Whisky and Malt Whisky

Russet in color, with rich oaky aromas. The taste is exceptionally smooth, with hints of vanilla, honey, and spice. Finish is crisp and clean, with long, lingering flavors. 95% rye, 5% malted barley

A subtle blend of grain and malt whiskies. Creamy and smooth, fruity and floral, this whisky will please amateurs and connoisseurs.

The perfect Bourbon - rich, smooth and warm, hints of sweet fruit, malt and vanilla on the nose. Lovely sipped on its own but characterful enough to be the base of classic cocktails.

This single malt Scotch whisky has been crafted by master distiller Jim McEwan from individually selected casks to showcase the classic, floral and elegant Bruichladdich house style. Unpeated, it is our signature bottlin...(read more)

Japanese whisky producer Nikka was founded in 1934 and their Nikka From The Barrel is a blended whisky which was first released in 1985. Created by skilfully combining more than 100 different batches of malt and grain wh...(read more)

For those who love big, rich, smoky-peaty malts, our latest version of THE PEAT MONSTER is older and more elegant than before. A whisky that layers peaty and smoky elements. The recipe from 2019 has evolved to include ol...(read more)

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvée crafted from casks hand-picked by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt - a union of...(read more)

From a family owned distillery in Speyside, Benromach Organic, was the first Organic Single Malt Whisky ever produced. Uniquely, even the oak barrels it is aged in are organic and have not been used before, unlike the Sh...(read more)

This soft, creamy, sweet ‘Speyside’ style whisky comes from the highly acclaimed Nikka Whisky distilleries in Hokkaido, Japan. First established in 1934 by Masataka Taketsuru, whence the name of this blend of malts from...(read more)

Masataka Taketsuru is very much the father of the Japanese whisky industry. In 1918 he became the first Japanese man to come to Scotland to learn about whisky production, working at Longmorn, Bo'ness and Hazelburn as wel...(read more)