Category Archives: New Products

Berry Bros & Rudd Tasting Notes

We’ve always rated Berry Bros & Rudd as excellent independent bottlers, so we were delighted recently to receive samples of some of their recent bottlings covering a spread of ages and vintages ranging from 1983 to 2002. Without further ado, here’s Tim’s tasting notes for five of the crop.  You can check out all the BBR bottlings we’re currently stocking here.

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Craigellachie 2007 9 Year Old, Cask 900640 (Hogshead), 46%, £51

Nose: Immediately recognisable youth, with fresh grass, hay and raw cereal aromas. Lurking lemons, sour green apple, faint notes of sweetpea and pine resin.

Palate: Light-medium in weight with a fresh, crisp texture. The grassy aromas are the strongest, though mid-palate some very fresh lemon juice creeps in, giving racy acidity. There’s also a nice little hazelnut backnote adding some depth. Water mellows the acidity and draws out a pleasing creamy, biscuity flavour.

Finish: Decent length, drying. The green apples return with a hint of unripe pears.

Comment: A textbook, straightforward young Speyside, very reminiscent of a youthful Glenlivet. Obviously at this young age you don’t expect a huge amount of complexity, but this is a refreshing, summery dram that likes a small drop of water.

 

6543-9291glenkeith1995-201721yearoldberrybros171273Glen Keith 1995 21 Year Old Cask 171273 (Hogshead), 49.8%, £98.50

Nose: Very fresh despite the age, even a little nervous, with enticing meadowy aromas on a bed of dried driftwood, with faint vanilla, cinnamon cream, sugared almonds, very faint orange zest, bon-bons and hard icing sugar. Becomes more grassy with time in the glass. In short: classical bourbon-matured Speyside.

Palate: Mediumweight. Clean and lively mouthfeel. Initial acacia honey sweetness, then some old wooden bookshelves as the oak asserts itself. The palate closely follows the nose, with perhaps more emphasis on nutty characteristics: almonds, Brazil nuts, hazelnuts; plus hay and green apple flavours. Water lifts the grassiness from the nose with hints of sweetpea.

Finish: Good length, drying, lemony, a little papery oak towards the end.

Comment: At its best, Glen Keith produces very clean, light, yet powerful distillate perfect for refill hogshead maturation. It needs a long time in such a cask, but the best examples are worth the wait. This is another summery dram that rewards a small drop of water.

 

6538-9297teaninich1983-201733yearoldberrybros6739Teaninich 1983 33 Year Old Cask 6739 (Hogshead), 46%, £246.95

Nose: Lovely intense grassy / honey combination to start, then polished mahogany, vanilla custard, raspberry jam spongecake. Develops more on old bookcases, aromatic woods (cedar, sandalwood). The grassiness remains at the top with a hint of honeysuckle and sweetpea. Just the kind of top class nose that immediately lets you know you have a serious whisky in the glass.

Palate: Mediumweight, with a fresh, tingly mouthfeel.  A sweet honeyed hit first, then tingling acidity, lemon sherberts, really exquisite polished oak, sugared almonds, the spongecake from the nose, then dry leaves, resin, cocoa powder and furniture polish as the oak muscles in. Develops more patisserie aromas – brioche, pain au raisin, icing sugar etc – then becomes quite spicy. Nice interplay of spirit and wood, with the oak inevitably winning out. A tiny drop of water soothes the wood and renders the palate pretty much flawless.

Finish: Very good length, warming, becoming dry and spicy. In a word: moreish. In two words: Very moreish.

Comment: Seriously impressive whisky from an overlooked Diageo workhorse. A great distillate in a really great cask, aged pretty close to perfection. You can see why so little Teaninich makes it to the independents, there’s nothing not to like here. Sadly, quality like this doesn’t come cheap these days, but this is one long-aged dram that’s worth every penny.

