The archive

DISTILLED on 22nd September 2011 and BOTTLED on 9th October 2024.

A light bodied distillate produced at high strength in Loch Lomond's straight neck pot stills. Aged in a hogshead and finished in a first fill ex-Madeira cask for layers of caramel, walnut and citrus.

This distillery is famous for its ability to consistently produce many different styles of spirit including grain spirit too. Inchmurrin is one of their lighter styles distilled in straight neck still with a higher cut point producing a light fruity style. This combined with well over a year finish in a Madeira cask has produced a lovely toffee and caramel character.

Tasting revealed - banoffee, tinned peaches and cake mix.

DISTILLED on 30th May 2013 and BOTTLED on 15th October 2024.

A light bodied distillate with floral and fruity notes. Matured in a Hogshead before being finished for over 3 years in a 1st fill Hidalgo cooperage ex-Oloroso cask.

A fairly modern style of Speyside whisky where the vast majority of output is destined for blends, we rescued this cask from mediocrity. More than 3 year finish in our famous oloroso cask sourced from Hidalgo cooperage in Spain has offered the spirit a softer side of ex-sherry with more of a toffee and caramel character rather than the expected Christmas cake and dried fruit notes..

Tasting revealed - pastel de nata, black tea and orange zest.

DISTILLED on 30th June 2014 and BOTTLED on 9th August 2024.

A lightly peated spirit with notes of woodsmoke, apple and a slight floral character. Matured in a hogshead and finished for 3 years in a First Fill Oloroso cask.

The only Highland distillery producing peated whisky consistently from the start and even in this modern age, this is unusual for the region. This refill hogshead was re-racked into a fresh ex-Oloroso cask for over 3 years providing notes of dried fruit and chocolate to the mix.

Tasting revealed - chocolate raisin, coffee grounds and honey on toast.

DISTILLED on 31st October 2007 and BOTTLED on 2nd July 2024.

A triple distilled spirit produced to be light and delicate. Matured in a refill hogshead and finished in a first fill ex-Ruby Port cask for 17 months impressing notes of red fruit sweetness.

This rarely seen single malt by independent bottlers is unusual in that every drop from the distillery is triple distilled producing a light and sweet make that reaches its peak when it becomes a teenager. A longer 17 month finish this time around in an ex-ruby port cask has brought a wonderful red fruitiness to the picture.

Tasting revealed - Turkish delight, red liquorice and honeycomb chocolate.

DISTILLED on 27th November 1991 and BOTTLED on 23rd August 2024.

Closed in 1993, this increasingly rare single grain spirit once highly prized by blenders was matured in an ex-Oloroso butt for 32 years.

Although it is not uncommon to see well aged single grain whisky bottled by independent bottlers, this particular bottling is very special on 2 fronts. Firstly the Cambus distillery closed in 1993 meaning that every cask bottled can never be repeated and secondly, full oloroso maturation is very rare for grain whisky as most is filled into very tired well used oak.

Tasting revealed - Coconut square, star anise and crème brûlée crust.

DISTILLED on 25th April 2013 and BOTTLED on 3rd July 2024.

A peaty distillate matured in a refill hogshead and finished in a Rivesaltes cask from Giraud in Segonzac for over 2 years giving notes of orange natural sweetness, tangerine and fruit jam.

Another example of this fantastic classic make from Islay and how versatile it can be. Over 2 years in this sweet wine cask from south east France has added a whole new dimension of flavour and complexity which pairs wonderfully when combined with this smoky distillate.

Tasting revealed - peppered mackerel, pecan pastry and dried apricot.

DISTILLED on 2nd April 2012 and BOTTLED on 24th July 2024.

The coastal location of this distillery adds a freshness to its waxy and nutty distillate. Matured in a HHD before being finished for over 3 years in a first fill Hidalgo cooperage ex-Oloroso cask.

This coastal Speysider known for its important role in many of Diageo’s blended whiskies has spent more than 3 years in one of our now famous oloroso casks sourced from Hidalgo cooperage in Spain has offered the spirit a softer side of ex-sherry with more of a toffee and caramel character rather than the expected Christmas cake and dried fruit notes..

Tasting revealed - New leather, sandalwood and apricot marmalade.

DISTILLED on 12th April 2011 and BOTTLED on 9th July 2024.

Located just outside Elgin, the distillate is recognised as sweet and fruity with toffee notes. Matured in a butt and finished in a first fill ex-Pedro Ximenez HHD for 17 months giving notes of dried fruit and spice.

The sister cask of the very popular Longmorn we bottled last year, this sophisticated Speyside whisky lends itself well to active cask maturation and that’s exactly what we have here. Matured for most of its life in a 2nd fill oloroso butt we then transferred it to a fresh ex-PX hogshead for 17 months adding sweetness and enhance the sherry character already present..

Tasting revealed - Fruit Cake, cinnamon and walnut.

DISTILLED on 4th March 2014 and BOTTLED on 24th July 2024.

A sweet and fruity distillate with distinct spicy and floral notes. Matured in a HHD before being finished in a Veneta Botti ex-Amarone wine cask for over 5 years.

Another hidden distillery where 99.9% of its output goes into Diagieo’s blends, this gem of a spirit lends itself well to a great cask. In this case, we selected an ex-Amarone wine case from Veneta Botti cooperage in San Vendemiano, Italy. The whisky then spent more than half its life in this cask fusing together the sweetness of the spirit with a raisiny dryness associated with the wine.

Tasting revealed - Toasted almonds, butterscotch sweets and rolling tobacco.