Aberlour a'bunadh is a single batch single malt that is sourced exclusively from the Speyside region - abunadh meaning 'The Origin' in Gaelic. Straight from the cask without chill-filtration and alcohol reduction, this whisky is heavy bodied and jam packed full of flavour. Abunadh is not for the faint hearted as with each batch of Abunadh they mature the Aberlour spirit exclusively in Spanish Oloroso Sherry Butts. The nose, is simply Christmas in a glass. Dried dates combined with heavy spices, cloves star anise and cinnamon sticks with burnt orange in the back. The feeling of black cherries with luxury dark chocolate coat the mouth with sherry and oak laced into it. An extremely robust Scotch leaves a finish full of exotic spices and wonderful oaky notes.

Dewars 18 Year Old Scotch Whisky is carefully prepared by putting the whisky back into the cask to mature a second time after blending (double-aging). This method allows all of the older and characterful whiskies to mingle before bottling with resulting flavours of nut and marzipan, to name a few.

Dewar's 12 Year Old Blended Scotch Whisky has a nose that presents as a complex blended Scotch whisky at first but with time some toffee notes arrive nicely backed by the grain notes. Some good oak spice is also previlent along with some heather. The finish is dry with some cleansing maltiness, a surprisingly long finish that is complex and warming.

Dimple is famous for not only its unique bottle shape, but by its long standing reputation for producing one of the finest blended malts available. Using malts predominantly from Glenkinchie and Linkwood, Dimple 12 Year Old is a beautifully well-rounded Scotch with surprising depth.

While India may not be the first country to mind when great world whisky is mentioned, the Fusion Single Malt is about to change all that. Considered by Jim Murray to be the 3rd best whisky in the world as part of his 2010 Whisky Bible, the Fusion is a phenomenal amalgam of flavours, aromas and texture the envy of most, even in Scotland. On the nose this spectacular whisky offers up notes of heavy oak, barley sugar and some subtle smoke characters that play ever so well with amazingly complex flavours like custard cream, toffee and dried fruits. While the whisky threatens to be completely overpowering, the balance on the finish is nothing short of ground breaking. There is simply no better way to extend your whisky horizons than with a bottle of Amrut Fusion.

From Suntory's mountain forest distillery, Hakushu Whisky is the fresh and gently smoky single malt whisky with herbal notes that is the revelation of Japanese single malts. Hakushu 18 Year Old has a fresh deep aroma from long maturation resulting in a milk caramel and honey-like flavour on the palate and ripened fruit finish.

Dalmore, located on the northern shores of the Firth of Cromarty, deep in the Scottish Highlands has been making single malt whiskies since 1839 and the bottles still bear the stag crest of the Clan Mackenzie. Their Cigar Malt Reserve is a wonderful blend of three different oak types of 10-15 year old whiskies. White American oak, 30 year old Matusalem Olorosso Sherry casks and Premier Cru Cabernet Sauvignon wine barriques. The final blend has an enveloping aroma and flavour of the finest hand-made cigars; rich and smoky and extremely long lasting.

Named after the first mention of Scotch Whisky in the Exchequer Rolls of Scotland, 1495 is a master blend of malt and grain whiskies that comes from generations of experience.

Monkey Shoulder is a premium Scotch Whisky that is steeped in history and culture and to this day is still tended by hand by the experienced Malt Men of Speyside. A smooth and rich 'triple' malt Scotch (a world first!) that has been blended from three of Speyside's finest single malts and using batches from only 27 casks to produce this fine malt whisky. A delightful nose of sherry, cinnamon baked pear, butterscotch, barley, strawberry and Bourbon vanilla which are all complemented by tangy, sweet nut, citrus, mint, oak and orange peel flavours.

Michters is Americas first distilling company, dating back to 1753 when they started out making rye whiskey. They take a 'Cost Be Damned' approach to the production of every barrel, using various methods including air drying their barrels for 36 months, toasting the barrels before charring them, using a low barrel-entry strength, heat cycling to encourage ageing during the frigid winters and using specific filtration types for each whiskey they make.