Scotch

Upon his fathers death in 1820, a young grocer named Johnnie Walker invested his 417 inheritance into a grocery and spirits shop on High Street in Scotland. While Walker himself was a teetotaller, he sold a popular single malt whisky under the name Walkers Kilmarnock Whisky. When Walker retired from the store in the 1850s, whisky sales represented just 8 percent of the stores business.In 1857, Alexander Walker Johnnie Walkers eldest son inherited the store and began improving its selection of single malt Scotch whiskies. In addition, Alexander had apprenticed with a tea merchant in Glasgow and there, had learned the art of blending tea. Under his stewardship, the House of Walker began blending whisky and bottling it in an iconic, square bottle adorned with a slanted label. By the time Alexander Walker retired in the 1880s, whisky sales represented over 95 percent of the stores business.Johnnie Walker A Song of Ice and A Song of Fire are two new Scotch whisky blends that honor the enduring legacy of Game of Thrones. A Song of Ice is inspired by the Direwolves as the sigil for the House of Stark, showcasing malt whisky from Clynelish distillery. This whisky blend has a crisp, clean taste with green and grassy flavors and notes of vanilla and tropical fruit. Bottled at 40.2 percent ABV this Scotch is best served over ice (of course).Pick up your bottle today!

In recognition of women who lead the way, Johnnie Walker is unveiling Jane Walker, the first-ever female iteration of the brands iconic Striding Man logo.Upon his fathers death in 1820, a young grocer named Johnnie Walker invested his 417 inheritance into a grocery and spirits shop on High Street in Scotland. While Walker himself was a teetotaller, he sold a popular single malt whisky under the name Walkers Kilmarnock Whisky. When Walker retired from the store in the 1850s, whisky sales represented just 8 percent of the stores business.In 1857, Alexander Walker Johnnie Walkers eldest son inherited the store and began improving its selection of single malt Scotch whiskies. In addition, Alexander had apprenticed with a tea merchant in Glasgow and there, had learned the art of blending tea. Under his stewardship, the House of Walker began blending whisky and bottling it in an iconic, square bottle adorned with a slanted label. By the time Alexander Walker retired in the 1880s, whisky sales represented over 95 percent of the stores business.For over a century, Johnnie Walker has celebrated taking steps forward with the message of Keep Walking and their Striding Man icon. In recognition of women who lead the way, Johnnie Walker is unveiling Jane Walker, the first-ever female iteration of the brands iconic Striding Man logo. Jane Walker is the celebration of the many achievements of women and a symbol of empowerment for all those on the journey towards progress in gender equality. The Jane Walker icon makes its debut on a special-edition offering of their award-winning Black Label, a blend of whiskies matured for at least 12 years. In honor of Womens History Month, for every Jane Walker Edition bottle produced, Johnnie Walker will donate $1 to organizations championing womens causes, up to $250,000.Pick up your bottle today!

Upon his fathers death in 1820, a young grocer named Johnnie Walker invested his 417 inheritance into a grocery and spirits shop on High Street in Scotland. While Walker himself was a teetotaller, he sold a popular single malt whisky under the name Walkers Kilmarnock Whisky. When Walker retired from the store in the 1850s, whisky sales represented just 8 percent of the stores business.In 1857, Alexander Walker Johnnie Walkers eldest son inherited the store and began improving its selection of single malt Scotch whiskies. Also, Alexander had apprenticed with a tea merchant in Glasgow and there, had learned the art of blending tea. Under his stewardship, the House of Walker began blending whisky and bottling it in an iconic, square bottle adorned with a slanted label. By the time Alexander Walker retired in the 1880s, whisky sales had represented over 95 percent of the stores business.This Johnnie Walker Blue Label Ghost and Rare is the second edition in this series of special limited edition releases. The blend is comprised of grain whiskies from long defunct ghost Scotch whisky distilleries, highlighting one of the mostexalted shuttered distilleries on IslayPort Ellen. The other whiskies in the blend include Caledonian and Carsebridge, harmonizing Port Ellens peaty and iodine character. Five additional rare malts (Mortlach, Dailuaine, Cragganmore, Blair Athol, and Oban) are married into the blend yielding a well-rounded mouthfeel and finish. Each of these whiskies are aged at least 20 years. Overseen by Johnnie Walker Master Blender, Dr. Jim Beverage, Port Ellen lies at the heart of this incredible expression, imparting a delicious peatiness and a dose of brine. The result is a whisky with layers of creamy vanilla sweetness and rolling waves of waxy citrus, rich malt and tropical fruit notes - all perfectly balanced by the distinctive maritime smokiness of Port Ellen that lingers in, the long and warming finish.Pick up your bottle today!

