The Singleton of Dufftown is often described as possessing an exceptional smoothness. Using a combination of American and European Oak casks at roughly a 50/50 split the Master Distillers have had one passion in mind - to create the best tasting, perfectly balanced, rich and smooth Single Malt Scotch Whisky. This smooth, naturally rich Single Malt Scotch Whisky has sweet fruity notes and a lingering, pleasurable warmth . Best paired with desserts, apple crumble and vanilla ice cream are perfect for a richer taste experience.

An inviting nose where barbeque smoke and cloves are intermingled with fresh notes of butterscotch and orange peel. On the pallet a fascinating blend of Applewood smoke, honey and all spice are married with stewed pears and fresh grilled pineapple. This whiskey finishes with the return of a savoury smoke over a lingering wood undertone, which combines delightfully with notes of salted caramel.

Pearse 5yr - Original - is a malt and grain whiskey blend, aged in former Bourbon and Kentuckey Bourbon Barrel Stout barrels for a minimum of 5 years.TASTING NOTESNose: this whiskey has a slightly citrus note with a rich vanilla aroma. It has mellow malt tones and an aroma of light honied fruits with floral undertones and a whisp of smoke.Palate: This whiskey has a smooth and easy palate with a hint of spearmint & light oak wood spice that builds to rounded semi-sweet chocolate, creamy vanilla and caramel taste. It has a mild malt character that is well balanced and finishes with a crisp smooth mouth feel.

Ireland's most awarded Gin, Shortcross is a classical style with a unique twist; best described as floral meadows, wild berries and grassy notes. Our small batch philosophy entails handpicking and sourcing the finest botanicals, we draw our own fresh water, distil on our small copper still and individually bottle, wax and label each Shortcross bottle.

The extreme northern archipelago of mostly uninhabited islands around Orkney is in every sense isolated. It's not known when the first distillery was established in Orkney, but there were almost certainly local producers by the middle of the eighteenth century. Above the capital, Kirkwall, is a rise with fine views out to the northern isles traditionally known as the ‘High Park’. It's here that Highland Park distillery was said to have been founded in 1795. There have been several different owners, before coming into the hands of James Grant and family in the late 1800s. By 1826 when the distillery became legal, the site had already become known as 'Highland Park'. Now owned by The Edrington Group , its location must partly be accountable for the distinctive character of the malt, through the surrounding ocean, the local peat and the Orkney spring water. To blenders, the distillate is prized - many of whom claim it possesses unique 'catalystic' properties which enhance flavours in other whiskies. Nearly always ranked alongside the classic malts, revered as a spectacular after-dinner drink and without doubt '...a malt to challenge any Cognac or Armagnac', the house style is fragrant and floral with a smooth, honeyed character over hints of citrus and smoke. The phenol content of the distillery's own malt is 30-40ppm but the remainder which is imported from Simpson's is unpeated. The distillery is serious about quality oak, spending $20 million a year on wood alone, more than any other Scotch distillery - despite having a fraction of the output of some of the larger brands. First released in 1979, the 12YO is still the best introduction. Employing about 20% first-fill sherry casks, a name change and packaging update took place in 2017. Retasted 2019 ...Surprisingly full at 40% ABV but loses vitality and flattens out towards the finish. Otherwise, mostly unchanged. 90 points First tasted 2012... Brilliant, bright gold appearance. Almost floral in delivery. Honey and toasted barley mingles with a perfectly balanced waft of peat and brine. An exceptionally soft, silky entry offers good concentration and the same seamless integration as found on the nose. Medium dry, subtle nashi-pear fruitiness combines with a judicious slap of peat. Crescendos with a spicy flourish at mid palate. Finishes more peaty than some previous bottlings with drying brine, spice and smoke lingering before a honey fade. Getting closer to what this whisky was 10 years ago. 40% alc./vol. 92 points

Category Winner: Best Speyside Single Malt 12 Years and Under at the World Whisky Awards 2017. Sometimes described as one of Speyside's "Best kept Secrets", and no wonder given the sheer class vs scale of the operation: Benromach is managed by just two workers and runs at a maximum capacity of a mere half million litres annually. Prior to this, in 1983 it was mothballed and it wasn't until a decade later that the distillery was acquired from United Distillers by Gordon and MacPhail. Production recommenced in 1998 with whiskies peated slightly higher than other Speysiders at around 8-12ppm. Since that time there have been myriad releases and an output that consistently receives high praise. According to whisky writer, Dave Broom, G&M’s aim has been to make a classic pre-1960s Speyside style: across the range, the integration of the smoke and malt is seamless and judicious, allowing the fruity spirit to shine through. Always some of our most liked Speyside whiskies at tastings, the entry level 10 year old is where the fun starts, recently awarded Best Speyside Single Malt 12 Years and Under at the World Whisky Awards 2017. Move up from there to sophisticated wood finishes, a world-first organic malt and a cracking cask strength expression. Whatever your preference you’re guaranteed to find something to love here, else stop drinking whisky! This is 80% ex-Bourbon / 20% ex-Sherry matured for 9 years, followed by 12 months in an Oloroso Sherry cask for the tenth year. Tasting notes: Pale gold appearance. Gorgeous aromatics with a sultry amalgam of poached pear, dried fruits, dark chocolate and the gentlest wafts of peat. Aeration draws out hints of baked apple and sweet spices. A clean, crisp malt delivery supported by lively spices; fine threads of smoke and a delicious fruity edge; sweet barley dovetails into grassy, citrus freshness at the finish while light pepper warmth and sooty peat round out the aftertaste. Superb purity. One of a handful of 10 year olds that really engages, and with a price that places it in the top 3 or 4 values in its category.

