Consistently one of Indian distillery Amrut's most popular bottles, Fusion is a rich and warming single malt with delicious notes of fresh fruit and vanilla, followed by a smoky finish.
Amrut Fusion is created from a mix of 75% unpeated Indian barley and 25% peated Scottish barley. These are separately distilled and aged for four years, then 'fused' together for a further three months. The result is an award-winning whisky that has introduced many people to the splendours of Indian whisky.
Nose: Rich, barley, fruity. Big on citrus, spices, creamy sweetness. A hint of peat.
Palate: Oaky, rich, gentle peat, coffee, dark chocolate. Fruity.
Finish: Long, spiced, marmalade, sweetness.
Great malt whisky is a distillation of the place where it’s made. The local water, microclimate and air quality all influence the spirit as it’s distilled and matured. Isle of Arran whisky couldn’t come from anywhere else but this wee islan, of twenty miles by ten. This whisky is the island, bottled. This geography is key to the character of Arran whisky. Here they make a spirit that reflects a range of regional influences, yet achieves a rare and unique personality all its own. Rather like the island itself.
The Arran 18 year-old is a wonderfully balanced expression of The Arran Malt which displays the tremendous depth of character of the Distillery. Caramelised citrus and tropical notes on a background of toasted oak have created an intense, well rounded dram with charm and personality. A balanced mix of our finest aged ex-Sherry and ex-Bourbon Casks, this fully mature expression of The Arran Malt is exceptional.
It has a honeyed gold appearance. The aromas will remind you of baked peaches with syrup and toasted almonds as well as vanilla and light cinnamon spice. The flavours are of sweetness, spice, citrus and baked peaches.
Arran distillery celebrated its 21st anniversary in 2016 and they already had a limited anniversary bottling, but we had to wait some more before a wider public release was announced.
Launched at the end of 2018, this new Arran 21 Years is the oldest official expression to date. A mixture of bourbon and sherry casks.
On the nose it offers sweet fruit candy with mocha and toffee notes. Takes a while to open up. Apricots and pineapple, as well as rhubarb jam and dried fruits like prunes. Walnuts and cigar boxes. Hints of buttery pastry and herbs. Mouth: much more spicy. Ginger, cinnamon and pepper, including some charred wood. Malty notes and a light bitterness. Also dark chocolate and hazelnuts, later also walnuts. Back to sweet berries and light floral hints. Medium finish, more of this dark chocolate character with spices and bitter orange.
ABV = 46.0%.
Matured in some of the finest casks available to the whisky industry, this cask strength 100% Sherry matured Single Malt is both luxurious and elegant with layers of rich sweet spice and oak.
Matured for 7 years in first-fill Sherry hogsheads. Distilled and matured at Lochranza. Non-chill filtered Natural colour, bottled at cask strength, 55.8% ABV.
This Arran Gold Liqueur captures the essence of the island in a bottle. This geography is key to the character of Arran whisky and its liqueur. Here they make a spirit that reflects a range of regional influences, yet achieves a rare and unique personality all its own. Rather like the island itself.
The Arran Gold Cream Liqueur is in a class of its own. Since its launch in 2004, it has become incredibly popular and everyone who has tasted Arran Gold agrees that they would happily change over from their usual brand in favour of this deeply delicious treat. Made with a healthy dose of Arran, this is a cream liqueur where you can really taste the quality.
Arran Gold has the colour and appearance of liquid toffee and creamy fudge. The aromas are of chocolate, cassis and a wee touch of fresh mint while the flavour has a lovely sweetness with honey notes.
The classic fresh Arran Single Malt character with a puff of peat smoke. This Single Malt produced at Lochranza Distillery is some of the original, very first peated Single Malt produced by Arran Distillery, on the island.
Bottled at 56.2%, the sharp citrus notes and brooding peat smoke last easily into the lingering finish.
Here are the Auchentoshan team's thoughts on their distillery: "They say where you're from says a lot about who you are. And most Single Malts are from the middle of nowhere. Us? We're different. We were forged in the fires of The Industrial Revolution and the Glaswegian sweat of our forefathers. We've taken the sweat out now. But boy do we still have the spirit. We're part of the city. And the city is part of us. We play hard. And we work even harder. We're not triple distilled because it's tradition. But because that's what it takes to create a delicate flavour unlike any other. Smooth, yet gutsy. Approachable yet deep. Open to newcomers and old friends alike. Just like where we're from."
