46% vol - FIRST FILL BOURBON

Benromach Cara Gold Malt is a limited release made using a combination of Cara Gold malted barley and our standard lightly peated malt. Matured in first-fill bourbon barrels, it offers perfumed and tropical fruit notes, leading to pepper and toasted malt with a hint of butterscotch, and a vibrant, sweet smoke finish.

Glenfarclas - 100% Oloroso sherry cask maturation.  Gloriously smooth, yet with the depth and finish you would normally expect of a much older dram.

Nose:  Tempting sherry-sweet malty tones combine with delicate aromas, releasing sublte spices.  Warming the glass reveals honey, vanilla and pear drops.

Flavour:  Delicately light, with a mouth-watering combination of maltiness, sherry sweetness.  Hints of dried fruit, vanilla, cinnamon and cloves tempt the taste buds further.

Aged for at least a quarter of a century in ex-bourbon American oak casks, this Speyside single malt is a gentle giant. Floral and fruity with a touch of spice

This limited edition Tomintoul has spent the last 18 months of its 12 year maturation in Olorose Sherry casks which has given it a well rounded, creamy richness whilst staying true to its soft style.

A fruity, creamy Glen Elgin here from Douglas Laing, distilled in April 2011. Into a single refill hogshead it went, where it stayed for the next eight years. In January 2020, it was bottled for the Provenance series, with a release of just 359 bottles.

Distilled - April 2011

Bottled - January 2020

Refill Hogshead - REF - DL13789

Nose: Grassy & fresh .... green apples, barley sugar and caramelised nuts. 

Palate: An oak warmth initially then comes sherbet, meringue and clotted cream.

Finish: Long with runny honey and toffee balanced nicely by citrus peels (CSL).

A 21 year old from the Aultmore distillery.

Gorse and heather filtered waters of the Foggie Moss and malted barley free from peat smoke go into this beauty from the Aultmore distillery

Bottled from a refill hogshead at 46%.

An expression from Aberlour that has been matured in a combination of bourbon barrels, bourbon hogsheads and oloroso sherry casks. Aromas of Custard Cream biscuits, milky toffee and strawberries fill the nose, and the palate offers notes of strawberry jam, black pepper, honey and biscuits.

Polished copper colour. Orange cake, juicy malt then fruit mince pie and gobstopper. Aeration adds oatmeal biscuit to the aroma list. Almost chewy in texture - a sublime harmony of honeyed malt and light Christmas pudding at mid palate; then buttered raisin bread, followed by hints of caramel fudge and grassy freshness late in the fade. Woody to end, though still good vibrancy. Distinguished by its subtle staying power.

Bright polished gold in colour.

The nose shows bright vanilla syrup and poached pears, dusted with sweet barley grist, that combine with oak spice and candied peel to create a warm contrast.

Ripe yellow plums and nectarines on the palate infuse with vanilla, ginger and tangerine peel leading to wild flower honey and stewed barley 

The finish is exceptionally luscious and long with rich, dark sugars and warm oak spice thanks to the dark rum cask. A truly exceptional example of the marriage between cask, maturation and spirit.

This is a batch of 25 first fill ex-bourbon barrels filled in November and December 2010 after being distilled from barley harvested in August 2009. As ever, this Daftmill 2010 Winter Batch has been bottled without colouring or chill filtration.

These 25 barrels have yielded a generous 6550 bottles of this Winter Batch 2010 Daftmill at the distillery's preferred standard 46% strength.

Daftmill Francis & Ian Cuthbert - Daftmill is a farm distillery.  Owned and operated by the Cuthbert family, it only runs in the farm's quiet periods; midsummer and winter, sometimes producing as few as 100 casks per year.  When not distilling, Francis Cuthbert looks after the estate, growing the malting barley used to make this Lowland whisky.

Matured for a total of 13 years, the final 2 years of this Caol Ila were spent finishing in ex-Sassicaia red wine casks, a 'super Tuscan' red wine from Italy. The cask shows its character immediately with blackcurrant, dried fig and black forest fruitiness wrapping around Caol Ila's meaty peat smoke. The smoke and fruit mingle together, combining to create a distinctive fruity, peaty concoction that has made this on-going release from G&M so popular.

A 21 year old single malt, triple distilled and aged in second fill sherry casks, though nothing is lost to the power of the sherry. This bottling stands as the flagship for the core Auchentoshan range.

Nose: Soft and supple. Dry grass. Fruity notes, a citrus edge and very floral honey.

Palate: Oily, nuttiness. Dry and rounded with sugared peels.

Finish: Apricot conserve on granary toast with dry citrus notes.

Blood Oak earns its name from ageing in bourbon and red wine casks, which impart a deep crimson hue to the spirit. This whisky packs a spicey punch with notes of red fruit and ginger.

Like all Octomore .3 editions, the 13.3 is distilled from 100% Islay barley. The barley is grown  on Octomore farm, around two miles south of Bruichladdich Distillery. The name for the  Octomore range originated from this farm, and the .3?s are generally matured in a mixture of  ex-American and ex-European oak casks. 

Octomore 13.3 is matured in a combination of exAmerican whiskey and second fill ex-French oak casks. 13.3 distillery notes: Distilled in 2016 from the 2015 harvest of 100% Octomore Farm, Islay grown, Concerto barley Malted to 129.3 PPM Matured in a combination of first fill ex-American whiskey and second fill ex-French oak casks Matured entirely on Islay for five years Bottled at 61.1% Bottled unchill-filtered and colouring free at Bruichladdich Distillery Key tasting notes: vanilla and brown sugar counterbalanced with fresh green fruit notes.  Gentle and dry smoke building to a long finish with hints of creosote and sea spray

THIS ITEM WILL SHIP FROM OUR HAMILTON WAREHOUSE.

In just a fraction of a second, this bottling takes us to Laphroaig to breathe in the particularly invigorating salty sea air. Next, acting as a link between the peat and the other ingredients of the aroma and flavour palette, incredibly smooth dark chocolate brings us irresistibly towards the malting floors filled with the utterly divine fragrances of germinating barley.

Nose: clean, complex. On the first nose, traces of rubber, intense smoke and gentian root dig furrows into an anthracite-coloured peat. Allowed to breathe, this peat becomes more oily and medicinal (band-aid, merbromin), salty and even hot (cayenne). Gradually, the gamy character takes over (smoked fish and bacon). At the same time, the aromatic palette is undeniably jaunty, spring-like and bright.

Palate: powerful, lively. On the attack, blocks of chocolatey peat roll across the palate. Immediately after, iodine tincture and mustard seed bring lots of vitality. The mid-palate is a subtle mixture of herbaceous (hay, malted barley), fruity (pear, Golden Delicious) and vanilla sequences. At the end of the palate, a subtle liqueur of acacia honey and roasted pineapple unctuously floods the entire palette of flavours.

Finish: long, generous. In archetypal Laphroaig style, the start of the finish is peaty/chocolatey, fruity, iodine and phenolic (hydrocarbon, sleet). Rooted in its terroir (gentian, ginger), in a mineral-rich soil. A handful of dried fruits (almond, walnut) and citrus fruits (lemon, grapefruit) dominate the very dynamic end of the palate. On the retro-nasal olfaction, coconut milk, ash and aromatic plants (sage, verbena) stand out for their intensity. The empty glass is vegetal (Havana cigar) and chocolatey.