Upon his fathers death in 1820, a young grocer named Johnnie Walker invested his 417 inheritance into a grocery and spirits shop on High Street in Scotland. While Walker himself was a teetotaller, he sold a popular single malt whisky under the name Walkers Kilmarnock Whisky. When Walker retired from the store in the 1850s, whisky sales represented just 8 percent of the stores business.In 1857, Alexander Walker Johnnie Walkers eldest son inherited the store and began improving its selection of single malt Scotch whiskies. In addition, Alexander had apprenticed with a tea merchant in Glasgow and there, had learned the art of blending tea. Under his stewardship, the House of Walker began blending whisky and bottling it in an iconic, square bottle adorned with a slanted label. By the time Alexander Walker retired in the 1880s, whisky sales represented over 95 percent of the stores business.Johnnie Walker Blue Label Blended Scotch Whisky represents the epitome of blending and the pinnacle whisky of the House of Walker. The blend was personally created by James Beveridge, Johnnie Walkers Master Distiller, and is crafted to reflect the style of whiskies produced by Johnnie and Alexander Walker in the 19th century."I think of blending as being like the process of writing," says Beveridge. "Is the final book just a series of words, a lot of facts and information, or has it been put together with care and attention so that the end result will relate to the person who reads it? If it does, then that, you could argue, is magic blending, like writing, like any creative process, is much more involved in the world of ideas, with trying to connect with the whisky drinker. I like to think that we have made that connection."Johnnie Walker Blue Label Year Of The Rat is the latest release from Johnnie Walkers Zodiac Collection. This limited edition design was created in honor of the Year Of The Rat a celebration of the traditions of Asian culture and incredible longstanding heritage of the Chinese Zodiac.Pick up your bottle today!

The Isle of Jura Distillery was founded in 1963. It is the only distillery on the Isle of Jura, which dates back to 1810 as being the first licensed distillery on Jura. The distillery sources its water from Loch aBhaile-Mhargaidh, and is owned by independent bottlers Whyte and Mackay. Situated sixty miles off the western coast of the Scottish mainland, the Isle of Jura is one of the most sparsely populated islands in Scotland it boasts 5,000 red deer, 200 human beings, two churches and just one distillery. The Jura Distillery was founded in 1810 by Laird Archibald Campbell, and sits alongside the Corryvreckan Whirlpool. Nearly a century after it was opened, the distillery was dismantled due to a land dispute, and remained closed until 1963. Today, the Jura Distillery represents a fusion of modern distillation techniques with traditional craftsmanship, and remains one of the most remote and isolated distilleries on the planet.Jura Single Malt Scotch Whisky is made from Scottish barley, which is milled at the distillery and mashed with hot water in order to release its natural sugars. Once the barley has been mashed, it is fermented and then distilled through Juras 28-foot tall copper-pot stills.Jura malt is aged in bourbon casks, with some whiskies being finished in sherry. Their whiskies are really said to come of age around 16 years, this is when the whisky really starts to shine. This is also the age statement of the distillerys official flagship bottling. Despite the fact that the water flows through a great deal of peat, the whisky itself doesnt have much phenol character. This is in stark contrast to most of its contemporaries across the way. Isle of Juras 10 Year Old has a light, warm gold coloring. This single malt has a fruity nose with notes of pepper and dark chocolate. The palate is medium-bodied with flavors of nectarines, ginger and coffee. The finish is warming, with sherried notes and the characteristic briny taste of Jura whiskies. This 10YO is an easy drinker, a great introductory whisky.Pick up a bottle today!

