Aberfeldy Distillery is nestled within a lush valley in the foothills of the Central Highlands of Scotland. Known as the ‘Golden Dram’, the distillery’s water source is the famous Pitilie Burn, renowned locally for its water quality and famed for its deposits of alluvial gold. Time-honoured techniques, such as longer fermentation, conjure rare honeyed notes – key to the signature sweetness of Aberfeldy’s malts.

A rare 30-year-old rum from Panama, this bottling of Zafra has been aged in bourbon barrels. Rich with notes of dried fruit, vanilla, honey and nutmeg.

A meticulously crafted, award-winning, premium Extra Añejo. Flavors of nutmeg, allspice, caramelized roasted agave & vanilla.

Girvan distillery is located on the Clyde, in the coastal Lowlands. William Grant & Sons decided to build Girvan after a dispute with Distillers Company Limited. They decided to run a TV ad for Standfast Whisky from Grant's, DCL was against this, so WGS decided to build the Girvan distillery. They did it in just 9 months. Original Coffey stills were used until 1995. Nowadays Girvan uses 6 column stills for its production. The distillery mainly produces grain Whisky for brands as well as Hendrick's Gin. It was also a site for Ladyburn Whisky at one point.

Aroma and Taste

Nose: Maple syrup, honeycomb and soft cedar spiciness.

Palate: Orange peels, confectioner's sugar, honey and toasted cereals.

Finish: Long and full of dried fruits, the vanilla and oak standing out amongst it all.

One for the sherried whisky lovers. Deep, rich, dark flavors abound and are balanced out by a pleasant, dry finish. The ImpEx Collection is a labor of love derived from the heart of Sam Filmus, President and Managing Director of ImpEx Beverages. He, along with his business partner Chris Uhde, has spent a great amount of time and passion selecting the casks that go into each bottle of The ImpEx Collection that you find on the shelf. After over 40 years of combined industry experience, you can tell that each Cask is unique and special, offering the best that different categories have to offer.

In 2016, we re-racked one-year-old malt spirit of robust character into first fill Oloroso-seasoned butts. By 2019, one particular cask – #2 – proved so compelling that we began to experiment. After introducing it to a much older malt whisky from the now lost Imperial Distillery, we witnessed a moment of magic.

FLAVOUR PROFILE

Aromas of marmalade and chai tea spices, with hints of plum. Ripe, golden dessert apples dominate the luscious palate, supported by an oaky richness. Flavours of toffee and cocoa powder are also conjured up.

The most herbaceous expression of all, offering a sweet and spicy profile with hints of green chili, grapefruit and fresh agave.

TASTING NOTES

AROMA: GREEN CHILI, GRAPEFRUIT PEEL, FRESH AGAVE AFTER RAINFALL

TASTE: SWEET, WITH FRESH CITRUS AND DRIED HERBS

FINISH: SPICY, WITH EARTHY AND MINERAL NOTES

Don Pilar Extra Añejo is a most extraordinary tequila. Intense, with velvet richness, sweet oak aroma, and a deep, amber-crimson color.

TASTE PROFILE

COLOR: A bright, shimmering, golden hue.

NOSE: Notes of toasty oak, fruit and butterscotch.

PALATE: A round, lush palate. Layered with pineapple, chocolate and baked agave.

FINISH: A decadently slow finish and warm reprise of sweet oak.

AWARDS & PRESS

2013 Gold Medal - San Francisco World Spirits Competition

2012 Spirits of Mexico Competition - Gold medal

2012 Tequila.net Awards - "Best of the Best" - Best Highland Extra-Añejo Tequila

2012 Monterey Tequila & Mezcal Expo - Platinum Award

The first US imported batch of Mezonte Jalisco was distilled by Santos Juarez using maguey Alineno and Cimarrón in Toliman, Jalisco. While this was produced in Tequila-country, the production of this Raicilla is a far cry from what you’d see in modern Tequila. The agaves are cooked in an underground oven, milled by hand with axes, and distilled in a copper and wood still.

The second US imported batch of Mezonte Jalisco was made by Lorenzo Virgen in Chancuellar, Jalisco using over 10 different agave varietals. The agave were cooked in an underground pit oven, fermented with spring water, and distilled in copper with Pine and Parota Wood.

