The World of Whiskey (5th Edition)

WHISKY 101

Here we cover the whisky making process, whisky styles, suggested consumption methods, flavours and frequently asked questions.

SCOTCH WHISKY

The Highlands

Covering 75% of the mainland – this is Scotland’s largest whisky region. As a rule of thumb, the Highlands region produces full bodied whiskies and boasts an array of styles from rich and textured to elegant and floral.

Speyside

Part of the Scottish Highlands, Speyside has the greatest number of distilleries of any of the whisky producing areas of Scotland. Speyside whiskies are generally light and grassy or rich and sweet.

The Islands

Classified as part of the Highland region, excluding Islay, whiskies produced on the islands around the perimeter of the Scottish mainland are extremely varied; however, can often be distinguished from other whisky regions by having a smokier flavour with peaty undertones.

Islay

One of the southernmost islands located off the west coast of Scotland and one of the five whisky distilling localities and regions in Scotland whose identity is protected by law. Whisky distillation is the island’s second largest employer after agriculture. Islay whiskies often have a smoky character derived from peat.

The Lowlands

Affectionately referred to as ‘The Lowland Ladies’, owing to the light and floral style of the region’s whisky. Surprisingly, there is more distillation in the Lowlands than any other Scottish region; however, its days as a significant single malt player are consigned to history. This is the home of the blend - due to the large quantities of grain whisky produced there.

Blends

Roughly nine out of ten bottles of Scotch sold around the world are blends. They are a mix of grain and single malt whiskies. Full of diverse flavour profiles, these whiskies can range from your favourite baseline Scotch that you mix with ginger ale or coke, to a blended malt or a complex aged blended Scotch.

IRISH WHISKEY

The Irish may have been the first to distil whiskey and for a brief period in the 19th century, Irish whiskey reigned supreme over its Scottish rival. Today, the Irish boom is back with some of the world’s finest whiskeys being produced there and new distilleries popping up all over the country. Irish whiskies are light, floral and exceptionally smooth.

AMERICAN WHISKEY

Bourbon and American whiskey’s roots go back to the late 1700s when British, Irish and Scottish settlers started making whiskey briefly in Virginia, before the industry settled in Kentucky. American whiskeys are distilled from a fermented mash of cereal grain and water. They are categorised as having toastiness, spice and vanilla sweetness, due to the predominant ageing in new charred American oak.

JAPANESE WHISKEY

Whisky production started in Japan in 1923 and is currently home to over ten operating single malt distilleries, many of which have opened in the last few years. The Japanese style is varied, with grain, single malts and blended whiskies all being produced there. 83

OCEANIC WHISKEY

Distilling down under began with the arrival of Scottish Settlers to the Australasian corner of the Pacific, legalized in 1820 in Australia, and then emerging in New Zealand with Scottish Settlements in the South Island less than a decade later. 87

Always very popular and have been around nearly as long as whisky itself. Often synonymous with honey, cinnamon and spice.

WHISKY COCKTAILS

Try these delicious cocktails at home, or ask for them by name at your local bar.

BITTERS

Bitters are as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants.

YOUR PURCHASES

This section is for you to fill in as you embark, or continue, on your whisky journey.

FLAVOUR MAP

As you enjoy your whiskies, add them to the flavour map.

WHISKY 101

THE WHISKY MAKING PROCESS

Preparation

Various grains are ground and cooked. Barley is malted, a process of soaking the barley and spreading it for about three weeks, allowing it to sprout, before drying and heating it.

Distilling

The wash is heated to the point where the alcohol turns to vapour, but the water remains liquid. The alcohol is then collected in a second container. This process is repeated to produce ‘high wine’ or ‘new whisky.’

Mashing

The cooked grain and /or malted barley are added to warm water, which converts into a liquid known as mash.

Fermenting

The mash is added to a fermentation tank, along with yeast. The yeast converts the starch to sugar and then to alcohol. After three or four days, the resulting liquid is about 10% ABV and is known as distiller’s beer, or wash.

Ageing

Water is added to the high wine, which is aged in wooden barrels, usually made from white oak. Here the whisky ages for at least three or four years but most are aged up to ten or more years.

Bottling

The resulting whisky is stored in glass bottles, which do not react with the whisky’s flavour.

WHISKY VS WHISKEY

The Scots spell it ‘whisky’ whilst the Irish and Americans add the ‘e’. It is believed the Irish added the ‘e’ to differentiate themselves from the Scots, as they viewed their whiskey as superior. The ‘e’ was taken to the United States by Irish immigrants in the 1700s and has been used ever since.

SCOTCH WHISKY STYLES

Single malt whisky is made at one distillery, using only malted barley and pot still distillation. Single malts are like fine wine, each is very unique and tells a story of a place and a time. Single malt Scotch must be aged for a minimum of three years in oak casks and this model is often used internationally with countries like New Zealand, Australia, Japan and Ireland also producing fine single malts.

GRAIN

Grain whisky refers to any whisky made from grain that isn’t malted barley, such as those made using maize (corn), wheat or rye. Grain whiskies are distilled in a column still, generally making them lighter in style. This is how American whiskeys and Bourbons are usually made.

BLENDED

A blended Scotch whisky is a mix of malt and grain whisky and is the perfect entry point to the world of whisky. By law, blended Scotch whisky has to be matured in oak for at least three years.

NEAT

Pure, undiluted and unadulterated, the way the whisky/whiskey is presented from the distillery. True purists always taste their whisky neat first and assess the spirit, before potentially adding water to open and soften the alcoholic content.

HOW TO DRINK WHISKY

WATER

Adding a few drops of water allows the whisky to open up. Use room temperature mineral water. This reduces the alcohol strength on your palate and can bring out further flavours and aromas.

ON THE ROCKS

Be wary of adding too much ice as this will dilute your whisky, reducing the flavour, aroma and intensity far beyond just a few drops. Ensure ice cubes are made with good quality water and are even in size.

MIXED DRINKS

Primarily blended whiskies are used here. These are whiskies used in your whisky and dry, whisky and soda and also cocktails such as the Whisky Sour or Old Fashioned.

COMMONLY ASKED QUESTIONS

What is the difference between a blended and single malt?

A blend is the product of at least two, but usually many, distilleries using different grains and barley distillates. A single malt is a product from only one distillery, using only malted barley.

What is peat and how does it flavour Scotch whisky?

Peat is a semi-hard decomposed earthen substance commonly used like wood or coal to fuel fires. It gives off a lot of smoke and therefore when used to fire the kilns to dry the barley, it smokes the grain in the process.

What gives Scotch whisky its distinctive flavour and aroma?

The natural elements of water, peat, grain, yeast, distillation and maturation. The Scottish climate is extremely important, particularly when the whisky is maturing. The cooler climate allows the spirit to slowly extract the complex flavour notes from the wood.

Why do whiskies produced in different distilleries vary in flavour?

Key factors include the grain used and its peating (smoking) levels, the type of yeast, the size and time of fermentation and the size and shape of the stills. Probably most importantly: the cask quality, type and time the spirit is aged. Ageing conditions also have an effect, such as how the casks are stacked, the weather and distance from the sea.

How many distilleries are there in Scotland?

There are approximately 100 malt distilleries and seven grain distilleries currently producing spirit; however, the number working can vary from year to year.

Can Scotch whisky be made only in Scotland?

Yes. This is widely recognised by law, throughout the world. Thus, whisky may be described as Scotch whisky only if it has been completely distilled and matured in Scotland for a minimum of three years.

WHAT GIVES WHISKY ITS FLAVOUR?

Maturation has the most significant impact on the flavour of whisky. Water, fermentation, distillation and type of grain also have an impact. It is important to note whisky only ages in wood. Once it is bottled, it does not age any further.

The two most common types of casks used are American oak (Quercus Alba) Bourbon barrels 250L and Spanish oak (Quercus Robus) Sherry butts 500L. American oak brings the vanilla and sweet oak character (thanks to the charring process in American whiskey) whereas Spanish oak brings dry spice and sweet fruit characters thanks to the previous 30+ years that the casks have contained Sherry.

WHAT’S YOUR FLAVOUR TYPE?

MaltHazelnut,Almond,Walnut,Chocolate,Caramel,Coffee, Sweet & Fragrant,Citrus,Banana, Stone Fruit, Fig,Apples,Jam,Raisin

Fresh, Leaves, Grass, Hay Yeast, Malt, Cream, Barley Forest BurntDusty,Mushroom,Floor, Vanilla,Bonfire,Seaweed,LapsangSouchong,Petrol,Iodine,Smoke,Moss Resin, Tobacco, Oak, Chestnut, Toffee, Caramel Pepper, Nutmeg,Vanilla,Ginger, Liquorice, Aniseed, Coriander

SCOTCH WHISKY

All Scotch whisky must be made from grain and aged in oak barrels for at least three years and finally bottled in Scotland. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product.

SCOTTISH WHISKY REGIONS

THE HIGHLANDS

Fruity, Rich and Aromatic, Spicy

Known as one of the most scenic regions in Scotland, the land of rugged peaks and heather covered moorland is geographically the largest of the whisky producing regions. Includes distilleries: The Dalmore, GlenDronach, GlenGlassaugh, Glenmorangie, Dalwhinnie, Tullibardine and more.

SPEYSIDE

Herbal, Floral, Rich Fruit, Sweet Has the largest number of distilleries, which include: Balvenie, BenRiach, Glenfarclas, Glenfiddich, The Glenlivet, The Macallan, Tamnavulin and more. Over half of Scotland’s malt whisky distilleries can be found within this one region. Speyside - the lush, fertile valley of the river Spey - is undoubtedly the heart of single malt whisky distilling in Scotland.

THE ISLANDS

Smoky, Peaty, Spicy, Bold, Intense

The Islands, an unrecognised sub-region, includes all of the whisky-producing islands (but excludes Islay): Arran, Jura, Mull, Orkney and Skye - with their distilleries: Arran, Isle of Jura, Tobermory, Highland Park, Scapa and Talisker. Rugged, windswept and barren, the island landscapes generally produce single malt whiskies with strong peaty, maritime aromas. The Islands’ malts are unmistakeably powerful, bursting with flavour, from the recognised smokiness apparent in almost all offerings, to the great balance between sweat and peat, found in the new Jura range.