The Isle of Jura Distillery was founded in 1963. It is the only distillery on the Isle of Jura, which dates back to 1810 as being the first licensed distillery on Jura. The distillery sources its water from Loch aBhaile-Mhargaidh and is owned by independent bottlers Whyte and Mackay. Situated sixty miles off the western coast of the Scottish mainland, the Isle of Jura is one of the most sparsely populated islands in Scotland it boasts 5,000 red deer, 200 human beings, two churches and just one distillery. The Jura Distillery was founded in 1810 by Laird Archibald Campbell and sits alongside the Corryvreckan Whirlpool. Nearly a century after it was opened, the distillery was dismantled due to a land dispute and remained closed until 1963. Today, the Jura Distillery represents a fusion of modern distillation techniques with traditional craftsmanship and remains one of the most remote and isolated distilleries on the planet.Jura Single Malt Scotch Whisky is made from Scottish barley, which is milled at the distillery and mashed with hot water to release its natural sugars. Once the barley has been mashed, it is fermented and then distilled through Juras 28-foot tall copper-pot stills. Jura malts are typically aged in bourbon casks, with some whiskies being finished in sherry. Their whiskies are really said to come of age around 16 years; this is when the whisky really starts to shine. This exciting and new line of Jura whiskies can be described as a hybrid of Highland and Island styles, a harmony that imparts a sweet smokiness onto the spirit. Due to Juras unique microclimate, each year yields its own character, beautifully impacting every spirit. This timeless 18 year old Jura is matured for eighteen lengthy years in American White Oak ex-bourbon barrels and finished in some of the finest Premier Grand Cru Class Bordeaux barrels. A truly unique spirit, aged to perfection.Pick up your bottle today!

The Isle of Jura Distillery was founded in 1963. It is the only distillery on the Isle of Jura, which dates back to 1810 as being the first licensed distillery on Jura. The distillery sources its water from Loch aBhaile-Mhargaidh, and is owned by independent bottlers Whyte and Mackay. Situated sixty miles off the western coast of the Scottish mainland, the Isle of Jura is one of the most sparsely populated islands in Scotland it boasts 5,000 red deer, 200 human beings, two churches and just one distillery. The Jura Distillery was founded in 1810 by Laird Archibald Campbell and sits alongside the Corryvreckan Whirlpool. Nearly a century after it was opened, the distillery was dismantled due to a land dispute and remained closed until 1963. Today, the Jura Distillery represents a fusion of modern distillation techniques with traditional craftsmanship and remains one of the most remote and isolated distilleries on the planet.Jura Single Malt Scotch Whisky is made from Scottish barley, which is milled at the distillery and mashed with hot water in order to release its natural sugars. Once the barley has been mashed, it is fermented and then distilled through Juras 28-foot tall copper-pot stills. Jura malts are aged in bourbon casks, with some whiskies being finished in sherry. Their whiskies are really said to come of age around 16 years, this is when the whisky really starts to shine. Jura whiskies tend to have less of a phenol character, despite the fact that the water flows through a great deal of peat, but all-in-all their range is quite diverse, having been known to round out their stable some peatier profiles. This Jura expression stands out amongst the lineup as a smokier, more heavily peated expression. Crafted insmall batchesfrom casks both old and rare, this whisky features deeply smoky notes and some coastal brine, richly evocative of its provenance. Silver medalist at the 2016 Hong Kong International Wine and Spirit Competition, International Wine and Spirit Competition, and World Whiskies Awards.Get your bottle today!

