Archive for October, 2010

Whisky Fest San Francisco October 8th, 2010 – Scotch Whisky News


The Travels of  Whisky Intelligence


South —>

The planning to attend Whisky Fest ’10 in San Francisco commenced months and months ago with the on-line purchase of VIP tickets and the first surprise; tickets you printed on your own home printer. The Post Master General must be looking over his shoulder at the grim vision of vendor and customer making a joint motion of their collective hands sweeping the Postal Service into the dust bin of history. With Whisky Fest tickets safely in hand airline tickets were quickly booked and a phone call to the Marriott dealt with our accommodation.

Time to wait, damnit.

Fast forward to October 7th and we’re off to the airport for a painless hour and 40 minute direct flight into SFO; little turbulence and clear skies along the route, no problems with US Customs and Border Protection. Not a single question about the two bottles of Ardbeg for Tim Puett of the Ardbeg Project fame  (however well within the duty allowance so no need for anybody to go all wobbly).

Two taxis later with a quick check in and pit stop at the Marriott and we’re in Elixir Lounge meeting up with John Hansell, Amy Westlake and Joan McGinley (the producers of Whisky Fest) for a dram and a chat. Moments later in walks Lincoln and Wes Henderson proudly showing off their new project, Angels Envy   Everybody eagerly crowded around to take in the design of the bottle and for a quick nose and taste of the whisky (the first brief impression is that it’s very nice but this is hardly a shock now is it?). After the dust settled there was a chance to share a drink with Lincoln and have a chat about whisky, politics and the state of the country. As usual with any whisky festival events, formal or informal, it’s always mildly hectic and never a complete opportunity to chat with everybody at length.

Along with meeting John, Amy and Joan there was also a chance to chat with William Smith of Treasure Island Distilling DG Blackburn of the American Distilling Institute  and Mahesh Patel of Universal Whisky Experience (who is producing the first ultra luxurious whisky show in Wynn Resort in Las Vegas March 18-19th 2011). Hmmmm…another trip in the works for the Whisky Intelligence team?

At 6:30PM you could sense the  agitation in the bar, hasty good byes and the Malt Advocate team went off for dinner and the remainder of us simultaneously found out that we were all going to the same Ardbeg tasting at The Barber Lounge on Folsom Street. A hasty sorting of who was in which vehicle and we were off to the next event arriving with a few minutes to spare. As we stood in the line up we had the opportunity to look at the Ardbeg choppers. Nice, but they were green and black.  Nobody was giving up their place in line to take a closer look however; after all we’re here for WHISKY. Lincoln Henderson did manage, without too much effort, to sweet talk his way onto the guest list much to our collective amusement.

At 7PM we were efficiently checked off the guest list and then up the stairs to the second floor where the lounge is located. Of course, it’s not a lounge but a barber shop nicely laid out with various Ardbeg at three stations the length of the venue. At the front of the lounge was a table groaning with appetizers and tucked in a corner half way to the back of the building was another table with lots of bottled water (water is critical to these events; you must stay hydrated).

To add to the whole atmosphere there were three barbers offering hot shaves and a masseuse offering neck massages. 

Rachel Barrie, whisky maker for Glenmorangie & Ardbeg was also present. She was very approachable and willing to enthusiastically chat at length about all aspects of her job. She is naturally and deservedly proud of the various Ardbeg that she has created. AND she reads Whisky Intelligence! On hand for our sampling pleasure were Ardbeg 10, Ardbeg Corryvreckan, Ardbeg Uigeadail, Ardbeg Supernova SN 2010, Airigh Nam Beist 2008 and Ardbeg Rollercoaster (in a really big bottle) poured as a finale with great fan fare.

The whole event was well thought out and executed, it was obvious that they had not spared the expense; it was an unusual but effective method to show case Ardbeg.

After the event we said good night to our new friends and parted company. They went for a late supper at a nearby restaurant and we retired to the Marriott for the night, after all it had been a very long day.

Friday morning and it’s the big day! However before Whisky Fest there were a few chores, a quick visit to The Whisky Shop and to Cask  for whisky shopping and browsing. Success! Shopping completed and well within our duty free allowance for the return portion of our trip. While we in shelf gazing in Cask Jimmy Russell came in to sign some bottles, we grasped the opportunity to introduce ourselves.