ISLAY

Peat, Power, Smoke, Marine, Salt Bruichladdich, Lagavulin, Bowmore, Ardbeg, Laphroaig, Bunnahabhain, Kilchoman and Caol Ila. The majority of these whiskies rely on peat, a type of decayed vegetation that’s found in wetlands, to give them unique aromas and flavours. While for some they are unappealing and medicine-like, for others they are the ultimate whisky experience. Up for a challenge? Bruichladdich’s Octomore is the world’s most heavily peated whisky.

THE LOWLANDS

Light, Subtle, Dry

Now a handful of distilleries producing and selling whisky: Ailsa Bay, Auchentoshan, Bladnoch, Girvan and Glenkinchie. The terrain of the Lowlands is characterised by rolling fields which are ideally suited to growing grain for whisky. The softer landscape is mirrored in the region’s single malts which tend to be lighter in both colour and body, than those of the Highlands. With little or no peat used in the drying of the malt, the whiskies distilled here are generally fresh and light, fragrant and floral with cereal flavourings.

SCOTTISH DISTILLERIES

HIGHLAND SINGLE MALT

Founded in 1839. In 1867 Alexander Matheson decided it was time to pass on the distillery to new owners - Andrew and Charles Mackenzie. They brought with them not only the iconic 12-pointed Royal Stag emblem, which has adorned every bottle of The Dalmore since, but also a formidable desire for success. Their passion for creating an even better whisky would fuel a whole new era for The Dalmore.

The distillery is located on the banks of the Cromarty Firth, in Alness – 30 kilometres north of Inverness. Water is sourced from the Alness river. Their whisky is impossible to replicate due to an unconventional belief in the use of different stills, of various sizes and shapes, and their maturation process - where many expressions of The Dalmore are matured in two precious wooden casks: American white oak former Bourbon casks and exclusive aged Sherry casks from Gonzalez Byass.

At The Dalmore they are proud to push boundaries. Their fearlessness is evident in every single expression - from the bold creativity of King Alexander III, to the adventurousness of The Constellation Collection, and the individuality of The Paterson Collection.

THE DALMORE

12 Year Old Sherry Cask Reserve

This elegant 12 year old Highland Single Malt is finished in three different styles of aged Oloroso Sherry casks, balancing nutty flavours with the influence of sweet Pedro Ximénez Sherry casks.

HIGHLAND SINGLE MALT

THE DALMORE

12 Year Old

Matured for nine years in former Bourbon casks, the spirit is then divided – one half remains in the Bourbon barrels, while the other is transferred to exclusive 30 year old Gonzalez Byass Matusalem Oloroso Sherry butts before being reunited. Elegant, complex and rich on the palate with intense citrus and hints of sweet vanilla pod to finish.

THE DALMORE

15 Year Old

Matured for 12 years in American white oak former Bourbon casks. The whisky is then split equally between three different Sherry woods (Amoroso, Apostles and Matusalem Oloroso) for a further three years. Finally married together in an upstanding Sherry butt. On the palate: mandarin, vanilla and ginger with Christmas spice and oak on the finish.

THE DALMORE

18 Year Old

An evolution of The Dalmore house style. Matured initially for 14 years in American white oak former Bourbon casks, then transferred to 30 year old Matusalem Oloroso Sherry butts for a further four years. On the palate: dark chocolate, candied citrus fruits and rich coffee.

HIGHLAND SINGLE MALT

THE DALMORE

25 Year Old

Matured initially in American white oak, then carefully divided into rare 25 year old sweet Palomino Fino Sherry butts and 1980 first fill Bourbon casks. These exceptional whiskies are then expertly married together in Bourbon barrels before being transferred, for the final time into Tawny Port pipes from Portugal, for a totally unrivalled finish. On the palate: orange peel, chocolate truffles and liquorice.

THE DALMORE

30 Year Old

Matured in Ex bourbon and Tawny Port Pipes, this Dalmore presents a nose of rich dark chocolate and raisin. Flavours of jammy plums, dark chocolate, and toasted marzipan here round the profile of this 30 Year Journey.

THE DALMORE

35 Year Old

Sweet tropical fruits, banana and pineapple, slightly floral with bursts of citrus, sweet, Bakewell tarts and almonds. A faint breeze of sherry that defines further on the palette, becoming refreshingly fruity, with tropical mango and blood orange, balanced with a delicate sweetness. Hints of toasted hazelnuts and coffee beans. Lingering, fruits prevail and floral notes with a dash of spice finish this exceptional whisky

HIGHLAND SINGLE MALT

THE DALMORE Port Wood

Matured in American white oak ex-Bourbon casks and aged Tawny Port pipes. Aromas of sweet red berries, Seville oranges, plummy fruits, and sticky toffee pudding. Rich plums, sultanas, Sanguinello blood oranges, and macerated cherries to finish.

THE DALMORE Cigar Malt Reserve

Aged in American white oak former Bourbon casks, 30 year old Matusalem Oloroso Sherry butts and Premier Cru Cabernet wine barriques. Designed to be enjoyed with a good Havana. Tropical fruits, banana, toffee and vanilla ice cream on the palate. Rounding off with orange zest, bergamot and crushed spices on the finish.

Six cask finishes – small batch Bourbon casks, Matusalem Oloroso Sherry casks, Madeira casks, Marsala casks, Port pipes and Cabernet Sauvignon wine barriques – are exquisitely married, to craft a one-of-a-kind whisky with a rich and enticing flavour profile.

HIGHLAND SINGLE MALT

Founder, Sir Alexander Ramsay was one of the Scottish landowners who campaigned to license Scotch Whisky distillation. In 1824, he was one of the first to apply for a license, and the Fettercairn distillery was opened.

But despite Ramsay’s campaigning for regulation, he was a canny businessman, and he recruited illegal whisky makers to be his first stillmen. He recognised only they had the knowledge and skills he needed. So, from the very beginnings, they’ve been doing things a little differently in the pursuit of great whisky. In 1829, Ramsay’s Fasque estate, on which the distillery buildings sit, was sold to the Gladstone family. Their most famous son was William Gladstone – British Prime Minister four times during the late nineteenth century. Gladstone was a great friend to the Scotch Whisky industry. He abolished the taxes on malt and the Angel’s Share, and introduced legislation allowing Scotch to be sold in glass bottles for the first time.

In the mid-1950s, the whiskymakers at Fettercairn experimented, seeking ways to create a purer expression of their spirit. They found that pouring water down the still cooled the copper, increasing condensation inside so only the lightest vapours could rise for collection. They fashioned a copper tube around the top of the still to continually douse it with water - an ingenious and practical solution which remains unique in Scotch whisky-making to this day.

HIGHLAND SINGLE MALT

FETTERCAIRN

12 Year Old

After years of maturing in American white oak ex-bourbon barrels, our 12 Year Old is the colour of sunlight and amber honey. Come closer and discover the taste of our signature tropical house style with this welcoming single malt whisky. $

FETTERCAIRN

16 Year Old

Each release of Fettercairn 16 year old single malt will showcase a maturation journey that enhances the tropical distillery character derived from the copper cooling ring distillation process. The 2022 release brings together spirit from Sherry matured and Sherry finished casks. A hand-picked trilogy of 1st and 2nd fill Oloroso, Pedro Ximenez and ex-Bourbon casks finely balanced to accentuate the beauty of the tropical house style.

HIGHLAND SINGLE MALT

FETTERCAIRN

22 Year Old

Matured in ex bourbon casks, Banana, citrus fruit and plum, combines with raisin, fig and ginger bread. Spiced pear, caramelised orange and coffee, tempered by liquorice that then makes way to morello cherry, plum and treacle.

FETTERCAIRN

28 Year Old

Matured in ex bourbon casks, Banana, citrus fruit and plum, combines with raisin, fig and ginger bread. Spiced pear, caramelised orange and coffee, tempered by liquorice that then makes way to morello cherry, plum and treacle.

HIGHLAND SINGLE MALT

In 1826 the exuberant and extroverted James Allardice founded the GlenDronach Distillery and produced his ‘Guid GlenDronach’ single malt. In 1960 GlenDronach was bought by William Teacher & Sons. In 1968, GlenDronach was released as a single malt brand for the first time and the brand’s reputation grew from strength to strength.

As was the case in 1826, The GlenDronach Distillery patiently matures its single malt whisky in superior quality Sherry casks. Their distilling methods may be old-fashioned; however, they prefer to look on them as handcrafted techniques created through nearly 200 years of tradition. From the germination of the barley to the flow of the purest middle cuts of distilled spirit, every step in the GlenDronach journey is taken with meticulous care and immaculate timing. They have a ‘no compromise’ approach when choosing their world-renowned Sherry casks. Over the years of extended maturation, these carefully seasoned casks help create the unique richly sherried style that GlenDronach is famous for.

From its hillside home in the Scottish Highlands, The GlenDronach Distillery creates some of the finest richly sherried single malts you will ever taste. Located near Forgue, by Huntly, Aberdeenshire. Water sourced from the Dronach Burn, the distillery holds two wash stills and two spirit stills and has a capacity of 1,300,000 litres per annum.

HIGHLAND SINGLE MALT

GLENDRONACH

12 YO Original

This superb richly sherried single malt is matured in a combination of the finest Spanish Pedro Ximenez and Oloroso Sherry casks. Non-chill filtered and bottled at 43% ABV, the GlenDronach 12 years old original is a sweet, creamy dram. On the palate: warm, rich oak and Sherry sweetness, full mouth feel, raisins and soft fruits. Spicy with medium length.

