Scotch

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world as a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business.The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.Orphan Barrel Muckety-Muck is a similar beast, except that it hails from across The Pond. Following in the footsteps of Foragers Keep 26 Year Old Single Malt Scotch Whisky, its their first single grain Scotch and an equally well-aged one at 24 years. The spirit comes from the famous Port Dundas Distillery that operated for 2 centuries, until its closing in 2010. This liquid comes from the rare remaining stocks that offer a glimpse into the historic distillery.Pick your bottle up today!

Spencerfield Spirits was founded by Alex Nicol, a former marketing director at Glenmorangie. Family owned and operated, Spencerfield is a small-batch craft distillery situated in the small town of Edinburgh, Scotland. Spencerfield is main mission is to produce the finest quality niche craft alternatives to big league brands. And their quirky farm inspired products measures up. Their flagship award-winning Sheep Dip was dubbed extraordinary with a score of 96/100 at the Ultimate Spirit Challenge. Their Pigs Nose expression is another solid release produced a meticulous blend of Speyside, Islay and Lowland malts with superior gentle grain whiskies. Produced in specially selected first-fill oak casks, this whisky gets its name from being smooth as a pigs nose, an old farming expression used to describe particularly fine fabric or wool.Originally launched in 1977, the Pigs Nose blend was created by Scotlands only third generation Master Blender, Richard Patterson. The foundation of the whisky is Invergordon grain whisky, aged in first-fill American oak barrels before adding five premium single malts; three of which hail from Speyside, one from the Highlands and a small 5 percent from Islay yielding a harmonious, exceptionally smooth balance of flavors.Pick up your bottle today!

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig is a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker.Port Askaig 110 Proof is aged in American oak barrels and bottled at 55 percent ABV. Like each of the expressions in Port Askaigs range, they are released in limited batches which yield an unparalleled consistency and quality of character, that ensures each Whisky maintains its original flavor and dignity. Nonchill-filtered and naturally colored this exclusive release is the first of this unique range of single malt Whiskies from Port Askaig to launch in the US.Get you bottle of this Islay classic today!

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig has a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker.As the youngest age-statement release in the Port Askaig range, this bold eight-year-old Askaig isnt shy about its peat. You can expect young fresh notes of maritime sweet vanilla and citrus.Pick up your bottle today!

The Speyside Royal Brackla Distillery opened in 1812 by Captain William Fraser. Employing the family barley farm, the distillery had their big breakthrough in 1935. They produced the first single malt with a royal warrant, granted by King William IV, earning the nickname "The Kings Own Whisky." The operation changed hands many times in the following two centuries before it was bought by Bacardi in 1998. "This is the one that was described as "The Drink Divine" by the Royal household in the 1830s. [...] "Theres only one whisky in the world that can be the first Royal whisky, I feel privileged to have worked on this," says Stephen Marshall of Bacardi.Today the facility uses the finest barley and crystal clear water from the Cawdor Burn. More time is allowed for the fermentation and the slow distillation process leads to more contact of the spirit with the copper. This minimizes the sulphur notes and brings a fruity, slightly grassy character to the spirit. The liquid is then aged in first-fill Oloroso sherry casks that bring notes of muscovado, dates, and walnuts to the table.Launched as a part of the Last Great Malts collection, the Royal Brackla 12 Year Old is the youngest in the threesome of single malts next to 16 and 21-year-old expressions. The dozen years it has spent in sherry casks are quite obvious on the profile which is complex with malty, fruity, and peppery notes.Get your bottle today!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named after the gun rounds fired on Royal anniversaries at the Tower of London, Royal Salute 62 Gun Salute Scotch Whisky is the oldest whisky ever released by Royal Salute. Over the years, only four men Charles Julian, Allan Baillie, Jimmy Lang and Colin Scott have held the honor of Master Blender for Royal Salute, and each of their hands went into selecting this incredible blend, which contains various whiskies aged for a minimum of 40 years.Royal Salute 62 Gun Salute Scotch Whisky has an aroma of dark chocolate, espresso, sherry and brazil nuts, which leads to a decadent palate filled with more toffee, chocolate bark and dark fruits. The finish is chewy and and seemingly everlasting.Packaged in an elegant blue decanter, painted and inlaid with 24-carat gold, this whisky earned a 94 point rating from Whisky Advocate, which called it a work of genius. Pick up a bottle today!

