The GlenAllachie Distillery, situated in Aberlour in Speyside, was established in 1967 and designed by William-Delme Evans, with construction carried out by Mackinlay McPherson. The distillery was meticulously designed to be almost entirely gravity-fed, reducing energy consumption. After Mackinlay McPherson became part of Invergordon in 1985, the distillery was mothballed until Campbell Distillers acquired it in 1989 and recommenced production in April of that year. In 2017, The GlenAllachie Distillers Company Limited was formed by Billy Walker, Trisha Savage and Graham Stevenson, who released their first core range of single malt whiskies in July 2018 and launched MacNair's Lum Reek in November of that year. The distillery opened its doors to visitors in May 2019 and has won numerous awards, including the Visitor Attraction of the Year for 2022. The GlenAllachie Distillery continues to innovate, releasing a 15-year-old whisky in April 2022 and a celebratory trilogy of Speyside Single Malts in honour of Billy Walker's 50-year career. In January 2023, they introduced The GlenAllachie 2012 Cuvée Wine Cask Finish and in March 2023, they released three new expressions, highlighting their commitment to innovation and excellence in the whisky industry. The GlenAllachie distillery is known for its impressive collection of casks, with over 50,000 casks spanning across 16 on-site warehouses. The passionate team at GlenAllachie has complete control of the end-to-end maturation process, allowing them to make decisions for all the right reasons. They use a variety of casks including ex-bourbon, ex-sherry, and virgin oak to create unique and complex flavours in their single malt whisky. They also have a range of cask finishes such as Port, Madeira, and Tokaji to add depth and complexity to their whiskies. Their commitment to quality and attention to detail has earned them numerous awards and accolades, cementing their position as one of Scotland's top independent distilleries. Billy Walker, the Master Blender of The GlenAllachie Distillers Company, has transformed the distillery since acquiring it in 2017. With a 50-year experience in the Scotch Whisky industry, Billy has received numerous awards, including Master Distiller/ Blender of the Year (World Whisky Awards, 2020) and was inducted into Whisky Magazine’s Hall of Fame in 2021. He played a key part in the resurrection of Deanston and Tobermory Distilleries and acquired BenRiach, GlenDronach and Glenglassaugh Distilleries, leading them to phenomenal success. Billy's hands-on approach is reflected throughout all stages of production, with a focus on quality over quantity. He hand-picks the finest casks to create exceptional quality whiskies to be enjoyed across the globe. GlenAllachies very first bottling of The GlenAllachie 10 Year Old Cask Strength happened by chance. In 2017, whilst reviewing parcels of stock from 2007 and 2008, their Master Distiller Billy Walker was so delighted by the balance and depth of the samples that he immediately decided to add a younger expression to our core range. Their fourth batch was awarded ‘World’s Best Single Malt’ at the World Whiskies Awards 2021, so the bar has been set high as they introduce their sixth release. The GlenAllachie Cask Strength Batch 9 is an intense mahogany in colour with a nose bursting with ripe red berries, hazelnuts and heather honey, with hints of orchard fruits, cinnamon, spice and gingersnaps. The palate has lashings of dark chocolate. honeycomb and caramelised demerara sugar followed by notes of treacle. mocha and ginger, with plum and toffee on the finish. Batch 9 is bottled at 58.1%, non chill filtered and natural colour.

A Speyside single malt Scotch whisky as intriguing and extraordinary as Benriach could not have come to be without a unique whisky making heritage, dating from 1898, when founder John Duff built his distillery. Ruggedly beautiful, Benriach stands on the site of the old Riach farm in north Speyside, drawing water from a mineral-rich aquifer, deep beneath the distillery. Thanks to a long-standing tradition of distilling three styles of whisky; classic unpeated, Highland peated and triple distilled, together with an eclectic selection of casks from around the world, their whisky makers are able to explore the full flavour possibilities of single malt, creating some of the richest, most multi-layered whiskies in Speyside. Drawing upon decades of experience, Master Blender Rachel Barrie has skilfully combined some of our rarest malt to create Benriach The Forty. Fine bourbon casks made from American oak have gradually developed exquisite notes of honeyed pomelo and ripe stone fruits. This intricate character is interwoven with dark notes of chocolate, rich plum, and smooth walnut from port casks sourced from the Douro Valley in Portugal. The result is the ultimate expression of our signature, luscious, fruit-laden style. The colour is a deep bronze. The nose richly fruity, with the exquisite scent of sweet orange, plum, and honey pomelo laced with dark chocolate coated berries layered on smooth walnut and cherry liqueur. On the palate flavours of luscious orchard fruits, silky morello cherry, soft nectarine, stewed red apple, and white peach, lingering into the seductive velvety walnut and kumquat finish.

