long and lingering, with some lemon rind, baking bread, and a touch of honeycomb

Nose: Creamy and tangy notes of citrus, cinnamon, stewed fruits and caramel-drizzled pannacotta. Palate: The palate is tropical and creamy with nectarines in yoghurt, acacia honey, peaches in cream and butterscotch. Finish: Ends on tangy oak and grilled grapefruit with plenty of dark sugar caramelised on top…

Nose: Forest floor notes lead the way with oily pine and juniper, nutty malt, and woody spice, with murmurs of smoke in the distance. Palate: An array of zesty menthol and orange peels, hints of hibiscus, and vanilla pod with a backdrop of fennel, anise, and smoked toffee. Finish: Candied citrus fruits finish things off, with more pine and robust barley tangling with delicate oak char.

The Glenmorangie 'A Tale of...' series expands with another expression that reflects director of whisky creation Dr Bill Lumsden's sweet tooth. The good doctor was inspired by his favourite ice cream parlour to create this whisky, which is rich, creamy, and full of vanilla flavours. To achieve this, Lumsden selected casks rich in vanillin, the aromatic compound which brings vanilla flavours to whisky. The good people at Glenmorangie explain: "When you toast barrels, the lignin (which aids the wood’s structure) breaks down and releases compounds including vanillin. Glenmorangie’s high-vanillin casks were toasted in a particular way, to create higher concentrations of vanillin". Glenmorangie A Tale of Ice Cream represents the first time the distillery has used casks toasted to achieve this effect. This followed experimentation with a variety of different woods before selecting virgin oak casks toasted in this particular way. The press release also makes a point of noting that the whisky does not contain vanilla extract. Which would be ILLEGAL in Scotch whisky. Tasting Notes; Nose: A burst of Manuka honey, with lemon butter candy, baking raisin bread, candied orange peel, peaches, toffee and a hint of spice. With a splash of water, there is vanilla crème anglaise, a hint of coconut and a whiff of almond marzipan. Palate: The texture is thick, rich and creamy, and is followed by a huge burst of sweet and spicy flavours – brioche, almond marzipan, honeycomb, fudge, lemon sherb

Nose: Sandalwood, incense, dried cherries, vanilla, star anise, and that trademark Glenmorangie tangy orange note. Palate: A silky palate reveals more notes of citrus alongside marzipan, fennel, dried fruit, white pepper, toffee apple, and a little cinnamon. Finish: Mandarin and toasted almonds.

Nose: Succulent apricots ripened in Madeira’s island sun emerge from fragrant, honeyed aromas. A curiously flinty note gives way to beguiling hints of white chocolate. Palate: Complex layers of honeycomb follow an initial burst of mint toffee. Almonds come forth to mingle with dates, caramelised oranges and more apricots. Finish: Creamy fudge emerges in the long, syrupy aftertaste, alongside caramelised citrus and pears. All are played out against an intriguing mentholic backdrop.

Nose: Spicy citrus with a mild peat aroma. Palate: Very soft, mature orange zest/vanilla. Finish: Medium length with linger sweet oak and fruit.

Nose: Homemade syrup sponge meets sweetness and warmth. Palate: Puff candy layered with aromatic sandalwood and smooth, sweet spices. Finish: Medium sweet, good length with lingering spiciness.

Nose: Old oak furniture and tobacco, supported by sweeter notes of honey'd cereal. Palate: Nutty brown bread with a thin layer of blackcurrant jam. Slight smokiness along the way. Finish: Lingering peat - not too strong, but easily noticeable.

Nose: Juicy malt and stone fruit, lime peel and crushed almond. Palate: Rounded nutty toffee, sweet wood spice, a hint of pot pourri and citrus. Finish: Oak and dry barley. Overall: A nutty, fragrant malt from the Western Highlands.

Nose: Vanilla and black pepper, shortly followed by a touch of TCP. Palate: Medicinal and subtly earthy at points, soon enough joined by hints of baking spices and cookie dough. Finish: Spicy smoke and yet more vanilla.

Nose: Classic dried fruit territory, if less intense than the Sherry Oak expression. Aromatic butterscotch too. Palate: Creamy and honeyed with some thick-cut marmalade, cinnamon and warm pastries. Finish: Fruity with vanilla and sultana.

Nose: Butterscotch and plump raisin, with spiced apple crumble and oak spice. Palate: Dried fruits galore, with a dusting of cinnamon, candied ginger and orange peel. Finish: More warming ginger alongside a drizzle of honey and buttery caramel.

Nose: Dried fruit, ginger and toffee. Rich orange with hints of clove and nutmeg. Palate: Rich raisin and sultana with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus. Finish: Warm oak spice with ginger, turning to sweet orange.

Nose: Rich orange and lemon, honeysuckle, vanilla, coconut, and ripe barley fields. Palate: Rich oak, lemon, melon, classic scone, almond, and green tea. Finish: Rich, sweet, long and complex

Nose: Barley sugar sweeties and orange oil lead the way, with notes of apricot jam and summer berries joining. Biscuity malt rests beneath, with a touch of vanilla. Palate: Tangy tropical fruits aplenty here, with charred pineapple and drizzles of honey. Vanilla takes the lead bringing notes of creamy fudge, with hints of ginger and stewed berries resting beneath. Finish: Dark chocolate, candied orange, buttered shortbread, and toasted, oaken spice.

Nose: Tropical fruit, toffee pennies, a hint of buttered toast. Palate: Honeyed malt, zesty pineapple, caramelised banana, and a hint of minerality. Finish: Lasting green apple dipped in honey.

The 12 year old expression from Old Pulteney released in mid-2018 was entirely aged in bourbon casks, resulting in a heavy influence of bourbon sweetness - which helps to balance the characteristic coastal salinity of the whisky. An excellent introduction to Old Pulteney (though well worth a look even if you've already been introduced). Tasting Notes; Nose: Honeycomb, vanilla tablet, soft sawdust oakiness and oatcakes. Palate: Chocolate peanuts, mint, citrus peels, maritime elements and white pepper. Finish: Toffee, brine and lemon.

Multy-award winning and sadly discontinued. Taste some history. Tasting Notes: Nose: Intriguing salty, floral, and citrus notes with hints of smoke and sticky doughy currant buns with caramelised dark brown tops. Orchard fruits, dried strawberries, toffee, citrus, cherry pie, malt, and a light bit of Smarties and spice. Palate: Complex and tightly integrated salt and pepper dusted vanilla and honey palate with generous malt and subtle floral flavors. Complex orchard fruit, dried strawberries, graham, banana, farmy malt, spice and some earthiness. Finish: Spices linger on a slightly salty very long finish. Long, with fruit and malt that turns to oak and ash.

Tomatin Cu Bocan Single Malt Scotch Whisky is lightly peated to 15ppm, matured in a compelling combination of Virgin Oak, Bourbon and Sherry casks, non chill-filtered and natural colour. Tasting Notes; Nose: Coconuts and cream with some botanic notes, parsley and coriander. The smoke emerges after a minute, but only drifting past the nose. A mesmeric mix of lime, grapefruit and tangerines with rich almond and aniseed. Palate: Initially feather light, followed by a honeyed smoke; toasted almonds. The rich spice of cloves, cinnamon and star anise create an enigmatic elegance. Imagine a cafe latte with fresh chocolate shavings. Finish: Light with a hint of sweet smoke.

Tasting Notes; Nose: Fresh, oily malt and rich nuts, with fresh, ripe plum and touches of pear skin. Palate: Frangipane and subtle undertones of dried herbs, followed by fresh bread, flamed lemon peel and mace. Finish: Spiced, cooked apple lingers alongside a touch of balsamic.

Nose: Hot chocolate, toffee apples and honey on toast. Palate: Walnut and almond appears first before waves of malt loaf and raisin sweetness develop. Finish: A hint of oily malt and toasted cinnamon.

Nose: Almonds and pecans, with a wave of sweet, sticky Sherry notes. Palate: Raisins, currants, more mixed nuts and fresh barley. Finish: Lingering Sherried spice on the finish.

Nose: Demerara sugar, gingerbread, floral malt, white pepper and sugared almonds Palate: Dried fruit begins to take control on the palate - think sultana and apricot. Still enjoyably nutty with walnut and macadamia. A good helping of nutmeg and stem ginger gives it some heat. Finish: Last toffee apple sweetness and black pepper.

Nose: Fresh notes of juicy apple and white grape are deliciously juxtaposed with earthy, mineral-y peat. Palate: Nutty malt pairs well with soft smoke, joined by peppered oak and caramelised fruit developing later on. Finish: Sweet hints of shortbread and ginger stick around on the finish.

