That Boutique - Y Diamond Distillery - B2 - 19Y - 57.4%
The Savalle Still release is our third heritage still offering from the famed Diamond Distillery located on the banks of the Demerara River. This famous four-column metal French Savalle Still was inherited from the 18th century Uitvlugt Estate on the west coast of Demerara county as Rum production was consolidated at Diamond Distillery. This release carries the SVL marque and is highly versatile in producing various historic marques. It was distilled in 2003 and transferred to the UK for further maturation. This particular marque was pre-coloured as a part of their traditional processes and carries that smoky molasses note.
That Boutique - Y English Whisky Co. Batch 4 - 9 Y
They use some of the best barley, grown in Norfolk, and superb Breckland water to make their whisky. This 9 Year Old release is a heavily peated new make, matured in an Oloroso Sherry barrel and we’ve bottled this at cask strength - 67% abv.
That Boutique - Y Foursquare - Batch 6 - 13 Y - 50.5%
A selection fo small-batch Craft Rums from the Caribbean and Europe - All uniquely finished in variety of Wine casks. From highly sought after distilleries, showcasing the character and variety available in this unique spirits category. Bottled by That Boutique-y Rum Co., helping navigate the unique marketplace created by rum production rules and complex liquids.
That Boutique - Y Inchmurrin Batch 6 - 22 Y
Our sixth batch under our Inchmurrin label is a 22 Year Old, bottled at 47.5% abv. Previous batches of our Inchmurrins have always been popular amongst those that know what a cracking single malt this can be.
That Boutique - Y Islay 3 13 Y Batch 7 - 58.1%
Batch 7, 13 Year Old - A glorious 13 Year Old unnamed Islay malt that was distilled in 2009 and some of it has been finished in an Oloroso Octave by ourselves.
That Boutique - Y Mt Uncle - Batch 1 - 12Y - 64.9%
Mark Watkins created Mt Uncle Distillery back in 2001, and is well known for making a variety of spirits, including (obviously) Rum! His starting point is sourcing cane syrup from the local sugar making factory. The syrup when combined with yeast, dunder, and water results in a wine which was then distilled in their 1,500 litre Holstein pot still. Matured entirely at Mt Uncle Distillery in an ex-Red Wine Hogshead with a heavy toast for 12 years, this delicious Rum was shipped to the UK in a neutral container for bottling.