The Glenlivet Enigma is the second mystery edition in the US from The Glenlivet distillery. No tasting notes, no cask information, Enigma is an enigma.

Bottle Size: 750ml

Tamdhu fully matures, never finishes its whisky in sherry casks. Pour yourself a dram of our 12 Year Old expression and you'll appreciate why we mature our spirit entirely in the finest sherry oak casks. The luxury gift box reveals the stylish bottle, allowing the natural amber spirit to shine from within. You'll taste the intense richness on the palate and enjoy the deep, long finish it delivers. So sit back and savour.

This 40 year old Highland single malt began its life at The Dalmore distillery in American white oak ex-bourbon casks before being transferred to 30 year old Gonzalez Byass Matusalem oloroso sherry butts. After seven years in these rare casks, the liquid was given its final flourish in first-fill American white oak bourbon casks prior to bottling in 2017.Rich Colombian coffee mingles with sweet sultanas, dates and marmalade on the nose. The palate reveals gingerbread, molasses, maple syrup and brioche dipped in Manuka honey. The finish has delicious blood orange, over ripe Bramley apples, liquorice and notes of desiccated coconut.

Bottle Size: 750ml

Jura Seven Wood Single Malt Scotch whisky is crafted from seven different oak cask types first-fill ex-Bourbon American White Oak, Vosges, Bertranges, Jupilles, Allier, Tronais & Limousin barrels. Our master blender applies his deep knowledge of wood to enhance the wood's natural qualities and create a harmonious complexity of flavour in Seven Wood.

Bottle Size: 750ml

The Macallan Estate is the Whisky Maker's tribute The Macallan heritage and home. It is an extremely special new single malt containing rare spirit from a proportion of the barley grown at Easter Elchies estate, which is distilled just once a year over the course of a single week. Created by Whisky Maker Sarah Burgess, The Macallan Estate is a celebration of the single malt's peerless provenance and heritage.

The 485-acre Easter Elchies estate is set within the legendary Speyside region of Scotland, where The Macallan has been creating extraordinary single malts since 1824. Its carefully tended barley fields are located on the banks of the River Spey, overlooked by The Macallan's new award-winning distillery. The Macallan Estate is presented in a striking gift pack featuring a hand cut slate panel representative of the Scottish landscape of its home. Inside, aerial photography showcases the estate's impressive barley fields on the banks of the beautiful River Spey.

Color: Conker, chestnut hue

Nose: Warm, comforting and homely notes of cinnamon. Wood spice and orange oil, opening into dried fruits with a sweet lemon, banana and caramel

Palate: Soft and warming with wood spice, opening into a dry oak flavor spiked with candied raising and fresh fig. Moving into a sweet fresh orange and delicate fresh citrus

Finish: A sweet citrus twist

Bottle Size: 750ml

A timeless style of malt whisky, Balcones “1” Texas Single Malt breathes new life into centuries of distilling tradition with classic techniques and ingredients adapted for New World tastes.  Opening aromas bear hints of toffee and overripe fruits. On the palate, layers of toasted malt and honey give way to mellow notes of baked pears and apples. A long finish is accompanied by cinnamon and cloves. Texas made, Texas proud, we hope you enjoy the whisky we owe our success to as much as we enjoy making it.

Tasting Notes

NOSE: ripe, buttered stone fruit, banana and pears; honey and rose water with delicate citrus accents

TASTE: silky and full on the palate; lightly toasted bread with fresh butter and marmalade

FINISH: long finish with lingering toast and burnt sugar notes morphing into rich malt and wood flavors with counterbalancing acidity

Tasting Notes

Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;