Product Information: Sherried, intense, and bottled at cask strength. Enjoy the rich and complex flavours of A'bunadh – First placed in the favourite whisky category at the Spirit of Speyside Whisky Awards 2024. Meaning ‘the original’ in Gaelic, A’bunadh is made in homage to Aberlour’s founder, James Fleming. A’bunadh is a whisky hand-made from start to finish with each batch being created to ensure rich and complex profile. It is bottled at cask strength resulting in a robust and deeply intense, sherried whisky. Notes of ripe red apples, honey, vanilla, and cinnamon. Dark bitter chocolate on the palate, exotic spices for a final flourish at the finish. A real centre piece for celebrations. Maker: At Aberlour, they believe in substance over style. Their whisky is born out of craft, passion, and knowledge that has been passed down through generations. The story is of community, locally sourced ingredients and families of craftsmen who have shaped Aberlour into who they are today. The whisky with its depth of flavour and character, speaks for itself. Rather than boasting about the distinctive qualities of his Aberlour single malt, our founder, James Fleming remained true to his family’s motto since the days of Robert the Bruce, ‘Let the deed show.’ The proof is in the drinking. This saying simply translates as, ‘actions speak louder than our words’. James Fleming let his whisky do the talking. It was his actions then, and the actions now of all craftsmen that have followed that define the character of Aberlour. Born in the Speyside village of Aberlour, A’bunadh is made with local spring water from the Ben Rinnes and barley, locally sourced from the fields near the Aberlour distillery. In Gaelic, A’bunadh means 'the original' because the distillery make every bottle as they would have done 100 years ago: in batches, with no chill-filtering. Let the deed show A'bunadh is as close as you can get to tasting a dram at original cask strength at the distillery; just as founder, James Fleming, would have done in 1879. Distillery: James Fleming founded Aberlour Distillery 1879, choosing a location that not only provided a sure supply of pure spring water that flowed over the pink granite of Ben Rinnes, but also a place rooted in ancient times and noted for its magical relationship with water. Steeped in centuries of legend and surrounded by the dramatic Highland scenery of Ben Rinnes, the village of Aberlour lies at the very heart of Speyside, where the Lour burn joins the River Spey. The exceptionally pure, soft spring water used for making Aberlour whisky is drawn from nearby natural springs. In this special place, the resources of nature and the founder’s passion for making the best single malt combine to make the generously multi-layered whiskies of Aberlour. The expert crafting of spirit and cask has created a range of superlative single malt whiskies with layers of complexity and a velvety richness Tasting: Nose - Cherry, Cinnamon, Orange Zest Aromas of Spiced orange, dark bitter chocolate on the palate harmonising with rich, deep notes of Oloroso Sherry. Palate - Dried Fruits, Sherry Soaked Oak, Dark Chocolate Orange, black cherries, dried fruit and ginger spiked with dark bitter chocolate and enriched with Sherry and Oak. Full bodied and creamy. Finish - Red Fruit, Bitter Sweet Chocolate, Oak Spice Long and luscious. The sweetness of the red fruit lingers and is eventually replaced by a bitter sweet chocolate, spice and oak. A little water opens up the whisky and reveals more of the fruitier side of the profile, but at the cost of that rich, chewy mouth feel.