Nose: Orchard fruits, apple pie, a fresh maltiness, almonds, magnolia and a suggestion of smoke Palate: Honey Nut Clusters breakfast cereal, sweet spices, chocolate croissant, more honey towards the end, and a subtle earthy peatiness. Finish: Long and fresh, with even more rich honey notes Overall: A deliciously complex single malt from one of Scotland’s newer distilleries - they are hitting it out of the park!

Nose: Orchard blossom and poached stone fruits with a drizzle of syrup, backed by delicate oak char and biscuity malt. Palate: Dense layers of dates and dried fruits, toasted nuts, and cakey spice followed by oaken vanilla and butterscotch. Finish: Maple and vanilla wrap things up sweetly, with elegant spice resting in the depths.

Nose: Fresh and lactic/milky, fireworks, struck matches, sulphury, peat, flint, waxy/oily/buttery, American cream soda, vanilla, peat ash, chalk, green coconut and coconut milk Taste: Oily and thick on the palate, mineralic flint and chalk combine with ashen peat, more fireworks and sulphur, metallic copper and iron filings, smoked apple/celery, salt, iodine, milk bottle sweeties. Finish: Long, green coconut, flint, lactic/farmyard, damp hay

Nose: Fresh grass sweetness, lemon tart, biscuity malt and tart apple skin. Palate: Malty, with Curiously Cinnamon cereal, vanilla fudge and green apple alongside a faint sea breeze. Finish: Vanilla oak and lots of aromatic spice, with salted caramel and a handful of orchard fruit.

Nose: Honeyed malt balanced by oaky spice and a whiff of bright citrus. Palate: Coconut and almond, followed by apricot and pineapple. Black pepper and menthol. Finish: Lingering cherry and cinnamon on the finish.

Nose: Fresh, clean and very aromatic. Floral notes abound the senses with a light grassiness. Notes of creamy Manuka honey and a touch of juicy citrus with cream and a well-balanced sweetness. Palate: Rather full with a pleasant depth. Lurking somewhere in the substratum a grilled orange lies. Notes of granary toast and green tea with jasmine. A touch of sweetness. Finish: Quite long with peppery spice and wood shavings.

Nose: Brown sugar, orange oil, cinnamon, a soft, vegetal waft of peat. Palate: Heather honey and smoke, with vanilla, treacle, and lemon in support. Finish: Lasting spicy cinnamon and smoky embers.

Nose: A profusion of ripe floral notes and fresh blossom with a delectable fruit salad. Notes of honeyed exotic fruits with a little botrytis. Palate: Creamy and full with fruit conserves and espresso. A creaminess with cinnamon and allspice. Notes of toffee with thick black forest honey with a touch more citrus. Finish: Long and well sugared with a herbal edge.

Nose: Sweet sherry with a hint of balsamic, wrapped around a toffee centre. Palate: Well-structured sweetness; aniseed balls and muscovado sugar with some smoke and apple crumble. Finish: Spicy raisins with the aniseed lingering for a drawn out, exotic note. Overall: A lovely dram that shows off the best elements of this very popular distillery.

Nose: Roast chestnuts, pear drops, earthy smoke and with a hint of caraway. Palate: Savoury peat and a smidge of salted liquorice, plus thick honey, crunchy red apple, and cassia. Finish: Almond, chocolate, red chilli flake, and oak.

Nose: Dusty baking spices and cocoa at first, cinnamon, vanilla, dates. Coffee cream Revels (possibly a couple of the orange ones too), a touch of blackcurrant/liquorice, plus butterscotch and an interplay between milk and dark chocolate. Palate: Sweet, fragrant peat emerges with nutty melted milk chocolate and a little orange alongside some pastries. Finish: Long and sweet, a little dry chocolate, just a hint of that heather smoke, then salivating. Overall: Rounded first-fill Sherry notes come from both the European and American oak casks. This is a great, chocolatey addition of a (teenage) no age statement release.

Nose: Peach and pear puree, vanilla, honey-caramel mixture, toffee. Appearance of red/darker fruits, but not really tangible. Herbal/green tea blend with shortbread. Far in the background some spices, lemongrass and hazelnut aromas. Slight sweetness and a hint of smoke (but you have to look for it). The vanilla aroma becomes stronger and stronger, accompanied by a mushy banana. Taste: Extremely soft, some spices, light barrel spice, bitter touch of coffee powder. Bitterness grows, releasing more smoke; It's more like an ashy smoke/barrel char rather than peat, more fruit. Finish: Hazelnut comes through stronger as the ashy smoke recedes further into the background.

Nose: Cut grass, roasted vanilla pod and a hint of mulled wine. Palate: A robust core of heather-y, earthy smoke arrive straight away, with peppercorn, mince pie and oily malt in tow. Finish: Notes of dried citrus and toasted barley linger, but the finish doesn't drag on too long.

Nose: Robust, but refined smoke fills the nose initially followed by delicate vanilla, Conference pears, green apple skins and a heady, heavy floral richness. Underneath there’s cedarwood, honeycomb, spice from black pepper and nutmeg, as well as salted caramel before the heathery peat makes itself known. A sprightly sea breeze note emerges with time. Palate: Simultaneously huge and yet elegant, the palate is beautifully integrated. Layers of creamy vanilla, apricot yoghurt and a helping of crème brûlée interplay with notes of incense burners, iron and salted almonds. Then there’s bitter orange marmalade, charred wood and dried earth among touches of cacao powder, toffee apples and smoked paprika. Finish: Long and confident. The floral smoke lingers for an age but is offset by tropical fruit and black pepper.

Nose: Warming peat smoke rises, paired with fresh vanilla, thyme honey and sandalwood. Palate: Toasted barley and fennel seed, with a kick of cinnamon underneath. Finish: Flamed orange peel, a very light touch of BBQ char, gingerbread and nutmeg.

Nose: Butterscotch, floral barley, crumpets with salted butter, a hint of sandalwood. Palate: Orange peel and honey. Peppery peat slowly develops alongside hints of apricot and clove. Finish: Soft smoke lingers on the finish.

Nose: Nutty barley, white wine, cinnamon, melon. Palate: Chocolate fudge, pear, a portion of peppery malt tucked away. Finish: Sherbet lemons and sultanas.

Nose: A seaside forest with hints of dried banana and apricots. Palate: Candied orange peel and oatcakes with fresh honey. Finish: Raisins and stewed fruit giving way to woody tannins and tobacco. Overall: A malt that says one thing on the nose and speaks a completely different language on the pallet. Smooth and approachable, take your time with this one.

Nose: Cinnamon, dried berries, Wine Gums, hickory. Palate: Brandied cherries, Turkish delight, milky coffee and blackcurrant jam. Finish: Chocolate chip cookies, a touch of hay, orange oil.

Nose: Tarry bonfire notes slowly give way to hints of soft liquorice and nutmeg. Palate: Powerful flavours of peat smoke, fresh cinnamon and spicy sea spray lead the first assault. Finally: Tarry bonfire notes continue and slowly give way to hints of returning soft liquorice and nutmeg.

Nose: Robust and saline infused apricot, apple and vanilla with lightly chocolaty spice. Marmalade, mature fruit, coffee, sweet peat, smoke and young spirit. Palate: Full, malty and coffeed with treacle, sweet spice and chocolate. Salty middle with vanilla barley and muscavado sugar-coated peat. Finish: Long and crisp with the younger spirit component mingling with the salt to give a mouth-watering finish. Lightly smoked with sweet peat and malt.

Nose: Dark berries and forest fruits, gently floral wafts of vanilla and crème caramel. Palate: Sultanas and soft summer fruits with raspberry tang and juicy strawberry and gentle vanilla chai spice. Finish: Cinnamon and red fruits continue with spicy oak, roasted malt, and a creamy finish.

The Tobermory Distillery on the picturesque Isle of Mull isn't home to just unpeated whisky. It also makes superbly smoky single malt under the name of Ledaig (that name isn't simply a coincidence, by the way - Ledaig was one of the distillery's previous names). Distilled using the same pot stills as the classic unpeated Tobermory expression, just with peated barley instead. This particular expression ages for 10 years before bottled at the very specific strength of 46.3% ABV. Tasting Notes: Nose: Quite light and well-balanced. There is a very soft peat with a gentle smoke. Notes of barley and malt extract, with walnut and pine oil and a hint of iodine, dried fruit and nuts. Palate: Medium-bodied and quite rich. There are notes of spice and smoke gathering above the charred oak. The peat is quiet and dry with a touch of black pepper and earth. Finish: Medium-length and slightly smoky with spice.