Situated along the banks of the River Derwent on the island of Tasmania, Sullivans Cove was the site of one of Britain's first penal colonies in Australia. In 1804, at the order of the Governor King of the British settlement of New South Wales, Lt. John Bowen transported some of the most heinous British criminals to Sullivans Cove, which eventually developed into the city of Hobart. Hobart was the perfect penal colony the area's dense forests required a huge labor force in order to establish a settlement, and its isolation and inaccessibility ensured there was no escape. Today, the island of Tasmania remains of one the most isolated and natural places on earth approximately 37% of the island is protected as natural reserves. Sullivans Cove Single Malt Tasmanian Whisky is made from barley grown exclusively on the island of Tasmania. "The island's deep red basalt soil, pure water and mild temperatures result in a barley that is perfect for distillation," says Patrick Maguire, the distillery's founder and master distiller (his ancestors were convicts that were imprisoned on the island). In addition, the island has one of the oldest and strictest quarantine programs in the world, ensuring that the barley remains untainted. Once the barley has been harvested, it is malted at the Cascade Brewery by Roger Ibbott, who has over four decades of experience malting barley. The malted barley is then mashed and fermented at Sullivans Cove Distillery using a unique strain of yeast developed specifically for the production of Sullivans Cove Whisky. Then, the wash is twice-distilled through a handmade copper-pot still. "The real trick is to cut the run short, so that only the sweetest, best flavors and purest alcohol from the heart of the run is captured", says Macguire. "It's not the most sensible approach by an accountant's standards, but then it's a good thing that we are not accountants!" Following distillation, Sullivan's Cove Double Cask Single Malt Whisky is matured in a combination of American oak casks that were previously used to mature Jim Beam (two-thirds) and thirty-year old French oak casks that were previously used to mature port (one-third). After maturing for eleven years in each cask, the whiskies are married together, brought to proof and then bottled. Sullivan's Cove Double Cask Single Malt Whisky has an aroma of soft spices and vanilla, which lead to notes of cloves, rock candy and pear. The well-rounded and smooth finish has a touch of oak and milk chocolate. The whisky earned the Gold Medal at the World Whisky Masters in 2011.

The term "Kavalan"refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land. Kavalan Concertmaster Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile. After the whisky has been distilled, it is initially aged in American oak casks that were previously used to mature bourbon. Then, the whisky is finished in Portuguese ruby, tawny and vintage port wine casks. This secondary maturation gives the whisky a dark ruby color, along with an aroma of berries, tropical fruits, tobacco and mint. Notes of tart fruitiness, grapes, oranges, honey, almonds and nuts dominate the palate, and lead to a finish that is well-balanced and bold. Kavalan Concertmaster Taiwanese Single Malt Whisky earned the Silver Medal at the 2011 International Wine and Spirits Competition, where it was named "Best in Class."

Tasting Notes

Nose : Gristy smoked barley, kippers with a salted butter, peppered bite;

Taste : The delivery is youthful and barely reaching puberty then suddenly an intensely malty ascendancy followed by a healthy dose of drier oaks;

Finish : A sublime finale for its sheer delicacy and elegance; the peat no more than oozes, there are cups galaore of sugarless medium roast Mysore and finally, as a bourbony trail is discovered, soft liquorice and molassed sugar - easily the highlight of the experience: one of the best finishes of the year;

Hidden down a dark alley in a former chop shop, skilled men are quietly violating one of Evanston's founding principles: Prohibition. In the 19th century, Frances Elizabeth Willard was elected President of the Chicago Woman's Christian Temperance Union and embarked on a decade-long crusade to prohibit alcohol in the United States. Willard worked tirelessly; as President of the WCTU, she traveled roughly 30,000 miles per year and gave an average of 400 lectures each year for an entire decade As a result, Evanston remained a dry town for over 100 years. It wasn't until Paul Hletko, owner and master distiller at Few Spirits, began lobbying the town that the antiquated laws were lifted. "I'm the vice president of the PTA at my kids' school and I coach their soccer and T-ball teams," Hletko says. "People around town know me and what I'm about, which is handy when you're looking to change 100 years of laws." Today, Hletko and his team of master distillers distill Few Single Malt Whisky in the heart of Evanston, Illinois. Few Single Malt Whisky is crafted exclusively from malted barley. Unlike traditional single malts, however, the whisky is crafted using both cherry wood smoked barley (this imparts a sweet, slightly smoky flavor) and unsmoked two-row barley. After distillation, the single malt is matured in custom-made oak barrels from Minnesota. "The cooper I eventually chose to make our barrels won 24 out of 25 categories at a spirits competition I visited," Hletko says. "I'm no math major, but that's the cooper I want to make our barrels." As a result, the single malt has an aroma of fudge, vanilla and salted caramel. Notes of turmeric, cherry, espresso beans, honey and graham crackers dominate the palate, and lead to a finish with hints of apples, oak, smoke, cinnamon and caramel.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land. Kavalan Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile. After the whisky has been distilled, it is matured in used American oak wine barrels that have been toasted and recharred. These barrels, which have aged both red and white wine, lend notes of fruit, vanilla, and oak to the whisky, as well as caramel, chocolate and spice, leading to an elegant, brown sugar finish. Kavalan Solist Vinho Barrique Cask Strength Single Malt Whisky was named the World's Best Single Malt Whisky at Whisky Magazine's 2015 World Whiskies Awards. It also received the Double Gold Medal at the 2012 San Francisco World Spirits Competition.