The Isle of Jura Distillery was founded in 1963. It is the only distillery on the Isle of Jura, which dates back to 1810 as being the first licensed distillery on Jura. The distillery sources its water from Loch aBhaile-Mhargaidh and is owned by independent bottlers Whyte and Mackay. Situated sixty miles off the western coast of the Scottish mainland, the Isle of Jura is one of the most sparsely populated islands in Scotland it boasts 5,000 red deer, 200 human beings, two churches and just one distillery. The Jura Distillery was founded in 1810 by Laird Archibald Campbell and sits alongside the Corryvreckan Whirlpool. Nearly a century after it was opened, the distillery was dismantled due to a land dispute and remained closed until 1963. Today, the Jura Distillery represents a fusion of modern distillation techniques with traditional craftsmanship and remains one of the most remote and isolated distilleries on the planet.Jura Single Malt Scotch Whisky is made from Scottish barley, which is milled at the distillery and mashed with hot water to release its natural sugars. Once the barley has been mashed, it is fermented and then distilled through Juras 28-foot tall copper-pot stills. Jura malts are typically aged in bourbon casks, with some whiskies being finished in sherry. Their whiskies are really said to come of age around 16 years; this is when the whisky really starts to shine. This exciting and new line of Jura whiskies can be described as a hybrid of Highland and Island styles, a harmony that imparts a sweet smokiness onto the spirit. A departure from Juras signature house style of whisky, this Jura 7 Wood is crafted from a combination of seven different oak casks, yielding a remarkable depth of flavor. Taking the art of blending to a whole new level, Juras Master Blender has showcased his expertise by utilizing several different kinds of oak woods: first-fill ex-bourbon American White Oak, Vosges, Bertranges, Jupilles, Allier, Tronais and Limousin barrels. Expect abundant notes of coffee, ginger, peaches, a hint of sea spray and smoke.Pick up your bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. When we first started work on Kilchoman in 2003, says Anthony Wills, the distillerys founder, the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky-making process was done on site and I think we have managed to do just that.Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman 100 percent Islay single malt is exactly what it says it is; 100 percent Islay, with all parts of the whisky making process, from barley to bottle, completed on site at the Kilchoman farm. The single malt carries quite a distinction, as it is the only distillery in Scotland to produce single malt in this traditional hand crafted way (Kilchoman). Produced from barley directly sourced and exclusively grown on the distillery grounds, the peating levels are slightly lighter than the other expressions in the Kilchoman stable, yielding a fresh, floral balance when coupled with the bourbon cask maturation.100 percent Islay is aged in a combination of fresh and refill ex Buffalo Trace bourbon barrels. Robin Bignal, Production Manager; As the bourbon barrel maturation influences the spirit over time it has taken on a real depth of character and complexity to add to the light citrus fruit and peat smoke of the Kilchoman spirit.This whisky won a Silver Outstanding in the Scotch Single Malt - Islay category at the 2017 International Wine and Spirit Competition. Bottled at a solid 100 proof, the 100 percent Islay Way.Get your bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Named after a small, rocky inlet located near the north of the distillery, Kilchoman Sanaig Islay Single Malt Scotch Whisky is only the second continuous bottling from Kilchoman Distillery, and, together with Kilchoman Machir Bay Islay Single Malt Scotch Whisky, will form the distillerys first-ever permanent range.Kilchoman Sanaig Islay Single Malt Scotch Whisky has predominantly an Oloroso Sherry influence, with a small percentage of the whisky aged in ex-bourbon casks. According to John MacLellan, Kilchomans Distillery Manager, Sanaig is "a beautiful marriage of bourbon and sherry maturation balanced with classic Islay peat smoke and light citrus sweetness."As a result of the extraordinary strain of barley used to craft the whisky, along with the significant time it spent in Oloroso Sherry hogsheads, Kilchoman Sanaig has a sweet, peaty aroma complete with notes of apple cinnamon and caramel. The palate is filled with even more peat smoke, toffee, butterscotch and raisins, and leads to a bold finish marked not only by fruit and pie crust, but also pepper and star anise.Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.Glengyle Distillery was founded in Campbeltown in 1872 by William Mitchell. After five decades of distilling malt whisky, the distillery was forced to close its doors as a result of Prohibition. In 2004, Hedley Wright the great-great nephew of William Mitchell and the chairman of JandA Mitchell and Co Ltd. purchased the distillery and equipped it with a pair of modified stills formerly used by the Ben Wyvis Distillery in Invergordon before reopening its doors. Today, Glengyle Distillery is operated by the staff of Springbank Distillery, and uses barley that has been malted at Springbank in order to produce its own single malt whisky. In addition, the distillery is the focus of innovation and experimentation for the Springbank staff the distillery has used peated malt (a type of malt typically reserved for distilleries on Islay) and has quadruple distilled whisky in order to test its texture and flavor profile. This Kilkerran 12 year is a lightly peated whisky, comprised of 70 percent bourbon casks and 30 percent sherry casks. Expect beautiful honeyed aromas, complex flavors of sweet spice, and smooth vanilla.Pick up your bottle today!

Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnsons death, Alexander Graham acquired Johnstons distillery for 1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.Lagavulin is known as one of the most intense, smoky single malt whiskies ever made the peated barley used to create Lagavulin Single Malt has up to twenty times as much exposure to peat smoke as compared to typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulins signature, bold flavor profile.Distillery manager Georgie Crawford wanted to created a special whisky that would capture not only Lagavulins signature flavor, but the feeling of the place. To do so, she took inspiration from famed whisky writer Alfred Barnard, who after visiting Lagavulin in the 1880s and sampling an eight-year-old whisky (which was quite old for the period), found the whisky exceptionally fine, noting that no prettier or more romantic spot could have been chosen for a distillery.Lagavulin 8 Year Old Single Malt Scotch Whisky is aged for eight years in refill American oak casks. The whisky has an aroma of sea breeze, charcoal and citrus fruit, along with notes of old wood, breakfast tea, black currant and mint. The palate is distinctively Lagavulin, with complex smoke notes fading into cedar and ocean spray.Make sure to pick up your bottle today!

It was through a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroiags 10YO single malt is the original Laphroaig, the real McCoy, distilled the fashion as Ian Hunter invented it nearly 8 decades ago. It is a beautifully savory whisky, the unadulterated classic essence of Laphroaig. Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.Pick up a bottle of this classic single malt today!

It was a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. They intended to raise and sell cattle on the land, and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses, and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroaig Cairdeas is an annual limited edition release featuring several different age statements, matured for more than five years in first-fill Makers Mark bourbon casks, followed by a secondary 6-month maturation in smaller quarter casks. The resultant spirit from 177 of the casks was bottled at cask strength. Gaelic for friendship, this 2017 Cairdeas is non-chill filtered and bottled at 114.4 proof.Get your bottle today!