 

6548-9289orkneyislands1999-201816yearoldberrybros281Orkney 1999 16 Year Old Sherry Butt, Cask 28, 53.6%, £85.50

Nose: Oof! A pure blast of very rich, clean, aged sherry. Lots of cake: dark fruit cake, chocolate sponge and homemade gingerbread, burnt raisins, balanced with faint woodsmoke, dry leaves and a very faint hint of bitumen. Enticing stuff.

Palate: Medium-full. Nice rich yet lively texture.  Golden syrup, then the gingerbread and fruitcake from the nose, a little woodsmoke again and then hot chocolate, toasted scones and cooked raisins. The smoke becomes a little more prominent with time in the glass. Big and assertive without the faintest suggestion of hotness or harshness even at full strength.

Water’s not really necessary here. I was worried about spoiling the balance, but it actually worked pretty well, in a superfluous way. Stick with full strength.

Finish: Long, warming, dry, sweet and spicy. In a nutshell, it’s lovely.

Comment: It’s immensely encouraging to think that there were still sherry casks of this quality around less than twenty years ago and that there is whisky in many of them that’s just reaching its peak.  Delicious now but would certainly have kept for at least for another five or ten years, probably longer.

6536-9286orkneyislands2002-201814yearoldberrybros1Orkney 2002 14 Year Old Sherry Butt, Cask 1, 56.8%, £75.95

Nose: A similar profile to the ‘99 – very clean, rich, intense sherry, lots of dark cake aromas, raisin syrup, cooked raisins, some treacly aromas, mulch, wet turf, chocolate syrup and faint rye bread hints.

Palate: Medium-full, quite lively without becoming too hot. Rich and sweet but well-balanced. Quite pruney from the outset, also dates, marinated dark fruit, dark muscovado, damson jam, molasses, all accompanied and balanced by some racy acidity.

Finish: Very good length, juicy, tannic, metallic, warming, very slowly fading sweetness.

Comment: It’s fascinating to taste unofficial bottlings from this distillery, unencumbered as they are by any tenuous back stories, OTT packaging or outlandish price tags. This is very good distillate from a very active sherry cask. It’s a bold, in-your-face dram – not exactly subtle, but it makes the most of its obvious charms, and fans of the style will not be disappointed.

That’s all for now, folks – many thanks again to BBR for the samples of their fine drams and don’t forget you can check out all the Berry Bros & Rudd bottlings we’re currently stocking here.

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Daftmill Inaugural Release Tasting Notes

It’s been a long time coming, but Daftmill distillery is finally making its debut on the whisky scene. We’ve got a sample of the enigmatic Lowlander’s Inaugural Release which I’ll be trying shortly, but first here’s some history and background on this most unusual and enigmatic of distilleries.

What’s so unusual about Daftmill? Well, they just do everything their own way. The distillery is a side-project on a working farm in Fife, an hour’s drive north of Edinburgh, and distillation takes place sporadically during the main farm’s quiet periods: two months in summer and then between November and February.

If you’ve never heard of Daftmill before and are wondering what all the fuss is about, here’s a few facts and a potted history.

Daftmill was established by brothers Francis and Ian Cuthbert in 2003 with the conversion of old mill buildings on the farm into a microdistillery. The License to Distil was granted in 2005 on St. Andrew’s Day (30th November) and the first cask was filled on 16th December of that year.

 

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The Cuthbert family have been producing malting barley in Fife for six generations – Francis and Ian’s grandfather finally bought the estate in 1984 – and also grow potatoes and herd cattle. The Cuthberts are believed to be only the third owners of their land since the 13th century.

Aside from the barley they keep for their own distilling, Daftmill sell the rest of their crop to other distillers, with Edrington Group (Macallan and Highland Park) being their biggest customer.

The distillery is, therefore, arguably the most self-sufficient in Scotland, with their own barley and water from the Daftmill stream. There is a story that Daftmill got its name because this stream, which originally served the mill, appears to run uphill.