LIMITED RELEASE CASK-FINISHED WHISKEYS

Diamond Peak is our annual limited release of special cask-finished whiskeys we prize most.

PROCESS & PROFILE

Diamond Peak’s second unique release highlights flavors that transcend traditional whiskey. Using a marriage of 5-8 year Stranahan’s, the liquid spends just over 2 years in casks that previously held the finest extra añejo tequila, the prized Reserva de Familia blended from the José Cuervo special family reserves. The resulting whiskey is a burst of brightness that’s herbal, peppery, and has just the right amount of agave sweetness.

DISTILLATION: Distilled from 100% malted barley and handmade in small batches at the Stranahan’s distillery, Colorado’s first legal distillery since Prohibition

MATURATION: A marriage of five to eight-year-old Stranahan’s American Single Malt Whiskey, initially aged in virgin American Oak Barrels with #3 char.

FINISH: Upon completion of the aging process, the whiskey is transferred into extra añejo tequila casks, where the liquid is finished for up to a little over 2 years. The resulting taste is both rich as it is complex, producing a mix of flavors and an ultra-smooth taste.

CUT: Cut to proof with pristine Rocky Mountain water from Eldorado Springs and non-chill filtered.

NOSE: Peppery and floral, softly layered with butterscotch.

PALATE: Herbal, salted caramel with a mellow oak backbone.

FINISH: Creamy malt fades into light agave sugar.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. The Macallan M Single Malt Scotch Whisky was crafted from a marriage of seven unique casks of Macallan, each of which was personally selected by Macallan's Master Whisky Maker after more than two years of searching through the Macallan's vast cellars of over 195,000 barrels. Each cask (the oldest whisky was distilled in 1940) was previously used to mature Oloroso sherry. As a result, the whisky as a deep copper color, along with an aroma of dried fruits, vanilla, green apples, cinnamon, nutmeg and ginger. Rich, viscous wood spices dominate the palate, and are complemented by undertones of leather, cedar and violets. 

The Glenrothes Sherry Cask Reserve has been matured entirely in first-fill Sherry seasoned oak casks. With a delicious creamy texture that explodes on the palate, this burnished gold single malt delivers soft, spicy and fruity flavors - ginger, orange peel and sherry oak in perfect harmony. Sheer indulgence. Situated adjacent to the Burn of Rothes in the Speyside region of Scotland, The Glenrothes Distillery was founded by in 1879 by James Stuart, who had previously been employed at The Macallan Distillery. The distillery's history is marred by tragedy in 1897, construction workers who were attempting to expand its capacity started a fire that consumed much of the distillery's equipment and infrastructure. Twenty-five years later, a fire in the distillery's original warehouse caused the loss of 200,000 gallons of maturing whisky. Despite having lost ten copper-pot stills in various accidents since its founding, the Glenrothes Distillery is now a picture of tranquility. The Glenrothes Single Malt Scotch Whisky is made from plump, ripe Scottish barley, which is malted and fermented using water sourced from the Ardcanny and Brauchhill springs (the springs are situated adjacent to the distillery). Following fermentation, the grains are twice distilled through the Glenrothes' copper-pot stills. The stills, which were designed and fashioned to be exact replicas of the original stills installed in 1879, are incredibly tall and uniquely shaped, which contributes to the overall light and sweet flavor of the whisky. After distillation, The Glenrothes' stillmen remove the heads and tails of the distillate and preserve only the "hearts" for maturation (the hearts comprise less than 20% of the entire distillate). The Glenrothes Sherry Cask Reserve Single Malt Scotch Whisky is a blend of rare and limited vintages produced at The Glenrothes Distillery, each aged exclusively in first-fill ex-Oloroso Sherry casks custom-made in Jerez, Spain. These casks cost as much as five times their American ex-bourbon equivalents The Glenrothes Distillery's Malt Master, Gordon Motion, who hand-selects the casks for the Sherry Cask Reserve, believes they are worth it. The whisky has a complex aroma of lemon cake, Christmas cookies, fresh pear and vanilla, which leads to an equally bold palate filled with notes of gingerbread, oak, flan and baking spices. The finish, which is bitter and nutty, is complete with memorable notes of orange zest. The Glenrothes is an award-winning Speyside single malt of exceptional quality and a pioneer in the Scotch whisky industry. All our Single Malt is Vintage Whisky. And when we say Vintage, we don't just mean aged; we mean whisky distilled in a particular year that has reached its peak of maturity, character and flavor. At which point, we have a choice to make: to either bottle these rare and finite expressions as Single Vintages, or marry them together in perfect harmony to create one of our exquisite Reserves. The Glenrothes Sherry Cask Reserve was awarded "Five Stars" and Highest Recommendation from D. Paul Pacult's Spirit Journal in 2015.

