Whiskey

Born into poverty in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into The Balvenie Distillery. Today, The Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most prestigious independent distilleries in all of Scotland.The Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (The Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 14 Year Old Caribbean Cask Single Malt Scotch Whisky is aged in traditional oak casks for a minimum of fourteen years. Following its initial beautyrest, the Scotch whisky is double-barreled, or finished, in casks that were previously used to mature a Caribbean rum. While Scotch whiskies are traditionally finished in port or sherry casks, only a select handful of whiskies are finished in rum casks, as they impart more tropical flavors to whisky as compared to wine casks, and contribute to a more unique flavor profile.The Balvenie Caribbean Cask Single Malt Scotch Whisky has an aroma of sweet vanilla and toffee, along with a touch of candied fruits. The aroma gives way to notes of dried fruits (particularly pears), molasses and honeyed oak on the palate, which are well-complemented by hints of mellow caramel and butterscotch. The finish is soft and elegant, and ends with with a lingering flavor.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned the Gold Medal at the International Review of Spirits Competition. In addition, it earned a score of 91 points from the Beverage Testing Institute.Pick up a bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask is matured for a minimum of 15 years exclusively in a single European oak sherry butt. The 15-year maturation in a cask that has previously held Oloroso sherry creates a single malt characterized by dried fruit richness, nuttiness and spice. No more than 650 hand-numbered bottles are drawn from each sherry butt and each bottle carries the number of the cask in which it was matured. "Due to the variances of a natural product such as wood, no two oak casks, even of the same type and filled with spirit from the same distillation, will produce an identical single malt," says Balvenie Malt Master David Stewart. "The fact that each cask is unique in this way and that the contents of each cask will taste different is a lesser-known facet of the whisky-making process, but its a magical one." The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask was just released! Pick one up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 12 Year Old Doublewood Single Malt Scotch Whisky is matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending a dozen years in oak casks, the whisky has an aroma of citrus, honey and vanilla. The aroma gives way to notes of red fruits (particularly berries and plums) on the palate, along with hints of sherry, caramel and butterscotch. The finish is long and warming, with a slightly sweet touch. Balvenie 12 Year Old Doublewood earned the Gold Medal at the San Francisco World Spirits Competition. In addition, the whisky earned a score of 94 points from Wine Enthusiast, which called it "silky and downright succulent."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenies Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices.Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky is aged in traditional oak casks crafted by Ian McDonald, Balvenies head cooper, for a minimum of 21 years. This initial maturation process contributes notes of soft oak, honey, caramel and nougat to the whisky. After its initial beauty rest, the whisky is double-barreled or finished in casks that were previously used to mature port. During this second maturation, Malt Master David Stewart regularly samples the whisky in order to ensure that the port casks have contributed "just the right amount of character."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky has an aroma of ripe fruits, dates, figs, raisins and almonds. The aroma opens up to notes of toasted bread, honey, and marzipan on the palate, which are well-balanced by hints of cherries, peat and cedar. The finish, which is long and smooth, has a touch of spice.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2012, and earned a score of 94 points from the Beverage Testing Institute in 2009 and 2010.Pick up a bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 30 Year Old Single Barrel Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature sherry. The whisky has an aroma of mead, almonds, coffee and roasted pork that gives way to notes of raisins, honey, sherry and dark caramel. The finish is mellow and sweet, with hints of goat cheese, milk chocolate and Christmas cake.Balvenie 30 Year Old Single Malt Scotch Whisky earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a perfect score from Wine Enthusiast.We have only a handful available. Pick up a bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."Balvenie Tun 1509 Batch #1 was made by marrying together 42 of the finest casks 35 traditional American Oak barrels and seven European oak sherry butts from Balvenies aging stock. Each of the casks was hand-selected by David Stewart, who has served as Balvenies Malt Master for the past five decades. Ive carefully considered each