GLENDRONACH

15 YO Revival

After ceasing production in 2015, The GlenDronach Revival Aged 15 years now returns to the core range of the distillery’s line-up. The expression embodies The GlenDronach’s signature style of Spanish Sherry Cask maturation in fine Pedro Ximénez and Oloroso sherry casks from Andalucía, quietly growing in stature for 15 years in the darkness of their dunnage warehouses.

HIGHLAND SINGLE MALT

GLENDRONACH

21 YO Parliament

Named ‘parliament’ after the colony, or ‘parliament’ of rooks that have been nesting in the trees overlooking the distillery for almost 200 years. Created by combining the finest Oloroso Sherry butts and Pedro Ximenez Sherry puncheons. Bottled at 48% ABV. On the palate: Sherry, bitter chocolate and spice.

GLENDRONACH

Port Wood

The GlenDronach Port Wood is inspired by the historical import of casked port into Scotland during the 19th century. During the 1800s, port was ‘de rigueur’, and many of the finest port pipes would travel from Portugal, down its Douro River, destined for the wine cellars of Scotland’s gentry. We have selected some of its finest port pipes to house The GlenDronach for a second maturation period of three years.

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GLENDRONACH

Peated

Unlike others in the GlenDronach core rangethis whisky been distilled using peated malted barley and pays homage to the peat historically used to dry malted barley in the traditional floor maltings. Matured in Bourbon casks followed by a second period of maturation in the finest Oloroso and Pedro Ximenez Sherry casks. Bottled at 46% ABV. Subtle peat compliments oak spices, heather and honey.

HIGHLAND SINGLE MALT

Glenglassaugh Distillery was founded by James Moir in 1875. He quickly established a reputation for making a quality whisky and the company prospered. He ran the distillery with his two nephews until 1892, when Glenglassaugh was purchased by Highland Distillers. After being completely rebuilt in 1960, the distillery continued to produce whisky until 1986 when it was mothballed.

The Distillery is located at the east end of the beautiful Sandend Bay in Portsoy, Banffshire with water for the distillery sourced from the Glassaugh Spring. The distillery sat silent for over 20 years until it was purchased by a group of investors and started production again in 2008. In 2013, the BenRiach Distillery Company took over Glenglassaugh distillery with the intention to bring it back to life by giving it the investment, commitment and care it deserves.

Glenglassaugh is produced using the highest quality Scottish barley and traditional distilling methods, their key focus being on quality. While many distilleries have become highly automated, at Glenglassaugh the spirit is still handcrafted by a small, highly skilled team dedicated to creating the highest quality product. Only the finest casks are selected to slowly mature the precious spirit, in coastal warehouses, until it is ready.

HIGHLAND SINGLE MALT

GLENGLASSAUGH

12 Year Old

Glenglassaugh 12 Year Old embodies their signature coastal style. Matured in bourbon, sherry and red wine casks for luscious waves of ripe fruit carried on an ocean breeze.

GLENGLASSAUGH

Portsoy

The neighbouring harbour village of Portsoy inspires the deep maritime flavour of this richly peated single malt, matured in sherry, bourbon and port casks.

GLENGLASSAUGH

Sandend

Inspired by the crescent beach of Sandend Bay, Glenglassaugh Sandend is matured in bourbon, sherry and manzanilla casks for luscious waves of flavour.

HIGHLAND SINGLE MALT

The Macallan was one of the first distillers in Scotland to be legally licensed. Since then they have built a reputation as one of the world’s leading single malt whiskies. The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland - and of their respective natural raw materials, combined with traditional methods and craftsmanship.

Their reputation for the extraordinary is characterised by the exceptional oak casks. Sourced, crafted, toasted and seasoned under the watchful eye of The Macallan Master of Wood, the handpicked casks are delivered to the demanding specifications of The Macallan Whisky Mastery Team. For every expression of The Macallan, the quality of the whisky is largely dependent on the quality of the oak casks it is matured in. With up to 80% of The Macallan’s final character and flavour determined by cask quality.

All the whiskies take 100% of their colour from the wood in which they are matured. As wood is a natural product, each tree is different and in turn, imparts different flavours and colours to the whisky during maturation. The skill of the whisky makers ensures colour is as consistent as possible from bottling to bottling, through the management and selection of the casks which provide the spectrum of natural colour essential to The Macallan single malt.

THE MACALLAN

12YO Double Cask

Marries the classic Macallan style and the unmistakable sweetness of American oak. This is a fully rounded single malt in perfect balance, with flavours of honey, citrus and ginger. Creamy butterscotch with a hint of toffee apple and candied orange on the nose. Deliciously honeyed, wood spices and citrus. The finish is warm, sweet and drying.

HIGHLAND SINGLE MALT

THE MACALLAN

12YO Sherry Cask

Matured exclusively in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. A matured character, the 12 Years Old delivers rich wood spice and dried fruits and a natural rich gold colour. The nose is complex with hints of vanilla. The taste is smooth, medium balanced with fruit, oak and spice. A long finish with sweet dried fruits, oak and spice.

THE MACALLAN

15YO Double Cask

A balanced single malt created by bringing the perfect harmony of two oaks into one single malt whisky. Sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character. Dried fruit, toffee and vanilla on the nose. Flavours of raisin and sultana build with hints of vanilla, wood spice and citrus. A warm finish.

SHERRY

HIGHLAND SINGLE MALT

THE MACALLAN

18YO Double Cask

Matured for 18 years in both American and European sherry seasoned oak casks. American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character. Dried fruit, ginger and toffee on the nose with orange with hints of clove and nutmeg. The taste is sultana with notes of caramel, vanilla and ginger, balanced by wood spice and citrus.

THE MACALLAN

18YO Sherry Cask

Matured in Jerez Sherry Oak European casks. A nose of treacle tart with stem ginger, soaked raisins and sultanas with a hint of orange and ground cinnamon. Soft and rich on the palette, with flavours of dark chocolate coated ginger with dates and dried apricots, balanced with oak and the sweetness of vanilla. A lingering finish with dried fruits, ginger and oak.

THE MACALLAN

25YO Double Cask

The Macallan Sherry Oak 25 Years Old forms part of our Sherry Oak Collection which features a series of single malt whiskies matured exclusively in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. This special single malt delivers an intensely rich and full flavour character, citrus, dried fruits and wood smoke.

HIGHLAND SINGLE MALT

THE MACALLAN

30 YO Double Cask

The Macallan Sherry Oak 30 Years Old forms part of our Sherry Oak range which features a series of single malt whiskies matured in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. Deliciously smooth with a long, rich finish, the natural dark mahogany colour of the 30 Years Old is the richest in the range.

THE MACALLAN CLASSIC CUT

M is the iconic result of an unprecedented collaboration between three masters of their crafts who shared the same unique objectiveto create the world’s most sophisticated whisky contained in an exquisite, exclusively designed crystal decanter. A masterpiece of design, M is brought to conception by creative director and legendary designer Fabien Baron, brought to life by Lalique mastery of crystal and brought to purpose by The Macallan.

HIGHLAND SINGLE MALT

THE MACALLAN Rare Cask

Rare Cask is crafted from the finest and rarest sherry seasoned oak casks, unearthed by The Macallan Whisky Mastery Team using their knowledge, skill, passion, and creativity in their quest to seek out the extraordinary.

THE MACALLAN Estate

This exceptional single malt draws its colour and flavour from maturation in smaller hogshead casks, allowing a greater surface area of wood to interact with the whisky to deliver an intricate character influenced by both Spanish and American oak casks. Bold and full bodied, Reflexion is a celebration of floral and vanilla notes, punctuated with fresh apples and apricots.

HIGHLAND SINGLE MALT

THE MACALLAN

No.6

No. 6 brings together the art of whisky making with Lalique exquisite craftsmanship to create a stunning whisky encased in the finest crystal decanter. This rich, complex single malt takes its unique natural colour and character from first fill sherry seasoned oak casks from Spain, handcrafted by the master craftsmen of Jerez de la Frontera, the home of sherry. The casks are taken from a single cooperage in order to ensure the infinite quality and character.

THE MACALLAN M

M is the iconic result of an unprecedented collaboration between three masters of their crafts who shared the same unique objectiveto create the world’s most sophisticated whisky contained in an exquisite, exclusively designed crystal decanter. A masterpiece of design, M is brought to conception by creative director and legendary designer Fabien Baron, brought to life by Lalique mastery of crystal and brought to purpose by The Macallan.

SPICY FRUITY

SPICY PEATY

HIGHLAND SINGLE MALT

THE MACALLAN

HARMONY II : INTENSE ARABICA

This special single malt is inspired by the Ethiopian Arabica bean. Ethiopia is claimed to be the birthplace of coffee as the Arabica bean was the first species of coffee to be cultivated. With a distinct coffee flavour, this whisky exudes notes of espresso, dark chocolate and sweet oak. The intensely flavoured single malt invites you to immerse yourself in a sensory journey through flavour and aroma.

THE MACALLAN

HARMONY III : AMBER MEADOW

The third release in the Harmony Collection continues to embrace the re-use of natural materials in its packaging. To mark this deep connection with the land, discarded meadow cuttings have been given new life in this presentation box and bottle labels. On the nose you’ll find rich orange and lemon, honeysuckle, vanilla, coconut and ripe barley fields.? The taste is characterised by rich oak, lemon, melon, classic scone, almond and green tea

SPEYSIDE SINGLE MALT

A Speyside single malt Scotch whisky as intriguing and extraordinary as Benriach could not have come to be without a unique whisky making heritage, dating from 1898, when founder John Duff built his distillery.

Ruggedly beautiful, Benriach stands on the site of the old Riach farm in north Speyside, drawing water from a mineral-rich aquifer, deep beneath the distillery. Thanks to a long-standing tradition of distilling three styles of whisky; classic unpeated, Highland peated and triple distilled, together with an eclectic selection of casks from around the world, our whisky makers are able to explore the full flavour possibilities of single malt, creating some of the richest, most multi-layered whiskies in Speyside.

This tradition continues today, under the guidance of Master Blender, Dr Rachel Barrie. Benriach is the story of a hidden Speyside gem; quietly revealing its treasures to be discovered and savoured.

