NED is distilled from select Australian grain and matured until it has a boldness and character that befits its name. This limited First Batch is fiercely independent and unlike anything that has come before it.

Following on from last year’s duo of Rich Cacao and Fine Cacao comes the second instalment in Macallan's limited annual series. 'Intense Arabica' and 'Smooth Arabica' are said to be influenced by the Ethiopian Arabica coffee bean. Both special malts exude flavours of sweet oak, tiramisu and dark chocolate and reportedly provide a delightful whisky and coffee pairing experience. The story goes that Chief Whisky Maker, Steven Bremner wanted to create an expression that would pair perfectly with an espresso, so he worked with a group of caffeinated experts including Ethiopian grower Kenean Asefa Dukamo, Scottish roaster Lisa Lawson and acclaimed American barista Andrea Allen. “Exploring the world of coffee with our masters in the industry, who shared their knowledge, creativity, and love for their art, was both an education and an inspiration,” says Bremner. “There are many parallels between the approach to creating incomparable whisky and coffee. Each requires unique skills and craftsmanship to achieve depth and complexity of taste and both worlds aim to deliver an extraordinary consumption experience.” Each whisky was aged in a combination of American and European oak casks but have different accents. As the name suggests, Intense Arabica has strong espresso notes and a higher ABV of 44% as opposed to 40%. So for drinkers it will be the first pick. Collectors will want both. Drawing inspiration from a connection to the natural world, the distinctive packaging incorporates organic by-products and gives them new life. These are made partially from repurposed coffee bean husks, created by Italian paper mill, Favini. Very limited stocks.

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.

This timeless distillery has produced yet another astonishing Scotch. The sheer depth and complexity is truly a wonder to behold. For the true Whisky connoisseur.

Using locally grown Oushukubai plums from Oyama, Oita which are said to be the best for ume brewing. Umeshu that has been aged for 3 years is then matured for a further 2 years in white oak barrels previously used for the maturation of Single Malt Nikka whisky. Comes with handmade Wooden Gift Box, and wrapped in a Furoshiki. Aromas of honeydew, stone fruits, almonds, apricots, brioche and malt, oak flow across the nose. The palate is rich with the fruity sweetness of plums, almonds, apricots and dried fruits with notes of Yamazaki malt. The impression of ex whisky barrels delivers some vanilla and woody notes to the finish. Slight bitterness to finish.

A Japanese blended whisky rarely seen around these parts of the globe, this is the Signature Blend from Kirin Fuji-Sanroku. Kirin is one of the biggest producers of drinks in Japan, with its Fuji Gotemba distillery producing whisky and more in the foothills of Mt. Fuji. The nose of the Kirin Fuji Sanroku Signature Blend Japanese Whisky is robust malt with vanilla and cooked fruit in support. On the palate is a hint of oily peat develops behind layers of honeycomb and dense pastry. The finish boasts fresh pear, nutmeg and hints of raisin.

Laphroaig, founded in 1815 by brothers Donald and Alexander Johnston, has an extremely rich history; neighbourly disputes with Lagavulin and many ownership changes to name a couple. The 10 Year Old Single Malt is Laphroaig's signature malt that is full sparkling gold in colour and has that signature rich smoke and seaweed character with a hint of sweetness. Surprisingly the palate is rich with subtle sweet hints and complex layers of salt and peatiness that evolve on the palate and continue to the long and dry finish.