

Our first Italian Whisky, and another brand new label from the pen of Emily Chappell, PUNI is also the first Italian whisky distillery. Spirit first flowed from their Scottish copper pot stills in 2014. A 4 Year Old, bottled at 47.3% abv.
Our first Italian Whisky, and another brand new label from the pen of Emily Chappell, PUNI is also the first Italian whisky distillery. Spirit first flowed from their Scottish copper pot stills in 2014 A 4 Year Old, bottled at 47.3% abv. Puni produce malt whisky, but malted barley is only one of the three cereals in the recipe. The other two are malted rye, and malted wheat. They have, since 2016, have also been producing 100% malted barley spirit too. This release uses their three malt mashbill, and has been matured in an ex-bourbon barrel and finished in a Pinot Noir Cask, which can increase the fruitiness, freshness and sometimes a brings a bit dryness to the whisky
|TASTING NOTES|
• Nose
Light berry fruitness: strawberry, raspberry, redcurrent. Buttery vanilla, with just a hint of green banana, and coconut too.
• Palate
Creamy maltiness, vanilla, candy sweetness: foam shrimps and bananas, strawberry Chewits, and a hint of white chocolate.
Data sheet
Specific References
A blend of specially selected aged rums, the youngest being no less than 12 years old, it is a combination of the Enmore and Diamond Coffey stills and the Port Mourant double wooden pot still, blended to perfection and aged in old bourbon oak casks.
Sortilège is a unique blend of Canadian whisky and maple syrup. Created from the richness and authenticity of the Quebec countryside, this liqueur strikes the perfect balance between the heady strength of Canadian whisky and the distinctive flavour ofmaple syrup, resulting in a remarkably fine liqueur.
Finlaggan Old Reserve is a peated single malt whisky from an undisclosed distillery on Islay. Bottled by Vintage Malt, it is a whisky with saline and smoky notes.
Created using Philippine botanicals Ylang-Ylang and Alpinia for delicate floral top notes, in addition to Calamansi and Dalandan for a soft, tropical citrus palate.
The Finlaggan Sherry Finished is an iconic peated single malt, distilled on the legendary island of Islay. This whisky stands out for its double maturation: first aged in traditional casks, it gains additional depth through a sherry cask finish. This subtle marriage between the strength of peat and the sweetness of sherry offers a unique tasting experience, rich in contrasts and complexity. With its 46% alcohol content, this whisky is non-chill filtered, preserving the full intensity of its aromas and flavors. This single malt is produced in small batches, making each bottle a prized rarity for discerning enthusiasts.
A 2015 addition to the Finlaggan range, named Eilean Mor (those of you that know about Islay's geography will be familiar with that name). This expression has been bottled at a slightly higher strength than other Finlaggan release (not including the Cask Strength, of course). The whisky comes from an undisclosed distillery on Islay - it's a closely guarded secret as to which one...
Many years ago, they filled new make Finlaggan into Rioja Red Wine Hogsheads. Coming from the Rioja region within the Basque country of Spain, these Hogsheads have given the signature heavily peated Finlaggan an extra layer of rich mouth coating red berried fruit flavours. The result is a truly mouthwatering sweet and smoky dram to savour. The extrac-tion from the oak casks has given this whisky a beautifully rich natural coppery rose gold colour.
The Sortilège Blueberries is a Canadian whisky liqueur with maple syrup, enhanced by the delicious flavors of the famous wild blueberries from the Lac Saint-Jean region. The result is a remarkably refined liqueur that is both fruity and slightly sweet. It is best enjoyed chilled, on ice, and its richness also lends itself to coffee and cocktails. You can also serve it on its own as the perfect conclusion to an excellent meal. Sortilège is crafted from an original recipe by the descendants of Quebec's first settlers, who brought the whisky-making techniques of the New World and added a local native ingredient, maple syrup, to create a truly unique spirit.