SPEYSIDE SINGLE MALT

BENRIACH

The Original Ten

The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to Benriach.

BENRIACH

The Smoky Ten

Crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. Then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice. A perfectly balanced sweet and smoky finish.

BENRIACH

The Twelve

To make Benriach Twelve, Benriach spirit is three cask matured for at least twelve years in sherry casks, bourbon barrels and port casks. The whisky from each cask is then expertly married together to create a smooth, sherryrich single malt, layered with baked fruit, maple honey and cocoa, perfectly balanced with a lingering sultana and spiced mocha finish.

SPEYSIDE SINGLE MALT

BENRIACH

The Smoky Twelve

The perfect marriage of fruit, malt, oak and rich layers of smoke. Crafted from a combination of unpeated and peated spirit and three cask matured for at least twelve years in bourbon barrels, sherry casks, and Marsala wine casks. The whisky from each cask is then expertly married together to create a smooth, creamy single malt, multilayered with flavours of ripened fruit, aromatic smoky sweetness and warming oak spice.

BENRIACH

16 Year Old

After sixteen years of maturation, Benriach develops a richly balanced evolution of our signature Speyside style. Three cask maturation in bourbon, sherry and virgin oak brings layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.

SPEYSIDE SINGLE MALT

BENRIACH

The Twenty One

Crafted from a combination of unpeated and peated spirit and four cask matured for at least twenty one years in bourbon barrels, sherry casks, virgin oak casks and Bordeaux red wine casks. During long maturation Benriach’s sweet Speyside smoke mellows and integrates with the fruit, malt and oak. Rich layering develops into an elegant honey smoke, enriched through multi-layered cask maturation.

BENRIACH

The Twenty Five

Crafted from a combination of unpeated and peated spirit and four cask matured for at least twenty five years in sherry casks, bourbon barrels, virgin oak casks and Madeira Island wine casks. During long maturation Benriach’s sweet Speyside smoke mellows and integrates with the fruit, malt and oak. After twenty-five years, rich layering develops into caramelised smoke, further enhanced through multi-layered cask maturation.

BENRIACH

The Thirty

This exquisite single malt has been crafted from peated spirit and four cask matured for at least thirty years in sherry casks, bourbon barrels, virgin oak casks and port casks. During long maturation Benriach’s sweet Speyside smoke mellows and integrates with the fruit, malt and oak. After thirty years, rich layering develops into sublime honeyed smoke, further enhanced through multi-layered cask maturation.

A WORLD OF FLAVOUR

SPEYSIDE SINGLE MALT

SPEYSID E

SINGLE MAL T SCOTCH WHISK Y

Tucked away on the edge of the River Livet, the skilled, timeserved craftsmen and women at Tamnavulin Distillery have been creating their signature Speyside malt for over 50 years.

Their story began in 1966 with the opening of the distillery in the rural village of Tomnavoulin, Scotland. Although the doors were closed in 1995, they reopened in 2007 after a major distillery refurbishment. Since then, they have crafted exceptional single malt whisky with a true Speyside character; rich, smooth and mellow.

TAMNAVULIN

Double Cask

Bottled at 40% ABV and matured in American oak barrels for a sweet, mellow taste with a rich, smooth Sherry cask finish. On the palate: fresh, mellow notes of pear, creamy peaches, pineapple and a hint of Demerara sugar.

SPEYSIDE SINGLE MALT

TAMNAVULIN

Sherry Cask

Matured in American Oak and Sherry casks, nuances of banana, caramelised orange and fresh ginger completes this tapestry of temptation. A warm and inviting palate detects an avalanche of exotic flavours, glazed nectarines and frangipane, shortly enlightened by hints of sticky toffee pudding, Demerara sugar and Seville oranges.

TAMNAVULIN

German Red Wine Cask

Matured in American Oak and German Pinot Noir Cask, a nose of woody cinnamon stick, cherry jam, tart raspberry, and polished leather. Sour cherry, black pepper, and berry coulis, followed by fresh oak on the palette, a whack of dry baking spices and forest fruits to finish.

TAMNAVULIN

White Wine Cask

Matured in American oak barrels and sauvignon blanc white wine casks. Signature orchard green apple notes with banana, ripe honeydew melon and white peach skin. Fresh citrus, green grass, sweet hay with jasmine and vanilla coconut cream. Lemon, grapefruit and baked apple tart with a hint of cinnamon spice. Ginger and lime biscuits to finish. Soft, sweet and fruity.

SINGLE MALT DOUBLE FLAVOR

ISLANDS SINGLE MALT

Highland Park is made today, just as it was in 1798, using five keystones of production. No other distillery uses all five keystones, so no other whisky tastes like Highland Park. For whisky makers, location matters. It’s about the impact of local climate on casks - and the impact of casks on maturation. Orkney is a remote cluster of some 70 islands, scattered in stormy waters off the extreme north coast of Scotland where the North Sea meets the Atlantic Ocean, so their distillery lies almost in the Arctic Circle, on roughly the same latitude as Anchorage, Alaska. Yet the climate is surprisingly temperate, reaching highs of only 16°C in summer and lows of around 2°C in winter, perfect for a long, cool and evenly paced maturation in the island warehouses.

Creating a balanced whisky takes time and skill, but creating the intense balance that makes Highland Park stand apart also takes harmonisation. They think it’s fundamental but many distilleries deem it an extravagance. For every batch of Highland Park released, Gordon Motion, our Master Whisky Maker, selects and combines up to 150 casks, leaving the newly married spirit to rest for at least a month before being bottled. During that critical resting period, flavours from the different casks combine and harmonise, achieving an intense balance that’s delivered through our whisky’s fully rounded flavour and long, satisfying finish.

HIGHLAND PARK 12YO Viking Honour

The heart and soul of Highland Parka perfect harmony or aromatic smoky peat, sweet honey and rich fruitcake. Natural cask-driven colour with no additives. Glowing amber, average colour tint 12.4. Flavours of heather honey, fruitcake, winter spices, seville oranges and aromatic smoky peat.

HIGHLAND PARK 15YO Viking Heart

This is a wonderfully rich and complex single malt. Rich and spicy aromas of crème brulee, heather honey and crumbled cinnamon, intensely fruity to follow. A hint of freshly-baked sponge cake flavour, and you’ll find toasted cinnamon, citrus and vanilla notes linger in the aromatic waves of peat smoke.

HIGHLAND PARK 18YO Viking Pride

Named Best Spirit in the World in the Spirit Journal, on two separate occasions, the balance of the flavours owe everything to the five traditional keystones of production. Slow-burning, aromatic peat from Hobbister Moor; hand turned floor maltings, Sherry seasoned European oak casks, cool maturation in our temperate island climate and a long harmonisation.

HIGHLAND PARK 25YO

Remarkably complex in its maturity, yet surprisingly sweet for its age, the first whisky to achieve a perfect 100 in the Ultimate Spirits Challenge. The casks impart an astonishing flavour to the whisky as it matures – dark and full bodied with a rich and nutty spiciness, yet brimming with sweet dried fruits, cinder toffee and soft fudge. 25 years encased in oak has not only created a whisky with impressive depths, but time has delivered a vibrant sweetness too.

ISLANDS SINGLE MALT

HIGHLAND PARK

30YO

A fudgy sweetness combined with complex aromatic spices as well as dark chocolate orange and floral peat notes. Dry at the finish, it leaves an aromatic smoky flavour and a mouth-watering hint of mild, salty sea spray –the result of 30 years’ maturation on Orkney’s windswept island environment. Flavours of nutmeg, dark chocolate orange, aromatic peat smoke, sticky toffee pudding and sea salt.

HIGHLAND PARK

40YO Sherry Cask

Created with high proportion of first-fill sherry seasoned European oak casks, and bottled at 47.5% ABV, this 40 Year Old is testament to patience. Highly complex and beautifully balanced, this single malt whisky exhibits aromatic layers of smoke yielding to delicately sweet notes of toffee, dark chocolate and candied lemon. This whisky was described in Whisky Magazine as “an incredibly well drinking Highland Park… sharing some of the 18 Year Old’s refinement but taking it into a different league.”

ISLANDS SINGLE MALT

HIGHLAND PARK 50YO

Gordon Motion, our Master Whisky Maker, selected nine refill casks first laid down in 1968 and married them together in 2008. Re-racked into first-fill sherry seasoned oak casks, they were left to harmonise for a further 12 years. In 2020 he selected just one European oak butt and married it with some of our 2018 batch of 50 Year Old, kept back specifically for this purpose. delicate aromas of ripe black cherries, sweet Muscovado sugar, peaches and rich dark chocolate, conveyed on a whisper of new leather and soft peat smoke. A complex and vibrant intensity of flavours follows with exotic spices, candied orange peel, toasted oak and ripe apricots delivering a deliciously rich yet fragrant sweetness. Dry spices and the impression of dark espresso coffee linger at the finish, enrobed in aromatic peat smoke.

HIGHLAND PARK 54YO

The distillery’s oldest and rarest release to date, Highland Park 54 Year Old is intensely rich, sweet and complex. Intriguing aromas of exotic lychee and aromatic camphor, vintage oak and delicate peat, herald the exquisitely balanced flavours that follow. Warm spices – crushed cumin and coriander seeds – emerge and subside to reveal fragrant notes of summer rose and jasmine, with just a hint of honeyed kiwi fruit and pistachio biscotti. Sweet and spicy at the end, woody notes give way to a lingering whisper of sweet fenugreek and heathery peat smoke.

Only 225 bottles have been released – representing every year of production in Highland Park’s 225-year history – each one steeped in the magic of the Orkney Islands.

ISLANDS SINGLE MALT

Originally established in 1810, the Jura distillery was reborn in 1963 and with it a local community was revived.

It’s the journey that makes Jura whisky a long way from ordinary. It begins on the Island’s tallest mountains, the Paps of Jura. The wild mountains filter the water down to Market Loch below.