Then off to the de Young Museum in Golden Gate Park for a quick bite of lunch (excellent Scottish Salmon from Loch Duart!), a tour of the upstairs gallery and then a 2PM viewing of “Van Gogh, Gauguin, Cézanne and Beyond: Post-Impressionist Masterpieces from the Musée d’Orsay”. If you like art, this is a show to see, it was really very good. On our way the de Young we met Gordon Urquhart of Gordon & MacPhail in the lobby of the Marriott who commanded us to come to his table first at Whisky Fest. Advice not to be ignored!

Now back to the Marriott and time to prepare for Whisky Fest but first a quick stop over in Tim’s room for a mini dram or two from the 40 bottles he & Mikey Mad had lined up on the bar. Discipline must be maintained at all costs other wise Whisky Fest might be missed!

Finally! Whisky Fest 2010 San Francisco! At the reception we were speedily and efficiently checked in and given our Glencairns and goodie bags. A short wait and then promptly at 5:30PM the doors opened and we were in!

As previously directed we made a bee line to the Gordon & MacPhail booth with glasses out stretched; a Strathisla 1963; Whisky Fest is off to a great start! A trip across the room and we were rewarded with a Deanston 30yo and further booths produced Amrut Intermediate Sherry (& a chance to chat with the Purple Valley Imports team), Angels Envy, Glenfarclas 40yo (Hi George 7 thanks!). Tomatin 25yo and a quick hello to Douglas Campbell their master distiller, BenRiach 1995 and GlenDronach 1995 from Alistair Walker, a Kilkerran 8yo from Peter Currie, another Strathisla in the form of a 42yo Duncan Taylor Lonach from Euan Shand, Dalmore King Alexander from the master blender himself Richard Paterson, Aberfeldy 21 (a vague recollection of a collection of tall blondes pouring the sample – if you cannot send the brand ambassador or the distiller, send 6 blondes – however they did have the details of the whisky correct), an excellent Dewar Rattray 18yo Bowmore from Andrew Morrison, Glen Garioch Founders’ Reserve, Balvenie Peated Cask from Nicolas Pollacchi along with a few moments to share a few words.

Further meanderings led us to the Highland Park booth where we were rewarded with a generous pour of Highland Park 30, then back to Gordon & MacPhail for a Glen Grant 15 (their Glen Grant are always good) and a Caol Ila 1998, a bit of a ricochet to the next dram which was Ardmore 30 and Laphroaig 25 followed by a Bowmore Tempest. Then over to Canadian Club  for a dram of the  excellent 12yo and a visit with Dan Tullio and Tish Harcus.

It was time to take a break and to see if there was any chance of palate recovery which was experiencing some fatigue. A little snack from the food on offer, a chance to rinse the Glencairn and take a look at what had been missed; not much but so much more in point of fact. We’ve just scratched the surface but you can’t sample them all…but it’s fun trying.

At some point the end of the VIP hour was signaled by the arrival of the remainder of the ticket holders, however the room didn’t seem crowded. There was still lots of room, a few tables had a good crowd but this was simply not an issue; you just moved to another table and then eventually made your way back when the table was less occupied.

Where’s Tim? He must be in Rachel Barrie’s masterclass so a quick detour to the class and Tim generously poured a dollop for his glass; Ardbeg 1975 Cask #4698 +/- 34 years old. Cheers Tim, very nice of you.

Finally the last task at Whisky Fest; would the Guardians of The Glenlivet member card open the door to a fine dram at Whisky Fest? The moment of truth was at hand and The Glenlivet Brand Ambassador Rick Edwards took one look at the card and said “Ah ha! This entitles you a really special dram of Glenlivet!” 

With that he handed over a bottle of the Glenlivet XXV and a really satisfyingly large pour was in the Glencairn glass. Thanks Rick! An excellent dram to end Whisky Fest with, it certainly was worth bringing the card along.

Shortly after leaving the Glenlivet table Whisky Fest in San Francisco came to a sad end, it had been a very enjoyable evening in every regard. The layout was excellent with lots of room in between the booths and a very good selection of whiskies from all over the world. The food was very good (with lots of it) and all the presenters were very friendly and approachable. All and all Whisky Intelligence gives Whisky Fest San Francisco a hearty endorsement, it’s well worth the time and money. The VIP ticket is also well worth the extra money (next year don’t even dwell on the extra cost, just do it!)

