Scotch

Black Bull traces its origins all the way back to 1864, when the brand first released its blended Scotch whisky into the market in Dundee, Scotland. Throughout the next century, Black Bull hit several unprecedented milestones: after a successful foray into Europe in 1897, Black Bull obtained a trademark in the United States in 1933 (upon repeal of Prohibition) and would go on to surpass 80,000 cases in the U.S. alone by 1974.Now owned by Duncan Taylor, the Black Bull brand stays true to its original philosophy of blending Scotch with a high malt content at high proof in fact, the Black Bull recipe today calls for 50 percent malt whisky and 50 percent grain whisky to be bottled at exactly 50 percent ABV. While those numbers are certainly convenient, the team at Duncan Taylor is always innovating, sampling the choicest single malt and single grain whiskies and selecting only those which are at their absolute peak.Black Bull 12 Year Old Scotch Whisky is crafted from a blend of highland and speyside whiskies aged for a minimum of twelve years in refill ex-sherry European oak butts and refill ex-bourbon American oak hogshead casks. The whisky has robust, chunky aromas of sherry, fresh strawberries, cherry pie and vanilla. The bold nose gives way to a palate filled with lemon meringue, fudge, almonds and baked apples, and leads to a palate accented by sweet caramel and toffee butter.Black Bull 12 was named the #1 Best Blended Scotch Whisky (12 Years and Under) at the 2011 World Whisky Awards. Pick up a bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built-in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil, and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. They transform the craft into an artistic fusion of time-honored and contemporary with their inspired series and releases.Bruichladdich The Last of their kind is a series of three very old whiskies from 1984, 1985, and 1986. Adam says, These rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This 1984: "All In" expression is drawn from the last 12 casks of classic Bourbon-aged Bruichladdich, a style Adam considers to be: the ultimate expression of our spirit. The fruit, the faint salt tang, the signature elegance is all there with layer upon layer of vanilla/butterscotch complexity. The unpeated vintage is aged for 32 years and is a limited release of 3,000 bottles.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind. The final three parcels of casks from distillations in 1984, 1985 and 1986 have now been bottled at the Islay distillery.Adam says: These rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This 1985: Hidden Glory expression comes from the final 22 casks of legacy stock originally filled into gentle third fill bourbon casks that lay untouched until 2012 when it was re-casked into fresh Bourbon before a final coup de grace in French oak from one of the greatest French chateaux (producer).This whisky was originally filled into gentle third fill bourbon casks and lay untouched in a warehouse until 2012, when it was re-casked into fresh bourbon barrels, and then finished in French oak in 2017. This unpeated Islay is a limited release of only 4,200 bottles.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind.A series of three very old whiskies from 1984, 1985, and 1986 that Adam says are, rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This ultra-rare 1986 "The Magnificent Seven" expression is comprised of seven casks of delicate, floral Bruichladdich that have been subject to intense, full-term sherry maturation. First filled into Oloroso butts in 1986, this spirit lay untouched until 2012 when it was re-casked in Pedro Ximinez butts from winemaker Jan Pettersen at Bodega Fernando de Castilla in Jerez, Spain.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller - land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind.A series of three very old whiskies from 1984, 1985, and 1986 that Adam says are, rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This exceptional, ultra-rare Bruichladdich 1988/30 has never been re-casked; deemed to be get the most from its refill Bourbon casks it was laid in to, 30 years ago. Matured 100 percent in the same Refill Bourbon casks from 1988, this is a limited release of only 5,800 bottles available worldwide.Pick up your bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.The Bruichladdich Black Art 8.1 continues the series tradition of shrouding its expressions in a veil of mystery where the exact casks used to age the spirit are only known to the head distiller. This is Hannetts 4th release and 8th overall. It was distilled in 1994 and bottled in 2020, making it a 26-year-old single malt that was matured entirely on Islay. It is, of course, non-chill filtered and has no added coloring. This non-peated expression has the oak highlighting the delicate citrusy and fruity notes and is limited to 12,000 individually-numbered bottles.Grab one of these limited-edition bottles today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, Bruichladdich distillery still uses the original Victorian equipment to create a range of single malt whiskies that are tripple distilled, matured and bottled solely on Islay by a skilled team of 78 men and women.Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Bruichladdichs Islay barley series showcases the phenomenon of terroir in single malt whisky this is the belief that soil, climate, micro-climate, geographic orientation, and local weather systems impact the character, quality and flavor profile of the spirit, delivering a unique expression of place. This unique Bruichladdich Islay barley 2011 is an unpeated single malt distilled from Publican and Oxbridge barley grown on six western and central Islay farms in 2010. This release is comprised of unpeated single malt matured in first-fill bourbon, first-fill Rivesaltes wine barrels, and 2nd and 3rd-fill Austrian and Sauternes sweet wine barrels which were married for six months prior to bottling.Pick up your bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky.Bruichladdich Octomore 7.1 is the distillerys final release under Master Distiller Jim McEwans tenure. The whisky takes its name from Octomore Farm, a farm situated high above the village of Port Charlotte, just two miles away from Bruichladdich Distillery (the farm provides all of the barley used to create the whisky). Harvested from mainland Scotland, the barley used in this release is then malted before being peated to an absurdly high 208 phenol parts per million, making it one of the peatiest whiskies in the world.After the barley has been peated, it is mashed using water drawn from the Bruichladdich loch. The water is soft and devoid of minerality, which makes it ideal for mashing and fermenting the barley. Following fermentation, the wash is twice distilled through Bruichladdichs 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant. "We have a distillery," says Jim McEwan, the master distiller at Bruichladdich, "and we know how to use it."Once the whisky has been distilled, it is matured for five years in American oak before being bottled at 119 proof without the use of chill filtration or artificial coloring. As a result, Bruichladdich Octomore 7.1 has a sandy color, with aromas of sea spray, caramel, lemon peel and tobacco. The palate is filled with bright notes of peach, citrus fruits and honey, and is complemented by heavier notes of chimney smoke and leather. The peat is evident on the finish, with bold flavors coming together for a long, memorable sensation. The feeling is of long summer nights turning cooler as autumn approaches. This dram will transport you to Islay, to watch the sun setting over the sea while breathing in the peat smoke hanging in the air, says McEwan.Pick up a bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. The Octomore series is the embodiment of this philosophy. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.Both Octomore 11.1 and 11.3 are malted to an extremely high 100+ PPM. What sets them apart is the barley character from different regions. The 11.1 was crafted with 100 percent Scottish concerto and propino barley. Distilled in 2014, it then spent 5 years in first-fill American oak ex-bourbon casks from Jim Beam, Heaven Hill, and Jack Daniels. Super-heavily peated, yet delicately balanced with the sweetness and vanilla of the barrels and delicate floral and fruity notes, its a complex and powerful Islay spirit that is bottled at 118.8 proof and limited to 30,000 bottles.Grab a bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. The Octomore series is the embodiment of this philosophy. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.Both Octomore 11.1 and 11.3 are malted to an extremely high 100+ PPM. What sets them apart is the barley character from different regions. The 11.3 was distilled in 2014 from 100 percent Octomore Farm concerto barley and bottled in 2019 at 123.4 proof without chill filtering or added coloring. This barley was grown by farmer James Brown just 2 miles from the distillery, where the specific climatic conditions result in a unique tasting grain that differs from its mainland counterparts. "The depth of flavour here is intense, with a huge malty character to the fore. The character of the spirit is floral and fruity on the nose, and on the palate, the first sensation is of barley flour sweetness and smoked orange peel," says Hannett of the expression that has spent 5 years in first-fill American whiskey casks and is limited to 18,000 bottles.Grab one of these limited-edition bottles today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky. This Octomore Ten Years age results in a calmer and deeper spirit than the younger counterparts. The 11.1, and 11.3 spirits are more youthful and they focus on the barley influence, while the Ten Years showcases cask influence.This expression was distilled in 2009 using 100 percent Scottish optic barley. It was bottled without chill filtration and added coloring in 2019 at 108.6 proof. It has spent its decade in predominantly ex-bourbon casks with plenty of barrel-hopping wizardry taking place to craft the complex blend: virgin oak, first, and second fill casks from Jim Beam, Heaven Hill, Buffalo Trace, and Jack Daniels were used. Limited to 12,000 bottles worldwide, its a wonderfully mature peaty Octomore that is refined and complex.Get one of these limited-edition bottles today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, Bruichladdich distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of 78 men and women.Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.100 percent Scottish organic barley, slow trickle distillation and premium American oak have produced the creamiest whisky to come out of Bruichladdich. During the Victorian times when Bruichladdich Distillery was built, all Scottish barley was grown organically. The relationship between distiller, farmer and soil was intimate and enduring. These ties were lost as modern industrialized farming cut through ancient synergies. Bruichladdich Organic is an ode to ancient traditions.Pick up your bottle today!

