Dalwhinnie is the highest of all the distillers in Scotland and place so to take advantage of the cleanest springwater possible. Dalwhinnie has a smokey, floral aroma and a delicate palate of heather and honed malt. A serious Whisky, yet approachable to the beginners.

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.

This peaty Single Malt dates back to 1816, when John Johnston and Archibald Campbell each constructed a distillery on what today is the Lagavulin site. After Johnston died, Campbell consolidated the two, before selling it to malt merchant Alexander Graham. Today it continues to uphold the traditions of its past, using meticulous preparation to create powerful whisky. Their signature 16 year old malt has a strong peat, smoke and seaweed nose that is followed by a nutty complexity and light fruitiness. In the mouth characters of Charcoal, dry woodiness and iodine followed by chilli chocolate and a hint of toffee.

Johnnie Walker Aged 18 Years has rich sweet fruit aromas along with toffee caramel, vanilla and a hint of smoke. Its warming and sweet on the palate with dark fruits, malty cereal, smooth creamy vanilla, fragrant almonds and tangerines, and a gentle smoke developing. A lingering finish brings notes of dark chocolate, caramelised citrus peel and very light smoke.

Laphroaig, founded in 1815 by brothers Donald and Alexander Johnston, has an extremely rich history; neighbourly disputes with Lagavulin and many ownership changes to name a couple. The 10 Year Old Single Malt is Laphroaig's signature malt that is full sparkling gold in colour and has that signature rich smoke and seaweed character with a hint of sweetness. Surprisingly the palate is rich with subtle sweet hints and complex layers of salt and peatiness that evolve on the palate and continue to the long and dry finish.

By using new French oak casks to finish this scotch, a fantastic vanilla and spice character is leeched into the whisky. This compliments the sweet malt and floral characters perfectly.

Uniquely finished for up to four months in barrels that once contained rum from the Caribbean to create a luxuriously rich and indulgent single malt. After maturing the whisky for 21 years, the Malt Master adds even warmer and richer flavours by uniquely finishing this single malt in first fill bourbon barrels that once contained rum from the Caribbean. The rum soaked cask infuses the aged whisky with a spicy warmth and indulgent vanilla and toffee sweetness, the character of the Caribbean shining through. This gives the whisky a sumptuous sweet intensity that is both rich and creamy yet still retains the unmistakable character of Glenfiddich.

The 12 year old expression is a fine example of how the distinctively crisp, citrus character of Aberlours raw spirit is deftly softened by double cask maturation. Traditional oak and seasoned Sherry butts are both used to great effect as the mellowed spirits within are combined to deliver a subtly balanced flavour.

The Glenfiddich 18 Year Old Single Malt is made in small batches from sherry and bourbon casks, hand selected by the Glenfiddich Malt Master. This process ensures a unique and extremely high quality whisky with rich, robust flavours of orchard fruits and spice, providing a rewarding, elegant finish.

The consensus on the bloggersphere is that this is one gimmicky Ardbeg that actually works! You start with a hare-brained idea, you bring together three unique casks, two masters in their own right, and a whole lot of heat and smoke… what do you get? You get Ardbeg’s first ever barbecue-inspired whisky. Cooked up by renowned Master Distiller, Dr Bill Lumsden, alongside bona-fide god of the grill, Christian Stevenson (AKA DJ BBQ), fire has been the vital element in creating the malt. Toasting a selection of three casks; double charred oak casks, Pedro Ximénez sherry casks and BBQ casks, this combined recipe comes together to bring a sweet, tangy, smoky flavour. Collectors will love the 1930s cartoon-style label which encapsulates ‘grilling meets distilling’ . Drinkers will appreciate the higher ABV - and the reasonable asking price when compared to several recent Ardbeg NAS bottlings. 50.9% ABV. Non-chill filtered. Notes from the producers... Nose: Puffs of charcoal and soot mingle with smoky wood and aromatic herbs and spices. Treacle toffee, hickory smoked ham and cinnamon-dusted espresso rise up. A splash of water releases distinctively sharp citrus aromas, along with herbal notes such as fennel and aniseed. Grilled artichokes and a suggestion of seared meat sizzles the senses. The undeniable smell of bonfire and BBQ embers lingers in the background. Palate: The mouthfeel is alive with spice, like BBQ ribs smothered in chilli. A myriad of deep, warming smoke follows close behind in flame-grilled steak, chilli oil, cured leather and clove. Ginger, aniseed and tar crackle on the palate with an aromatic woodsmoke edge. Finish: The massive, hot aftertaste lingers on and on, with more grilled artichoke, black olives and a sooty note that slowly simmers away.