of the 42 whiskies in turn and they all bring something different to the table: combinations of spice, oak, delicacy and sweetness, says David Stewart.Once the whisky was blended together, Stewart rested it for several months in Tun 1509 one the distillerys unique marrying vessels to create a single malt that was greater than the sum of its already precious parts.Balvenie Tun 1509 Batch #1 has a deep amber color and a rich nose filled with floral notes, orange peel, burnt sugar and vanilla. The palate is velvety smooth, containing notes of coffee, cinnamon, cloves and red fruits particularly raisins and plums and leads long, complex finish complete with oak and blossom honey. Pick up one of these rare treasures today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Peat Christmas Edition is a vatting (or blending) of malt whiskies that hail exclusively from the island of Islay. Produced by Douglas Laing one of the most prominent independent bottlers in Scotland each bottle of The Big Peat Christmas Edition is a blend of whisky distilled at Ardbeg, Bowmore, Caol Ila and Port Ellen Distilleries (together with a couple of whiskies from other distilleries that remain classified).Ardberg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery. Today, Ardberg sources its peated malt from Port Ellen and distills one of the peatiest whiskies in the world.Founded in 1779 by John Simpson, Bowmore Distillery has stood on the shores of Loch Indaal a sea loch that opens out into the Atlantic Ocean for over two centuries. The distillery remains one of a handful of distilleries in Scotland that continues to malt and peat its own barley. Bowmore Distillery draws its water from Laggan River, which flows through peat bogs on its way to the distillery and provides a unique, mineral flavor to the whisky. In addition, the distillerys location on Loch Indaal contributes not only to the whiskys salinity, but also to its smoothness and complexity.Caol Ila Distillery (which is Gaelic for "Sound of Islay") is situated overlooking the strait between Islay and Jura, another island situated in the Inner Hebrides archipelago. Founded in 1846 by Hector Henderson, the distillery produces whiskies that are noted for their pale colors and signature, peaty yet floral aromas.Just a few miles west of Ardbeg Distillery, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. The distillery is believed to have been the first to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States. Following World War I and the introduction of Prohibition in the United States, however, the distillery was forced to close its doors. In 1966, the distillery was rebuilt and began operating with four new stills heated by a mechanical coal stoker system. Following a slump in demand in 1983, the distillery was closed again, and remains closed to this day. The whisky made in the 17 years between its reopening and final closure, however, has acquired a reputation as some of the finest to have been made on Islay at the time.As a result of the blend of these whiskies, The Big Peat Christmas Edition has an array of flavors that are unique to Islay. It has a salty aroma, with touches of cinnamon, ginger, pears and lemon. The aroma gives way to bold notes of smoky peat, dried tobacco, chewy leather and sweet fruits on the palate, and leads to a long, peaty finish. We have only a handful of bottles available. Pick one up today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to barely more than 3,400 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Peat Small Batch Islay Scotch Whisky is a vatting (or blending) of single malt whiskies that hail exclusively from the island of Islay. Produced by Douglas Laing one of the most prominent independent bottlers in Scotland each small-batch of The Big Peat is a blend of whiskies distilled at Ardbeg, Bowmore, Caol Ila and Port Ellen Distilleries (together with a couple of whiskies from other distilleries that remain classified).Ardberg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery. Today, Ardberg sources its peated malt from Port Ellen and distills one of the peatiest whiskies in the world.Founded in 1779 by John Simpson, Bowmore Distillery has stood on the shores of Loch Indaal a sea loch that opens out into the Atlantic Ocean for over two centuries. The distillery remains one of a handful of distilleries in Scotland that continues to malt and peat its own barley. Bowmore Distillery draws its water from Laggan River, which flows through peat bogs on its way to the distillery and provides a unique, mineral flavor to the whisky. In addition, the distillerys location on Loch Indaal contributes not only to the whiskys salinity, but also to its smoothness and complexity.Caol Ila Distillery (which is Gaelic for "Sound of Islay") is situated overlooking the strait between Islay and Jura, another island situated in the Inner Hebrides archipelago. Founded in 1846 by Hector Henderson, the distillery produces whiskies that are noted for their pale colors and signature, peaty yet floral aromas.Just a few miles west of Ardbeg Distillery, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. The distillery is believed to have