Created in 1932 by Sir Alexander Walker, the uniquely shaped bottle will sit and 'swing'. This was in fact the very last blend created by Alexander Walker and today still features the 'Striding Man' in his original pose of walking from right to left, while all other Johnnie Walker scotch's now feature a left to right moniker. The swing is a multi-year blend from Speyside, Highlands and Islay and is noted for its rich, golden colour and silky smooth palate with inherent sweetness.

Containing some of the distillerys rarest aged stocks selected by master distiller Richard Paterson. The Dalmore 45 year old was initially aged in bourbon casks, before being transferred over to a pair of Grahams Port Colheita pipes (from 1961 & 1963), then married together in first-fill bourbon casks. Presented in a hand-blown crystal decanter crafted by French crystal house Baccarat. The Dalmore stag emblem featured on the decanter is the work of Scottish silversmith and Royal Warrant holder Hamilton & Inches.This expression is said to showcase complex, rich, characteristics of sticky toffee, treacle cake, almonds, crushed hazelnuts, red berries, manuka honey, soft liquorice, and bitter chocolate.

The sweet and fruity notes in this fine malt from Dufftown, at the heart of Speyside, are the product of traditional, slow distilling, using pure water in a unique balance of European and American oak then gives The Singleton of Dufftown its smooth, richly satisfying taste. The honeycomb, sweet chestnut and sharp red berry fruit flavours of The Singleton of Dufftown 15 Year Old make it an ideal sipping malt.

An oloroso finished Springbank drawn from custom-made octave casks. Combined with the distillery's hugely flavoursome coastal spirit, this is going to be one super tasty, complex malt. Because of its age, you'll need patience to let it open up and reveal its best, but reports have it to be one of the most decadent examples of this well-loved Campbeltowner in some time. 46.5% Alc./Vol. Notes from the bottlers... Nose: Candied oranges and chewy caramel, waves of briny meat, and earthy malt. Palate: A superbly satisfying balance of sweet dried fruits, toffee, meaty malt, and woody spice, with beach bonfires smouldering in the distance. Finish: Syrupy peaches and a touch of zesty marmalade, yeasty sourdough, and dense, sherried oak.

Created from a combination of Pedro Ximénez and Oloroso sherry puncheons along with a small quantity of virgin oak casks and red wine barriques. 46% Alc./vol. Non chill filtered.

A very special Glen Garioch release, personally selected by the Director of Elixir Distillers. Of interest here is that the distillery closed for two years in the mid-1990s, reopening in 1997, switching from using its own peated, floor-malted barley to commercial unpeated malt. Given its age, this historical liquid stems from the original floor maltings period, so it should have a little background smokiness. Comes beautifully presented in a timber chest with an embossed metal plate and an engraved bottle with wax seal. 57.3% Alc./Vol. Collectable. Notes from the bottlers... In an old-fashioned ice cream parlour, the air is filled with such delights as home-made milk ice cream, fruity knickerbocker glories, trays of various jelly sweets to be chosen and gathered in paper bags. Waffle cones, toasted teacakes and ginger beer ice cream floats. A gingery biscuit crumb-based cheesecake, adorned with chopped pieces of dark-chocolate-covered, crystalised stem ginger pieces, is served with a big scoop of Madagascan vanilla ice cream. Soft, crumbly lemon-and-ginger cookies linger on the finish.

Pours Spanish sunset. Mature oak opens to reveal dried fruits, vanilla, sweet pears and cinnamon on the nose. Dried fruits and wood spices coat the palate. Ginger, cinnamon and oak give depth. The finish lingers, full and long.

Since the annual event began in 1986, Fèis Ìle has become a time for the coming together of friends from around the globe to celebrate all-things Islay. Boosting and lengthening the island's summer tourist season, the festival is also a magnet for whisky lovers. And what better way to celebrate than with a special dram dedicated to the island's most famous export? There can be dozens of Fèis Ìle bottlings every year, and not all of them are exclusive to visitors during the celebration. Both independents and larger players are putting their best foot forward with limited editions aimed at offering something a little bit special or out of the ordinary from their core range. Outturns can be anything from a few hundred to many thousands of bottles. In this example from Islay’s most northern distillery, known for unpeated, classically sherried single malts, Manzanilla sherry has been employed - a style that's coastal, salty and nutty - characteristics that are similar to Bunnahabhain's spirit. The harmonious match makes for a memorable distillery expression, building on the purity and poise found in the 2022 cask strength release. Presumably, well over two decades old, the Feis Ile 2023 edition is a nicely integrated whisky in which oily, sweet malt and cocoa combine with a nutty, briney edge. Sink yourself into the bouquet and there's flor sherry input that repeats on the palate giving authenticity and added nuttiness. It certainly tastes like well-aged whisky and the finish picks up on some of the earlier salted-chocolate character while spices add vibrancy. But the final hook is the price. Check out what this is selling for overseas (read AU $700+) and you'll notice that for once, Australia has got the better end of the stick. Rumour has it that the discrepancy is due to Bunnahabhain's owners, Distell Group , making a serious error on a premium allocation for Australia, so they did the importer a deal on this whisky by way of an apology. Distilled on the 28th October 1998 and filled into American oak casks then transferred into first-fill Manzanilla sherry casks in 2016, the official outturn is not stated. Tasted from a 30ml sample. 52.3% Alc./Vol. Non-chill filtered. Collectable. Notes from the producers... Nose: Notes of freshly baked pastry with sweet almonds, rose petals, grapefruit and dried spices are balanced with a touch of mahogany and incense. Palate: Coastal influence of seaweed and fresh sea air are met with raisins and dates and intertwined with creamy fudge, waxed red apples and a warm sweet spice reminiscent of star anise. Finish: Spicy and aromatic with caramelised walnuts; the star anise fades to reveal lemon peel and pears with a lingering note of sea salt.

Here we have something that will tempt collectors: A venerable Springbank distilled in September 1990 and matured in a single refill hogshead (HL18317). Just 103 bottles are available world wide. An earlier (24 year old) release in the series received high praise from whiskyfun.com. Given Hunter Laing's reputation for quality selections, we'd anticipate something similar here. Keep in mind, Springbanks are now more than ever considered blue chip investments. Bottlings like this rarely surface. These are arguably the new Macallans, so expect further long term upside. Comes beautifully presented in a leather wrapped case. Part of a new range paying tribute to great writers of years past, each release in the 'The First Editions Authors’ Series is dedicated to a literary figure, such as Dickens, Poe or Kipling. This edition features Bayard Taylor, a Pennsylvanian poet and travel writer. Each whisky is personally selected by Andrew Laing from distilleries around Scotland.