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Apart from the stills, the spirit safe and the mash tun which were made in Rothes, all the equipment and work to convert the old mill into a distillery was sourced within a few miles of the distillery. Francis conducts almost the entirety of the distillation process himself with occasional help from his brother Ian, whose day job is running the estate quarry.

The production process is geared towards generating a fruity spirit, which means clear wort, long, slow fermentations of 96-100 hours and slow distillation with minimal foreshots and very narrow cut points. The stills are small, are charged below capacity and have large condensers, all to ensure lots of copper contact for the spirit, again to try and ensure a light, fruity style.

Byproducts of the brewing and distillation process are used on the farm, with a heat exchanger heating water to help prevent the duck pond freezing over in winter, spent grains being fed to the family’s prize beef herd and even the distillery effluent being used as fertiliser.

The distillery currently produces just 20,000 litres of alcohol per year and even during the distilling seasons production is not continuous as the main business of the farm must take precedence. In practice, this has led to the filling of around 100 casks per year, making Daftmill one of the lowest-producing distilleries in Scotland.

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Around 90% of Daftmill’s new make is filled into fresh bourbon casks, the majority of which are from Heaven Hill, with the remainder being sherry hogsheads and butts. The casks mature onsite in the distillery’s dunnage warehouses.

This small scale production was certainly rare when Daftmill began production, if not unique – Kilchoman, which also began production in 2005, originally shared many of the same characteristics.  But in many other ways – most obviously commercially – these two distilleries are poles apart.

Kilchoman were straight to market the moment their spirit came of age, with a high profile press launch and accompanying hoopla, a robust marketing strategy, an expanding range packaged in bespoke bottles and literally hundreds of single cask releases for shops and independent retailers around the world.

An expansion in its third year of production now means that Kilchoman’s theoretical capacity is already over six times larger than Daftmill’s 20,000 litres a year. Indeed, with well over 400 different bottlings in just ten years since their spirit became whisky, Kilchoman’s Whiskybase page would already make a completist collector weep.

Daftmill, on the other hand, might appear to a casual observer to be almost deliberately obscurist. Marketing has been almost nil – the distillery’s website could easily be believed to have been created in 2005 and not updated since. There is no visitor centre on Daftmill farm and tours are available only by appointment in advance.

But all this is because Daftmill are only interested in their product, only concerned with the quality of their whisky. Back in the mists of 2013, I attended the inaugural Dramboree whisky festival in Aberfeldy, the highlight of which was the first Daftmill whisky tasting ever to have been conducted outside of the distillery, which was then in its eighth year of production.  The spirits we tasted were already fantastic, but Francis’s mantra has been nothing if not consistent: “We’ll release it when we think it’s ready.”

That moment has finally arrived. The Inaugural Release of Daftmill is a small bottling of just three casks, but its impact will be far-ranging. This is not just another very welcome addition to the expanding range of Lowland distilleries. With Daftmill, we whisky fans are blessed with a fully evolved new single malt in a style that was almost extinct.  

The first fill bourbon casks used for the inaugural release come from the earliest distillations at Daftmill; the whisky is twelve years old and has been bottled at 55.8%.  The release is limited to 629 bottles: 250 of these were allocated by ballot by the company’s distributor, Berry Bros & Rudd with another 250 being split between eager retailers in the UK and internationally. We are very excited to have got our hands on a few bottles of this historic whisky, which will be available on our website from Sunday 17th June at approximately 5pm. We have a small allocation so it’s first come first served.

Daftmill Inaugural Release Tasting Notes by Whisky-Online

Nose: Very clean with the expected vanilla from the first fill bourbon, and underlying notes of autumn leaves and old polished bookcases. A little nervous at first, but settles down quickly and the vanilla fades into the background behind porridge, cereals, cream, honey and cranachan. Develops ripe green apples, nougat, milky Weetabix, hard icing sugar and faint scratched lemon peel. Water releases sweet cinnamon and milk chocolate aromas.

