Ardnamurchan 'Heritage Barley Release' 59.2%

This new release from Ardnamurchan is a first for the distillery, made from Golden Promise barley, a varietal that is rarely grown today. This whisky is distillate-led, revealing and highlighting the character of the barley and how it was distilled. The aroma is an explosion of barley, melted butter and honey, with notes of digestive biscuits, apricot jam and marzipan. The palate is sumptuously fatty and oily, with marzipan again, and more nuts joining notes of orange cake and baked apples. Buttery and rich with toasted coconut and orchard fruits in the finish, this is an expression that shows the very essence of this unique barley.

Region: Highland
Strength: 59.2%
Volume: 700ml

A New Zealand exclusive produced in collaboration with Signatory Vintage. Distilled at the Ardmore distillery situated half-way between between Inverurie and Huntly in rural North East Scotland. Distilled in July 2010 and aged for 14 years in total, its final phase of maturation took place in a first-fill Oloroso hogshead.

The aroma initially evokes old dunnage warehouses, before a flood of raspberry ripple ice cream, rocky road and chocolate dipped raspberries. Ardmore's signature smoke is there, a subtle undertone of fragrant beech wood coming from an old wood smoker. On the palate, this is rich and dense with tart summer fruits, charred peaches and hard creamy toffee (Scottish, of course). There is a heart of burnt orange zest and cinnamon spice that lands soft and dry in the finish.

Diluted by time to 58.4% cask strength, this whisky will show its natural oils with water added to your glass, throwing a cloudy haze.

58.4% ABV | 700mL

#N/A

Maturation : Pedro Ximenez sherry cask
Tasting Notes: Dark Rich notes of honey, orange & dried fruit with hints of dark
chocolate

Limited Release

Created by Doug McIvor, the Spirits curator for Berry Bros. & Rudd, this release is created exclusively from single malts that matured in ex-sherry casks. The nose is inviting and has a classic dark sherry and prune-like aroma, with a touch of freshly struck matches. The taste gives a sweet, well-balanced fruit and a chewy, satisfying finish with nuts and toffee.

Glenallachie Distillery pronounced "Glen-alec-y" is located in the heart of Speyside near Aberlour.  It was built in 1967 mainly to contribute to the MacKinlay blends.

COLOUR
Polished Bronze.

NOSE
Butterscotch and honey playing the lead, with raisins and mocha in the background.

TASTE
Honey, marzipan and bananas, with lashings of butterscotch, raisins and a delicate hint of mocha.

This 10-year-old Ben Nevis single malt exudes some beautiful coffee, chocolate, and toffeed peat notes, a firm representative of the Western Highland style.

A 2019 addition to the GlenAllachie core range, this 15 year old single malt was treated to a finishing period in sherry casks before bottling. The casks in question were a combination puncheons and hogsheads that previously held Pedro Ximenez and Oloroso sherry. Master distillery Billy Walker described this expression as having an "exceptional balance of the distillery's spirit and the influence of the Sherry casks used during maturation." We'd have to agree.

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.

"A sweet, balanced and beautifully easy-drinking dram, Langskip’s strength is matched only by its smoothness. Matured entirely in first-fill bourbon casks, this whisky has a unique richness and an extraordinary depth of flavour. Bottled at 58% alcohol by volume, Langskip represents the very best of Wolfburn.

Aromas of fruit blossom meld with dried apples and light oak. In the background you’ll find traces of raisins and dates mixed with rich fruit cake.

Flavours burst onto the palate, rich and sweet, including maple syrup, dark chocolate, almonds and raisins. The finish lingers nicely – hints of vanilla gently fade away with a warming trace of caramel at the end."

Distiller's note. 

Rusty Peg -ESB 4%

The old and the new collide in a delicious malty clash. A complex British malt base contrasts with a fruity new world hops.
Salute the past, welcome new horizons and embrace the malt.

Beer Contains : Water, Malted Barley,(Gluten) Malted Wheat (Gluten) , Hops, Yeast.

bb 29/04/26

Named in honour of the inquisitive and extremely “fursty” ferrets of the Gribble Inn, a celebrated golden brown ale, full of character

4.0% ABV

BB 30/6/26

Our 2022 Brewer's Guild Trophy winner is named after the Dark Sky Reserve in the Mackenzie Basin. This beer is best enjoyed on a wintery evening whilst partaking in some shooting star spotting. A pitch black pour with a tight tan head reveals an abundance of complex coffee, chocolate and caramelized sugar aromas that meld with roasted grains and some wood char. Light and creamy is the first impression; giving way to coffee and campfire roast marshmallows finishing with a dry and lengthy roasty bitterness that's classic of the style.

ABV: 6.5%

It doesn't have to always be about hops. With the surging popularity of overtly hoppy beer, there's an extreme demand for the aromatic little flowers. The history of beer has never seen such overwhelming pressure on the international hop supply. With entire crops unavailable to the smaller brewery, these are the Darkest Days for the hard-core hop heads. But this isn't about hops. This is about a delicious oatmeal stout, darker and more ominous that your hopped up fears. Challenge your palate with this, decidedly, devilish drop. Enjoy full bodied bitter chocolate and espresso notes, with a rich texture, at cellar temperature with your friends and family.

Oatmeal Stout - 6% ABV

An OG One Drop Berliner Weisse base with a novel blend of 2 different bacteria, a unique yeast strain, and a big dose of Aussie Raspberries and White Peaches. Expect a bold fruity hit and a gentle citrus-lacto tartness backed up with a sweet, full, fresh peachy flesh finish. Simple. Elegant. Yummo. 

5.2% ABV

Best Before: 2026/03/18