British farmers have long used an insecticide, referred to in laymans terms as Sheep Dip, to delouse their sheep prior to shearing. This liquid both cleanses the sheep of parasites and preserves the sheeps wool, and is commonplace on West Country farms. As farmers became enterprising with their grains and began distilling their own, homemade whisky, they cleverly hid the substance in barrels labeled SD short for Sheep Dip to avoid paying taxes on the whisky. Eventually, even farmers wholesalers began selling the whisky, billing it as Sheep Dip. Unfortunately, not all of the farmers purchasing the whisky had flocks of sheep, and thus ultimately the scheme was uncovered by the British government.Sheep Dip Malt Whisky is made on the fully-operational Spencerfield Farm, which was originally established in 1559 and overlooks the Firth of Forth and the monumental Forth Rail Bridge. Alex Nicol, a former team member at Scottish and Newcastle, Whyte and Mackay, Glenmorangie and Laphroaig distilleries, leads the operation and consulted whisky legend Richard Paterson in creating the blend for Sheep Dip Malt Whisky (Paterson is such an expert that his nose was insured for 7 million).Sheep Dip Malt Whisky is a vatting of 16 different single malt whiskies from the Lowland, Highland, Speyside and Islay whisky regions of Scotland. Sheep Dip Islay Blended Malt is a quite different than the original Sheep Dip. This peated single malt from Islay, has pure Islay, sweet smoke on the nose, layered with notes of brine, followed by gentle smoke. Winner of the NY, Ultimate Spirit Challenge Chairmans Recommendation 2015. This whisky was dubbed extraordinary with a score of 96/100.Get your bottle today!

Ian Macleod Distillers Ltd. has been operational since 1936 when Leonard Russell Sr. started a whisky broking company. It was acquired by the Russell family in 1963 and has stayed family-owned ever since. It houses many a distillery and brand under their roof, ranging from whiskies like Glengoyne, Isle of Skye, King Robert II, Smokehead, and Tamdhu to vodka, gin, and rum. In the world of multi-national mega-companies, they have stayed true to their mantra of preferring quality over quantity.Shieldaig is a collection of single malt Scotch whiskies. Named for a loch in the Ross and Cromarty area of Scotland, "Shieldaig" is derived from Old Norse and stands for "The Loch of the Herring". This line of whisky evokes the magical landscapes with misty hills and small islands poking from the dark waters of the loch the same area that has attracted many a fisherman, seeking to enjoy its serenity and angling for herring. Shieldaig Speyside Single Malt is pot-distilled in a single Speyside distillery from malted barley, aged in oak casks and bottled at 80 proof. You can expect notes of vanilla, toffee, honey, and fruit, as well as hints of sea salt. Some spice and peaty smokiness balances the profile. The medium finish contains fruity notes as well as spice and pepper overtones.Grab your bottle today!

Graphic designer turned Scotch entrepreneur, Carin Luna Ostaseskis story follows a common theme of corporate burnout turned passion project dreamer. The only difference is, she is the first woman to found Scotch whisky company, as well as the first ever man or woman to found a crowdfunded Scotch enterprise. Her journey began after a soured relationship, when she began perusing whisky shops. Enlightened by the variety, and sheer magnitude of the Scotch market, by the years end she had collected nearly 300 bottles of Scotch, becoming a Whisky connoisseur, hosting tasting events, and eventually forming the concept of SIA Whisky. Born out of the recognition of the need for more accessible, affordable quality whiskies on the market, Carin trained as a bartender, interviewed industry experts, and used her internet savvy to launch a kick-starter campaign in 2012 raising nearly $50,000 for her whisky. The brand became quite a success, quickly making its mark in the Scotch whisky scene.Carin partnered with blending experts Hunter Laing and Company, to produce the blend of Speyside, Highland, and Islay grain whiskies. Though the specific combination of whiskies and ages remains their hidden trade secret, Sia, which translates six in Scots Gaelic, has garnered critical acclaim, winning a Double Gold at the San Francisco Spirits Competition in 2014, and scoring 96 Points in the Ultimate Spirits Challenge and an Outstanding! Rating in Whisky Advocate magazine. With heavy citrus notes of lemon zest, and mandarin, and sweeter delectable notes of vanilla and caramel, this single malt is not your grandfathers Scotch, rather, it is a unique blend, catering to the modern palate. Full of character and depth, you can enjoy its incredible versatility neat, on the rocks or in your favorite cocktail. Pick up your bottle of this unique whisky today!

