TASTING NOTES : NOSE: From the opening, a captivating aroma of sandalwood and cinnamon emerges, accompanied by gentle spices that awaken the senses. A delicate floral touch, dominated by elderflower, hints at an intense and refined tasting experience. PALATE: On the palate, the power asserts itself while maintaining admirable harmony. The spices from the nose reappear brilliantly, enhanced by a persistent floral touch. The high alcohol content (62.5%) is perfectly integrated, offering a controlled intensity that never overwhelms the palate but structures it elegantly. FINISH: The finish is long and expressive, marked by toasted and subtle notes reminiscent of 75% intense cocoa. A roasted and delicately bitter sensation extends the experience, leaving an indelible memory.

A blend of traditional rums aged for up to 4 years in French oak casks and tuns.

A welcome return to Suffolk’s brewery/distillery for our second batch of Adnams single malt whisky. This release has spent it’s time maturing a second fill French Oak cask, followed by an Islay Cask finish, so while not a smoky malt in itself, the ex-Islay cask brings a smoky dimension to this English malt. Adnams is a long established brewery with a colourful history of over a century in the making. Their Copper House distillery was opened in 2010 and was the first brewery to be legally distilling spirits in the UK. Their first whisky was bottled in December 2013

Sauternes is made from grapes which have undergone ‘noble rot’, causing their moisture to evaporate, hence concentrating the sugars. The sauternes cask brings sweetness and complexity to the mature spirit. Expect fruits like apricots or peaches, you may also find honey or nuts.|TASTING NOTES|• NoseFragrant honeyand summer fruits. Peaches and apricots. Meadow grasses and wildflowers.• PalateRich honey notes on the palate, along with some wood spice, Orchard fruits, and wrning spices.

This 8 Year Old single malt has been finished in an ex-Chouchen cask, and bottled at natural cask strength. Historically Distillerie Warenghem produced a range of fruit & plant liqueurs, and Chouchen, which has long been a popular drink in Brittany. Chouchen is native to Brittany. It’s a form of mead, and is made from the fermentation of honey in water. Traditionally, buckwheat honey is used, and the fermentation process begins with the addition of freshly pressed apple juice.

A smoky, peated, ex-bourbon cask, single malt from mainland Australia’s oldest whisky distillery. Founded in 1999, Bakery Hill Distillery is run by ex-High School chemistry teacher David and his son Andrew. Family run, small batch, with a focus on quality over quantity. It was established to prove a point - that great single malt whiskies could be made outside of Scotland, and specifically in Australia. Bakery Hill buck the trend of many wine-cask driven Australian whiskies, favouring predominantly ex-bourbon barrels.
These allow for a longer maturation, without the spirit becoming overwhelmed by the hot temperatures and cask influence.

Belgrove is known for its internationally renowned Ryes made by ‘Mad Scientist’ Peter Bignell, a Tasmanian farmer turned distiller. Peter is known for his unconventional equipment and techniques.

Matured in a re-charred ex-Australian wine cask this Riverbourne single malt is clean, complex and carefully balanced. Riverbourne favour ‘less active’ casks, aiming to encourage the development of complex, carefully balanced flavour profiles. Their whiskies are steadily growing in popularity across Australia. The distillery is run by Australia’s oldest distiller, Martin Pye, a third generation pharmacist. Martin utlises a wide range of yeast strains, and matures in carefully managed, re-charred ex-wine casks which let the spirit speak.

Founded in 2013 in urban Melbourne, Starward set out to create a consistent and approachable Australian whisky, designed to be cracked open and enjoyed with friends. Starward predominantly mature their whiskies in Australian Ex-Red Wine barrels, favouring Barossa Shiraz. The local area experiences high variance in temperature, moving through a range of up to 20c per day. Maturation in their winter months can be as fast as Scotland’s summers!

This whisky was originally matured in two small Ex-Tawny Port casks, before being moved to an ex-Pinot Gris cask, a rare sight in whisky production. Being located so close to the Adelaide vineyards, Tin Shed are perfectly poised to experiment with unusual cask types such as this. For production, Tin Shed use Australian made copper pot stills, electrically heated.