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Glengoyne's 15 year old is made from a selection of casks - 20% of the makeup is from first-fill ex-bourbon casks, 25% from first fill ex-sherry and the remainder are refill casks. Bringing these casks together creates flavours of sweet vanilla and apple pie, with a soft fruityness that starts tropical, then moves to dried fruit tarts and mellow Christmas spices.

Selected from a small number casks that are combined and then bottled at their natural strength, without dilution, this is the 10th edition of Glengoyne's Cask Strength series. With no added water, the flavours are highly concentrated, with the distillery's character of apple fruityness front and center,  joining vanilla custard and toffee. At 59.5%, the spicy tones of the wood are elevated, mellowing with a few drops of water to taste.

Matured for 15 years, this Miltonduff was distilled in 2008 and bottled by Wm. Cadenhead. This small parcel of casks has abundance of sweet, fruity notes, some highlights include crisp red apples, honey butter and a hint of cedar wood to round things off. Creamy, coconutty and waxy to finish, the American oak barrels used to mature this Miltonduff have left their distinctive influence on this dram.

A rare example of independently bottled Glenglassaugh, chosen by the team at Cadenhead from several ex-bourbon casks, matured for 8 years. To start, there are lots of green and cooked apple notes, with strudel dolloped with home-made vanilla ice cream. Waxy honeycomb notes carry through on the palate, gently spiced and biscuity in the finish.

Matured for a total of 10 years, the last 2 years of this Linkwood were spent in ex-Oloroso sherry casks. This rich wood influence has produced notes of blackcurrant, raspberries and cherries, following cola and almond nuttyness. A weighty and wood-driven example of Linkwood.

Offering the classic Speyside style, this 16 year Glen Moray selection from Cadenhead was fully matured in ex-bourbon barrels. An expressive and aromatic dram bursting with aromatic fresh fruits and plenty of ripe, pan-fried bananas. Fruity and fresh, there is a flavour of warm vanilla sponge and creme brulee throughout, finishing slightly musty, with cocoa powder and freshly ground cinnamon on pastries.

This brand-new Inchgower from Cadenhead has spent the final part of its 14 years of maturation in a most unusual type of cask: ex-PX sherry butts that previously held Springbank. The cask influence has imparted a delicate, peaty, musty and earthy quality not normally found in Inchgower. A rich, stewed raisin and warm toffee flavour builds to a nutty quality of honey roasted cashews, salted caramel and a delicate whiff of peat.

Made from peated barley, this 10 year old Bunnahabhain from Cadenhead shows the sweet, salty and savoury character of the distillery's 'Staoisha' peated spirit. The nose opens with crispy smoky bacon, moving to smoky fish soup (Cullen skink) and lashings of peat. The finish has a minty, herbal twist, remaining coastal to the end.

Produced at one of the most acclaimed rum distilleries in the world, this 16 year old hails from Foursquare on the island of Barbados. Wonderfully funky to start, with a meaty and burnt sugar tone, joining barbeqcued bananas and honeysuckle. Root ginger and rye bread-like spicyness add heat, finishing with toasted marshmallow and hints of tangerine.

Produced at the little-known Epris distillery in Brazil, this 12 year old selection bottled by Wm. Cadenhead of Scotland at a high strength of 51.4%. The aroma is earthy and woody, with coffee, spices and raisins. On the palate, richly spiced again with herbal nettle and agave notes, joining dried apricots, finishing again on herbaceous tones of tarragon, basil and fennel.

Bottled by Scotland's oldest independent bottler, this 17 year old rum is a rare first for us, hailing from an undisclosed distillery in Spain. Distilled in 2007, the flavour opens with sticky treacle toffee, liquorice, and pine needles, moving to seville oranges and citrus rind. To finish, crystallized ginger and warming nutmeg.

Distilled an an undisclosed producer in Panama, this 17 years old rum was bottled by Wm. Cadenhead of Campbeltown, Scotland. Distilled in 2006, this expression carries a very sweet natural profile (no added sugar), with rhubarb crumble and candyfloss-like flavours. A creamy butterscotch and butter icing flavour, continues into the confectionery-forward finish, with icing sugar and fizzy orange drink.

This unique liqueur is made at the Foursquare distillery in Barbados, combining sugar cane alcohol which is married with lime, almond and cloves. It is the star ingredient in a number of cocktails, most famously in the 'Tiki' style, like the famous Zombie from Donn Beach in the early 1930's.