Aberfeldy – The caramel, sherry, dried fruit, and coffee notes make for a well-rounded experience. There's sweetness and malt on the palate with notes of vanilla, almonds, cream, and some spicy oak. An ever so slight peatiness is there to spice things up.
Aardbeg – This 10 year old Islay single malt is quite possibly the peatiest and smokiest complex single malt of them all, aged in American bourbon oak casks
Auchentoshan American Oak – infused vanilla and coconut with layers of zesty citrus fruit, making this Scotch Single Malt from Auchentoshan stand out from the crowd. A refreshingly smooth whisky taste. Lively, with vanilla cream, coconut and white peach. Crisp, with sugared grapefruit and a lingering hint of spice
Balvenie 17 - Some of the aromas detected are vanilla, orchard fruits, and toffee. Sweet without being cloying, the dried fruit notes from the sherry are present, but don't overpower the malt whisky. Chocolate and floral honey are found as well
Balvenie Carribean Cask - Sweet vanilla forms a creamy palate with notes of apples and mangoes with a hint of orange in the background. Finish: The finish lingers with a vanilla focused character.
Balvenie Doublewood - Sweet with good body. The bourbon characters develop; gentle spice with a little vanilla, a hint of balancing peat lurking quietly in the substrata. Dried fruit too, combining with nuts, nutmeg, cinnamon, back into the bourbon notes.
Buchanans 12 yr - Nose: Slight hints of peat, orange zest and vanilla cream. Palate: Vanilla continues, with plenty of orchard fruit in tow. Caramel sweetness. Finish: Cigar box and peat smoke.
Lagavulin – The definitive Islay malt - intense, smoky and rich; aged for 16 years in oak casks
Laphroiag – This full bodied 10 year old Islay single malt has a bold, smoky taste with a hint of seaweed and a surprising sweetness
Talisker – While not as overly peaty as other Islay malts, earthy flavors are still prominent in the background without all of the smokiness; this 10 year old Scotch comes from the only distillery on the Isle of Skye
Dalwhinnie 15 – A smooth and subtle classic Highland malt, notes of creamy vanilla and heather-honey with just a touch of Highland smoke
Glenmorangie Original – Soft, mellow and creamy with citrus and vanilla notes, aged in Bourbon barrels from Missouri
Glenmorangie Lasanta – Extra matured for two additional years in Spanish sherry casks to give it a warmer complex flavor
Glenmorangie Quinta Ruban – darkest and most intense; this single malt spends an extra two years in port casks from wine country in Portugal, giving it flavors of mint, chocolate, walnut, Turkish delight and Seville oranges
Glenmorangie Nectar D’Or – Rich and spicy dessert flavors of ginger, nutmeg, almond and lemon zest; aged in French Sauternes casks
Macallan 12 – Exclusively matured in sherry seasoned oak casks from Spain and America; rich dried fruit and sherry balanced with smoked wood and spice finishing with sweet toffee as well
Macallan 12 Double Cask
Macallan 25 – Luxurious and elegant; notes of dried fruit and wood smoke balanced with citrus and cinnamon
Glenkinchie – Hailing from one of the few remaining lowland distilleries, this “Edinburgh malt” is distilled in some of Scotland’s largest stills and matured for 12 years; light and floral with a fresh creamy taste
Glenfiddich – Aged in American oak and Spanish sherry casks for 12 years; creamy with hints of pear and subtle oak
Glenlivet 12 – Matured in American and Eroupean oak casks,imparting vanilla notes and its distinct smoothness; well-balanced and fruity flavor with strong pineapple notes and a creamy, smooth finish with marzipan and fresh hazelnuts; mineral rich water from Josie’s Well ensure the flavors of this scotch
Glenlivet 15 French Oak Reserve – A proportion is matured in French oak casks, creating a rich and exotic spiciness; fruity, nutty flavors with lingering traces of sweet almonds and hints of spice
Glenlivet Nadurra – Regarded as the brand’s most natural expression of scotch, it is produced at cask strength from first-fill bourbon casks by traditional methods, omitting chill-filtration; crisp with hints of peaches and vanilla and a finish with a licorice tang
WHISKEY or WHISKY. What's going on with the "E"? These spellings were only fixed in the 20th century. Up until then, the extra ‘e’ was being flung around as if at a rave in the 1990s. Some distillers – be they in Scotland, Ireland, or the US – used the ‘e’. Others didn’t.
It is widely believed that during the 19th century, Ireland’s distillers began to use the ‘e’ as a way to differentiate their whiskeys from Scotch. They were becoming more popular and were regarded as being of higher quality. Having a different spelling gave the Irish another way of distinguishing between the two styles. Marketing, in other words.
Tullamore Dew 15 - Trilogy offers notes of salted caramel, nutty amontillado sherry, and nutmeg — and comes across as surprising and exciting. Modestly sweet, it engages the senses without overwhelming.
Tullamore Dew 18 - combination of caramelized fruit, rich oak and baked apple brings us to a rich and warming finish of woody spice, toasted marshmallows and lingering malty sweetness.
Tullamore Dew Carribean Cask - Big tropical fruits (particularly banana), honey, vanilla and spice. The rum character in this whiskey dominates the profile. On the palate, those same rum notes carry through but underneath you can finally make out some of the typical caramel, toffee and apple notes.
Tullamore Dew Cider Cask - Notes of toasted oak tinged with cider sweetness to engage and delight the palate of true Irish whiskey lovers. Fresh leafiness with a hint of crisp green apple and sweet maltiness.