In 1958, a rare blend of Scotch malt and grain whiskies was found in 10 oak casks in the Port of Leith, Edinburgh in a warehouse owned by William Muir. It was soon discovered that the blend was originally distilled in 1954, and that the original recipe dated back to the 1800s. Several years later, in 1966, a small quality of the blend (which was now 12 years old) was bottled for the private use of the directors of William Muir. Six individuals were instrumental in this project, and therefore the whisky came to be known as Syndicate 58/6, named after both the year the Scotch was discovered and the number of people involved. Syndicate 58/6 Premium Blended Scotch Whisky contains 18 single malt whiskies and 4 single grain whiskies, and is aged through a solera system. Solera aging involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time. Because of the solera aging process, Syndicate 58/6 still contains a small amount of the original blend discovered in 19858. Finally, Syndicate 58/6 Premium Blended Scotch Whisky is married and additionally matured for up to two years in Oloroso Sherry casks imported from the Andalucia region of Spain. As a result, Syndicate 58/6 Premium Blended Scotch Whisky has an burley aroma of roasted grains, cinnamon, oatmeal, orange peel and light smoke. The body is full of complexity, with notes of honey, apple pie, sherry and butterscotch, and leads to a hearty finish complete with smoked meats, pepper and tanned leather. This limited edition was bottled exclusively for Mahesh Patel and Whisky Concierge in 2014.

Make Notes

First released in 2006, Flaming Heart was the first whisky to combine the rich, complex spice of Scotch aged in new French oak with the evocative peat-reek smoke of Islay malt whisky. It created a genre-defying style that was smouldering, spicy, complex - and so popular that we’ve re-released it five more times in the years that followed.

This is our seventh edition of Flaming Heart, the whisky that revels in the harmonies between heavy peat and toasted French oak. Imagine Metallica with a backing orchestra, and you’re getting close.

With the best bands, each album is an opportunity to explore and experiment; every record is an evolution from the one before. For fans of Flaming Heart, we always seek to evolve the ‘sound’ and have introduced a deep fruitiness to the arrangement for the 2022 version.

FLAVOUR PROFILE
A high-energy nose with smouldering peat embers, cigar wrapper and candied ginger. The palate is oily, smoky, rich and savoury.

The quintessence of the Black Bull range. The 12 Year Old weighs in at a punchy 50% abv – a real contender for the prize list. This blend is a marriage of Malt and Grain that have undergone a 12-year maturation in refill ex-bourbon American oak hogsheads and finished in ex-Oloroso European butts. This nurtured and cultivated Highlander demonstrates a nutty sherry influence with the prototypical Black Bull chocolate so brace yourself for a full-on flavour experience that will rampage all over your senses.

Tasting Notes

Color: Old Amber

Nose: Robust, chunky aromas of sherry, red fruits, cherries and toffee with a suggestion of vanilla and lemon sherbet.

Palate: Creamy chocolate, fruit and honey with apply and an expressiive nuttiness,

Finish: Buttery toffeem long lastingm cooerdinated, silky. 

In 1815, the Johnston brothers leased 1,000 acres on Islay to raise cattle. They grew barley for feed but ended up distilling surplus grains into whisky. Laphroaig was born. For over a century, the distillery remained family-owned. In 1954, Ian Hunter bequeathed it to Bessie Williamson, who guarded its secrets. Laphroaig Single Malt is a robust, intensely flavored whisky made from Islay peat. Malted and smoked on the island, it's fermented and twice-distilled in unique copper-pot stills. Laphroaig Lore Islay Single Malt Scotch Whisky, an homage to past distillery managers, is aged in a variety of casks. This crafting process results in a smoky, oceanic aroma with a palate rich in bitter chocolate, vanilla, salted caramel, and roasted chestnuts, all culminating in a finish graced with malt grain, chocolate chip cookies, tropical fruit, and the unmistakable presence of peat. It's our story, bottled.

Here’s to the Smokeheads. The ones who reject the humdrum, and walk to the beat of their own drum. Relentlessly exploring. Pouring less boring. And loving. Every. Last. Drop.

Here’s to rule-breaking, breathtaking Islay single malts born of a simple ambition: to smoke tradition, and forge a new path. Whiskies for rebellious souls who refuse to compromise and whose restless spirit never dies.

With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd.

Our hero Islay single malt offers heavy woodsmoke and peat, through to honeyed sweetness, via salt, seaweed and spice. The Original Smokehead is an immense, life-affirming whisky that stands out from the crowd.

