The Aberlour 10 is matured in a combination of ex-bourbon casks and ex-sherry butts for a minimum of 10 years. One of the best of any distilleries entry-level single malt.
This Glenburgie was distilled on 13th September 2008 and bottled on 15th March 2019 from a bourbon hogshead which produced 307 bottles. Cask ref 800356
This Miltonduff was distilled on 30th September 2008 and bottled on 15th March 2019 from an Bourbon Barrel which produced 218 bottles. Cask ref 701221
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 10 Years Old is a fresh amd vibrant expression of the Arran malt with all the hallmarks of the classic island style.
Through the smoke and nutty sweetness, comes the unmistakeable feel of Dories silky water, followed by a dry, well balanced finish. 
The Distillery say 'Benriach's fruit-laden style is perfectly captured in this 10 Years Old expression. It has been matured in three casks; Bourbon, Olorose sherry and Virgin Oak casks creating an abundance of orchard fruits, luscious sweetness and toasted oak spice.'
This BenRiach 10 Years Old is the 1st whisky in Benriach's core range to have been created predominantly from whisky distilled under the current owner's ownership of BenRiach Distillery which they acquired in April 2004.
A rare peated single malt, from the Heartland of Speyside, has wonderful overtones of peat reek, combined cleverly with a background of fruity, floral, heathery notes and an appealing presence of oak wood in the finish.
The Benromach 10 Years Old is a beautifully balanced whisky that has been entirely handcrafted at Benromach. Every moment of its making was an expression of the art of distillation.
What The WSD thinks: Cinder toffee and woodfire ash. There's newspaper in there as well. Very different on the palate with lots of fruit. Drawing/starting a fire with newspaper while eating tropical fruit.
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.
This Aultmore was distilled in 2006 and bottled in 2017.
