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 sowed the fields surrounding the rented home with barley and 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 slow winter days, 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 harvest, the barley is malted and 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 sulfur. 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. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. The 2020 release of The Macallan Rare Cask showcases the finest sherry-seasoned oak casks that The Macallan Whisky Mastery Team seeks out. The team utilizes their vast knowledge, passion, and skill when selecting these unique casks to craft the distinctive, unique, and complex profile with intense raisin notes and an unparalleled smoothness. Bottled at 86 proof, it's a luxurious expression that showcases the skill of The Macallan's fabled Masters of Wood. Get your bottle today!

A SINGLE MALT THAT MARRIES TRADITION WITH INNOVATION

Blue Peak is an American single malt distilled at high altitude, aged in new American oak barrels, and Solera finished, a maturation process typically used in wine, resulting in a rich and mellow whiskey.

PROCESS & PROFILE

Named for a 13-thousand-foot peak in Aspen, Stranahan’s Blue Peak Single Malt is double-distilled at high altitude and aged for 4 years in new American oak barrels with a #3 char, imbuing a warm, toasted flavor. The Solera finished spirit boasts flavors of creamy butterscotch, brown sugar plus baked apples with notes of cayenne and toasted oak.

NOSE: Dried apricot, nutmeg, cinnamon toast, hints of leather and light tobacco.

PALATE: Creamy butterscotch and brown sugar, baked apples, with notes of cayenne and toasted oak.

FINISH: Rich and mellow, earthy malt gently fades into lingering spices.

THE FIRST 10 YEAR OLD STRAIGHT AMERICAN SINGLE MALT WHISKEY

Stranahan’s Mountain Angel is pushing the boundaries of American Single Malt Whiskey. This is an ultra-premium expression made with pristine Rocky Mountain ingredients.

PROCESS & PROFILE

Due to Denver’s high altitude and the usage of new American Charred Oak barrels, Mountain Angel had a unique angel’s share loss that allowed Stranahan’s to achieve a 10-Year-Old Single Malt with a depth of flavors and aromas comparable to a Scotch Whisky more than twice its age.

After 10 years in new American oak barrels, Stranahan’s Mountain Angel is pushing the boundaries of American Single Malt Whiskey, producing a flavor profile never before achieved in the category. Mountain Angel’s very limited quantities is a testament to premium quality, patience and the small batch approach associated with Stranahan’s.

Over 800 years ago, the O'Donnell Dynasty ruled Tyrconnell in northwest Ireland. In 1876, they celebrated a horse race win by launching Tyrconnell Irish Whiskey, which was a pre-Prohibition best-seller in the U.S. Revived in 1987, this single malt is made with pure spring water, malted barley, and copper pot stills, delivering a refined spirit aged in oak casks. The Sherry Cask Finish adds raisin and honey notes, and the finish is soft with butterscotch and nutty hints. With 94 points from Wine Enthusiast Magazine (2012) and 97 points from the Beverage Testing Institute, it's a delicious revival. Cheers to history and taste!

A premium Japanese whisky that showcases the expertise and craftsmanship of the Akashi distillery. It is part of the White Oak series, which focuses on the art of single malt whisky production.

The White Oak Sherry Cask expression is aged in sherry casks, which are known for imparting rich and complex flavors to the whisky. During the maturation process, the whisky absorbs the distinctive characteristics of the sherry, resulting in a unique and captivating flavor profile.

The whisky offers a harmonious balance of sweet and savory notes. The sherry casks contribute luscious fruity flavors, such as dried fruits, raisins, and figs, while adding a subtle hint of spice and oak. The combination creates a smooth and velvety texture with a lingering finish that delights the palate.

Akashi White Oak Sherry Cask Single Malt can be enjoyed neat or with a splash of water to enhance its flavors. The whisky's depth and complexity make it an excellent choice for whisky connoisseurs looking for a refined and sophisticated drinking experience.

