Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk. Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillery's original, wooden washbacks. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnie's copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his family's income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland. Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillery's source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenie's copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenie's coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry. In addition, the size and shape of Balvenie's stills the stills' necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenie's signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special." The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenie's Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices. Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant." 

Sitting alongside its 11s series counterparts, this Ten Year Old brings a subtler, more mature dimension to the otherwise youthful exuberance of the .1, .2 and .3 spirits. While we deliberately keep the barley influence forward in the .1 and .3 editions, our .2 and Ten Year Old editions introduce cask influence at varying ends of the Octomore age spectrum. While the malt for our Octomore Ten Year Old is initially higher in PPM, the influence of those 5 extra years results in a calmer, deeper spirit.

TASTING NOTES

CHARACTER: Grown up Octomore, relaxed and refined, with age we lose some of the vitality but develop a sense of calm and deep complexity.

AROMA: Wonderful Bouquet of Peat and fruit. Nectarine and citrus fruits with hints of pineapple and mango, a depth of rich sweetness and complexity. Vanilla and oak sugar, nutty and vibrant. With age the fruit comes through so well, and the depth of flavour is wonderful, more exotic fruits and that citrus and minerality character which is the DNA of our spirit.

TASTE: Wonderful salty tang on the lips, leading into a viscous and honey like texture. Beautiful fruit notes and sweet oak make this a joy to hold on the palate, the peach, ripe pineapple and mango, dried apricot and peach notes are beautifully weighed against the smoke and oak, the extra age and combination of casks bring a level of maturity to this expression of Octomore that gives a new dimension to our understanding of this exceptional single malt

FINISH: Oak driven, coconut, tobacco, vanilla, then smoke. The time in the cask has calmed the smoke, both through the phenols lowering naturally over time and the influence of the oak becoming greater.

COLOUR: Gold.

Triple distilled then matured for over eighteen years for a refined whisky. The result: a refreshing Lowland Single Malt whisky with the added infusion of ripe citrus and green tea, the warmth of toasted almonds and the signature smooth, delicate Auchentoshan taste. Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TASTING NOTES

TO THE EYE: Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TO THE NOSE: Fresh tobacco leaf, then some sweetness, layered with a hint of caramelised sugar, green tea and almonds. 

TO THE TONGUE: A smooth whisky taste with a floral freshness and a burst of sweet barley at first. This gently ebbs, revealing a tangy zestness of Auchentoshan whisky. The palate is left alive and refreshed. 

TO THE END: A long, lingering well balanced Single Malt. A dram that invigorates the senses. 

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arran's master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arran's copper-pot wash still and then again through Arran's copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies. Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arran's master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.

Situated on the Recherlich Farm in the Speyside region of Scotland, Glenfarclas Distillery was founded in 1836 by Robert Hay, a tenant farmer. In 1865, Hay sold the distillery to John Grant for 511. Grant was a cattle breeder at the time, and was looking for a staging post between his farm in Glenlivet and the commercial market situated in Elgin. When Grant passed away in 1889, he left the estate to his son George. George died shortly thereafter and his children, also named George and John Grant, took control of the distillery. After saving the distillery from the brink of bankruptcy, the Grant Brothers modernized and expanded operations at the distillery such that in May 1912, a rival distiller wrote "of all the whiskies, malt is king of all the kings, Glenfarclas reigns supreme." Today, George S. Grant the great-great-great grandson of a cattle farmer represents the sixth generation of Grants that own and manage the Glenfarclas Distillery, one of the last remaining independent distilleries in Scotland. Glenfarclas Single Malt Scotch Whisky is made from freshly harvested barley, which is malted and mashed with water sourced from the heather-clad slopes of the Ben Rinnes Mountain. The crystal-clear spring water, which cascades down the 3,000-foot mountain through peat and granite, is the lifeblood of the Glenfarclas Distillery. After the barley has been malted and mashed, it is fermented using a proprietary yeast culture. The wash the liquid that remains after fermentation is then distilled twice through Glenfarclas' copper-pot stills. While most distilleries use modern, steam-powered stills that lengthen the lifespan of the still, Glenfarclas Distillery continues to use traditional direct-heated stills in order to preserve the classic flavors of the Scotch whisky. After distillation, the heads and tails of the distillate are discarded and the whisky is matured until it has reached its peak flavor. Glenfarclas 105 Highland Single Malt Scotch Whisky was initially developed in 1968 by George S. Grant, who decided to bottle a barrel of Glenfarclas Whisky at cask strength as a Christmas gift for family and friends. Today, the whisky represents one of the most classic and elegant Glenfarclas labels, and continues to be bottled at cask strength. It has a deep, golden color, along with an aroma of apples, pears and dark coffee. With a touch of water, the aroma fades into notes of rich spices, oak and sherry on the palate, and leads to a long, smooth finish with a lingering smoky flavor. Glenfarclas 105 was rated one of the Top 5 Single Malt Scotches by Wine Enthusiast, which gave it a score of 95 points and said that it had an "almost bourbon-like beauty. "In addition, it was said to be a "Best Bang For Your Buck" by Malt Maniacs.

