Part of the 2021 Diageo Special Releases; a cask strength 19-year-old Singleton from Glendullan distillery that was matured in refill American oak casks, finished in cognac casks and bottled at 54.6% abv. Nose: The mild nose shines with top notes that hint at dried figs, crystalised angelica and orange peel, above the dry scent of a light fruitcake, iced with notes of vanilla-scented marzipan. More buttery notes emerge with water, which brings up the spiciness. Palate: A soft, smooth texture, oaky-dry at first, introduces layers of rich, fruity flavour in which a lusciously sweet taste of ripe green apple is enriched by exotic hints of grape spirit and sweet coconut. A little water enhances this. Finish: Long and both sweet and faintly savoury, with ginger spice and the merest touch of smoke.

The meaty, woody aromas of this whisky pitch perfect, every sense heightened in anticipation. The pleasure builds, as the smotthness envelops you before savoury spiciness, embraced by vanilla sweetness, races along the tongue. All the while a clear siren song of virgin oak soars above the rich melody. Part of the 2021 Diageo Special Releases; a cask strength 13-year-old Mortlach matured in virgin and refill American oak casks and bottled at 55.9% abv. Nose: Mellow and rounded, as savoury and meaty notes hint at the beast within yet carry a sweet tartness, suggesting roast pheasant with redcurrant jelly. These pitch-perfect aromas sit on a deeper moorland base, with heather pollen and crushed herbs. Water brings out a sweet, fruity hint of lime. Palate: A big, super-smooth texture and an intense taste: vanilla-sweet while embracing a savoury finish, with a surprising kick of chilli-pepper. Magnificently full of life, these flavours race across the tongue. Finish: Long and deeply impressive, with power, fruit, spicy oak-dryness and a peppery glow. Water brings up a floral-herbal note.

In this golden malt, white grape and lychee aromas frolic with melodious fruits and meadow flowers. Composed in wine-seasoned wood, it has a heather-honeyed sweetness. Fragrantly, it charms with a creamy-smooth texture and prefumed taste,enriched by luch red berries. Part of the 2021 Diageo Special Releases; a cask strength 14-year-old Cardhu matured in refill American oak casks and finished in red wine casks and bottled at 55.5% abv. Nose: Mild, fresh and lightly fruity, with white grape and lychee and sharper green apple, pear and orange zest, in buttery pastry. A light spicy note reveals the wine-seasoned wood. Water introduces a light note of meadow flowers, which become honeyed. Palate: Soft and creamy-smooth, with a home-made toffee sweetness. Soon, fragrant with hints of Parma violets, winey red apple and pear fruit and crisp, clean oak. Water bring a creamy-sweet freshness, with a hint of spice. Finish: Short, sweet and clean, with lingering perfume. With water, a pinch of white pepper and a final burst of green apple.

Part of the 2021 Diageo Special Releases; a cask strength 12-year-old Oban matured in freshly charred American oak casks and bottled at 56.2% abv. Nose: Elusive yet maritime, suggesting edible seaweed and crystal salt, with coarse black pepper, on lightly smoked fillets of white fish. After a while sweet chilli sauce is added while water brings up light olive oil. Palate: Very smooth and soft, with a lightly citrus-sweet taste, balanced by salt amid-palate and insistent spiciness from the freshly charred casks. Sweet, lush and vigorous, with a great balance between crunchy wood spice and fresh, fruity distillery character. A dash of water elevates the fruitiness. Finish: Quite long, finishing spicy with a shkae of pepper. Water lengthens the smooth aftertaste.

