During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all." The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky. After the barley has been fermented, it is distilled twice first through Glenlivet's wash still, and then again through Glenlivet's spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper (the copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile). In addition, the height of the stills ensures only the lightest vapors are condensed, and makes for a more delicate and elegant whisky. Recently, folks at The Glenlivet have been experimenting with mysterious releases without tasting notes and cask information. Spectra is one such limited-edition box set that contains a selection of 3 distinct 200ml single malt bottles. The first hints at a fruity expression, the second promises a smoky and briny experience, and the last holds a creamy sweetness. Each expression showcases The Glenlivet's signature style and presents a tasting challenge in the form of a digital experience a journey that starts by scanning the provided QR code. After completing the guided digital tour and receiving a grade based on your performance, you get to compare your findings with the thoughts of Master Blender and Distiller Alan Winchester.

DOUBLE CASK

The Macallan Double Cask 18 Years Old, a perfectly balanced single malt whisky matured for 18 years in both American and European sherry seasoned oak casks. Sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character.

DRIED FRUITS, GINGER, TOFFEE

Two oaks, creating the perfect harmony within one exceptional single malt whisky. Our Double Cask whiskies are aged in two types of oak, in specially selected hand-crafted casks seasoned with dry Oloroso sherry. American oak imparts delicate flavours of vanilla, citrus and butterscotch. European oak delivers the unmistakable subtle spice of The Macallan. Once matured, two exceptional whiskies unite to create a distinctive single malt with a sweeter, warmer taste and character. Enjoy it neat, over ice or in a serve.

THE EXPERIENCE

COLOUR: Amber honey.

NOSE: Dried fruit, ginger and toffee. Rich orange with hints of clove and nutmeg.

PALATE: Rich raisin and sultana with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus.

FINISH: Warm oak spice with ginger, turning to sweet orange.

IN COLLABORATION WITH STEVE MCCURRY

Steve McCurry has been one of the most iconic voices in contemporary photography for more than 30 years, with scores of magazine and book covers, over a dozen books, and countless exhibitions around the world to his name.

He followed our journey of The Macallan cask from its origins in the forests of America and Europe, through the cooperages and Bodegas of Spain, and to our distillery in Speyside, Scotland. There the casks meet our new make spirit and are patiently matured until they are harmoniously united to create a distinctive single malt with a sweeter, warmer taste and character.

FROM THE CASK

Every Macallan single malt reveals the unrivalled commitment to the mastery of wood and spirit for which The Macallan has been known since it was established in 1824. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts. Our reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. Sourced, crafted, toasted and seasoned under the watchful eye of the Master of Wood, the hand-picked casks are delivered to the demanding specifications of the Whisky Mastery Team. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky. Once filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.

Exposing the structural brilliance of our pure, unadulterated Octomore super heavily peated spirit, our 11.1 edition is powerful, understated and vibrant. Underpinned with a delicate balance of smoke and sweet vanilla from the ex-American oak casks, this single malt has spent just 5 years in contact with fresh first fill wood. The presence of peat on the palate is huge, and yet is incredibly balanced with clean fruit and floral notes. Distilled in 2014 from the 2013 harvest of 100% Scottish barley then filled into active ex-American oak, this high provenance, high peat single malt is a fitting embodiment of how quality ingredients demand less time to reach maturity.

TASTING NOTES

CHARACTER: Lithe, sleek with intense earthy peat notes, balanced by the presence malt sugar, vanilla and oak. The scents of Islay in a glass – the ozone fragrance of the sea, bog myrtle from the moss and peat smoke in the cold night air and at the heart of it all a warmth that brings harmony to the whole.

AROMA: Initial notes of Lemon, wet peat, pencil shavings, and a salty minerality. Peach yoghurt, cinder toffee, rubbery smokey almost antiseptic notes come from the peat smoke, well balanced with the green fruit and malty notes coming through the spirit. Honey, malt sugar, dried grass, come through with time with a little hint of ginger and wood spice.

TASTE: Brown sugar sweetness hits the palate initially. The chilli heat of high strength carries the Octomore DNA across the palate, it is clean, supple in texture and has a complex combination of flavours rushing for attention. Another taste and stone fruit, apricot, that peach yoghurt come to the fore and then the cask influence appears with sweet vanilla, toasted oak, brown sugar and soft toffee. The maritime notes, the minerality and citrus all weave the Bruichladdich DNA through the flavour profile bonding the sense of place and identity in this dram.

FINISH: Malt, huge Peat notes, earthy and oily, tar and bonfires. Vanilla honey, ginger spice and syrupy sweetness.

