Buckle up. Bushmills Single Malt Whiskey 16 year old is is truly one of the great whiskeys of the world. Aged for about 15 years in a combination of Oloroso Sherry and bourbon-seasoned casks, and then finished for about 9 months in port wine pipes (large barrels unique to making port wine.) This single malt shows its layers of flavor, juicy fruits, nuts and spice, as well as a hint of ruby redness. It’s best enjoyed neat. Okay, maybe one small cube of ice to open it up.

TASTING NOTES

Aged for a minimum of 16 years in a combination of Oloroso Sherry and Bourbon seasoned casks, then finished for several months in Port Wine barrels, BUSHMILLS 16 Year Old is a unique maturation which imparts distinct notes of juicy fruits, nuts and spice, as well as a hint of ruby redness.

This rare bourbon ages in oak barrels for nearly two decades and is only available in small quantities once a year, every fall. Sip this polished, well-aged whiskey to appreciate why patience is such a virtue.

TASTING NOTES

The fragrant aroma has almost a wine-like character with hints of almond, cigar boxes and cinnamon. The delicate and dry mid-palate tastes of leather, vanilla and tobacco. This bourbon lingers, finishing with hint of leather and toffee.

Recent Awards

2021 Gold International Wine & Spirits Competition

2021 Excellent / Highly Recommended (90-94 pts) Ultimate Spirits Challenge

2020 Best Small Batch Bourbon 11 Years and Older San Francisco World Spirits Competition

2020 Extraordinary / Ultimate Recommendation (95-100 pts) Ultimate Spirits Challenge

Description This isn’t your ordinary American bourbon-style whiskey its Tim Smith’s century-old moonshine recipe aged and filtered with toasted oak and maple wood imparting color and revolutionary flavors. The final process allows the whiskey to cool in Oak containers and the result is Tim Smith’s revolutionary Climax Whiskey – Made to be in a Class of its Own.

Bere Barley is a six-row heritage variety that has long since been forgotten from the modern world of standardised whisky making. Its revival into present day has taken effort and resilience from an entire network of millers, growers and agronomists. Our Bere project is dedicated to those like-minded souls, who have preserved a legacy and found modern applications in flavourful food and drinks, whatever the odds. This Bruichladdich Bere Barley was distilled in 2010 from a 2009 harvest, brought home by Peter, John, Magnus, Sydney and Duncan on the Orkney Islands.

TASTING NOTES

Nose: At first the nose is dominated by cereal, porridge oats, malty notes but quickly followed by intense fruit, ripe pear and peaches in syrup, lemon meringue pie. There is a fresh breezy quality like fresh linen. The oak brings honey, vanilla, coconut and hints of cinder toffee and fudge. As time opens this unique dram up, the peach notes become all enveloping and anything else is had to find.

Taste: Back to the malted barley on the palate, the texture is like honey, rich and incredibly viscous. A range of sweet fruit and oak notes jostle for position, peaches in syrup again, honey, chocolate, cinder toffee and apricot jam, there is an amazing sweetness from the oak and malt that is unlike any other spirit we make, the Bere barley gives so much intensity of flavour and the spirit has drawn deep from the wood in the last eight years.

Finish: On the finish there is an air of gentle grace as the softness of the fruit continues, pear and apple come through with the peach notes and offer another dimension. The oak and malt fade away slowly and leave you to contemplate an incredible experience.

Character: An absolute delight to behold, from the outstanding texture to the intensity of the fruit, this ancient grain yet again confirms our barley exploration is based on distillation for flavour not yield. This particular vintage has an intensity and range of flavour I have seldom seen before but inspires us yet again to continue our journey.

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 sulfur 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." Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage, they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla. 

No other bourbon today can stand 20 years of aging, but this bourbon does it with style. “Pappy” Van Winkle was a true character. This bourbon, like “Pappy,” is full of personality that makes it a very special whiskey, and some might argue, one of our best bourbons. It has been put in the class of a fine after-dinner cognac. 

Tasting Notes

See a dark amber and dark orange cast. This full bodied bourbon is reminiscent of oiled leather, smoke, minerals, coffee and cigar boxes. Take in the endless ranges of aromatics and flavors. Enjoy the infinite finish.

Awards (Most Recent Awards)

2018 Double Gold Medal, Best Bourbon, Best Small Batch Bourbon - New York International Spirits Competition

2018 Bronze Medal - San Francisco World Spirits Competition

2018 Excellent

2016 Gold Medal, Best Age Statement Bourbon - World Whiskies Awards

2015 Chairman's Trophy; "Tried & True" - 98 points - Ultimate Spirits Challenge

2015 Winner, Best Bourbon - Age Statement - World Whiskies Awards

2014 Silver Outstanding Medal - International Wine & Spirits Competition

2014 Double Gold Medal - San Francisco World Spirits Competition

Chivas 12 is a classic for a reason. Made up of the finest malt and grain Scotch whiskies, this 12-year-old blended Scotch whisky is our signature status blend – and never fails to deliver.