The Glenmorangie distillery is located in the beautiful Scottish Highlands and is famous for its outstanding single malt whiskies. Glenmorangie, derived from the Gaelic language of Scotland, translates to "Valley of Tranquillity." A true testament to craftsmanship and tradition, Glenmorangie has been captivating whisky enthusiasts around the world for centuries. The story of Glenmorangie begins with its founder, William Matheson, who established the distillery in 1843. Situated near the tranquil Dornoch Firth, the distillery benefits from the region's pristine water source and the gentle sea breezes that caress the aging casks. These natural elements play a vital role in shaping the character of Glenmorangie whiskies, adding a touch of Highland magic to every bottle. One of the hallmarks of Glenmorangie is its commitment to the art of cask maturation. The distillery boasts the tallest copper pot stills in Scotland, which allow for a purer and more refined spirit. This, combined with the use of the finest American white oak barrels, results in whiskies that are smooth, complex and full of character. Glenmorangie takes pride in its dedication to innovation constantly pushing the boundaries of whisky production. The distillery is known for its "Extra Matured" range, where whiskies are finished in a variety of cask types, such as sherry, port and wine, to create unique flavour profiles. This experimentation has garnered Glenmorangie a loyal following of whisky connoisseurs who appreciate the diversity and complexity of their offerings. One of Glenmorangie's most iconic expressions is the Glenmorangie Original, a flagship whisky that embodies the essence of the distillery. For those seeking a more indulgent experience, Glenmorangie offers a range of limited edition releases and prestigious expressions. From the award-winning Glenmorangie Signet, with its rich chocolate and coffee flavors, to the rare Glenmorangie Pride 1978, aged for 41 years and exuding elegance and opulence, these whiskies are a testament to the distillery's unwavering commitment to excellence. Beyond crafting exceptional whiskies, Glenmorangie is deeply rooted in its commitment to sustainability and environmental stewardship. The distillery is dedicated to minimizing its carbon footprint and protecting the natural resources that make their whiskies so special. From the use of renewable energy sources to the restoration of local wetlands, Glenmorangie strives to ensure that future generations can continue to enjoy their whiskies while preserving the beauty of the Scottish Highlands. In 1995, Glenmorangie released the world's first single malt whisky extra-matured in Maderia casks. It was much-loved then and it is much sought-after still. Dr Bill Lumsden, Glenmorangies Director of Whisky Creation and Distilling, has long held an ambition to revisit this extra-maturation and to bring to it the expertise gained through the years from our pioneering work in cask management. But only the very best casks would do - and such things are rarely available. Glenmorangie Bacalta is the eighth release in their multi-award-winning and always intriguing Private Edition collection. This whisky brings new heights of complexity to a rare wood finish. Inspired by the long, balmy days on the island of Madeira, Glenmorangie Bacalta (Scots Gaelic for “baked”) is a sun-soaked single malt which delivers wonderfully warm layers of sweetness, brimming with baked fruits and honeyed tones. It has been created from Glenmorangie first matured in former bourbon casks, then extra-matured in bespoke casks baked under the sun which once contained Malmsey Madeira – the sweetest and most prized of the Madeira wines.

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured. Note: No gift box supplied. A shift away from the recent wave of exotic cask finishings, Glenmorangie's sixth Private Edition pays homage to a well renowned UK barley varietal that was almost lost to the world, Maris Otter. First commercially harvested in 1966 by crossing two common varieties at the time; 'Proctor' and 'Pioneer'. Marris Otter initially became dominant in the UK craft brewing industry due to its low nitrogen content and unique flavour profile. In the 1970's it fell out of favour due to changing tastes, and more efficient / higher yielding barley varieties emerging. By the late 1980s, uncertified seed and cross-pollination had put Maris Otter at risk of extinction, which alarmed many of those on who relied on its unique flavour to produce cask-conditioned ales. In response to these concerns, two English seed merchants ( H Banham Ltd in Norfolk and Robin Appel Ltd) , formed a partnership to rejuvenate the variety in 1992. “We battled through the 1990s" says Appel “We had an annual meeting with the maltsters to decide if there was a future. … People would get up and say, ‘Robin, you’ve done very well, you’ve kept it alive for another six or seven years, but I don’t think it’s going to last." Much to the relief of the cause, a progressive beer duty was imposed in the UK in 2002 which offered tax breaks to smaller breweries, resulting its renaissance. “That was a big boost; suddenly breweries were opening up all over the country.” Many were already well aware of the virtues the variety offered. Glenmorangie's Tusail (Gaelic for 'original') is produced from traditionally floor malted Maris Otter barley and matured in ex-bourbon casks for an undisclosed period of time. Bottled at 46% ABV and non-chillfiltered. Tasting note: Brilliant gold. Great legs. Outstanding purity to the aroma with soft, enticing scents of fruit pastry, vanilla wafer, oatmeal biscuit and creamy malt. Several minutes exposure adds hints of orange zest. Classic, light and easy Glenmorangie entry. Mid palate features delicate malt and soft sweet spices. Really builds towards the finish becoming more peppery, oily and textural with flavours of sponge cake, short bread and kit-kat followed by blood orange chocolate late in the aftertaste. Goes longer than first impressions suggest. Elegant and complex. 46% Alc./Vol.

