A stunning vintage single malt that was produced at the Glenlivet distillery in 1950 and bottled, having spent over half a century in cask, by Gordon & MacPhail in 2001. This highly collectible Speysider comes in fantastic condition complete with original wooden presentation box.
Distilled in 1953 at Strathisla distillery, this Speyside single malt was matured in a single first-fill sherry butt for more than half a century before being bottled for Gordon & MacPhail’s Private Collection in January 2019. Sweet aromas of dried fruit, rich sherry and oak fill the nose initially, before hints of candied fruit, orange oil, baking spies and menthol develop. The palate initially offers mature oak spice, developing into notes of autumn berries, crystalised ginger, dark chocolate and aniseed. Whisky Exchange
It is becoming increasingly difficult, almost impossible to find vintage whiskies these days.
Thankfully over the years Gordon and MacPhail have released bottles like this, a great old Speysider distilled in 1955 and then aged 42 years before being bottled in 1997.
This is part of the Gordon & MacPhail Distillery Labels series, which replicates the livery the Elgin-based bottlers used in the mid-20th century when they produced the only official bottlings (under license) for many distilleries like this.
An incredibly rare and beautifully presented single malt from Mortlach distillery, released by Gordon & MacPhail for the Private Collection. Distilled Wednesday 15th March 1961, then laid to rest in a first fill sherry hogshead for 58 long years, single cask 1972 was then decanted and filled to bottle on Monday 18th March 2019. Only 137 bottles of this stunning dram have been bottled for this very rare release.
A 1964 vintage single malt from Tullibardine’s Custodians Collection, matured in the distillery’s cellars for more than half a century. Aromas of leather and floral meadows are balanced by fresh summer fruits and rich cream on the nose. The palate offers notes of milk chocolate-covered almonds, ripe pineapple, strawberries, rich espresso and subtly spicy nutmeg.
Dallas Dhu 1969 Gordon and MacPhail Private Collection (Lost Distillery)
A spectacular vintage bottling from closed Speyside distillery, Dallas Dhu. Distilled on 10th June 1969 and bottled from refill sherry hogshead #1656.
The third annual release from Adelphi’s Ardnamurchan distillery. A blend of spirits between 1 and 3 years of age, on their way to becoming single malt Scotch whisky. It has been matured in Oloroso and Pedro Ximinez ex-sherry casks.
1 of only 568 bottles from Refill Sherry Cask drawn from an active, 1st fill Spanish oak ex-Sherry Butt. A deep mahogany colour, with mellow nose feel, not as dry as its predecessor. Bruised apple, tinned pear, and burnt caramel – toffee apple? Oloroso sherry, sweet tobacco, so leather. Develops into vanilla toffee (Werthers Originals; Chocolate Eclairs) with a drop of water. A sweet, burnt toffee taste, then immediately bitter saccharine. Water introduces chocolate and cocoa powder, reduces the other tastes and gives a light menthol aftertaste.
The 1st fill ex-Sherry butt maturation has given this whisky a fantastic colour of old oak with a medium bead. On the nose sparklers by a beach bonfire on Guy Fawkes night; a meat pie accompanied with a hot cup of Bovril. There are also nuances of cheese rind in the background. On the palate: rockpools, gunpowder, hot sand, borage honey and ginger. Finishes malty with a hint of ginger.
A beautifully presented case containing four hand-bottled single cask selections from Scotland’s premier independent bottler, Adelphi. This range showcases the well known ‘Breath of’ series. A bottle each of Breath of Speyside 2006, Breath of the Isles 2007, Breath of the Highlands 2005 and Breath of Islay 2010. These four 100ml bottles are included, along with tasting notes. A fantastic gift for the whisky buff, or someone looking to explore the world of cask-strength whiskies.
“Despite the nose, the immediate sensation is one of being caressed by molassed sugar and then a ratching up of the peat notes. As they get more forceful, so the experience becomes that little bit drier and spicier, though not without the molasses refusing to give way” Amrut
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