The archive

This exceptional whisky is created in our unique own special way by blending malt whiskies from different distilleries and differing spirit styles. Each batch is Small, bespoke and distinctively different from the last; blended, married, bottled and hand labelled in our own warehouse where you’ll be glad to know, no artificial colouring of chill-filtration takes place.

From our unique custom built solera system in our warehouse. 

Originating in the sherry and port industries, a solera system involves multiple connected barrels. As whisky is drawn from the last barrel the first barrel is topped up. Our solera is made up of an ex-Fino sherry quarter cask and two ex-Oloroso quarter casks. Whisky flowing through the system will pick up new, deeper, flavours from these casks.

This is the 2nd batch and is a perfect evolution of the recently bottled first batch where the intensity of both the sherry and peat smoke has mellowed and is beginning to balance together very nicely.

The tasting revealed - Manuka honey, orange peel, ginger tablet, new leather and a subtle smokiness.

DISTILLED on 23rd December 2008 and BOTTLED on 10th January 2024

A fruity Distillate with honey, malt and spicy notes. Fully matured in a refill barrel for layers of fudge, spice and dried coconut.

The first distillery to carry a royal warrant, Brackla is known for its classic Highland spiciness and mildly smoky soft fruit character. This has been mellowed here somewhat by maturing fully for over 15 years in a refill barrel adding vanilla sweetness, tropical fruits and some citrus notes.

Tasting revealed - panna cotta, citrus peel and chocolate honeycomb, apricot, roasted chestnuts, mature oak, walnut oil, blackcurrant compote and boiled orange sweets.

DISTILLED on 9th November 2006 and DISTILLED on 15th January 2024

Our latest ‘Myosotis’ bottling - the Latin name for the ’Forget-Me-Not’ flower, is the perfect name for this bottling with such a low yield. We rescued the nearly forgotten last drops to create a special edition of only 48 bottles. Fully matured in a refill hogshead allowing the mature nature of this spirit to shine.

Tasting revealed - custard creams, melon and liquorice.

DISTILLED on 19th December 2012 and BOTTLED on 11th January 2024

Founded in 1838 and known for its balance of fruity, floral and malty notes. Matured in a first fill ex-bourbon barrel for layers of vanilla sweetness.

A large distillery near Inverness where most of the output that is bottled as single malt is exported to Asia. This is a rare glimpse at this make and has fully matured in a fresh bourbon barrel offering classic vanilla sweetness and lemon freshness..

Tasting revealed - lemon cheesecake, candied pear, salted butter, waxy orange peel, toasted pancakes, fresh cut hay, brown sugar, warm oak spice, stem ginger, vanilla toffee and white pepper.

DISTILLED on 20th January 2013 and BOTTLED on 24th January 2024

A heavy bodied distillate with fruit, spice and floral notes. Matured in a refill Oloroso butt and then finished in a recharred Oloroso hogshead for layers of dried fruit and ginger spice.

This distillery famous for its heavier spirit due to its short fermentations, large stills and worm tub condensers really lives up to its reputation here. Most of this whisky's life was spent in a refill oloroso butt where it picked up fruit and spice notes before a finishing period in a recharred Oloroso hogshead offering the spirit a wonderful full oak and ginger spice character.

Tasting revealed - cinnamon rolls, raisin cake, cardamom, charred oak, salted popcorn, Indian spices, ripe banana, peppered oatcakes, smoky coffee, toasted croissant, peanut brittle.

DISTILLED on 29th January 2009 and BOTTLED on 30th January 2024

Located in Chapeltown, Speyside, producing a lighter style distillate with fruity and floral notes. Matured in a refill oloroso butt for layers of walnut and dried fruit sweetness.

Another distillery where most of its output is intended for blends, this rare spirit has been given the chance to shine here being fully matured for more than 15 years in a single refill oloroso butt which still had lots of cask influence to offer the spirit. By far the most classically ’sherried’ whisky in the Q1 outrun as this is full of the expected dried fruit, chocolate and spice associated with this style of maturation.

Tasting revealed - Dried rose petals, fruit and nut chocolate, fig roll, new leather, dried figs, clove studded oranges, candied ginger, baking spices, warm pastry.

DISTILLED on 10th March 2011 and BOTTLED on 26th January 2024

A robust and complex distillate with nutty, malty, floral and fruity notes. Matured in a refill cask and finished in a 1st fill Oloroso cask from Hidalgo cooperage for over 3 years for intense notes of dried fruit.

Located at the foot of the famous mountain with the same name in the heart of Speyside, the vast majority of this spirit is destined for blends. We offered this cask a 3 year finish in one of our famous bodega oloroso casks sourced from Hidalgo cooperage in Spain. This has offered the spirit a softer side of ex-sherry with more of a toffee and caramel character rather than just the expected Christmas cake and dried fruit notes.

Tasting revealed - medjool dates, wine gums, chocolate caramel chews, old oak furniture, cherry Bakewell, apple turnover, winter spices, honey glazed ham, sherry trifle.

This exceptional whisky is created in our unique own special way by blending malt whiskies from different distilleries and differing spirit styles. Each batch is Small, bespoke and distinctively different from the last; blended, married, bottled and hand labelled in our own warehouse where you’ll be glad to know, no artificial colouring of chill-filtration takes place.

We have now installed a custom built solera system in our warehouse. 

Originating in the sherry and port industries, a solera system involves multiple connected barrels. As whisky is drawn from the last barrel the first barrel is topped up. Our solera is made up of an ex-Fino sherry quarter cask and two ex-Oloroso quarter casks. Whisky flowing through the system will pick up new, deeper, flavours from these casks.

This exciting first batch carries the heaviest influence as this is the first use of the casks creating a bit of a sherry bomb, however this is tempered by the peated element of the blend adding vibrancy and freshness.

The tasting revealed - Toasted orange peel, fudge, leather, coffee grounds and subtle smoke.

DISTILLED on 8th January 2010 and BOTTLED on 12th September 2023

A medium bodied spirit with a strong balance of fruity, floral and spice notes. Matured in a hogshead and re-racked in 2018 into a profiler ex-wine barrique, sourced from J Dias Cooperage for the remaining years.

This distillery produces a light and dry spirit that we see as a blank canvas to offer additional cask flavours. In this case, the whisky has spent over 5 years finish in a profiler wine barrique produced by the J.Dias cooperage in Portugal. The process of producing these casks, unique to J.Dias, is similar to an STR cask however, the toasting and re-charring is more gentle. This retains more of the residual wine flavours opposed to the intense oak from traditional STR casks.

Tasting revealed - black cherry, hazelnut chocolate and juicy citrus fruits.