Coastal

From the northern edge of Islay, the Caol Ila distillery is known for a slightly more refined smoke character, with citrus fruit and and a gentle sweetness that mingles with the peat. Sophisticated and lingering, a great introduction to some of the smokier whiskies from the Island.

Situated at the foot of the Kintyre peninsula in the historic whisky producing region of Campbeltown, Glen Scotia has had a bit of a make-over of late with the release of three impressive new expressions. The 'Double Cask' is Finished in a selection of first fill bourbon and Pedro Ximenez sherry casks. The nose is an intriguing combination of rich fudge, fresh orchard fruit and a sort of dusty earthy note that is quite typical of the distillery. Oily on the palate with rich vanilla and more fudge, it has a slight briny character with a touch of warming spiced fruit developing.

The first new production whisky to be released from the re-opened Glenglassaugh distillery, closed from 1986 until 2008. The revival has been welcomed with rave reviews worldwide for a distillery that has only been back in production for such a short period of time. Characterised by sweet caramel and toffee, a strong sour plum flavour and a hint of sherry. A fascinating insight into a distillery redefining itself, while still holding true to its original character.

Distilled at the most northerly distillery in Scotland, Highland Park remains one of the best examples of the Island style. Notes of heather honey sweetness are joined with a malty flavour and exotic stewed fruits. A thread of heather-tinged peat smoke and a lip-smacking salinity cuts through in the finish. A true Scottish classic.

The Isle of Jura 10 year old is a classic Island / Highland style of whisky - it is oily, nutty and fruity (marmalade oranges) with touches of earthy smoke and a lingering slightly salty finish. An excellent introduction to the coastal Scottish style.

The Glengyle distillery has been making a traditional Campbeltown style of whisky for over 17 years since its founding by the owners of the Springbank distillery. The nose and palate are both so distinctly 'Campbeltown' - slightly foosty (dusty old warehouses) and spiced to start, with hints of dried fruit, malt biscuits and a lemon/citric note. Throughout there is a gentle waft of peat smoke from the barley, and a sea-side saltiness that comes and goes. A distinctive style of whisky that is old-fashioned but timeless - an absolutely cracking dram!

Please note: We are only able to ship this whisky to delivery addresses in New Zealand, and it is strictly limited to one bottle per customer.

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.

Finished in ex-peated casks after an initial maturation in ex-bourbon, this brand new expression from Old Pulteney wafts fragrant mellow wood smoke from the glass with honey and oily leather, developing into crisp green apple, creamy vanilla and a hint of burnt toffee. On the palate, freshly-ground spices and vanilla balance the subtle notes of smoke and peat fire. Finishing on a rich salted caramel note, this is a exciting new release.

This is the same reliable Talisker of old in a rather smart new bit of packaging. The only distillery on the Isle of Skye, Talisker produces a unique style of whisky, half way between a gentle, salty, smoky West Highland malt and something smokier from Islay. Robust and punchy, peat plays a leading role on the nose, backed up with honey, leather and spice and a touch of chili-pepper heat.

The Wolfburn distillery is one of Scotland's newest distilleries, founded in 2013 in Thurso, making it the most northerly distillery in Scotland. Wolfburn is a traditional coastal Highland style, made with unpeated malt and aged in quarter casks that formerly held peaty whisky. Softly fruity and sweet to start, with buttery, fruity (pears, ripe banana), nutty flavours that drift towards a very subtle and lingering peat smoke finish. This is a truly accomplished whisky for such a new distillery, and a taste of great things to come.

Situated on the beautiful north east coast of Islay, looking out over the paps of Jura, Bunnahabhain is described as the 'gentle Islay', a more approachable style compared to the classic peat smoke characteristic the island is so well known for. The nose is aromatic with a subtle glimmer of smoke and a faint hint of seashore that continues into the palate. Light fruit mingles with a savoury nutty character and rich malty caramel sweetness. A lingering gingery spice on the finish. A unique Islay malt which is a must-try for anyone exploring the diversity of west coast drams.

Oban 14 Year is a West Highland Malt and a real classic in its own right. Both on the nose and the palate it comes across as a marriage of the slightly salty coastal character and a medley of ripe fruit salad flavours, with a touch of golden syrup drizzled on top and a subtle smokyness.

Hailing from one of Scotland's most notherly distilleries, Old Pulteney resides in the old fishing village of Wick. Pulteney's whiskies are known for their gentle honeyed, vanilla sweetness, and a touch of marzipan nuttyness. The distinctive slightly salty tang tells of the distilleries home by the sea. A great introductory dram for those new to whisky.

This whisky come Tobermory Distillery on the Ilse of Mull. The nose offers notes of rich fruit, zesty citrus and warming vanilla and spice. The palate develops into notes of sweet orange and citrus, with creamy caramel and vanilla witch cinnamon and clove in the background. The finish is long and lingers with vanilla and spice notes.