Brilliantly peaty 12 year old whisky here from the Benriach Distillery, released as part of its new core range launched in 2020. To create this expression, Dr. Rachel Barrie used a combo of bourbon, sherry and Marsala wine casks, imparting sun-dried fruit and warming festive spice notes to the smoky single malt. Ought to be fab for chilly evenings, this one...

Benriach The Smoky Ten, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.

The BenRiach distillery is a single malt Scotch whisky distillery in the Speyside area of Scotland. It is currently owned by Brown-Forman Corporation after being purchased on 1 June 2016 as a subsidiary from the BenRiach Distillery Company Limited, formed by two South African funding partners, Geoff Bell and Wayne Keiswetter, and Scotch whisky expert Billy Walker. In 2008, the company expanded their portfolio with the acquisition of the Glendronach distillery. as well as the Glenglassaugh distillery in March 2013.

The BenRiach Distillery was established by John Duff in 1898, close to the Longmorn Distillery which was also owned by Duff. The distilleries were joined by a private railway, with a private steam locomotive, the Puggy, to transport coal, barley, peat and barrels between the distilleries. Soon after the railway was established in 1900 the distillery stopped production in the wake of the bankruptcy of Pattison’s whisky, a major Scotch Whisky purchaser. Only BenRiachs maltings remained in active use, producing malt for Longmorn. It didn’t produce spirit again until 1965 when it was reopened by Glenlivet Distillers Ltd. In 1978 the distillery changed hands, this time to Seagrams. Seagrams became part of Pernod Ricard in 2001 and the BenRiach distillery began operating for just three months of every year. In 2004 the distillery was acquired by an independent consortium, the BenRiach Distillery Company Limited.

Benriach The Original Ten, is a non-peated single malt which is aged in bourbon, sherry, and virgin oak casks. After at least 10 years of aging it is bottled with natural color at 43% ABV. It is one of four new core expressions crafted by master blender Rachel Barrie which launched in October 2020. The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to our signature style and richly layered Speyside Single Malt.

The BenRiach distillery is a single malt Scotch whisky distillery in the Speyside area of Scotland. It is currently owned by Brown-Forman Corporation after being purchased on 1 June 2016 as a subsidiary from the BenRiach Distillery Company Limited, formed by two South African funding partners, Geoff Bell and Wayne Keiswetter, and Scotch whisky expert Billy Walker. In 2008, the company expanded their portfolio with the acquisition of the Glendronach distillery. as well as the Glenglassaugh distillery in March 2013.

The BenRiach Distillery was established by John Duff in 1898, close to the Longmorn Distillery which was also owned by Duff. The distilleries were joined by a private railway, with a private steam locomotive, the Puggy, to transport coal, barley, peat and barrels between the distilleries. Soon after the railway was established in 1900 the distillery stopped production in the wake of the bankruptcy of Pattison’s whisky, a major Scotch Whisky purchaser. Only BenRiachs maltings remained in active use, producing malt for Longmorn. It didn’t produce spirit again until 1965 when it was reopened by Glenlivet Distillers Ltd. In 1978 the distillery changed hands, this time to Seagrams. Seagrams became part of Pernod Ricard in 2001 and the BenRiach distillery began operating for just three months of every year. In 2004 the distillery was acquired by an independent consortium, the BenRiach Distillery Company Limited.

The Balvenie Double Wood is a 12 year old single malt which gains its distinctive character from being matured in two woods. Over its period of maturation, it is transferred from a traditional oak, whisky cask to a first fill European oak sherry cask. The traditional casks soften and add character, whilst the sherry wood brings additional depths of flavour.

A terrific single malt from The Balvenie. This Speysider was initially aged in traditional oak casks before it was finished in casks which previously held Caribbean rum, imparting some extra sweetness and warmth to the whisky. In fact, to create it, Balvenie malt master David C. Stewart made his very own blend of West Indian rums, filled it into casks, and then eventually replaced the rum in said casks with Balvenie's whisky! The fabulous result is a well-rounded whisky with notes of toffee, fruit and vanilla.

Ardbeg's Wee Beastie is a youthful single malt drawn from a combination of ex-bourbon and Oloroso sherry casks, bottled up at five years of age. Peaty notes sit at the fore for this one, with oak somewhat taking a back seat, since... Well, y'know, it didn't stay inside those 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 impres

In 2009, Jim Murray’s Whisky Bible named Ardbeg Uigeadail ‘World Whisky of the Year’ – in praise of its “utter silky brilliance” and “complexity on a level only a handful of distilleries in the world can even dream of reaching.”

