A combination of American sherry oak, European sherry oak and American bourbon oak casks have been used to create the distinct oaky flavour of the Triple Wood Edition.Appearance: Deep burnished gold, clear and bright.Aroma: Fresh orange peel, vanilla and peardrops.Taste: Cedarwood, cinnamon coated marzipan and a hint of coconut.Finish: Lingering oakiness.
Highland Park 12 exhibits the key flavours associated with this great whisky. Heather and honey on the nose and palate with a soft smoky finish. A supremely balanced whisky this also is a great introduction to smokier whiskies.
A conundrum, in which the aromatics, and even the flavour, change continually.Deep amber.Nose - Rich and deep and faintly toffied. After a while offers some short-crust pastry and fruit, then vaguely 'gun-metal'.Body - Medium bodied and mouth filling.Palate - Sweet overall, but also curiously mouth-drying, with some salt and traces of oil.Finish - A saccharine-bitter finish that leaves an aftertaste of almonds.
Rich & full-bodied withhints of citrus fruit and toffeeThis is one patient customer - biding its time for 14 years in American white oak before spending a final two years in ex-Amoroso Oloroso sherry casks for an unbelievably full-bodied finish. Christmas seems to come early with all sorts of treats – dark chocolate, orange and honey. Its 16-year odyssey has provided countless flavours for you to explore.
A complex and well-structured whisky, it was aged in bourbon, sherry and Limousin oak casks then non chill filtered. A fiery golden amber in colour, the nose has aromas of bonfire smoke and smoky, spicy sea spray. The palate has powerful peat smoke and spicy sea spray notes with flavours of liquorice, cinnamon and nutmeg.
Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.An intense, peat-smoke nose with seaweed and some sweetness, salty and sweet flavours with hints of wood and a long peaty-salt finish.
This extraordinary and distinguished hand-crafted single malt is the distillery’s signature smoky expression.For ten full years, oak wood casks lie in rest in ancient vaults.Within them, the aromatic Lochan waters commune with the peated malted barley to create a deep golden treasure that is both floral and smoky.Ledaig is one of our exquisite peated single malts, an integral part of the Tobermory family, and sits beautifully alongside our signature malts.Unchill-filtered @ 46.3% ABV.
Made from a carefully selected mash bill that features the highest quality American corn. It is then matured to the peak of perfection, with barrels often ageing in excess of eight years. Truly “small batch,” each batch is typically composed of no more than two dozen barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. It has flavours of rich caramel with balanced vanilla, stone fruit notes, smoky depth, with an oak finish.
The Big Strand promises aromas of smoke, liquorice and salt so it will attract the fans of peated Islay malts. The name of the distillery that gave birth to this whisky is not mentioned on the label but the potential candidates can be counted on the fingers... The Big Strand is a whisky without age statement but we learn that this single malt has not been colored and is unchilfiltered. The Big Strand single malt whisky is named after the long sandy beach that spreads on the island between Laggan Point in the north and The Oa peninsula in the south.
Old Perth Scotch Whisky was originally created in the early 1900’s in the city of Perth by the Thomson family, well known grocers in the City. By the late 1970, a rationalisation, sadly, saw the brand disappear. Brought back to life as a blended malt in 2013 by Morrison & MacKay as a celebration of Perth’s illustrious past in the whisky industry, the brand is the only whisky now blended in Perthshire.
Described as ‘ belching with reek’ this peaty blended malt whisky is the first in a new peaty series to be released. With a label that draws its inspiration from the Victorian Chimney heads or “Grannies” of Old Perth this is great value smoky whisky for peat lovers everywhere.
Notes by Richard Patterson.Colour - Straw yellow with glittering highlights.Nose - A rugged fusion of sea spray, bonfire smoke, damp earth and spicy cinnamon immediately arouses the senses. These powerful aromas of peat moss and wet grass must be fully respected before seductive notes of crushed pear, apple and freshly baked bread provide the perfect finish to this memorable melody.Taste - Strong and bold with plenty of backbone and structure as this great monster unfolds its fiery fangs on your palate. This is not for the faint hearted. Take a generous mouthful with a biting wind blowing furiously in your face. Hold it long in your mouth allow the thick tar, peat smoke and creamy liquorice to penetrate every part of your tongue. Time will tame it.There is indeed unashamed beauty in this beast.
Hickory Smoked Whiskey is distilled from Arkansas Soft Red Winter Wheat – aged in ex-Bourbon casks – with a nice light smokey taste from real Hickory. They took American whiskey distilling techniques and melded it with Scotch whiskey aging techniques to make something pretty special, Arkansas Hickory Smoked Whiskey. Rock Town cold smoke the wheat here at the distillery, prior to milling in their own hickory smokers. This infuses smoke into the grain and the flavor of the hickory carries all the way through to the distillate.