Part of the Diageo 2018 Special Release, this Islay single malt is the latest in a series of special 12 year old releases from Lagavulin. This limited edition has been matured in refill American oak hogsheads before bottling at a natural cask strength of 57.8% abv.

Unlike its two siblings, the Nàdurra Peated Whisky is finished in casks that previously held heavily peated Scotch whisky, giving a gently smoky twist to the classic, smooth and fruity house style that The Glenlivet is known for.

The sherry-soaked wood introduces the rich, sultry flavours of dried fruit and warm spice. Nàdurra Oloroso, like all expressions in the range, is bottled and released in small batches, and, unlike most modern whiskies, is non-chill filtered so has all the body you would expect from a whisky that has been drawn straight from the cask. It’s a bright, vivacious gold liquid, with aromas of dried fruit and spice. To drink, it’s smooth and creamy with chocolate and marmalade.

At the end of 2018, the mixture behind Code was finally revealed a sophisticated Single Malt Scotch Whiskey matured in a mixture of America Oak barrels and finished in ex-Canadian first fill Rye barrels.

Scotland-A limited edition without cask information or tasting notes, taking connoisseurs and beginners alike on a journey of discovery. Accompanied by a digital experience you are invited to a virtual underground room where you're challenged to decode the taste by aromas and flavors.

Colonel Blanton created his very special and limited supply of bourbon - his private reserve - handpicked and stored in what now is known as the famous Warehouse H. Although Colonel Blanton died in the spring of 1959, his legacy lives. Introduced in 1984, Blanton’s namesake bourbon was the first ever Single Barrel Bourbon sold commercially. The Single Barrel Bourbon is the first of its kind.

Continues the legacy of America’s first whiskey variety (rye) from America’s first whiskey company (Michter’s, originally known as Shenk’s). After a nearly three year absence from the market, Michter’s then Master Distiller Willie Pratt finally gave the green light for the re-release of Michter’s 10 Year Straight Rye in April 2014.

For maturation, the Rye distillate is entered into the barrel at 103 proof, rather than a more industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter’s more money in terms of barrels and warehousing, but we believe it yields a richer, smoother, more full-bodied whiskey after proper maturation.

This limited release is aged in new charred oak, like Michter’s bourbons and ryes, but finished in uncharred barrels with a milder toast profile. Made from a mashbill that doesn’t qualify it as bourbon or rye, it has a nose of perfumed oak, candle wax, iced tea, orange blossom, and wild strawberries. A silky palate of licorice, spice, raisins, and dark fruits is followed by a finish of apple, pear, honey, chocolate, and oak.

Exudes a tantalizing and heady aroma of baking spices, crème brûlée, and toasted oak, with Nilla Wafers and Jordan almonds lending confectionary notes. The oily mouthfeel and chewy viscosity are powerful yet balanced, as the lovely caramelized sweetness of grilled pound cake meets blackberry, lemon oil, ginger, and flickers of allspice. Focused and seamless in its rich tapestry of flavors.

The first in Blackened’s collaborative Masters of Whiskey series. Pronounced cinnamon on the nose, with apple pie, candied berries, babka, cranberries, and fruitcake. There’s more fruit and spice on the palate in the form of cinnamon Red Hots and candy apples, alongside spiced chocolate, bitter coffee, and pepper. The finish has long-lasting flavors of cocoa powder, blackberry cobbler, and additional spice. The big body benefits from some water.

Effervescent, tingly mouthfeel, but the flavor begins after the initial warmth, with hints of caramel apple, pumpkin pie, apricot, and a slight hint of caramel popcorn. Then it’s pumice, apricot, and marmalade, followed by salt water taffy, cinnamon, and a big burst of nutmeg. A long finish offers a hint of peach pie.

Eagle Rare is a brand of straight bourbon distilled at the Buffalo Trace distillery in Frankfort, Kentucky. This highly acclaimed bourbon whiskey is one of the most regular award winners of all bourbon labels. Nose: Complex aromas of toffee, hints of orange peel, herbs, honey, leather and oak. Taste: Bold, dry, oaky flavors with notes of candied almonds and very rich cocoa. Finish: Dry and lingering.

The nose is spiced—cinnamon, allspice, clove, pepper—and rich with cooked fruit—blueberry jam, stewed plums, pomegranate molasses—as well as roasted peanuts, vanilla, and oak. In the mouth, there’s more liveliness, with Big Red gum, cherry pie, blackberry cobbler, peanuts, and cinnamon-apple coffee cake. It wraps up beautifully, with chili-chocolate, roasted nuts, and cigar end. Kentucky Owl doesn’t disclose the ages of the bourbons used in this bottling, but the balance of maturity on the nose.

Bottled in a glass pot still decanter. Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. There’s no age statement on the bottle, but it was bottled at just the right time, based on its great balance of flavors. Notes of vanilla, coconut, and crème brulee provide a base for emerging notes of cedar wood shavings, cinnamon, soft mint, and a hint of fennel. A very graceful bourbon.

This begins with a big scoop of banana pudding, or maybe it’s banana cream pie, since there is a lively dusting of cinnamon and nutmeg. Pretty floral notes, sweet Jordan almonds, and apple candies are well integrated with oak. What it lacks in deep complexity it makes up for with vibrancy, joie de vivre, and sheer drinking pleasure that revels in a satisfyingly long finish.

Aultmore 12 year was unveiled in 2014 for the Last Great Malts by Dewar's. A refreshing dram, with plenty of vanilla, honey and citrus, alongside a touch of grassiness.

In what will be seen as a positive move to whisky connoisseurs, Bunnahabhain has decided to bottle Bunnahabhain 18 year old without chill-filtration and without colouring.

Older releases of this Whisky are aged in American Oak, and is no longer produced. Newer releases are aged in Sherry Casks, and are labelled as such. Ensure your merchant has the version you are looking for.

A fascinating release from Speyside's superb Balvenie Distillery. This expression was initially aged in American oak casks, before being transferred over to casks that previously held Pineau from France. This has introduced a generous helping of honey-glazed fruit and a subtle leafy hint to this 16 year old single malt's flavour profile.