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 Information: For this range, malt master Kelsey McKechnie has made a small selection of our rarest casks, each of exceptional quality and unique individual flavour to bring together in a tun marriage. The Balvenie 25-year-old is blended from a combination of whiskies matured in traditional American oak and European Sherry oak casks. It has extraordinary depth, the perfect balance to create the most elegantly fruity whisky expression the Twenty-Five hints at the most sought-after Balvenie flavours – bold vanilla oak, crystallised ginger and sweet runny honey. The nose has a distinct honeyed sweetness with hints of brown sugar. Ripe fruits ranging from apple, pear to tropical aromas of mango and pineapple. Mint, anise and ginger accents. Seasoned oak in the background. Smooth and creamy on the palate. Baked apple notes, hints of tropical fruits. There is also a bit of liquorice and a pronounced flavour of baked cinnamon. A persistent fruit finish that lingers with cinnamon and a hint of nutmeg. Super. Maker: William Grant’s vision for Balvenie, established in 1892, was to transform the abandoned shell of an 18th-century manor house into a thriving whisky production facility. Neighbouring his successful Glenfiddich distillery, Grant used second-hand stills from Lagavulin and Glen Albyn to set up Balvenie, establishing a unique character for his new venture. Today, Balvenie’s impressive craftsmanship continues to set it apart. The distillery operates with four wash stills and five spirit stills, which, though of similar dimensions as those at Glenfiddich, are taller. This height difference imparts a distinct style to Balvenie’s whisky, contributing to a richer and more nuanced profile compared to its neighbouring distillery. A standout feature of The Balvenie is its commitment to traditional methods. Unlike many modern distilleries, Balvenie still practices floor malting, a time-honoured technique that involves spreading barley on the floor to germinate. This traditional process is complemented by the use of an on-site kiln for malting and peating, with barley grown on the distillery’s own farm, Balvenie Mains. This dedication to maintaining traditional practices ensures that each bottle of Balvenie whisky carries a deep sense of heritage and authenticity. The Balvenie’s unique approach combines time-honoured techniques with innovative practices, such as the pioneering ‘finishing’ method introduced by Malt Master David C. Stewart MBE. This blend of tradition and innovation results in a range of whiskies that are both distinct and exceptional, reflecting the rich history and enduring legacy of The Balvenie Distillery. The Philosophy: The Balvenie distillery is a paragon of tradition and expertise, with a deep-rooted commitment to crafting exceptional whisky. This dedication is evident in every aspect of their production process, reflecting a blend of time-honoured practices and modern skill. Unique among Scottish Highlands distilleries, The Balvenie grows and malts a portion of its own barley. This tradition, carried forward by James Wiseman and his son Duncan, ensures that generations of knowledge contribute to the whisky's distinctive quality. The Wiseman family's involvement in barley farming spans decades, underpinning the distillery’s legacy. The art of cooperage is another cornerstone of The Balvenie's approach. Master cooper Ian McDonald, with 54 years at the distillery, exemplifies the craftsmanship required to repair and rebuild casks, a skill developed over years of experience, Ian shares, "I've been working with wood for so long that I know American Oak from European by feel." Also labour intensive is the malting floor, where malt men manually turn barley up to four times a day, and the precise use of peat in the kiln, add layers of complexity to the whisky. The distillery’s copper stills are instrumental in shaping its flavour. Dennis McBain's expertise in copper smithing, alongside his apprentice George Singer, ensures that the intricate design of the stills contributes to the signature honeyed notes of The Balvenie. Former Malt Master David C. Stewart, who dedicated 60 years to The Balvenie, revolutionised whisky production with his pioneering techniques, particularly around ‘cask finishes’. In 2023, Stewart passed the mantle to Kelsey McKechnie, recognising her exceptional talent and commitment. Stewart’s legacy continues through McKechnie, ensuring The Balvenie’s tradition of excellence endures. Nose - Runny Honey, Oaky Char, Candied Orange Peel Honeyed sweetness with hints of brown sugar and orange peel. Then ripe orchard fruit, apple, pear, and some tropical fruit aromas of mango and pineapple. Palate - Toasted Marshmallows, Fruit Terrine, Vanilla Oak The initial bold vanilla oak flavours slowly dissipate to reveal layers of toasted marshmallows, fresh fruit terrine and cinnamon-infused apple tart. Finish - Cinnamon Dusted Apple Tart, Apricots, Nutmeg The finish is long, with a lingering fruity sweetness, accompanied by cinnamon and a hint of nutmeg.

