In 1898, John Duff built the Speyside Distillery, BenRiach. It is one of the few distilleries with its own on-site floor malting and draws its water from the Burnside Springs. Benriach is one of only seven distilleries in Scotland that continues to produce a whisky from 100 per cent malted barley, carrying on a centuries-old tradition. In the case of Malting Season 2, it carries the legacy started by Benriach Malting Season 1 that first launched in 2021, and is crafted from concerto barley, chosen by Master Blender Rachel Barrie for its wholesome cereal flavour. Celebrating traditional methods dating back to the earliest days of Benriach Distillery, Benriach Malting Season is the first expression in a century to be produced entirely using barley malted from our Speyside distillery's historic floor maltings. The second edition of Benriach Malting Season is two-cask matured in bourbon and new charred oak barrels to bring out the wholesome, creamy flavour we find in the distillery’s floor malted spirit, giving a beautiful barley gold colour to the liquid. The expression boasts a rich aroma of barley sugar, almond fudge and poached orchard apple with smooth, rounded flavours of vanilla and honeyed pear, with a lasting nuttiness of slowly kilned malt.

Ardbeg is a renowned and revered name in the world of Scotch whisky. Situated on the remote Isle of Islay off the west coast of Scotland, Ardbeg Distillery has been producing exceptional single malt whiskies since 1815. Known for its distinctive peaty and smoky flavour profile, Ardbeg whiskies have gained a loyal following among whisky enthusiasts worldwide. The distillery's location plays a significant role in shaping the character of Ardbeg whiskies. The island's unique terroir, with its peat-rich soil and briny coastal influence, imparts a distinct maritime essence to the whiskies. This, combined with the traditional peat-smoking process, results in an unmistakable smoky aroma and flavour that is synonymous with Ardbeg. Ardbeg offers a diverse range of expressions, each showcasing its own unique characteristics. From the flagship Ardbeg 10 Year Old, with its bold and robust flavors of peat smoke, iodine and citrus, to limited editions and special releases, Ardbeg continuously pushes the boundaries of whisky craftsmanship. The distillery's commitment to traditional production methods and attention to detail is evident in every bottle of Ardbeg. The use of traditional copper pot stills, the carefully selected malted barley and the maturation process in oak casks all contribute to the complexity and depth of flavour found in Ardbeg whiskies. Ardbeg has garnered numerous awards and accolades over the years, solidifying its position as one of the world's leading whisky brands. Ardbeg Ten Years Old is globally renowned as the ultimate expression of peat, smoke, and complexity in a single malt whisky. However, it doesn't overpower with peat; instead, it harmoniously combines with the inherent sweetness of the malt, resulting in a perfectly balanced whisky. This exceptional offering was honoured with the title of World Whisky of the Year in 2008.

This story is a celebration of David C. Stewart M.B.E.’s creativity and inventiveness, when he created The Balvenie Classic – and in doing so, pioneered wood finishing. It is also the story of the team who helped him, through patience and perseverance, to try something new, and create something exceptional. The original cask finish. Probably the finest highland malt whisky. Those were the words on the first ever bottle of The Balvenie Classic. This story is a celebration of David C. Stewart M.B.E.’s creativity and inventiveness, when he created The Balvenie Classic – and in doing so, pioneered wood finishing. Aromatic and lively, aromas of vanilla and spice evocative of dried clove and chai are layered on a base of earthly, malty undertones reminiscent of Balvenie’s own barley loft. On the palate there is a perfect complement of light oatmeal syrupiness and brittle toffee are followed by delicate hints of spice and a rich drying sensation from European oak.

