The Arran 10 Years Old is a fresh amd vibrant expression of the Arran malt with all the hallmarks of the classic island style.
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The is the core range Arran 18 Years Old.
Arran descibe this whisky as Caramelised citrus and tropical notes on a background of toasted oak have created an intense, well rounded dram with charm and personality. A luxurious mix of our finest aged Sherry Casks.
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The distillery say that 'Curiositas perfectly captures Benriach's pioneering heritage of distilling Speyside whisky smoked with Highland peat. Benriach's sweet, fruit-laden style is infused with mellow campfire notes. Then three casks to create a smooth, rich single malt with layers of smoked apple wood.'
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Benriach describe the new 12 Years Old as 'This Benriach is created by three way sherry cask matured to further enrich Benriach's vibrant, fruit-laden style, with multi-layered sherry cask sweetness.' It uses full sherry cask maturation, combined with Pedro Ximinez and Oloroso sherry cask finishing.
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This 21 Years Old has been matured for at least 21 years in a combination of four types of casks: bourbon barrels, virgin oak casks, Pedro Ximinez sherry casks and red wine casks. The whisky from these four woods has then been blended together to create what the distillery call 'a multi-faceted and superbly balanced malt with each type of cask adding unique notes to the taste experience.
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Made with heavily peated barley, this Peat Smoke is more intense than the subtle smoke of the 10 years old yet it retains the Benromach fingerprint of elegant fruitiness with the gorgeous hint of chocolate.
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This Macduff 10 Years Old was distilled in 2009 and bottled in 2019. This is one of 348 bottles from a refill hogshead, cask ref 900277
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This Caol Ila was distilled in 2009 and bottled in 2020 at 10 years old from a refill hogshead which produced 1183 bottles.
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Uniquely waxy character, with sweetness to taste, brown sugar and a hint of floral notes on the nose.
What The WSD thinks: Wood chippings and cracked pepper with hints of lanolin and banana flavoured chewy sweets. Very much initially icing sugar sweet before tropical fruit concentrate comes bowling in.
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The Distillery says Creation #1 is: "Matured in Black Isle Brewery Imperial Stout and Bacalhôa Moscatel De Setúbal Wine Casks
An unusually creative collaboration, this intriguing mix marries the best bits of its wine and beer counterparts; sweet and buttery with hints of orange marmalade and espresso."
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The Distillery says Creation #2 is matured in: "Japanese Shochu + European Virgin Oak Casks.
An experiment where the Far East and Europe meet, this innovative creation is rich and lively with hints of smoke and key lime pie."
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This Dufftown was distilled on 2 June 2009 and bottled on 5 June 2017 from an ex-Bourbon American Oak Hogshead. It is a release of 410 bottles to commemorate the 200th anniversary of the founding of the town of Dufftown.
Tasting Notes
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According to the distillery the name Ballechin originates from a fellow Perthshire farm distillery, which sadly closed in 1927. There, Alfred Barnard, who catalogued all the distilleries in the UK in the 1880's, made reference to having experienced a peated whisky. This bottling is predominantly from ex-bourbon casks with a generous top dressing of ex-Oloroso sherry casks to create added depth and greater complexity.
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Ardbeg 10 Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
For this, "The Botanist", small-batch, artisanal Islay gin they use nine of the classic gin aromatics orris root, cassia bark, coriander seed, etc and augment these with a heady harvest of 22 local botanicals, hand-picked by their expert foraging team from the windswept hills, peat bogs and Atlantic shores of this Hebridean island of Islay. 
For this, "The Botanist", small-batch, artisanal Islay gin they use nine of the classic gin aromatics orris root, cassia bark, coriander seed, etc and augment these with a heady harvest of 22 local botanicals, hand-picked by their expert foraging team from the windswept hills, peat bogs and Atlantic shores of this Hebridean island of Islay.