Thompson Bros. Whisky

Blended from a small selection of single malt whiskies from the northern Highlands, Speyside and Islay, this all-malt whisky is bottled from a 1,200 litre charred oak vat, essentially a type of solera system. The resulting dram is oily and textured, with an old-school vibe that sees waxy, fruity tones married with a heart of gentle smoke for balance.

Matured for 13 years at Linkwood in a refill hogshead cask, this single cask bottling from Thompson Bros shows beautiful character of this old distillery. The nose carries a sweet note of toasted museli and vanilla custard, with delicate orchard fruits and a chalky minerality. To taste, a medley of nuts & fruits and warm baked pastry, finishing with citrus and a hint of umami savouryness.

Chosen from an undisclosed distillery in Speyside, this 11 year old has a flavour that reflects its ingredients, with notes of grist (ground malted barley) and boiled barley sugar sweets. Sultanas and a hint of savoury, struck-match sulphur joins in, becoming meaty and gamey. The finish is full of lime and grapefruit, with a crisp ending.

This special 80/20 blend features just two distilleries - Nc'Nean from the very western reaches of the west coast of Scotland, and from Dornoch in Sutherland, Scotland. A very fragrant nose, with elements of ripe and unripe fruits like mango and apricot, moving to candied almonds and bitter herbs. Jammy and fruity on the palate, there is a subtle hint of smoke, salt and herbs again.

Distilled at the little-known Royal Brackla distillery near Nairn, this 10 year old single malt has a very sweet and dessert-like flavour, with salted caramel, toffee apple and fudge notes throughout. On the palate, it is very rich and buttery, with the charred oak casks adding depths of pepper and woody tones.

This organic gin is made from a proprietary base of botanicals, enhanced with single, seasonal distillations of citruses and herbs. These individual components are then blended together for each batch, and slowly diluted down to bottling strength. A rich and flavourful gin.

Distilled in 2016 at Dailuaine in Speyside and matured for 7 years in ex-Oloroso sherry hogsheads, this new release offers a rustic style, with plenty of oranges, cooking spices and a very particular salty edge. The citrus and fruity qualities continue on the palate, slightly tropical with a full and waxy texture that could be mistaken for Clynelish, lingering on ginger & orange again.