The GlenDronach is one of the oldest distilleries in Scotland, creating their finest richly sherried single malts for nearly 200 years. Located near Forgue, by Huntly, Aberdeenshire, in the Highland whisky district, has a rich and storied history that begins back in 1771 when the Glen House, originally called Boynsmill, was built. It was later renamed by James Allardice when the distillery was founded in 1826, making it one of the first licensed distilleries in Scotland. Throughout the years, the distillery changed ownership several times, with notable moments including being bought over by Walter Scott in the 1830s, becoming the largest duty paying distillery in the Scottish Highlands in the 1860s and being acquired by Captain Charles Grant in 1920. In 1960, the distillery was purchased by William Teacher & Sons, who expanded the number of stills from two to four. However, in 1996, the distillery was mothballed for a period of time before being re-opened in 2002. The ownership changed hands again in 2005 when Chivas Brothers took over and the distillery converted to steam heating, marking a significant shift in its production process. In 2008, the distillery was taken over by the BenRiach Distillery Company Ltd., marking a significant milestone in its history. This acquisition sparked the beginning of the Glendronach renaissance, bringing new opportunities and developments to the distillery. The year 2015 brought great honour to the BenRiach Distillery Company, with the recognition of being named Global Whisky Distiller of the Year at the Icons of Whisky Awards. This achievement was particularly remarkable for a small privately-owned independent company. In 2016, Brown-Forman Corporation took over, bringing three outstanding Single Malt Scotch Whisky brands – The GlenDronach, BenRiach and Glenglassaugh – into its growing whiskey portfolio. This acquisition marked a significant milestone for the distillery's legacy. At the heart of The Glendronach's craft are time-honoured traditions and handcrafted techniques that have been perfected over nearly two centuries. The distillery's methods, including the use of soft Highland water and Scottish malted barley, reflect a dedication to quality and authenticity. The hallmark of The Glendronach's craft lies in the marriage of robust Highland spirit with the finest Pedro Ximénez and Oloroso sherry casks from Andalucia in Spain. This exquisite duality brings exceptional depth, complexity and character to the whiskies. The slow and carefully attended process, from milling to distillation to maturation, is a testament to the meticulous craft and dedication of the distillery team. The slow maturation process, overseen by the dedicated distillery team and expertly selected and married by Master Blender Rachel Barrie, results in expressions known worldwide for their exceptional depth, complexity and character. The distillery's focus on the selection and nurture of Spanish oak sherry casks reflects a commitment to creating whiskies of unparalleled quality and flavour. This exclusive edition of Highland Single Malt Scotch Whisky underwent maturation in exceptional Pedro Ximénez and Oloroso Sherry casks, sourced directly from Andalucía in Spain. Handpicked by Dr. Rachel Barrie, Scotland's first female Master Blender, these casks were meticulously combined to achieve the ideal blend at a natural cask strength of 58.6% ABV, with no chill filtration and displaying natural colour. This unadulterated cask strength bottling accentuates the complete character and depth of GlenDronach's intricate, full-bodied essence, enhanced by the rich, profound infusion of flavour and natural hue from the Spanish oak Sherry casks: the Pedro Ximénez casks contribute luscious fruit flavors, while the Oloroso casks impart dry, nutty notes. Prepare to be captivated by The Glendronach Cask Strength Batch 10 Single Malt Scotch Whisky 700ml. An alluring chestnut bronze hue introduces a nose teeming with tantalizing notes of mocha, apricot and baked orange chocolate cake, intertwined with roasted almond, walnut and raisin atop a foundation of aromatic toasted oak. The palate indulges in a decadent fusion of richly spiced fruitcake, accompanied by the succulence of nectarine, juicy dark cherry and honeyed sultana. The finish lingers luxuriously, offering ripe apricot layered with ginger jam and the indulgent essence of caramelized date, leaving a lasting impression of opulence and refinement.

"...shows more complexity than some whiskies twice its age, making it a remarkable find." - Number 6 in the 2020 Top 20 by whiskyadvocate.com Matured in ex-bourbon and Oloroso sherry casks, Wee Beastie is the latest permanent expression to join the Ardbeg family. Youthful, but with an enticingly fresh sea air quality on the nose, as well as hints of iodine, menthol, lanolin and pear, it carries the ABV effortlessly in a breezy, medium bodied delivery. The typically assertive Ardbeggian smoke is somewhat tamed. Instead, nuances of fruit'n'nut chocolate, menthol cigarettes, caraway and rye bread come through. The finish is gently peaty, with hints of fruit and a pleasant salt and pepper tang. An Ardbeg for all occasions. 47.4% Alc./Vol. Non chill filtered.

