The archive

DISTILLED 26th November 2013 AND BOTTLED 12th January 2026

The cask yielded only 137 bottles and it was bottled at natural cask strength 59.1%

A lightly peated spirit with notes of woodsmoke, apple and slightly floral character. Matured in a barrel and finished for two years in a refill oloroso quarter cask.

A beautifully well balanced, lightly peated highland spirit oozing with class. Matured for 10 years in a very leaky barrel before we re-racked it into a refill oloroso quarter cask for two years offering a light fruitiness.

The tasting revealed red apple skin, burnt toffee and smoked herbs.

DISTILLED 19th January 2015 AND BOTTLED 20th January 2026

The cask yielded only 299 bottles and it was bottled at natural cask strength 57.9%

Matured in a hogshead and finished in an ex-Manzanilla cask for over 2 years giving layers of apple, almonds and oak sweetness.

Another 2 year finish but this time in a ‘lesser seen’ Manzanilla cask. A softer side of sherry influence but definitely offers this lively Speysider a nutty sweetness and baked fruit quality.

The tasting revealed panettone, cinnamon bark and honeycomb.

DISTILLED 5th March 2014 AND BOTTLED 5th January 2026

The cask yielded only 214 bottles and it was bottled at natural cask strength 54.7%

The distillate is medium bodied, sweet and fruity. Matured in a Refill Hogshead before it was reracked into a 1st fill ex-Amontillado barrique for over six years layering notes of rich dried fruit and leather.

Back into the Highlands and to one of the country’s most visited distilleries. Blair Athol’s nutty new make character pairs perfectly with sherry maturation hence the reason the spirit shines here after over 6 years and over half its life in an ex-Amontillado cask.

The tasting revealed cassia bark, dark chocolate and glazed apple.

DISTILLED 19th July 2016 AND BOTTLED 21st November 2025

The cask yielded only 54 bottles and it was bottled at natural cask strength of 55.9%

A very special release for Christmas 2025. This Mannochmore was matured in a hogshead for just under 8 years, then finished in an ex-Pedro Ximénez Octave for 14 months for layers of dried fruit and sweetness. 

Tasting Notes

Black cherry, Battenburg cake and walnut.

DISTILLED 23rd February 2015 AND BOTTLED 17th October 2025

The cask yielded only 300 bottles and it was bottled at natural cask strength of 58.3%

A peated Islay distillate matured in a Refill Hogshead then finished for 2 years in a refill ex-Ruby Port cask for gentle oak sweetness, floral notes and hints of dried red fruit.

This classic peaty dram from Islay’s largest distillery immediately transports the drinker to the West coast of Scotland after just one sniff. Treated to over 2 years final maturation in a refill ruby port cask, we have a dram offering a new dimension of flavour to this big, bold, briny but beautifully balanced smoky sweet malt.

Fresh, coastal and oceanic on the initial nose before unlocking waxy fruit notes of charred lemon, baked apple and cherry lozenges. In time, a coffee chocolate character develops along with light paraffin and toasted oak. The palate offers a complex balance of sweet fruit notes of baked apple, salted liquorice and eventually smoked nuts and green olives. To finish, leather, salty, ashy and a perfect compliment to the sweeter start to the journey of this dram.

DISTILLED 2nd May 2014 AND BOTTLED 3rd October 2025

The cask yielded only 262 bottles and it was bottled at natural cask strength of 57.9%

Founded in 1852, this Speyside distillery crafts a full-bodied spirit with malty depth and gentle smoke. Reracked into recharred American oak for six years revealing maple syrup sweetness and refined oak.

Although the vast majority of this Speyside output finds its way into Jonny Walker blends, a good amount get through to independent bottlers where we can give the make a chance to shine. Here the spirit has been finished in a new American oak barrique adding huge amounts of richness and spice. Amazingly through all this oak, the blackcurrant fruity sweetness of the make still shows through in the finish.

The nose is Intense and aromatic, reminiscent of a school workshop. This is followed by deep and rich sweet notes of toffee, caramel, coffee grounds and crunched brown sugar. The very forward oak continues on the palate with a spicy espresso coffee character initially but moves to a more fruity aftertaste of blackberry jam, raisin brioche and dried cranberries. The finish offers initial butterscotch sweeteness but dries out to leave an earthy and herbal character.

DISTILLED 17th November 2016 AND BOTTLED 7th August 2025

The cask yielded only 231 bottles and it was bottled at natural cask strength of 56.5%

Founded in Maritime Campbeltown in 1832. Unpeated, sweet and fruity spirit matured in a 1st fill bourbon barrel then finished over two years in Tawny Port wood for notes of dried fruit and hazelnut.

We are very excited to offer our first foray into the lovely world of Glen Scotia, a classic Campbeltown spirit has certainly seen quite the revival in the last few years. Defining the style of this small region with its coastal maritime character, brine and lush fruit sweetness, we have chosen to pair this with a fresh tawny port cask for over 2 years offering dried fruit and chocolate & nut notes, the perfect pairing.

Charcuterie meats and ground coffee on the initial nose before the wave of sweetness comes in the form of butterscotch and walnut whip. The classic maritime character of this spirit makes an appearance with beach pebbles and salted liquorice before the palate delivers a full on wave of salted caramel, roasted nuts and nostalgic fig roll notes offering depth and balance. The long and moreish finish is slightly spicer and dry with a chilli flavoured salt character.

DISTILLED 29th July 2015 AND BOTTLED 9th October 2025

The cask yielded only 251 bottles and it was bottled at natural cask strength of 61%

A medium bodied, sweet and floral spirit matured in a hogshead, the re-racked for 2 years and 8 months in an ex-White Pineau cask for layers of honeyed sweetness and dried fig notes.

A ’top class’ malt and in great demand by blenders and a huge part of some of the country’s best blends, this medium bodied Speyside distillate offers versatility and a licence to be adventurous. Here we have finished the spirit in a fresh ex-white Pineau cask, a delightful French aperitif is made by adding Cognac distilled eaux-de-vie to the fresh juice of crushed grapes. This has offered the final product beguiling sweet and fruity notes.

A beautifully warm and inviting nose with the tang of crisp green apple skins, citrus peel, rose bushes and warm freshly cut grass. Fairly herbal on the palate initially with a touch of dill and fennel before a wave of spiced oranges, apple pastry now and a distinctive heather honey character. The finish is notably long, mouth-coating, oily and a buttery note reminiscent of top quality shortbread.

DISTILLED 24th April 2014 AND BOTTLED 14th October 2025

The cask yielded only 279 bottles and it was bottled at natural cask strength of 60.3%

Established in 1971 amid the Whisky Boom. This light fruity and floral spirit was fully matured in a hogshead recovered with 1st fill bourbon barrel ends, gentle sweetness and depth.

Built in the optimistic and heady days for Scotch whisky back in the early 1970s, this light fruity and floral Speyside whisky has an almost grappa-like new make spirit style. With a lot to work with, we have a lot of opportunity to be creative with this make and that’s exactly what we have done here. Matured all its life in a hogshead fitted with fresh ex-bourbon barrel ends adding spice, vanilla and toffee sweetness.

Very deep but fresh on the initial nose with lashings of baked banana and toffee sweetness. Nosing further reveals a wax like quality that wraps up the wood spice perfectly. To taste neat, the initial heat of the alcohol brings the spice forward with notes of ginger and nutmeg. This sweetens considerably as it moves across the palate with a chocolate honeycomb character - fantastic journey! Distinct notes of lemon and lime on the finish adding a citrus edge to the sweet and spicy mix.