The Glendalough Distillery was established by a group of friends from Wicklow and Dublin who shared a deep passion for reviving the rich heritage of craft distilling in Ireland. In the 18th and 19th centuries, Ireland was home to over 200 licensed distilleries, producing diverse styles of poitín, whiskey, gin, and even absinthe. However, in recent times, that number has dwindled to a small handful. After many discussions, the friends decided to take a chance on something more meaningful and built a craft distillery near their favourite spot in the Wicklow Mountains, Glendalough. The area, known as "the garden of Ireland," is renowned for its natural beauty and Glendalough, or the Glen of two Lakes, is one of the most visited valleys in Ireland. It is also home to a 6th-century monastic settlement founded by St. Kevin, a legendary monk who is the man on the Glendalough bottle. Monasteries like Glendalough were the birthplace of distilled drinks. A key influence on the flavour of Glendalough whiskey is the wood in which it has spent time. Countless nuances affect how the wood injects flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. To make their gins, Glendalough forages wild plants from the mountains around the distillery. All the plants are sustainably foraged by one person, and what they pick goes fresh into the still within hours of foraging. The story of St. Kevin is where Glendalough draws its inspiration. He abandoned safety and comfort to follow his passion and create something more meaningful in the mountains. St. Kevin was born into Irish royalty, but he felt like a man apart. He disappeared into the mountains and became one with the wild, living off the land by the upper lake of Glendalough for seven years while pondering his place in the world. One of the many stories that spread around Ireland and inspired people to seek out this holy man and his deep, hidden valley is that of a blackbird landing in his hand. He stood day and night until the eggs hatched and the chicks fledged, showcasing his unwavering resolve and connection with nature. Eventually, he built his "City of 7 Churches" by the lower lake, which still stands 14 centuries later as a testament to his legacy. The Glendalough Distillery places great emphasis on the wood used to mature their whiskey, with countless nuances affecting the flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. Their whiskeys mature in American white oak Bourbon barrels, which lay the flavour foundation that has become the backbone of the Irish whiskey taste. They also finish all of their whiskeys in a second, very different cask. They use Spanish Oloroso sherry butts to finish their Double Barrel, Dublin porter barrels for their 7-year-old single malt, and legendary Mizunara oak for their 13-year-old single malt. They are also proud to play a part in bringing Irish oak back into use for aging Irish whiskey, helping to manage these ancient forests, and doing their bit for the regeneration of these beautiful, broad-leaf, deciduous woods. The Glendalough Distillery has achieved a milestone for Irish whiskey by finishing their single cask, mainstream whiskey for up to a year in the rarest of all casks - virgin Irish oak. This allows everyone to experience the unique flavours of Irish oak. Each bottle is numbered and traceable to the cask and even the tree from which it came. They sustainably fell 140-year-old trees from the ancient oak forests in the mountains around the distillery, beginning a year-long process that ends with an Irish oak hogshead. These special casks are filled with the most quintessentially Irish of whiskeys - pot still. The higher levels of toasted oak and vanilla flavours brought by Irish oak complement and balance the classic pot still spices. The Glendalough Double Barrel Whiskey 700ml is characterized by sweet citrus notes with hints of vanilla, caramel, banana and oak spices. On the palate, one can taste toffee pears, treacle, oak, cinnamon, nutmeg and grapefruit, leading to a creamy vanilla, forest fruit, almond and toasted oak finish.

An unusual age statement is inspired by Alfred Barnard's visit to the distillery in 1887 which became part of his book, “The Whisky Distilleries of the United Kingdom”. According to Diageo Director of Whisky Outreach, Dr. Nick Morgan, “At the end of the tour, he was given a taste of the whisky…he tasted an eight-year-old Lagavulin, which, of course, remember at the time was actually quite old…whiskies were considered to be venerable once they got around six years old in the 19th Century,” Morgan said in an interview with www.whiskycast.com. “He declared that whisky to be exceptionally fine, so our mission with this bottling was to find an exceptionally fine eight-year-old liquid which we thought Barnard would quite like if he were to be back here tasting it today.” Tasting note: Very pale straw gold showing considerable legs. Powerful and complex aromas include cocoa, sea spray, white pepper, dilute Elastoplast and lanolin followed by hints of citrus zest. Several minutes air contact accents the latent malt as well as dark chocolate. Concentrated but also surprisingly soft; almost creamy with grassy malt and a juicy vanilla, kelp and peppermint finish that goes long into the aftertaste. A departure from the 16, but terrific young malt. 48% Alc./Vol.

Goodradigbee's Ironbark Red is a world's first innovation being the only single malt spirit matured in Australian Red Ironbark sourced from the New England Ranges, and in Goodradigbee's whisky maturation cubes, not barrels. The spirit is a rich, red and surprisingly complex spirit. It has a sweet honey and charred citrus flavour upfront, then moves to dark chocolate and golden syrup swiftly followed by subtle notes of seasoned wood and a nutty maltiness. The finish is powerful and succinct.