Note: The Octomore range often arrive in to our store suffering from minor damage in transit. This is out of our control. When we dispatch to you we will re-pack to avoid further damage in transit but you should allow for possible dents and scratches to the metal tins. This is the missing link in the Octomore 13 triptych, arriving later than the other two. Matured full-term in first-fill Fernando dè Castilla Oloroso Sherry butts and peated at a generous 137.3 PPM, the sherry influence is said to work a treat, complementing the smoke and vibrancy of the young malt. Says Head Distiller, Adam Hannett, “There’s a beautiful influence from the full-term maturation in these first fill Oloroso sherry butts. They’ve matured in the dunnage warehouses in the village of Port Charlotte, and the combination of cask and a slow and cold maturation has really accentuated the salty tang of the spirit. ” 58.3% Alc./Vol. Non chill filtered. Notes from the producers... There is a wonderful viscosity and presence on the palate. Notes of smoked nuts and leather, warm orange marmalade on fresh scones. Dried apricot and hints of peppery spice toward the finish. Earthy peat smoke comes to the fore with a little time, along with the fruit and nutty aromatics of the oloroso casks. A salty tang of sea breeze creates a lively combination of flavours to finish.

Distilled in 2016 using 100% Islay barley, harvested in 2015 and peated to a whopping 129.3ppm, 13.3 offers a slight shift on the usual approach which is typically Bourbon only, this time being aged in a combination of first-fill ex-American whiskey casks and second-fill European oak casks from Rivesaltes, France, and Ribero del Duero, Spain. The total maturation was five years. 61.1% Alc./Vol. Non chill filtered.

Product Information: A departure from their typically lightly peated single malt, the Heavily Peated Kilkerran is released twice per year at cask strength and around 45PPM. Matured in 90% Bourbon casks and 10% sherry cask. The dram opens with enticing notes of candy floss and crème brulée. Flavourwise, the peat smoke is soft and sweet, with toasted marshmallows typical of the Kilkerran Heavily Peated range. Hints of gooseberries and violets confectionary develop over time. The finish lingers, sweet with an orange peel lift. Kilkerran pride themselves on completing all parts of the whisky production process on site giving them unrivalled control over the quality of the whisky. From the traditional floor maltings conducted at their sister distillery, Springbank, to the bottling of every edition at their bottling hall in Campbeltown. Sharing a production team and calendar with the neighbouring Springbank Distillery, Glengyle has a short production period of around three months per year, typically operational from October – December. This means Kilkerran is among the most handmade in Scotland. Item does not come with external tube. Producer Note: “It is our intention to reduce the amount of packaging we use across our group of companies, from Springbank and Kilkerran to William Cadenhead Ltd, and that any we do use is produced and procured as sustainably as possible." Maker: A historic Campbeltown distillery reimagined in the 21st century, Glengyle Distillery was originally founded by William Mitchell, who had previously run Springbank Distillery with his brother John, under the direction of their father and founder of Springbank, Archibald Mitchell. A dispute between the two brothers, William and John, led the former to leave and start his own venture, Glengyle Distillery, in 1872. In 1919, Glengyle was sold to West Highland Malt Distilleries Ltd after suffering, as many distilleries did, from the economic downturn of the early 20th century. Production then completely ceased in 1925. Over the decades-long closure of the distillery, the buildings continued to be used by local clubs and companies and so the Glengyle buildings remained reasonably well-maintained compared to many other closed distilleries in Campbeltown. In the year 2000, the distillery was purchased by Mitchell’s Glengyle Ltd, headed by Hedley G Wright, then chairman of J&A Mitchell and great, great nephew of the original founder of Glengyle, William Mitchell. After his passing in 2023, Mr Wright’s shares in the company were transferred to three local trust funds to ensure that the community would continue to benefit from the company after his passing. Distillery: The Campbelltown region is located on the Kintyre peninsula in Scotland's south-west, and was once home to over 30 malt whisky distilleries. One of Scotland’s five whiskey regions (one of our favourites) Campbelltown was a bustling fishing village and dubbed ‘whisky capital of the world’ for good reason, in times past the sails of vessels could be seen billowing in Campbeltown Loch, while rippling smoke from the chimneys of distilleries filled the sky. Looking back, Campbeltown is unequivocally as big a part of the history of whisky as the famous drink itself. Used as a smuggling centre for the most part of the 17th and 18th century, where many a bottle of Scotland’s famous liquid was distilled illegally. Once home to over 30 distilleries, Campbeltown gained a reputation for delivering top shelf whisky in the 19th century, something that saw an increased demand from blenders. Much of Campbeltown’s whisky heritage is owed to its location – easy access by boat and being just a whisker away from Ireland. Today only three remain, Glen Scotia, Springbank and Glengyle. Of the three Springbank and Glengyle both play pivotal roles in the production of Kilkerran. From the traditional floor maltings conducted at Kilkerran's sister distillery, Springbank, to the distillation and bottling of every edition at Glengyle. Stylistically Kilkerran today is a far cry from the more heavily peated style of the original Glengyle distillery. Regardless it is in many ways a classic Campbelltown, high drinkable with complex maritime notes, light salt and delicate peat that tends towards more earthy aromas. Nose - Icing Sugar, Crème Brulée, Custard A sweet introduction, there are notes of icing sugar, crème Brulée and custard. Palate - Sweet Peat Smoke, Toasted Marshmallows, Buttered Biscuits Notes of buttered digestive biscuits and custard creams. Hints of gooseberries and candied violets develop over time. Finish - Gooseberry, Violets, Orange Pulp In the finish the sweetness lingers, with notes of orange pulp and zest. The peat is prominent in the finish, orange pulp round off this dram.