been the first to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States. Following World War I and the introduction of Prohibition in the United States, however, the distillery was forced to close its doors. In 1966, the distillery was rebuilt and began operating with four new stills heated by a mechanical coal stoker system. In the slump of 1983, the distillery was closed again, and remains closed to this day. The whisky made in the 17 years between its reopening and final closure, however, has acquired a reputation as some of the finest to have been made on Islay at the time.As a result of the blend of these whiskies, The Big Peat has an array of flavors that are unique to Islay. It has a salty aroma with a touch of smoke, and notes of oily peat on the tongue. The flavors give way to hints of caramel and vanilla, and the finish is smooth, with notes of spices and cinnamon.The Big Peat earned a score of 96 points from Jim Murrays Whisky Bible and was recommended in Ian Buxtons 101 Whiskies to Try Before You Die. In addition, it earned a score of 96 points from the Ultimate Spirits Challenge in 2014, which named it the "Best Blended Malt Scotch Whisky" in the world.Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Smoke Islay Blended Malt Scotch Whisky was crafted by blending together whiskies from some of the islands most iconic distilleries. As a result, the whisky has an aroma of salted caramel, buttered biscuits and bonfire that gives way to chewy notes of caramel, vanilla, mint, smoke, charcoal, cinnamon buns and honey on the palate. The finish is clean and crisp, with touches of saltines, leather, wood and tobacco.The whisky earned a score of 90-95 points from Wine Enthusiast. Pick up a bottle today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorning every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms.Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Dalmore Distillery 12 Year Old Single Malt Scotch Whisky is aged for nine years in American oak casks that were previously used to mature bourbon. Following its initial beautyrest, half of the whisky is double-barreled, or finished, for three years in 30 year-old Matusalem oloroso sherry casks (the remainder matures for an additional three years in the bourbon casks). This dual maturation process gives the whisky an aroma of caramelized oranges, apples, plums and marzipan. Notes of citrus, toffee and cinnamon dominate the palate, and are complemented by sweet undertones of vanilla, coffee and cake. The finish is long and sweet, with hints of apricots, cherries and vanilla.Dalmore Distillery 12 Year Old Single Malt Scotch Whisky earned the Gold Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from the Beverage Testing Institute.Pick up a bottle today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms.Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing to a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Dalmore Distillery 15 Year Old Single Malt Scotch Whisky is aged for 12 years in American oak casks that were previously used to mature bourbon. Following its initial beautyrest, the whisky is double-barreled, or finished, for an additional 3 years in three different types of sherry casks: Amoroso, Apostoles and Matusalem Oloroso. This unique quadruple maturation process gives the whisky an aroma of raisins, mandarin oranges, milk chocolate and prunes. The aroma gives way to notes of ginger, espresso beans and coffee cake on the palate. The finish is warming and lush, with hints of vanilla, oak spices, red fruits and green apples. Dalmore Distillery 15 Year Old Single Malt Scotch Whisky earned a score of 94 points in the 2019 Ultimate Spirits Challenge.Pick up a bottle today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, The Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Whisky is derived from Clan MacKenzies coat of arms.The Dalmore Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing to a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmores copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Dalmore 18 Year Old Single Malt Scotch Whisky is aged for 14 years in American oak casks that were previously used to mature bourbon. Following its initial beautyrest, the whisky is double-barreled, or finished, for an additional 4 years in 30 year-old Matusalem Oloroso Sherry casks. This dual maturation process gives the whisky an intense aroma of red fruits, particularly raspberries, plums and cherries. Notes of milk chocolate, coffee and citrus dominate the palate, and give way to a spicy finish that is accented by notes of caramel, pear and nutmeg.Dalmore 18 Year Old Single Malt Scotch Whisky earned a Gold Medal in the 2019 International Wine and Spirits Competition.Pick up a powerful whisky today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, The Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Whisky is derived from Clan MacKenzies coat of arms.The Dalmore Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. The water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, and contributes a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmores copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.The