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A bottling of Singleton whisky that's a perfect introduction for those that are new to single malts, the Singleton of Dufftown Malt Master's Selection was created by The Singleton master of malts Craig Wilson. He hand-selected and blended the whisky before it was maturated in European and American oak casks with three variants; ex-wine, ex-sherry and ex-bourbon. Check out our blog post on this whisky to find out more...
Soft orchard fruit esters develop into boiled apple candies. White pepper begins to crackle through golden syrup and buttered bread, with a little marzipan icing in the backdrop.
A slightly oily palate carries more sweet notes of rich toffee, vanilla and a suggestion of pear drops. A green, grassy undertone lingers throughout as a youthful, vibrant spice prickles away.
The spice dissipates among more vanilla and a little wood ash.
A thoroughly enjoyable dram of whisky that absolutely works in a variety of serves.
It's not a great whisky - as others have said, it's rather harsh and there are far smoother whiskies out there. It also, for me, lacks depth and complexity of flavour. At £40 I would not buy it as there are far better whiskies available at that price, but at £24.50 in Sainsbury's (a regular offer, it seems) then it's ok for everyday consumption.
Until recently The Balvenie was my fav but this is a step up, pure class, VERY SMOOTH
Harsh, burning, no hint at all of the Sherry casks. This nothing like it is described by the distillery on their label. I bought it thinking it might be just a tad like that sublime whiskey- Redbreast Laustau... also aged in Sherry casks. Chalk and cheese. Definitely not for me.
Not my favourite Singleton, the 12 YO is much better. That said, it's still a nice enough tipple but there's probably better options in the £30 price bracket, although well worth it when on offer in the supermarket at £22. Still worth a try though
Not impressed. This is a young, naive whisky. Thin, harsh white pepper is barely mellowed by honey vanilla fighting back through the nose. A few days in and I'm already pondering its use as a marinade for mackerel. All it needs is some garlic and a squeeze of lemon. (Yes, seriously). No; I'll not be buying another.