The distillery says - "Eager to experiment with The Balvenie profile using what he had learnt from a recent trip to Islay, distillery manager Ian Millar ordered a batch of Speyside peat for the kiln. For a week a year, The Balvenie distills a batch of peated malt, resulting in a whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.
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This Bunnahabhain Toiteach A Dha (meaning Smoky Two in Gaelic) is described by the distillery manager as "With touches of smoke from our peated malted barley, this whisky's prickling strength emanates from the dram, while warming with a lingering, robust length and delicately sweet sherry influence."
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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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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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Fire & Cane is the 4th release in Glenfiddich's experimental series. The basis is a peated Glenfiddich which has then been finished in rum casks. Hence fire and cane.
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The distillery say - "The Glenturret Peated Edition exclusively combines both our unpeated style of Glenturret spirit with our heavily peated style of spirit known as Ruadh Maor. This expression delivers definitive smoke and light spice aromas before developing into an array of maturing fruit and smouldering peat flavours on the palate. This edition is crafted in small batches at Scotland's Oldest Working Distillery with less than 60 casks hand selected to create this unique dram per batch. This exclusive bottling sublimely incorporates smokey and sweet together in a rare addition to our Glenturret range of Scotch whiskies."
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The distillery says: The Fino Sherry matured is a vatting of 12 Fino sherry butts. Rather than finishing the whisky, this limited edition has spent it's full maturation in Fino sherry casks previously used by Bodega Migual Martin,Spain.
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What gives Ledaig 10 Years Old Single Malt Scotch Whisky its intensely complex character? First, peat-dried malted barley is married with aromatic water, drawn from dark mountain lochs . Matured in superior oak wood casks, the spirit then lies undisturbed for ten long years.
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This whisky is described as having flavours of powerful peat smoke, sweet and medicinal with lingering saltiness.
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Old Pulteney Huddart is matured in hand-selected fine oak ex-bourbon casks and finished in ex-peated malt casks, gently absorbing mellow peat smoke qualities.
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Spey 12 Years Old is a peated single malt Scotch whisky from Speyside Distillery. Limited release of 3000 bottles. Non chill-filtered. Natural colour.
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Fumare is Latin for smoky. This limited release Single Malt Scotch Whisky is matured in casks using peaty malt and bottled at cask strength, 60.4% abv. Non-chill filtered, natural colour and only one of 1500 bottles.
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Bowmore 12 is a medium peated malt - less than some of its Islay cousins. It also has an appealing floral side as well.
Bowmore 12 is a medium peated malt - less than some of its Islay cousins. It also has an appealing floral side as well.
The Bowmore 15 is from whisky matured in Bourbon casks which then has a further maturation in sherry casks. The distillery says it is an exquisite sherry cask finish that develops layers of rich, peat smoked complexity at 15 Years Old.
Caol Ila - Soft as the light of day, Caol Ila Moch opens on the palate to reveal all the life and fresh-faced new hope of a spring day, clearly reflecting the character of Caol Ila first seen in 1846. Here are scrubbed-clean aromas and smoky-dry notes of peat followed through on the palate by sweet, then salty, clarity and simplicity in what is a smooth, fresh expression of the classic "bonfire on the beach" taste of Caol Ila.