The archive

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.

DISTILLED on 17th October 2012 and BOTTLED on 3rd April 2024.

Matured in a hogshead and finished in a Rivesalts cask from Giraud in Segonzac for over 4 years giving notes of orange natural sweetness, tangerine and fruit jam.

Other than the official Flora & Fauna 10yo release, independent bottlers such as ourselves are the only way to explore this vastly underrated distillery. This edition has spent its final 4 years in a rarely seen Rivesalts cask adding dried fruit and chocolate orange notes.

Tasting revealed - cinnamon bun, glacé cherries and walnut.

DISTILLED on 5th February 2013 and BOTTLED on 20th March 2024.

Founded in 1896 and noted for adopting a longer than average fermentation time resulting in a light, sweet and fruity distillate. Matured in a hogshead and then finished in an ex-rum cask for over 6 months.

Longer than normal fermentation time and wide middle cut distillation promotes the fruity notes in this classic Speysider. This combined with its 6 month finish in a very ‘oak forward’ rum barrel has created something truly memorable.

Tasting revealed - Jamaica cake, hazelnut and coconut.

DISTILLED on 26th February 2014 and BOTTLED on 11th April 2024.

Located near idilic Pitlochry and with foundations dating back to 1778. The distillate is medium bodied , sweet and fruity. Fully matured in a first fill ex-bourbon barrel for notes of sweetness and vanilla.

This distillery has the character and body to stand up to even the most active casks for full term maturation. This sweet and nutty make has paired perfectly with the vanilla and spice flavours offered by this fresh bourbon barrel.

Tasting revealed - sandalwood, chocolate oat biscuits and tinned melon.