
Batch 8 of the Glenborrodale Blended Malt is 11 years old and one of only 1404 bottles.
Adelphi describe it to have 'honeysuckle, crunchy nut cornflakes and flapjacks with honey. Oodles of McCowan's Highland toffee, salted popcorn and a hint of fresh mint with a wisp of smoke.'
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The distillery say "Welcome to Ailsa Bay Release 1.2. Scientifically distilled at 022 parts peat, 019 parts sweet then micro matured for a precise balance of sweet and smoky notes.
Based in one of the most advanced distilleries in the world, we're an inquisitive team of scientists, engineers and whisky makers. Inspired by the creativity of science, we micro control our SPPM (sweet parts per million) and PPPM (peat parts per million) levels to push whisky boundaries and imagine new flavours. A modern whisky for the inquisitive."
Distillery Manager, Stuart Watts, says "No other malt is made with this much science."
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The distillery say "Bottled at 56.2% volume without chill filtration or added colouring, this peated Arran Single Malt displays all the freshness of our island house style, with an added puff of smoke and earthiness. Since 2019, all peated production of whisky on the island is being done by our sister distillery at Lagg. This is your chance to buy and taste some of the original peated whisky from Arran, produced in Lochranza, before it is all gone!"
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The distillery say "Bottled at 46% without chill filtration or added colouring, this peated Arran Single Malt displays all the freshness of our island house style, with an added puff of smoke and earthiness. Since 2019, all peated production of whisky on the island is being done by our sister distillery at
Lagg. This is your chance to buy and taste some of the original peated whisky from Arran, produced in Lochranza, before it is all gone!"
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The distillery describe this as 'An apéritif malt whisky, pleasant and light, which opens sweet, fresh and balanced then dries to a short finish. Doughy and buttery on the palate. This textured single malt whisky displays hints of lemon and pineapple with a slight aniseed and smoky finish.'
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This Aultmore 18 Years Old is described by the distillery as "exceptionally smooth, clean and fruity with the taste coming courtesy of the gorse and heather filled waters of the Foggie Moss and from barley free from peat smoke."
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This Aultmore 21 Years Old is from Batch 107 with flavours of ground coffee, toasted cereals and poached pears.
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This Aultmore 25 Years Old is a limited edition from batch number 0042. The malted barley has no hint of peat smoke, ensuring the smoothest, cleanest taste.
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The distillery says - "The Balvenie French Oak is a vibrant single malt finished in casks which previously held wine from the French Charentes vineyards. Pineau des Charentes is a fortified wine, made from unfermented grape juice, to which a Cognac eau-de-vie is added and then matured. Pineau is also found as a home-made product in the neighbouring Deux-Sèvres and Vendée départements. This is the first of The Balvenie finishes to explore French Oak. Pineau is akin to cognac in terms of production and flavour; allowing us to capitalise on the rise of this flavour profile. A departure away for our core range the ABV will be 47.6% and non-chill filtered appealing to the changing consumer taste profile for single malt."
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The distillery says - "Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla."
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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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The distillery says "The Malting Season celebrates our floor maltings which lie at the heart of the Benriach distillery. Every year during malting season our dedicated team of craftsmen malt barley onsite the old way, using this historic floor maltings. The malt produced during our malting season results in a rounded and creamy single malt of exceptional richness of character. This First Edition of Benriach Malting Season is crafted entirely onsite beginning with the hand malting of Concerto barley and finishing with slow maturation in bourbon and virgin oak casks.'
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This 21 Years Old has been crafted from a combination of unpeated and peated spirit and enriched through four cask maturation in bourbon barrels, virgin oak casks, sherry casks and red wine casks. The distillery say that over the 21 years Benriach's sweet Speyside smoke mellows and integrates with fruit, malt and oak, to create a perfectly balanced and exquisite single malt.
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Part of the Flora & Fauna Series, the Benrinnes 15 Years Old is described as a rounded and mellow single malt.
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Benromach describe this 'matured in our finest first-fill oak casks, our 21 Years Old single malt leads with sweet, sherry aromas. Subtle spice, Seville orange and raspberry follow with a soft, smoky finish.'
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The Distillery say "Our cask strength single malt whisky delivers rich and spicy sherry aromas, vanilla and hints of chocolate with a palate of orange zest, black pepper and a soft smoky finish. It is a combination of first fill sherry and bourbon casks."
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