An authentic expression of the Martell style. Martell VSOP is now aged exclusively in red oak barrel. When a barrel is called “Red”, a reference to the reddish color of aged wood, it has aged before other eaux-de-vie during at least 2 years up to 8 years, reaching the perfect stage of maturation for both the wood and the spirit.. A deeper exploration of the influence of fine-grained oak red barrel creates the perfect bed to mature the cognac, allowing natural fruit aromas to blend harmoniously with subtle woody notes. A brilliantly rich and refined cognac.
MORTLACH 12 Year Old The Wee Witchie. The entry point of the Mortlach range, combining both ex-bourbon- and ex-sherry-matured whisky to balance the distillery’s traditionally weighty, dried fruit character against fresh fruit and vanilla notes.
The result is a success, combining the best of both of these worlds while still showing off the meaty Mortlach spirit.
This single malt Scotch Whisky is inspired by the iconic and rewarding first bottling of the 16 year old released in 1992. It has been matured in only Sherry casks to impart rich, fruity and fragrant notes atop the beasty complexity synonymous with Mortlach.
The ultimate decorative piece! Nikka Gold & Gold Samurai bottling, a Nikka Japanese blended whisky from the Yoichi distillery. Complete with removable samurai armour and helmet, this limited release is made available only to Japanese duty free. This eye catching package consists of a presentation box, Nikka blended whisky 43% 750ml, decorative metal cast armour and shield/ samurai suit, G&G samurai booklet, and slow-pour attachment.
Replacing the previous NAS Miyagikyo single malt as well as the remaining age statement expressions, this single release will represent the distillery going forward as demand for Japanese whisky remains as strong as ever. The new single malt is said to be made with whiskies spanning various ages (hinting at the inclusion of older whiskies than the previous NAS release) with classic delicate, floral character and primarily ex-Sherry casks used for maturation.
A combination of rich sweetness with a smoky dryness and appetising spice distinguishes this lovingly-matured Highland malt.
OBAN Little Bay. Bold and complex. This whisky boasts luscious notes of christmas pudding, citrus, and spice, with a dark-chocolate finish.
Comparing Octomore 11.1 and 11.3 gives one of our finest lessons in stratospheric smoke and barley terroir. While both editions are malted to a Brobdingnagian 100+PPM reading, the differences in barley character from the respective growing region is ever present. Our Octomore Islay barley is grown each year by friend and farmer James Brown, on Octomore farm itself. It is harvested, malted and distilled separately, even from our other Islay barley harvests, in order to become a single field, single vintage single malt.
MALTED TO 130.8 PPM
DISTILLED IN 2015 FROM THE 2014 HARVEST OF 100% SCOTTISH GROWN CONCERTO BARLEY
FULL TERM MATURATION IN FIRST FILL AMERICAN WHISKEY CASKS
MATURED ENTIRELY ON ISLAY FOR FIVE YEARS
BOTTLED UNCHILL-FILTERED AND COLOURING FREE AT BRUICHLADDICH DISTILLERY
BOTTLED AT 59.9% ALC./VOL
For its Octomore 12.3 release, the Bruichladdich Distillery used barley distilled on Islay - specifically from Octomore Farm. Peated to 118.1PPM, this expression was aged in a combination of first-fill American whiskey casks and first-fill Pedro Ximénez sherry casks from Fernando de Castilla (75% American whiskey casks, 25% Pedro Ximénez casks). Powerfully peaty, with radiant notes of sherried fruit shining through.
Independently bottled single malt Scotch whisky, matured for 12 years, from 2007 to 2019 in a single refill butt cask. After that slumber, it was bottled by Douglas Laing for the popular Old Particular range, with only 389 bottles produced.
A 2006 Aultmore single malt from indie bottler Douglas Laing, matured in a single refill hogshead for 14 years, before being bottled in October 2020 as part of its Old Particular series. Rich aromas of toffee, Christmas pudding, Chantilly cream and dried fruits fill the nose, complemented by notes of honey-glazed nuts, pecan pie, vanilla custard and orange zest throughout the palate.