On the palate, this is a lithe, vital Royal Lochnagar with all the nimble freshness of spring and sunshine in its really appealing texture and taste.

An exclusive limited release of only a few thousand bottles every consecutive year. Currently aged 13 years, and finished with a kiss of apple. Bottled at cask strength with a nose full of citrus, peach and cedar to deliver a rich spice, apple and oak. Finished with notes of zesty orchard fruits and hints of pepper.

The Yamazaki Distillery is Japan’s first and oldest malt whisky distillery founded in 1923 by Suntory's founder Shinjiro Torii. Yamazaki is not only the soul place of Suntory Whisky but the birthplace of Japanese Whisky. Inspired by traditional Scottish whisky, it is said that Torii selected the land of Yamazaki at the foot of Mt. Tennozan, for its high-quality water source and natural environment ideal for whisky making. <br> <br> Yamazaki was born from the surprising, delicate yet profound experience of a Japanese single malt whisky. Multi-layered with fruit and Mizunara aromas, Yamazaki whiskies are complex and deep. Made at Yamazaki Distillery, the birthplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. The House of Suntory honors the birthplace of Japanese whisky, capturing and celebrating the pioneering roots of one of the world’s greatest whiskies from the place Shinjiro Torii chose to begin the illustrious journey of Japanese whisky. Fifth generation Chief Blender Shinji Fukuyo has returned to the roots of what made Yamazaki Single Malt quintessentially Yamazaki: deep, complex and multi-layered with fruit and Mizunara notes. <br> <br> The Yamazaki Single Malt Japanese Whisky 12 Years Old is pure gold in color. The nose hints scents of peach, pineapple, grapefruit, clove, candied orange, vanilla, and Mizunara (Japanese Oak). On the palate is coconut, cranberry and butter. This whiskey has a beautiful finish of sweet ginger, and cinnamon.

Bushmills Single Malt Whiskey 21 year old is aged for a minimum of 19 years in former Oloroso Sherry and Bourbon-seasoned casks, then transferred into Madeira casks for a further 2 years. The result is a whiskey awarded Best Irish Single Malt 2013. It has huge depth that interweaves dried fruit flavours with spicy, aromatic maltiness and subtle nutty raisins notes.

Old Kempton Distillery Port Small Cask Matured Whisky is bottled at 46%. This special drop is highly sought after and is not often available. Aged exclusively in 20 litre or 100 litre single casks for the entire maturation in their 1840’s stables bond store. The nose on this whiksy is dominated by sweet and fruit elements with underlying hints of rum and raisin chocolate. The palate is welcoming, soft, and wonderfully warm. Flavours of pantry spices and dark fruits blend together creating a mouth-filling experience that only a port cask can deliver. Dark chocolate, coffee grounds, and soft oak tannins come across the finish. 4 day lead time required for shipment. These items will be shipped separately. Available for online purchase only.

As part of the wheated bourbon family, this twelve year old W.L. Weller is aged far longer than most wheated bourbons. This offering is a smooth, easy-going and balanced offering with a beautiful deep bronze colour. Aromas of lanolin, almond, creamed corn and toasty vanilla. The mid-palate flavor is heavily wheated, layered and moderately sweet. Long, oaky, and intensely smooth finish.