The Macallan A Night On Earth In Jerez 700ml (4th Release) Celebrating the Moments We Share The Macallan A Night On Earth in Jerez is a limited-edition single malt Scotch whisky that celebrates the spirit of Nochevieja—the iconic New Year’s Eve traditions in Jerez de la Frontera, the heart of Sherry wine production in southern Spain. This release is an expression of togetherness, celebrating the end of the year and the memories we create with loved ones. Matured in exceptional sherry seasoned oak casks, the whisky is a perfect blend of European and American oak casks, resulting in a rich, complex profile that mirrors the festive, sensory traditions of Jerez. With notes of pastry, grape, and anise, this whisky brings the celebration to life, while embodying The Macallan's mastery of whisky-making and a shared legacy that dates back to its creation. A Night On Earth In Jerez evokes warmth and connection, making it a truly special expression to add to your collection. This release marks a celebration of The Macallan’s 200th anniversary, and draws inspiration from the annual rituals in Jerez, including the deeply rooted tradition of eating 12 grapes at midnight for luck. Paired with beautiful packaging designed by Maria Melero, this whisky is as much a celebration of tradition as it is of craftsmanship. This fourth release of A Night On Earth in Jerez encapsulates celebration, tradition, and luxury, making it the perfect addition to any whisky lover's collection. Whether you're toasting to the New Year or marking a special occasion, this limited-edition expression will provide a memorable experience. Maker The Macallan is one of the world’s most revered names in Scotch whisky, known for its meticulous craftsmanship and dedication to quality. With a legacy that spans over 200 years, the distillery has continuously pushed the boundaries of whisky-making, creating some of the finest single malts known to connoisseurs and collectors worldwide. Steven Bremner, The Macallan Whisky Maker, is the mastermind behind this exceptional release, having carefully crafted this whisky with a combination of European and American oak sherry-seasoned casks. His expertise in selecting and marrying the finest casks has allowed The Macallan to capture the flavours and traditions of Jerez de la Frontera, reflecting both Spanish heritage and Scottish tradition. The Macallan’s story is steeped in heritage, with each release telling a tale of innovation and respect for craftsmanship. Their unwavering commitment to quality and excellence ensures that each bottle delivers an experience that is nothing short of extraordinary. Philosophy At The Macallan, the philosophy is simple but profound: to create whiskies that stand the test of time. This is achieved by a unique process that combines the finest ingredients, the expertise of the whisky-making team, and a dedication to using the best oak casks available. A Night On Earth in Jerez represents this commitment to craftsmanship and the celebration of life’s special moments. The Macallan Whisky Makers work closely with sherry wine producers in Jerez de la Frontera, ensuring that the oak casks used to mature their whisky are seasoned with the finest sherry. The result is a whisky with a rich, luxurious mouthfeel, an elegant complexity, and a deep connection to both Scotland and Spain. Each bottle is a tribute to tradition—from the carefully selected casks to the packaging designed to capture the essence of the New Year’s Eve celebrations in Jerez. Tasting Notes Nose Honey-coated Pestiños, Sweet Raisins, Cinnamon, Anise, Rich Oak & Vibrant Citrus On the nose, A Night On Earth in Jerez is expressive and welcoming. Honey-coated pestiños (a traditional Spanish pastry), sweet raisins, and cinnamon mingle with hints of anise and rich oak. There's a vibrant citrus freshness, with orange peel and a touch of lemon zest, offering a lively and aromatic introduction to this festive whisky. Palate Sweet Pastry, White Grapes, Honey Glazed Almonds, Vanilla, Balanced Spices, Fresh Rosemary The palate is complex and rounded, with layers of sweet pastry and honey-glazed almonds balanced against vibrant notes of white grapes and vanilla. The spices are perfectly integrated, with hints of cinnamon and fresh rosemary that bring balance to the rich, sweet character of the whisky. Finish Sweet, Vibrant, and Warming The finish is long and vibrant, with a warming sensation that lingers gently. The whisky’s sweetness gradually gives way to a complex array of spices and oak, leaving a lasting impression that echoes the festive spirit of New Year’s Eve.

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.