 <— North

Thankfully the return home was uneventful with the exception of one small incident at #SFO, the Guardians of the Glenlivet membership card, made of heavy aluminum, set off the metal detectors and thus Whisky Intelligence earned a disapproving frown from the TSA representative.




Bunnahabhain 12 year old Islay Single Malt Scotch Whisky, from the Bunnahabhain Distillery on the isolated north-eastern tip of the Island of Islay, has been re-introduced as an un-chillfiltered spirit, a move which has excited whisky lovers and experts from across the world.

Bunnahabhain is the flagship malt Scotch whisky from Burn Stewart Distillers and is exported to over 30 countries globally.  The superior quality of the whisky is widely recognized with the brand consistently winning awards in international competitions.  Unlike its neighbouring distilleries on the Island, Bunnahabhain embodies “the gentle taste of Islay”, as it is not a typically heavily peated smoke filled Islay malt.

The process of chill-filtering removes some of the oily-fatty compounds produced during distillation or extracted in the maturation period.  It prevents the whisky, when in the bottle at an alcohol level below 46% abv, or when served, from becoming hazy when chilled.  Some whisky experts believe that chill-filtration removes some of the flavour and body from the whisky.  When un-chillfiltered, the dram retains a depth of flavour the filtration process would otherwise rob it of.

In line with Burn Stewart Distillers’ Master Blender, Ian MacMillan’s vision for all of the company’s malts to move the spirit to un-chillfiltered, the whisky now has a high strength of 46.3% alc with no colour added.  The packaging has been revised to compliment the new expression, the whisky will be contained within a smoked oak glass, replacing the traditional emerald green glassware, dual labeling and is now presented in a quality gift carton.

Ian MacMillan, Master Blender commented “Enjoying the experience of un-chillfiltered whisky allows you to enjoy the whisky as near natural as possible, with all the original flavours and aromas contained”.

Katherine Crisp, Brand Manager for Bunnahabhain said: “This new journey for Bunnahabhain is very exciting and allows us to offer the consumer a much richer, fuller flavoured Bunnahabhain.”

Tasting Notes – Bunnahabhain 12yo
Bunnahabhain is not a typical, heavily peated, smoke filled Islay – it embodies the ‘gentle taste of Islay’ making it an approachable, welcoming dram.
Fresh and aromatic with a little smoke prevalence
Light with fruit and nuts leading to a malty sweetness
Beautifully rich and full bodied, lingering on the tongue for a few moments

• Chill-filtration is a process in which the whisky is chilled to near 0°C (32°F) and passed through a fine filter. It prevents the whisky from becoming hazy when chilled or when water or ice is added.  It is believed by many whisky enthusiasts that chill-filtration removes some of the flavour and body from the whisky.
• Bunnahabhain Distillery sits on the North East coast of the island of Islay.  It is open for tours Monday to Friday.

• Bunnahabhain Distillery was established in 1881.

• Bunnahabhain is known as ‘The Gentle Taste of Islay’

Visit Bunnahabhain Distillery at





This year marks a special year for the Jura distillery as it is celebrating its 200th anniversary.  To commemorate this occasion, Jura is releasing a new limited edition 21yo which will be available to buy direct from the island or through specially selected whisky partners.
The distillery, which was founded in 1810, is the only distillery on the island and is home to the award winning range of single malts – 10, Superstition, 16 and Prophecy –  with the Jura 21 years old will now sitting alongside the  collection.
If its maturation in vintage sherry casks from 1963 isn’t enough to tempt the palate, as an added anniversary bonus, each pack will contain an exclusive invitational scroll from Distillery Manager, Willie Cochrane, to a special tasting of rare whiskies at the distillery.  There will also be 21 stays at the luxury Jura lodge up for grabs for purchasers of the commemorative malt.
Willie Cochrane, Distillery Manager commented:  ‘At the distillery we are all extremely proud of this 200th anniversary expression.  Not only is it an exceptional malt, it’s also an exceptionally rare malt with only a few thousand people being lucky enough to be able to enjoy this beautiful whisky that has been matured in a vintage Oloroso sherry cask. ‘
He continued: ‘Each and every bottle will also contain a personal invite from me to join me and my team at the distillery for a private tour and to indulge in some of our rarest malts, but consumers need to be quick off the mark as there are a limited number of bottles and tours available worldwide.’


