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Single Malt Whisky

6 Item(s)

  • Benriach 22 Year Old Albariza Peated Sherry Finish 46% 70cl
    The Benriach Albariza is distilled from peated malted barley, matured in American oak and then finished in Pedro Ximinez sherry casks. This whisky has been named after the white soil with high chalk content typical for the Andalucia region in southern Spain.
  • Glenglassaugh Port Wood Finish 46% 70cl
    The elemental freshness of this coastal spirit is invigorated in Glenglassaugh Port Wood finish. Whilst finishing in ruby Port pipes, the oak’s open structure combines with the influence of the sea, as waves of dark fruit ebb in synchrony with fresh mint and fruit zest. For a moment, you ...
  • Benriach 15 years old Tawny Port Finish 46% 70cl
    Benriach 15 years old Tawny Port finish has been matured in the traditional style in American bourbon barrels, this whisky is then finished in Aged Tawny Port hogsheads, sourced from the Douro region in the north of Portugal. During this second period of maturation the whisky derives many interes...
  • Tomintoul 12 years old Portwood Finish 46% 70cl
    The Gentle Dram from speyside distillery Tomintoul has released a limited edition 12 years old which has had a finishing period in Port Pipes. On the nose Port red berry fruits mingfle with gentle spice. The palate is richer than the normal 10 years old Tomintoul with red fruits and peppey spicne...
  • Tomatin 14 years old Port wood Finish 46% 70cl
    This 14 year old Tomatin has been matured in a combination of Bourbon casks with a finishing period of 18 months in Port pipes. The result is sweet vanilla with red berry fruits on the nose with bitter dark chocolate. The palate is fruity with peach apricot and mixed nuts. Smooth and fruity finis...
  • Glenglassaugh Peated Port Wood Finish 46% 70cl
    Glenglassaugh’s waves of fruit and smoke are amplified in Peated Port Wood Finish. Whilst finishing in ruby Port pipes, the open structure of the oak brings waves of velvet tannins and peppered dark fruit, reminiscent of Winter berries by an open fire, kissed by the sea. Heather honey...

Single malt whisky is the purest expression of Scotch you can get. Malted barley, yeast and water - that’s it! These key ingredients are fermented in copper pot stills and the resultant spirit is then matured in Oak barrels. This batch process is a legal perquisite that has to be adhered to in order for the product to be called a Scotch whisky. The other stipulations are that it must be matured for at least 3 years inside the cask, be bottled at no less than 40% ABV and the distillery that produces it must be in Scotland!

To be classed as single malt, the whisky must be made wholly from malted barley; no other grain is allowed at all. It must also be the product of a single distillery. There are around 100 working distilleries in Scotland, although some may not be in operation for periods of time in order for stock levels to recoup. There used to be at least double this number but, unfortunately, many have closed their doors permanently due to adverse economical conditions and low demand. The majority of these closures occurred around the final years of the Second World War. Single malt expressions from these ‘lost distilleries’ are very desirable to whisky enthusiasts and have a price tag that reflects their increasing rarity.

The popularity of single malt has gone from zero to hero over the course of the last 25 years or so. It’s hard to believe that it was rarely consumed outside of its native borders and accounted for an extremely small percentage of sales, with blended whisky being the most popular style by far. That was until the end of the 80’s when it skyrocketed into the public domain and was recognised as the elegant and sophisticated tipple we all know and love. With the public embracing the authenticity of single malt Scotch, the distilleries responded by upping production. The success story has not faltered once since that time and the popularity of the traditional single malt shows no sign of waning.