Glendullan is situated in Dufftown, the whisky capital of the world. As one of the busiest whisky epicenters, it is home to some of the greatest Scotch whiskies ever created. Founded in 1898, by William Williams and Sons from Aberdeen, the distillery was actually decreed by King Edward VII in 1902.Like most distilleries, Glendullan has a history of ownership changes and renovations. In 1926, the distillery was bought out by Distillers Company Limited, then switched hands to Scottish Malt Distillers in 1939. By 1962 the distillery was renovated, and only a decade later a new facility was constructed near the original site. In 1985 the original facility was mothballed. Glendullan 2 is also a workhorse, putting out 4 million liters of spirit per year, producing several labels. The distillery itself has official bottlings and has been producing theSingleton brand since 2007. A biolpant, which processes the spent lees, was also opened on-site in 2014.The distillery has three wash stills with an impressive capacity of 33,700 liters, and three spirit stills with 23,800 liters of capacity. They source their unpeated maltings from Diageos industrial site, and the mashing takes place in a12-ton mash tun.The Singleton brand is actually manufactured in three Scottish whisky distilleries; one of which is Glendullan. This 12 Year expression, along with the other expressions from the singleton lineup (a 15 and a 18 year), was released in the US in 2017. This 12-year-old single malt whisky spends most of its time in American oak casks as well as a small portion of European oak casks to create a more harmonized spirit. The result is a bright, young single malt bursting with fresh fruit aromas, a sweet honeyed palate, and a creamy lingering finish.Pick up your bottle today!

Smokehead Islay Single Malt is a product of Ian Macleod Distillers. First developed and branded in February of 2006, Smokehead is a NAS Whisky from an undisclosed distillery. The bold peaty single malt is presented to appeal to both younger and older rockers, and was awarded two Gold Medals by the Beverage Testing Institutes in 2009, and was highly acclaimed for its signature smoking skull motif.In 2007 the Smokehead brand extended their lineup with an Extra Rare release, that included a travel retail exclusive bottling. in October 2008 an 18-year-old Smokehead Extra Black was introduced, an expression that was also available in travel retail and domestic retailers (A new Travel Retail Smokehead Rock Edition II was also released April of 2017).In 2009 Smokehead became the signature brand of choice for the Classic Rock Roll of Honour Awards as well as the Marshall Ultimate Band Contest. Until 2011 Smokehead was the signature drink for the event which featured rock artists and industry rock legends like Slash, Brian May, Jeff Beck and Gene Simmons. In 2012 the Smokehead Rock Limited Edition was officially introduced as a special limited edition release, designed to celebrate its credentials as the rock n roll spirit of choice.The non-age-statement Smokehead single malt has a flavor profile distinctly reminiscent of Ardberg whiskies, with its rich, seaweed and intensely peaty tones. Smokehead has aromas of honeyed raisin scone, dried peaches and medical tinctures with a hint of cedar and mesquite-like smokiness, with good depth and lingering body and subtly complex and earthy smoked wood, leather and a prairie grass driven finish (BTI).The single malt also has notes of sherry, iodine, toffee, smoke and sea salt, and is bottled at 43 percent ABV.Pick up a bottle of Smokeheads Islay Single Malt today!

Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victorias Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queens Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. Theres an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood. Get your bottle today!

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 John Walker purchased 118 gallons of whisky from Springbank 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 and today, 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. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. A composition of bourbon and sherry casks, this whiskys extremely rich character earned it a Gold medal at the World Whiskies Awards in 2014.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 John Walker purchased 118 gallons of whisky from Springbank 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 and today, 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. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. This incredibly rare limited edition Campbeltown was originally distilled in 1969. Produced in very limited quantities this Springbank 25 year got its rest in sherry oak before being bottled at 46 percent ABV.Pick up your bottle today!

Inspired by the Diamond Jubilee of 1897, which celebrated then-Queen Victorias 60 years on the throne, a group of Scottish merchants and whisky traders pooled together capital (roughly equivalent to 20 million in todays currency) to build the most technologically-advanced distillery the world had ever seen. After procuring land adjacent to the River Spey, the group hired Charles C. Doig, the most esteemed distillery architect and engineer of his time, to construct the industrial masterpiece. The result was Tamdhu Distillery, the most modern distillery of its era.Tamdhu Distillery survived the ups-and-downs of the 20th century until finally closing in 2011 shortly after its closing, the distillery was purchased by Ian Macleod Distillers and is now producing whisky by the same exacting standards which earned Tamdhu Distillery its sterling reputation over the prior century.Batch Strength 003 is the third edition of the multi-award-winning Tamdhu Batch Strength Series. This release #3 is bottled un-chill filtered, naturally colored at 58.3 percent ABV. Its flavor profile boasts a complex depth of character, and rich intensity, due to its exclusive maturation process, which takes place in hand-selected sherry oak casks. This batch, like predecessors, is quite distinctive and differs slightly in style and strength.Pick up your bottle today!