Dalmore 1979 Single Malt Scotch Whisky (Cask 594) is part of the distillerys Constellation collection. The whisky was distilled in 1977 the same year that Trivial Pursuit launched and that Voyager I sent back photos of Jupiters rings to NASA and was matured for 33 years in casks composed of American white oak and Quercus Alba (a type of North American hardwood). The whisky has a honey gold color, along with an aroma of peaches, nectarines and vanilla. Hints of pears, apricots and lemongrass are also present on the nose, and give way to notes of pineapple, tropical fruits, caramel fudge, lemon cake and macaroons on the tongue. The finish is long and seductive, with notes of Turkish Delight, kiwi and spices.Only a handful of these bottles exist. Pick one up today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms.Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing to a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Following distillation, Dalmore Distillery 25 Year Old Single Malt Scotch Whisky is matured in five unique types of casks. First, the whisky is rested in American white oak barrels. After its initial maturation, a portion of the whisky is matured in 25 year-old Palomino Fino sherry butts while the remainder is matured in first-fill bourbon casks. Then, the fractionated whiskies are married together in bourbon barrels before being finally finished in Tawny Port pipes from Portugal.As a result of this journey, the whisky has been "gifted a wonderful palate of orange peel, chocolate truffles and spiced gingerbread," says Richard Paterson, Dalmore Distillerys master distiller. "Dalmore Distillery 25 is a truly spectacular addition to Dalmore Distillery Principal Collection, and a must have for fans of the distillery."Only 3,000 bottles of Dalmore Distillery 25 have been made. Pick one up today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms. Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing to a slightly mineral and chewy mouthfeel to the whisky. Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky. Dalmore Distillery Constellation Collection brings together a spectrum of whiskies distilled at Dalmore Distillery distillery between 1964 and 1992. Encased in a bespoke crystal decanter that is engraved with a solid silver stag, each bottle within the collection has been bottled at cask strength, and is as unique as the spirit within. Pick up a bottle today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms.Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. Prior to reaching the firth, however, the water travels from Loch Morie through a number of peat bogs and limestone quarries, and thus, contributes a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills. The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Dalmore Distillery King Alexander III Single Malt Scotch Whisky takes its name of an act of heroism that occurred in 1263 during a hunting trip with King Alexander III, a member of Clan MacKenzie saved the King from being attacked by a charging stag. The whisky is matured in six different types of casks: used bourbon casks, marsala barrels, madera drums, French wine barriques, port pipes and sherry butts. As a result of this complex aging process, the whisky has an aroma of oranges, tangerines and dark plums. The initial notes of baking spices, coffee and citrus give way to notes of cherries, cranberries, and oranges and lead to a glorious, ever-lasting finish.Dalmore Distillery King Alexander III Single Malt Scotch Whisky earned a Gold Medal in the 2019 International Wine and Spirits Competition.The single malt whisky represents a lush and opulent expression from one of the oldest and most prestigious Scottish distilleries. Pick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.This is the first ever limited edition release of The Glenlivet First Fill in the US. A Unique 12-year-old matured in first fill American oak casks, and distilled to 43.2 percent ABV, The Glenlivet 12 Year delivers the perfect balance of late summer flowers and ripe fruit aromas for a complete single malt experience.Pick up your bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, a portion of The Glenlivet 15 Year Old Single Malt Scotch Whisky is matured in French Oak for a limited time. French Limousin Oak, which is cut in the Dordogne region of France, is typically reserved for the maturation of fine wines and cognac when used to age whisky, the low density profile of the wood allows the spirit to penetrate deep into the wood, lending the whisky a signature spiciness.As a result, The Glenlivet 15 Year Old Single Malt Scotch Whisky has an intense golden color and aromas of butter, caramel and whipped cream. On the palate, the whisky is slightly fruity, with notes of baked apples and cinnamon spice leading to a finish accented by almonds, nutmeg and pie crust.The Glenlivet 15 Year Old Single Malt Scotch Whisky won Gold at the San Francisco World Spirits Competition two years in a row in 2011 and 2012. Pick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, The Glenlivet Archive 21 Year Old Single Malt Scotch Whisky is matured in a combination of