Palate: Medium-full, sweet but lively mouthfeel – not cloying at all. Mostly the cereal, patisserie and sweetshop flavours from the nose: marshmallows, nougat, honey, plus the Weetabix and a more noticeable nuttiness – unsalted almonds and brazil nuts.  Faint Playdoh puttiness and pastry dough offset by a citric note. Water smooths the edges and adds notes of flapjacks and very faint summer fruit.

Finish: Good length, drying, sweet notes of pastry and a returning polished oakiness.

Comment: A startlingly mature release from a distinctly leftfield operation. Very high quality spirit – remarkable, considering that this is from among the very first casks to be distilled at Daftmill.

Daftmill Inaugural Release will be followed by annual Summer and Winter releases reflecting the distillery’s production cycles – this philosophy was already in place at the 2013 Dramboree tasting and the differences between the Summer and Winter output are striking. There are also plans for four single cask releases each year.

Just about everyone at that fabled Dramboree tasting five years ago would have bottled some of the six and seven year old whiskies we tasted that night on the spot if they’d had the option, but despite its modest, self-effacing demeanour Daftmill has always had luxuries that few, if any other recently-founded distilleries could afford.

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Where the vast majority of new distillers are hamstrung by crippling start-up costs, Daftmill already owned their site and their raw materials, so only needed to renovate their building and pay for their equipment. With no staff to pay, the company only needs to sustain its running costs.

And while other new distillers have to produce gin or vodka to bring revenue in and make ends meet while they wait for their whisky to mature – not to mention paying for advertising and marketing costs – the distillery remains a side project from a working, profitable family farm business.  

Daftmill answers to no investors hungry for a quick buck; there is no marketing department, no focus group, no overwhelming drive to expand or conquer the world. The Cuthberts have been able to make their own decisions on how and when to distil and how and when to come to market. Their only goal throughout all of this has been to make the best Lowland-style whisky that they are capable of producing. For the future, their sales need only to pay to keep the distillery running. The product design is in keeping with the rest of Daftmill project: minimal, unfussy.

But this image of the distillery as a side project – almost a glorified hobby for a man with a demanding full-time job – completely belies the pride that anyone who has met Francis Cuthbert will have detected as soon as he opens his mouth to talk about it.

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Francis demonstrating the high-tech winter cask transportation device

Now, finally, we have a product to put with the name. Daftmill was almost a secret, or at least a frequently forgotten, almost theoretical whisky. You can be sure that if Francis had never thought it good enough, the product would never have been bottled.  

With these new whiskies, the genie is finally out of the bottle and that forgotten status is irrevocably changed. It’s probably fair to expect that a lot more people will be phoning up for those appointment-only guided tours. But don’t expect a visitor centre just yet…

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Crabbie 30 Year Old Single Malt

The name of Crabbie has remained famous throughout its long history in the Scottish drinks trade but latterly only for the company’s peerless Green Ginger Wine, an essential ingredient in the Whisky Mac cocktail, and more recently for a successful alcoholic ginger beer.

This was not always the case.  The Crabbie company can trace its roots back to 1801, when Millar Crabbie first established an upholstering company in Edinburgh. Millar Crabbie soon switched to grocery and from there to import and export of spices, blending and distribution of cordials and eventually, under the control of Millar’s son, John Crabbie, blending whisky.

The company flourished and by the middle of the 19th century had acquired extensive warehousing and bonded premises in Leith and the Haddington distillery in East Lothian which produced grain spirit for the company’s products until the middle of the 1860s.  Subsequently, in the 1880s, Crabbie was involved in the foundation of the North British grain distillery alongside Andrew Usher and William Sanderson, and became the first chairman of the board.

Crabbie 12-year-old from around the fifties

The Crabbie company continued producing blended whiskies throughout the 20th century but its fortunes dwindled following its acquisition by Diageo forerunner Distillers Company Limited in the 1960s. Production of the company’s own brand whiskies ceased in the 1970s and the Crabbie brand was sold in the 1980s to MacDonald and Muir, owners of the Highland Queen blend and Glenmorangie distillery.  