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years. Known as the "gentle dram," the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of "Her Majesty's Customs & Excise and so has to stay locked." The heads and tails of the spirit are re-distilled, while the pure middle bit goes back into casks to mature. Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2% of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the leftover barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation are also used as fertilizer for the next year's barley crop. Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. The Tomintoul 25 Year Old spent at least a quarter of a century in a selection of the finest ex-bourbon American oak casks.

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenols, and then mixed with unpeated malt produced on the Scottish mainland. "You have to be careful here on the malting floor," says Eric Tait, Highland Park's Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and I'm running five floors at the moment." After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Park's peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkney's unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke. Fans of Highland Park and cask-strength whisky will be glad to know that the distillery is adding annual cask-strength releases to their permanent lineup. Highland Park Cask Strength No.1 is the first in the series that is meant to showcase the casks' influence in its pure, unadulterated form. "I want to give everyone who loves Highland Park the chance to experience our single malt whisky in its purest form by bottling 'straight from the cask but allowing you to choose the strength you want to drink this special single malt," says Master Whisky Maker Gordon Motion. The different-aged sherry-seasoned American oak casks are hand-selected by him and the spirit is bottled without chill-filtration at 126.6 proof.

Matured in American oak and Oloroso sherry casks, this sublime 19 year old whisky is the epitome of an aged Ardbeg. Part of a highly sought-after and collectable Ardbeg series, 19 Years Old Batch 3 is the latest expression. This sublime third batch is, like the bottles before it, is inspired by Islay’s Traigh Bhan beach.

Ardbeg Traigh Bhan masterfully performs the impossible – balancing the lull and crescendo of its intense flavours. However, the story behind this rare aged liquid is what truly sets it apart…

A whisky resigned to the furthest reaches of the Ardbeg Warehouse, Ardbeg Traigh Bhan 19 Years Old Batch 3 was one of the only spirits in the Distillery’s history to be bottled in the midst of a global lockdown. Having spent months on end behind closed doors, this unprecedented bottling is now ready to come out from the dark… and into the light.

Non chill-filtered at 46.2% ABV.

Color: Rose Gold.

Nose: In this whisky, faint waves of scented woodsmoke mingle with sea spray and pine resin. Wisps of aniseed toffee and sweet lilies follow on the breeze while fresh citrus zest laps over notes of cayenne pepper. With a splash of water, waxy notes and charcoal flow into droplets of classic Sherry and linseed oil.

Palete: A rush of rich, sappy textures is followed moments later by classic sweet smokiness. Tarry rope and treacle toffee plunge the palate into a second wave of soot and aniseed twists. Smoke bobs on the horizon, while smoked brown sugar, walnuts and spices gently dissolve away.

Finish: A long, unhurried finish carries bitter almonds and clove in its wake, before slowly drifting away.

The Glenfarclas distillery is a family business in its truest sense, having been in the hands of the Grant family for 6 generations. The distillery, which started its operations before 1791 and was first granted a license in 1836, was bought by John Grant in 1865. Grant, a well-known cattle breeder, first leased the distillery to his distant cousin John Smith. When Smith left in 1870 to start the Cragganmore distillery, John's son George took over. In 1890 George died only a year after his father, and left the distillery to his widow and two sons, John and George. George's sons, George S. Grant and John P. Grant incorporated Glenfarclas as a private limited company in 1947, and a few years later George was appointed the chairman of the company, staying at the helm for 52 years. The early years of George's tenure were marked by rapid growth and expansion, with the production doubling due to high demand from blenders. In the late 1960s, demand for whisky started to decline, and Glenfarclas lost its biggest client. George made the wise decision to put aside more stock for the distillery's own bottling instead of relying heavily on the demand from blenders. This resulted in the distillery now having an abundance of aged stock, and their warehouses currently hold casks of the past seven decades. Now the distillery is run by the 5th and 6th generation of the family, still faithful to the vision of creating the finest Highland single malt whisky in the Speyside way. With over 150 years of experience in the family, the distillery produces a traditional Highland malt with a heavy sherry influence using artisan methods handed down through generations. Glenfarclas is one of the few distilleries using direct fired stills, and their six stills are the biggest in Speyside. The spirit is distilled twice before being put in casks, which are kept in traditional dunnage warehouses. Glenfarclas's 10-year expression is aged in the finest European oak casks used once for Oloroso sherry, which are personally picked by John Grant at a family-owned bodega in Spain. The youngest of the eight whiskies in the distillery's aged range has a depth and finish you would expect from a much older drum.