The Tobermory Distillery has kicked off its Sinclair Series of bottlings with a brilliantly flavoursome Ledaig single malt, which has enjoyed a finishing period in Rioja wine casks! The series is named after the distillery's founder, John Sinclair, and this particular edition packs plenty of peaty notes alongside the ripe red fruit sweetness imparted by the Rioja casks. A sublime evening dram, this. Tasting Notes; Nose: Red grapes, cinnamon, rose petal jelly, and a wave of coastal smoke. Palate: Grassy peat, stewed plum, raspberry, almond, dark chocolate. Finish: Salted caramel, cherry, clove.

Nose: A fresh and fragrant nose. Through thick, pungent smoke comes sweet pear and apple peels, with pinches of maritime salt from kippers, seaweed. Palate: It's a bonfire of peat crackling with black pepper, with a touch of brine and dry barley. A welcome delivery of orchard fruit provides a delicate and beautiful balance. Finish: In a long finish, bonfire embers toast malt and crystallise a sugary underlay.

Introduced in 2015, Skye brings with it a well-rounded and sweet flavour profile packed with fresh citrus, sweet smoke, peppery spice and traditional maritime notes. It's matured in a combination of refill and toasted American oak casks, with a slightly higher proportion of toasted casks. Skye takes the distillery's classically rugged character and softens it out, while maintaining the smoky and sweet notes the distillery is known for. Talisker Skye whisky is perfect for those who perhaps find the classic Talisker flavour profile a bit too much, not to say that Talisker fans won't enjoy it too. Tasting Notes; Nose: Sweet stuff, toffees and vanilla ice cream up front, almost grain-like. Becomes increasingly honeyed. There's a little coastal influence here too, just hints of a sweet Caol Ila perhaps, with very restrained smoke. Palate: Honeyed toasted oak, sappy wood, only a little pepper and smoke, apple turnovers and hints of lemon and lime Opal Fruits. Fennel seeds. Finish: Drying and slightly less sweet, hints of spice and smoke.

Released in early 2019, this 12 year old single malt from Tobermory was launched in celebration of the distillery returning to life after a two year break! This expression rested peacefully in American oak casks for a 12 years before being bottled at 46.3% ABV. What a way to get back in the swing of things! Tasting Notes; Nose: Pear, peach and apple, with a dusting of brown sugar. Greek yogurt, barley and a hint of cinnamon pastries. Palate: Rounded malt notes once again, now a touch oily. Still packs a hearty helping of stone fruit sweetness. Finish: A flash of orange peel, soft sawdust, toffee and dates.

Nose: Vibrant fruit emerges first (peach flesh and green apple peels), followed by chewy vanilla fudge, a hint of salinity, then an array of oak-y spices including some char. Palate: Opens with more fudge with a little dusting of powdered sugar. Powerful, oily and a touch herbaceous with some German brandy character. Finish: Sherried notes come through more on the finish.

Nose: Seaspray coats brown sugar, charred pineapple, and cinnamon. Palate: Thick molasses is joined by other notes you'd expect from a combo of bourbon and rum casks like desiccated coconut, banana, vanilla, nutmeg, and stone fruits. Finish: More of those maritime notes and aromatic spice.

Nose: Fresh floral. Palate: Lemon citrus, white orchard fruits and oak spice. Finish: Long, satisfyingly dry with a subtle maritime quality and salinity.

Glen Scotia's Icons of Campbeltown series celebrates local tales of beasts and saints. This is the second release of what will become a five-part series and its artwork is inspired by the tale of Saint Michael, backed by an army of supporters, heroically sleighing a fire-breathing dragon with his spear – a scene that is carved into Campbeltown's historic market cross. This medium peated single malt was finished for six months in Barolo red wine casks after its primary 14-year maturation before it was bottled at a robust cask strength of 56.8% ABV. Tasting Notes; Nose: Ocean spray, red berries, peat smoke Palate: Melted brown sugar, raspberry, cranberry, apple, vanilla. Finish: Long, with red cherries and swirling peat smoke.

Nose: Lots of rich fruit here - apricot jam, satsuma segments and apple pie. Wafts of sea breeze and baking spices develop after a minute. Palate: Vanilla and fruit, with ginger and cinnamon bring a subtle dryness to it. Finish: Quite long with continuing spice.

Nose: Honey, vanilla, sultanas drizzled with old rum, wafts of sea breeze and a touch of cherry. Palate: Citrus peels (both orange and lemon) lead into more dried fruit sweetness. Salted caramel, mature oak and some black tea richness. Finish: Ginger, milk chocolate, oatcakes and raisin.

Nose: Sea spray, oloroso spice, red fruit, toffee, and rose water. Palate: Heaps of dried fruit, creamy vanilla, clove, and caramel blend with rich smoke and coastal elements. Finish: Drying and delicately sweet.

Nose: Notes of freshly baked shortbread, creamsoda, banana loaf and coconut shavingsintroduce this heavily peated dram. Palate: The creamy, vanilla notes carry through tothe palate in notes of buttered digestivebiscuits and custard creams. Finish: The peat is prominent in the finish, alongwith hints of gooseberries to round out this dram.

Nose: Notes of soft peat smoke, leather-bound books and sticky toffee pudding are present on the nose. Palate: The familiar rich character of Kilkerran 8 year old sherry series is clear to taste if you've ever had previous vintages. Thick date syrup, blackcurrants, cherries, redcurrants and a maritime coastal taste. Finish: As the whisky develops, there are notes of ashy medicinal smoke, ginger and chocolate oranges.

Nose: Oak notes are dominant, followed by toasted marshmallows and dried fruit pudding, as well as cherries, marzipan and a hint of peat. Palate: Initially fruity with citrus notes and orange peel, after this: vanilla, butterscotch, honeycomb and digestive biscuits can all be tasted and enjoyed. Finish: Velvet and smooth with lemon meringue, to conclude, there’s an oiliness and a saltiness that you’d expect from a Campbeltown dram.

Nose: The nose offers up plenty of oak, exotic spices, guava, heather honey and soft smoke. Palate: A full, sweet, creamy palate with hints of smoke, marzipan and cigar boxes. Finish: A smoky finish, trailing off on sweet cider and toasty barley.

Nose: Toasted bananas, honey and bakewell tarts with coastal hints. Quite oily. Palate: Big, spicy and gutsy, with notes of chilli, pine, citrus, aniseed and rich fruits. Finish: Long, salty, chocolate caramels with hints of smoky fruit.

Nose: Earthy smoke with a hint of campfire ember, sugary shortbread and soft apricot. Palate: Vanilla pod, toasted cinnamon, soft orange sweetness and waves of dried peat. Finish: Subtly peppery on the finish, though a hint of green apple persists.

Nose: Fruit cake, burnt pine, roasted nuts, sherry-stained oak, and orange peel. Palate: Toasted almonds, rich malt, dried fruit, liqourice, and Lapsang Souchong. Finish: Earthy peat embers linger.

Nose: Wafts of heather and lemon blossom, along with cut grass, and dried apple. Palate: Pears in chocolate sauce, bolstered by peppery oak, and more florals. Finish: Black pepper, cinnamon, and cocoa linger.

Nose: Quite concentrated, fruit compote, with plums, vanilla and orange blossom. Palate: A sweet winey start, then drying slightly before more plums and vanilla flavours, some citrus and a malty core. Nicely structured. Finish: Mellow and winey with a spicy, lingering tail.

Nose: Fragrant honey with a smidge of floral breeze to it. Palate: Still delicately floral, with layers of caramel and oak appearing. Finish: Cooked apple, peppercorn, and violet sweeties.

Nose: Spiced fruit crumble topped with barley sugar. Palate: Salted caramel cookies with oak spice. Finish: Golden syrup flapjacks and lingering spice.

Nose: Cooked banana and tropical fruit. Palate: Guava, cantaloupe melon, over-ripe white peach, vanilla and peels. Finish: Floral, spicy finish. Overall: Add a drop of water and it tastes just like nectarine chunks in low fat yoghurt!

An award-winning 16 year old Irish single malt from Bushmills based in Northern Ireland. Aged in three different cask types: bourbon, Port and sherry maturation imparts notes of fruit, nuts and spices - a great example of the influence of different cask maturation. The brand has managed to retain its small batch philosophy for over 400 years, which is wonderful. Tasting Notes; Nose: A classic Irish nose of honey, yoghurt and tinned stone fruit, this also has a lovely cassia bark character which develops in the glass. Palate: Spiced and rich with juicy summer fruits, Christmas spices, pine oil, manuka honey and peaches in syrup. Finish: Thick and syrupy with notes of red berries and Golden Syrup.