Tasting Notes:

The unique vintage 1963 Oloroso sherry casks from Gonzalez Byass have provided this noble spirit with a flawless finish of sot marzipan, crushed walnuts, fleshy pear and tangy orange peel. Whispers of succulent maraschino cherries, plums and soft liquorice complete this memorable masterpiece.


RARE SINGLE MALT WHISKIES 2010 RELEASE FROM DIAGEO At Loch Fyne Whiskies (Part Two) – Scotch Whisky News


Glen Spey 1988 21yo
50.4% abv
£127.00 inc vat
£108.08 ex vat 

‘The expected yet unexpected surprising surprise in this year’s batch of Special Releases…’  

Glenkinchie 1990 20yo
55.1% abv
£131.50 inc vat
£111.91 ex vat

 ‘…citrus and hay aroma and good, well flavoured taste of cut grass in fruit syrup…’

 Lagavulin 12yo 2010 Bottling
56.5% abv
£55.50 inc vat
£47.23 ex vat

Sadly no comment from the Joynson

Talisker 30yo 2010 Bottling
57.3% abv
£230.00 inc vat
£195.74 ex vat

 ‘…Real class, buckets of Talisker flavour but so soft.’

Visit Loch Fyne Whiskies at


Celebrate Halloween with The Irishman! – Irish Whiskey News


Celebrate Halloween with The Irishman!
Did you know….

…that Halloween has its roots in the old Celtic festival of Samhain, and was first celebrated in Ireland?

…that one of the most famous horror fiction books ever written, Dracula, was written by an Irishman, Bram Stoker, and first published in 1897?

As Halloween marks the passing of warmer weather and the onset of winter, maybe you should consider creating your own “Hot Irishman”.

Add a spoonful of brown or white sugar to a good measure of The Irishman Irish Whiskey in a short whiskey glass. Stud 5 or 6 cloves into a slice of fresh lemon, and add to the whiskey. Pour on boiling water and stir!



Ralfy Examines Knob Creek 9yo Bourbon in Whiskey Review #158 – American Whisky News


Whiskey Review 158 – Knob Creek 9yo Bourbon @ 50%vol     …Named after Abraham Lincoln’s boyhood home in Kentucky, this is supposed to represent old-school, pre-prohibition Bourbon, …. but it seems like a very modern version to me.

Visit Ralfy at

Amrut of India Scores Top Marks With Latest Malt – Indian Whisky News

Amrut Distillery

Amrut Distillery

Distillery scores top marks with Amrut 100

The innovative Indian malt whisky distiller Amrut has come up with another unique offering. Not only is the latest malt matured in unusually small handmade 100 litre casks, but it is bottled at 100 British proof and presented in 100cl bottles. In addition there will only be 100 individually-numbered bottles in each of five countries.

Unsurprisingly Amrut Distilleries Ltd has named this peated single malt whisky Amrut 100.

“We deliberately wanted to produce another expression within the peated single malt category,” explained Ashok Chokalingam of Amrut Distilleries, which has had great success with its Amrut Peated Single Malt Whisky which was first bottled in 2008.

“After the Amrut Peated Single Malt Whisky had been matured in ex-bourbon casks, the whisky was emptied into brand new 100 litre handmade virgin casks,” said Ashok.

The whisky was matured for a further year in the tropical climate of Bangalore. “As the new casks were almost half the size of a bourbon barrel, the extraction process is even faster and the aromas are concentrated in the form of heady vanilla and mocha chocolate integrated with subtle and enjoyable smoke.

“We tried the whisky at different strengths and found that at 100 British proof (57.1%), the balance was awesome. When we looked at the whole process, then the idea of Amrut 100 born. This whisky is bottled at the unusual size of 100cl. As the quantity is limited, we have just an individually-numbered country-specific bottling of 100 bottles per country.”

As the reviews have started to come in, Ashok is pretty sure this latest Amrut single malt will be another perfect collectors’ item.

Jim Murray in his new Whisky Bible 2011 has given 92 points to Amrut 100. He said: “Ironically, though one of the older whiskies to come from this distillery, the nose shows a little bit of youth. A quite different style from Amrut’s other peated offerings and it was obviously intended. Further proof that this distillery has grown not only in stature but confidence.”

Whisky writer, Dominic Roskrow, enjoys Amrut 100’s finish: “The fruit fights back but it’s a savoury whisky, with a spicy chilli conclusion, and utterly unforgettable and irresistible.”