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haig's distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein. Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industry's best whiskies to bottle under our brand." MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industry's highest accolades, in October 2009. Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56% ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardi's subsidiary John Dewar & Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie. The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars & Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 18 Year Old was launched in September 2015 along with a 12-Year-Old. This rare coastal whisky harbors the tangy notes of redcurrants, alongside sturdy apple notes, dried fruits and nutty warm finish. Bottled at 40% ABV. Pick up a bottle of this special single malt today!

We believe that everyone should be able to buy a good quality single malt scotch. You shouldn’t need a fancy display cabinet to enjoy Scotland’s national drink. That’s what we set out to do in 1960 when we built the Macduff distillery. Our distillery was built by four entrepreneurial Scots and a practical production approach saw us introduce shell and tube condensers (where we cool the vapor back into liquid) into the first gravity-fed scotch whisky distillery allowing us to reduce costs and our environmental impact.

The Deveron 12-year-old Single Malt Scotch Whisky has spent 12 years resting in Oak barrels. Over those two years the tasting notes of the Whisky progress to creamy Vanilla, rich-backed apples, and a delicately spicy finish. It’s a dram to be enjoyed neat, over ice, or in a long, mixed drink. The Deveron12 Whisky Macduff is our favorite. Check out our videos for some mixed drink inspiration.

TRY THE DEVERON APPLE HIGHBALL

INGREDIENTS
> 50 ML THE DEVERON SINGLE MALT (10 YEAR OLD OR 12 YEAR OLD)
> 75 ML CLOUDY LEMONADE
> TWO SLICES OF FRESH GREEN APPLE
> OPTIONAL SODA TOP
FREE GREEN APPLE SLICE GARNISH

Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victoria's Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queen's Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. There's an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood.

The name Glencadam is derived from the area known as The Tenements of Caldhame. These tenements were plots of land given to the burghs of Brechin for the purpose of food production. The Glencadam distillery is geographically surrounded by these plots, which are situated to the north and south east of the Den Burn. Glencadam is located in the Burgh of Brechin and was built in wake of the Excise Act of 1823. As the only distillery in Angus county, the distillery was owned by George Cooper, before he sold the distillery to David Scott in 1827. The distillery was later acquired by Gilmour Thompson & Co, a Glasgow blender who purchased the distillery in 1891. In 1954 Glencadam was sold to Canadian distiller Hiram Walker, as a part of a large acquisition that took place in Scotland. Then distillery proceeded to become a part of Allied distillers, who mothballed the facility in 2000 and was purchased three short years later by Angus Dundee of London, who are also owners of the Tomintoul distillery in Speyside. Glencadam single malts are quality Whiskies, no chill filtering or coloring additives are used. Sourcing water from the Barry Burn, the facility houses two stills with a capacity to produce 14,000 liters. Glencadam also sources unpeated industrial maltings for their single malts, and they age their Whisky in mostly ex-Bourbon American casks. The Whiskies are distilled using a technique that maximizes reflux. Upward sloped lyne arms on the stills impart a distinctly floral, pear-drop element to the Whisky. Glencadam Whiskies also have other signature characteristics, like rich oily textures, and creamy flavors. The Glencandam range is a diverse lineup of Whiskies that include Portwood and Oloroso Sherry cask finishes. Glencadam Origin 1825 is the first NAS (non age statement) Whisky to be released by Glencadam. Launched in 2016 this single malt was matured first in American-white-oak bourbon barrels, then finished in oloroso-sherry butts. This Highland spirit effervesces notes of fruit and flowers. It's a smooth single malt, not overly complex, a perfecter starter Whisky for aspiring aficionados!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 12-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their Cuatro range, an exploratory series of biologically and oxidatively sherry aged cask finishes. A simple yet original idea; exploring Sherry in its different states, the intricate depths of its character. To produce these whiskies, Tomatin crafts a single batch of whisky distilled on January 15th, 2002. The batch is matured for nine years in traditional ex-bourbon casks, then transitionedto various first-fill sherry casks for another three years. The range is a tribute to four (Cuatro) different types of Sherry: Manzanilla and Fino which are two biologically aged sherries, and the more traditionally used Oloroso and sweet Pedro Ximnez Sherriestwo oxidative sherries. These whiskies showcase the unique characteristics of both oxidative and biological sherry finishes. This biological sherry cask finished single malt is aged for 12 years in Manzanilla casks. Rather mellow on the nose, this whisky offers sweet hints of fruit on the palate.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murray's 2017 Whisky Bible.