Nose: A creamy, malty nose begins with rich vanilla, white chocolate and buttery fudge. Notes of cooking apples, white grapes, marzipan icing and toasted oak form in the backdrop. Palate: Succulent caramel, salty melted butter and crème anglaise provide a thick, decadent sweetness with a fruity underlay from blackberries and marmalade. Finish: Polished oak and a hint of wood spice linger.

Nose: Raw malt aromas, with tannic oak, creamy vanilla notes and some oak char, with a wave of cinnamon spice. Palate: Crystallised ginger and candied citrus, banana custard and maple syrup, leading into green oak and dried herbs. Finish: Aromatic clove and more creamy vanilla, alongside some red berries and toasted oak.

Nose: Vibrant notes of fresh summer berries and pineapple, balanced by underlying heat of cedar. Palate: Brown sugar and creamy vanilla, mixed with a few touches of fried dough. Cinnamon and white pepper in the background. Finish: Continued festive spices. Slightly nutty.

Nose: Hints of peppermint, malt, sweet barley, sugary porridge, creamy vanilla, papaya and citrus. Palate: Spicy and soft, gentle bourbon oak, green woods, menthol, potpourri. Finish: Creamy, long finish, vanilla.

Nose: A full and floral nose leads with the smooth sweetness of marmalade and fudge before a hint of Madeira and a little cut grass note emerge. Palate: Thick and of good body with notes of orchard fruits, both fresh and cooked with a little vanilla cream. Finish: Medium-length with spice and honey.

Nose: Rich and fruity with notes of tropical fruits, coconut, nectarines in yoghurt, guava and a thick core of sweet cereals. Palate: Thick and full on the palate, with an intense, unctuous creaminess, alongside dates, walnuts and peels. Good peach and coconut notes, and a little cinnamon. Finish: Long finish, and very fruity with notes of cinnamon and nutmeg and hints of potpourri.

Nose: A luscious sweet aroma of maple butter leads with plenty of chalky vanilla and caramelized sugars. Complex Irish pot still fruitiness is present too, with bitter citrus, apple skins and marmalade. Ginger and clove add spice and warmth underneath with a touch of roasted nuts. Palate: Through creamy vanilla and a malty element, there are helpings of gentle sherried fruit, coconut and honey-toffee sweetness. Apricot and peach melba emerge with a touch of milk chocolate among spiced nuts, peppery mint and prickles of pot still spices. Finish: In a long finish, there’s warming honeyed sweetness, mild drying oak spice and a hint of sherry-scorched wood. Overall: An ideal introductory dram, it’s outstanding value for money and utterly delicious in a complex, interesting way.

Nose: Fresh grapefruit and lime, vanilla pod, sugared almonds. Palate: Oily walnut and hops, caramelised dates, continued citrus zestiness. Finish: Malt, white pepper, caraway and green apple.

Nose: There's still cut grass and some fruit alongside delicious oily pot still character, but things are different here too. Is it sweeter? A different sweetness perhaps, more wood spice plus chocolate liqueur. A shift of emphasis. Palate: Orchard fruits, great mouthfeel but the vanilla cream is less prominent, it's more fragrant (hoppy?) and floral on the palate with a touch of bitterness. Finish: Again familiar, but different, that different complexion of spice with chocolate from the nose lingers briefly.

A delightful single pot still Irish whiskey, Redbreast 12 Year Old is highly praised by a host of notable critics. Distilled at the Midleton site from malted and unmalted barley, it’s then matured in a combination of American oak bourbon barrels and Spanish oak Oloroso sherry butts. Tasting Notes; Nose: Nutty, rich and oily. There are notes of dried peels, ginger, linseed and cut fruits including a touch of melon. Palate: Spicy with great body. Nuts and citrus (peel and juice) with hints of marzipan, dried fruits and a hint of Sherry. You turn it over in your mouth forever. Finish: Long and creamy with custard and spice.

Nose: Stewed berries and booze red wine, with a touch of new leather giving it a savoury edge. Palate: Apple turnover, black pepper spiciness, caraway, blackcurrant jam, soft vanilla. Finish: Lasting oaky warmth and a final hint of damson.

The 'D.E.W.' in Tullamore D.E.W. comes from the initials of a General Manager at the Tullamore distillery in the later 19th Century, named Daniel E. Williams. Tasting Notes; Nose: Fruity and biscuity. There are gristy notes with caramel and toffee sweetness and plenty of peels. Palate: Good body with notes of sherried peels and spice, granary toast with butter and honey, grains and vanilla cream. Finish: Quite vegetal and long with notes of caramel and toffee.

Nose: Cherry pie, lots of tropical mango and banana alongside buttery caramel, with sweet malt and rum spice. Palate: Lemon curd, caramelised pineapple and brown sugar, with oak spice and lots of dried fruit. Finish: Chewy orange sweeties, ripe banana drizzled with runny caramel, with a prickle of aromatic spice appearing on the finish.

Nose: Spicy malt with developing hints of sherry-soaked raisin and cinnamon. Palate: Soft fruit as it opens, leading into bourbon-cask vanilla and toasted bread. Finish: Caramel and chocolate, with a zesty spark of orange and fruitcake.

A peated single malt, made with both double and triple-distilled whiskey, matured in a combination of bourbon casks and imperial stout casks. Expect heavy vanilla and warming chocolate notes, bolstered by the warmth of smoky peat. Tasting Notes; Nose: Chocolate mousse, barley, earthy smoke. Palate: Chocolate peanuts, dry smoke once again, a slow build of orchard fruit and fragrant vanilla. Finish: A prickle of smoky tea and hints of dark cocoa.

Nose: There are masses of fleshy stone fruit on the nose, especially peach and apricot with hints of sherried dried fruit and Bourbon cask vanilla. Palate: The palate is equally fruity with a substantial body and a velvety texture. Finish: The finish is long and sweet with notes of marzipan and dried apricots. Overall: This is very different to the Green Spot we all know and love with a delicious sweetness to it and a firmer body.

Nose: Mango, peach and pear, with a slow build of mocha and Matchmakers (the minty chocolate sticks). Palate: Mocha sticks around, joined by cinnamon, fiery ginger, foam strawberry sweeties and marmalade. Finish: Bready on the finish, plus some of those bright mango notes return.

Nose: Zesty orange, vanilla custard, grassy malt. Palate: Nuttier than the nose, with notes of almond and hazelnut. Milk chocolate, more orange. Finish: Rich barley and a handful of spices.

Nose: Fresh vanilla pod and lemon peels are joined by tropical fruit salad and a touch of marzipan. Distant garden herbs and a hint of sawdust nestle beneath. Palate: Oily malt carries layers of sweet mango, prune, and baked apple, while rich toasted oak brings gently drying spice. Finish: Woody cinnamon and pepper bring a touch of heat to the finish, while juicy fruit and bold barley linger.

Nose: Seaweed, salted caramel, and oodles of rich and creamy smoke. Palate: Caramel, more of that beautiful salinity and more than a touch of red fruit, and nectarine. Finish: Long, lingering, and with unremitting wave after wave of that sweet, sweet peat.

Nose: Figs, dates, sultanas, dark honey, and sweet, cakey malt. Palate: Sticky toffee pudding and fruit studded dark chocolate, bittersweet marmalade followed by nutty caramel. Finish: Burnt sugar lingers with gentle spice, followed by more dried fruits with dustings of cocoa.

Nose: Orange marmalade, chocolate sponge cake with vanilla custard, notes of anise and condensed milk. Palate: Another helping of vanilla custard, with butterscotch, lemon drizzle cake, bitter dark chocolate and honeyed pastry. Finish: Buttery toffee and liquorice on the finish.

Nose: Toasted vanilla pod, coconut ice, ginger and a hint of caraway. Palate: Full-bodied barley and almond liqueur notes, with nutmeg warmth growing. Yet more vanilla, now with some chocolate coffee notes developing. Finish: Honey on toast, soft citrus and some final peppery touches.

Nose: Peach, apricot, buttered crackers and a hint of mint leaf. Palate: Chocolate chip cookies, maple syrup, barley, more peach, honeycomb and walnut. Finish: Gingerbread, orange peel, very slightly floral.

Nose: Brown sugar and ripe tropical fruit, with tinned pineapple and nectarine, followed by white pepper and orange peel. Palate: Candied orange and muscovado sugar, with baking spices, dusty cocoa and crisp apple, with a kick of ginger. Finish: Dried banana and cooked pineapple, with toasty oak spice.