Halewood International acquired Crabbie in 2007 and set about reviving the brand, first with the previously-mentioned ginger beer. The new owners have ambitious plans for Crabbie, last year announcing a proposed new Edinburgh micro-distillery to produce both gin and whisky.

In the meantime, to continue the brand’s renaissance Crabbie have introduced two new sourced whiskies, an 8 year old Highland dram and a single cask 30 year old Speyside single malt bottled at natural strength from a refill Oloroso sherry butt.  Just 330 bottles of the 30 year old have been released for the UK, but luckily we’ve managed to secure a small parcel of stock, and of course we had to try it. Here’s our tasting notes:

Crabbie 30 Year Old Single Speyside Malt, 48.6%

Nose: A symphony of oak and fruit straight off the bat: the kind of really, really classy polished old wood and hints of raisins and cooked apples that lets you know straight away that this is a great whisky. There’s pretty much everything you’d want: autumn leaves, damson jam, sponge cake and a wonderfully floral edge of orange blossom and honeysuckle. Develops more on patisserie with fruit cookies, then fine milk chocolate, coffee ice cream and roast hazelnuts. The integration and balance are absolutely fantastic, nothing dominating, everything intertwined.

Palate: Medium-full in weight but very full flavours. Big but not overpowering oak attack initially, then hints of marmalade. A flash of dusty bookshelves, faint bonfire smoke, then fruit buns, burnt raisins on the edge of a fruit cake, apple pie, icing sugar, chocolate again, dried figs – absolutely textbook refill sherry. The balance is very good and water isn’t really necessary, but a very small drop lifts a tinned fruit syrup flavour. Gets more nutty with time in the glass.

Finish: Warming and very good length. Cinnamon bark, malt loaf, fruit leather and cracked black pepper on a slow fade.

Comment: Majestic stuff.  This nigh-on perfect refill sherry cask is the epitome of an autumnal whisky, begging for a comfy chair and a fireplace – it’s really got the long-matured, oak-reactive X factor that only a long time in a cask can bestow. There are big, soft-edged tannins and it’s quite warm on first tasting at full strength but the fruit always wins out and the oak is finely-poised but never too dusty or bitter. Just fantastic whisky.

Although we can’t reveal which distillery Crabbie 30 year old is from, we can promise that if the distillery name was on the bottle it’d be cheap at five times the price of this bottling, which is available for £500 here. We suspect there could be a rush on this product once word gets out, so don’t hang around if you want one!

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A Brief History of Connoisseurs Choice

You might already be aware that independent bottler Gordon & MacPhail has just announced a revamp of their ranges, with their Connoisseurs Choice line getting a smart new facelift.  What better excuse for a quick trawl through some of the bottlings in this historic series?

The original Connoisseurs Choice range was the brainchild of George Urquhart and was first introduced in 1968, so 2018 is the fiftieth anniversary of the range. The first CC bottlings had a simple black label featuring a golden eagle or a barrel.  These whiskies, some of which are the first known bottlings from their distilleries, are very highly sought after now and command very high prices. We have several of these legendary bottlings, including this 1963 Glenugie and one of the most famous Gordon & Macphail bottlings, Mortlach 1936 43 year old.

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The fabulous Mortlach 1936 43 year old

The black Connoisseurs Choice labels were replaced around the turn of the 1980s by a short-lived label utilising various shades of brown.  These labels are less rare than the black ones but are still very desirable as they include some of the greatest ever bottlings under the Connoisseurs Choice name, with gems from many now-lost distilleries such as Lochside, St. Magdalene and one of the rarest single malts of all: Kinclaith.

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A true unicorn whisky: Kinclaith 1966

The brown labels were themselves replaced by what is known among collectors as the Map Label.  These bottlings began around 1988 with cream labels and a thumbnail map of the relevant region in the centre – good examples include a series of Ardbegs from the classic 1974 vintage.