It takes time to make a whisky that tastes as rich and rounded as Jura Single Malt Whisky. They source the best barrels from around the world to mature their unique spirit.

Jura’s iconic, seafaring bottles with their rounded edges were historically designed to withstand the roughest of journeys from their home to the furthermost corners of the globe.

Initially Jura produced a smoky spirit; however the rebirth in 1963 forged a new path for the distillery which began crafting spirit with unpeated malt. Today, Jura embraces both to create a single malt with subtle smoke complimented and balanced by the sweetness of American oak former Bourbon casks and enhanced by wine casks from Europe.

ISLANDS SINGLE MALT

JURA

10 Year Old

Matured in American white oak former Bourbon barrels for 10 years and finished in Oloroso Sherry casks from Jerez, Spain. Bottled at 40% ABV this signature malt from Jura delivers flavours of Sherry sweetness, dark chocolate and subtle smoke.

JURA

Seven Wood

Crafted from American white oak former Bourbon barrels and six different French oak barrels. Bottled at 42% ABV this subtly smoky island malt, influenced by seven different casks, delivers tropical sweetness, milk chocolate and a whisper of smoke.

JURA 18 Year Old

Matured in American white oak former Bourbon barrels and enhanced by a finish in Premier Grand Cru Classé Bordeaux barrels. Bottled at 44% ABV this rich island malt delivers berry sweetness, cocoa and refined smoke on the palate.

ISLANDS SINGLE MALT

JURA

Bourbon Cask

Matured exclusively in American white oak former Bourbon barrels and bottled at 40% ABV, this island malt imparts flavours of vanilla spice, citrus and gentle smoke. An entry point to what the new Jura range has to offer.

JURA

Red Wine Cask

Jura Cask Editions celebrate the connection between the land and spirit. Uniting the distinctive regional flavours of selected red wine cases with our island malt, this unique red wine cask edition continues to explore the world of cask finishes in ever more innovative ways.

JURA

Rum Cask

Jura Cask Editions celebrate the connection between the land and spirit. Bringing distinct regional flavours of selected casks from around the world to our island malt. This rum cask edition explores the world of cask finishes from the Caribbean.

ISLANDS SINGLE MALT

JURA

12 Year Old

JURA

14 Year Old Rye

Flavours of smouldering cocoa nibs and rich rice pudding. Baked apples sprinkled with spice, Leathery touches, Rich and rounded, with an initial burst of barrel char halted by milk-chocolate, raisins and toffee sauce. The char rumbles along behind, rising at the end with a plume of soft peat smoke. Smoky bonfire-baked apples fade to leave a hint of mint and menthol. $

Matured exclusively in American white oak former Bourbon barrels and bottled at 40% ABV, this island malt imparts flavours of vanilla spice, citrus and gentle smoke.

An entry point to what the new Jura range has to offer.

JURA

Tide 21 Year Old

A sweet, fruity and nutty single malt with indulgentwaves of depth and intensity matured in american white oak ex bourbon barrels, this whisky is then finished in hand-selected virgin american white oak casks, giving it a sweet, fruity and nutty flavour. This truly special whisky is available worldwide.

ISLAY SINGLE MALT

The distillery was founded in 1881 as a state-of-the-art distilling facility by the enterprising Harvey brothers. Today, Bruichladdich’s aim is to create the most thought-provoking whisky possible.

Bruichladdich spirit matures all its life in warehouses above Loch Indaal (the fresh salt tang is a signature accent of Bruichladdich single malt) and it is the only major distiller to bottle spirit on the island itself. Bruichladdich whisky is bottled using Islay spring water. This is natural whisky, non-chill filtered and colouring free.

Bruichladdich is proud to carry on the Harvey brothers’ legacy of progressive, Hebridean distilling.

ISLAY SINGLE MALT

BRUICHLADDICH

The Classic Laddie

Signature style permanent release multi vintage. Crafted to showcase the classic, floral and elegant style of Bruichladdich. Unpeated, made from 100% Scottish barley, trickle distilled, then matured by the shores of Loch Indaal in premium American oak.

BRUICHLADDICH

Black Art

Black Art – a series of cuvees, each one a personal selection of very special casks. Casks that demanded to be watched, the assemblage of which would never be divulged. This is the distiller’s secret.

ISLAY SINGLE MALT

BRUICHLADDICH

18 Year Old

Matured primarily in ex-Bourbon casks and a small number of wine casks. Full bodied and beautifully fragrant, notes of honey, butterscotch, and citrus orange open on the nose, with a medley of tropical fruits and toasted mellow oak lingering on the palate.

BRUICHLADDICH

30 Year Old

Matured in handpicked, exceptionally rare ex-Bourbon casks. Bottled at 43% bringing the sweetness of toasted oak, honey and soft vanilla to the fore. Delicate yet complex, a hint of dark chocolate complements the spirit’s elegant floral profile while the gentle influence of sea air lingers – a subtle nod to the whisky’s all-Islay maturation.

ISLAY SINGLE MALT

BRUICHLADDICH

Port Charlotte 10

This Port Charlotte 10 year old has been conceived, distilled, matured and bottled on Islay alone. They are a young team with deep-rooted values, and an ambition to make the ultimate “Islay” Islay whisky. As the flagship it showcases the Bruichladdich elegance with barbecue smokiness and sweet malty notes.

BRUICHLADDICH Islay Barley

Farm to glass single malt from Bruichladdich made entirely with grain grown within 10 miles of the distillery. Maturation in 75% first-fill Bourbon barrels and 25% wine casks layers this fruity, unpeated whisky with rich vanilla and oak spice. Bruichladdich’s hallmark yellow fruits and honey abound on the palate, balanced nicely by subtle citrus and coastal minerality.

ISLAY SINGLE MALT

Octomore is the world’s most heavily peated whisky series. Connoisseurs of single malts from around the world have created a cult following of this whisky series. Each release is a powerful illustration of the art of the master distiller. Each edition is unique, limited and finite. A celebration of nuance. It can never be reproduced.

Octomore 13.1

Octomore 13.1 is as youthful and dynamic as its super-heavily peated predecessors. Distilled patiently from the 2015 harvest of 100% Scottish Mainland barley, malted to a stratospheric 137.3PPM and matured in the highest quality American oak casks, this five-year-old spirit is truly remarkable.

Octomore 13.2

Octomore 13.2 offers an alternative maturation to the structural brilliance delivered by its 13.1 counterpart. Following a similar path to the Octomore 13.1, this 13.2 edition is also distilled from 100% Scottish Mainland barley and has been malted to a similar peating level at 137.3PPM. In an indulgent point of difference, the fiveyear- old spirit has spent its entire maturing life in Oloroso butts from Fernando de Castilla.

Octomore 13.3

Octomore 13.3 demonstrates the force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, on a single farm. Raised by friend and farmer James Brown, just two miles south of the distillery, this crop of Concerto barley was distilled in 2016 from the 2015 growing season, patiently coaxed through our Victorian distillery and filled into first-fill ex-American oak & second fill European oak casks.

SCOTCH BLENDS

Authenticity since 1800, six generations of the Gloag family have ensured the best quality in every single drop. The red grouse pictured on The Famous Grouse bottle was originally drawn in 1897 by Philippa Gloag, the daughter of founder Matthew Gloag.

The Famous Grouse blended recipe is a jealously guarded secret, but at its heart lie two of world’s most respected single malt Scotch whiskies, The Macallan and Highland Park.

Our founder, Matthew Gloag, wanted his whisky to be enjoyed outdoors and with good friends. He was inspired by the Scottish countryside and he named his whisky after the occasion it was for – a celebratory toast after a day in the hills – and Scotland’s game bird, the grouse.

SCOTCH BLENDS

THE FAMOUS GROUSE

Finest

Scotland’s favourite whisky is a blend crafted from the finest malt whiskies, married with exceptional grain whiskies for the smoothest possible taste. It is characterised by a full, golden, bright appearance and its balance of flavours, with a hint of citrus fruit, provide the distinctively long and clean finish characters into one lasting union.

SCOTCH BLENDS

Founded in 1815, in a suburb of Edinburgh, Charles Mackinlay & Co Ltd started production of whisky in the 1860s. In 1907, their whisky was selected by Lord Ernest Shackleton and brought to his Antarctic hut. Having been inherited over several generations, the Mackinlay secret technique of blending continues to offer superb whiskies. Their range now consists of a distinctive five year old blend, Richard Paterson’s replica of the 1907 whisky - Shackleton

‘The Journey’ Rare Old Highland Malt and the recently launched Shackleton Blended Malt.

190 years of experience go into the unique skill of achieving a perfect balance.

MACKINLAY’S

Shackleton Blended Malt

It is rare that something truly unique comes along in the whisky worldShackleton’s Whisky is one such thing. Inspired by Sir Ernest Shackleton and his story, Richard Paterson has spent many years perfecting this new whisky. Shackleton has been expertly crafted by using a recreation of the antique Mackinlay’s as its foundation, combined with the finest Highland malt whiskies.

SCOTCH BLENDS

Whyte & Mackay can trace its roots back to 1844 in Glasgow. The River Clyde is where their story started, an area better known for its shipbuilding. In fact, at that time, one in every five ships sailing the seas was built and launched there. So when James Whyte and Charles Mackay saw an opportunity to provide the hard working residents of Glasgow with an alternative to Cognac, their superior blended whisky, Whyte & Mackay was launched.

As the population of Glasgow grew with immigration from the Highlands, Ireland and Europe, so did the popularity of Whyte & Mackay. That popularity lives on today, as does the pride and passion of their two founding fathers - James Whyte and Charles Mackay - in every glass of their whisky.

Still based in Glasgow – producing consistently smooth and rich tasting whisky. Partly thanks to their triple maturation process and partly down to the abiding genius of their third generation master blender and those who came before him.