Pronounced ‘Oog-a-dal’, it’s a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. Ardbeg Uigeadail was voted by the 120,000+ strong Ardbeg Committee as their favourite Ardbeg.

Non chill-filtered at 54.2% ABV

Ardbeg have gone and made a gift pack that both makes perfect sense but you would have never predicted. The Islay distillery has paired a bottle of its marvellous An Oa single malt with a BBQ smoker! To use the smoke, you fill the puck with wood chips and place it at the back of your BBQ grill, then wait until your BBQ is sufficiently smoky, and then place your food around the puck, allow it to smoke out further, and then serve - perhaps alongside a glass of Ardbeg An Oa...

ARDBEG 10 Year Old, is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. Named World Whisky of the Year in 2008. Ardbeg 10 Years Old is the opening bottling to what Ardbeg terms their Ultimate Range. The releases which follow in this series are Uigeadail and Corryvreckan, neither of which feature age statements. Ardbeg 10 is also the lowest-priced and most widely available Ardbeg bottling today. This peaty dram is bottled at 46% alcohol by volume (92 proof) and is non-chill filtered.

Whereas the Ardbeg name has become synonymous with (or infamous for, depending on how you personally see things) annual limited releases, Ardbeg 10 Years Old stands apart. Within a rotating lineup of bottlings featuring daring finishes and marketing to match, the tried and true 10 has found more sure footing for itself.

Ardbeg Distillery (Scottish Gaelic: Taigh-staile na h-Àirde Bige) is a Scotch whisky distillery in Ardbeg on the south coast of the isle of Islay, Argyll and Bute, Scotland, in the Inner Hebrides group of islands. The distillery is owned by Louis Vuitton Moët Hennessy, and produces a heavily peated Islay whisky. The distillery uses malted barley sourced from the maltings in Port Ellen.

The Ardbeg distillery has been producing whisky since 1798, and began commercial production in 1815.Like most Scottish distilleries, for most of its history, its whisky was produced for use in blended whisky, rather than as a single malt. By 1886 the distillery produced 300,000 gallons of whisky per year, and employed 60 workers. Production was halted in 1981, but resumed on a limited basis in 1989 and continued at a low level through late 1996, during the period when Ardbeg was owned by Hiram Walker. In 1997 the distillery was bought and reopened by Glenmorangie plc (subsequently taken over by the French company LVMH on 28 December 2004) with production resuming on 25 June 1997 and full production resuming in 1998. The distillery was reopened by Ed Dodson in 1997 and handed over to Stuart Thomson, who managed it from 1997 to 2006. Michael “Mickey” Heads, an Islay native and former manager at Jura who had worked at Ardbeg years earlier, took over on 12 March 2007.

Distilled from barley grown at the North West of India. Amrut mature their single malt in New American Oak and ex-bourbon before bottling.

Cask Speyside 10 Year Old A.D. Rattray. Is Cask Speyside by A. D. Rattray, a single malt of 10 years of limited edition coming from a distillery in Speyside unknown. What we do know is that he spent his decade of maturation in bourbon barrels, giving the whiskies all those delicious notes of vanilla and fruity. A Speysider, rather beautiful, presented in a lovely green hue of the water

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.

The House of Martell has introduced a disruptive cognac within the Martell range, revealing a new cognac filtered at room temperature - and not below 0C - like most cognacs - to obtain smoother and more expressive aromas to be enjoyed on ice. Through this method, the Martell NCF's smooth taste is exceptionally preserved.

Martell Cordon Bleu is the cognac for true connoisseurs and has acquired legendary status since its creation by Edouard Martell in 1912. Its distinctive taste, characterised by a predominance of eaux-de-vie from the Borderies, and its timeless bottle design make it a classic, unequalled in the world of cognac.  An explosion of deliciously fruited, spice notes. Elegance linked to aromatic richness is what defines Martell Cordon Bleu.

1870, Maurice Hennessy created Hennessy X.O for his circle of friends and introduced a new style of cognac.  Hennessy X.O is the Original, the emblematic icon of the Hennessy Maison.  Deep and powerful, the eaux-de-vie of this Hennessy X.O cognac are aged in young barrels and marked out by their power and energy, but also by their capacity to achieve a great roundness through time.