Featuring ginger cake, orange fondant, caramelised pear and brandy snaps on the nose with fresh ground coffee, chocolate ganache and cinnamon apple on the palate. Initially matured in American white oak, this limited 21 Year Old edition 2015 release is transferred into first-fill Matusalem oloroso sherry butts. The Dalmore whisky spends a decade in these exceptional casks for an outstanding finish with Oxford marmalade, macerate cherries and soft liquorice.

Yamazaki Whisky is the No.1 single malt whisky in Japan. Yamazaki is Suntory's flagship single malt, multi-layered with fruit and Mizunara aromas. Yamazaki 18 Year Old is rich with mature autumn fruit resulting in a blackberry, strawberry and dark chocolate palate and long, spicy, smooth finish.

This 30 year old Glenfarclas Single Malt has been matured in some the best oak casks available to Glenfarclas. Produced in the heart of Speyside, Whiskies from this area are generally known for their elegance and complexity. Dark amber-gold colour leads to the rich, intense combination of sherried fruit, Christmas spices, peat smoke and dark chocolate. The warm and rich flavours gradually melt into a lingering fruit and nut chocolate feel on the palate. The finish is long lasting and velvety smooth.

Glengoyne leave their finest sherry casks almost entirely to their own devices for 30 years. Almost, but not quite. Twice, perhaps three times in three decades, the malt master will taste this ongoing alchemy of cask and spirit. His aim: to hand-select only the best sherry oak casks.Aromas are rich and enticing; iced cinnamon rolls, orange boiled sweets, fresh sweet oak with raisins and the faint hint of mint. A silky texture on the palate coats the mouth with banana, berry jam, malt biscuit and classic sherry oak depth. pleasantly long and balanced with ground spice, dried fruit and soft scottish tablet finally unveiling the merest wisp of peat smoke.

Designed by David Stewart M.BE, 'lbe Balvenie Rare Marriages Range is a collection of three distinct whiskies that showcase extraordinary layers of depth and complexity. On the surface, these whiskies arc immediately The Balvenie with the distinct runny honey and underlying rich oakincss, they arc exceptional drams. But to those who enquire further, who give the whisky time, kt the flavours unfold. They will discover the flavours slowly dissipate to reveal layers of toasted man;hmallows, fresh fruit and cinnamon, a continuous unveiling of discovery. Every sip unveils layers of exceptional complexity; from a seemingly subdued appearance evolves into astounding timeless tranquillity. Seemingly simple, yet incredibly complex. Tasting Notes: The initial bold vanilla oak flavours slowly dissipate to reveal layers of toasted marshmallows, fresh fruit terrine and cinnamon infused apple tart. Serving Suggestion: Serve neat or with a couple of drops of water (to bring out the flavours).

Established in 1994 Sullivans Cove is the quintessential small-batch luxury whisky. Distilled in Hobart, Tasmania, Sullivans Cove single malt is made using traditional methods and 100% Tasmanian ingredients. Inspired by nature and patiently aged the distillers aim to seek the sublime. Each cask is nurtured to it's natural peak, thousands of tiny decisions go into helping each cask reach its full potential. No two batches will be the same and every batch an opportunity for exploration. Tasmania has some of the cleanest water in world, making it an ideal place for producing world class whisky. Tasmania also has some of the best barley growing land in Australia. The combination of good grain and good water is the foundation of all good whisky. 100% Tasmanian malted barley is used to make all Sullivans Cove whiskies. The wash is brewed locally by brewers with decades of experience before being double distilled in a unique, Tasmanian built pot still (her name is Myrtle). The first distillation, known as the "wash run" produces "low wines" of about 20% abv. The low wines are then put back through the still for the "spirit run" to produce a spirt of around 70% abv. This spirit is then diluted to 63.5% abv before it enters into the casks for ageing. The majority of whiskies are aged in either 200L American oak ex-bourbon barrels, or 300L French oak ex-tawny barrels. Allowed to mature over many years in the unique Tasmanian climate - generally between nine and eighteen years. Sullivans Cove French Oak Single Tawny Cask Tasmanian single malt whisky has become a legend in its own right, one of the most sought after whiskies in the world, and the bottle that put the Australian whisky industry on the map after winning World’s Best Single Malt at the World Whiskies Awards in 2014. In order to create this award winning single malt whisky, Sullivans Cove's team selected the purest ingredients and highest quality French oak Tawny casks (Australian port-style wine), which impart rich flavours of chocolate, dried fruit and powerful oak. Each barrel displays its own special character, producing only a few hundred bottles of rare quality, so each time another Sullivans Cove French Oak is opened, a new page in Sullivans Cove's famed story is turned. Bottle Information Barrel Number - TD0405 Bottle Number - 212 of 477 Filled Date - 16/07/2013 Decanted On - 21/03/2023