SCOTCH BLENDS

WHYTE & MACKAY

Special Blended Scotch

Whyte & Mackay can trace its roots back to 1844 in Glasgow. The secret behind its award-winning taste is the triple maturation process and the way it is blended, by third generation Master Blender – Richard Patterson, to ensure no single whisky dominates another. Malt and grain whiskies are chosen from Highland and Speyside, then are separately aged and finally married in Sherry casks. This process produces mellow and exhilarating flavours.

IRISH WHISKEY

The word ‘whiskey’ is an Anglicisation of the first word in the Gaelic phrase; “uisce beatha” meaning ‘water of life’. Irish whiskey is distilled three times as opposed to Scotch which is primarily distilled twice. This extra distillation creates a smoother, lighter flavoured whiskey. In the 1890s Irish whiskey was the most popular in the world with over 37 distilleries in Dublin alone. After a decline, due to Prohibition, it has been one of the fastest growing spirits in the world year on year since 1990. The Teeling Distillery is the first new distillery to open in Dublin in over 125 years and won World’s Best Whiskey Visitor Attraction in 2016, one year after it opened, not to mention the countless array of medals received for their whiskies at the world’s most prestigious competitions.

IRISH DISTILLERIES

IRELAND

Dublin

Belfast

Galway

Cork

Slane

IRISH WHISKEY

The Slane Distillery is located in the Village of Slane and built into the 230-year-old gothic stables of Slane Castle. Slane Village is nestled deep within the idyllic Boyne River Valley - once a haven for Irish whiskey distilling.

Natural resources make Slane distillery ideal for a whiskey that merges the tradition of the past with the nature of the emergent Ireland we know today. 100% of the energy needed to make Slane Irish Whiskey comes from making the whiskey. Signature triple casking; blended by Master Distiller Chris Morris, creates a truly unique dram displaying the smoothness of Irish whiskey with a complex finish, imparted by the art of the cask.

SLANE

Irish Whiskey

True Irish whiskey, aged in unique virgin, seasoned, and Sherry casks and expertly blended. Virgin and seasoned casks are raised by hand at the Brown-Forman Cooperage in Louisville, while Sherry casks are provided by way of Jerez, Spain. The quality of barrels and mastery of ageing and blending results in an exceptionally complex, smooth Irish whiskey. To taste – spicy at first, but quickly sweetened with rich caramel, vanilla and butterscotch atop a deep layer of dried fruit.

IRISH WHISKEY

Whiskey making and entrepreneurship has been in the Teeling genes since 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane. Right back in the heart of the Liberties district of Dublin city, Jack and Stephen Teeling, the latest generation of whiskey makers, set up the Teeling Whiskey Company in 2012. In 2015 they opened the Teeling Whiskey Distillery, the first new distillery in Dublin in over 125 years, and just a stone’s throw from their ancestral distillery.

With one eye on the past, but looking to the future, Teeling are the new generation of Dublin distillers. They approach their craft with a respect for generations past but with the confidence to forge the next chapter of Irish and Dublin whiskey. Teeling uses its own well, taking water from the Camac river in the city.

The distillery is a fully functional pot still distillery producing up to 500,000 litres of spirit each year. With the opening of the distillery came the opportunity to fully control the entirety of production. They are able to truly innovate and are crafting unique whiskeys through mash bills, fermentation and distilling techniques. Bottled at a higher ABV than most, of at least 46%, the revival of Irish whiskey is well and truly upon us.

IRISH WHISKEY

TEELING Poitin

This limited release is triple distilled, in traditional copper pot stills, and is bottled straight from the still, with no maturation. It lends itself to be consumed in a variety of ways, neat, with water, with mixers and as a component of cocktails. It consists of 50% unmalted barley and 50% malted barley and is bottled at 52.5% ABV. We suggest serving it with a premium tonic water and a slice of orange peel over ice.

TEELING Small Batch

Teeling’s flagship and their attempt to create the most interesting blended Irish whiskey. This small batch bottling consists of hand selected casks which are given further maturation in former Flor de Cana Rum barrels, imparting an extra sweet and smooth flavour unique to Irish whiskey. Bottled at 46% with no chill filtration.

TEELING

Single Grain

Won Best in Class annually at the World Whiskies Awards since its release, and one of only a handful of single grain bottlings in the world. Fully matured in Californian red wine barrels resulting in an intensely fruity and beautifully amber liquid, with lush berry notes. Bottled at 46% with no chill filtration.

IRISH WHISKEY

TEELING

Single Malt

Made from 100% malted barley from a range of different ages, including malt whiskey distilled in 1991. Consists of a vatting of five different wine cask (Sherry, Port, Madeira, White Burgundy, Cabernet Sauvignon) finished Irish malt whiskeys. A balance of dry fruits, citrus, vanilla, spice and cloves. Bottled at 46% with no chill filtration.

TEELING

Pot Still

Crafted using a recipe of 50% Unmalted Spring Barley and 50% Malted Barley. A combination of Virgin Oak, Ex-Wine and Ex-Bourbon Barrels give us a citrusy grapefruit on the nose, with a luscious peach, white pepper and lychee palate.

TEELING

Blackpitts

An inviting nose where barbecue smoke and cloves are intermingled with fresh notes of butterscotch and orange peel. On the pallet a fascinating blend of Applewood smoke, honey and all spice are married with stewed pears and fresh grilled pineapple. This whiskey finishes with the return of a savoury smoke over a lingering wood undertone, which combines delightfully with notes of salted caramel.

BOURBON & AMERICAN WHISKEY

Bourbon and American whiskey’s roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any colouring or flavouring additives. Unlike Scotch or Cognac, American whiskey must, by law, be aged in new, charred oak barrels and be no more than 160-proof (80% alcohol by volume). In order to be classified as ‘straight’ whiskey, it must be aged for at least two years and unblended. American whiskeys entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most Bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber colour comes from the wood that it’s aged in for at least two years, while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.

BOURBON

Produced using a mash of 51%-80% corn, and aged in new, charred white-oak barrels, Bourbons display the sweeter style associated with American whiskey.

WHEAT RYE

Using a mash of at least 51% wheat, and aged in new, charred white-oak barrels; it’s only the grain which differentiates wheat whiskey from Bourbon, resulting in a softer style.

Made from a mash of at least 51% rye and aged in new charred-oak barrels, these are spicier and fuller-bodied than Bourbons, making an excellent alternative to Bourbon in the classic Old Fashioned cocktail.

TENNESSEE CORN

Must contain at least 80% corn in the mashbill and aged in uncharred oak barrels, corn whiskey is the historical style of American whiskey – inexpensive, aged for a short time and intended for immediate consumption, these show off the spirit’s natural character.

White Dog is the American term used for unaged whiskey, also known as ‘moonshine’ or ‘white whiskey’. Bottled directly after distillation, usually with water added to reduce it to drinking strength, these show off the character of a distillery’s spirit in its most natural form.

OTHER AMERICAN

Other styles of American whiskey include single malt, blended and flavour infusions, as well as those made by craft or micro-distilleries which do not fit into any of the above categories for various production reasons.

Made from a mash of at least 51% corn and aged in new charred-oak barrels, these differ from Bourbon in two ways: they must be made in the state of Tennessee, and generally use the Lincoln County Process, whereby the whiskey is filtered through maple charcoal before bottling. The prime example of this is Jack Daniel’s, whose iconic No.7 bottling is world famous.

Louisville, Kentucky

Versailles, Kentucky

Louisville, Kentucky

Lynchburg, Tennessee

WHITE DOG

AMERICAN WHISKEY

Early Times came into being in 1860, at Early Times Station, Kentucky. Kentucky water is perfect for making whisky because it is naturally filtered through limestone springs which makes it rich in minerals that add flavour and help with fermentation.

Early Times began to prosper in 1920 when Prohibition began and Early Times was designated a ‘medicinal whisky’, making it exempt from the law.

EARLY TIMES

Bourbon Whiskey

Early Times Kentucky Whiskey is the epitome of good, honest American whiskey at its best. Early Times’ proprietary formula and unique aging process create a smooth, flavourful, easy-to-drink whiskey. Because it is so mellow, it is easy to drink both neat and in mixed drinks.

AMERICAN WHISKEY

Jack Daniel’s believed “Every day we make it, we’ll make it the best we can.” For Jack that meant mellowing his whiskey drop by drop through 10 feet of sugar maple charcoal. Seven generations later, they still mellow the whiskey just as Mr. Jack did.

The reason is simple – it imparts a distinctive smoothness folks have come to expect of Jack Daniel’s charcoal mellowing which makes Jack Daniel’s what it is – a Tennessee Whiskey and not a Bourbon. It refines the whiskey’s rich flavour even before it is fully matured in barrels of their own making.

It’s a painstaking process that demands extra attention and makes the whiskey a bit more costly to craft. But Mr. Jack wouldn’t have it any other way.

Jack Daniel’s is made from 80% corn, 12% barley and 8% rye . Using only No. 1 quality grade corn gives the mash an inviting sweetness. An ample amount of rye rounds out the sweetness with robust notes of pepper and spice. And just enough malt brings it all together with a creamy smoothness.

AMERICAN WHISKEY

JACK DANIEL’S

Old No.7 Whiskey

Made using a very old process of passing the newly distilled whiskey through 10 foot high mellowing vats, packed with sugar maple charcoal. Jack Daniel’s still insist on the same meticulous processes and draw water from the same natural underground cave in Lynchburg, Tennessee. The same as Mr Jack Daniel did all those years ago.

JACK DANIEL’S

Gentleman Jack

This Jack Daniel’s Tennessee whiskey differs from the Old No.7 Black Label in that it is the only whiskey in the world twice charcoal mellowed (once before and once after ageing), creating an exceptionally smooth whiskey with a rich rewarding taste.

JACK DANIEL’S Single Barrel Select

A fine, hand-crafted single barrel whiskey with a robust flavour and Jack Daniel’s smooth charcoal mellowed character. Due to the subtle differences in each barrel selected by master distiller Jimmy Bedford, each bottle is hand labelled with rick number, barrel number and bottling date.