Not heard of Glencraig? You're not alone. Glencraig was a whisky made at Glenburgie through the 1960s and 1970s (abandoned in 1981). Produced using Lomond stills, the aim was to produce a light, fruity spirit for blends like Ballantines. Christened 'Glencraig', the newmake was distinct from Glenburgies, and gave owners, Hiram Walker another malt for its blends without having to invest in an entirely new distillery. According to Scotchwhisky.com, "Unfortunately the so-called rectifying plates in the neck of Lomond stills were notoriously hard to clean, and in 1981 they were abandoned at Glenburgie." No surprise to learn that Glencraig is now very rare liquid. This Signatory edition was distilled on 11th June 1976 before being aged for 40 years in a bourbon barrel. Bottled at 42.6% ABV, it must rank as one of the last surviving casks of Glencraig on the planet. 192 bottles are on offer. Says Jim Murray of a 31 year old he tasted from Cadenheads, "The feintiness shows why it was eventually done away with. But this is a malt with great distinction too." Meanwhile, Glenburgie continues to be operated by Chivas Brothers, its whisky still largely used for the Ballantine’s blends. Extremely limited stocks.

This furious spirit writhes with cereal aroma, soon envoloped by briny seaweed and mountain smoke. The soft oily texture smoothly insinuates itself, carriying forward a bold taste with licks of savoury salt, light sweetness and prnounced smoke. Part of the 2021 Diageo Special Releases; a cask strength 8-year-old Talisker matured in heavily peated refill oak casks and bottled at 59.7% abv. Nose: A mild nose-feel gives little hint of the furious spirit beneath! Sweet and maritime, as a first cereal hint gives way to cleansing aromas that suggest briny seaweed, crystal salt and iodine, on a base of mountain smoke. Water increases that maritime character. Palate: A soft, oily texture and a big, smooth taste, almost perfumed yet salty and lightly sweet throughout. Wonderfully peaty and smoky, this fiery sea monster has a peppery catch. Water adds more peppery prickle, while the profile is similar. Finish: Long and persistent, finishing smoky, with smoky malt lingering in the aftertaste.

One of the highlights of the DE range. Try it with aged cheeses. When Lagavulin decided to produce a secondary cask-finished version there were doubters who thought nothing could be a match for the pungent strength of this distillery. Those sceptics were probably unfamiliar with Pedro-Ximenez. This distinctive 16 Year Old bottling has all the classic Lagavulin notes matched by the sweet accents of sun-dried grapes derived from PX cask wood. Iodine, sea spray, kelp, lanolin and white pepper over sweeter scents of vanilla, cocoa and shortbread. Lighter bodied than the standard issue, but also more silky; mildly salty with peat infused raisin bread, honey, pepper and hints of liquorice bullets in the aftertaste. Superb balance. Ends kippery, dry, with the whisky almost taking back seat to the sherry. Like a mouthful of smoked-fruit'n'nut chocolate. Quite feminine by this distillery's standards, but one of the highlights of the DE range. Try it with aged cheeses. 43% Alc./Vol.

A fabulous old Glen Elgin, and to our knowledge, one of the oldest ever bottled - if not the oldest. Matured for 44 years in a single cask before being specially selected and bottled for the Heritage series 'Platinum Selection' by respected independent bottler, Hunter Laing & Co. of Glasgow. 173 bottles worldwide. Less than a handful in Australia. 45.6% Alc./Vol. Glen Elgin was built and designed by the notable distillery architect Charles Doig. The distillery was founded at the end of the whisky-boom in 1898 when Leith whisky blender, Pattisons, famously drove a buoyant market for malt whisky into recession. (Local legend has it that many of the workers went unpaid and that the steeplejacks only got their money when they threatened to demolish the chimney-stack). Despite the crisis, the owners William Simpson (former manager of Glenfarclas) and James Carle decided to continue their activities on a smaller scale. Unfortunately, they were forced to end the production and to sell their distillery as soon as November 1900, just six months after their first distillation. Speyside’s newest distillery changed hands once more in 1902 and again in 1906, when it at last began a stable period of almost 25 years in the hands of Glasgow blender, John J. Blanche. In the 1930s, it became part of Scottish Malt Distillers, for whom it was an important component of the well-known White Horse blend. As most distilleries had to, Glen Elgin again closed during World War II. Amidst all the uncertainties, innovations were understandably rare during Glen Elgin’s first half century, though one is of interest : The site had partly been chosen for its ability to make use of abundant water supplies from the Glen Burn to drive a turbine that provided most of the power needed to run the machinery. As a result, electricity from the national supply was not needed until 1950. The distillery was finally refurbished in 1964 and the number of stills tripled. But the distillery closed yet again in 1992 and 1995. Today, the major part of the production continues to be used in the White Horse blends, however Glen Elgin again recently became available as a single malt, with exports of the 12 year old, mainly to Italy and Japan beginning in 1977. As a Speyside malt Glen Elgin's 'house style' remains mellow and sweetly honeyed. Soft spring water comes from the area of Millbuies Loch to the southeast of the distillery.