Gran Patrón Burdeos is crafted in very limited quantities from the finest 100% Weber Blue Agave grown in the Highlands of Jalisco. Twice distilled and aged in used American and new French oak barrels, it is then finished in vintage Bordeaux wine barrels, which impart a dark amber colour and a taste that's velvety smooth with hints of vanilla and raisins. The companies entire tequila-making process takes place at Hacienda Patrón, where they only make Patrón. And they take pride in everything about it. From their eco-friendly reverse osmosis irrigation system to the agave byproduct they recycle. And most importantly, in the people involved in making our tequila – 60 hands from beginning to end.

Product Information: Boasting a depth and refinement that can only come with age, the Old and Rare American Oak single casks are matured for a minimum of sixteen years in American oak casks previously used to age Bourbon. Aside from the notes of vanilla, caramel, coconut, fruit, and subtle white floral and herbal nuances, these whiskies are hugely textural with incredible complexity and length of palate. Each bottle is presented in a hand-made, solid wood presentation box and includes a letter of authenticity signed by their Head Distiller Heather Tillott. As a single cask bottling, every tiny batch is different, expressing the unique characteristics of each barrel. Each bottle comes in a unique, hand made, solid oak presentation box, and includes a letter of authenticity signed by our Head Distiller. Maker: In 1994, on remote island at the far end of the world, a distillery was brought to life from humble beginnings. Away from the whisky establishment, Sullivans Cove were free to explore and perfect their process. Informed by the past and inspired by possible. Bringing a distinctly Tasmanian twist to a whisky craft, shaped by centuries of practice. 20 years later, their commitment to carefully crafting exceptional whisky, inspired by nature and patiently aged, was rewarded when Sullivans Cove was named the World’s Best Whisky. Overnight the secret was out. Special things were quietly happening on this small 'Apple Isle', and whisky lovers globally were intrigued. In a world of instant gratification and impatient consumption, Sullivans Cove offer an alternative. Genuinely rare whisky which can’t be rushed, and which can never be replicated. Philosophy: Distilled in Hobart, Tasmania, Sullivans Cove single malt is made using traditional methods and 100% Tasmanian ingredients. Inspired by nature and patiently aged the distillers aim to seek the sublime. Each cask is nurtured to it's natural peak, thousands of tiny decisions go into helping each cask reach its full potential. No two batches will be the same and every batch an opportunity for exploration. Tasmania has some of the cleanest water in world, making it an ideal place for producing world class whisky. Tasmania also has some of the best barley growing land in Australia. The combination of good water and good grain is the foundation of all high-end whisky. 100% Tasmanian malted barley is used to make all Sullivans Cove whiskies. The wash is brewed locally by brewers with decades of experience before being double distilled in a unique, Tasmanian built pot still (lovingly called Myrtle). The first distillation, known as the "wash run" produces "low wines" of about 20% abv. The low wines are then put back through the still for the "spirit run" to produce a spirt of around 70% abv. This spirit is then diluted to 63.5% abv before it enters into the casks for ageing. The majority of whiskies are aged in either 200L American oak ex-bourbon barrels, or 300L French oak ex-tawny barrels. Allowed to mature over many years in the unique Tasmanian climate - generally between nine and eighteen years. Nose - Vanilla Cream, Cashew Nuts, Honey Quite the attention grabber! Starting off with fresh green apples and a whole lot of American oak. Initially, the oak profile is on the tight side, but with air it loosens and begins to express its buttery sweet self – cashew nuts in honey, sponge cake and vanilla cream. At the same time as the oak profile is unfolding, so is the bounty of Sullivans Cove spirit character – incredibly fruity and citrusy with mango, guava, kiwi and cantaloupe. A delicious and brilliant complimentary array of flavours. Palate - Lemon Curd, Chamomile, Cocoa Powder Wow, incredible texture and presence. Thick and waxy spirit simply bursting with candied ginger, deep chamomile, daisies and Dutch cocoa powder. The structure and body are both full and broad, initially oak-driven, but now coming into perfect balance as the spirit expresses sweet citrus and salted cantaloupe, filling out the mid-section. Wafers and sponge cake come next (with berry jam this time!), and the palate continues to unfold with orange sherbet, Turkish delight, more Dutch cocoa powder and a beautiful bright herbal and floral layer. Finish - Chocolatey, Warm Citrus, Savoury Notes Leading the finish is the rich, chocolaty side of American oak, swiftly accompanied by the delightful warmth of citrus and fruity notes, particularly guava, reminiscent of the nose. As the finish unfolds, the herbal and bright elements intensify, and impressions of watermelon candies, daisy stems, subtle savoury hints akin to a hot chocolate stout, all rest upon a broad structure supported by beautifully firm tannins. Bottling Information Barrel No. - TD0192 Bottle No. - 80 of 172 Filled On - 15/06/2007 Decanted On - 27/06/2023

