A Glendronach that pays homage to the earthy peat-smoked character of early 19th century Highland malts. Matured in Pedro Ximénez Sherry, Oloroso Sherry and Port casks. Comes non chill filtered and bottled at 48% Alc./Vol.

After 12 years, this signature single malt by Glenfiddich - the pioneer of the prestigious single malt category - offers a distinctive fresh and fruity nose with a hint of pear followed by a palate of butterscotch, cream, malt and a subtle oak thanks to its long maturation in Oloroso sherry and bourbon oak casks.

Matured first in bourbon barrels then Oloroso casks, there's no finer example of a sherry cask finish than our 15 Year Old. It's the final three years spent in Oloroso sherry casks that gives Bowmore 15 Year Old the rich, deep colour and robust warming finish.

Whyte & Mackay Light - a lighter spirit drink from Scotland, made from Scotch whisky married with Sherry. Crafted by the expert distillers at Whyte & Mackay, this spirit drink has been enriched by sweet Sherry casks and freshly emptied Bourbon barrels. It tastes great - smooth with a subtle hint of smoke. Perfect straight, over ice, or with your favourite mixer. A lighter spirit drink from Scotland.

Single grain scotch whisky finished in peated casks, created especially for cocktail mixology. The Founders of Wee Smoky wanted to shake up the scotch whisky world from its tweed-clad stupor, and craft a whisky brand for a new generation of party-goers and cocktail lovers. Light, fruity and just a wee bit smoky, it adds a delicate hint of smoke to your favourite cocktail, whether it's a Wee'spresso Martini, a delicious Wee Sour or a finely balanced smoky Paloma.

John Barr Reserve Blend unites Highland malt and grain whiskies, for structure and richness, and Speyside varieties, for a mellow finish. Each component whisky is carefully selected and expertly blended by a 3rd generation master blender, whose time-honored approach to whisky making delivers a reserve blend with a distinctive, rewarding taste profile. John Barr Reserve Blend is characterized by rich aromas of chocolate, baked sweet apple, and freshly baked bread, followed by notes of ripe apricot, gingerbread, and hazelnuts on the palate, and a lingering maple finish.

Everything you love about Johnnie Red just in a 50mL miniture. Johnnie Walker Red Label whiskies have consistently won awards in competitions; recently Red Label won Gold and Grand Gold Medals at the Monde Selection Awards in the blended Scotch Whisky category.

Dalmore has always set the highest standards in whisky craftsmanship. A pioneer in the art of cask curation, Master Distiller Richard Paterson has been the creative force behind The Dalmore for nearly five decades. Inspired by the vision of The Dalmore’s founder, Sir Alexander Matheson, and the achievements of the Mackenzie family who came before him, Richard is admired across the globe for his passion and innovative flair. The epitome of Dalmore's house style the 15 Year Old single malt is finished in different styles of sherry casks including Apostoles, Amoroso and Matusalem oloroso. This whisky has aromas of orange marmalade, cinnamon and nutmeg. Flavours of mandarin, vanilla, ginger and crushed apples flow across the palate to a peppery spice and oak finish.