Product Description: The Glenfiddich 2024 Archive Collection – 1990 Refill American Oak Barrel is an exceptional expression from one of the world’s most awarded single malt distilleries. At 34 years old, this rare whisky is a tribute to Glenfiddich’s unparalleled craftsmanship, offering a deep and complex profile that is both rich in history and present in texture. Distilled in 1990 and aged in refill American oak barrels, this whisky presents a musky scent of a newly waxed jacket, accompanied by the oily richness of stone fruits, smoke, leather, and savoury notes that reveal the whisky’s incredible maturation process. On the palate, there is a delicious acidic punch of apple skins with sweet dried banana, leading to a dense, complex melange of flavours that coat the mouth, leaving a lavish finish. This limited edition whisky is released naturally, non-chill filtered, and at cask strength, with no added colour, retaining the pure essence of the cask and time. With only 118 bottles available in Australia, this is a rare opportunity to acquire a truly exclusive piece of Glenfiddich’s legacy. As part of the 2024 Archive Collection release, it’s an offering for whisky connoisseurs and collectors alike. Includes Invitation to Private Glenfiddich Archive Dinner Experience - Each bottle comes with an exclusive dinner with Brian Kinsman, Glenfiddich's Malt Master, where you'll enjoy a whisky tasting experience that dives deep into the story of this unique cask. If you're outside of Sydney or Melbourne, return flights and overnight accommodation are included, ensuring that every aspect of this experience is nothing short of extraordinary. Terms and Conditions apply. Maker: Glenfiddich is a name that has stood the test of time, producing some of the finest single malts in the world. Founded in 1887 by William Grant in Dufftown, Scotland, Glenfiddich has always remained a family-owned business that prioritizes innovation and exceptional quality. Under the stewardship of Brian Kinsman, Glenfiddich’s Master Distiller, the distillery continues to be a leader in the whisky industry, pushing the boundaries of single malt whisky craftsmanship. The Glenfiddich Archive Collection showcases the culmination of decades of work, with casks that embody the spirit of tradition, rarity, and refined technique. Hand-selected by Brian Kinsman himself, this release reflects Glenfiddich’s ongoing pursuit of excellence and its dedication to crafting truly remarkable whiskies. Philosophy: At Glenfiddich, the philosophy is simple yet profound: great whisky is made through patience, expertise, and a relentless pursuit of perfection. The Glenfiddich Archive Collection represents the pinnacle of the distillery’s art, showcasing rare casks that have matured over several decades to unlock the full depth of their character. Every bottle from the Archive Collection is a testament to the distillery’s craftsmanship, with each cask being released in its purest form—non-chill filtered and at cask strength—ensuring the whisky retains its full, unaltered character. The Glenfiddich team believes that whisky is not just a drink, but a living story—one that evolves and tells its tale through each sip, a philosophy reflected in the extraordinary 1990 Refill American Oak Barrel release. Tasting Notes: Nose Musky, Rich Stone Fruits, Oily Musky scent of a newly waxed jacket, followed by rich, oily stone fruits that give way to smoky, leathery, and savoury undertones. There’s a complexity to the aromatics, with layers that evolve with every breath. Palate Apple Skins, Dried Banana, Savoury An acidic punch of apple skins, complemented by the sweetness of dried banana. The whisky’s texture is luxurious, with great structure and a savoury quality that balances the fruit-forward flavours. The complexity deepens as the mouthfeel becomes fuller, offering a savoury and smooth experience. Finish Lavish, Mouth-Coating, Lasting Long and lavish, with a lasting mouth-coating quality. A complex melange of fruit and savoury notes lingers, leaving a satisfying and refined finish that speaks to the whisky’s 34 years of maturation.