It was through a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Introducing the 2019 annual release of the Cirdeas series, Cirdeas Triple Wood Cask Strength. This exclusive bottling celebrates the Friends of Laphroaig and marks the annual Feis Ile festival on Islay.The unique expression is a special triple maturation, first matured in ex-bourbon barrels, then in quarter casks and finally in European oak casks which previously held Oloroso sherry. It is then barrier filtered and bottled at cask strength to create a punchy dram with Laphroaigs signature richness of flavor and smoky taste.Pick up your bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Described by Laphroaigs distillery manager, John Campbell, as the richest of the rich, Laphroaig Lore Islay Single Malt Scotch Whisky pays homage to the distillery managers of Laphroaigs past, the custodians who have encapsulated and continued the distillerys rich craft for generations. From the founding of Laphroaig, these custodians have each made their own mark, whether it was drying the malting barley at lower temperatures than most, using two sizes of spirit still, pioneering the use of ex-bourbon barrels, or reintroducing the quarter cask to Scotch whisky-making, says Campbell. Each of these decisions has made Laphroaig the unique, premium whisky it is today. We make the whisky we make because of what has been passed on down to us.Laphroaig Lore Islay Single Malt Scotch Whisky is aged in a number of casks, combining the best of first-fill bourbon barrels, quarter casks and Oloroso Sherry hogsheads. As a result, the whisky has a rich, smoky aroma with notes of ocean spray and ash. The palate, which is filled with bitter chocolate, vanilla, salted caramel and roasted chestnuts, leads beautifully to a finish complete with malt grain, chocolate chip cookies, tropical fruit and, of course, lots of peat.Its our story, bottled. says Campbell. Pick up an amazing whisky story today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well,"and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.After distillation, Ledaig Aged 18 Years Single Malt Scotch Whisky is matured in oak barrels for nearly two decades before being finished in Spanish sherry casks, a practice not typically associated with such heavily-peated whiskies. As a result, the whisky has a bold aroma of tobacco smoke, cooked bacon and sherry wine. The palate brightens up with notes of orange zest, along heavier notes of chocolate, anise and cloves, and leads to a finish marked by smoldering coals and dark coffee.Bottled at 92.6 proof, only 500 cases of this fantastic dram were sent to the U.S. Pick up yours today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning ""Marys Well,""and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.The unique Ledaig spirit is matured in premium oak wood casks for 19 years before being finished in distinctive Marsala wine casks. The end result is a deep, rich, decadent, smoky single malt.Pick up your bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.Produced by Springbank Distillery, this Longrow 18 is dark and slightly mysterious, with a complex nose that unearths a peaty aroma reminiscent of dunnage warehouses. This heavily peated, brazen since malt is bottled at 45 percent ABV.Pick up your bottle today!

Launched by independent bottlers Whyte and Mackay this blended malt whisky is inspired by legendary polar explorer Sir Ernest Shackleton. Inspired by the three cases of Scotch discovered, frozen into the ice beneath Shackletons base camp at Cape Royds.To bolster team moral on his Antarctic expedition (Nimrod, 1907), Sir Ernest Shackleton brought aboard 25 cases of Mackinlays Rare Old Highland Malt Whisky. The case was discovered in 2007 a century later, the 11 bottles perfectly preserved. The bottles were excavated and flown to New Zealand where they were carefully thawed by the New Zealand Antarctic Heritage Trust. The whisky is now on display at the public gallery at Canterbury Museum.World-renowned Master Blender, Richard Paterson meticulously analyzed the antique whisky to re-create the Shackleton spirit, using it as the foundation of this modern whisky. After much scientific analysis of the salvaged bottles, it was discovered that the original Mackinlays was actually a single malt distilled at Glen Mhor in Inverness, matured in American oak Sherry casks and bottled at 47.3 percent ABV. The whisky has a subtle smoky character from the use of Orkney peat to dry the barley.This Shackleton whisky is comprised of a selection of Highland single malts, which were married in a combination of ex-bourbon American white oak barrels and Spanish Sherry butts. The result is a beautiful reenactment, with subtly peaty notes and a rich complex flavor profile of smooth vanilla, glazed fruits and a whisper of bonfire smoke.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 12 Year "The Wee Witchie" single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined "The Way. Aged in a combination of in ex-sherry and ex-bourbon casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 16 Year single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined The Way. Aged in a combination of refill and first-fill American and European oak ex-sherry casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 20 Year single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined The Way. Aged in a combination of refill and first-fill American and ex-sherry casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stills in the other there are three larger stills, installed in 1897." The distillery also had "four gigantic malt floors, and the largest mash tun in the district."In 1964, the distillery was largely rebuilt and today houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one is still nicknamed "Wee Witchie" because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.The Mortlach 26 Year Old 2019 is a part of Diageos Special Releases that come with the tagline "Rare by Nature." Its a premium and heavily sherried single malt offering that was distilled in 1992 and has been matured in first-fill Oloroso and Pedro Ximenez Sherry casks then bottled at cask strength. Comes in a beautiful box with a golden depiction of the Highland stag and is limited to 3,883 bottles.Get this strictly limited-edition bottle today!