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Product Information: This 30 year old single malt not only celebrates the resurrection of our Victorian distillery but pays homage to the men who laid down this spirit three decades ago. The future of Bruichladdich was uncertain in the early 1990s. From the brink of permanent closure to now the largest private employer on Islay, Bruichladdich Distillery and the local community has slowly rebuilt and flourished over the past three decades – all while this spirit has quietly matured. The Bruichladdich Thirty has spent the entirety of its maturation life in handpicked, exceptionally rare ex-Bourbon casks. A limited and refined single malt Scotch whisky, The Bruichladdich Thirty is bottled at 43% bringing the sweetness of toasted oak, honey and soft vanilla to the fore. Delicate yet complex, a hint of dark chocolate complements the spirit’s elegant floral profile while the gentle influence of sea air lingers – a subtle nod to the whisky’s all Islay maturation. Maker: Unlike its neighbouring distilleries from the island of Islay, the Bruichladdich range is made without peat. Without the influence of smoke, the intention is to expose the brilliance of their raw ingredient – barley. Stepping further outside of whisky tradition, Bruichladdich traces ingredients from origin to bottling, embracing every growing season, the subtlety of changing barley varietals and the methods applied in growing them. Patient and purposeful in the distilling process; there's a slow fermentation in wooden washbacks stage, trickle distillation through tall, narrow necked stills before filling this 100% Scottish barley distilled spirit into an ever-evolving suite of top quality casks. All drams are bottled unchill-filtered and without colouring and using only Islay spring water. For over two decades now, their warehouses have stowed these high provenance single malts, safe guarding the quality of the ageing Bruichladdich stocks made by a previous generation of distillers. What started as a pursuit of flavour, bringing terroir to whisky, has evolved into a deep understanding of how whisky and agriculture are intrinsically linked. The journey has taught them how whisky can be a force for positive change, as they continue to reconnect land, community and dram. Philosophy: Since Bruichladdich’s resurrection in 2001, their ambitions have gone beyond the simple idea of making and selling single malt scotch whisky. The goal was to be an antidote to the industry norm. They set a course to become pioneers, provocateurs and change makers. Reconnecting the land and the dram, re-evaluating the prescribed ‘rules’ of the industry, questioning where flavour comes from and understanding why agricultural ecosystems are important. This was a journey that would go on to inspire an army of distillers and drinkers across the world. As Bruichladdich continued on this path, they discovered that the more they learn, the more they needed to do. Today, their commitments to people and the planet grow stronger, ensuring the business is a force for good. With their empowered team, they pursue this bigger purpose and maintain our mission to create the most thought-provoking spirits possible. As Progressive Hebridean Distillers, they hope their actions will stimulate other entrepreneurial start-ups to emerge on our island home and further afield, each one adding richness and diversity, paving the way for an increasingly dynamic and self-sufficient future. Nose - Coconut, Brazil Nuts, Geranium The gentle influence of oak opens on the nose, bringing notes of coconut, wild gorse flowers, Brazil nuts and a hint of vanilla. Subtle floral notes of geranium and rose are paired with pear drops and candied lemons, with soft spices and a whisper of cinnamon complementing Bruichladdich’s signature maritime character Palate - Toasted Oak, Honey, Leather The delicate sweetness of toasted oak comes to the fore, followed by light fruits, honey, fudge and a hint of leather. The gentle floral profile opens with time, revealing an immense depth of flavour. The American oak shapes the softness of the flavour, with the delicate salty tang of fresh Islay sea air unmistakable on the palate. Finish - Sea Salt, Vanilla, Warm Oak The spirit’s all-Islay maturation has a significant influence on the finish, with a vibrant tang of sea salt balanced with warm oak, while soft vanilla and sweet coconut lingers.