Like other offerings from the Akashi distillery, the White Oak Sherry Cask Single Malt exemplifies the meticulous attention to detail and commitment to quality that Japanese whisky is known for. It is a testament to the distillery's dedication to producing exceptional spirits that showcase the unique flavors of Japan.

Deep wood aroma, maltose, nectar, blueberry, Mizunara oak, milk coffee; Oily, ripe fruit, lemon peel, leather, cinnamon, and ginger.Finished with a hint of sweet malt with aromas of wooden barrels and a touch of fruity flavor.

Although categorized as a Highland whisky, Ardmore flirts heavily with the South-east peripherals of Speyside, lying boisterously at the foot of the Grampian hills. Big and brash, it is also known for flirting heavily with peat, at least some of the time that is.

Built in 1989 for the purpose of producing single malt for blends, Teacher’s opted to make peated whisky here. This move alleviated the company’s reliance on Islay’s producers of peated whisky to add smokiness to blends – a particularly astute decision, given the growing popularity of Scotch whisky at the time. Today, since the distillery adopted steam during distillation rather than coal fires, two spirit characters are made here, a practice that is becoming increasingly prevalent.

Both spirit styles are produced at separate times of the year, in which the point of difference in production is the Phenol level of the barley delivered to the distillery, i.e. the level of peat used in drying. ‘Ardmore’ is the heavily peated single malt; ‘Ardlair’, or ‘Ardless’ as it’s sometimes known, is the unpeated single malt. Worth noting is that, although each spirit is vastly different in character, because Ardmore and Ardlair are from the same distillery, they can be vatted (or married) together and still be called a single malt. Ardlair can also be labeled as ‘Ardmore Distillery’. A little tricky, but well worth knowing.

Sometimes big, brash, earthy and smoky; sometimes subtle, floral and fruity. A real Jekyll and Hyde distillery. Let your nose prepare you accordingly.

A premium Scotch whisky that is known for its rich and complex flavor profile. The whisky is produced at the Royal Brackla Distillery, which is located in the Scottish Highlands and has a long and storied history dating back to the early 19th century.

The whisky is made using 100% malted barley and is aged for a minimum of 16 years in a combination of first-fill and refill sherry casks. This aging process gives the whisky a rich and deep flavor profile, with notes of dried fruit, caramel, vanilla, and a hint of spice.

On the nose, Royal Brackla 16 Year Single Malt is complex and inviting, with aromas of honey, toffee, and dried apricots. On the palate, the whisky is full-bodied and rich, with flavors of dark chocolate, toasted oak, and a subtle hint of smoke. The finish is long and warming, with a lingering sweetness that is characteristic of high-quality single malt Scotch whiskies.

One of the standout features of Royal Brackla 16 Year Single Malt is the quality of the sherry casks used in the aging process. The first-fill sherry casks impart a rich and fruity flavor to the whisky, while the refill casks help to balance the flavor and add complexity. This combination of casks results in a whisky that is both well-rounded and full of character.

Maker Notes: 

We create our Stronachie 10 Year Old with spirit from Benrinnes Distillery that we fill into bourbon casks and leave to mature for a minimum of 10 years. A small batch of around 20 matured casks are selected to be brought together and bottled at 43%, creating this perfectly balanced and seductive dram.

Tasting Notes: 

Nose: Soft honey, earthy heather and malty sweetness.

Palate: Smooth with luscious honey and biscuits, then lingering pepper and cereal notes.

Finish: A perfectly balanced and seductive dram.

Discover the Smooth Elegance of Stronachie Small Batch Release 10-Year Single Malt - Indulge in the Rich Flavors of this Exquisite Whisky. Limited Edition!

A hallmark of our distillery, ABERFELDY’s water source is the famous Pitilie Burn, renowned for its water quality and famed for its deposits of alluvial gold, earning ABERFELDY the name The Golden Dram.

Time-honored techniques, such as longer fermentation, conjure rare honeyed notes– key to the signature sweetness of ABERFELDY whisky.​

ABERFELDY whisky is highly-awarded, having received over 150 Gold and Double-Gold medals.