No other Scottish distillery insists on triple distilling every drop. Auchentoshan new make spirit is the highest distillate of any single malt distillery in Scotland. Because they distil away all the impurities in the liquid, strong notes of fruit and citrus come through. It also makes the spirit more prone to the epic woodiness that comes from the casks in maturation. This makes Auchentoshan the smoothest, most delicate tasting single malt scotch whisky.
This award-winning Auchentoshan has been matured in three different cask types. From American Bourbon to Spanish Oloroso Sherry - and finally Pedro Ximenez Sherry casks - this is a rich, complex whisky with toffee and sherry flavours.
Auchentoshan 3 Wood has a rich golden bronze colour with aromas of blackcurrant, brown sugar, orange plum and raisin. Its flavours are of fruit and syrup with hazelnuts and a hint of cinnamon and lemon. A butterscotch sweetness adds to the overall complexity. The finish is fresh and fruity with long lasting oaky sweetness.
Auchentoshan 3 wood is a fine dram but also lends itself well to cocktails such as an "Old Fashioned". Please click on the blue link below for recipe.
Ballechin is the name Edradour gives its heavily peated spirit, and this release is their new standard expression bottled after 10 years of maturation. The peat character of this is remarkably Islay-like, with a rich earthy smoke, ginger spice, and amazingly even a hint of coastal, farmyard aromas.
Distilled using barley which has been infused with peat to a level not less than 50ppm. This bottling is predominantly from ex Bourbon casks with a generous top dressing of ex Oloroso Sherry casks, to create added depth and greater complexity. It has been bottled at 46%, without chillfiltration, to retain the true cask character.
The name Ballechin originates from a fellow Perthshire farm distillery, which sadly closed its doors in 1927. There, Alfred Barnard, who catalogued all the distilleries in the UK in the 1880?s, made reference to having experienced a peated whisky.
Intense smokiness on the nose – think smoky bacon, the addition of water releases more medicinal notes. Packs a robust, smoky punch on the palate & leaves a lingering smokiness in the finish.
To craft The Balvenie DoubleWood 17 year old single malt whisky Malt Master David C. Stewart MBE returned to one of his most celebrated achievements – consecutive maturation in two different types of cask, a process often referred to as ‘cask finishing’.
This technique is at the heart of The Balvenie DoubleWood – it sees the whisky matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask ageing adds rich spicy flavours and a depth and fullness of flavour.
The DoubleWood 17 year old is an elder sibling to DoubleWood 12 year old and shares its honeyed, spicy characteristics, but it is distinctly different, with deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity.
ABV = 43.0%.
To create The Balvenie PortWood 21 year old single malt whisky, a marriage of rare Balvenie is transferred to port casks, or pipes, which have held fine port wines.
Here it is sampled regularly by The Balvenie Malt Master David C. Stewart MBE to ensure that just the right amount of character is imparted by the port casks, enhancing and developing the single malt whilst preserving its original characteristics.
Considered by many to be David’s finest creation, this whisky is one of his proudest achievements and has won an array of highly coveted industry awards since its release in 1996.
The Balvenie PortWood Aged 21 Years is non chill-filtered and bottled at a higher strength of 47.6% ABV.
On the nose - a perfume of fruity and ripe raisin notes, backed by a nutty dryness.
Taste- refined with remarkable character, it is creamy and silky with fruit, honey and spice notes.
Long, gentle, nutty finish.
Thanks to natural alchemy and centuries-old craftsmanship, The Balvenie is unique among single malts. Their whisky-making process is dedicated to maintaining the Five Rare Crafts and they are the only distillery in Scotland that still grows its own barley, uses traditional floor maltings and keeps both a coppersmith and a team of coopers on site. And of course, Malt Master David C. Stewart MBE presides over the all-important maturation process.
The Balvenie Caribbean Cask 14 year old single malt whisky has been matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum. To create the ideal finish Malt Master David C. Stewart MBE filled American oak casks with his own blend of select West Indian rums. When he judged the casks to be ready, the rum was replaced with the 14 year old spirit and the wood was put to work adding the final touches. The result is an exceptional single malt whisky with the traditional smooth, honeyed character of The Balvenie married with notes of toffee and a hint of fruit, with a warm, lingering finish.