Product Information: Produced from 0.07 ha of 85+ year old vines. There's remarkable intensity here, eclipsing underlying structure to begin with. Astonishing wine, it's focused and energetic with more notable acidity this vintage. From the vines of Pierre-Yves’ father-in-law Jean-Marc Morey. Just one new barrel of 280 litres. Don't let this one slip away. Pierre-Yves Colin-Morey's white wines are whole bunch pressed, fermented with natural yeasts, aged on lees for up to 18 months in mostly in 350 litre barrels with no lees stirring and no filtration. Burghound describes 2021 as "the kind of vintage that they absolutely love. Otherwise, expressed, it’s a burg geek’s vintage par excellence. The best wines are superbly fresh and transparent as the underlying terroir is wonderfully clear; indeed it’s at the core of each wine.... Outstanding transparency though is not all there is as the wines are strikingly refreshing and tension filled." Maker: Established as one of the young rising stars of Burgundy, Pierre-Yves Colin-Morey in 2005 left his family Domaine, Marc Colin, where he gained a solid reputation for his outstanding white wines. Pierre-Yves took control of a share of the family vineyards (Domaine Marc Colin) from 2006 vintage. His first vintages have been made from vineyards and growers that he works closely with buying the wine as must and aging the wines in barrels which he has supplied. If the resulting wines meet his standards the barrels of wine purchased are then matured in his own cold cellar below his house in Chassagne Montrachet. The Pierre-Yves Colin-Morey estate was born in 2001 from the association of Pierre-Yves Colin (son of Marc) and Caroline Morey (daughter of Jean-Marc). Today they operate 13 hectares in the villages of Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. Their production consists of 92% Chardonnay, 5% Pinot Noir and 3% of Aligoté grape variety. Working about 2 hectares from the family heritage, the other plots have come from different acquisitions over the last fifteen years, as well as a few plots in Fermages. Philosophy: The Chassagne vineyard dates back to the years 280 AD. Historically, the vineyards of Chassagne were mainly planted with Pinot Noir; the Grands Crus and some other plots were white (Chardonnay grape). In 1935, the INAO was created and set itself the task of defining appellations in order to ensure their quality and enhance them. It was also at this time that the Grands Crus of the Montrachet hill were delimited. The vineyard is located between 220 and 340 meters altitude on clay-limestone soils. Most of the hillside vines are based on Jurassic lands (-201 million to -145 million years old). Descending towards the plain, the soils are more recent, dating from the Quaternary (2 million years ago) and come from the erosion of the upper layers. Since the 1990s, the village has seen its proportion of vines planted with Pinot noir decrease in favour of vines planted with Chardonnay. Today, the village is world famous and renowned for its white wines, particularly thanks to the Grands Crus of Montrachet. Pierre-Yves Colin-Morey white wines are whole bunch pressed and fermented with native yeast. Ageing up to 16 months for Bourgognes, St Aubins and more than 18 months for top end white wines with no lees stirring in a very cool cellar. The red wines get partial whole-bunch ferments (about 30%) with very gentle pumping over and gentle vinification designed to maximise freshness and finesse. Long untreated corks for most wines and bottles sealed with wax. The resulting wines are built to age classically up to 10 years or more. Nose - Vibrant Green Apple, Wet Limestone, Elegant An exuberantly fresh and floral-suffused nose also displays notes of green apple and citrus confit. Palate - Richness and Power, Vivid Acidity, Citrus Confit It tastes of lemony custard surrounded by a sweet-and-salty shortbread. Finish - Rippling, Persistent, Stem Ginger Hints of grapefruit, spicy with stem ginger on the finish. Wonderful

This Chambertin is captivating from the get-go, showcasing the full range of fruit: blackberry, and pomegranate, accented by notes of smoke and spice. The palate is tautly muscular and refined with big-bodied flavours, mineral depth and quite a firm finish.

Summed up by one taster as "Whisky Heaven", persistence, balance, and depth are all features of this definitive expression of Glendronach's extra-aged house style. Alongside its signature Oloroso and Pedro Ximénez casks, this introduces the influence of Amontillado sherry, bringing a subtle tension and added dimension to the whisky’s structure. The result is rich and aromatic, with an enveloping palate that moves through dried fruits, spiced toffee, and layered patisserie notes. 47% Alc./Vol.