Blending peanut butter with whiskey? We thought the idea sounded a little nutty too but some of life’s greatest pleasures do indeed come about by surprise… or in this case, by mistake! One afternoon in Kentucky, a distillery owner’s loyal Sheep Dog knocked his glass of whiskey into an open jar of peanut butter. The result was a little bit shocking... and then it was intriguing… until it was just outright delicious! And so a new breed of whiskey was born.

Double matured in port casks, this malt is a toast to the Scottish traders who braved the high seas and were instrumental in founding the port wine trade, shipping it to the world. 'Port Ruighe' (pronounced 'Portree') is the Gaelic spelling of the once bustling trading port on Skye. The Port finish combines Talisker's powerful maritime character with succulent sweet notes of rich berry fruits for a superb contrasting taste experience.

Aye. It sure is a blended scotch whisky & cola in a can yer eyeing. We call this wee drop the lost scott, named after the highland bull, scott, who is now to be found wandering far from the bonnie hills and glens from where he grew up. As lost as he may be, legend has it that if ye hold this can up to yer ear ye can hear the Scottish wilds and indeed the blended scotch whisky inside. But gonnae no dae that, for that is a terrible way to enjoy our crackin' blended scotch whisky and cola. Beyond the highland tale, the actual story behind scot has been lost in time. To be honest, we dinnae even know how you've got hold of the can yer holding. Lost Scott. Aye. Ye Found One.

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originate from traditional direct coal-fired distillation accented with a briny hint delivered by the sea breeze during the ageing process.

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.

This Islay Rebel meets a rum cask cousin in a rush of explosive flavour. Bursting with fiery peat smoke, burnt marshmallows and softened with caramelised fruit. An epic taste adventure.

Time in Bourbon barrels and Virgin Oak casks brings a light sweetness to The Tomatin Legacy, which boasts aromas of vanilla bean, white chocolate and cinnamon. On the palate gentle waves of fresh fruit peppered with ginger emerge ahead of a light, clean finish.Legacy offers a remarkable amount of character; a fitting welcome to the Tomatin range.Nose – Opens with a burst of Bourbon barrel sweetness – aromas of custard cream biscuits, white chocolate, vanilla bean, whitesugar and golden syrup, before hints of sandalwood, desiccated coconut and cinnamon give a nod to the use of Virgin AmericanOak. Palate – Waves of sweet vanilla and fresh fruit with a gentle touch of white pepper and ginger. The quality of the Tomatin spirit is on full display here with pink lady apples, rhubarb and candied orange peel. Finish – Fruit and oak combine to create a clean yet intriguing finish.

A 100% rye made in Brunswick, Melbourne from all-Australian grain grown in the Mallee. Following double distillation the whisky is matured in a two-storey tall bespoke solera system composed of new American oak and x Australian wine barrels.

Hibiki 17 Year Old Whisky is produced with a combination of grain whisky and premium malts from the Yamazaki and Hakushu distilleries, which are often aged in very rare Japanese oak. This whisky is elegant and poised, slowly revealing a clear yet complex equilibrium. The bottle itself is a thing of beauty, with 24 faces, reflecting each of the seasons of the old Japanese Lunar calendar.