Provocative aromas of sweet oak, dark chocolate liqueur, Tahitian vanilla, sage, and plum saturate the glass in a beguiling complexion of aubergine. Sapid flavors of rhubarb, savory red fruits, and boysenberries are evident and harmoniously blend with mineral notes and schistous highlights. The tannins are firm but agreeable and primed for extended aging. Finishing with a spirited acidity, the wine elegantly charms the palate indefinitely.

Set in the foothills of the Cairngorm Mountains, Fettercairn is a traditional distillery producing a full-bodied single malt. The picturesque distillery is one of the few active stills in the eastern Highlands of Scotland. This classic malt has been guided through a series of bourbon barrels.

After seventeen years maturing in a refill American oak cask, Fettercairn was selected by Murray McDavid's Whisky Creations Team for finishing in a fresh bourbon cask. The highly active American oak has given the Fettercairn spirit sweet vanilla and spicy notes. This showcases the unique character of the Fettercairn spirit, as well as the quality of the casks available at Murray McDavid's traditional Victorian dunnage warehouse a the Coleburn Distillery in Speyside.

Distilled with pure rainwater and natural spring water in 100% copper pot stills, this liquid art is distinctively herbal and incredibly pure. Barrel aged for 48 months in underground caves, the result is an unrivaled extra añejo tequila from Pasote, with flavors of roasted agave, warm vanilla and a touch of spice on the long luscious finish.

The moment you pour Black Button Single Barrel Finished in Port Casks, you’ll notice its extremely deep color and you're instantly made aware that this is a finished bourbon. The resulting sip is very complex yet unfortunately also flawed. While the nose kicks things off with rich complex flavors and the palate is full of spice (almost to a fault), the finish is tannic and dry, ending what could have been a great sip on a disappointing note. That said, if you can look past the finish, this is one of the more complex port finished bourbons I’ve encountered, and also one of the few cask strength ones at that.

Comprised of 100% wild Jabalí agave,  this mezcal is citric and light bodied with a lively mouthfeel. Tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers. Notoriously difficult to distill, Jabalí agaves tend to grow in groups, and the name is a reflection of their spiny likeness to wild boars.

AGAVE: CONVALLIS

MAESTRO: JOSE ESPINOSA

ORIGEN: SAN ANDRÉS ZABACHE

ELEVACIÓN: 4,705 FT / 1379 M - 5708 FT/1740 M

FERMENTACIÓN: LEVAD, 6 DIAS

Another lovely Caol Ila bottling, forming a part of Gordon and MacPhail’s Connoisseurs Choice range, which was revamped in 2018.

This particular bottling comes from Islay distillery, Caol Ila. The spirit has been aged for 17 years, first distilled in the year 2000 and bottled in February 2018. The whisky was matured in a single first-fill former Bourbon barrel.

This lovely dram possesses notes of burnt oak, sweet corn, tropical fruit, vanilla, nuts, honey, charcoal, flinty peat and overripe banana.

Bottled at a robust strength of 57.5% ABV, this is a powerful dram with intense flavours.

A wonderful example of good, simple Islay whisky.

Glen Grant is known as a bit of an elder statesman of the whisky world, shining at great age, and this bottling does not buck the trend. A 1997 vintage that has been held in a refill American oak hogshead, this dram has had plenty of time to gain complexity and character.

The whisky is floral and somewhat spicy, with prickling notes of pepper, chili and cinnamon on show. These flavours are joined by a deep, creamy vanilla, some honeydew melon, peaches, bright oak, chocolate, plums, apples and pears.

This bottling is presented at a formidable 59.3% ABV, and without chill filtration or colouration, ensuring the drinker gets the full experience.

Distilled in 2008 and bottled in 2019, this single-cask whisky has spent more than 11 years in its first-fill American oak sherry puncheon. Hand-picked by Master Whisky Maker Gordon Motion and the founders of Scotch in the City.

The Holmes Cay Uitvlugt 2003 edition was distilled on a historic French 4-column Savalle column still. Originally located in the legendary Uitvlugt Estate (pronounced “eye-flot”), the still can now be found at Diamond Distillery, Guyana, under the management (along with all other rum in Guyana) of Demerara Distillers Limited. Aged two years tropically in Guyana and 16 years in the UK, and bottled in New York State. No sugar, no (additional) color, and no other flavors were added in the making of this rum. Bottled at barrel proof, 51% alcohol by volume. Four casks, just 858 bottles are available. 

With golden honey and a whiff of brine on the nose, the palate starts out with overripe tropical fruits, then continues with hints of almond, herbs and a touch of cocoa. Light tobacco lingers on the finish.