The archive

DISTILLED on 25th July 2013 and BOTTLED on 6th September 2023

A peaty distillate matured in a refill hogshead before being finished in a first fill ex-ruby port cask for eight months adding floral and red fruit notes.

Islay’s largest distillery by far produces one of the island’s purest and cleanest spirits. This lighter character backed up by a peaty backbone provides versatility when it comes to adding secondary cask maturation. In this case the finishing cask has added red fruit, floral and chocolate characteristics from more than 8 months in an ex-ruby port hogshead from our good friends at Josafer cooperage in Portugal.

Tasting revealed - charred seaweed, dark chocolate and stewed red fruits.

DISTILLED on 17th September 2013 and BOTTLED on 18th September 2023

Located near idyllic Pitlochry and with foundations dating back to 1778. The distillate is medium bodied, sweet and fruity. Fully Matured in a refill wine barrique.

This medium bodied highland malt gives us independent bottlers a lot of character to work with. In this case we have a single cask where the spirit has matured for its entire life in a refill ex-wine barrique allowing the spirit to take on a balance of the French oak notes and some softer wine characteristics over a longer period of intergration.

Tasting revealed - brioche, orange fondant and parmesan cheese.

DISTILLED on 19th January 2011 and BOTTLED on 9th August 2023

A light and fruity distillate matured in a traditional hogshead cask and then finished for over a year in an ex-Islay refill Pedro Ximenez octave for intense coastal notes and dried fruit sweetness.

A long time finish (by octave terms) in a cask that once held Caol Ila has imparted a rich smoky and dry oak spice character to the spirit. Not too much to lose the delicacy of the Speyside character..

Tasting revealed - Bergamot orange, sea shell and honey on toast.

DISTILLED on 20th May and BOTTLED on 18th July 2023

Founded in Banff by the river Deveron. Recognised for a medium bodied and sweet distillate with nutty and spice notes. Matured in a hogshead and then finished in a first fill ex-oloroso cask for six months.

Another distinctive highland whisky who’s medium bodied spirit is capable of standing up to a more aggressive oak influence. Hence the reason we chose this whisky for finishing in a quarter cask where the oak will be assertive in a short space of time due to the smaller than normal size of cask. The small cask has offered this spirit a delicious citrus and oak spice character.

Tasting revealed - orange marmalade, dark chocolate and ginger snaps.

DISTILLED on 14th December 1992 and BOTTLED on 4th July 2023

Fully matured in its original refill barrel for all of its 30 years, this old single grain whisky has been rescued from blended whisky obscurity and bottled by us right at its peak. This is our charity bottling this year where all profit from the bottles will go to our charity partner Big Hearts Community Trust who are based out of Tynecastle Park, conveniently next door to the North British distillery.

Tasting revealed - Dried coconut, peaches & cream and vanilla.

DISTILLED on 12th April 2011 and BOTTLED on 14th July 2023

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 hogshead for six months for layers of dried fruit and spice.

Highly prized by blenders and easy to see why, this distillery is rarely represented by independent bottlers. 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 to add sweetness and enhance the sherry character already present.

Tasting revealed - New Leather, coffee chocolate and dried fruit.

DISTILLED on 4th February 2011 and BOTTLED on 25th July 2023

Ruadh Maor is the peated whisky produced at Glenturret distillery. The distillate has a light fruity character with soft peated notes. Matured in a hogshead and finished in a first fill ex-tawny port cask.

A classic highland malt with a twist, a peated expression from this distillery offers an alternative take on the smoky style compared to its coastal cousins. A light and fresh smoke character is complimented with a finishing period in an ex-tawny port cask which offers the spirit notes of silky chocolate and BBQ’d herbs

Tasting revealed - waxy orange peel, dark chocolate and barbecued herbs.

DISTILLED on 5th April 1996 and BOTTLED on 10th July 2023

A bright and fruity distillate fully matured in a hogshead. Patient maturation has allowed rich oak character of spice and sweetness to influence the spirit for a final balance of floral notes, juicy fruit and oak.

Age is just a number when incomes to whisky, but one can’t ignore the majesty of this old Speysider. Matured all its life in an active single hogshead, the robust nature of this spirit has allowed it to stand up to the unusually strong oak and spice notes offered from the cask.

Tasting revealed - fresh melon, orange fondant, lemon curd, salted butter, toasted vanilla, Chinese five spice, nutmeg, caramel wafers, dried banana chips and ginger chocolate biscuits.

DISTILLED on 30th May 2013 and BOTTLED on 20th July 2023

A light bodied distillate with floral and fruity notes. Initially matured in a hogshead, this spirit was re-racked into a first fill ex-oloroso hogshead for over 2 years for layers of dried fruit.

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 2 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 - dark toffee caramel, rich fruit cake and black cherries.