Mackinlay's - Shackleton ordered 25 cases of Mackinlay's Rare Old Highland Malt Whisky to take on his expedition of 1907.  In 2007, eleven intact bottles containing this perfectly preserved whisky were recovered from under the ice beneath Shackleton's base camp.

This has inspired our Master Blender, Richard Paterson, to create this Shackleton whisky as a personal and deeply felt project.  He has combined the best Highland malt whiskies, allowing them to marry over a long period to create an enigmatic blended malt with a dash of body and a whisper of smoke.  It has complex notes of vanilla, honey and orchard fruits with real warmth and depth at it's heart, like Shackleton himself.

Teacher's Highland Cream Blended Scotch Whisky (40% ABV, 1-litre bottle) is a classic, full-bodied Scottish blend featuring a high malt content anchored by the smoky Ardmore single malt.

From the Whisky Cellar

Another whisky from our exploration of Single Grains, this Strathclyde was aged for 22 years – distilled in October 1998 and bottled in August 2021, having been finished in a first-fill Oloroso Sherry Hogshead.

Colour: Deep Amber.
Nose: Polished oak, caramel shortbread and ripe red forest fruits.
Palate: Redcurrant jam, spearmint toffees, lychee and salted caramel.
Finish: A touch of spice on a long lingering finish with the red fruits adding a delicious tang.
Bottles: 253.

DISTILLATION PARTNERS “There’s some peated Glenturret in there, a bit of Caol Ila, Glenrothes, Ben Nevis and some “Dalrymple” (a tea-spooned malt from the Ailsa Bay Distillery).” 

MATURATION Oloroso Sherry Cask

SENSORY Deep mahogany with a rich Oloroso Sherry seasoned oak nose. Hints of cigar box, dried raisins, dark plums and festive spice. Palate shows charred Christmas cake ends, cigar box, gingerbread, burnt orange peel, smoked bacon. The finish is long, warming and lingering, balancing barbeque smoked meats with brown sugar, ginger and cinnamon.

CIGAR PAIRING Maduro’ (meaning ‘mature’ in Spanish) cigars are made from extra fermented and slow aged tobacco leaves and tend to be sweeter and darker than others. The Whisky Cellar’s Keith Bonnington suggests: 

1. Padron 1926 Series No. 35 Maduro (notes of coffee, pepper, cedar wood, leather and caramel) 

2. Cohiba Black Robusto Crystal (notes of cocoa and coffee) 

3. Camacho Triple Maduro (notes of earth and spice). Equally good with a cup of freshly brewed Arabica coffee, a densely sweet after-dinner dessert or a piece of dark chocolate (the minimum 70% cocoa fat version).