Product Information: A departure from their typically lightly peated single malt, the Heavily Peated Kilkerran is released twice per year at cask strength and around 45PPM. Matured in 90% Bourbon casks and 10% sherry cask. The dram opens with enticing notes of candy floss and crème brulée. Flavourwise, the peat smoke is soft and sweet, with toasted marshmallows typical of the Kilkerran Heavily Peated range. Hints of gooseberries and violets confectionary develop over time. The finish lingers, sweet with an orange peel lift. Kilkerran pride themselves on completing all parts of the whisky production process on site giving them unrivalled control over the quality of the whisky. From the traditional floor maltings conducted at their sister distillery, Springbank, to the bottling of every edition at their bottling hall in Campbeltown. Sharing a production team and calendar with the neighbouring Springbank Distillery, Glengyle has a short production period of around three months per year, typically operational from October – December. This means Kilkerran is among the most handmade in Scotland. Item does not come with external tube. Producer Note: “It is our intention to reduce the amount of packaging we use across our group of companies, from Springbank and Kilkerran to William Cadenhead Ltd, and that any we do use is produced and procured as sustainably as possible." Maker: A historic Campbeltown distillery reimagined in the 21st century, Glengyle Distillery was originally founded by William Mitchell, who had previously run Springbank Distillery with his brother John, under the direction of their father and founder of Springbank, Archibald Mitchell. A dispute between the two brothers, William and John, led the former to leave and start his own venture, Glengyle Distillery, in 1872. In 1919, Glengyle was sold to West Highland Malt Distilleries Ltd after suffering, as many distilleries did, from the economic downturn of the early 20th century. Production then completely ceased in 1925. Over the decades-long closure of the distillery, the buildings continued to be used by local clubs and companies and so the Glengyle buildings remained reasonably well-maintained compared to many other closed distilleries in Campbeltown. In the year 2000, the distillery was purchased by Mitchell’s Glengyle Ltd, headed by Hedley G Wright, then chairman of J&A Mitchell and great, great nephew of the original founder of Glengyle, William Mitchell. After his passing in 2023, Mr Wright’s shares in the company were transferred to three local trust funds to ensure that the community would continue to benefit from the company after his passing. Distillery: The Campbelltown region is located on the Kintyre peninsula in Scotland's south-west, and was once home to over 30 malt whisky distilleries. One of Scotland’s five whiskey regions (one of our favourites) Campbelltown was a bustling fishing village and dubbed ‘whisky capital of the world’ for good reason, in times past the sails of vessels could be seen billowing in Campbeltown Loch, while rippling smoke from the chimneys of distilleries filled the sky. Looking back, Campbeltown is unequivocally as big a part of the history of whisky as the famous drink itself. Used as a smuggling centre for the most part of the 17th and 18th century, where many a bottle of Scotland’s famous liquid was distilled illegally. Once home to over 30 distilleries, Campbeltown gained a reputation for delivering top shelf whisky in the 19th century, something that saw an increased demand from blenders. Much of Campbeltown’s whisky heritage is owed to its location – easy access by boat and being just a whisker away from Ireland. Today only three remain, Glen Scotia, Springbank and Glengyle. Of the three Springbank and Glengyle both play pivotal roles in the production of Kilkerran. From the traditional floor maltings conducted at Kilkerran's sister distillery, Springbank, to the distillation and bottling of every edition at Glengyle. Stylistically Kilkerran today is a far cry from the more heavily peated style of the original Glengyle distillery. Regardless it is in many ways a classic Campbelltown, high drinkable with complex maritime notes, light salt and delicate peat that tends towards more earthy aromas. Nose - Icing Sugar, Crème Brulée, Custard A sweet introduction, there are notes of icing sugar, crème Brulée and custard. Palate - Sweet Peat Smoke, Toasted Marshmallows, Buttered Biscuits Notes of buttered digestive biscuits and custard creams. Hints of gooseberries and candied violets develop over time. Finish - Gooseberry, Violets, Orange Pulp In the finish the sweetness lingers, with notes of orange pulp and zest. The peat is prominent in the finish, orange pulp round off this dram.