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…And even older vintages such as this incredible Ardbeg 1964…

The Map Label was tweaked in 1996 with a colour-coded background label for each region, and redesigned again in 2008, with a return to cream labels with colour-coded banding and the map in the top right of the label.  The previous year, 2007, had seen the standard bottling strength for Connoisseurs Choice increased to 43% from its previous regulation 40%.

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The classic 1996-era map label on a famous Brora 1972 bottling

More changes were to follow: in 2012 the range got another revamp, with embossed G&M bottles, another label tweak and, most significantly of all, another bump in the standard bottling strength to 46% and the dropping of chill-filtration and caramel colouring, delighting the range’s millions of fans.

 

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The post-2012 version of the map label

This 50th Anniversary upgrade is a big new step in the evolution of Scotland’s most long-lived and iconic independent bottling series, with the final departure of the map from the label, a very handsome new bespoke short-necked bottle and the introduction of cask strength bottlings into the Connoisseurs Choice range.  You can check out all our G&M Connoisseurs Choice bottlings, past and present, including a great selection from the new out-turn here.

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Clynelish 2005 from the new Connoisseurs Choice Cask Strength range
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Whisky-Online Exclusive | Ardmore 1993-2015 Tasting Notes

 

A while back we figured it was high time that Whisky Online had another bespoke bottling done. After much dallying about we went to see the good folks at G&M. A week later four cask samples arrived then a couple of months after that this rather delicious bottling of Ardmore arrived. So, without much further ado here’s Angus’s tasting notes for it.

The Whisky-Online Exclusive bottles are up for sale in the shop right now, £100 a pop, when they’re gone they’re gone.

Ardmore 1993 – 2015 22 Year Old. Gordon & MacPhail Whisky-Online Exclusive. Cask number 5750 a Refill Bourbon Barrel. One of 176 bottles. 70cl. 49.9%.

Colour: Gold

Nose: It is quite immediately Ardmore which I love, this wonderful mix of limestone, gravel, clay and minerals with a very delicate ashy peat and slightly drying phenolic tones – reminiscent of a gentler, latter 1970s Ardbeg. Behind all that there’s lemon skins, citrons, dried herbs, muesli and gorse. This is the perfect kind of wood presence to my nose: shy and retiring with quite a structured and complete feeling of maturity that gives a loud voice to the distillery character. With water… oh nice, white flowers, beeswax and honey on buttery brown toast. All these lovely notes of sunflower seeds, sorrel and more mineral aspects. Just great.

Palate: A tang of wood sap at first gives way to some beautiful and quite elegant tropical fruit syrups – more fruity than your average Ardmore I’d say – then sandalwood, coastal notes of tar, salted liquorice and little touches of gentian. Further notes of orange bitters, greengages, delicate peat oils and more slightly ashy mineral notes. The mouth is almost perfect at this cask strength but lets add some water anyway… it becomes almost bigger with water, the peat and phenols are magnified and almost medicinal now, sort of at the expense of the fruit but it’s no less beautiful for it.

Finish: Long and warm, full of briny, ashy, citrusy, mineral and phenolic qualities. Leaves a big tingle all round the mouth. Quite brazenly Ardmore – which I totally love.

Comments: Not much to say, I love the balance of fruit and peat along with all the other tertiary aromas. I love the fact that the cask plays a perfect supporting role to the shining distillate and I love the fact that it is very much an Ardmore. Really delicious, and a strong swimmer to boot.

