When you look at the almost transparent color of this Ledaig, you know straight away that the cask will have no influence on its aromatic and taste palette. Both earthy and marine, it is also rustic and at the same time very elegant and easy to access that does not exclude complexity. It expresses in a way that could not be more natural all the paradoxes that make the reputation of this single malt from the Isle of Mull.

54.2% ABV

This was Tomatin was distilled in the Highlands in December 2008. 

It spent a decade in a single refill hogshead REF - DL13774, and was bottled by Douglas Laing in November 2019 with an outturn of 384 bottles at 48.4% ABV.

Nose: Big and richly defined in Malted barley, gentle spices and fruit.

Palate: Hits big with cereal, honey, vanilla and even a hint of salt.

Finish: Dark molasses mix interestingly with all the aforementioned (FHL).

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In just a fraction of a second, this bottling takes us to Laphroaig to breathe in the particularly invigorating salty sea air. Next, acting as a link between the peat and the other ingredients of the aroma and flavour palette, incredibly smooth dark chocolate brings us irresistibly towards the malting floors filled with the utterly divine fragrances of germinating barley.

Nose: clean, complex. On the first nose, traces of rubber, intense smoke and gentian root dig furrows into an anthracite-coloured peat. Allowed to breathe, this peat becomes more oily and medicinal (band-aid, merbromin), salty and even hot (cayenne). Gradually, the gamy character takes over (smoked fish and bacon). At the same time, the aromatic palette is undeniably jaunty, spring-like and bright.

Palate: powerful, lively. On the attack, blocks of chocolatey peat roll across the palate. Immediately after, iodine tincture and mustard seed bring lots of vitality. The mid-palate is a subtle mixture of herbaceous (hay, malted barley), fruity (pear, Golden Delicious) and vanilla sequences. At the end of the palate, a subtle liqueur of acacia honey and roasted pineapple unctuously floods the entire palette of flavours.

Finish: long, generous. In archetypal Laphroaig style, the start of the finish is peaty/chocolatey, fruity, iodine and phenolic (hydrocarbon, sleet). Rooted in its terroir (gentian, ginger), in a mineral-rich soil. A handful of dried fruits (almond, walnut) and citrus fruits (lemon, grapefruit) dominate the very dynamic end of the palate. On the retro-nasal olfaction, coconut milk, ash and aromatic plants (sage, verbena) stand out for their intensity. The empty glass is vegetal (Havana cigar) and chocolatey.

Distilled on 4th October 1984, this version will blow you away with its complexity, presence and generosity. The breadth and depth of this Glenlossie's palette of aromas and flavours are quite simply extraordinary.

The concentrated initial nose is roasted (coffee), fruity (black grape) and chocolate. Initially mineral, it gradually becomes medicinal (camphor). The elegant attack pays tribute to malted barley. The mid-palate is a real sweet treat (strawberry cream cake). The silky finish wavers between aromatic plants and autumn shades (chestnut). The retronasal olfaction is mentholated .

One of only 530 bottles available worldwide.
Cask Type: refill Sherry Butt
Cask No: 2533
Distilled: 4th October 1984
Bottled: 27th July 2018

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Sweet vanilla and dry cured meat aromas.  Peat smoke undertones are complemented by banana and apricot.

Ripe Banana, kiwi and vibrant hints of fresh citrus, leading to a long, sweet and smoky finish.

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

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Refill wood, west coast air, 17 years of silence. This 2008 Tobermory has done everything the slow way, bottled at 54.9%, with salted lemon, sea herbs, wax polish and just enough funk to keep things interesting. Understated until it isn’t.

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A Westport 'blended malt', distilled in 2003, aged for 21 years and bottled at natural cask strength.

Nose: Ripe dark berries, stewed plums, and rich fruitcake, with hints of polished oak, cinnamon, and toasted almonds.

Palate: Silky and mouth-coating, with waves of dark chocolate, spiced orange, sticky toffee pudding, and black cherries, balanced by a touch of espresso and walnut.

Finish: Long, warming, and deeply satisfying, with lingering notes of dried figs, molasses, and a whisper of oak spice.

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This is Decadent Dram's 'Glen Toon' 8 Year Old, made by mixing together a 2014 1st fill hogshead of unpeated Glen Toon with a 2016 1st fill barrel of peated Glen Toon. The resulting multi-vintage small batch was bottled with a few degrees reduction at 57.1%.

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This 12-year-old Bunnahabhain spent its life balanced between refill wood and fresh sherry casks (roughly half and half), drawing on the best of both: the distillery’s coastal soul sharpened by refill, and its richness deepened by sherry.

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The marriage of two refill barrels, that have been combined in a 3rd fill sherry hogshead for over two years and bottled at natural cask strength.

*Delivery may take up to 5 working days

Westie Sponge Three is a 1^st fill sherry butt of 1999 Springbank. Fully matured in Campbeltown for 24 years and bottled at natural cask strength.  

This is a particularly powerful and rugged example of Springbank. Very coastal and salty, with a leathery, nutty and almost tarry sherry profile, and then layers of familiar waxiness, mineral oils and soft, background peat smoke underneath. The whole thing is drenched in distillery character and is beautifully evocative of the west highlands.

Nose: Tarred leather, smoked walnuts, aged pipe tobacco, and dried dark fruits lead into fresh salinity and classical Springbank character.

Nutty, drying, and earthy old sherry blends seamlessly with waxiness and soft, peppery peat smoke in the background.

Palate: A remarkable texture with waxy, tarry richness. Flavours of mineral oil, sandalwood, cured meats, candied citrus peels, and walnut wine evolve into coastal notes of smoked olive oil, salted almonds, and herbal peat reminiscent of eucalyptus and cough syrup.

Finish: Exceptionally long, balancing medicinal and umami elements with squid ink, ointments, tar liqueur, resinous fir wood, and camphor. The fresh, coastal aftertaste lingers gloriously.

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From a single refill hogshead of 1994, 30 year old Springbank, bottled at natural cask strength. This one is totally distillate driven and a spectacular demonstration of raw, pure, mature Springbank distillery character. Evocative, deep, nuanced and complex old Springbank of real beauty.

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From a small batch, multi-vintage marriage of two refill barrels of Glen Grant, from 1994 and 1995 respectively, bottled at 30 years of age and natural cask strength.

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From a single refill hogshead of 2011 Teaninich, bottled at 13 years of age and reduced to this series’ trademark easy drinking strength of 48.5%.

Tasting notes:
Nose: Sweet cereals, beers, waxes, and mineral oil, with hints of shoe leather and creamy background smokiness. Notes of mint and eucalyptus add a fresh touch.

Palate: Rich, sweet, and rounded, with beery and spicy flavors. Waxes, mint, and smoked olive oil shine through, accompanied by trails of peat smoke and sweet malt extract. Lovely richness with a mouth-filling texture.

Finish: Long, peppery, and slightly peaty, with candied fruits, tea tree oils, and putty.