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Scotch Whisky

Scottish whiskies are among the world’s most revered spirits. There are varying styles, though all can be delectable masterworks in their own right. Some are flavoured heavily by peat and smoke, others are light and fruity. Coastal whiskies are often flavoured by the sea and a refined salinity can be found. There is always a sweetness; sometimes in omnipresence, sometimes lurking in the substrata.

There are regional distinctions in Scotch whisky much like the wine appellations of France. The robust, aromatic clarets of Bordeaux can be paralleled with the pungent, powered single malts from the Highlands. The sweet, fragrant, floral whites of Alsace are comparable with the gentle, fruity expressions from the Lowlands. The profusion of Scotch distilleries is such that it is difficult, and unwise, to make broad generalisations. To truly master the subject, one must first embark on a lifetime’s journey - a journey of knowledge, history and experience.

Scotch Whisky

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Speyside Whisky

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 2010, 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.
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$579.31
This 15 year old Glendronach marks the release of whisky under new distillery ownership. Matured in Oloroso sherry casks, this was awarded a Silver Medal at the 2009 Malt Maniacs Awards.
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$64.01

Islay Whisky

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.
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$79.33
Ardbeg Uigeadail (70cl, 54.20%)
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.
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$82.15

Island Whisky

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.

Highland Park Dark Origins is a new core bottling that celebrates the early days of Magnus Eunson's illicit distilling on Orkney, back before the distillery was even founded in 1798. Magnus worked as a butcher and church official by day, but by night he was a legendary whisky smuggler and distiller outwitting the exciseman. To honour their hero (the Batman of the Orkney Islands, if you will), Highland Park have created a whisky with a suitably 'dark' character. Using 80% first-fill Sherry casks (20% refill) - 60% are first-fill European oak, with 20% being first-fill American oak - an exciting, spicy, chocolatey whisky has been produced.
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$101.82
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.
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$144.03

Highland Whisky

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.

Edradour is one of Scotland's smallest distilleries 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.
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$57.52
Oban 14 Year Old (70cl, 43%)
A bustling seaside resort has grown up around the distillery in the two centuries since it was first built in the fishing town of Oban. The West Highland malt is still produced in the same unhurried, traditional fashion and this 14 year old is a classic dram from the distillery.
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$67.28

Lowland Whisky

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.
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$63.76
This 12 year old is the new entry level bottling from Glenkinchie, released in 2007 to replace the 10 year old.
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$51.51

Campbeltown Whisky

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.

The 10 year old from the Springbank distillery in Campbeltown, a mixture of both bourbon and sherry matured whisky.
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$54.23
A 15 year old from the Springbank distillery with plenty of sherry notes and spice, dried fruits and nuts.
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$104.61

Other Scotch Whisky

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.

The 2007 discovery of whisky left in Antarctica by Sir Ernest Shackleton during his famous expedition in the early 1900s led to Richard 'The Nose' Paterson using all his skill and experience to recreate this historic whisky, raising £250,000 for the Antarctic Heritage Trust in the process. Approached by the charity and Alexandra Shackleton (Ernest's grand-daughter) to produce a second edition of his blended malt to coincide with Tim Jarvis' Shackleton Epic (the first authentic re-enactment of Shackleton's extraordinary Antarctic survival journey of 1916), how could Paterson refuse? Digging out another rare cask of Glen Mhor (an even older one, this time from 1980), as well as some heavily-peated Dalmore(!), he once again recreated the Shackleton whisky, also using malts from Glenfarclas, Mannochmore, Tamnavulin, Ben Nevis, Aultmore, Fettercairn, Pulteney and Jura. The resulting masterpiece of blending offers something different, whilst clearly coming from the same lineage as his first lovingly recreated malt. A new and critically-acclaimed interpretation of a truly classic whisky.
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$164.33
Johnnie Walker Platinum sits between gold and blue in Walker's extensive range of blends. It carries an 18 year old age statement and comes in a very smart box.
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$103.45

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