Product Information: The Ian Hunter Story Book #5 is the culmination of Ian Hunter series, a collection of aged single malts celebrating and paying homage to the lasting impact that one remarkable man had on Laphroaig’s history. This final release celebrates the lasting legacy of the final member of the Johnston family to own and manage the Laphroaig distillery. This is an exceptionally rare whisky in a very limited series – owning it is to own part of Laphroaig's history and heritage. The fifth and final instalment in this iconic series is a 34-year-old single malt with intriguing flavours of classic Laphroaig peat combined with accents of fruity blueberry and sweet, rich butterscotch. This combination of classic and modern flavours showcases the evolving vision and individuality that Ian Hunter had in mind for Laphroaig whisky, making it certainly a legacy of spirit that will endure. Maker: Remote and rugged is how you can describe Islay, on the western coast of Scotland, lies a distillery that has captured the hearts and palates of whisky enthusiasts around the world. Laphroaig, pronounced as "La-froyg," is a name that resonates with those who appreciate the distinct and powerful flavours that only a peated Islay whisky can deliver. Established in 1815 by brothers Alexander and Donald Johnston, Laphroaig's rich history is intertwined with the rugged beauty of its island home. The distillery stands proudly on the southern coast of Islay, overlooking the dramatic Atlantic Ocean, which plays a significant role in shaping the character of its whiskies. What sets Laphroaig apart from other whiskies is its unmistakably smoky and peaty profile. The distillery sources its malted barley from the nearby Port Ellen maltings, where it is dried over a peat fire, infusing the grain with the distinct flavours of the island. The resulting whisky is a true reflection of its terroir, with an intense and complex flavour profile that is often described as a balance between smoke, maritime brininess, and a hint of sweetness. Distillery: Laphroaig is blessed with its proximity to the Kilbride Stream, they've got a plentiful supply of peaty, mineral-rich water. The water is used as a coolant throughout the whisky-making process and in fact is one of Laphroaig’s main ingredients, lending soft, peaty, flavoursome notes to our whisky. As for the soil, well, their peat bogs are unlike anything found on mainland Scotland. Unlike other scotch producing sites, there are no forests on Islay, so the plants that fuel the peat are primarily heather, lichen, and moss. These give Laphroaig its herbal, qualities that are distinctive to the island, and the whisky. Also in the mix is old sea vegetation from when Islay was under water. The influence of this on the peat gives Laphroaig its maritime character and is one of the biggest points of difference from mainland peat. Nose - Iodine, Burnt Wood, Vanilla Fudge Lightly peaty with notes of iodine and burnt wood. Floral green malt, sweet candyfloss and vanilla fudge, and subtle blueberry and raspberry accents. Palate - Spicy, Barbecue Ash, Dried Flowers Sweet and spicy, with hints of classic Laphroaig peat and cold barbecue ash. Salted caramel and butterscotch, roast chestnut, a hint of peach, dried flowers and white pepper. Finish - Peaty, Malty, Praline Peaty and malty, with brown sugar notes and lingering sweetness. Style - Scotch Whisky Country - Scotland Region - Islay Bottle Size - 700ml ABV - 45.5%