On the nose: Sweet, with Strawberry chewitts, caramel/butterscotch and bubble gum. Also, leafy and floral, like a bunch of daffodils. Sweet, and although a little ‘grainy’ there is plenty of malt character too. Strawberry bubble gum. A great value blend that is a perfect session dram to keep in the cabinet. An everyday dram for the single malt drinker.
As the name suggests this is heavily peated. Bottled at 46% Vol., our Rich Peat Edition has been created from a selection of Highland malts. This whisky oozes peat like the welcoming smoke from the chimney of an old farmhouse in the Highlands, which is followed by a subtle fruity sweetness akin to toffee apples and dark chocolate. The peat is smoky rather than medicinal.
The recipe for our second homage to Delilah’s was built around a small parcel of the original Compass Box Delilah’s blend released in 2013 – a luscious, American oak-aged whisky that we aged in cask for a further five years – with the addition of malt whisky aged in Spanish Sherry casks, also made of American oak.
The result is a delicious Scotch whisky with notes of vanilla and spice, and rich Sherry character.
For this Limited Edition,Tim asked us to create something “…bright, smooth, not smoky…an assemblage perhaps between 12 and 15 years-old…”. We’ve tried to give him all that an much more. This assemblage (we love Tim’s use of this wine word to describe whisky blending) comprises single malt whiskies from four distilleries, each bringing a distinctiveness to the whole.
You’ll find notes of barley sugar, pear drop and vanilla, complemented by an ethereal underlying herbal character. It’s a whisky to be enjoyed with great food and even better company. Compass Box
Following the Spice Tree recipe of 60% Clynelish, 20% Dailuaine, and 20% Teaninich, Extravaganza’s core was matured for more than four additional years in light/medium toast, refill, and heavy toast hybrid casks of American and French oak. Finally, sherry-matured Glen Ord, Benrinnes, and Allt-a-Bhainne were added to the mix. The elaborate process is typical of maverick blender John Glaser, but it’s his results that count. Flavors of peanut brittle, toasted coconut, and pale, light sherry translate into a delicious honeyed palate of caramelized sugar, red apple, and red berry fruit. Ginger and clove provide further rigor before a finish of incendiary spices. —Jonny McCormick #7 Top 20 Whisky Advocate 2017
You will find a spectrum of seaside and medicinal peatiness, along with kipper-like smokiness, all surrounding a core of fruity malt whisky character. THE PEAT MONSTER is a whisky for those who love intensity, flavour and freshness, balance and drinkability. A whisky for those who appreciate the blending of seemingly dissonant elements to create something sublime.
Johnnie Walker Blue Label is incomparably rich and smoky, with velvety smooth breaking waves of powerful flavour.Created from hand-selected casks of some of the rarest and most exceptional whiskies, there is no sensory experience quite like Johnnie Walker Blue Label. Hazelnuts, honey, sherry and oranges tumble in first, before releasing hidden secrets like ginger, kumquats, sandalwood and dark chocolate. A rich honey sweetness emerges, accompanied by hints of pepper and dried fruits, before an impossibly long, lingering, smooth finish of perfectly balanced, soft smoke.
It’s no secret that the three malt components that form Monkey Shoulder’s smooth, malty and fruity character are derived from William Grant’s three Speyside distilleries: Balvenie, Glenfiddich and Kininvie. The malts, which are matured in first-fill ex-Bourbon casks, are vatted together in small batches for up to six months before bottling at 40% abv
With the acclaimed Arran Single Malt at its heart, this blend is refreshingly dry in character with a smooth finish and the subtlest hints of peat-smoke in the background. An outstanding example of a great quality blended whisky, this is the perfect dram to be enjoyed on any occasion and a fitting tribute to Scotland’s greatest poet.
“Here’s a bottle and an honest friend!” – Robert Burns, 1787
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