Canadian Club 12 Year Old is aged for the extra 6 years to allow maturing in wood to produce a darker spirit with more of the traditional characteristics of aged whiskies and a richer, more aromatic flavour. This 12 Year Old whisky is perfect for mixing, or can be served on the rocks.

"A dense harmony created through the weaving together of pure whiskeys of variousages. The gentle union of flavors and a mellowness found only in a pure malt whiskey. Delicate yetcomplex aromas and flavors open up, dancing smoothly in the mouth. Nose: Nutty, with hints ofgreen apple and fresh herbs. Richly rounded with only a slight smokiness. Palate: A crisp alcoholicpresence, solid, yet delicate and smooth in the mouth. Finish: Refreshing and clean aftertaste witha long finish. Vanilla notes give way to understated woody flavors that linger in the mouth."

Canadian Club Premium Whisky & Dry has a smooth, fuller flavour, mixed with a less sweet dry ginger ale mixer. At a higher 6.0% ABV Canadian Club Premium has a more sophisticated taste profile due to the extra crisp dry flavor.

This rich and complex whisky from Chivas is aged for 21 years in oak casks before bottling in handcrafted porcelain flagons. Royal Salute was launched on 2nd June 1953 as a tribute to Her Majesty Queen Elizabeth II on her Coronation Day. At her coronation, the crown of Queen Elizabeth II was set in rubies, sapphires and emeralds. These precious stones remain the inspiration for the colours of Royal Salute's handcrafted flagons, therefore bottle colour may vary.

Aged for a minimum of 15 years and selectively finished in Grande Champagne Cognac casks, this unique whisky is luxuriously fruity and deliciously sweet.

Whisky Advocate Award: Craft Whiskey of the Year. Another new batch to FEWs line up is a majority-rye married with the sweetness of corn for a 'softer' interpretation. First encountered back in 2015, this is now pretty seamless as far as ryes go: All the signatures of the grain are clearly expressed, from the wisps of apple and mint through the nose, to the juicy mouthfeel and pepper streak through the finish. The texture is fabulous, the length sustained by oily rye and peppermint chocolate. It's an impressive new batch, and a seriously solid rye by any measure. 46.5% Alc./Vol. First tasted 2015: Pale gold colour is slightly turbid. Offers up scents of beeswax over stewed apple and cinnamon. Time in the glass yields hints of white pepper and cut grass however the focus remains on the mouth watering, apple strudel like qualities. Light, supple entry develops into a concentrated, juicy, beeswax profile framed by firm rye spices accentuating towards the finish which is momentarily rye bread-like, trailing off beeswaxy, dry and closing a little short. Quite compelling. 91 points

A clean, clear and colourless spirit. On the nose - crisp with delicate floral aromas with a subtle hint of anise. Warm with strong peppercorn notes and a touch of sweetness. Dry, clean and warming sensation on the finish.

Johnnie Walker Blue Label is the pinnacle of the Johnnie Walker Whisky stable. Created to reflect the the style of whiskies of the early 19th century, it is created using the rarest casks in House of Walker, the largest in the world. The casks are hand selected and set aside for their exceptional quality, character and flavour while retaining the signature smokiness of Johnnie Walker whiskies.

Rye is a whiskey perhaps best known as the backbone of cocktails like the Manhattan, Sazerac and Old-Fashioned, however the last few decades has seen it re-gain traditional ground over bourbon and Tennessee whiskey as a standalone spirit. Among the more fanatical of the recent protagonists are the team behind Whistle Pig. First released in the summer of 2010 to great critical acclaim, their rye received 96 points from Wine Enthusiast, the highest rating ever for a rye whiskey, as well as a “highest recommendation” from Spirits Journal, plus accolades from The Wall Street Journal, GQ, Forbes, Maxim, Imbibe Magazine, and many others. For Australian rye whiskey enthusiasts, it became one the most awaited releases of the year. The key figure behind production is David Pickerell. Fourteen years Master Distiller for Maker’s Mark in Loretto, Kentucky, a luminary of whiskey knowledge and one of the nation’s pre-eminent distillers, he arrived at Whistle Pig with a simple objective: To create the world's finest rye. "You cannot get more flavour in whiskey than you can with rye" , enthuses Pickerell. "The bad news? From a business standpoint, it takes longer to age rye whiskey. Rye is stubborn and robust. It has spicy character, and a dark, rich flavour. To attain its signature smoothness, rye must be aged (a minimum of 9 years is ideal). Rye isn’t sweet. In fact, it contains less sugar than any other grain. The challenges involved in producing rye whiskey are many. But when handled properly, there is no comparison." Pickerell illustrates the difference between rye and bourbon in food terms. "Think of the sweet flavour of a fluorescent yellow cornbread that you nosh with BBQ" , he explains. "Now imagine the earthy, spicy, powerfully brooding flavour of rye bread or pumpernickel used at a gourmet sandwich shop". These differences that express themselves in bread also come across through the distillation process. We tend to agree. Pure, aged rye tends to be more flavourful and complex than almost any corn-based whiskey. Rye is also conducive to sustainable agriculture. It grows densely enough to exclude weeds, keeping the need for herbicides to a minimum, and it's an excellent scavenger of soil-bound nitrogen, rendering heavy fertilisation unnecessary. Up until recently, Whistle Pig's rye was been distilled and matured in Western Canada (reputedly sourced from the Alberta Premium distillery), then bottled in Vermont, making them a ‘non-distiller producer’ or NDP like Willett, Jefferson's or Angel's Envy. In the summer of 2014, after a three year legal process, the company finally obtained a permit to construct a farm-style distillery, with all the rye grown on site. They continue to use new American Oak or early use bourbon barrels for all their maturation. Retasted September 2020... Opens with orange zest developing aromas of oily rye, cumin, peppermint and anise ending with grainstore, new leather, vanilla and chocolate box. A full and oily attack; muddled mint and herbal tones combine with chewy grains; white pepper builds through the finish. Leaves you with peaches and cream. Oily, delicious, vibrant and long. Delivers the mouthfeel of a single malt while maintaining the distinctive qualities of rye. 50% Alc./Vol. First tasted February 2015 [20ml sample] Bright gold. Somewhat muted with vanilla accents... more definitive aromas of rye bread and cigar box follow. Relatively sweet and sedate; juicy rye is beautifully harmonised with the oak. Love the texture. Fabulous balance. Cedar and cigar box, then hints of peppermint through the aftertaste. 93 points

Since 1814, Loch Lomond has been producing world class whiskies. They are a gold medal winning distillery winner of the '2017 Best Single Malt Distillery in the World' at the Berlin International Spirits Competition 2017. A distinctive background character of soft fruits and creamy vanilla, produces an exceptionally well balanced whisky with the perfect smooth finish. Winner Worlds best single malt distillery 2017 Berlin Spirits Awards. Silver Medal 2015 Hong Kong Spirit Awards. Gold Medal 2016 San Francisco Spirits Competition.