Archie Rose Distilling Co. was founded in 2014 and located in Sydney, Australia – just a few kilometres south of the city – Archie Rose Distilling Co. is Australia’s most highly awarded distillery. With conviction, they strive to re-define Australia’s rich tradition in distilling by producing a diverse range of whiskies, gins, vodkas and rums, as well as one-off collaborations, limited releases and spirits experiences. Archie Rose Single Paddock Whisky Harvest 2018 pays tribute to the hardiness, character and charisma of a single paddock of heritage rye, dry grown in challenging 2018 drought conditions by the Whytcross family in Barellan, NSW. The first whisky in our vintage Harvest series, which heeds our ethos of working with local producers who focus on sustainability and understand the impact of their growing, harvesting and processing methods, it showcases rye that was dry grown without irrigation and then semi-fermented and malted three ways with fermentation finished using a saison yeast strain. All of which had a big impact on flavour - lending lifted aromatics of wildflowers, mandarin, yuzu and berries to the finished product, characteristics inherent to this particular paddock, year and climate. On the nose mandarin, yuzu and ANZAC biscuits greet you, with further time allowing for notes of orchard fruits, begonia blossoms and huon pine to emerge. Further time in the glass gives us roasted pecans, mulberry and carraway seeds. the palate leads with a rich and mouth-filling combination of nectarines, berries and ginger snaps balanced beautifully with roasted grains, milk chocolate and oak. The finish is a complex and lingering combination of orchard fruits, chocolate-coated ANZAC biscuits, and blossoms.

The Glendalough Distillery was established by a group of friends from Wicklow and Dublin who shared a deep passion for reviving the rich heritage of craft distilling in Ireland. In the 18th and 19th centuries, Ireland was home to over 200 licensed distilleries, producing diverse styles of poitín, whiskey, gin, and even absinthe. However, in recent times, that number has dwindled to a small handful. After many discussions, the friends decided to take a chance on something more meaningful and built a craft distillery near their favourite spot in the Wicklow Mountains, Glendalough. The area, known as "the garden of Ireland," is renowned for its natural beauty and Glendalough, or the Glen of two Lakes, is one of the most visited valleys in Ireland. It is also home to a 6th-century monastic settlement founded by St. Kevin, a legendary monk who is the man on the Glendalough bottle. Monasteries like Glendalough were the birthplace of distilled drinks. A key influence on the flavour of Glendalough whiskey is the wood in which it has spent time. Countless nuances affect how the wood injects flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. To make their gins, Glendalough forages wild plants from the mountains around the distillery. All the plants are sustainably foraged by one person, and what they pick goes fresh into the still within hours of foraging. The story of St. Kevin is where Glendalough draws its inspiration. He abandoned safety and comfort to follow his passion and create something more meaningful in the mountains. St. Kevin was born into Irish royalty, but he felt like a man apart. He disappeared into the mountains and became one with the wild, living off the land by the upper lake of Glendalough for seven years while pondering his place in the world. One of the many stories that spread around Ireland and inspired people to seek out this holy man and his deep, hidden valley is that of a blackbird landing in his hand. He stood day and night until the eggs hatched and the chicks fledged, showcasing his unwavering resolve and connection with nature. Eventually, he built his "City of 7 Churches" by the lower lake, which still stands 14 centuries later as a testament to his legacy. The Glendalough Distillery places great emphasis on the wood used to mature their whiskey, with countless nuances affecting the flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. Their whiskeys mature in American white oak Bourbon barrels, which lay the flavour foundation that has become the backbone of the Irish whiskey taste. They also finish all of their whiskeys in a second, very different cask. They use Spanish Oloroso sherry butts to finish their Double Barrel, Dublin porter barrels for their 7-year-old single malt, and legendary Mizunara oak for their 13-year-old single malt. They are also proud to play a part in bringing Irish oak back into use for aging Irish whiskey, helping to manage these ancient forests, and doing their bit for the regeneration of these beautiful, broad-leaf, deciduous woods. Glendalough Distillery embarked on a relentless search for the most flavourful oak in the world, taking them from their own wooded mountains in Wicklow to the volcanic north of Japan, Hokkaido, where they discovered Mizunara, the most sought-after oak in the whiskey world. The resulting whiskey is vivid yet delicate, with seamless depth and a vibrant, fruity and floral nose. It boasts a luxuriously smooth mouthfeel with notes of dark chocolate orange, sandalwood and cinnamon that are synonymous with Mizunara whiskeys. The Mizunara 7-year single malt from Glendalough benefits from an exceptionally long finish of toasted oak and oriental spices, with the dark chocolate lingering even longer, making for a truly exceptional whiskey.