The aromas are rich, sweet and creamy toffee on the nose combines with fresh fruit notes. The flavours are perfectly rounded with vanilla and sweet oak notes, in conjunction with a fruity character that develops over time. The finish is soft and lingering.
Something of a Cult Malt, this is a cracking Highland Whisky, distilled in the shadow of Britain’s tallest mountain (after which it is also named). Ben Nevis 10 year old was first launched in 1991, but appears to have improved in recent years.
Very much an old fashioned whisky, with its retro packaging, and supple bold flavours, Ben Nevis offers something different in the modern industry. The distillery continues to use wooden washbacks and brewer’s yeast – and Ben Nevis said to be the last distillery to still use this yeast strain. Perhaps these techniques are what make it something of a blast from the past.
Aged for 10 years, this whisky has a luscious, chewy body, with a palate rich in tropical fruit, dried fruit, wood spice, coffee, dark chocolate, the faintest hint of peat.
A robust and warming Highland dram, much improved by its 46% ABV and lack of chill filtration.
BenRiach distillery have developed a reputation for innovative maturation, using a diverse mix of cask types. This luscious 12 year old Single Malt Scotch Whisky is unconventionally made using three facets of sherry cask maturation: full sherry cask maturation, combined with Pedro Ximénez and Oloroso sherry cask finishing, for unexpected layers of fruit sweetness and toasted oak spice. Each facet of sherry cask maturation is expertly combined by the Master Blender to work in harmony, creating a luscious Single Malt Scotch Whisky with a multi- layered cocktail of fruit notes, further enriching BenRiach’s signature sweet, fruit-laden style.
Bottled at 46% ABV, non-chill filtered and of natural colour.
Nose - sherry cask maturation at its most fruity and luscious. Baked fruit salad with fig, pear, apricot and glacé cherry in mandarin syrup. Honey glazed flan with crème-caramel and toasted vanilla pod add to the multi-layered sweetness.
Palate offers a rich fruit cocktail of honeyed fig, baked pineapple and sultana fused with chocolate fondant and muscovado sugar, lifted by mandarin cream, ground nutmeg and vanilla. On the finish savour nectarine, candied grape and star anise, lingering into the dessert-like sherried finish.
Located in the ‘Heart of Speyside’, BenRiach displays all the traditional charm of a Speyside distillery. Built by John Duff in 1898, BenRiach draws its water from the Burnside springs located underground, deep below the distillery. BenRiach became independent in 2004, having been purchased by The BenRiach Distillery Company Limited. This independent ownership allows them to experiment with several interesting wood finishes and it continues to produce whisky from both peated and non-peated malted barley. The BenRiach portrays its own uniqueness through the particular methods and skills of the men who craft the whisky, the ingredients used, the distinctive copper stills and the high quality casks selected for maturation.
This particular whisky is matured for at least 21 years in a combination of four types of casks: bourbon barrels, virgin oak casks, Pedro Ximenez sherry casks and red wine casks. The whisky from these four woods has then been expertly blended together by BenRiach's Master Blender to create a multi-faceted and superbly balanced malt, with each cask type adding unique notes to the taste experience.
BenRiach 21 year old is a bright autumn gold colour. The aromas are of a ripe summer fruit compote with contrasting candied peel and a warming stem ginger background. On the palate, soft vanilla and cinnamon give way to tangy red fruits and citrus peel. Barley sugars and honeyed malt build into the long, sweet and satisfying finish.
Established in 1898, the Benromach distillery is independently owned by a family with proud, enduring roots in Speyside.
The Benromach 15 Year Old has a captivating golden amber colour, thanks to the long maturation in sherry and bourbon casks. Without water its aromas are of vanilla pod, zesty orange and spicy ginger complemented by delicate chamomile and menthol notes. The flavours are luscious - rich fruit cake with stewed plum, red apple skin and the sharp edge of kiwi fruit. With a splash of water added, there is an increased hint of sweet spice and cocoa, both of which blend seamlessly with those rich fruit flavours.