The 12 year-old expression is a fine example of how the distinctively crisp, citrus character of Aberlour’s raw spirit is deftly softened by double cask maturation. Traditional oak and seasoned Sherry butts are both used to great effect, as the mellowed spirits within are combined to deliver a subtly balanced flavour.
Colour: Golden amber with hints of ruby.
Nose: Soft and rounded, with fruity notes of red apple.
Palate: A fine sherried character, balanced with rich chocolate, toffee, cinnamon and ginger spiciness.
Finish: Warming and lingering – sweet and slightly spicy.
Color: Light gold
Aroma: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee.
Taste: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
Finish: The finish goes on and on – long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.
This single malt Scotch whiskey was originally crafted by distilling legend Jim McEwan to showcase our floral and elegant house style unpeated, it has become our signature bottling.Jim has now retired but the spirit for this definitive Bruichladdich is still made from 100% Scottish barley, trickle distilled, and then matured for its entire life, on Islay, by the shores of Loch Indaal. Each vatting of this classic multi-vintage cuvee is now carefully assembled from a suite of individual casks by our Head Distiller Adam Hannett.
Color: Golden Honey
Nose: At first whiff you'll catch honey blended with caramelized tropical fruit and stone fruit, think peaches, apricots, and mangos. After a second sniff you'll discover an invigorating scent of ocean air. Adding drops of water will lengthen the bouquet and uncover notes from the oak.
Palate: The palate remains true to the aroma. Pairing honey with fruit garnished with baking spices.
Finish: The warm taste of barley and sea salt will leave your mouth watering for more.
Chehalem Mountains, Willamette Valley, Oregon
De Lancellotti Vineyard displays ripe, juicy blackberry mingled with resin, cinnamon, dark chocolate, vanilla, and clove, and underlain by beet root and a subtly present sense of forest floor. A vivid, tart berry edge and salted meat suggestions serve for invigoration and saliva inducement in a long finish. The alliance of sweet richness with levity and bright ping of acidity reflects the unusual proclivity of this site, where Bergstrom says “you can let the fruit hang as long as you want, and still come up with Burgundian pH numbers.” -Winemaker's Notes 330 cases made.
91pts -International Wine Report
"Located in the heart of Montalcino, Donna Olga Estate insists upon the producing the utmost quality wines vintage after vintage and the 2008 looks to be another success. It's an old-world refined Brunello with notes of black cherries, damp earth, licorice and hints of floral. This is tightly wound with a firm tannic core and long chewy finish. There looks to be a bright future here, but no doubt it will require some serious time in the cellar."
FEW Rye is born of hearty rye and patience. The generous rye content is married with the sweetness of corn for a genteel interpretation of the venerable spirit. Patiently aged in air-dried oak barrels, its spicy character transcends mere resurgence. Behold – the renaissance of rye.
Aromas of apples, banana and plums with a hint of ginger and baking spice filter through the nose moving to a balanced palate of caramel, orange peel and apple tart. The finish is long and lingering ending with enticing fruit and black pepper spice. FEW Rye has a mash bill of 70% rye, 20% corn & 10% malted barley and would make a tasty New Orleans Sazerac.
Rinse a chilled rocks glass with absinthe. Pour out the excess, and set the glass aside. In a mixing glass, muddle the sugar cube and bitters. Add FEW Rye, fill with ice, and stir. Strain cocktail into the prepared glass. Twist a slice of lemon peel over the surface to express the oils and then discard.
The expression that started it all for Highland Park. First introduced in 1979, the 12 year old is at the very heart of our core range and demonstrates rich, well balanced malty tones, with the subtle floral smoke which makes Highland Park such a distinctive single malt whisky.
Colour: Glowing amber
Nose: Heather-honey sweetness, peaty smokiness
Palate: Rounded smoky sweetness, full malt delivery
Finish: Sweet and lingering with heathery notes and subtle smoke
For 300 years the Easter Elchies House, spiritual home of The Macallan, has stood on the banks of the Spey as a symbol of Scottish fortitude, a monument against the ravages of time. Dating from 1700, the Jacobean Manor is the same house that is depicted on The Macallan's packaging. Outside Easter Elchies House, a holly tree flourishes. Amazingly this tree dates back to the earliest days of the house. "Elchies" sounds as if it should derive from the same Gaelic root as the dividing, flinty or windy bit of Craigellachie, and there are historians who say that is the case. However, Mr Matheson has a different idea, which really appeals to us. He maintained that "it is one of the few words of Basque origin left in this country" and translated it as "el" - a town or residence and "che" - a hill. Thus, the residence on the hill. Not far from the house lies a small, walled graveyard. This graveyard remains from the days when there was a church on the site - the church was destroyed by fire during the 15th Century and was never rebuilt. In addition to the church, we know that there was a farm and a mill on the Easter Elchies Estate and it would have been on the farm that whisky making first started on this site. Farming still continues on the estate, indeed, in late summer the fields around Easter Elchies grow rich and golden with their own harvest. Golden Promise Barley, one of the vital ingredients in the creation of our spirit, continues to be grown on Macallan land to this day.
Color: Amber. Nose: Sherry, honey, flowery notes.
Body: Full, smooth.
Palate: First hints of flowering currant. Altogether more expressive.
Finish: Slightly more rounded.
17.5pts -Jancis Robinson
"Very calcaire with quite a bit of reduction. Racy and transparent. Very elegant. Racy and stony with fabulous undertow."
“Good lift to the aromas of lemon zest, noble herbs and white pepper. Sweeter and suppler than the Banc; a bit riper and denser but still with a juicy quality thanks to its brisk peppery component. A bit more substantial and persistent on the finish”
85% Verdelho & 15% Tinta Negro Mole
The Savannah Verdelho is slightly sweet but has a zesty acidity for freshness. The finish reveals flavors of orange zest, buttery shortbread and subtle milk chocolate into a refreshing blend of spiciness and citrus sweetness. This is a slightly drier style of Madeira, and would pair beautifully with nutty desserts and of course, is stunning on its own.
Woodford Reserve Distillery was founded in 1838 by Reverend Elijah Craig and is the oldest Kentucky bourbon distillery still in operation today. Under the stewardship of Craig's oldest son (Oscar Pepper) and master distiller James Crow, the Woodford Reserve Distillery reformed and modernized the process of producing whiskey in the United States — the distillery introduced the concepts of sour mash, yeast propagation and copper pot distillation.
An innovative approach to twice-barreled bourbon creates the rich and colorful flavor of Woodford Reserve Double Oaked. Uniquely matured in separate, charred oak barrels – the second barrel deeply toasted before a light charring – extracts additional amounts of soft, sweet oak character.
Color: Deep Amber
Aroma: Rich notes of dark fruit, caramel, sharp honey, chocolate, marzipan and toasted oak
Taste: A full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices
Finish: Long and creamy with lingering hints of honeyed apple