AMERICAN WHISKEY

JACK DANIEL’S Single Barrel Rye

Jack Daniel’s first new grain bill in 150 years. This historic creation marries the smoothness of Jack Daniel’s with a unique 70% rye grain bill. Complex flavours of ripe fruit mingle with light toasted oak notes to create a taste rich with spice and a pleasant lingering finish. This is a big, bold rye that does not overpower. 70% rye, 18% corn and 12% barley.

JACK DANIEL’S Sinatra Select

The Master Distiller selected a number of specially crafted barrels which are maturing a bold Jack Daniel’s Tennessee whiskey. These ‘Sinatra Barrels’ were crafted to provide full character and a rich amber colour by exposing extra layers of toasted wood on the inner surface of the barrels.

JACK DANIEL’S

Tennessee Honey

Rich notes of natural honey, sweet molasses and roasted nuts glaze the distinctive nose of classic Jack Daniel’s. Tennessee whiskey with honey and delicate hints of molasses, chocolate and pralines. Smooth with long trails of rich honey and nut character.

AMERICAN WHISKEY

JACK DANIEL’S

Tennessee Fire

Jack Daniel’s Tennessee Fire has been eagerly anticipated ever since its 2014 US release. Combining the legendary No.7 with a fiery cinnamon liqueur, this is sweet and spicy with notes of vanilla. Best enjoyed on its own, slightly chilled.

JACK DANIEL’S

Tennessee Apple

Highly versatile, deliciously smooth, and refreshing, Jack Daniel’s Tennessee Apple combines proprietary crisp, green apple liqueur with the unique and unmistakable character of Jack Daniel’s. It’s an apple-flavored whiskey that only Jack Daniel’s can deliver.

JACK DANIEL’S

Rye

Crafted with their 70-percent rye grain bill, natural spring water from their own Cave Spring Hollow, and Jack’s time-honoured charcoal mellowing process, Jack Daniel’s Tennessee Rye is a whiskey that could only come from Lynchburg, Tennessee.

AMERICAN WHISKEY

JACK DANIEL’S BONDED

Dark Mahogany in appearance, distilled in American Oak barrels.The flavour delivers layered notes of caramel with dark brown sugar, cooked fruit and seared oak giving way to a warm smoke & spice finish. The Bottled-In-Bond Act (1897) stipulates that the whiskey must be from a single distillery, from one distilling season, bottled at 50% ABV (100 proof), aged in a federally bonded warehouse for at least four years (seasons to mature)

JACK DANIEL’S TRIPLE MASH

Dark Mahogany in appearance, distilled in American Oak barrels.layers of toasted wood on the inner surface of the barrels. Triple Mash. A blend of three bonded whiskeys with pleasant notes of honey, malt, and soft oak leading to a long-lasting well-rounded finish. Bottled in Bond. Distilled by a single distillery, during a single season & matured in a government bonded warehouse for at least 4 years

AMERICAN WHISKEY

A truly rare and distinctive occasion took place in Louisville, Kentucky in 1870. When George Garvin Brown sealed Bourbon in a bottle for the very first time, he did so knowing it would guarantee quality and consistency for Bourbon lovers everywhere. And five generations and nearly 150 years later, the family still watches over the production of every drop of Old Forester with that same care.

Old Forester is officially the longest running Bourbon on the market today, the first Bourbon ever sold in sealed bottles and the only Bourbon to still be produced during Prohibition.

AMERICAN WHISKEY

OLD FORESTER

Bourbon Whiskey

Old Forester’s full body and robust flavour derive from its painstaking production and ageing process. Its unique yeast strain and grain content combine to produce a mash of extraordinary complexity. It is ultimately distilled twice and then aged in newly toasted oak barrels, for a period of four to six years, before bottling. The higher alcohol level of 43% delivers a full proof flavour. It is amber in colour, the nose is sweet and spicy and the body is medium to full with butterscotch and oranges.

OLD FORESTER Statesman

Inspired by the film, “Kingsman: The Golden Circle,” Old Forester Statesman offers bold flavour, blended to a smooth 95 proof from hand-selected casks of their famed Kentucky Straight Bourbon Whisky. The Statesman offers an exceptional balance of heat and spice. On the palate buttery leather is quickly dominated by a bold flash of pepper, cinnamon bark and sharp citrus.

AMERICAN WHISKEY

The Spirit of New Orleans.

In 1874, founder and legendary southerner M.W. Heron created the first batch of his genuine smooth-drinking whiskey, blended with his very own fruits and spices.

This original recipe is fitting for a whiskey that is still deeply rooted in the local flavour and vibrant soul of one of the most unforgettable places in the world - New Orleans. Where there’s a party on every street, a story behind every door and a mischievous smile inviting you to be a part of it all.

All masterfully blended by Drew Mayville, Master Blender at the world’s most awarded distillery – Buffalo Trace, KY.

So grab some friends, a bottle and some ice, or a bartender that knows a thing or two, and indulge yourself in the true Spirit of New Orleans. Our pick: the Southern Black & Sour or the Black Old Fashioned.

AMERICAN WHISKEY

SOUTHERN COMFORT

Original

A recipe perfected, and initially named Cuffs & Button, by New Orleans bartender – Martin Wilkes (‘M.W’) Heron. His desire to soften the harsh whiskeys of the 1860s, led him to blend whiskey with various fruits and spices and gave rise to the flavour profile we know today as Southern Comfort. Sweet, smooth and delicious.

$

SOUTHERN COMFORT

100 Proof

From a secret, and very old, recipe that is the soundtrack to drink to the smoky bars and muted horns of the American South. Smooth and easy on its own, it mixes with just about anything. 100 Proof maintains the iconic flavour, but with the additional alcohol content which results in a unique, smooth taste with extra bite.

$ $

AMERICAN WHISKEY

Woodford Reserve isn’t manufactured, it’s crafted in small batches. This artisanal process creates a perfectly balanced Bourbon comprised of more than 200 detectable flavour notes - from bold grain and wood, to sweet aromatics, spice and fruit and floral notes which give Woodford Reserve its distinct taste with a crisp, clean finish.

Unlike Scotch, which uses grain as its primary ingredient, Bourbon uses corn. Woodford Reserve has a very high corn percentage of 72%, compared to the average Bourbon of 52%. The rest is then made up of rye (a high 18%) and malt (a low 10%) which form the basis of its compound flavour.

The Woodford Reserve Distillery is nestled amid the rolling hills and thoroughbred farms in Versailles, Kentucky. A National Historic Landmark, the present day Woodford Reserve Distillery sits on Kentucky’s oldest distilling site, where Elijah Pepper began crafting whiskey in 1812. Today Chris Morris maintains the position of Head Master Distiller and as the second Master Distiller ever at Woodford Reserve, Chris knows the keys to making good whiskey and spends his days innovating and planning future releases such as the Master Collection series.

AMERICAN WHISKEY

WOODFORD RESERVE

Bourbon Whiskey

The perfectly balanced taste of the Woodford Reserve Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavour notes, from bold grain and wood, to sweet aromatics, spice, and fruit & floral notes. It’s silky smooth, almost creamy at first with a long, warm satisfying tail.

WOODFORD RESERVE

Double Oaked

An innovative approach to twice barreled Bourbon creates the rich and colourful flavour of Woodford Reserve Double Oaked. Uniquely matured in separate, charred oak barrels – the second barrel deeply toasted before a light charring. To taste it is a full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices.

WOODFORD RESERVE

Rye Whiskey

Made in the traditional style of Kentucky ryes, Woodford Reserve Kentucky Straight Rye Whiskey delivers bold flavours of pepper and tobacco with a long fruit and sweetly spiced finish. The Woodford Reserve rye mash bill contains 53% rye and is bottled at 45.2% ABV.

AMERICAN WHISKEY

WOODFORD RESERVE

Malt Whiskey

Unlike a typical malt whiskey, this is 51% malt and aged in new charred oak barrels, making it the malt whiskey for bourbon drinkers. The result is richly flavorful and complex and amplifies the nutty characteristics found in the original Woodford Reserve. Using malt grain allows the wood to play a big role in the flavour.

WOODFORD RESERVE

Baccarat Edition

Woodford Reserve Baccarat Edition is crafted by uniquely finishing the most complex and balanced Kentucky Bourbon in select XO Cognac barrels. Sourced by our Master Distiller Chris Morris, each barrel has seen three seasons of cognac before being filled with Woodford Reserve.The result is the best of both spirits – a balance of crisp American and French oak notes, complex fruit character, subtle spiciness and a creamy confectionary finish.

$ $ $ $ $

JAPANESE WHISKY

Whisky production started in Japan in 1923 and is currently home to over ten operating single malt distilleries, many of which have opened in the last few years. The Japanese style is varied, with grain, single malts and blended whiskies all being produced there. From light and floral, through to heavily Sherry influenced, there are also peated expressions made with varying levels of smokiness. Overall, these whiskies are elegant and refined, and at times the use of native Mizunara White Japanese Oak imparts a unique and perfumed woody aroma and taste. In Japan, a blended whisky will generally only contain malt whisky from the distilleries owned by that same company.

HOKKAIDO

TOKYO OSAKA NAGANO

JAPAN Yamanashi, Japan

JAPANESE WHISKY

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located in Kagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers.

Mr Kiichiro Iwai designed their original pot stills. He was a boss of Taketsuru (Nikka’s founder), and he is one of only four Japanese listed in the Top 100 most influential people in the history of whisky in the world.

Mars is the third largest Japanese whisky maker after Suntory and Nikka. Their whiskies are elegant, smooth and very complex – designed to be paired with food.

JAPANESE WHISKY

MARS

Iwai

A rich gold whisky with light, sweet, floral fragrances and notes of sweet pear and dark cacao. It has a beautiful soft body with underlying flavours of dried fig and allspice with a soft malt finish and hints of ginger cookies and honey milk. Aged in small Bourbon casks.

MARS

Iwai Tradition

A rich gold whisky with complex, sweet honey and malt fragrances. With notes of burnt sugar cane, sweet peat, orange marmalade, cedar and cigar. This whisky has a distinctively rich full bodied finish. Aged in Bourbon, Sherry, American white oak and Mizunara casks.