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvee crafted from cask profiles originally selected by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt – a union of the classic floral elegance of Bruichladdich and heavy peat. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.

TASTING NOTES

Character: The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of islay flavours and aromas but with such finesse that you welcome the storm.

Colour: Gilded lily.

Nose: Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.

Palate: Wow! Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.

Finish: It’s long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul.

Mood: It cries “freedom”. You are in a good place and you envy no man. You feel alive and ready for whatever lies ahead, knowing that the true spirit of Islay is with you.

Situated on the Recherlich Farm in the Speyside region of Scotland, Glenfarclas Distillery was founded in 1836 by Robert Hay, a tenant farmer. In 1865, John Grant purchased the distillery from Hay for 511. Grant was a cattle breeder at the time, and was looking for a staging post between his farm in Glenlivet and the commercial market situated in Elgin. When Grant passed away in 1889, he left the estate to his son George. George died shortly thereafter and his children, also named George and John Grant, took control of the distillery. After saving the distillery from the brinks of bankruptcy, the Grant Brothers modernized and expanded the operations such that in May 1912, a rival distiller wrote "of all the whiskies, malt is king of all the kings, Glenfarclas reigns supreme." Today, George S. Grant the great-great-great grandson of a cattle farmer represents the sixth generation of Grants that own and manage the Glenfarclas Distillery, one of the last remaining independent distilleries in Scotland. Glenfarclas 25 Year Old Single Malt Scotch Whisky is made from freshly harvested barley, which is steeped in water sourced from the heather-clad slopes of the Ben Rinnes mountain. The crystal-clear spring water, which cascades down the 3,000-foot mountain through peat and granite, is the lifeblood of the Glenfarclas Distillery. After the barley is malted, it is milled and mashed before being fermented using 100% cultured distiller's yeast. The wash the liquid that remains after fermentation is then distilled twice through Glenfarclas' copper-pot stills. While most distilleries use steam-powered stills as they are more efficient and preserve the lifespan of the still, Glenfarclas Distillery continues to use direct-heated stills in order to preserve the traditional flavors of the whisky. After distillation, the heads and tails of the distillate (the whisky produced at the beginning and end of the distillation process) are discarded and only about 15% of the distillate the heart of hearts is preserved for maturation. Glenfarclas 25 Year Old is the quintessential Speyside sherried single malt scotch. The whisky has a smooth, silky texture, along with a rich aroma of berries, tropical fruits and fruitcake. The aroma gives way to notes of hazelnuts, toffee, dried fruits, milk chocolate and espresso on the palate. The finish is rich and everlasting, with hints of cherries, chocolate and nutty smokiness. Glenfarclas 25 Year Old Single Malt Scotch Whisky earned the Silver Medal at the International Wine & Spirit Competition in 2014. In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky. Laphroaig 25 Year Old Single Malt Whisky is aged for a minimum of 25 years in a combination of European oak casks that were previously used to mature Oloroso sherry and American oak casks that were previously used to mature bourbon. In addition, the maturing casks of whisky are laid to rest in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of dried fruits, cinnamon, and smoky peat. Once the whisky has matured for a minimum of 25 years, it is bottled at cask strength. Laphroaig 25 Year Old Single Malt Whisky was awarded the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned a score of 95 points from Whisky Advocate, which said that the whisky "brilliantly fuses two different styles of whisky into a single, remarkable experience." 

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringan's Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula. In 1828, Springbank Distillery was founded on the site of Archibald Mitchell's illicit still in Campbeltown. (Today, Mitchell's great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon. By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times. Following distillation, Springbank 15 Year Old Single Malt Scotch Whisky was matured for 15 years in European oak casks that were previously used to mature sherry. The whisky has an aroma of dark chocolate, Christmas cake, almonds, toffee and oak. Notes of figs, marzipan, brazil nuts, raisins and nutmeg dominate the palate, and give way to a finish accented by touches of chewy leather, tobacco and oak. Springbank 15 Year Old earned a score of 95 points from the Beverage Testing Institute, and a perfect score from Wine Enthusiast.

In 1958, a rare blend of Scotch malt and grain whiskies was found in 10 oak casks in the Port of Leith, Edinburgh in a warehouse owned by William Muir. It was soon discovered that the blend was originally distilled in 1954, and that the original recipe dated back to the 1800s. Several years later, in 1966, a small quality of the blend (which was now 12 years old) was bottled for the private use of the directors of William Muir. Six individuals were instrumental in this project, and therefore the whisky came to be known as Syndicate 58/6, named after both the year the Scotch was discovered and the number of people involved. Syndicate 58/6 Premium Blended Scotch Whisky contains 18 single malt whiskies and 4 single grain whiskies, and is aged through a solera system. Solera aging involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time. Because of the solera aging process, Syndicate 58/6 still contains a small amount of the original blend discovered in 19858. Finally, Syndicate 58/6 Premium Blended Scotch Whisky is married and additionally matured for up to two years in Oloroso Sherry casks imported from the Andalucia region of Spain. As a result, Syndicate 58/6 Premium Blended Scotch Whisky has an burley aroma of roasted grains, cinnamon, oatmeal, orange peel and light smoke. The body is full of complexity, with notes of honey, apple pie, sherry and butterscotch, and leads to a hearty finish complete with smoked meats, pepper and tanned leather. This limited edition was bottled exclusively for Mahesh Patel and Whisky Concierge in 2014.

