Selection

Tropical fruit leads the aroma, with apricot, mango and coconut forming a bright, generous core. The palate carries the same ripe fruit into a warmer register, where cinnamon and ginger add definition without overwhelming the malt. A Sauternes-cask finish brings a honeyed, vinous lift and rounds the texture, while the spirit remains clear and composed. The finish is warming and gently spiced, with mango, apricot and ginger lingering. Serve neat, adding a small measure of water if desired.

Fresh hay and malt open the nose, followed by rosehip, citrus and dried fruit. The palate is clean and gently sweet, with tropical fruit, candied lemon, vanilla and apple pie layered over a honeyed texture. Bourbon, first-fill sherry and refill casks give the whisky a rounded profile without obscuring its bright fruit. Cinnamon and light oak add structure as it develops. The finish is pleasantly dry, carrying gentle spice, orange and lingering oak. Serve neat or with a small splash of water.

Manuka honey, dried fig and date lead a sweet, creamy nose, with soft sherry and light oak underneath. The palate is full and richly textured, layering berry fruit, caramel and toasted almond over honey and buttered granary toast. Oloroso sherry-cask maturation gives the whisky its dense fruit and nutty depth while the malt retains a rustic warmth. The finish turns drier and spicier, with cocoa, oak and lingering dark fruit bringing structure to the sweetness. Serve neat or add a small measure of water.

Toffee, dried fruit and polished oak form a warm, concentrated nose. The palate is creamy and smooth, bringing butterscotch and measured baking spice together with a deeper layer of mature oak. The texture is rich without becoming heavy, and the fruit remains present beneath the sweeter cask tones. A long, silky finish carries lingering spice, oak and caramelized richness. Drawn from some of the distillery’s oldest casks, this is a composed, full-flavoured Speyside malt to serve neat or with a small splash of water.

Mocha, apricot and baked orange-chocolate cake lead the nose, followed by roasted almond, walnut, raisin and toasted oak. The palate is dense and richly sherried, layering dark cherry, nectarine and honeyed sultana over spiced fruitcake. Maturation in Pedro Ximénez and Oloroso sherry casks gives the whisky both sweetness and firm structure. The finish is long and warming, carrying ginger jam, caramelized date, dark chocolate and lingering oak spice. Add water gradually to reveal more fruit beneath the cask strength.

Grilled tropical fruit, peat smoke and ash lead the nose, with caramel, vanilla and sea salt adding contrast. The palate is intense and smoky, bringing peppered fruit together with charred meat, oak and a faint floral lift. Hogshead maturation keeps the structure direct, while the coastal character remains clear throughout. The finish is long and drying, with smoke, black pepper, salted caramel and charred wood lingering. A few drops of water help release more fruit beneath the peat.

Fragrant peat smoke rises through dark oak, raisins and sweet wine, giving the nose depth without losing its coastal character. The palate is full and composed, with Pedro Ximénez-seasoned American oak bringing dark fruit and rounded sweetness to the distillery’s smoke, saline notes and black pepper. A trace of mocha and charred wood adds savoury contrast. The finish is persistent and warming, returning to smoke, dried fruit, oak and sea salt. Serve neat, or add a few drops of water to open the sweeter layers.