JAPANESE WHISKY

MARS

Cosmo

Aged in a combination of former Sherry and Bourbon casks, Mars Cosmo is a blended malt featuring whisky from Japanese distillery Shinshu, as well as whiskies from undisclosed Scottish distilleries. The result is a tasty blend of sweet flavours such as honey, caramel and ripe fruits, subtly highlighted by some woody and smoky hints.

MARS

Komagatake

The 2014 distillation of malt whisky matured in new Bourbon and American white oak barrels, mixed with Sherry casks of malt aged for more than 20 years. It is a single malt whisky of soft and gorgeous scent with the flavour of ripe fruits from the long-aged malt in Sherry casks. Limited release.

OCEANIC SINGLE MALT

AUSTRALIA

Distilling down under began with the arrival of Scottish Settlers to the Australiasian corner of the Pacific, legalized in 1820 in Australia, and then emerging in New Zealand with Scottish Settlements in the South Island less than a decade later. Though distilling thrived in both countries for the few decades that followed, not everyone would be pleased with the success of these expatriated distillers.

Sydney, Australia

New Zealand distilling would face intervention from Scottish Banks, causing them legally to cease production from the 1870’s until the 1970s - a full century later when sanctions were lifted.

The face of contemporary whiskey is vastly different nowadays, embracing the character of these unique environments within the traditions of single malt distillery.

Central Otago New Zealand

OCEANIC SINGLE MALT

Everyone loves a compelling story. A tale with twists and turns, unconventional characters and remarkable events.

Better still, that rare collection of prose whose narrative is so original that it becomes the vanguard for everything that follows.

Scapegrace has produced a range of whisky where the land itself is the central theme. Its character defined by the characters within, individual ingredients beaten and shaped by violent swings of temperature and climate. Its accent, distinct.

New Zealand authors with a volatile hand, but her innovative compositions are layered with subtle elegance and unorthodox charm. Ripples in a storm.

OCEANIC SINGLE MALT

SCAPEGRACE FORTITIUDE V

Manuka Smoked Single Malt. Aged by New Zealand’s irrepressible tide of climate and season to incite a whisky whose character is at variance with the volatility of its own creation. Smoked pears, liquorice and dried cranberries.

SCAPEGRACE FORTUNA VI

Scapegrace Single Malt. A traditionally distilled whisky, matured by the felicitous seasons of a fortuitous terrain in a halcyon landscape. Virgin French Oak Cask, Aged 3 Years, New Zealand Laureate Grain, Buttery Biscuit, crisp green apple and toasted chestnuts.

SCAPEGRACE DIMENSION VII

Scapegrace Single Malt, Loam soil wheat distilled with mineral rich water pulled from beneath New Zealand’s Southern Alps. A whisky defined by the character of the land itself. Virgin French Oak Cask, New Zealand Laureate Grain, Spiced walnuts, cider apples & sweet hay.

OCEANIC SINGLE MALT

Founded in 2014 and located in Sydney, Australia – just a few kilometres south of the city – archie rose distilling co. Is Australia’s most highly awarded distillery driven by four values including innovation, authenticity, education and quality.

With conviction, we strive to re-define australia’s rich tradition in distilling by producing a diverse range of whiskies, gins, vodkas and rums, as well as one-off collaborations, limited releases and spirits experiences. In all that we produce, we find continual inspiration in the quality and diversity of the crops and produce grown across australia. We’re proud to be forging an authentic new tradition that’s boldly innovative and true to its roots.

Best enjoyed in good company we invite you to savour and serve our spirits the way you like.

OCEANIC SINGLE MALT

ARCHIE ROSE DISTILLING CO Single Malt

Archie Rose Single Malt Whisky is crafted to highlight six malts, as opposed to the traditional one or two, providing a richer and more expressive flavour, full of distinct regional character. Matured predominantly in toasted and charred Australian apera casks, exbourbon and 36-month air-dried ex-rye casks, this whisky reveals fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose with a luscious palate of sticky date pudding, amaretto and espresso.

ARCHIE ROSE DISTILLING CO Rye Malt

Archie Rose’s preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. A layered, aromatic spirit it offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate. We invite you to enjoy this Rye Malt Whisky in the spirit it was created: to be savoured in good company and served the way you like.

WHISKY LIQUEURS

If you have a sweet tooth, whisky liqueurs could be the choice for you. Often made using honey and herbs, many recipes remain a secret.

SCOTTISH WHISKY LIQUEURS

Glayva is created from an exotic fusion of the finest aged Scotch malt whiskies, a carefully selected range of spices, Mediterranean tangerines, cinnamon and honey. Because of all these different ingredients, Glayva has a very distinctive and pleasant taste. Surprisingly smooth and sweet, with a hint of cinnamon and spices, it really tastes like nothing else! This exotic whisky fusion has been awarded fourteen times at the International Wine and Spirit Competition, making it literally the best liqueur in the world.

GLAYVA

Whisky Liqueur

Glayva tastes so good it really doesn’t need anything added to it. It is perfect neat, over ice or even chilled ... have you ever tried putting Glayva in your fridge or freezer? Or alternatively, warm in a heated glass? It’s the drink that brightens any occasion, whether it’s celebrating a good day at work, a get together with friends, or just a Friday night in on the sofa.

WHISKY COCKTAILS

WHISKY COCKTAILS

Bourbon

Alexander

45ml American Whiskey

30ml Cream

30ml De Kuyper Crème de Cacao

Shake all ingredients with ice

Double strain into a Martini glass

Garnish with grated nutmeg

Old Fashioned

60ml Kentucky Straight Bourbon

10ml Sugar Syrup

2 dashes Aromatic Cocktail Bitters

Pour all ingredients into a mixing glass.

Add ice and stir down to taste.

Strain into an Old Fashioned Glass over ice.

Garnish with a Cocktail Cherry or Orange twist

Whisky Mac

Equal measures Cavalier Green

Ginger Wine and a good Blended Whisky

Stir together in an Old Fashioned glass.

Add water and ice if desired

Penicillin

45ml Blended Scotch

30ml Lemon Juice

30ml Honey Syrup

3 Slices Fresh Ginger

15ml Peated Whisky

Combine blended scotch, lemon juice, and honey syrup in a cocktail shaker and add ice

Shake and strain into a rocks glass with fresh ice

Top with single malt Scotch

Garnish with candied ginger

BITTERS

BITTERS

As the saying goes, you only ever need one bottle of bitters per marriage. If that’s true, Fee Brothers has been promoting the divorce rate for four generations and the recipes of its house bitters are closely guarded secrets. Bitters are, as their name suggests, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Bitters are used to flavour and add a dry zest to cocktails and cooking. Because of their function as a digestive aid and appetite stimulant bitters are often used in before and after dinner cocktails (aperitifs and digestifs).

FEE BROTHERS Rhubarb Bitters

Jack Daniel’s Tennessee Fire has been eagerly anticipated ever since its 2014 US release. Combining the legendary No.7 with a fiery cinnamon liqueur, this is sweet and spicy with notes of vanilla. Best enjoyed on its own, slightly chilled.

FEE BROTHERS

Whiskey - Aged Bitters

After maturing Fee Brothers Original Old Fashioned bitters for a year in a fresh Tennessee Whiskey barrels (aka Jack Daniels) this limited edition bitters has picked up a range of flavours including some smoky and earth-like notes.

FEE BROTHERS

Aztec Chocolate Bitters

Ancient Aztecs would celebrate with a bitter beverage made of cacao beans, peppers and spices. Use a few dashes of Fee’s Aztec Chocolate Bitters to expand the flavor of cocktails.

BITTERS

FEE BROTHERS

Black Walnut Bitters

Black Walnut Bitters bring a robust nut flavor to the spice rack behind your bar.

FEE BROTHERS

Cherry Bitters

Cherry Bitters is a member of the fruit bitters family. Use a few dashes to enhance cocktails with its strong fruit flavor.

FEE BROTHERS

Old Fashioned Bitters

The classic aromatic Bitters used in every bar. Contains angostura Bark, citrus oil and spice flavours. A necessary ingredient in a Manhattan or a Planter’s Punch and so many more drinks. A few dashes of Old Fashion Aromatic Biters add piquant flavour and zest to mixed drinks, fruits, soups, mince meat, plum pudding and many other preparations.

BITTERS

FEE BROTHERS

Orange Bitters

There are many recipes that call for Orange Bitters, but of most note is the “Classic” Martini. Try a dash in your next Martini and you will never want one without Orange Bitters again.

FEE BROTHERS Peach Bitters

Bitters are as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Fee Brothers Peach Bitters is a unique, fruity flavour of bitters. Another long lost cocktail ingredient enjoying new interest.

BITTERS

In 1793, wealthy plantation owners were forced to flee the island of San Domingo, salvaging what possessions they could. Many came to (what was then) the Spanish Louisiana city of New Orleans. Among the possessions of one Creole was a recipe for a compounding of a liquid tonic called bitters. His name was Antoine Amedie Peychaud and he was an apothecary. These bitters, good for what ailed one irrespective of malady, gave an added zest to potions of cognac brandy he served friends and others who came to his pharmacy. Today, Peychaud’s Bitters are produced according to the original recipe at Buffalo Trace Distillery.

PEYCHAUDS

Bitters

Peychaud’s is the original bitter for legendary classics like manhattans, old fashioned’s and whiskey sours. Don’t ruin your favorites with other bitters made in new orleans.

PEYCHAUDS

Barrel Aged Bitters

Aged in Sazerac Rye whiskey barrels for 140 days, adding flavours of oak, candied spice and vanilla.

YOUR PURCHASES

YOUR PURCHASES

YOUR PURCHASES

YOUR PURCHASES

YOUR PURCHASES

WHISKY FLAVOUR MAP

As you enjoy your whiskies, add them to the flavour map. There are no wrong answers and we have started one for you.

NOTES

NOTES