Score: 91/100

Whisky-Online Exclusive Ardmore

 

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Glenfarclas Family Casks new 2015 batch

The Glenfarclas Family Casks are always very welcome additions to the shop but on this occasion we’ve put together a rather tantalising selection of almost every vintage from 1963 to 1999 including many releases from the new Spring 2015 batch. As you’d expect there are loads of interesting and juicy casks to choose from. Some of our favourites are the more left-feild choices such as the curiously light 1965, the 1973 from a ‘plain butt’ at a naturally low cask strength of 41.6% and the two 1990 cask from refill sherry butts. Given the age and quality of many of these casks we think they represent great value for money in today’s market for anyone looking for serious, top quality aged malt whiskies. So don’t hang around if you want one…

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Introducing the latest arrivals from Gordon & Macphail.

It’s always a pleasure when a new order arrives from Gordon & Macphail.

Amongst the latest batch of arrivals are some truly mouthwatering drams. From great value younger full strength bottlings from the CASK series like the 2006 Highland Park or the 2004 Caol Ila to more extravagant older bottlings such as the Tamdhu 1971 bottled back in 2011 or the 1973 Highland Park from 2009. There’s plenty to choose from and the consistency of Gordon & Macphail’S releases these days means there’s not a bad one in the bunch. Some staff favourites are undoubtedly the 1993 single sherry puncheon of Balblair in the CASK series and the quite staggeringly luscious 1966 Macallan just released under the Speymalt label; ancient sherried madness. Anyway, dig in and have a look through, there’s quite a few to choose from.

 

5674-7950highlandpark2006-2015caskstrengthHighland Park 2006-2015 | CASK Strength £50

Island Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 58.0%

A 2006 Highland Park bottled in 2015 by Gordon & MacPhail for their CASK range. This one was matured in first fill bourbon barrels and bottled at 58.0%. A youthful and heavy hitting Highland Park that shows a great balance of soft peat and coastal freshness, loads of distillery character in this one.

 

5672-7947caolila2004-2015caskstrengthCaol Ila 2004-2015 | CASK Strength £55.50

Islay Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 60.1%

A 2004 Caol Ila bottled in 2014 by Gordon & MacPhail for their CASK range. This one was matured in first fill and refill sherry butts and bottled at 60.1%. The perfect dram for serious Islay fans, this is a massive, blade-like Caol Ila with lashings of peat, sea air, medicine and clean smokiness.

 

5681-7937tamdhu1971-2011themacphailscollection2Tamdhu 1971-2011 | The MacPhails Collection £420

Speyside Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 43%

A 1971 Tamdhu bottled in 2011 by Gordon & MacPhail for their MacPhail’s Collection series. Tamdhu is an often criminally overlooked whisky and can age spectacularly well. All the other aged bottlings of Tamdhu from G&M have been terrific so this one should be pretty special. Expect a huge honey and fruit bomb. 

 

5680-7938glenrothes1971-2015themacphailscollection1Glenrothes 1971-2015 | The MacPhails Collection £420

Speyside Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 43%

A 1971 Glenrothes bottled in 2015 by Gordon & MacPhail for their MacPhail’s Collection series. A beautiful aged, sherry matured Glenrothes. Cask from these batches have always been excellent and at this kind of age Glenrothes usually shines brightest so this should be a real crowd pleaser and a sherry lovers dream.

 

5670-7945balblair1993-2014caskstrength1962Balblair 1993-2014 | CASK Strength £105

Highland Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 53.4%

A 1993 Balblair bottled in 2014 by Gordon & MacPhail for their CASK range. This one was matured in a single first fill sherry puncheon and bottled at 53.4%. As you’d expect from the colour this one is a beautifully earthy, jammy and richly sherried expression of Balblair with the distillery’s trademark salty/fruity lick coming in at the end. A great one.

5684-7941macallan1966-2014speymaltMacallan 1966-2014 | Speymalt £1,200

Speyside Single Malt Scotch Whisky
Bottled by: Gordon & MacPhail 70cl / 43%

A 1966 Macallan bottled in 2014 by Gordon & MacPhail for their Speymalt series. G&M are the only people outside the distillery who still have casks of Macallan at this sort of age. An incredible sherried beast of a dram that harks back to the great Macallans from around twenty years ago. A real treasure of a whisky.

 

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