SIA Scotch Whisky is a new and exciting spirit for your modern palate. A blend of Speyside, Highland and Islay malt and grain whiskies, SIA received a 96 points from Ultimate Spirits Challenge and an Outstanding rating from Whisky Advocate Magazine. SIA makes a perfect gift to new and experienced whisky enthusiasts alike.

Taste Profile:

The striking amber color of clover honey, SIA awakens the nose with citrus and spice and opens the palate with a hint of smoky vanilla. The finish is long, smooth and refreshing with hints of hazelnut and toffee.

Unique Story:

The story of SIA is what makes it especially unique, crowd-funded two-years ago on Kickstarter.com by a Hispanic woman in California named Carin Luna-Ostaseski, after years of searching for a way to introduce her friends to Scotch whisky and challenge the idea that scotch is "your grandfather's drink". Mission accomplished.

Bottle Size: 750ml / 86 Proof

The GlenDronach 18 years old has been named after the renowned founder of the distillery, James Allardice. This exceptional sherried single malt is natural in colour and bottled at 46% ABV. Matured in the finest Spanish Oloroso sherry casks, this sublime richly sherried malt is truly unforgettable.

TASTING NOTES

APPEARANCE: Bright deep gold with a tawny centre.

NOSE: Sweet aromatics of fudge and Muscovado sugar. Fruit compote and glacier morello cherries provide added complexity.

PALATE: Rich dark and seductive. Remarkable flavours of stewed fruits and all-spice marry together with classic aged Oloroso sherry and toasted walnut bread combined with chocolate orange.

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig is a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. Port Askaig 110 Proof is aged in American oak barrels and bottled at 55% ABV. Like each of the expressions in Port Askaig's range, they are released in limited batches which yield an unparalleled consistency and quality of character, that ensures each Whisky maintains its original flavor and dignity. Nonchill-filtered and naturally colored this exclusive release is the first of this unique range of single malt Whiskies from Port Askaig to launch in the US. 

British farmers have long used an insecticide, referred to in layman's terms as Sheep Dip, to delouse their sheep prior to shearing. This liquid both cleanses the sheep of parasites and preserves the sheep's wool, and is commonplace on West Country farms. As farmers became enterprising with their grains and began distilling their own, homemade whisky, they cleverly hid the substance in barrels labeled SD short for Sheep Dip to avoid paying taxes on the whisky. Eventually, even farmer's wholesalers began selling the whisky, billing it as Sheep Dip. Unfortunately, not all of the farmer's purchasing the whisky had flocks of sheep, and thus ultimately the scheme was uncovered by the British government. Sheep Dip Malt Whisky is made on the fully-operational Spencerfield Farm, which was originally established in 1559 and overlooks the Firth of Forth and the monumental Forth Rail Bridge. Alex Nicol, a former team member at Scottish and Newcastle, Whyte and Mackay, Glenmorangie and Laphroaig distilleries, leads the operation and consulted whisky legend Richard Paterson in creating the blend for Sheep Dip Malt Whisky (Paterson is such an expert that his nose was insured for 7 million). Sheep Dip Malt Whisky is a vatting of 16 different single malt whiskies from the Lowland, Highland, Speyside and Islay whisky regions of Scotland. Sheep Dip Islay Blended Malt is a quite different than the original Sheep Dip. This peated single malt from Islay, has pure Islay, sweet smoke on the nose, layered with notes of brine, followed by gentle smoke. Winner of the NY, Ultimate Spirit Challenge Chairman's Recommendation 2015. This whisky was dubbed extraordinary with a score of 96/100. 

The original Wolfburn Distillery was founded in 1821 by William Smith, on the outskirts of Thurso in Caithness, Scotland. The distillery took its name from the watercourse it drew from, burn being the Scottish word for stream or small river. As Smith invested heavily in the distillery, it became a significant enterprise for the region tax records for the 19th century show it was the largest producer of malt Whisky in Caithness. The distillery was kept in the Smith family until at least the 1850s, when records become scarce and it's estimated that production began to cease (a survey map from 1972 depicts the distillery in ruin). After 150 years of neglect, a group of private investors stumbled upon the old Wolfburn Distillery in May, 2011 seeing massive potential, the investor began to rebuild the distillery from the ground up. The new Wolfburn Distillery, which, by law, must use water sourced from the same steam used centuries ago, is crafting unpeated malt Whisky from a blank canvas through old-fashioned pot-still distillation; no automation, no rush and a lot of care. Master Distiller Shane Fraser, formerly of Glenfarclas, says, My very first thoughts on what kind of spirit Wolfburn should be were that it should be a light and fragrant spirit. This would come about by a number of key processes; slow drainage of the mash tun to give a clear wort; long fermentations and a gentle distillation but keeping the spirit collection above 20C. When I first nosed the spirit I was very pleased and surprised at just how well it had turned out. Wolfburn Single malt aurora is mellow and golds, smooth and warming (producer). Aged in a combination of American oak and Spanish Oloroso sherry casks that together create a beautifully smooth, perfectly balanced Whisky. Inspired by the ethereal northern lights phenomena, Wolfburn's Aurora received 92 points at the Ultimate Spirits Challenge in 2017.