First released in 2006, Flaming Heart was the first whisky to combine the rich, complex spice of Scotch aged in new French oak with the evocative peat-reek smoke of Islay malt whisky. It created a genre-defying style that was smouldering, spicy, complex - and so popular that we’ve re-released it five more times in the years that followed. In this 2018 edition, we have reintroduced a subtle sherry-cask influence that adds an additional layer of complexity and richness. A medium smoky-peaty base is enriched by a sweet maltiness and notes of baking spices and dried fruit.

The quintessence of the Black Bull range. The 12 Year Old weighs in at a punchy 50% abv – a real contender for the prize list. This blend is a marriage of Malt and Grain that have undergone a 12-year maturation in refill ex-bourbon American oak hogsheads and finished in ex-Oloroso European butts. This nurtured and cultivated Highlander demonstrates a nutty sherry influence with the prototypical Black Bull chocolate so brace yourself for a full-on flavour experience that will rampage all over your senses.

Tasting Notes

Color: Old Amber

Nose: Robust, chunky aromas of sherry, red fruits, cherries and toffee with a suggestion of vanilla and lemon sherbet.

Palate: Creamy chocolate, fruit and honey with apply and an expressiive nuttiness,

Finish: Buttery toffeem long lastingm cooerdinated, silky. 

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky. Described by Laphroaig's distillery manager, John Campbell, as the richest of the rich, Laphroaig Lore Islay Single Malt Scotch Whisky pays homage to the distillery managers of Laphroaig's past, the custodians who have encapsulated and continued the distillery's rich craft for generations. From the founding of Laphroaig, these custodians have each made their own mark, whether it was drying the malting barley at lower temperatures than most, using two sizes of spirit still, pioneering the use of ex-bourbon barrels, or reintroducing the quarter cask to Scotch whisky-making, says Campbell. Each of these decisions has made Laphroaig the unique, premium whisky it is today. We make the whisky we make because of what has been passed on down to us. Laphroaig Lore Islay Single Malt Scotch Whisky is aged in a number of casks, combining the best of first-fill bourbon barrels, quarter casks and Oloroso Sherry hogsheads. As a result, the whisky has a rich, smoky aroma with notes of ocean spray and ash. The palate, which is filled with bitter chocolate, vanilla, salted caramel and roasted chestnuts, leads beautifully to a finish complete with malt grain, chocolate chip cookies, tropical fruit and, of course, lots of peat. It's our story, bottled. says Campbell. 

Translated from Gaelic as the water of life, Usquaebach pronounced oos-ke-bah is the etymological root of the modern word whisky. With Usquaebach well face the devil, says Scottish poet Robert Burns in his famous 1791 work Tom OShanter. While the word itself was first trademarked in 1877, the blend used in Usquaebach Blended Scotch Whisky actually dates back to the 1700s, when traveling merchants and artisans would combine spirits from the highest-caliber single distilleries to create fiery, sophisticated blends consumed by people throughout the country's rolling hills. Usquaebach Old Rare Blended Scotch Whisky is crafted by Usquaebach's master blenders, who search for the very best malts and grains from Scotland's most reputable single malt distilleries. The blend contains 41 specially-selected single malts which are up to 20 years old 85% of the blend is comprised of such single malt whiskies, with the remaining 15% made up of blended grain whiskies (the blending has been done by the Laing family in Scotland for over 100 years). As a result, Usquaebach Old Rare Blended Scotch Whisky has noticeable aromas of coffee, tobacco leaf and white pepper. The palate is smooth, with notes of saddle leather and lemon curd leading to a long, complex finish with hints of seasoned oak, charcoal and fresh mint. Usquaebach Old Rare Blended Scotch Whisky was served at the 1969 and 1989 Presidential Inaugural Dinners (for Presidents Nixon and H.W. Bush). 

Here’s to the Smokeheads. The ones who reject the humdrum, and walk to the beat of their own drum. Relentlessly exploring. Pouring less boring. And loving. Every. Last. Drop.

Here’s to rule-breaking, breathtaking Islay single malts born of a simple ambition: to smoke tradition, and forge a new path. Whiskies for rebellious souls who refuse to compromise and whose restless spirit never dies.

With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd.

Our hero Islay single malt offers heavy woodsmoke and peat, through to honeyed sweetness, via salt, seaweed and spice. The Original Smokehead is an immense, life-affirming whisky that stands out from the crowd.

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haig's distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein. Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industry's best whiskies to bottle under our brand." MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industry's highest accolades, in October 2009. Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56% ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.