On August 16, 1849, James Buchanan was born in Ontario, Canada. The son of Scottish immigrants, his family returned to the United Kingdom while Buchanan and his siblings were still children. As teenagers, Buchanan and his brother began working as grain exporters in Glasgow and at the age of thirty, James moved to London and began working as a whisky merchant.While in London, Buchanan quickly realized that there was an untapped English demand for blended Scotch whisky and opened the doors to James Buchanan and Co. Today, Buchanans company represents one of the oldest and most prestigious whisky blenders in the world (in 1898, Buchanan was given the Royal Warrant, which allowed him to supply Buchanans Whisky to Queen Victoria and the Prince of Wales).Buchanans Select is the personal creation of Craig Wallace, Buchanans Master Blender. This whisky is an expression of his expertise and acumen, showcasing the finest craftsmanship, by choosing the most quality whiskies. Expect a twist of peat smoke, a hint of rich fruit and a touch of smooth barley malt.Pick up your bottle today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peat bogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint. Bunnahabhains 12-year-old was launched the summer of 2010. Non-chill filtered and bottled at 46.3 percent ABV, this naturally colored whiskys new smoked-oak glass is an apt prelude to contents: a smoky, nutty, lightly fruity, rich bodied single malt.Pick up a bottle of this smoky single malt today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint.Meaning "Smoky Two" in Scots Gaelic, Toiteach A Dh (pronounced Toch-ach ah-ghaa) is a sequel to the original peaty paradox on Bunnahabhains gentle single malt. To create this Mine variant, Bunnahabhains Senior Blender, Dr. Kirstie McCallum selected a combination of ex Bourbon and Sherry casks which were then matured in full, in our coastal warehouses on Bunnahabhain Bay.Pick up your bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal 12 Year Old Blended Scotch Whisky is crafted from a rich blend of malt and grain whiskies, each matured for at least 12 years. Its radiant amber color is complemented by aromas of wild herbs, heather, honey and orchard fruits. The palated is filled with bursts of apples, hazelnut and butterscotch, and leads to a warm, lingering finish.Chivas Regal 12 Year Old Blended Scotch Whisky earned a Double Gold at the 2014 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal 25 Year Old Blended Scotch Whisky is a rare and exclusive blend of the finest Scotch whiskies, which have all been aged for a minimum of 25 years. Available strictly as a limited release, each bottle is individually numbered for authenticity. The whisky has a rich gold color and enticing fruity aromas of sweet orange and peach, marzipan and nuts. The palate contains hints of rich, mild, chocolate orange and a fondant creaminess, which leads to a round, luxurious finish.Chivas Regal 25 Year Old Blended Scotch Whisky earned a Double Gold Medal at the 2016 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."The newest member of the Chivas Regal Family, Chivas Regal Extra Blended Scotch Whisky is created with an exceptional blend of rare whiskies aged in Oloroso sherry casks from Jerez, Spain. As a result, the whisky has dark shade and aromas of pear, melon, creamy toffee and milk chocolate. The palate is filled with ginger, syrup, vanilla, caramel and more pear notes, and leads to a beautiful finish complete with hints of almond and cinnamon.Chivas Regal Extra Blended Scotch Whisky earned a Gold Medal at the 2015 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky.Chivas Master Distiller Colin Scott decided to blend a range of Whiskies using Japanese Mizunara Oak for maturation. This luxury wood has made Japanese Whisky a world-renowned, highly sought after spirit. Pick up your bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Created in honor of five generations of Master Blenders, Chivas Ultis represents the heart and soul of Chivas Regal. Its the first blended malt Scotch whisky from the House of Chivas Regal. Chivas Ultis contains five precious signature single malts, each one hand-selected from five Speyside distilleries. Less than 1 percent of Chivas entire inventory of whisky was selected to make this exquisite blend, representing the essence of the House of Chivas Regal. Chivas Ultis has an aroma bursting with ripe peach and soft red apples, followed by notes of strawberry jam, cinnamon, fudge and honey. The smooth palate fills the mouth with luxurious milk chocolate, echoing the nose with flavors of clementine, orange, and peach layered over a foundation of soft caramel and spicy cloves that leads to a long and sweet finish. Pick up a bottle of the first blended malt Scotch whisky from the House of Chivas Regal today!

