This expression of Ardmore is a marriage of peated and un-peated single malt resulting in a lightly peated whisky.
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The Benromach 10 Years Old is only ever matured in the finest oak casks.
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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 is the 2019 batch. The distillery describe it as 'A perfect expression of complex harmony, and refinement. Rich and mature with a honey sweetness, delicious hints of chocolate and cherries and subtle top notes of aromatic peat smoke.'
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The Cask Strength Release No. 2 has been predominantly matured in sherry seasoned European and American oak casks, and a small quantity of ex bourbon casks. It has been bottled at a combined cask strength to capture the essential DNA of Highland Park.
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The Distillery say this Inchmoan 12 Years Old single malt is born from a combination of malt whiskies from their traditional swan neck pot still and unique straight neck pot still to create an unconventional peat character with a lot of depth marrying smoke and spiciness.
It is matured for 12 years in a mix of recharred American oak and refill bourbon American oak casks giving sweet vanilla background notes that compliments the soft peat style of Loch Lomonds unique set up.
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The Distillery says: " The unique Single Farm Single Malt is the only whisky in Scotland to be produced entirely on one farm, from barley to bottle.
Distilled from Optic and Publican barley varieties grown at Kilchoman in 2007, 2009 and 2010, the barley was then malted onsite and peated using local Islay peat before being distilled, matured and eventually bottled all within the farm distillery’s limits.
This, the 10th annual edition of the range was matured in a combination of 39 bourbon barrels and 2 oloroso sherry casks for a minimum of 9 years. Just 12,400 bottles will be released with each cask personally selected for the release by distillery founder, Anthony Wills."
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The Distillery says: "This release is the marriage of the 2007, 2009, 2010 and 2011 barley harvests, when we harvested two different barley varieties: publican and optic. The 2021 has been matured in a combination of both fresh bourbon barrels and fresh Oloroso butts, 26 barrels and 7 sherry butts, for a minimum of 9 years. A considerably higher Oloroso influence from previous years, approximately 40%. The outturn of this release is limited to 12,000 bottles worldwide.
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Loch Lomond 12 Years Old has been aged in three types of casks, bourbon, refill and recharred. The distillery say 'This exquisite 12 Year Old Single Malt has a deep fruity character of peach and pear layered with a vanilla sweetness and the characteristic hints of peat and smoke
found in Loch Lomond Whiskies.'
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Loch Lomond 12 Years Old has been aged in three types of casks, bourbon, refill and recharred. The distillery say 'This exquisite 12 Year Old Single Malt has a deep fruity character of peach and pear layered with a vanilla sweetness and the characteristic hints of peat and smoke
found in Loch Lomond Whiskies.'
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Light and smooth, complex smoky taste with a soft note of malt and nuttiness is how the distillery describe this smooth yet challenging whisky.
The Bunnahabhain 12 is now bottled at 46.3% and is natural colour and un-chillfiltered. This new version is even better than the old bottling in opinion of The WSD.
The Master Distiller has selected a limited number of port casks to finish maturing the peated Glenglassaugh single malt. During the second period of maturation he says 'the whisky interacts with the wood, adding an intriguing range of flavours and aromas specific to the port cask.'
The Master Distiller has selected a limited number of Virgin Oak casks to finish maturing the peated Glenglassaugh single malt. During the second period of maturation he says 'the whisky interacts with the wood, adding an intriguing range of flavours and aromas specific to the Virgin Oak cask.'
