Aberlour Single Malt, made with only the best local ingredients of barley and soft water from nearby mountain, Ben Rinnes is a whisky with a uniquely rewarding depth of character and subtle balance of flavour. Since the beginning, our founder, James Fleming, has let his whisky do the talking. ‘Let the Deed Show’, simply translated as ‘Actions Speak Louder than Words’ has been a guiding principal of the brand. It was his actions then, and the actions now of all of our craftsmen that define the character of Aberlour. Featured marques will include Aberlour 12 Year old, Aberlour 16 Year old, Aberlour 18 Year old and Aberlour A’Bunadh.
Ardbeg: For over 200 years, Ardbeg has been made on the small, remote Scottish Isle of Islay. It’s been called “as close to perfection as makes no difference” by whisky connoisseurs (yes, that’s how connoisseurs speak)—and has been named “World Whisky of the Year” no less than four times out of the last eight years. Ardbeg uses the most phenolic malt in the business (i.e. the smokiest), which is what gives the whisky its great complexity, while its distilling methods achieve a beautiful balance. As you taste it, see if you can detect the smoke, along with the spice and sweeter high notes.
Glenmorangie: In 1843, William Matheson founded the Glenmorangie Distillery in the Scottish Highlands. Its pure, smooth spirit is distilled in Scotland’s tallest stills. Their long copper necks – the same height as an adult, male giraffe – allow only the very finest vapors to rise to the top, for a pure and fragrant spirit, bursting with fruity, floral complexity. The spirit then matures in designer casks, only ever used twice, created bespoke from hand-selected, slow-growth, American white oak. The result is a single malt whisky that’s mellow and creamy, wonderfully complex and exceptionally smooth.
Glen Moray Elgin Classic – Combining the smoothness of a stunning Speyside Single Malt with the instantly-recognizable fruit of a fine Cabernet Sauvignon, this is a whisky that will delight and enthrall. After years of aging in ex-Bourbon oak barrels, the Single Malt is transferred to the wine casks for its final few months of maturation, where it takes on all the strong blackcurrant and sweet cherry notes from the Cabernet Sauvignon.
Built in 1881 on the wild Scottish island of Islay, our distillery still uses the original Victorian equipment to create a range of single malt whiskies that are triple distilled, matured and bottled solely on Islay by a skilled team of men and women. Our whiskies are governed by the human senses – sight, sound and smell. Made from 100% Scottish barley, trickle distilled, then matured for its entire life by the shores of Lochindaal in premium American Oak, it is a testament to the quality of our ingredients. Our barley farmers are our partners rather than suppliers. They tell us about the soil, the wind, the drainage, the aspect, the micro-climate of every field. It’s time to discover true artisanal single malt whisky from Islay.
This is whisky made in the land of the Vikings, shaped by a wild climate and stormy seas. Scattered across windswept waters, ten miles North from the reaches of the Scottish mainland, you’ll find a set of islands that make up “Orkney”. For over two centuries, they’ve dried their barley with over 4,000-year-old peat cut just seven miles from the distillery. It burns with a floral, aromatic smoke, delivering the balanced smoky-sweetness found only in Highland Park. Highland Park’s range of single malt whiskies are consistently acclaimed by whisky lovers around the world, with the brand receiving the accolade of ‘Best Spirit In The World’ from industry expert, Paul Pacult, on three separate occasions.
The Singleton of Glendullan is predominantly matured in American bourbon oak casks, which naturally impart layers of sweet, nutty flavors but also blends in small addition to European ex sherry casks which bring a rich fruity flavor, to this perfectly balanced liquid. The Singleton 12 is fresh and easy to drink, with hints of citrus, raisins, vanilla and honey.
Something we already knew: Glenfiddich, Gaelic for “Valley of the Deer,” was the first whisky to establish itself as a “single malt.” Something we learned: In 1886, founder William Grant set out to make the “best dram in the valley” by building his distillery stone-by-stone with his nine children and one stone mason. (Yes, nine children. Clearly William stayed busy before perfecting his single malt.)
Still run by Grant’s descendents today, Glenfiddich is one of the few single-malt distilleries to remain entirely family-owned, and its signature 12-year-old is the world’s most-awarded single malt. Matured in American oak and European oak sherry casks, it’s then mellowed in oak marrying tuns (tall oak barrels) to create its sweet and subtle oak flavors. One taste of this award-winning single malt and we suspect you’ll want to marry into this family, as well.
The Glenlivet is one of the most famous malts in the world, first crafted by one George Smith, an illegal distiller (aka moonshiner) operating in the glen of the river Livet, in the Scottish Highlands. Given his illicit activities, it helped that the distillery was, and continues to be, in a remote location–even today, Brand Ambassador Ian Logan observes, “If you find us by accident, you’re lost!”
Smith’s dram may have been illegal, but it was popular: In fact, King George IV himself arrived in 1823 to try a glass. (Kudos to the king.) Fortunately, by the late 1830s, everything was legal, and the Glenlivet distillery was producing 200 gallons a week. A century later, it accounted for half the Scottish malt whisky sold in the U.S., and it’s still going strong today (for which we’re thankful).
The Glenlivet collection–14 whiskies in all–remains the benchmark against which all other Speyside single malts are measured. To quote Captain Bill Smith Grant, ” If we can’t make good whisky, then we shouldn’t make any whisky.” We’ll certainly raise a glass to that!
This Highland Single Malt Scotch is one of the last great malts. The distillery is located where Perthshire’s highest mountain, deepest loch, and longest glen meet–an area known as the “Heart of Scotland.” The magic begins with water from the Pitilie Burn, a stream that runs alongside the distillery that’s cold, pure, and rich with deposits of actual gold. (Aberfeldy is the only distillery in Scotland to use these fresh waters.)
The liquid is distilled in copper pots that have been handmade by the same family for over a century and then aged to perfection. The result is a light, pure single malt with heather honey and notes of pineapple, toffee, and vanilla. Or, as they say at Aberfeldy: “Light body, heavy soul.” Your only dilemma? Choosing between Aberfeldy’s 12, 18, and 21 Year Old.
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