With a wholemeal and honey quality to the nose and the odd smoky tangent. A sweet, fruity core and a long round finish. Dalwhinnie has a little bit of everything, peat, honey and backbone. A classic malt for everyone.

The richly layered Glenfiddich 15 Year Old single malt Scotch whisky is innovatively matured in three types of oak cask: sherry, bourbon and new oak, before being married in a handcrafted Solera vat that is never emptied, but is always kept at least half full creating a deliciously harmonious and intense whisky.

A beautiful Scotch showing a magnificent balance between malt and peat. Aged for 14 years, slightly longer than most at the same price point, Oban is a whisky for those who love their Scotch's rich, smooth and intense.

This exclusive Glenfiddich expression has been matured for 23 years in American and European oak casks and elegantly finished in rare French cuvee casks. The finest flavours from Scotland and France have been fused together through the art of experimentation, to redefine moments of celebration and create a new and extraordinary drinking experience.

Now available in a 1 litre bottle, Johnnie Walker Black Label is one of the worlds most popular premium whiskies. 'Johnnie Black' is aged for 12 years, which mellows the aromas and flavours of this iconic spirit quite magnificently. Smoother, more intense and a genuine pleasure to have in your glass; Johnnie's 'Black' makes a fantastic gift for anyone.

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.

Established in 1826 by James Allardice the Glendronach distillery was one of the first licensed distilleries in Scotland. The GlenDronach is borne of the landscape and natural ingredients that surround, from the soft Highland water drawn from the underwater springs in the Balnoon hills to the Scottish malted barley sourced from our trusted partners. The hallmark of the distillery is the marriage of robust Highland spirit with the finest Pedro Ximénez and Oloroso sherry casks from Andalucia in Spain. This exquisite duality brings exceptional depth, complexity, and character to their whiskies. The GlenDronach Port Wood is inspired by the historical import of casked port into Scotland during the 19th century. During the 1800s, port was ‘de rigueur’, and many of the finest port pipes would travel from Portugal, down its Douro River, destined for the wine cellars of Scotland’s gentry. Whilst many years have passed, Portugal’s majestic Douro Valley is still renowned for its exceptional port. The distillery has selected some of their finest port pipes to house The GlenDronach for a second maturation period of three years. Their Master Blender has expertly combined the whisky from these port pipes, to create a fruit-filled ten-year-old expression, with layers of ripe berries rolling into its signature long, lingering finish. This single malt has an intense cherry wood colour. Breathe in delightful waves of Victoria plum, bramble and strawberry jam with top notes of cherry blossom and honeysuckle on a base of sandalwood and ginger. Layers upon layers of rich fruits on the palate. Sip blackberry and roasted apple crumble with freshly baked gingerbread, developing into a baked orange and black cherry back-note. Savour orange peel, sultana and cherry cake lingering into the richly fruity finish.

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.

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.