(From Spirit Of Yorkshire's Website) "Independently owned specialist shops are the backbone of whisky in the UK. In celebration of this, we’ve bottled a single cask only available from selected specialist retailers. Many of these businesses where you will find this whisky are ones we have worked with since we launched our first whisky in 2019. Since then they have continued to help us tell our story of field-to-bottle whisky production to thousands of people who care about the whisky they buy and where they buy it from." Distilled in March 2018 and bottled in May 2025, only 306 bottles have been drawn from this carefully selected cask. Matured for over seven years and bottled at a bold 59.2% ABV, this expression offers a pure, cask strength experience that captures the essence of Filey Bay’s coastal terroir. Tasting Notes; Nose: Bright and inviting with aromas of candied fruits, stone fruits, and a soft sweetness reminiscent of iced buns. Hints of floral honey and delicate oak add depth and elegance. Palate: Rich and indulgent, unveiling flavours of baklava, dark cocoa, and sweet blackcurrants, layered with the buttery warmth of dried figs and soft spices. A luscious, full-bodied texture enhances the complexity. Finish: Long and satisfying, with a graceful fade of dark chocolate, subtle pastry notes, and lingering oak spice, leaving a lasting impression of refined sweetness and coastal charm.

The folks from Filey Bay in Yorkshire have gone and finished their single malt whisky in shaved, toasted and re-charred casks (or "STR casks", if you fancy saving a few letters) that previously held Spanish red wine. This finishing has imparted a bounty of juicy red berry notes to the whisky, along with a subtle chocolatey element. Impressive stuff from the Yorkshire-based team. Tasting Notes; Nose: Chocolate orange, toasted teacakes and a hint of fresh barley. Palate: Salted caramel, red berries, subtle barrel char and cinnamon spiciness. Finish: Strawberries and black pepper, dark chocolate bitterness, dry oak.

Nose: Cherry Bakewells, dried fruit, old oak furniture, and a touch of pecan. Palate: Coffee cake, cinnamon, rich red wine, a hint of tangy tropical fruit giving it some lift. Finish: Toasted brown sugar and cassia, plus mahogany warmth lasting.

Nose: Orchard fruit leads with crisp apple and candied citrus zest. Sweet Pear Drops and buttery fudge follow, joined by crushed almonds, vanilla cream, and roasted barley. Palate: Layers of honeyed stone fruit and caramelised nuts are joined by hot cross buns, a touch of anise, and chocolate-dipped orange wheels. Creamy malt rests in the depths, with generous charred oak. Finish: Subtle peat smoke wraps things up, while sweet, creamy notes of vanilla custard counter hints of gingery warmth.

Nose: Rye bread fresh out of the oven is indeed there, with touches of blackberry, peppery oak and menthol. Palate: More forest berries, oaky vanilla and cocoa lead into oily citrus and more spicy oak. Finish: Caramel wafers, ripe stone fruit and chocolate-coated nuts.

Nose: Toasted (and burnt) cereal, which a dusting of baking spice, maple syrup and dark chocolate. Palate: Smoky spice and a drizzle of treacle, with caramel digestives and cocoa supported by dried apple and sultana sweetness. Finish: Smoke lingers alongside Lotus biscuits, vanilla and raisin.

Nose: Sour plums candied with raw honey, sprinkled with cardamom. Palate: Earl grey tea with a side of toasted granola and a slight hint of white peppercorns. Finish: Charred oak, herbal with crushed basil and sage leaves.

Nose: Nutmeg sharpness. Cinnamon and clove warmth, covered by citrus bitter and white raisins. Palate: Generously sugared apple pie. Gentle white pepper and warm spices atop liquorice root. Finish: Fresh peppermint, liquorice candy, coriander seeds and soft milk chocolate.

Nose: Sweet with French vanilla and mocha, notes of cigar box and a refreshing hint of spearmint, pleasant oakiness in the background. Palate: A gentle beginning with black tea leaves followed by a powerful wave of warm spices such as cinnamon and coriander seeds, dark cocoa powder and a pinch of crushed white pepper. Finish: Long and satisfying with candied ginger and cloves, joined by a bouquet of toasted herbs and coarse sea salt.

Nose: Expressive, with peat and smoky tones and nuances of spices and sherry. Palate: Rich sherry, dried fruits, orange peel, caramel and oak char interwoven with heady sweet peat. Finish: Woody notes, dried fruit and smoke Linger.

Nose: Red grapes, orange peel, dark chocolate, and a smidge of earthy malt. Palate: Honeyed raisins and clear pomegranate influence, joined by whispers of oaky spice and vanilla sponge cake. Finish: Raspberry jam sweetness lingers.

Tasting Notes; Nose: Grassy and earthy with vanilla and spices, Dried apricot in the background. Palate: Peaty with caramel and citrus, followed by black pepper and smoke. Finish: Medium and warm. Sweet, peat, and spices with green apple and pear.

Nose: Tropical fruit – bold banana, juicy pineapple, melon and funky esters. Palate: Further rum character with punchy bittersweet dried fruits, exotic fresh fruits, and wafts of earthy leather, followed by an increasing zesty spice. Finish: Banana fritters, grilled pineapple with pepper, and a woody drying finish.

Nose: Lots of vanilla and honey, but a backbone of dry smoke smoulders away underneath. Palate: Citrus notes arrive on the palate, with continued sweet vanilla notes and another waft of smoke. Finish: Just a hint of toasty spices linger on the finish - black pepper, ginger, and cardamom.

Nose: Strawberry, dry barley, a hint of waxy orange peel and crunchy brown sugar. Palate: Very slightly floral with citrus blossom, before redcurrant and raisin develop, with a pile of cinnamon sticks off to the side. Finish: Plum, oak, and poached pear.

Nose: Orange peel, stem ginger, and a scoop of plump ripe fruit. Palate: Softly honeyed, with more sultana and raisin. Chocolatey coffee notes develop later on, with a hint of cherry juice. Finish: Dark chocolate mousse, cedar, and cinnamon.

Nose: Lots of red berries and waxy orange peel are joined by caramelised sugar, black tea, and cinnamon. Palate: Fresh garden herbs plus a little red chilli earthiness are complemented by cherries, maple syrup, and a hint of smoke. Finish: Sweet tobacco and dark chocolate.

Nose: Distant smoke, with sherry sweetness, dried raisins and pears, and cinnamon and clove. Palate: More dried fruit character, date chutney, some black pepper, and wafts of peat. Finish: Lingering smoke, with warm spices building.

Nose: Rich, barley, fruity. Big on citrus, spices, creamy sweetness. A hint of peat. Palate: Oaky, rich, gentle peat, coffee, dark chocolate. Fruity. Finish: Long, spiced, marmalade, sweetness.

Nose: Honeydew melon, citrus and honey'd cereal. Palate: Vanilla sponge cake and more honey. A touch of orchard blossom. Finish: Medium length, rather zesty.

Nose: Lemon blossom, a suggestion of smoke and bright citrus, underpinned by vanilla and caramel. Palate: Toasted oak and woody vanilla, alongside fresh apple, cinnamon and more delicate florals. Finish: Crisp pear and toasted cereals linger.

Nose: The herbs are very up front with this one. Peppermint, pine and pleasant grassy notes. Cucumber and melon round out the nose. Palate: All the notes on the nose swim effortlessly through the palate, the mint developing sweeter notes as it goes on. Citrus zest also pops in to say hello. Finish: A waft of smoke appears during the long finish.

Nose: Bourbon-like vanilla and corn notes with a herbal hint of chamomile. Palate: Sweet, fruity flavours of melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla. Finish: The corn notes, sweet and vibrant, last on the finish. Overall: Fans of grain whisky should be pretty happy with this, as well as bourbon lovers.

Nose: An interesting and slightly unusual nose. Lots of butter and bakery aromas mix with corn – there’s something of a hint of bourbon here. Honey and yellow fruits provide sweetness (lots of it) – melons and bananas in particular. There’s a slightly solvent-like edge that reminds me of Airfix model glue. Woodiness comes through nicely and combined with a pinch of nutmeg for spice. Taste: A light but reasonably mouth-coating arrival. Again, it’s somewhat bourbon-like – caramel, butterscotch and light vanilla join peaches and bananas and sweetened corns. Underneath there’s a pleasant chocolate flavour, and it pains me to say coffee, but coffee is there too. Again nutmeg in terms of light spicing. It’s all rather sweet, but not quite into the realms of saccharine. Finish: Short to medium and emphasising chocolate and sweet fruits.

Nose: Medium-body with good balance. There are notes of cut flowers and fresh fruits, spice, and a little oak. Palate: Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla, and a good mouthful of fruit. Finish: Long, warming and fruity with a little oaken spice.