Glendullan is situated in Dufftown, the whisky capital of the world. As one of the busiest whisky epicenters, it is home to some of the greatest Scotch whiskies ever created. Founded in 1898, by William Williams & Sons from Aberdeen, the distillery was actually decreed by King Edward VII in 1902. Like most distilleries, Glendullan has a history of ownership changes and renovations. In 1926, the distillery was bought out by Distillers Company Limited, then switched hands to Scottish Malt Distillers in 1939. By 1962 the distillery was renovated, and only a decade later a new facility was constructed near the original site. In 1985 the original facility was mothballed. Glendullan 2 is also a workhorse, putting out 4 million liters of spirit per year, producing several labels. The distillery itself has official bottlings and has been producing theSingleton brand since 2007. A biolpant, which processes the spent lees, was also opened on-site in 2014. The distillery has three wash stills with an impressive capacity of 33,700 liters, and three spirit stills with 23,800 liters of capacity. They source their unpeated maltings from Diageo's industrial site, and the mashing takes place in a12-ton mash tun. The Singleton brand is actually manufactured in three Scottish whisky distilleries; one of which is Glendullan. This 12 Year expression, along with the other expressions from the singleton lineup (a 15 and a 18 year), was released in the US in 2017. This 12-year-old single malt whisky spends most of its time in American oak casks as well as a small portion of European oak casks to create a more harmonized spirit. The result is a bright, young single malt bursting with fresh fruit aromas, a sweet honeyed palate, and a creamy lingering finish. 

In its first life, Glen Moray was the Elgin West Brewery, until the end of the 19th century, when the brewery was reincarnated as the iconic Speyside distillery. Glen Moray was founded by Robert Thorne & Sons. Situated on the banks of River Lossie, in the Royal Burgh of Elgin, the first spirit dropped from the copper pot stills on the 13th of September 1897. There have only been five Master Distillers since then, which is a testament to their authenticity, and reputation for producing consistent, quality spirit. This pristine craftsmanship has been passed down through generations. With over a century of tradition, not much has changed at the iconic Speyside distillery. They continue to mature their whiskies in a wide array of casks, a technique which was once a rarity. Their whisky ages onsite in casks ranging from sherry and chardonnay to port, yielding an impressive spectrum of aromas and flavors. After a brief pause in production during WWII, Glen Moray revamped their facilities and expanded, and the distillery is currently owned by French spirits company La Martiniquaise. Graham Coull is the fifth master distiller at Glen Moray. At the helm of the operation, he oversees all of the production that goes into their signature core range, featuring nine single malts. Glen Moray single malts are produced entirely onsite, in pot stills, from the distillery's own water and malted barley. A tradition that dates back to 1897. The whiskies mature in American oak casks sourced from North America. The result is a signature single malt with every bit of Speyside character: soft and fruit-laden. This elegant single malt is finished for eight months in Port pipes from Porto Cruz, the N1 Porto company in the world. Expect intense notes of summer fruit, dark chocolate and cinnamon and a distinct pink hue. 

Spencerfield Spirits was founded by Alex Nicol, a former marketing director at Glenmorangie. Family owned and operated, Spencerfield is a small-batch craft distillery situated in the small town of Edinburgh, Scotland. Spencerfield is main mission is to produce the finest quality niche craft alternatives to big league brands. And their quirky farm inspired products measures up. Their flagship award-winning Sheep Dip was dubbed extraordinary with a score of 96/100 at the Ultimate Spirit Challenge. Their Pig's Nose expression is another solid release produced a meticulous blend of Speyside, Islay and Lowland malts with superior gentle grain whiskies. Produced in specially selected first-fill oak casks, this whisky gets its name from being 'smooth as a pig's nose, an old farming expression used to describe particularly fine fabric or wool. Originally launched in 1977, the Pig's Nose blend was created by Scotland's only third generation Master Blender, Richard Patterson. The foundation of the whisky is Invergordon grain whisky, aged in first-fill American oak barrels before adding five premium single malts; three of which hail from Speyside, one from the Highlands and a small 5% from Islay yielding a harmonious, exceptionally smooth balance of flavors.