ex-sherry casks and ex-bourbon casks for a minimum of 21 years (a portion of the whisky is matured for up to 40 years). The whisky has a rich, luxurious aroma of pine, raisins and sandalwood. The aroma gives way to notes of brown sugar, walnuts and honey on the palate, that are well-complemented by notes of dried fruits, Christmas cake and baking spices. The finish is long and sweet, with a hint of chewy leather, ginger and oak.The whisky earned the Gold Medal at the San Francisco World Spirits Competition in 2005, 2006 and 2009, and earned the Double Gold Medal in 2007, 2012 and 2013. In addition, it earned a score of 93 points from Whisky Advocate and a score of 96-100 points from Wine Enthusiast.Pick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, The Glenlivet Ndurra First Fill Selection Single Malt Scotch Whisky is drawn from casks of American White Oak, which have never before been used to mature Scotch whisky. The technique of using virgin casks has been in favour with distillers at The Glenlivet since the early 1900s, and according to the distillery, the Ndurra is the purest expression of The Glenlivet.The untouched oak imparts a nose of creamy vanilla and sweet pears to this whisky, and contributes to a palate filled with notes of tropical pineapple and ripe bananas. The finish is medium-bodied and refreshing, making the Glenlivet Ndurra First Fill Selection Single Malt Scotch Whisky perfect to drink straight or in a cocktail.Bottled at cask strength, The Glenlivet Ndurra First Fill Selection Single Malt Scotch Whisky is a brand-new expression from a distillery with an incredibly rich tradition.Pick up a bottle of your Glenlivet today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivet Single Malt Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, The Glenlivet Ndurra Oloroso Matured Single Malt Scotch Whisky is matured exclusively in first fill Oloroso sherry oak casks from the Jerez region of Spain. These casks are some of the most highly prized and sought after casks used by whisky makers, and impart distinctive notes of dried fruits, raisins, apricots, orange marmalade and dark chocolate to the whisky. After maturing in the casks, the whisky is bottled at cask strength without the use of chill filtration (Ndurra means "natural" in Gaelic).Pick up a bottle of this glorious Glenlivet today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through The Glenlivets wash still, and then again through The Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.The Glenlivet Ndurra Peated Whisky Cask Finish is the first peat influenced expression from the distillery in over a century. Created with respect for traditional methods this whisky is produced in small batches and bottled at natural cask strength without chill-filtration. Finished in casks that have previously held heavily peated Scotch, The Glenlivets classic, smooth and fruity house style has been enriched with gentle, aromatic smoky notes. As a result, The Glenlivet Ndurra Peated Whisky Cask Finish, has a nose of soft red apples mixed with citrus zest and aromatic smoke. The palate consists of a rich tangy marmalade followed by creamy vanilla toffee and a distinct toasted smokiness. The finish is long and complex with spicy notes layered by subtler smoky notes.Ndurra, for me, perfectly captures the original passion behind the distillery and our commitment to crafting unique flavors. Its a wonderfully warm whisky, with swirls of vanilla cream and subtle traces of tangy smoke which is definitely a new territory for The Glenlivet and one I hope Caskers Members will enjoy! Alan Winchester, Master Distiller of The GlenlivetPick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivet Single Malt Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the unpeated barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper (the copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile). In addition, the height of the stills ensures only the lightest vapors are condensed, and provides for a more delicate and elegant whisky.Following distillation, The Glenlivet XXV is aged for approximately 23 years in traditional oak casks. After its initial maturation, the whisky is double barreled, or finished, in hand-selected, first-fill sherry casks for an additional two years. The sherry casks impart a luxurious and bold aroma of ripe fruits, dark chocolate and creamy vanilla to the whisky. In addition, the sherry casks contribute hints of raisins, dates and figs, which complement the whiskys notes of walnuts, brown sugar and cinnamon. The finish is long opulent, with notes of sherry, red fruits and spices mingled together.Glenlivet XXV earned the Gold Medal at the International Spirits Challenge, the International Wine and Spirits Competition and the The Scotch Whisky Masters Competition. In addition, it earned a score of 93 points from Whisky Advocate, which said that the whiskys "flavors are seamless and elegantly balanced." It also earned a score 95 points from the Beverage Testing Institute.Each bottle of Glenlivet XXV Single Malt Scotch Whisky is encased in a wooden box that is reinforced with limestone and brushed steel.Pick up a bottle today!