An Cnoc 18 Years Old has matured in Spanish oak ex-sherry casks and American oak ex-bourbon barrels. It is neither chill-filtered nor coloured.
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An Cnoc 24 Years Old has been bottled in its most natural form – neither chill-filtered nor coloured.
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The distillery says - "Inspired by Islay’s rich history of carnivals, this whisky is a bottling imbued with the ultimate influence of carnival spirit, rum. In a first for the Distillery, we have taken Ardbeg single malt from ex-Bourbon casks, rested it awhile in ex-rum casks from the Americas, giving us…Ardbeg Drum.
Discover a mass of complex flavours as they parade across the palate. Fragrant pine resin and woodsmoke dance alongside ripe banana and pineapple, before lavender, liquorice and vanilla strut into a long, smoky finish – a downright wondrous paradiddle of aromas."
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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 Distillery describe The Arran 18 Years Old as 'a wonderfully balanced expression of the Arran malt which displays the tremendous depth of character of the distillery. This Limited Edition release of The Arran Malt at 18 Years Old has been produced from un-peated malted barley and matured in a selection of the finest ex-Sherry casks. Only 9,000 bottles of The Arran Malt 18 Years Old have been released worldwide. This is the final bottling in a trilogy of 16, 17 & 18 year-old Arran Malts which celebrated the countdown to this first official release of The Arran Malt as an 18 year-old.'
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The Distillery describe The Arran 21 Years Old as 'a rich and complex expression of the Arran malt which displays elegance and finesse befitting its many years spent in cask. Only 9,000 bottles of The Arran Malt 21 Years Old have been released.'
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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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This Benriach is made from malted barley smoked with highland peat. It is made from whisky matured in ex-Bourbon barrels, virgin oak, ex-Oloroso and ex-Pedro Ximenez sherry oaks.
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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. Benromach Peat Smoke has been matured in 1st fill bourbon barrels and peated to 47ppm. It was distilled in 2008 and bottled in 2017.
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This Glen Moray was distilled in 2007 and bottled in 2018 from cask #5803
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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.
The Arran 14 years old is a smooth and richly rewarding expression of the Arran malt bursting with character and complexity. The extra years of maturation have added a depth of sweetness and spice to create a fully rounded and satisfying dram.
This Glenburgie was distilled in 1989 and bottled in 2018 from cask #14087
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.