Scotch Whisky

6 Item(s)

  • Bowmore 1989 Port Cask 50.8% 70cl
    A limited release bottling from Islay distiller Bowmore. Distilled in 1989 and bottles in 2013 this 23 year old whisky has spent it entire life maturing in port pipes. This gives the whisky a beautiful deep mahogony colour wirh ruby hues. Rich and smoky with red fruits and cherries on the nose, t...

    Regular Price: £350.00

    Special Price £320.00

  • Spey Tenne Tawny Port Finish 46% 70cl
    Spey Tenne (latin for Tawny) has been aged in Bourbon casks with a finishing period of 6 months in fresh Tawny Port Casks. A limited run of 18000 bottles this Port cask aging lends a rose hue to the colour of the malt. A fruity nose with red fruits and slight earthiness. The palate is lightly fru...
  • Jura Tastival 2017 51% 70cl
    The Annual bottling from Jura distillery marries some aged single malts which have been aged in First Fill American white oak casks, Ex-bourbob casks and Ruby Port pipes to produce a truely amazing whisky.  The nose has dark berry fruits from the port casks, liquorice and white chocolate....
  • The Glendronach Peated Port Wood 46% 70cl
    The Glendronach Peated Portwood is a rare example of Highland single malt scotch as it has been made in the old way from malted barley dried with peat. This imbues the spirit with regional notes of wood smoke and smouldering charcoal layered over Glendronach's typical fruitiness. Crisp...
  • Benromach Origins Batch 4 Port Pipes 50% 70cl
    Benromach Origins is a special bottling of this speyside single malt which has been fully matured in Port Pipes. The malted barley has also been slightly peated to 8ppm. Sweet vanilla flavours and enhanced by rich cherry and toasted malt flavours. The palate is smooth with summer fruits and a sli...

    Out of stock

  • Longrow Red 11 years old Port Cask 51.8% 70cl
    A limited run of just 9000 bottles Worldwide. The 2014 edition of Red has been matured in Port casks for 11 years and bottled at 51.8% vol.

    Out of stock

Scotch whisky is a subject that is as expansive as the myriad of lochs, glens and mountains that contribute to the terroir of its historic homeland of Scotland. Scottish whisky in its current form has been distilled in the Highlands and Lowlands since the 18th Century but its roots run much deeper into the past. It is widely regarded that it is an adaptation of the traditional Scottish spirit ‘Uisge Beatha’, meaning ‘water of life’ in the Celtic tongue. The earliest official record of its production is in 1494 but it is highly likely that it was produced prior to this date. It’s a widely held belief that Irish monks introduced the spirit to the Scots although no true Scotsman would ever admit to this!

This precious liquid’s heritage is protected by law so that only spirit distilled within Scottish borders can be labelled as Scotch. There are other caveats as well; it must be made from either malted barley or grain fermented in copper stills and matured in wooden Oak barrels. This batch process is essential to the authenticity of the spirit, as is the insistence that it is bottled at 40% ABV or higher.

There are four different varieties of Scotch; single malt, blended, grain and blended malt (which was formerly known as vatted malt). Single malt is defined as a whisky made from 100% malt barley by one distillery. This is by far the most valuable and collected variety, especially rare bottlings from closed distilleries that can fetch four figure plus sums. Blended whisky is a spirit that’s created using a mixture of malt and grain whiskies by one distillery. This is the most popular and widely drunk variety despite the single malt’s continued rising popularity, driving up both production and price significantly. Grain whisky, as the name suggests, is made from 100% grain by a single distillery. Finally, blended malt is a product that is created by combining two or more single malts from separate distilleries together without the addition of grain whisky.

Despite only a few simple ingredients being used in the production process (malted barley or grain, water and yeast), a surprising array of different characteristics can be achieved. Gentle drams from the Lowlands can be soothing, light and fruity whilst big, bold offerings from Islay can knock your socks off with an assault of peat and smokiness. There are many variations in between to explore and it takes dedication and a whole lot of tasting to become a true whisky connoisseur!

The type of barrel used to mature the whisky accounts for the lions share of the final flavour. Factors such as whether American Oak or European Oak have been used to make the barrels, how many times the barrels have been used previously to mature Scotch or other drinks like Bourbon, Port or Sherry and the length of time the spirit has spent maturing all play their part. In more recent times, some distilleries have gone rogue by experimenting with old cognac, wine and rum casks, thus creating a modern and youthful taste that appeals to the trendy bar fraternity.

There are six distinct whisky producing regions in Scotland and they also have some bearing on the flavour of the final product. The regions are Islay, Islands, Highlands, Lowlands, Speyside and Campbeltown. The terrain, climate and other geographical factors of a region all contribute to the character, although a great deal also has to do with the different techniques and traditions employed by the distilleries as well. A good example is how coastal distilleries often produce a whisky that is saltier due to the proximity of the sea.

The world of Scotch whisky is a complex and fascinating one that thrives on time honoured practices and ancient traditions. If you are thinking of taking your first foray into this exciting realm, whether for pleasure or investment, then we are on hand to offer our expert advice and a selection of over 1000 different whiskies to suit all budgets.