Nose: Full-bodied, smooth. A mellow peat softly coats the aromatic palette at first, growing more powerful with time, as smoke, soot and salty notes transcend the initial nose. The aromas then evolve towards candied citrus fruit (lemon, orange), black liquorice and spices (nutmeg, ginger), and opens up with roots and dried twig aromas. Heady and floral (carnation, iris), it grows increasingly complex. Palate: Firm, powerful. A well-balanced attack gives equal footing to aromas of peat, smoke, spices, fresh fruit (melon, kiwi) and nuts (almond, walnut), which it delivers in spades. The mid-palate starts off with chocolate notes, but the peat soon takes the lead once again. Finish: Long, silky. Extremely mature, it overflows with ripe fruit (pear, Mirabelle plum, apple). The peat starts taking on an herbaceous and malty character, while the salty flavours gives the finish plenty of depth and coastal freshness. The final nose offers menthol, spicy (coriander, dill) and earthy (leather, chestnuts) notes.

Nose: Soft orchard fruits and thyme honey are joined by a helping of peppermint in the backdrop. Palate: More green apple on the palate leads along bright citrus notes from pink grapefruit. Bitter herbs, toasted almonds and vanilla oak linger underneath. Finish: White pepper and ginger add spice to the finish.

Nose: Classic Yamazaki strawberries and dried fruits with floral notes coming from the Mizunara cask whisky. Fragrant sandalwood and maybe coconut. Certainly a whisky where you could get lost in its nose! Palate: The dried berries remain lively on the palate (it even develops some raspberry notes along the way), but they're dialled back a bit to make room for light oak, white peach and a small amount of spice. Finish: Vanilla lasts and lasts, with spicy but sweet cinnamon acting as a final flourish. Overall: Top quality Japanese whisky, and excellent value too. Can't go wrong with this, really.

An ace Australian single malt from the Starward range, Nova spends its life maturing in casks that previously held Australian red wine, sources from wineries that produce some lovely Shiraz, Pinot Noir and Cabernet. In fact, the casks come right from the wineries, and are only lightly charred or steamed before whisky goes into them, ensuring that the wine's flavour profile has an impact on the spirit. Particularly decadent stuff, it does very well when pairing with rich foods as well as being enjoyed by itself. it's also rather good in cocktails that take advantage of the bold red fruit notes. Perhaps even a Manhattan...? Tasting Notes; Nose: Positively bursting with red fruit, strawberries with a Port-like mixture of fruit and nuts. Palate: Honey, cinnamon and more red fruit on the palate, creamy nutty texture, luxurious mouthfeel with a touch of tannin. Finish: Toffee with walnuts.

Nose: Black cherry, marzipan, chocolate cake, french toast, cola cubes, honey glazed ham, charred pineapple and aromatic oak spices. Palate: Roasted corn in dark treacle, rich chocolate, black cherry, vanilla toast, fat and spicy mouthfeel with aromatic oak, leather, tobacco and menthol notes. Finish: Spicy and aromatic with chocolate, kirsch, vanilla, toffee popcorn and a touch of menthol. Overall: Plenty to chew on here and one of the best value Bourbons on our shelves!

Nose: Cracked black pepper, rye, and oaky spice. Hints of green pepper, lemon peels, and creamy, zesty lemon curd. Palate: Rice Krispies, toasted cereal progressing to popcorn with gentle marshmallow, custard cream sweetness. Finish: Toasty popcorn with lashings of butter!

Nose: Buttered corn and vanilla open the way for sweet, tannic oak and a touch of drying spice. Palate: Butterscotch, and vinous, jammy fruit notes mingle, with aromatic oak and toasted peppercorns in the distance. Finish: The spices develop towards the end, with fragrant dried chilli bringing some warmth.

The ever-brilliant Booker's True Barrel Bourbon from the Jim Beam distillery is back for another batch! This edition of the straight Kentucky bourbon matured for a total of seven years, one month, and 12 days before it was bottled at a big, bold 62.2% ABV. Tasting Notes; Nose: Pain au chocolat dipped in coffee, intense woody spices, buttered corn. Palate: Caramelised sugar, black pepper, more coffee, vanilla pod, and a hint of anise. Finish: Fruity on the finish with poached pear and toffee apple, while the rye spices mellow just a touch.

Nose: Graham cracker crust, chocolate fudge, spearmint, maple syrup, dried cherries, orange peel, dill, and nutmeg. Palate: Rich hints of caramel, dried fruits, baked apples, molasses cookies, cinnamon, clove, and lemon zest. Finish: Long and dry, with mint, white pepper, and honey.

Nose: A very delicate nose, with wood, light BBQ smoke and flowers coming through. Quite young still. Palate: Oak, BBQ smoke and light medicinal peat. It is not as peaty as I expected it to be. Some sweet notes in the background with a hint of milk chocolate. Finish: A sharp pepper finish with some bitterness and isn’t very long.

Nose: Light with plenty of sweetness. There are hints of dry spice and oily nuts, a touch of smoke. Palate: Quite smooth and soft with notes of banana milkshake, a mixed nut note, a touch of caramel with crème anglaise. Finish: Sweet with a little cereal sweetness and toasty oak.

Nose: Plenty of classic bourbon character is at the forefront of the nose but the cask influence adds balance and depth. Brown sugar, toasted almonds, jammy fruits, butterscotch, vanilla and orange peel combine initially, with delicate warmth and spice provided from ginger root underneath. A hint of Pinot Noir and stewed black cherry emerge as the nose develops, with milk chocolate, sandalwood and hints of leather. Palate: An initially deliciously silky delivery leads with rich caramel, floral notes and a suggestion of marmalade before chewy rye spice initially makes things more complex among savoury notes of roasted peanuts and a slightly bitter quality from charred wood, coffee beans and unsweetened dark chocolate. Dark cherry jam and stewed plums then burst through adding vibrant fruitiness alongside the sweetness of vanilla, cake batter, muscovado sugar and a hint of cola. Warmth from freshly-ground black pepper is present in the backdrop. Finish: Chocolate-covered cherries, black fruits, sugary cereals (Sugar Puffs, mostly) and a hint of liquorice fade ever so gradually; while the nutmeg and oak spices play about for longer.

Nose: Enticing fruity aromas of soft candied maple, orange marmalade, pear, and peach are balanced with vanilla and hints of lavender. Palate: The palate is equally fruity with stone fruit, orange zest, caramel, and vanilla. Finish: The full-bodied finish has the notes lingering satisfyingly.

Nose: Fruity and rich. There are lovely notes of spiced honey and mixed peels, a little malmsey, hazelnut and a touch of cut fruit with toasty oak providing a backbone. Palate: Rich and full. There are notes of rye and spice, barley malt, a little nut oil with butterscotch and vanilla. Finish: Quite sweet with butterscotch and dry oak spice.

Nose: Quite spicy and sweet. There are notes of melted salty butter on granary toast, there are notes of toasty oak and a touch of rye with caramel sweetness. Palate: Quite peppy and full. There are notes of candy floss and nut oil, a touch of spice and dark chocolate, a little spice and charred oak. Finish: long with a touch of dryness, there are notes of nut oils and vanilla spice.

Nose: Dried fruits and soft spices. Cocoa and butterscotch, alongside orange peel, cinnamon and caramel. Palate: Thick, fruity palate with chocolate oranges, cassia bark, nutmeg and oak. Finish: Tangy fruit and quite coppery. Marmalade and spice.

Nose: Sweet honey and vanilla, jammy fruit and warm oak spice. Palate: Rich with a creamy mouthfeel, and sweet notes of raisins and plums and a drizzle of honey. Finish: Long and warming.

Nose: Buttery layers of raisin studded fudge and blueberry muffins, mellow oak and honeyed dates, plus some candied pecans in the distance. Palate: A medley of cooked fruit, vanilla wafer, and toffee ripple ice cream, with almond butter, popcorn, and stewed apricot. Finish: Butterscotch and charred oak are joined by a touch of peppercorn warmth for the finish.

This is the flagship American single malt whiskey from Westland distillery in Seattle. The Westland team raided the array of whiskies that they've been building up in the distillery's rackhouses over the past decade, and the grain bill for this single malt includes Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt, Brown Malt, and Bairds Heavily Peated Malt. The whiskey spent at least 40 months maturing in a selection of new and used American oak casks, first-fill bourbon barrels, and first and second-fill oloroso sherry hogsheads and butts, selected to showcase the essence of the distillery and its house style. Tasting Notes; Nose: Creamy custard pastries, blackberries, candied nuts, burnt biscuits, nougat. Palate: Toasted vanilla and caramelised sugar, charred marshmallows, butterscotch, and floral notes of baklava. Finish: A touch of earthy tea joins for the finish, with Malteasers and more buttery toasted oak.

This is the core single malt whiskey from the Westland distillery that is further matured in American oak casks. Tasting Notes; Nose: Cherries, coffee and chocolate. Vanilla custard and peppery wood. Palate: Caramel, buttered bread, a touch of cigar box. Finish: Peppery oak returns on the finish, with a touch of pear.