The Glenfarclas distillery is a family business in its truest sense, having been in the hands of the Grant family for 6 generations. The distillery, which started its operations before 1791 and was first granted a license in 1836, was bought by John Grant in 1865. Grant, a well-known cattle breeder, first leased the distillery to his distant cousin John Smith. When Smith left in 1870 to start the Cragganmore distillery, John's son George took over. In 1890 George died only a year after his father, and left the distillery to his widow and two sons, John and George. George's sons, George S. Grant and John P. Grant incorporated Glenfarclas as a private limited company in 1947, and a few years later George was appointed the chairman of the company, staying at the helm for 52 years. The early years of George's tenure were marked by rapid growth and expansion, with the production doubling due to high demand from blenders. In the late 1960s, demand for whisky started to decline, and Glenfarclas lost its biggest client. George made the wise decision to put aside more stock for the distillery's own bottling instead of relying heavily on the demand from blenders. This resulted in the distillery now having an abundance of aged stock, and their warehouses currently hold casks of the past seven decades. Now the distillery is run by the 5th and 6th generation of the family, still faithful to the vision of creating the finest Highland single malt whisky in the Speyside way. With over 150 years of experience in the family, the distillery produces a traditional Highland malt with a heavy sherry influence using artisan methods handed down through generations. Glenfarclas is one of the few distilleries using direct fired stills. The six stills at Glenfarclas are the biggest in Speyside. The spirit is distilled twice before being put in casks, which are kept in traditional dunnage warehouses. Glenfarclas's 12-year expression is aged in the finest European oak casks used once for Oloroso sherry, which are personally picked by John Grant at a family-owned bodega in Spain. This multi-award winning expression, bottled at 43% ABV, is an excellent introduction to the distillery style for those who enjoy a sherried whisky.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. In addition, the curiously small stills — some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie — produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. Now in its fourth incarnation, The Macallan Classic Cut 2020 Edition is bottled at a higher 110 proof in order to let the full flavor to shine. This time their Whisky Mastery Team, headed by Polly Logan, explores different cask types for the first time in the series. A combination of sherry-seasoned European oak casks and ex-bourbon American oak casks was used to craft its unique profile that has "a sweet lightness brought by the ex-bourbon oak casks, intertwined with the depth and complexity created by The Macallan’s signature sherry-seasoned oak casks."

The bedrock of the British monarchy, the Stone of Destiny has been the coronation seat of kings and queens for centuries.

The Dalmore Port Wood Reserve is an indulgent, smooth single malt that displays a multitude of exotic flavours. The spirit is initially matured in American white oak ex-Bourbon casks, yielding soft vanilla and honey notes. The whisky is then apportioned between American white oak casks and aged Tawny Port pipes from W & J Graham’s vineyard in Portugal. The two parts are then brought back together to harmonise the flavours before bottling.

ABV: 46.5%

Bottle Size: 750ml

What if we matured The Peat Monster in French oak for a few years? Peat Monster Arcana is the result; using complementary malt whiskies, we have captured the richly spicy and more subtly smoky profile of three experimental casks.

FLAVOUR PROFILE

Chocolate, cinnamon and boat tar appear on the nose while the palate is fruity and compellingly waxy. A dry smoky presence steadily builds.

Hunt down a grill and gather your ancestors, because the Ardbeg BBQ Smoker is bringing the everyday cookout into a new age!

This gift pack includes one BBQ Smoker and one bottle of Ardbeg An Oa – the perfect spirit for sippin’ and tearin’. Small but mighty, the smoker lets you surround your food with smoke in just a few easy steps. Simply fill the puck with wood chips, lay it at the back of your grill, wait until your BBQ is sufficiently smoky, place your food around the puck, smoke it out some more, and voilà!

Once your food is smoked, cooked, and practically falling off the bone, all that’s left to do is plate up and pair with a delectably smooth dram of Ardbeg An Oa.

Color: Light Gold

Aroma: Rounded and smoky – like burning Applewood – with creamy toffee, aniseed, treacle and dates. A curious suggestion of juicy fruits, such as peach and banana. With a drop of water, reminders of Ardbeg’s classic fragrance – lime, pine resin, fennel, saddle soap and tar. A gentle waxiness, such as fragrant candle wax, and hints of smoked herbs. An Oa gives a final subtle reminder of the sea with briny notes and seaweed, accompanied by a delectable creaminess.

Tates: A smooth, creamy texture leads into a bold syrupy sweetness, flavours of milk chocolate, treacle toffee, aniseed, orange and smoky tea leaves. Gentle, sweet spices (nutmeg & cinnamon), some cigar smoke, and a unique note of grilled artichokes. Wood is always present in the spirit, gently nutty and reminiscent of a carpenter’s workshop.

Finish: Lingering, seductive, gentle yet intense, with flavours of aniseed, hickory and subtle smoke.

ARDBEG AN OA

Ardbeg An Oa’s rounded and subtly smoky aromas make it the prime spirit for toasting by the BBQ. With notes of thick cigar smoke, roasted tea leaves and grilled artichokes, this whisky is the perfectly peaty dance partner for your smoky culinary creations.