This whisky is matured in in a range of specially selected ex-bourbon and rejuvenated oak casks. It is bottled at 46% abv. This whisky has a Kosher certificate.

Tasting Notes

Nose: Dark chocolate fudge with cinnamon and pepper spices, followed by lush fruit – green apples, mango, banana and guavas

Palate: Rich and complex. A creamy texture with hints of vanilla, oak and cinnamon, and a hint of nutty toffee

Finish: A creamy-vanilla flavour which is in no rush to ebb away

Unveiling the Celebratory Blend: John Walker & Sons' 200th Anniversary Single Malt - Experience Luxury, Legacy, and Exceptional Flavors. Explore Now

The Paul John range of single malt whiskies, produced by John Distilleries in Goa, India, marks a significant venture into the world of premium spirits for a company that has already made a notable impact in the Indian molasses 'whisky' market.

Brilliance, a member of this range, is crafted using Indian 6-row barley sourced from the Himalayan foothills. After careful distillation, the whisky is matured in bourbon barrels for a period of 3-5 years before it is bottled at its natural cask strength. Despite the tropical climate's influence on evaporation, resulting in approximately 12-13% loss per year, the whiskies from Paul John demonstrate exceptional quality even at a younger age, much like their counterparts from the renowned Amrut distillery

TASTING NOTES

Nose: The aroma reveals a delightful presence of juicy barley, accompanied by the inviting combination of Ryvita and salted butter. Cinnamon-dusted red berries add a touch of sweetness, while a hint of green apple skin follows closely behind.

Palate: Indulge in the delightful flavors reminiscent of Chomp Bars, where chewy caramel and chocolate take center stage. Along the way, lively spices emerge, creating a captivating journey for the taste buds. A subtle note of waxy orange peel adds an intriguing layer to the mid palate.

Finish: The finish leaves a lingering impression of orange, surprisingly long and satisfying. The rye notes, reminiscent of the initial nose, make a vibrant comeback in full force.

Overall: This John Distilleries creation is a remarkable Indian single malt. It showcases the distillery's dedication to quality and craftsmanship, delivering a truly enjoyable whiskey experience.

Experience the Exceptional: Paul John Brilliance Single Malt Whisky - A Masterpiece of Distillation. Discover its Rich Flavors and Smooth Finish.

About the Brand

Tobermory, the capital of Mull, lies towards the northern end of the island. The bay is one of the safest anchorages in the Hebrides, indeed the original name for the area was Ledaig (pronounced Led-chig) from the Gaelic, meaning 'safe haven'. This made it the ideal place for the fishing town which was established there in 1788. The name of the town 'Tobermory' was derived from the Gaelic tobar mhoire, which means 'well of Mary', and relates to the well and chapel of St Mary built for the community. As well as Tobermory, the distillery also makes Ledaig single malt. The main difference between the two is that Tobermory is lightly peated and Ledaig is quite heavily peated. In 1797, a local merchant by the name of John Sinclair filed an application to build a distillery but was refused. Permission was finally granted the following year for Sinclair to proceed and Tobermory Distillery was founded. Today, Tobermory Distillery is one of Scotland's oldest operational malt whisky distilleries celebrating its 200th anniversary in 1998. The water source for the distillery is a privately owned Loch close by the Mishnish Lochs, high in hills behind the town. The water from the Loch is richly aromatic with peaty phenols that lend impart a subtle flavor to the whisky. Due to the water's character, the barley malt used remains unpeated. The aging process now takes place at Tobermory’s sister distillery Deanston, near Doune, for a minimum of ten years. This change of location induces further complexities in the final blending. The result is a fresh, lightly peated whisky, medium-dry with a smooth and fruity taste.

Tobermory 21 Year Old

A 21-year-old single malt from Tobermory distillery that has been finished for three years in an oloroso sherry butt, imparting rich, sweet aromas of clove-studded oranges, dark chocolate, vanilla, and oak that fill the nose. The palate offers notes of prunes, walnuts, dark chocolate, nutmeg, and Caramac bars, with hints of cinnamon and leather lingering in the finish.