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Carefully selected unprocessed whiskies and pure, natural spring water are expertly blended to create this distinctive whisky. A gift from the land that surrounds Mt. Fuji, home to the finest natural spring water. Tasting Notes: Clear amber, faint smoky accent with sweet aroma, redolent of pear and dried fruit. The palate is slightly edgy attack, but well-rounded and mellow. Finish is slightly spicy. A long finish with a hint of white oak and a spreading sweetness.

Dressed in a green jacket reminiscent of the Masters Champions, inspired by Scottish Golf courses and in homage to the spirit of golf in St. Andrews, Eden Mills Golf Gin was created in 2018 for golfers to enjoy all over the country. This botanically rich spirit incorporates botanicals from local grassland and coastal courses around Scotland which gives the gin a unique juniper and floral flavour. To ensure Golf Gin was truly representative of local golf courses, the team of distillers at Eden Mill sourced botanicals such as Seaweed from St. Andrews Links and Gorse Flower from Braids in Edinburgh to name a few, making this Gin every golfers G & Tee of choice.

Pure ingredients and the natural environment add to smooth and mellow character of our award-winning Tomintoul Speyside Glenlivet Single Malt Scotch Whisky, 'the gentle dram'. Tomintoul 'With A Peaty Tang' has been made with peated malt barley to give it a deep smoky flavour. This makes 'Peaty Tang' very unusual, most distilleries in the Speyside region do not use peat.

Nestled high in Scotland's Outer Hebrides, the Isle of Harris Distillery welcomes all with a sense of adventure. They are known as 'The Social Distillery', an ethos which embraces the generous character of the island and the people who live there. The award-winning Isle of Harris Gin is the distillery's inaugural spirit release. Every drop is distilled in Tarbert in their small copper gin still, known affectionately as 'The Dottach' after a similarly fiery and feisty local woman. Made with 9 carefully chosen botanicals: Local hand-harvested Sugar Kelp, Macedonian Juniper Berries, English Coriander Seed, Cubebs / Javan Pepper, Bitter Orange Peel, Angelica Root, Cassia Bark, Orris Root, Liquorice On The NoseA well-defined juniper note with pine needles, immediately followed by the fresh citrus notes of bitter orange, lime and grapefruit. Develops a complex floral note of rose and wallflowers with crushed green herbs, coriander and gooseberry all underpinned by mixed spice. Sugar kelp adds to the complexity and richness and gives a dry maritime note. On The PalateRefreshing gin with good balance between the bitter juniper and pine and the sweet fruit flavours of mango, grapefruit and orange. A green herb flavour has developed of crushed coriander. Distinctive and smooth with a dry, flinty taste. On The FinishOverall a long, clean finish. As the juniper and citrus fade away, sweet vanilla and black pepper remain with a gentle reminder of the sea.

Lind & Lime is a benchmark London Dry Gin; crisp, refreshing and delicious, a delicate balance of juniper and lime with the gentle spice of pink peppercorns. The beautiful bottle was custom designed as a tribute to Leiths glass manufacturing history. Perfect Serve: The Gimlet (Gin & Fresh Lime Juice) or a Gin & Tonic with Fever Tree Light Tonic.

The Dalmore story began in 1839 with Alexander Matheson who lived in the Highlands of Northern Scotland. Matheson found the rich peat and pure water sources of the Highlands to be the makings of a perfect whisky. He built a distillery in the area and produced small batches until 1886, when the Mackenzie family acquired his operation. When a member of the Mackenzie family risked his own life to save Scotland’s ruler, King Alexander III, from a charging stag, the grateful king offered a token of his appreciation by bequeathing the stag to the Mackenzie family as a symbol of valor and courage. And more than 130 years later, the stag head still appears on every bottle of The Dalmore. Today, Dalmore distillery has ten stone warehouses and eight pot-stills, several which date back to the late 1800s. Much of the distillery burned down during World War I while occupied by the U.S. Navy, but production resumed in 1922. The production process is meticulous and includes double distillations in copper pot-stills and aging in white oak and sherry wood casks.

It's been over a decade since we've revisited the Balvenie range. From the 12 Year Old, right up to the venerable 30 year old expression, the house style emerges as one of the lightest and most delicate to be found from Speyside with almost no peat evident. 'Doublewood' gains its character from maturation in two woods, transferred from traditional x-Bourbon American oak to a Sherry oak casks for its final maturation. It's sometimes described as the classic, "essential" expression in Balvenie’s core range. From a 30ml sample, the nose is lifted with vanilla, dilute honey and dried fruits. The entry is featherweight, unfolding into a medium-weight dram with moderate flavours of dried fruit and a warm mouthfeel. An aftertaste of dried grass and drying oak sustains a little prickle. All up, this is uncomplicated and typical of the distillery style, but even at 12 years old, Doublewood still tastes surprisingly young. 40% Alc./Vol.

The Benromach Peat Smoke Whisky 2014 is a perfect representation of the traditional Scottish distilling methods used by Benromach. On the nose, layers of rich peat smoke intertwine with sweet vanilla and honey, followed by notes of apple and pear. The colour is a warm and inviting golden amber, hinting at the complexity of flavours to come. On the palate, the smoky notes take center stage, complemented by a subtle sweetness and hints of oak and spices. The long and lingering finish leaves a pleasant warmth in the mouth, making this whisky a perfect choice for a crisp autumn evening. Crafted by a distillery with a rich history and expertise, this limited edition release from the 2014 vintage is a true testament to the art of whisky making in Scotland.