Akkeshi began distilling in 2016, based in the Akkeshi District of Hokkaido, the concept of distilling and maturing single malt in Japan’s northern wilderness traces back to the very first plans of Masataka Taketsuru, a pioneer of the country’s early whisky production. No.4 in the 24 Sekki Series. Shosho means ‘the heat stops’ and represents the 14th of 24 solar terms in the traditional East Asian calendars. Akkeshi’s single malt accounts for more than half of this blend and also includes imported grain Whisky (new-make) aged at the Akkeshi distillery. The average age is four years, mostly drawn from ex-Bourbon casks. Opens with campfire smoke, and plenty of saltiness. Honey, butter, and orange infiltrate the nose, while the palate is bright and fruity; a cacophony of citrus intertwines with a seam of smoke. There’s a pleasant, light bitterness on the finish. The Akkeshi Shosho Blended Japanese Whisky 700ml (2021 Bottling) has been awared World’s Best Blended Whisky and Best Japanese Blended, 2022 World Whisky Awards.

Established in 1826 by James Allardice the Glendronach distillery was one of the first licensed distilleries in Scotland. The Glendronach is borne of the landscape and natural ingredients that surround, from the soft Highland water drawn from the underwater springs in the Balnoon hills to the Scottish malted barley sourced from our trusted partners. The hallmark of the distillery is 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 their whiskies. The Glendronach 12 Year Old Single Malt Whisky hails from deep in the east Highland Hills, The Glendronach Distillery has been quickly perfecting sherry wood maturation since 1826. The Glendronach founder, James Allardice,built his distillery in the fertile landscape of the Forgue valley and named it 'Glendronach', which means 'valley of the brambles' in Scots Gaelic. Here, he discovered the rich depths of sherry wood maturation, marry Scottish spirit to Spanish cask. Little has changed over the centuries, Glendronach's craftsmen use the same iron mash tun, wooden washbacks and saxophone copper pot stills as their forefathers did. Glendronach's signature expression, The Glendronach 12 Year Old Single Malt Whisky, epitomises their unyielding dedication to the mastery of scotch making. Matured in fine Pedro Ximenez and Oloroso sherry casks from Andalucia in Spain, this richly sherried Highland Single Malt Scotch Whisky presents smooth vanilla, soft fruits and a memorably long, nutty finish, for which it has become renowned.

Matsui Sakura Cask Single Malt Japanese Whisky is single malt whisky distilled in the rich, natural environment of Tottori and aged in cherry wood casks. Combined with the malt aroma and bitter flavour of unblended whisky, a faint, sweet, crisp smell of cherry blossom spreads throughout the mouth. This masterpiece, carefully crafted with heart and passion, is brought to proof with high-quality natural spring water from Mt. Daisen.

Filled with award-winning drams, these tasting sets from Drinks by the Dram are specifically created to showcase the very best in American Whiskey. The Drinks by the Drams range was created to offer connoisseurs and newcomers alike the change to taste and enjoy the exciting world of spirits. Discover the taste of American Whiskey with this hand-picked selection of cracking spirits from the USA. Whiskies included in this set:

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originate from traditional direct coal-fired distillation accented with a briny hint delivered by the sea breeze during the ageing process.

Starward NOVA is uniquely Australian, crafted exclusively with local wine barrels for maturation resulting in a Whisky with balanced aromas of raisins, bananas and a touch of balsamic lead to clove, toffee and nougat. The palate is filled with red berries, hints of cinnamon and a variety of savoury and spice driven notes. A long, dry and tannic finish guides a strong linear reach through the palate, balancing a generous roundness and oiliness of the spirit.

"Good, honest, rock solid Bourbon" - Jim Murray An unusual find in Australia, this is a sourced bourbon using whiskeys from Kentucky, Tennessee and Indiana assembled in Brooklyn in five barrel batches which means each release will present a slightly different flavour profile. It's named for its water source which comes from the "Widow Jane Limestone Mine" in Rosendale, New York, prized for being even richer in minerals than the pure waters of Kentucky. Tasting notes: [Barrel not specified] Deep copper. Nosing after air contact yields drier-styled notes of dark rye bread, white pepper, light vanilla and dustings of milk chocolate. Well integrated, minty rye enters before vanillan oak. Applemint and hints of iced tea through the drying finish. An elegant, light and refreshing style with impressive length. 45.5% Alc./Vol. Non chill filtered.

While some prefer Port Charlotte, you have to admit Octomore is rarely ever boring. We're now into the lucky thirteens of what is arguably the most heavily peated whisky in regular production. There are three variants on offer in this batch. 13.1 is a 5 year old (as usual), bourbon-barreled, and peated to 137.8ppm of phenols. Distilled in 2016 from a 2015 harvest, like all the other .1 editions, it's made using Scottish mainland barley. 59.2% Alc./Vol. Non chill filtered.

White Oak Distillery have released two new limited editions for 2020 to celebrate the 101st anniversary of their licence to distill. It's not the first time the distillery has highlighted the fact that they were licensed before Kotobukiya (Suntory) and Nikka. However they didn't actually build Japan's first whisky distillery. That was left to Yamazaki. White Oaks new blend and single malt are both sherry matured and named after the parent company. Suitably, the presentation is reminiscent of a century ago, featuring the old Eigashima logo and trademark. The blend is made from 100% UK malt and grain whiskies, finished in sherry casks and bottled at 50% Alc./Vol. Located in the city of Akashi in Hyogo Prefecture, west of Kobe, the White Oak distillery was founded by Eigashima Shuzo - a Sake and Shochu producer since 1888. Despite an early license to manufacture whisky, it was only when the company moved to their current facilities in 1984 that White Oak Distillery was born. The stills here are in operation for just a few month’s of the year, so production is minuscule. Since 2017 Eigashima ceased making Shochu to re-focus their energy into making whisky. They're now working six days a week from April through to July in order to maximise output. Currently there are around 1200 casks ageing at White Oak, the oldest stocks being around eight years old. Most of the maturation is done in first fill Bourbon casks (ex Wild Turkey) and new Sherry casks. However, the warehouse holds everything from refill American to re-charred Shochu casks, Cognac casks, Tequila Casks and even some very special locally coopered casks made from Konara - often reserved for ageing Shochu.

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.