Situated adjacent to the Burn of Rothes in the Speyside region of Scotland, The Glenrothes Distillery was founded by in 1879 by James Stuart, who had previously been employed at The Macallan Distillery. The distillery's history is marred by tragedy in 1897, construction workers who were attempting to expand its capacity started a fire that consumed much of the distillery's equipment and infrastructure. Twenty-five years later, a fire in the distillery's original warehouse caused the loss of 200,000 gallons of maturing whisky. Despite having lost ten copper-pot stills in various accidents since its founding, the Glenrothes Distillery is now a picture of tranquility. The Glenrothes Single Malt Scotch Whisky is made from plump, ripe Scottish barley, which is malted and fermented using water sourced from the Ardcanny and Brauchhill springs (the springs are situated adjacent to the distillery). Following fermentation, the grains are twice distilled through the Glenrothes' copper-pot stills. The stills, which were designed and fashioned to be exact replicas of the original stills installed in 1879, are incredibly tall and uniquely shaped, which contributes to the overall light and sweet flavor of the whisky. After distillation, The Glenrothes' stillmen remove the heads and tails of the distillate and preserve only the "hearts" for maturation (the hearts comprise less than 20% of the entire distillate). The Glenrothes Sherry Cask Reserve Single Malt Scotch Whisky is a blend of rare and limited vintages produced at The Glenrothes Distillery, each aged exclusively in first-fill ex-Oloroso Sherry casks custom-made in Jerez, Spain. These casks cost as much as five times their American ex-bourbon equivalents The Glenrothes Distillery's Malt Master, Gordon Motion, who hand-selects the casks for the Sherry Cask Reserve, believes they are worth it. The whisky has a complex aroma of lemon cake, Christmas cookies, fresh pear and vanilla, which leads to an equally bold palate filled with notes of gingerbread, oak, flan and baking spices. The finish, which is bitter and nutty, is complete with memorable notes of orange zest.

Founded in 2010 in Seattle, WA, Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Situated in the SoDo neighborhood of Seattle, Westland's 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. It's here where Westland's Master Distiller Matt Hofmann crafts the distillery's core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation. With a specialty mash bill of Washington Select Pale Malt, Munich Malt, Extra Special Malt, pale chocolate malt, brown malt, and peated malt, their specialty Garryana-aged single malt is fermented with Belgian Brewer's Yeast for a total of 144 hours, and aged partially in a distinct oak. Garryana is the embodiment of provenance, an expression of the Pacific Northwestboth its land and its culturein whiskey (producer). This limited edition series of bottlings explores the nature of the unique species of native oak, Quercus garryana (also known as Garry or Oregon oak), and its unique influence on the cornerstone elements of Westland's distinctive house style of American single malt. This 2018 edition of Westland's single malt Garryana whiskey is comprised of 52% pale malt aged in 1st fill ex-bourbon Quercus alba, 27% Westland's proprietary five malt aged in Virgin Quercus alba (new American oak), and 21% pale malt aged in Virgin Quercus garryana. A limited edition release of 2600 bottles!