Basil Hayden’s Two by Two Rye is the third release in the limited edition Basil Hayden’s rye line following Basil Hayden’s Rye Whiskey and Basil Hayden’s Dark Rye. Two by Two Rye is a blend of two Kentucky straight rye whiskeys and two Kentucky straight bourbon whiskeys. While no mashbill or blend percentage is given, Beam Suntory did state that the blend consists of a 5 year old Kentucky straight rye, a 7 year old “high-rye” Kentucky straight rye, a 13 year old Kentucky straight bourbon, and a 6 year old Kentucky straight bourbon.
Containing some of the first whisky distilled at Benromach when it reopened in 1998, this bottling celebrates the 20th anniversary of the distillery’s rebirth under Gordon & MacPhail ownership. Lightly peated and aged in a combination of bourbon and sherry casks, this combines notes of fruit cake, vanilla and gentle smoke.
Red Door Gin delivers signature notes of juniper and a defining citrus note of bitter orange, with aromatic sea buckthorn, floral pearls of heather and chocolatey rowanberries. Handmade in a copper pot still, affectionately named, ‘Peggy’, the vapour-infused distilling method steams the neutral base spirit through eight botanicals and is then bottled at 45% ABV.
Rough Rider Bull Moose Three Barrel Rye Whisky spends a bit of time maturing in three different specially selected casks that impart distinctive character along the way. The journey begins in New American Oak casks where the Rye Whisky takes shape with its resolute spicy sweet cinnamon flavors. When the time is right, the Rye Whisky is moved to casks that had just held Straight Bourbon, where the flavors of the Rye and Bourbon get to know each other better.
When the Rye is done mingling with the Bourbon flavors, it is then moved to its final cask which had just held Pine Barrens Single Malt Whisky. This unique Three Barrel aging method provides Rough Rider Rye with a crisp fruity sweetness on the nose, followed by spice, caramel, vanilla and blackberry on the palate, lauded by a royal symphony of long, warm rye-ness, with a toasty, velvety finish.
With 41 years in oak barrels, Canadian Club Chronicles 41 Year Old is the oldest bottling of Canadian whisky currently available. On the palate it is silky-smooth and complex, with aromas and flavours of dried fruit, vanilla, caramel, tobacco and spice. Named Canadian Whisky of the Year for 2019 (Jim Murray, Whisky Bible).
The Gordon & MacPhail Discovery range examines the core flavours at the heart of Scotch single malt whisky, and this is the headline of the Smoky side of things. A 13-year-old Caol Ila from the island of Islay, this is as typical a dram as you can get from the island, packed with sweet fruit and dark peat smoke.
Part of the 2018 Special Release from Diageo, this limited edition Islay single malt was distilled at Caol Ila and bottled in 2018 aged 15 years old. This expressions was distilled using unpeated malt and matured in refill and rejuvenated American oak hogsheads and European oak ex-bodega butts.
Fresh and smooth with a sweet minty-salty taste, a spicy heat and a long finish. Bottled at a natural cask strength of 59.1% abv and available in limited quantities worldwide.
A wonderful bottling from Connoisseurs Choice series by independent bottler Gordon & MacPhail. After 3 years in selected Hermitage red wine barrels, the Caol Ila develops sweet and intense aromas of red cherries, raspberries and black currant, which are wonderfully integrated into the smoke. The Vintage 2004 matured for a total of 13 years, giving it the necessary complexity from the barrel maturity without losing its smoky Islay character from the peated barley malt. A successful balancing act.
In contrast to other independent bottlers, G & M already buys the distillate, the so-called “new make” of the distillery, and then decides in which barrels the distillate matures into whiskey. In this case, the taste is right for G & M’s barrel selection. The very long maturation in Hermitage wine barrels has Caol Ila delivered a particularly fruity facet.
We’d long been working on a blend of single malts that combines seemingly dissonant flavour profiles, but together creates something compelling. We landed on a recipe that elicited a surprising range of reactions and descriptions, each person taking away something different from the whisky.
Rather than try to settle on whose perceptions were ‘right’ or ‘wrong’, we were inspired by the phenomenological school of thought to consider how different people experience the same phenomenon.
A bonfire-like smokiness on the nose with a peatiness that is by turns tarry and medicinal with hints of autumn leaves. A powerful smokiness and peatiness follow, accented by hints of ripe cherries, plums and spice.
A mainstay of kitchen gardens across Scotland and intensely flavoured, rhubarb is the ideal ingredient for a sweet gin liqueur.
Freshly picked spring-crop rhubarb is spiked with Oriental ginger and infused with our classic Edinburgh Gin. The rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together.
Bottled at 20% ABV, the sweetly-spiced notes of our Rhubarb & Ginger Liqueur make the perfect addition to a classic Bramble. This aromatic gin liqueur is equally at home over ice, topped up with chilled Prosecco, or mixed with ginger ale, garnished with fresh ginger and a lime twist.