Benny Ingman, President of Carlstad Whisky Connoisseurs, was also impressed by “a very good whisky and the best Amrut ever”. As was Gordon Homer, the creator of the Spirit of Islay website, who said: “This is possibly my favourite Amrut expression… so far… it hits the mark in all the right ways.”


Further information: Amrut 100

¨       Finished in 100 litre handmade virgin casks.

¨       Bottled at 100 British Proof (57.1%)

¨       Bottled in 100cl bottle

¨       Only 100 bottles per country (UK, Denmark, Sweden, Belgium and the Netherlands).

Further information: Amrut Distilleries

Amrut Single Malt Whisky from India was launched officially in Glasgow in 2004. Since then its reputation has grown, with its range of innovative whiskies using Indian barley from the Punjab distilled in the tropical garden city of Bangalore at 3000ft.

The distillery is forging a reputation for creating innovative whiskies. In the recently published The Whisky Bible 2011, leading whisky expert, Jim Murray described  Amrut Intermediate Sherry Matured as another “truly outstanding and world class whisky”. Awarding it 96.5 points, he added: “The Intermediate is a whisky of sheer joy, I particularly loved the juxtaposition between the abundant spice and sherry character, another masterful example of distilling, maturation and blending at its very best.”     

In The Whisky Bible 2010,  Murray awarded Amrut Fusion Single Malt Whisky the title of World’s Third Best Whisky with 97 points. Fusion – which brings together two barleys: Indian and Scottish, with the latter being peated – was also named the Best Natural Cask Whisky in the Daily Drams Category at the Malt Maniacs Awards 2009. It picked up the award for the best whisky matured exclusively in “untreated”, regular cask(s) in the category for whiskies with an average street price of up to 50 euros. It was also awarded a silver medal.

This year Amrut has also released Kadhambam. This mixture of Amrut Single Malt Whisky and a small portion of Amrut Peated Single Malt Whisky was  matured  in a variety of casks (ex-Oloroso sherry butts, then ex-Bangalore Blue Brandy casks and finally ex-rum casks). Named after the Tamil word for “mixture”, Kadhambam’s maturation in each case was also a different  length of time. The resulting whisky has been described as having  “enormous complexity”  and  “the most adventurous single malt I have ever tasted”.

Amrut whiskies are now sold widely in Europe (UK, Netherlands, France, Germany, Belgium, Denmark, Switzerland, Finland, Sweden, Spain), Canada, South Africa, Australia and the United States.

Tasting notes

Gordon Homer
Like the finest orange marmalade in colour, the peat immediately hits you on the nose, very peaty! There’s quite a smokiness to it as well, spices, chocolate, malt and liquorice. There’s also a nice oakiness to it as well. On the palate the peat strikes first, then chocolate, and liquorice, a very nice spiciness to it as well. Very good balance across the palate. A Long and peaty finish, a touch of medicinalness in the peat, Mint humbugs and Fishermans Friends. Really chewy, boy does this finish go on and on and on… Wow! A fantastic Amrut. A peat head’s delight but with the distillery’s traits, I think this is the peatiest Amrut so far.
The 100 is certainly the peatiest Amrut I’ve tasted, the 100 litre virgin casks has added quite a bit of spiciness to the finished malt, very like the Ardbeg Toasted Oak releases. Amrut certainly aren’t sitting on their laurels, coming up with very interesting and very tasty new expressions! This is possibly my favourite Amrut expression… so far… it hits the mark in all the right ways!

Serge Valetin
Colour: amber. Nose: typical young peat from very active oak. Powerful but balanced, fresh, very ‘precise’. Damp ashes and sand, garden bonfire, cut grass, then more marzipan and roasted nuts as well as a little fudge. Quite some mint and a little eucalyptus in the background. Rather more aromatic than, say some peaty Islayers. With water: sweet peat and a lot of nutmeg. A little medicinal. Mouth (neat): very powerful but beautifully fruity and resinous beyond the peat, the pepper and the ginger. Also a little leather but just like the two previous ones, it’s very clean spirit. Gets finally a little more almondy and gingery. With water: perfect peat with a little fudge and always these gingery spices. Finish: long, clean, compact! Peat and sweet spices again. Comments: another perfect example of careful wood monitoring. Modern style but perfect. I mean ‘and’ perfect. SGP:457 – 88 points.