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not shown. If you would like information on specific signs of wear, please contact us on freecall 1800 069 295. Edition No. 2 follows on from the first edition, originally offered in 2015. This time the whisky employs a marketing concept that's currently in vogue: The "collaborative effort" (think Glenfiddich's Project XX). Master blender Bob Dalgarno has teamed up with Spanish chefs Joan, Josep and Jordi Roca and each contributor has handpicked a cask: Joan Roca, head chef, picked 1st and 2nd fill Diego Martin casks for its rich green wood and toffee flavours. Jordi Roca, pastry chef went with 1st and 2nd fill Vasyma American Oak casks to include light vanilla and citrus notes. Joseph Roca, the sommelier, selected 1st fill Jose Miguel Martin casks with spicy ginger notes. Bob Dalgarno picked 1st fill Tevasa cask, which conveys dried fruit and sherry notes. This combination of sherry puncheons, butts and refill hogsheads has resulted in a "deliciously floral and fruity whisky with notes of tropical fruit, black pepper, liquorice and brandy snaps."

The Dalmore story began in 1839 with Alexander Matheson who lived in the Highlands of Northern Scotland. Matheson found the rich peat and pure water sources of the Highlands to be the makings of a perfect whisky. He built a distillery in the area and produced small batches until 1886, when the Mackenzie family acquired his operation. When a member of the Mackenzie family risked his own life to save Scotland’s ruler, King Alexander III, from a charging stag, the grateful king offered a token of his appreciation by bequeathing the stag to the Mackenzie family as a symbol of valor and courage. And more than 130 years later, the stag head still appears on every bottle of The Dalmore. Today, Dalmore distillery has ten stone warehouses and eight pot-stills, several which date back to the late 1800s. Much of the distillery burned down during World War I while occupied by the U.S. Navy, but production resumed in 1922. The production process is meticulous and includes double distillations in copper pot-stills and aging in white oak and sherry wood casks.

Balanced, rich and elegant, The Glenlivet 18 Year Old single malt scotch whisky that’s made for special occasions. Over the course of 18 years, our Master Distiller, Alan Winchester, takes this expression through a combination of cask types, including both first and second-fill American oak (for tropical fruitiness) and ex-sherry oak (for spicy complexity). The result of this deft navigation of the distilling arts is a gorgeous single malt scotch whisky that is complex, yet elegant and balanced. The Glenlivet 18 Year Old has won more awards than any other expression; every bottle is a true example of the quality and taste of The Glenlivet and deserves pride of place in your cabinet… perhaps to be held back for a fitting occasion? It is, after all, crafted to impress. Flavour: Ripe citrus, winter spice. Nose: Rich fruit, toffee

For over 150 years, the Dalmore has set the standard in multi cask maturation. Hand selected casks, from the world's finest bodegas and wineries are expertly curated to create a sumptuous and layered whisky of legendary finesse. The 2023 release of The Dalmore 21 Year Old was initially matured in American oak casks and finished in first-fill Matusalem oloroso sherry butts. The casks used to finish this exceptional dram were specially selected by Dalmore’s Richard Paterson. They rested for decades at González Byass in Jerez, where they were used to mature 30-year-old Matusalem Olorosso Sherry, before making the long journey to the Scottish Highlands. This is not the easiest way to source a whisky cask, but the extra effort makes perfect sense when the Dalmore 21 Year Old hits your glass. Seville oranges, bitter chocolate and Colombian coffee tantalise on the nose, while sweet liquorice, black forest fruits and roasted walnuts delight the palate, finishing with notes of peaches, ginseng and pear tarte tatin.

The GlenAllachie Distillery was designed in 1967 by William-Delme Evans and built by Mackinlay McPherson. This was the fourth distillery designed by Evans and was created to be almost full gravity fed to run on reduced energy. The first production run for the distillery was in February 1968 and began with just two stills, further increasing to four after just six months. Bottled at 48%, this golden malt was first matured in the finest American Barrels with an additional maturation period in Organic Rye Quarter Casks from Chicago’s Koval Distillery. The wood to liquid ratio in these second-fill casks is greater, meaning the signature Rye spiciness has a greater impact on the spirit. Rich Gold in colour with rich cinnamon and nutmeg spices and waves of honey and butterscotch on the nose lead to flavours of sweet roasted spices enriched with honey, butterscotch, cooking apples and cloves.