Scotland

This 12-year Aberlour is a 1990’s version which was later replaced by the current, dumpy, bottle.

This rare 1991 Aberfeldy was bottled May 2000 for The Ultimate from cask #2713.

Aberlour 10 years old, bottled at 43% abv in the early 1980’s. Note: box has seen better days and, as such, is sold as shown.

Aberlour 100 proof St. Drostans Label, bottled at 57,1% in 1998.

Aberlour 100 proof St. Drostans Label, bottled at 57,1% in 1998. We have had the privilige to taste this whisky and, as such, we can assure you this is beyond excellent.

This 12 year old Aberlour has been exclusively matured in specially selected Oloroso Sherry Casks from Jerez in Andalucia. The result is an exceptionally complex and well-balanced Single Malt with a warm and spicy character. Introduced in 2007 for the duty-free market, this is the discontinued first edition.

Aberlour’s 15-year old Sherry Wood Finish was a successfull limited release from 2006.

Aberlour’s 16-years Double Cask is a sublime dram made up from two cask types: traditional Oak and Sherry casks. This is the previous version bottled at 43% volume.

Ainslie’s Choice is a blend which was produced until 1993.

Allt À Bhainne 12 years is a rare catch, bottled for James MacArthur in the 1990’s.

This 16-year old anCnoc matured in American bourbon barrels allowing the characteristic intense citrus notes to shine through. anCnoc 16 Years Old has been bottled in its most natural form, as it’s neither chill-filtered nor coloured. As a result, it may develop a light haze with the addition of water or if kept at a cold temperature. This ha...

Released in February 2015 this Limited Edition Single Malt was drawn from just three casks at the Knockdhu Distillery in Huntly.  Distinguished by its bronze tone, anCnoc 1975 Vintage is neither chill-filtered nor coloured and is bottled at its natural cask strength of 44.2% ABV.  Matured in Spanish and American oak casks, the whisky is full-...

anCnoc’s 22 years old is a 2013 limited release

The Cutter is a hand tool used to cut peat from less wet, shallower bogs.  This means the peat it reveals is drier and therefore more easily burnt producing a whisky that has a medium-heavy smokiness, in this case, with a phenol content of 20.5 ppm. Sadly discontinued.

The Flaughter spade is used to remove the top layer of peat which is richer, more rooty and produces more reek. This gives a heavier, smokier flavour to the whisky, in this case, with a PPM of 14.8. taste: A warming and smooth experience; peaty and intense but remarkably rounded, it flickers with hints of fragrant pipe tobacco, orchard fruits...

anCnoc’s Peatlands joined their Peaty Collection in mid-2015, though you’re much more likely to find it in Scandinavia and other areas of mainland Europe. It’s a lightly peated expression (weighing in at 9PPM) and was aged in ex-bourbon barrels before being bottled at 46% ABV.