SPRINGBANK 18 YO, CAMBELTOWN, SCOTLAND
A rusty copper colour with a delicious nose of vanilla, ripe fruits, marzipan followed by hints of sherbet, almonds and strawberries.
The palate is thick and oily, fruity and mellow and gives way to a sweet liquorice and aniseed flavour as it opens up. The finish is sweet and chocolatey with some coconut, the finish is long and consistent with a pleasant smokey tingle.
KILCHOMAN, ISLAY (MACHIR BAY) SCOTLAND
All parts of the production process for the 100% Islay have taken place at the distillery – from barley to bottle; grown, malted, distilled, matured and bottled, making for a unique character.
Citrus and lemon notes come through with soft peat smoke and a long smooth finish.
THE GLENDRONACH PARLIAMENT – 21 YO, HIGHLAND, SCOTLAND
The 21YO is matured in a combination of the finest Olorossoa and Pedro Ximinez sherry casks. Non chill filtered and of natural coloiur . The whisky has a delicate nose of ripe fruite – blackerries and plums and on the palate the malt is full bodied with spicy notes, chocolate sauce, all spice and nutmeg with a long finish.
The Cragganmore Distillery was founded in 1869 by John
Smith, who is said to have been the most experienced
distiller of his day. He had been manager of Macallan,
Glenlivet and Wishaw distilleries, and was lease-holder of
Glenfarclas Distillery when he persuaded his landlord, Sir
George Macpherson-Grant, to lease him the land to build
a new distillery at Ballindalloch beside the Strathspey
Cragganmore was the first distillery to be deliberately
sited to take advantage of the railway line and a private
siding was built to accommodate distillery traffic. John
Smith was a great railway enthusiast, but since he
weighed 22 stones (140kg) and was too wide to enter a
railway carriage, he was obliged to travel in the Guard’s
Cragganmore 12 Year Old is one of the most complex
single malts with layers of sweet floral fragrances, wood
smoke, riverside herbs, vanilla and cereals. It is best
enjoyed neat or on the rocks.
Nose: A combination of sweet floral fragrances, riverside herbs and
flowers with some honey and vanilla.
Body: Firm, rounded, light to medium
Palate: A strong malty taste with hints of sweet wood smoke and
Finish: A long, malt-driven finish with light smoke and hints of
Founded in 1816 by local farmer John Johnston,
succeeding more than 10 illicit stills that had previously
been on the site. Now one of eight operating distilleries
on Islay off the west coast of Scotland
Named Lagavulin after a Gaelic word meaning “the
hollow where the mill is”
Aged in ex bourbon casks, the high levels of peat,
coupled with its rich flavours make this the definitive
Islay malt and the Holy Grail for many whisky drinkers.
Lagavulin 16 Year Old is an intense, smoky-sweet single
malt with seaweed flavours and a huge finish, aged in oak
casks for at least sixteen years. This is best appreciated
neat or on the rocks.
Appearance: Deep Amber Gold
Nose: Intense peat-smoke and a rich, deep sweetness
Palate: Srong and intense with a rich, dried fruit sweetness &
Finish: Huge, long and warming
Fine single malt whisky has been made here in Oban for
over 200 years, in one of the oldest licensed distilleries in
Scotland. In effect, the town grew up around the
distillery and since its foundation in 1794 it has played a
crucial role in local life. Oban is the frontier between the
West Highlands and the Islands; the meeting place
between land and sea.
In 1883 the unforgettably named J. Walter Higgin bought
the distillery. Between 1890 and 1894 he dismantled and
rebuilt it bit by bit, in order to keep it in production – such
was the demand for Oban Single Malt Scotch Whisky. He
carefully replicated the famously small stills and other
traditional features in order to preserve the quality of the
The distillery buildings and their internal arrangements
remain almost the same today as they were following
Oban 14 Year Old has a rich sweetness followed by a
smokey dryness that is best appreciated neat or on the
Appearance: Olive Gold
Nose: Rich sweetness and oranges & lemons with sea-salt and
Body: full, rich
Palate: Mouth filling, dried figs and honey-sweet spices, followed
by a smoky, malty dryness
Finish: Long, smooth-sweet finish with oak-wood, dryness and a
grain of salt
One of the few remaining Lowland distilleries,
Glenkinchie’s rural location amid fields of barley, just
twenty miles from the hustle and bustle of the capital,
makes this “The Edinburgh Malt”.
Founded in 1825, the distillery was later purchased and
restored by an association of whisky merchants and
blenders from Edinburgh in the 1890s. It took ten years
but the result was the Victorian distillery that we know
today, with its characteristic red-brick buildings, houses
for workers and even its own bowling green.
Glenkinchie 12 Year Old is light, sweet, fresh yet creamy with
hints of flowers and cut grass, underpinned by toasted malt
and cheesecake notes. It is best enjoyed neat or on the
Appearance: Pale Gold
Nose: Aromatic, vanilla, cut flowers and a clean, toasty note.
Body: Light, smooth
Palate: Sweet, soft start becoming flowery. Crisp mid-palate then
butter icing, lemon, cheesecake and freesias
Finish: Herbal and drying, a little like pot pourri.