The reason the distillery was built here, says James MacTaggart, the master distiller at Arran Distillery, was because there was a very good water supply. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky.Situated on the Isle of Arran, Arran Distillery was founded in 1994 by Harold Currie, the former director at Chivas Distillery, and is one of the last remaining independent distilleries in Scotland. When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. After a trilogy of limited edition expressions, Arran has finally unveiled Arran 18 Year Old Single Malt Scotch Whisky, the oldest whisky ever released by the distillery and a new, permanent fixture in Arrans core range. This is a very special bottling for us, says MacTaggart. As the most mature expression of the Arran Malt, it represents the very best of the distillery in this, our 21st year.The whisky is made from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and shaped to allow the lighter vapors to come up through the stills. As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile.Arran 18 Year Old Single Malt Scotch Whisky is matured exclusively in ex-sherry butts for a minimum of 18 years before being bottled at the distillery at 92 proof. As a result, the whisky has a deep golden color and enticing aroma of caramel, honeysuckle and toasted oak. The palate morphs into flavors of tropical fruit, particularly pineapple rinds, as well as toffee and candied nuts. A rich finish lingers with notes of dark chocolate, cinnamon and cream.Pick up a bottle today!

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenies malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3 percent ABV.You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. Its Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. Its should be on the "must have" list of every Speyside and Balvenie fan.Get your 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.Still owned by William Grant and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.The arrival of a batch of dark roasted malted barley at The Balvenie distillery marked the beginning of this 26-year long experiment. The dark roasted barley, more commonly used inthe production of stout, created a whiskey with an incredibly pleasing depth of complexity. Released as a part of The Balvenies Stories Collection A Day of Dark Barley delivers a hearty dose of smoke, oak and classic notes of honey, vanilla and citrus flavors.Pick up your 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 sulfur 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."Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage, they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla.Pick up your bottle today!

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grant and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.Released as a part of The Balvenies Stories Collection, A Week of Peat is a reincarnation of the incredibly unique Balvenie Peat Week. Though recipe remains the same, it has been renamed to fit into the new Balvenie Stories collection. Balvenie Peat Week 2002 was the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenies malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits are then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3 percent ABV.You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. Its Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. Its should be on the must have list of every Speyside and Balvenie fan.Get your bottle today!

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases.The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever.This Classic Cask 23 Year Old Caribbean Rum Finish is part of a series of four twenty-three year-old Spirits released in tandem. After 23 years of aging the whisky was placed into former Caribbean Rum casks that once held Solera aged rums, for 6 months. During that period, it picked up the distinctive rum features which added a new dimension to this thoroughly engaging whisky.Pick up your bottle today!

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases.The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever.This Classic Cask 23 Year Old Oloroso Sherry Finish is part of a series of four twenty-three year-old Spirits released in tandem. After 23 years this whisky was finished for 6 months in first fill Oloroso Sherry butts. Antique mahogany in color the Oloroso finished bottlings have a fresh sweet bouquet, that exhibit pears and nutty aromas. Butterscotch and walnut are prominent on the palate followed by an extraordinarily smooth finish.Pick up your bottle today!

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases.The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever.This Classic Cask 23 Year Old Original Cask is part of a series of four twenty-three year-old Spirits released in tandem. Each whisky is comprised of single-casks sourced from Speyside, Highland, and Island distilleries each hand selected by Master Blender David Hallgarten of the Glenaden Distilling Company. They were matured in their original casks for a full twenty-three years before being married and divided into quarters for finishing and bottling without chill-filtering.This bold whisky was aged in first fill Bourbon barrels for its entire 23 years of aging. The nose is honey and vanilla, with fruity, citrus and toffee notes on the palate and an unusually smooth finish.Pick up your bottle today!

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases.The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever.This Classic Cask 23 Year Old Port Finish is part of a series of four twenty-three year-old Spirits released in tandem. Each whisky is comprised of single-casks sourced from Speyside, Highland, and Island distilleries each hand selected by Master Blender David Hallgarten of the Glenaden Distilling Company. They were matured in their original casks for a full twenty-three years before being married and divided into quarters for finishing and bottling without chill-filtering. This Port finished release spent an additional six months in first-fill Port pipes.Pick up your bottle today!