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!

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!

In the 19th century, sailors aboard ships belonging to the Royal Navy often blended gin with cocktail bitters in order to cure their seasickness. When the sailors returned home, they brought their taste for the concoction often referred to as Pink Gin with them. By the 1870s, gins popularity was on the rise in Great Britain, and most fine establishments in England served Pink Gin.In addition, Pink Gin became the unofficial drink of spy agencies in British pop culture. Pink Gin was sipped by 007 in the novel The Man With the Golden Gun (the drink was a favorite of author Ian Fleming), tippled by beautiful divorce Valentine in Agatha Christies Poirot and enjoyed by SIS secret agent Jerry Westerby in British author John le Carrs Tinker, Tailor, Soldier, Spy.In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. After launching The Bitter Truth Co., Berg and Hauck decided to take the next step and created The Bitter Truth Pink Gin.The Bitter Truth Pink Gin pays homage to the cocktail that was mixed centuries ago aboard ships belonging to the Royal Navy. The gin is a blend of traditionally crafted, pot-distilled dry gin along with a proprietary blend of bitters that Berg and Hauck created specifically for the gin.The gin has a floral and fruity aroma, that is followed by smooth notes of anise, berries, fennel and caraway. The hints of juniper are subtle, and complement the slightly sweet flavors of the gin.The Bitter Truth Pink Gin earned a Gold Medal at the Femmes et Spiritueux du Monde Concours International Monaco in 2011.Pick up a bottle today and try it in a cocktail today!

Situated on the shores of Loch Indaal on the island of Islay, Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery was founded in 1881 by the Harvey Brothers, the heirs of a dynastic whisky family. Using their inheritance, the three brothers combined their talents in order to build Bruichladdich the distillery was designed by John Harvey, engineered by Robert Harvey and financed by William Harvey. At the time, it was a state-of the art distillery, built from stone around a spacious courtyard. While the distillery is well-known for its distillation and maturation of whisky, in 2010, Bruichladdich Distillery released the worlds first and only Islay Dry Gin.The Botanist Islay Dry Gin is made from a blend of an astounding 31 different aromatics and botanicals (22 are local to Islay), including angelica root, apple mint, birch leaves, bog myrtle leaves, cassia bark, chamomile, cinnamon bark, coriander seed, Creeping Thistle flowers, elderflower, gorse flowers, heather flowers, hawthorn flowers, juniper berries, Ladys Bedstraw flowers, lemon balm, lemon peel, liquorice root, Meadow Sweet, orange peel, orris root, peppermint leaves, mugwort leaves, red clover flowers, sweet cicely leaves, tansy, thyme leaves, water mint leaves, white clover and wood sage leaves.In order to produce the gin, nine classic botanicals, including orris root, cassia bark and coriander seed are macerated overnight in a grain-based spirit together with Islay spring water. Then, the gin is distilled through an antique Lomond still (one of the few Lomond stills in operation today) nicknamed Ugly Betty. During distillation, the 22 other botanicals, which are hand-picked by an expert foraging team from the windswept hills, peat bogs and Atlantic shores of Islay, are placed in the stills botanical basket. Distillation of the gin, which occurs at 0.2 atmospheres of pressure, takes 17 hours nearly four times longer than it takes to distill whisky. I had to "learn a new dance", says Jim McEwan, Bruichladdichs master distiller, discussing the eccentricities of Ugly Betty.As a result of the incredibly long and complex distillation process, The Botanist Gin has a bold and distinctive flavor. The nose is an explosion of robust botanicals, including apple, mint, honey, lemon, orange, pomegranate and juniper. The initial taste is mellow and tame, but is quickly followed by bursts of citrus and spices that ultimately lead to a satisfying finish.The Botanist Islay Dry Gin is artisanally produced in small batches, and is the worlds first and only Islay Dry Gin. It was rated one of the top ten gins in the world by Gourmantic, and called an "Oscar-worthy gin" by LA Weekly.Pick up a 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!

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 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.Following distillation, the Dalmore Cigar Malt Reserve Scotch Whisky is fractionated and matured in three different types of casks. While a portion of the whisky is allowed to mature in used bourbon casks, another portion is matured in three decade-old Matusalem Oloroso Sherry butts, and the remainder is matured in casks that were previously used to mature Cabernet Sauvignon from the Saint-Estphe appellation of Bordeaux. After the whisky has matured in the various casks for 10 to 15 years, Richard Paterson Dalmore Distillerys third generation master-distiller fuses the whisky together in order to create Dalmore Distillery Cigar Malt Reserve (Paterson is such an expert that his nose was insured for 7 million).The Dalmore Cigar Malt Reserve Scotch Whisky has soft notes of cinnamon, figs, honey and orange zest, which are complemented by notes of stone fruits (particularly plums), cherries, apricots and raspberries. It scored a Double Gold in the 2019 International Spirits Challenge.The Dalmore Cigar Malt Reserve Scotch Whisky represents a lush and opulent expression from one of the oldest and most prestigious Scottish distilleries. 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. 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!

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.The Dalmore Principal Collection comprises 6 distinct expressions that showcase master distiller Richard Patersons skills. The Port Wood Reserve is first matured in American white oak ex-bourbon casks before half of it is transferred to Portuguese Tawny Port pipes. Bottled at 93 proof, its a smooth single malt with a perfectly balanced fruity sweetness.Grab a bottle now!

Aside from whisky, there may be no other tradition as sacred to Scottish culture as golf. In the games early days, balls were hand-crafted with goose feathers (as many as could fit in a gentlemans top hat), tar and bird skin, creating a perfectly rounded ball that was more streamlined and effective than the previously used leather balls. The downside, however, was that the new balls appropriately dubbed featheries were extremely time-consuming and costly to produce. As such, two spotters were required on the course at all times to ensure the featheries werent lost. The Feathery Blended Malt Scotch Whisky pays homage to the traditional Scottish craftsmanship that went into making each feathery ball. The whisky is produced by blending three Highland single malts Tamdhu, Glengoyne and Glendronach which have been matured 8-10 years in first-fill Oloroso Sherry casks.As a result, The Feather Blended Malt Scotch Whisky has an intense aroma of chocolate, raisins, leather and mixed nuts. Flavors of orange candy, toffee, malt and black cherry dominate the palate, and lead to a finish accented with oak, licorice and dates.Whisky Advocate awarded this spectacular whisky a 92 point rating. Pick up a bottle today!

The Fukano Distillery stands in Hitoyoshi City on the island of Kyushu, Japan. It was founded in 1823 and is located in the Kyushu mountain region that is famed for its pristine nature and exceptionally-pure water. The first distillery in the Kumamoto Prefecture to mature the traditional Japanese rice spirit shch in barrels, this process was first put into practice by Chizuru Fukano, the current presidents mother. Now in their fifth generation of Fukanos, the distillery is led by Shigeruriku Fukano. Their whisky is produced using a combination of malted and unmalted rice using a pot still. The limited-edition releases see only a few casks bottled each year, which include spirits that have been aged in various oak casks. Distilled, matured, and bottled in Japan, Fukano whiskies are only sold in export markets. The Fukano 2020 Edition is bottled at 81.2 proof and boasts a complex profile with tropical fruit, rice, spices, vanilla, and caramel notes.Grab a bottle of this limited-edition whisky today!