Following the success of Grand Cru, Grande Couronne is the next releasein the Grand Series. Grande Couronne is the epitome of true opulence,uncorked at only the most majestic and meaningful of gatherings.After 26 years at the Glenfiddich Distillery, it is refined andelegant. But its crowning glory awaits. An extended finish inrare French Cognac casks adds extra lavish layers of sweettoasted oak and velvety aromas of café crème, brown sugarand soft spice.TASTING NOTES:Deep, velvety smooth and indulgently sweet. Café crème with soft brown sugar and a hint of spice.SERVING SUGGESTION: Serve neat in a balloon glass and a few drops of water to open up the flavour.

Since 1814, Loch Lomond has been producing world class whiskies. They are a gold medal winning distillery winner of the '2017 Best Single Malt Distillery in the World' at the Berlin International Spirits Competition 2017. Loch Lomond gift pack contains 1 bottle 50mL miniature each of: Original Single Malt Scotch Whisky. 12 YO Single Malt Scotch Whisky. 18 YO Single Malt Scotch Whisky.

For this limited release 6 Yar Old Single Malt, Akashi initially matured the whisky for five years in Cognac casks, before being finished in a single first-fill white wine cask for at least 10 months. Aromas of white fruits, heather, and jasmine are complemented by hints of oak, citrus, and fresh grass across the palate. Located in the city of Akashi in the Hyogo Prefecture, by the seaside of the Seto Island Sea is the White Oak Distillery. This distillery was founded in 1888 by Eigashima Shuzo and has been producing Sake and Shochu every since. In 1919, Eigashima Shuzo obtained a license to manufacture whisky and when the company moved to their current facilities in 1984, the White Oak Distillery was born.

Hibiki®, meaning “resonance”, embodies the soul of Japanese craftsmanship. Its harmonious blend resounds with calm complexity and “Wa” or “oneness.” Seductive, blossoming and enigmatic, Hibiki celebrates the unrivaled art of blending, fine craftsmanship and the sense of luxury of the House. Hibiki® Japanese Harmony is the perfect introduction to Japanese whisky. Pure and noble, it offers a transparency of taste that allows for all of this whisky’s complexities to be revealed simultaneously. Delicately balanced, smooth and subtly sweet, Hibiki Japanese Harmony is a blend of more than 10 malts and three grain whiskies, up to approximately 20 years old, that create an enveloping harmony of flavours and aromas.

Since inception in 1881, Bunnahabhain has been producing an Islay malt a little different from most. By not heavily peating their malted barley, the resulting whisky is a clean, pure and distinctive malt. Embodying the 'gentle taste of Islay', Bunnahabhain 12 Year Old is an approachable, welcoming whisky. Ex-sherry cask influence and being non-chill filtered add to the layers of complexity exuding from this premium whisky.

The gateway to double cask maturation, Aberlour 12 year old double cask matured has balanced notes of fruits and spices. Golden amber with hints of ruby red. Soft and rounded with fruity notes of red apples. Sherried character and fruity aromas balanced with a rich chocolate, toffee, cinnamon and ginger spices. Warming and lingering with some smoky notes and gentle pepperiness.

Enjoy this tasting set of some of the best from Glenmorangie. This set includes 1 x 100ml bottle of:

Don't be fooled by the nose into thinking this is a delicate and gentle Highlander, Glenfarclas is a brute at close quarters! Layers of flavour just keep coming and it is a true pleasure to savour.