Tamdhu's new 'Distinction' celebrates the influence of the distille
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For this latest release of the Master Blender's Reserve, the folk at Black Tot Rum drew inspiration from their stocks of historical rums in our collection and the unique flavour profiles they exhibited over half a century ago. These rums, since lost in the rum world, were rich with notes of baked banana, dusty chocolate, mocha milkshakes, honey, tobacco, leather, liquorice, and spice. This complex recipe creates a truly unique and distinctly old-school rum, rarely seen like this today.
Produced by independent bottlers Elixir Distillers, this series forms part of a mutli-year release inspired by Shakespear's iconic play, Macbeth. Each bottling is named and inspired by one of the iconic characters of the play, and includes a label bearing the work of internationally renowned artist Sir Quentin Blake.Matured in a combination of ex-bourbon hogshead and ex-red wine casks, this is a fine example of the robust and hearty Blair Athol spirit. Blackberries and raisins take center stage, with creamy toffee and malt biscuit notes. Cloves and cinnamon bring a spicy heat, combining with a weighty mouthfeel that gives the whisky great depth and length.
Distilled in a hand-beaten copper pot still at the Dingle distillery in Ireland, this vapour-infused gin has nine locally grown botanicals such as roawn berry, bog myrtle and heather alongside the classic juniper and angelica. Enjoyed as a martini or straight, the classic Dingle G&T serve is with a wedge of orange and a sprinkle of juniper berries.
Kilchoman's much-anticipated annual release of Loch Gorm has arrived, bringing their famously sherry-cask matured smoky treat back to our shelves. Bottled from just 22 ex-Oloroso sherry casks, we are greeted with the aroma of cacao and smoky, leathery notes that surround tangy black cherries. The palate, moving between sweet roasted dark fruits, chocolate and hazelnuts, carries an ashy peat smoke flavour. The lasting impression is of peaty embers on a salty, Islay sea-breeze.
The Lochlea distillery was founded in 2018, south west of Glasgow in South Ayrshire, an area famous for its farming. Lochlea was at one time home to Scotland's national poet, Robbie Burns, who tended the same fields that now produce this new Lowland single malt. This whisky combines ex-bourbon, ex-sherry and ex-STR barriques to create a fruity character - pear syrup, fruit bon bons and tangy marmalade notes combine with cereal and golden syrup tones. A nutty, creamy note is carried on beeswax and orange flavours. Made at the distillery from 100% farm-grown barley.
From what is arguably Scotland's most remote distillery on the mainland, Nc'Nean (pronounced nook-nee-an), this new expression was chosen by Gordon - one of the works at Nc'Nean. Chosen from mostly ex-STR casks, Gordon's selection is described as having the character of creme brulee, spiced plum jam and candied orange peel. This single malt is certified organic and produced at one of only a handful of B-Corp distilleries in the world.
One of the newest on the New Zealand Whisky scene. Pokeno distillery, nestled just outside the small Waikato town of the same name has quickly gained traction both here and abroad. Part of their core release range, the 'Origin' has been distilled using only local New Zealand malted barley, and exclusively aged in first fill ex Bourbon casks. Bottled at 43% the result is an exceptionally smooth Whisky, perfect for those who are newcomers to the spirit, or indeed those who really enjoy their whisky.
There are notes of sweet honey, caramel and creamy toffee notes, which give way to juicy citrus and grapefruit, with a sweet, smooth lingering finish.
Do not close the door on this Tormore of lore indeed, ask for more - which you or I can easily pour. Verily I vouch vocally for its vaunted and valued viscous vivacity: viz vanilla - based on its baked, butter balm of a bulwark, brim full of brio bequeathed by its beloved bourbon barrel, obliging me to opine obliquely, yet overjoyed by its outre if, obfuscating, oasis of orange.
Distilled at the Miyagikyo distillery in the 'Coffey' (pronounced co-fee) stills which produce a light, clean and soft spirit. Distilled entirely from malted barley, this is a sweet and fruity dram with notes of banana and a rich aroma of fresh home made vanilla ice-cream. The finish is short and subtly spiced (white pepper) and drying. A fantastic new addition to our range of Japanese whiskies.
Please note: Due to limited availability, this is strictly limited to one bottle per customer
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