A single malt whiskey from Westland matured in casks that previously held Oloroso and Pedro Ximénez Sherry. Tasting Notes; Nose: Raisins, milk chocolate and fresh malt, with a little bit of honey too. Palate: Pancakes with honey, icing sugar and fresh red fruits. A few more raisins for good measure. Finish: Crème de Cassis and vanilla-y malt.

A peated single malt expression from Westland made with a proportion of very heavily peated whisky and unpeated, all aged in American oak. American peated whiskey doesn't happen all that often, so enjoy the rarity of this one. Tasting Notes; Nose: Orange and lemon peel at first, before a wave of smoky peat rolls in. Palate: Smoky peanut shells and a little medicinal malt, alongside leafy mint. Finish: Fruity esters and a pinch of ground pepper.

Nose: Sweet and light notes of creme brulee, cherry blossoms, vanilla and light floral scents show up first. There are additional aromas of mint, cinnamon stick and orange rind which really hint to its rye nature. Even melted toffee can be found, adding an extra layer of depth. Palate: Light spice and even lighter oak notes. Somewhat similar to Woodford Reserve Bourbon except it has additional floral and spice notes. A small hint of chocolate as well as sweet grass flavors and bitter citrus rind are easy to find. Lemon oil, baker’s chocolate, dandelion greens and a slight graininess are all present. Finish: An excellent finish that lingers for a moderately long time. There are delicious flavours of caramel, barrel char, herbs and wildflowers. Tobacco and leather which is impressive in a rye whiskey that is likely not much over 5 years old. The finish even retains a certain amount of sweetness.

Nose: Summer flowers, vanilla bean and caramel pudding on the nose. Palate: Offers notes of cinnamon, nutmeg, browned butter, wild flowers, vanilla crème. Finish: Caramel that lingers in the finish, alongside hints of toffee and mint.

Nose: Honeyed apricot and sultana, baked earth spiciness, a hint of chocolate and coffee hiding in there too. Palate: Rye bread with Seville orange marmalade, blueberry, vanilla, black pepper and another touch of dark chocolate. Finish: The spiciness of the rye sticks around, balanced by toffee and quince.

Nose: Redcurrant jam, toasted bread, orange peel, a hint of baked earth. Palate: Sandalwood, more red berry sweetness, quite chocolatey at points, a spicy kick of ginger developing along the way, with hints of peat too. Finish: Lasting sweet smoke on the finish.

Nose: Sweet and spicy, toasted oak, lemon cake and apple pie. Palate: Darker, earthier spices, cashew nut, toffee. Raspberry and black pepper. Milk chocolate. Finish: Vanilla with hints of mint and chilli.

Nose: Earthy peat, warm smoke, vanilla fudge and a whisper of citrus. Palate: There's that bright juniper note! Sweet soot, and just a little more vanilla to give it a subtle sweet centre. Finish: Plenty of oak and smoke last on the finish. Overall: Ooh yes, fans of Islay whisky will want to have a taste of this unique whisky.

Nose: Fresh cut hay, delicate floral hops, drizzles of caramel, and oaky vanilla. Palate: Sticky malt loaf, with more vanilla, spiced apple compote, and a pleasant bitterness. Finish: Barley sweets, with spice building.

Nose: Earthy, edgy, funky, astringent herbal peat, manure, red fruit, rose petals and sheep poo! With time pepper, red fruit jam and vanilla. Classic Lomond! Palate: Opens with sweet black fruit and earth, The herbal peat notes are subtler and it’s not as manurey. A little tannic on the middle with malt and plenty of peppery spices. Finish: Long, spicy, nippy, tannic, tongue tingling finish.

Matured in a Bourbon Cask for 12 years and then finished in a Hospices De Nuits Burgundy wine barrique for 2 years. Tasting Notes; Nose: Caol dust, wood tannin, red fruits. Palate: Full and syrupy with wafts of peat and ripe red fruits. Finish: Long, spicy, fruity and intense.

Tasting Notes; Nose: Fresh cinnamon swirls, buttery, flaky raisin pastries, and a touch of herbal honey. Palate: A rich, oily palate with roasted malt, prunes, and sultanas supported by hints of drying herbs. Finish: Buttered malt loaf wraps things up, the honey sweetness lingers alongside.

Nose: Hazelnut spread on rye bread, buttery croissants and fizzy oak spices. Palate: Floral at first - almost vegetal at points. Soon enough, the sweet baking notes from the nose return in full force. Finish: Honey, pear and hints of fresh barley.

Nose: Elegant peat smoke intertwined with subtle honey sweetness, caramel, oak spice and fresh toast. Palate: An almost oily mouthfeel, light and delicate floral notes peeking through alongside marzipan and flamed orange peel. Finish: Peat smoke returns quickly on the finish and lingers alongside a slight spiciness and bitter dark chocolate.

Nose: Floral honey and orchard blossom balance prickles of green pepper. Palate: Creamy oak, with wafts of vanilla and buttered teacakes. A touch of caramel balances herbal malt, with a slow build of resinous, vinous oak. Finish: Rich, dark grapes and heavy oak finish things off, with ripe apples and a touch of clove.

Nose: A little reserved and straw-like to begin with supple red fruit and hints of tobacco, tar and lightly astringent peat. Herbal smoke and roasted meat follow as the nose opens up. Late brine, sweet barley, vanilla and plenty of coastal/ Island notes. Palate: Opens with sweet-ish/ syrup coated red fruits and a touch of dried fruit. Erath, loamy peat, roasted meat and malt appears. Gains weight well on the middle and the spice builds as well. Slightly masked, malty, salty, coastal finish with a subtle herbal/ perfumed fade. Lovely intensity and plenty of character. Finish: There’s an almost Sauvignon-esque nettle/ gooseberry note. Water brings forward the cask and makes it a little simpler. Good length with lingering sweet berry fruit. Overall: Water emphasises the juicy berry fruit on the nose along with the herbal notes.

Nose: Dried fruit, caramel, garden herbs, and dark chocolate. Palate: Strawberry jam, butterscotch, cinnamon, and roasted nuts. Finish: Rich and sweet.

Nose: A creamy, aromatic melange of vanilla custard, hints of aniseed, lemon curd and butter toffee. Wood shavings and dried banana chips develop with just a hint of cassis. Palate: More of those banana chips showing through on the palate, this time there's a creamy hit of barley malt too, pepped up with a little allspice. Notes of ground walnut and caramel. Finish: Light spice and black pepper on the tail. Lingering notes of cereal sweetness. Overall: A spicy, beautifully balanced blend. Lots going on here.

Nose: Vanilla and oak are there right away, followed by a touch of orange zest and melted butter. Palate: Sweet vanilla caramel, buttered popcorn, pressed apples and mellow spice. Finish: Gently peppery warmth builds, with plenty of creamy malt, tangy oak, and smooth spice.

An exceedingly mellow blended Scotch whisky from Chivas Regal, a portion of this expression is finished in American rye casks! The result is a sleek and vanilla forward sipper, with plenty of oaken influence and fabulous neat. Tasting Notes; Nose: Rich vanilla oak, citrus peel, and buttery caramel. Palate: Juicy fruits with sweet orange and whiff of banana. Chocolate buttons, toffee popcorn, and a touch of pepper. Finish: Mellow with soft spice, creamy vanilla, and gentle oak spice.

Nose: Vanilla sweetness lifted with a hint of zingy citrus. Palate: A delicate medley with light and fruity vanilla notes, laced with refreshing grapefruit and exotic pineapple. Finish: Extra smooth and rounded.

Nose: The nose offers marmalade and malt, a hint of custard, coconut ice and nutmeg. Palate: Winter spices and malt on the palate with barley, Seville orange marmalade and oak. Finish: The finish is spiced and warming with oak and cinnamon.

Originally released for the Japanese market, this special edition of Chivas Regal blended Scotch whisky was inspired by a trip that Master Distiller Colin Scott took to Japan. Part of the blend was matured in Mizunara oak casks, which is rather rare in the whisky world but always intriguing. Tasting Notes; Nose: White peach, toffee-coated pears and vanilla-rich cream. Subtly nutty. Palate: Floral and sweet, though hints of baking spices bring balance and body. Finish: Still packed with fruit, with a hint of aniseed hiding within.

Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, Nectarosity generously delivers honeyed fruit and toasted oak notes, straight from Compass Box's Blending Room. Nectrarosity is a blended Scotch whisky combining spirit from the likes of Linkwood, Cameronbridge, Girvan, Clynelish, and Balmenach, and it's brimming with notes of sweet honeyed fruit, butterscotch, and cinnamon pastries. Tasting Notes; Nose: This whisky is intended to be a pastry of a dram with frangipane, croissant, pineapple cubes, cinnamon, and apricot yoghurt. Palate: Generous layers of fruit lead the way, with juicy peach and nectarine, poached pear, and tropical notes of pineapple. Finish: Gently waves away with tropical fruit, warm pastries, and marzipan.

Nose: Light, gentle. Cut herbs, floral, custard, hay. Palate: Rounded, mixed peels, lots of barley. Finish: Good length, warming, malt.

Nose: There's custard notes familiar from the 40% ABV expression, though now paired with more citrus, pear and fudge cubes you get in sea-side sweet shops. Palate: Toffee chunks with a little bit of dark chocolate hidden inside. A touch of grassy malt and crushed nuts. Finish: A final hint of caramel and golden malt.

Nose: Light, balanced. Salty character, buttery. Seville marmalade. Cut hay, pear drops. Palate: Gentle, vanilla, touch of tropical fruit, perfume note, citrus. Finish: Good length, dried seaweed, sweetness, oak.

Kindly donated by Phil Huckle of La Martiniquaise, this expression of Cutty Sark is discontinued, so therefore a rarety. It is served as a 25ML MEASURE with all takings going in to our Charity Pot. Slainte Phil! Tasting Notes; Nose: Sweet, ripe stone fruit (like peaches), creamy notes, and a layered complexity. There are also hints of toffee and oak wood. Palate: Rich and exotic, with notes of fudge and tropical fruits like mango. It offers a warming sensation with flavours of summer berries, apples, and peaches wrapped in soft oak. The palate also features cinnamon, nutmeg, and a subtle smokiness. Finish: Gently drying, medium to good length, with spicy notes and hints of oak. A slightly smoky note emerges, complementing the oak and spices. The finish is strong with sweet fruits and a hint of oak.

Nose: A crisp, light nose offering up notes of toffee apples, hints of dried flowers and biscuity barley. Palate: Balanced, biscuit-laden palate with a core of thick, creamy malt. Just a hint of spice and the vaguest whisper of smoke really bring a great deal of complexity. Finish: A slightly sweet, malty finish. Overall: A very malty, biscuity blend. It's easy to see why this is so popular in Scotland!

Tasting Notes; Nose: Soft, sweet aromas reminiscent of honey and vanilla. Full, fruity, and estery, with notes of pineapple, apricot, banana skin, and barley. Subtle hints of earth, grass, and a sweet grain note. Toffee, buttered bread, cassia, and walnut. Palate: Delicate flavour with a focus on sweetness, similar to the nose. Honey and foam banana, with a touch of lemongrass and oak. Soft, full, and fleshy with hints of natural caramel. A big and bold flavour with a balance of sweet vanilla oak and zesty fruit. Finish: Long and sweet, with a subtle hint of smoke. Layers of barley, caramel, and toasted marshmallow. Light minerality and sweet grain finish.

Nose: Soft peach, apricot, and floral honey with zesty notes of lemon meringue and just a touch of salty soot. Palate: Oily with herbaceous hints creeping in beneath sweet vanilla caramel and juicy baked fruit. Seaweed salinity and sweet baking spice bring balance, with whispers of peat poking through. Finish: Whisps of ginger and nutmeg, sweet tea, oatcakes, and subtly smoky oak.

Unfortunately, due to its avant garde method of oak-aging, Compass Box were compelled by the powers that be to discontinue production. Undeterred, Compass Box worked with their cooper friends in both France and Scotland to develop a new, hybrid oak cask that would allow them to achieve similar results as the original product, but in a way that would be acceptable to even the most conservative of observers. Et voila, The Spice Tree was resurrected – matured using a custom-made cask with French oak for the heads and American oak for the body. The Spice Tree is a rich, intense malt whisky redolent of baking spices and layered with toasty oak accents that complement the underlying distillery character. It is a blended malt made from Highland malt whiskies and In April 2015, it was named Best Blended Malt Scotch at the San Francisco World Spirits Competition. Tasting Notes; Nose: Fragrant and aromatic with notes of dried herbs, spices, oak and vanilla. Has a bourbon note to it and a peppery tang. Palate: Gingernut biscuits, toffee spices, herbal, vanilla, very rich and peppery. Finish: Very spicy, big and rich.

This blended malt, first released in 2018, showcases whiskies aged in Spanish wine casks. Inspired by an eponymously named bespoke whisky Compass Box created for a bar in New York City called The Spaniard, they decided to explore the sherried style further to create a whisky for the Compass Box permanent range. Released in batches, with the batch number shown on the back label, The Story of The Spaniard is Compass Box's tribute to Sherry's broad spectrum of styles. You will find a whisky that is full, soft and sumptuous on the palate with flavours of citrus peel and pears poached in red wine and spices. It’s a whisky ideal for late evening sipping or stirring into a cocktail. The Story of The Spaniard is built around whisky drawn from sherry and Spanish red wine casks. To be exact, 48% of the whisky was aged in ex-sherry casks, while a further 25% was aged in ex-Spanish red wine casks. Tasting Notes; Nose: Ripe blood orange and toasted vanilla pod. A few hints of fresh malt in the background. Palate: Sponge cake, chocolate chip and raisin cookies, almond. Finish: Dried cherry, cinnamon and menthol.

Nose: An elegant, stylish nose of marmalade, Crema Catalana, cocoa and malt. Plenty of vanilla and a sprinkling of winter spice (nutmeg, cloves and cinnamon) alongside a mouth-watering hint of aniseed. Palate: Very malty, creamy delivery with a suggestion of berry fruit. Juicy toasted barley, cloves and butterscotch. Manuka honey, hot-buttered-toast and dried apricot develop. Finish: Medium length, spicy oak and a hint of peppermint on the tail. Overall: According to the Monkey Shoulder website: "Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning. Others agree it tastes like 007 wearing a tuxedo wetsuit." This is whisky to be enjoyed.

Nose: Combination of black cherries, cocoa and oak. Palate: Sublimely smooth with famous trade-mark dried fruits yielding to cinnamon sticks and nutmeg. Finish: Sweet, rich in dark chocolate with a spicy, orange finish.

Showcasing the nutty, toasted notes of Scotch whisky, this blended malt from Noble Rebel does what it says on the tin. Harmonious notes aplenty of hazelnut and sweet orchard fruits can be found, thanks to maturation in toasted American oak casks. Tasting Notes; Nose: Financiers, ripe apple, honeycomb, and flecks of toasted hazelnuts. Palate: Hazelnut spread, with earthy vanilla, warm oak, and poached orchard fruits. Finish: Warm spices build, with an oily, nutty finish.

Smoke Symphony is a blended malt Scotch whisky from Noble Rebel. Smoke Symphony is a medley of peat, with the whisky finished in rioja casks for a pop of fruity spice. Tasting Notes; Nose: Bonfire smoke, with wine-soaked berries, and oaky spice. Palate: Waves of earthy peat, with chipotle pepper spice, and jammy cherries and blackberries. Finish: Fruity spice, and lingering smoke.

Nose: Toffee penny, cherry jam, and bundles of dried fruit. Palate: Earthy root ginger spice, cinnamon stick, and toasted barley. Finish: Brandy-soaked raisins and burnt brown sugar on the finish.

Tasting Notes; Nose: Floral notes of honeyed baklava and buttery almond croissants. Palate: Crisp apples, orchard honey, amaretti biscuits and candied almonds, with a touch of gingerbread beneath. Finish: Sweet marzipan, candied nuts, buttery oak.

Nose: Caramel Digestive Biscuits, apple, cinnamon, and orange peel. Palate: Vanilla, honey, dried fruit, praline, and nutmeg. Finish: Sherried wood and oatmeal biscuit.

The third whisky from Compass Box's range called The Extinct Quartet, made up of blends inspired by the whiskies of yesteryear. The theme for Metropolis is a nod to the industrial past of blended Scotch and the cities that are the birthplace of the spirit that conquered the world. As this is Compass Box, there is an exact breakdown of the recipe, which is 25.8% blended malt Scotch whisky aged in a refill sherry butt, 25.1% Aberlour single malt aged in a re-charred American oak barrel, 20.5% blended grain aged in refill bourbon barrels, 16.6% Miltonduff single malt aged in first-fill bourbon barrels, 7.1% Bowmore single malt aged in a refill bourbon barrel, and 4.9% blended Scotch aged primarily in first-fill bourbon barrel. Tasting Notes; Nose: Stone fruit, creamy vanilla, floral honey, and sultanas. Palate: Rich Scotch tablet, tropical fruit, woody smoke, and delicate spice. Finish: Long and elegant.