Product Information: For this range, malt master Kelsey McKechnie has made a small selection of our rarest casks, each of exceptional quality and unique individual flavour to bring together in a tun marriage. The Balvenie 25-year-old is blended from a combination of whiskies matured in traditional American oak and European Sherry oak casks. It has extraordinary depth, the perfect balance to create the most elegantly fruity whisky expression the Twenty-Five hints at the most sought-after Balvenie flavours – bold vanilla oak, crystallised ginger and sweet runny honey. The nose has a distinct honeyed sweetness with hints of brown sugar. Ripe fruits ranging from apple, pear to tropical aromas of mango and pineapple. Mint, anise and ginger accents. Seasoned oak in the background. Smooth and creamy on the palate. Baked apple notes, hints of tropical fruits. There is also a bit of liquorice and a pronounced flavour of baked cinnamon. A persistent fruit finish that lingers with cinnamon and a hint of nutmeg. Super. Maker: William Grant’s vision for Balvenie, established in 1892, was to transform the abandoned shell of an 18th-century manor house into a thriving whisky production facility. Neighbouring his successful Glenfiddich distillery, Grant used second-hand stills from Lagavulin and Glen Albyn to set up Balvenie, establishing a unique character for his new venture. Today, Balvenie’s impressive craftsmanship continues to set it apart. The distillery operates with four wash stills and five spirit stills, which, though of similar dimensions as those at Glenfiddich, are taller. This height difference imparts a distinct style to Balvenie’s whisky, contributing to a richer and more nuanced profile compared to its neighbouring distillery. A standout feature of The Balvenie is its commitment to traditional methods. Unlike many modern distilleries, Balvenie still practices floor malting, a time-honoured technique that involves spreading barley on the floor to germinate. This traditional process is complemented by the use of an on-site kiln for malting and peating, with barley grown on the distillery’s own farm, Balvenie Mains. This dedication to maintaining traditional practices ensures that each bottle of Balvenie whisky carries a deep sense of heritage and authenticity. The Balvenie’s unique approach combines time-honoured techniques with innovative practices, such as the pioneering ‘finishing’ method introduced by Malt Master David C. Stewart MBE. This blend of tradition and innovation results in a range of whiskies that are both distinct and exceptional, reflecting the rich history and enduring legacy of The Balvenie Distillery. The Philosophy: The Balvenie distillery is a paragon of tradition and expertise, with a deep-rooted commitment to crafting exceptional whisky. This dedication is evident in every aspect of their production process, reflecting a blend of time-honoured practices and modern skill. Unique among Scottish Highlands distilleries, The Balvenie grows and malts a portion of its own barley. This tradition, carried forward by James Wiseman and his son Duncan, ensures that generations of knowledge contribute to the whisky's distinctive quality. The Wiseman family's involvement in barley farming spans decades, underpinning the distillery’s legacy. The art of cooperage is another cornerstone of The Balvenie's approach. Master cooper Ian McDonald, with 54 years at the distillery, exemplifies the craftsmanship required to repair and rebuild casks, a skill developed over years of experience, Ian shares, "I've been working with wood for so long that I know American Oak from European by feel." Also labour intensive is the malting floor, where malt men manually turn barley up to four times a day, and the precise use of peat in the kiln, add layers of complexity to the whisky. The distillery’s copper stills are instrumental in shaping its flavour. Dennis McBain's expertise in copper smithing, alongside his apprentice George Singer, ensures that the intricate design of the stills contributes to the signature honeyed notes of The Balvenie. Former Malt Master David C. Stewart, who dedicated 60 years to The Balvenie, revolutionised whisky production with his pioneering techniques, particularly around ‘cask finishes’. In 2023, Stewart passed the mantle to Kelsey McKechnie, recognising her exceptional talent and commitment. Stewart’s legacy continues through McKechnie, ensuring The Balvenie’s tradition of excellence endures. Nose - Runny Honey, Oaky Char, Candied Orange Peel Honeyed sweetness with hints of brown sugar and orange peel. Then ripe orchard fruit, apple, pear, and some tropical fruit aromas of mango and pineapple. Palate - Toasted Marshmallows, Fruit Terrine, Vanilla Oak The initial bold vanilla oak flavours slowly dissipate to reveal layers of toasted marshmallows, fresh fruit terrine and cinnamon-infused apple tart. Finish - Cinnamon Dusted Apple Tart, Apricots, Nutmeg The finish is long, with a lingering fruity sweetness, accompanied by cinnamon and a hint of nutmeg.