Independent Bottlers

Distilled back in June 2007 and left to mature in a single refill hogshead for the following 12 years. When April 2020 came about, the single malt was independently bottled for Douglas Laing's Old Particular range.

On the nose there is aromas of barley with sweet cereals, puff candy and lashings of chantilly cream.

Spicey ginger and cinnamon on the palate, with toasted barley, mixed nuts and orange peel.

More spice on the finish, with dry oak, coconut and heather.

Aultmore was completely rebuilt in the 1970s. Nothing is left of the old buildings from 1896, so in a sense, it's one of Scotland's newer distilleries. More recently a steady stream of age statements has been joined by a growing number of independent bottlings. This one was charged from a refill hogshead. REF - DL14402

Expect toffee apples, Christmas pudding and dried fruits on the nose, followed by flavours of pecan pie, vanilla custard and citrus fruits with a charred oak and spice finish. 48.4% Alc./Vol. Non chill filtered. 365 bottles.

Of all the distilleries in Diageo's portfolio, Glen Spey is the third smallest and remains one of the most obscure. Virtually all of its output goes into blends, in particular, J&B (which at the time of writing is the sixth biggest whisky brand in the world). Douglas Laing have bottled this rarity from a single refill hogshead REF - DL13903. Aromas of nutmeg and cinnamon arrive with a citrus zest while the palate promises strawberry candy, spiced oak, coconut shavings and milk chocolate.

One of 347 bottles

Bottled exclusively for New Zealand by the talented team at Whisky Galore. Distilled from heavily peated barley, this peated spirit (known by its 'codename' as Staoisha) has matured in a cask that has been given a process of de-charring and re-charring to maximize the development and extraction of flavour from the wood.

On the nose, a rich and oily scent of toasted peanuts surrounded by thick peat smoke and a medicinal quality of old first-aid kits (bandages and antiseptic) and salted-caramel. To taste, there is sweet, malty chocolate biscuits joining a tang of salt & vinegar chips, before a surge of rich peat smoke carried on a highly viscous mouthfeel.?

The peated whisky made at the Tobermory distillery is called Ledaig (pronounced le-chig) and this new whisky comes from the 'smoky' selection of the discovery series by Gordon & MacPhail. On first sniff, there is a rich plume of peat smoke, becoming tinged with a rubbery (burnt tires) notes and cured smoky meat. To taste there is a weighty, oily sweetness, with vanilla and stewed fruits coming through, followed by lime and a kick of peat smoke again, and chocolate in the finish.

Matured for a total of 13 years, the final 2 years of this Caol Ila were spent finishing in ex-Sassicaia red wine casks, a 'super Tuscan' red wine from Italy. The cask shows its character immediately with blackcurrant, dried fig and black forest fruitiness wrapping around Caol Ila's meaty peat smoke. The smoke and fruit mingle together, combining to create a distinctive fruity, peaty concoction that has made this on-going release from G&M so popular.

A new addition to the 'Discovery' range from Gordon & MacPhail, this expression comes entirely from American oak casks from the GlenAllachie distillery in Speyside, Scotland. This wood profile is typified by creamy custard, fruity notes of apple and banana, and a flavour of blossom honey. A great example of this traditional style, and a distillery that is very rarely seen independently bottled like this.

TASTING NOTES
Perfumed green apples with dried banana and lime zest. Soft milk chocolate gives way to salted almonds and vanilla pod. Smooth and creamy custard combines with lemon posset and malted biscuit. Blossom honey undertones develop alongside subtle white pepper. Medium-bodied with spice.

Filled from casks that were laid down at the Tomatin distillery in 2009, this new 'Discovery' release from G&M sees the exclusive use of American oak ex-bourbon barrels to produce a sweet and smooth single malt. The nose is intense with honey and fragrant pear, with a background note of spring blossoms. The palate is fruity with melon and white peach, leading to vanilla custard and a herbal finish that builds softly with oak spice.

An 11 year old Glenrothes which has been bottled by Gordon & MacPhail for its Discovery bottling series. The series separates single malts into three categories, 'Sherry', 'Smoky' or 'Bourbon' to give a (not so subtle) clue to its flavour profile. This is a wonderful sherried whisky, packed full of fruity and chocolatey notes.

Nose Cinnamon butter, chocolate covered toffee and toasted malt, with sherried dried fruit and more baking spices.

Palate Forest fruit jam on fresh toast, perhaps slightly burnt, with stewed orchard fruit and more cinnamon.

Finish Orange peel, a hint of raisin and melted dark chocolate.

Exciting heavily peated Bunnahabhain single malt from independent bottler Signatory Vintage that was finished in a pair of first-fill Pinot Noir red wine butts and bottled in January 2023 as part of its Un-Chillfiltered Collection.

Nose - Coastal smoke, with some red summer berries, roasted malt, and vanilla.

Palate - Large helpings of peat, with toasted nuts, dried cherries and currants, dark caramel, and peppery spice.

Finish - Peat smoke lingers, along with spiced berry compote.

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