Our signature 12-year-old whisky is a blend of iconic Speyside flavours. Over the years our Master Blenders have maintained the classic taste created in the 19th century by the pioneers of blended Scotch whisky, founders John and James Chivas.

TASTING NOTES

CASK FINISH: A variety of casks are used for maturation of the 12-year-old Scotch whiskies that make up this blend, leading to a greater depth and character

NOSE: An aromatic infusion of wild herbs, heather, honey and orchard fruits.

PALATE: Round and creamy with a full, rich taste of honey and ripe pears alongside vanilla, hazelnut and butterscotch notes.

FINISH: Rich and lingering.

BLACKENED x Willett Kentucky Straight Rye Whiskey was curated with an in-house marriage of Kentucky high rye and low rye recipes that were hand-selected by both Rob and Drew from Willett Distillery’s Family Estate Selection. The high rye whiskey offers spicier, more robust notes like fresh-cut hay and walnut, while the low rye features a slightly sweeter, earthier taste, such as cinnamon, mint and honey. Drew and Rob naturally gravitated towards these two recipes for a balanced flavor, smoothed out by the whiskey’s collective age statements and cask finishing. The oldest whiskey features an age statement of 8 years, while the average age of the bottling is 6 ½ years.

The whiskies are then married together and finished in Madeira Casks for up to 14 weeks, imparting subtle fruity notes, honey overtones and hints of raspberry. During that time, the whiskey undergoes the proprietary BLACK NOISE™ sonic enhancement process that uses the low hertz frequencies from Metallica’s music to vibrate the barrels, causing a greater interaction between the whiskey and the wood, forcing the liquid further into the barrel and extracting more flavor and color.

For the first release in the series, Rob Dietrich and Willett Distillery’s own Master Distiller, Drew Kulsveen, teamed up to create the BLACKENED X Willett Kentucky Straight Rye Whiskey Finished in Madeira Casks.

TASTING NOTES

Sweet-simmered rhubarb and brown sugar butter, corn husk, vanilla bean, cigar box and ripe fig on the nose. A mouth-warming symmetry of buttery caramel & earthy mint on the palate, with a degree of raspberry sweetness from the Madeira cask-finish, balancing with the rustic notes of fresh cut hay from the high rye and rolling into a white pepper, cinnamon butter & walnut finish.

Creek Water Spirits Mud Mouth is a whiskey with natural coffee and vanilla flavors and carbonation.

Introducing the first expression in The Bootleg Series by Heaven's Door. Named after Bob Dylan's famous Bootleg Series of albums, the line-up invites people to experience the art of craft whiskey on a new level and will feature unique and unreleased whiskeys, including special blends, barrel finishes and rare stocks. Each offering in the series features one of Dylan's paintings on a hand-made ceramic bottle in a collectible leather case.

The Tullibardine Marquess Collection celebrates their heritage and strong link with the hamlet of Tullibardine. 

Following traditional maturation in first-fill Bourbon barrels, the whisky has spent an additional year in Sicilian Marsala wine casks.

Keith Geddes, master blender at Tullibardine Distillery, said: “It’s another exciting moment for Tullibardine to be announcing The Murray Marsala Cask Finish – a whisky that pays tribute to our story and continues to experiment with new wood types to create a complex and delicious single malt.

“It’s a superb release, handcrafted by the dedicated workforce based at this small artisan distillery. We have sourced delicious and sweet Sicilian Marsala wine casks, which have been filled with our signature single malt and left to mature for a little over a year.

“As with previous releases, it is a glorious illustration of the versatility of Tullibardine and our efforts to experiment to produce propositions that suit both new and existing consumers alike.”

It is a celebration of where it all began back in 1820, taking you on a sensorial journey through the fragrant aisles of John Walker’s original grocery store. Rare and exceptional whiskies, including ghost stocks from the long-closed distilleries of Pittyviach, Cambus and Port Ellen, have been explored to craft a whisky that reimagines the exotic flavours of the 1820s. All the whiskies in this limited edition have been aged for at least 28 years.

Tasting Notes

SMELL: A complex, rich whisky with layers of flavor in which an array of fruit aromas come together in harmony, balanced with warming spices and a soft, rolling smoke redolent of the rich array of exotic goods on offer. Dried fruit such as sultanas and figs are sweetened by hints of candied ginger, before berries, brown sugar and aromatic spices fill up the senses.

TASTE: The first sip opens the doors to reveal delicious layers of spice mingling with sweet honey and rich molasses inspired by the rows of tempting jars. Waves of sultanas, cocoa beans and herbal notes are carried on wisps of soft smoke leading you further down the aisles of John’s store with every sip.

FINISH: A sweet spice lingers as the door closes behind you.