Full of El Dorado, Simcoe & Centennial hops that rest on an approachable malt base, Wulfenite brings big notes of pineapple, pine and bitterness while showcasing a beautiful orange-red colour that is worthy of the rare gem's namesake!

5.5%

All Octomore .1 editions are distilled from 100% Scottish barley. They are primarily aged  only in ex-American oak, in varying percentages of either ex-bourbon or ex-Tennessee  whiskey casks. The .1?s are the backbone of each new series as they demonstrate the raw  character of the clean Octomore spirit, balanced with the modest ex-American whiskey  influence. 

13.1 distillery notes: Distilled in 2016 from the 2015 harvest of 100% Scottish grown Concerto barley Malted to 137.3 PPM Full term maturation in first fill bourbon barrels Matured entirely on Islay for five years Bottled at 59.2% Bottled unchill-filtered and colouring free at Bruichladdich Distillery Key tasting notes: rich toffee, coconut and vanilla

Strictly one per person

Dark, peppery and appealingly spicy aromatic Syrah from the northern Wairarapa Lynfer Vineyard. Hand picked grapes with intense flavours of deeply rich black plum fruit were all hand picked and destemmed with fermentation and
maceration in stainless steel for 14 days. The wine was aged in 228 litre French oak barrels for 12 months and the wine was bottled unfined and
unfiltered. Still youthful, drinking beautifully and has a good four to five years of ageing potential up its sleeve. 

Originally released for the Travel Retail market, this edition of Jack Daniels Tennessee Whiskey is bottled at 100 proof, adhering to the rules sets as part of the Bottled in Bond Act, which was passed all the way back in 1897. The bumped-up ABV helps bring forward the bright fruit and oak spice notes. Aromas of cooked fruit dusted with cinnamon, toasted brown sugar and almond. Green apple and fried banana on the palate, paired with maple syrup and punchy black pepper. Oak and toffee stick around on the finish.

14 years old, this Glentauchers-Glenlivet bottled by Cadenhead has been matured in both ex-bourbon and ex-sherry casks. With pear drops, peaches, treacle and a touch of nutmeg on the nose, we've landed in Scotland for pudding on a winter's night. Flavours of poached pears and vanilla ice cream topped with chocolate flakes come alive on the palate. The finish is a wee glass of mulled wine, rich and warming with orange slices, crushed cloves and dark chocolate.

This bottling has been matured in re-charred Bourbon barrels and is light and fruity through and through. The nose is vibrant and refreshing with notes of zesty citrus, moving to sweet raisins covered in chocolate. The sweetness piles on the palate with creamy vanilla custard and marzipan. Finally, delicate creme brulee light pear drops and lemon fondant send this lovely light dram on its way.

This Tamnavulin from Cadenhead has spent 14 years maturing in a small selection of ex-bourbon barrels. Aromas of juicy stone fruits soaked in syrup, fresh pineapple, peaches and grapefruit kick off this summery feeling dram. Zesty lemons with banana cake covered in caramel buttercream arrive on the palate. Finally, warm fruits, flat cola and chocolate biscuits come through to finish.

Imagine a bowl of summer berries on a warm day with the smell of fresh earthy aromas. This wine is a complex amalgamation of all those flavours and more, made from a single vineyard planted over 50 years ago at 1,000 metres above sea level near the village of Aana in the Bekaa Valley. Deep, gravelly soil over a limestone base provides the vines with concentrated flavoured grapes and low yields (25-30 hectolitres per hectare) result in concentrated wines and the altitude keeps the average yearly temperature at around 25 ? C, encompassing cold, snowy winters, mild springs and hot summers.

Musar Jeune is one of our most complex reds in store right now and rocks deliciously earthy dark flavours of black cherries, dates, figs and luscious dry decadence. This maverick blend of Cinsault, Syrah and Cabernet is made from grapes grown in the Beqaa Valley, a fertile area in eastern Lebanon, which is also an active war zone. The Beqaa Valley is also known as Bekaa, Biqâ and Becaa and is home to the Hochar family’s famous Chateau Musar, winery renowned by producing complex, unconventional blends of French red grapes. 

Founded by Gaston Hochar in 1930, Chateau Musar lies in a 17th century Mzar castle in Ghazir, just North of Beruit overlooking the Mediterranean sea. One of the great wines of the world Chateau Musar has been run by Gaston's sons, Serge (who studied winemaking under the great Emile Peynaud at the University of Bordeaux) and Ronald since 1959. The grand vin is a blend of Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre with the white wine being a blend of native varieties including Merwah and Obaideh. With glowing reviews from international wine critics, Chateau Musar produces an earthy complex range of wines that age beautifully and Serge Hochar was awarded the first Decanter magazine "Man of the Year in 1984".

Chateau Musar is typically a blend of Cabernet Sauvignon, Cinsault and Carignan. It pours a deep ruby colour with high viscosity. Red cherries, plums, carob and figs dominate the nose with a hint of eastern spice. Kirsch and plums follow through to the palate with blackcurrant and chocolate. The tannins are velvety soft and this wine has a lot of depth and fruit concentration with a long finish.

Parrotdog Black.

Introducing Parrotdog Black –  a seasonal release stout, just in time for the cold.  

Perfectly balanced for easy-drinking.
A smooth and full-flavoured stout,
with a refined roasted malt
character and a hint of chocolate.

Pre-orders are now open, for end of May release. We’ll be in touch next week with promotional material.

This is a single cask bottling that has been specially selected by the team at Whisky Galore. Matured in a single ex-American oak standard barrel, it was chosen for its distinctive zesty, zingy flavours.

Nose: Fresh scrumpy apples lead the aroma, with, a hint of eucalyptus, moving to spicier clove, cardamon and poached-pear liquor.

Palate: A fizzy burst of sherbet flavours up front, with a slightly salty liquorice and limoncello following. A taste of white chocolate drizzled on pastries, Parma ham and honey-dew melon lingers with wine poached ripe pears in the background.

This special release from Benriach is the first expression in a century to be produced entirely using barley malted from Benriach's historic floor maltings. This whisky has been matured in both bourbon and virgin oak barrels. This brings out notes of barley sugar, almond fudge, orchard apples, vanilla and honeyed pear. A long lasting finish is full of malty notes.