Another Ardbeg Day release arrives, bottled once and never to be repeated. This time around, it's created with roasted black malt - a first for Ardbeg. Incinerated to within an inch of its life, the malt defines the profile contributing charcoal and sweet smoke, aniseed and dark chocolate for a memorable Islay experience. Trumping past releases, Ardbeg's marketing department has gone to considerable lengths for the new edition, this time focusing on the brand’s alleged punk past, with Islay’s main port, Port Ellen, going by the nickname ‘Punk Ellen’ in the 1970s. (There was even a punk posse led by the local hotelier's daughter, which reached as many as three at the height of its notoriety). Meanwhile, Ardbeg’s head of distilling and whisky creation, Dr. Bill Lumsden, describes the flavour as being “like biting on a spiky ball.” Collectors will love it, with the story and presentation being a hook for followers of the brand. The limited edition main release has landed (as opposed to the even more limited Committee Release) and as is always the case, it comes bottled at 46% and non chill filtered. The first sniffs bring young distillate to the fore, so from a fresh bottle give this a good ten minutes and you'll get a moderate lift of menthol-infused peat that also hints at anise, fennel and rye bread receding into sweeter smoke and vanilla malt with further air contact. It's medium bodied and sweetly peaty (think Caol Ila); hints of Elastoplast mingle with chocolate sponge cake and sprinklings of pepper; the finish is ashy and warming with citrus tang lacing late malt sweetness. Overall, in spite of the presentation and marketing, this is much more civilised and approachable than you might expect. Notes from the producers... Spicy and savoury, Ardcore grips the senses with waves of marmite, burnt toast, chicory charcoal and infused coffee grounds making for a mosh pit in the glass. Like a safety pin through the septum, a classic Ardbeg herbal top note is present, while swirling, smoky bonfire and molasses loiter backstage. TASTE: A jaw dropping spicy and fiery mouthfeel leads to an explosion of rich, smoky flavours – cocoa powder, dark chocolate, peanut brittle toffee, smoked lime and a suggestion of soot and bonfire embers all pogo in unison on the palate. Amped up aniseed and malty biscuit elbow their way to the fore, punkturing taste buds. FINISH: In an altogether sweeter finish, long, lingering notes of treacle toffee, soot and smoke make for an anarchic, but delicious, aftertaste.