Since its inception in 2000, Compass Box Whisky Company has been stewarded by John Glaser, one of the most progressive and innovative whisky blenders of his generation. "Like a winemaker blending grape varieties, we can create layers of complexity by blending whisky," says Glaser, who was named "Innovator of the Year" four times by Whisky Magazine and "Pioneer of the Year" twice by Malt Advocate. While Glaser initially began his career in the industry as a marketing agent, he quickly realized that by blending quality whiskies, he was able to create a product that was greater than the sum of its rare parts.Compass Box Hedonism is a unique blend of grain Scotch whisky. Nearly a century ago, grain whiskies were common across Europe, but were overtaken in terms of popularity when the larger distilleries in Scotland began focusing on single malt whisky. "When good Scotch grain whisky is aged in good quality American oak casks, the results can be stunning," says Glaser.The Circle is based around a parcel of fruity and creamy single malt from the Tamdhu Distillery in Speyside. This is supported by malt whisky from the Clynelish Distillery. A touch of peated malt whisky from an Orkney distillery and a small proportion of a French oak-finished blended malt whisky complete this recipe. Pick up your bottle today!

Compass Box was founded in 2000 by entrepreneurial visionary John Glaser, in London, England. After being in the wine industry, Glaser made the move to Diageo, where he came into the whisky industry. Compass Box is known to challenge convention and tradition in pursuit of whisky and its enjoyment. Located in a seemingly incongruous London England, Compass Box is not a Scottish distiller but a blender Scottish whiskies, combining the best casks from Islay, Speyside and the Highlands, and aging them in a variety of woods from sherry casks to toasted French oak.Glaser pushes the boundaries of innovation to new levels with his art of whisky-making. Seemingly uninhibited by the norms of the formidable Scottish whisky industry, Glaser has proven himself a true alchemist. In 2005, his aptitude for wine making prompted a disruptive experimental sensation; The Spice Tree release, a blended whisky made using inner staves, or wooden slats inserted into casks to enhance flavor. Wine-makers use this technique as a more economical way to add oak flavor wine.Compass Box are strong advocates for quality cask selection. They use only whiskies in their blends that are aged in first-fill American oak casks which tend to yield more vanilla character, richness and sweetness than the traditionally used casks in Scotch maturation. They also use a high a malt content, differentiating themselves from most Scotch whisky producers.This whisky is inspired by Juveniles Bistrot Vins in the 1st Arrondissement of Paris, that for over 30 years, has been a crossroads for winemakers, spirits producers, writers and various sorts of affable hedonists from all over the world. The restaurant was opened by Tim Johnston in 1987. This whisky is a bright smooth marriage of whiskies between 12 and 15 years- old, comprised of single malt whiskies from Strathmill, Balmenach and Clynelish distilleries, each bringing a distinctiveness to the whole.Pick up your bottle today!

Since its inception in 2000, Compass Box Whisky Company has been stewarded by John Glaser, one of the most progressive and innovative whisky blenders of his generation. "Like a winemaker blending grape varieties, we can create layers of complexity by blending whisky," says Glaser, who was named "Innovator of the Year" four times by Whisky Magazine and "Pioneer of the Year" twice by Malt Advocate. While Glaser initially began his career in the industry as a marketing agent, he quickly realized that by blending quality whiskies, he was able to create a product that was greater than the sum of its rare parts.Nearly a century ago, grain whiskies were common across Europe, but were overtaken in terms of popularity when the larger distilleries in Scotland began focusing on single malt whisky. "When good Scotch grain whisky is aged in good quality American oak casks, the results can be stunning," says Glaser.Bottled at 46 percent and blended by Lead Whiskymakers: Jill Boyd and James Saxon, this single malt whisky was distilled near the village of Edderton at the Balblair Distillery, Northern Highlands. The blend is comprised of 42.3 percent Recharred American Oak Barrels imparting notes of lemon sherbet, cereals, floral notes and 57.7 percent first fill bourbon barrels which imparts notes of peaches, salted caramel, pink grapefruit. Pick up your bottle today!

Since its inception in 2000, Compass Box Whisky Company has been stewarded by John Glaser, one of the most progressive and innovative whisky blenders of his generation. "Like a winemaker blending grape varieties, we can create layers of complexity by blending whisky," says Glaser, who was named "Innovator of the Year" four times by Whisky Magazine and "Pioneer of the Year" twice by Malt Advocate. While Glaser initially began his career in the industry as a marketing agent, he quickly realized that by blending quality whiskies, he was able to create a product that was greater than the sum of its rare parts.Nearly a century ago, grain whiskies were common across Europe, but were overtaken in terms of popularity when the larger distilleries in Scotland began focusing on single malt whisky. "When good Scotch grain whisky is aged in good quality American oak casks, the results can be stunning," says Glaser.This whisky is comprised of well-regarded malt whiskies, a combination of barrels from the Glen Elgin Distillery near the village of Longmorn, Speyside. These remarkable barrels impart notes of tropical fruit and butterscotch. Myths and Legends II is further enriched by a deep and enchantingly aromatic smoke profile.Pick up your bottle today!