This whisky is made from organic Scottish barley whose natural yields and rich soils contribute depth of flavour. The gentle fermentation and distillation accentuate the delicate, fruity flavours in the spirit. Matured in specially treated red wine and American whiskey barrels, alongside a small amount of sherry casks, to develop our spirit’s signature body and sweetness.
TASTING NOTES
Lemon Posset
Peach & Apricot
Spiced Rye Bread
Data sheet
Specific References
ABK6 Honey Cognac is elegant and subtle, expressing floral tones from both honey and Cognac: jasmine, violet, honeysuckle, and rose petals. This is followed by warm and delicate sensations of spices and candied oranges. These aromas blend with woody vanilla and caramel.
With a mash bill of 51% corn and 49% millet, KOVAL Bourbon offers a drinking experience that is balanced, approachable, and unparalleled. The unusual grain combination provides notes of mango chutney and vanilla on the palate, with a peppery caramel finish.
Sortilège Prestige is the union of the finest Canadian whisky, aged for over seven years in oak casks, and first-pour pure Quebec maple syrup. A marriage of sublime taste, superior in every way to the sum of its parts.
The Bladnoch 14 Year Old is aged exclusively in Oloroso Sherry casks.
The Cask Strength Edition is Tomatin's most vivacious expression, yet still retains Tomatin’s characteristically rich and sweet undertones. Matured in a classic combination of first fill ex-Bourbon and ex-Oloroso Sherry casks.
Eagle Rare Kentucky Straight Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years. The rareness of this great breed of bourbon is evident in its complex aroma, as well as the smooth and lingering taste. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience.
The impressive collection of Black Bull blended Scotch whisky from Duncan Taylor features a robust and full-bodied addition, characterized by a delightful interplay of dry, earthy smoke harmoniously blending with luscious orchard fruits and layers of caramelized sweetness.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.