Bert Bruyneel
Nose: very phenolic and loads of medicine, orange, unlike any other peated Amrut I tasted before, could well be an Islay.
Palate: explosive and rather dry again, remains VERY phenolic and a medicine closet, again very a-typical, liquorice, a very pleasant sweetness.
Finish: finish is sweet, phenolic, everlasting, also getting some citrus notes.
Balance: first time I detect this on an Amrut, a really nice peat BOMB, great to end a nice meal.
Score: 86/100.

Dominic Roskrow
Nose: Trademark orange jelly but with raspberry and blackcurrant, some floral notes (violets?) and an undercarpet of dusty peat
Palate: A Goan curry of a taste, with clean rapier sharp chilli spice and bitter fruits, a big, big mouth feel but tingling rather than burning, and some sharp citrus berry fruits in the chilli mix.
Finish: The fruit fights back but it’s a savoury whisky, with a spicy chilli conclusion, and utterly unforgettable and irresistible.

Benny Ingman
Colour: amber/copper
Nose: sweet, quite mellow, peat smoke, some sherry, chocolate, smoked sausage, brown sugar, some similarities with good Japanese whisky
Mouth: sweet, smoky, fruity and especially like a mature red apple, some sherry, very mellow, a fantastic taste
Finish: as the mouth, very heavy and with a good length
Comments: a very good whisky and the best Amrut ever, for me it was much more peat smoke in the mouth than in the nose, a must buy!
Points: 90



The World’s Best Whiskies by Dominic Roskrow Bookshops Whisky Tasting Tours – Scotch Whisky News


The World’s Best Whiskies by Dominic Roskrow

Bookshops Whisky Tasting Tours

Aurum Press has published (as of October 18th, 2010) The World’s Best Whiskies by Dominic Roskrow, a collection of 750 drams that Dominic believes to be the best in the world.  Dominic will be doing a series of whisky tasting events in November, which might be of interest for the whisky drinkers in the areas he will be visiting (Norwich, St. Andrews, Edinburgh, Guildford, and Abingdon). Visit Aurum Press at

Tuesday November 16th
7.00 pm
Waterstones Norwich
11-17 Castle Street

Contact: Ben
Tel: 01603 767292
£5 tickets redeemable against the price of the book.

November 22nd
6.00 pm
Waterstones St. Andrews
101 – 103 Market Street
St. Andrews
KY16 9NX

Contact: Stuart
Tel: 0843 290 8603

November 23rd
6.00 pm
Waterstones Edinburgh West End
128 Princes Street

Contact: Ian
Tel: 0843 290 8313

November 24th
7.00 pm
Waterstones Guildford North Street
35 – 39 North Street

Contact: Cath
Tel: 0843 290 8359

November 30th
The Book Store
15 Bury Street
OX14 3QT

Contact: Ian or Jane
Tel: 01235 539200



Anthony Wills of Kilchoman Distillery at Binny’s Chicago – Scotch Whisky News


Please come and join us for a very special bottle signing…..

November 8th: 6:30 to 8:00 Bottle Signing

Anthony Wills, Owner and Director of Kilchoman Distillery on Islay, will be at:

1720 North Marcey Street
Chicago, IL  60614

Kilchoman, is the first distillery to be opened on Islay in 124 years.

It’s Summer 2010 Release has just hit the United States soil.

One barrel out of this release was selected by Brett Pontoni and bottled at natural strength exclusively for Binny’s customers

Bring your cameras, for a picture with Anthony Wills

For more information please call:  312-664-4394


RARE SINGLE MALT WHISKIES 2010 RELEASE FROM DIAGEO At Loch Fyne Whiskies (Part One) – Scotch Whisky News


Auchroisk 20yo
58.1% abv
£123.00 inc vat
£104.68 ex vat

‘…Initially shy and reserved but persistence reveals a fruity head and mincemeat body…’

Brora 30yo 2010 Bottling
54.3% abv
£280.00 inc vat
£238.30 ex vat

‘…thick waxed olde worlde tea-roome tables and Grenham bogs…’

Caol Ila 12yo ‘Unpeated’
57.6% abv
£51.00 inc vat
£43.40 ex vat

‘…it’s so Caol Ila there must be peat in there somewhere but I can’t actually find it…’

Cragganmore 1989 21yo
56% abv
£141.00 inc vat
£120.00 ex vat

‘…a dollop of varnish, watery citrus essence and aromatic fruit distillations…’

Visit Loch Fyne Whiskies at


Powered by WordPress