Campbeltown single malts are rather dry and gentle smoky. The proximity to the coast proffers a salty character. One can imagine a cross between the Western Highlands and the Lowlands, with a little salinity. There are now just three whisky distilleries in Campbeltown.
A 15 year old from the Springbank distillery with plenty of sherry notes and spice, dried fruits and nuts.
This is the second batch of Springbank from That Boutique-y Whisky Company. It is a classically styled, oily, rich single malt, just as you'd expect from Campbeltown. The label features a wonderful illustration of Neil and Joel from Caskstrength.net
, operating the distillery's famous old Porteus Mill.
This is a release of 450 numbered bottles.
‘That Boutique-y Whisky Company’ bottles single malts, blended malts and blends from a variety of renowned distilleries. These whiskies are adorned with cultish comic book-style labels.
The Highlands is a broad appellation, though the whiskies tend to be full in body. The Highlands is divided into four regions; Northern Highland whiskies are full, cereal sweet and rich; Southern Highland whiskies are slightly lighter with dryness and fruit; Eastern Highland whiskies are full, dry and very fruity; Western Highland whiskies are full and pungent with plenty of peat and smoke.
Malt from the most northerly mainland distillery in Scotland. This 21yo is an exceptionally well-matured version well worth a try. This was just rated the best whisky in the in Jim Murray's 2012 Whisky Bible.
Edradour boasts its status as Scotland's smallest distillery and at the heart of the range, this 10 year old Eastern Highlander is a rather unique single malt, a decidedly rum-like dram with a thick mouthfeel.
The Islands is a diverse region, though the single malts are usually rather rich. Smoke is a recurring theme, as is balance and richness. There is often a good peat, salinity and counteracting cereal sweetness. There are no hard and fast rules for the Islands, for the terroir and production methods differ greatly between distilleries.
The second new no age statement release in quick succession following Talisker Storm
in early 2013. Port Ruighe (pronounced Portree, as in the largest town on the Isle of Skye), is finished in Port casks after initial maturation in American and European Oak refill casks as well as casks that have been deeply charred especially.
A superb 18 year old from the Highland Park distillery and a winner of a Gold Medal at the 2005 San Francisco World Spirits Competition.
Single malts from Islay tend to be the most pungent and peaty of all Scotch whiskies. This is particularly true to the south of the isle, where peat smoke is rife, as is tar and salinity. Further north there is not quite the peaty intensity; instead there is often plenty of fruit and refinement. There is always a good degree of balance, wherever one is on the isle.
A much sought-after single malt with the massive peat-smoke that's typical of southern Islay - but also offering richness and a dryness that turns it into a truly interesting dram. The 16 year old has become a benchmark Islay dram from the Lagavulin distillery.
Uigeadail derives from the Scotch Gaelic for 'Dark and Mysterious Place' and is named for the Loch from whence Ardbeg draws its waters. Jim Murray's 2009 World Whisky of the Year, this cask-strength bottle exudes breathtaking balance.
Whiskies from the Lowlands tend to be light and gentle. The single malts are usually quite dry. Peat is very rarely used. The single malts are soft and delicate and triple distillation is practiced, indeed it is for this that the region is known. There is very little salinity and plenty of floral notes and balanced fruit.
A Lowland single malt matured in 3 different casks, namely: Pedro Ximenez Sherry casks, bourbon casks and Oloroso sherry. A distinctive triple distilled whisky from Auchentoshan.
This 12 year old is the new entry level bottling from Glenkinchie, released in 2007 to replace the 10 year old.
Blended whisky is Scotland’s best-selling spirit. A Scotch blend is made up of both malt and grain whisky. The grain whisky is easy to produce, it being distilled in a column still. It is a little more neutral in taste, thus the malt whisky is added for flavour and body. Currently, blended whisky accounts for 90% of Scotland’s whisky production.
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Nobody's missing out around here - Merry Christmas!!!
*SPOILER ALERT* You can view the contents below if you really want to know by selecting 'Read more' - although we've still placed them in a random order so the surprise won't be completely ruined!
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Speyside proffers the lighter, sweeter drams. Body is brought with age and some of the heavily sherried, well-aged Speyside single malts are particularly full. The lighter, younger whiskies can be rather delightful with superb balance. The sweetness is often honeyed and delicate and peat is rarely used, nor are the drams particularly salty. Speyside whiskies are rarely finished in exotic wood.
Glenfarclas’ stunning new 40 year old whisky launched during the Spirit of Speyside Whisky Festival, and not only is it absolutely astonishing, it is also amazing value for money! It offers all of the sherried Glenfarclas character and exceptional maturity too, having been distilled in the 1960s.
Another vintage of The Macallan's celebrated 18 year old, matured in the finest ex-Sherry casks from Jerez. Tremendous single malt Scotch whisky from Speyside.