Vanilla syrup and poached pears, dusted with sweet barley grist, combine with oak spice and candied peel to create a warm contrast on the nose. The palate brings ripe yellow plums and nectarines infused with vanilla ginger and tangerine peel. Wild flower honey combined with stewed barley creates an exceptionally luscious and long finish. The … Continued

An intriguing, delicate floral peat smoke floods over cinnamon-spiced apple sponge. Crisp white pepper adds a gentle warmth to the nose. A sip brings roasted apples and pears dusted with demerara sugar and lemon peel, all infused with a crisp barley sweetness and lingering wood smoke character.

Amazing pink onion-skin colour, like a good Provencal rose! The nose is pleasing and mellow: rhubarb and cream, wild strawberries and hint of sea salt. A malty note joins the sweet fruit on the palate; it’s like rhubarb cheesecake with a salted biscuity base and a dusting of nutmeg!

Rich creme brulee, orange oil and kumquat. More vanilla custard on the palate, with a dusting of nutmeg and a delicate white pepper finish.

Reminds me of old school desserts – sweet dough, sultanas, poached pears, vanilla custard. A heartwarming hug of ripe, fruity goodness.

A harvest festival in a glass – all ripe apples, dry hay and dried herbs on the nose. The palate is more barley sugar candies offset with a citric herbal note, like lemon balm, all leading to an oily, gently lingering finish.

Winning mouthfeel, flavour notes of marmalade, toffee apple and vanilla panna cotta. A beautiful marriage of lovely old whisky from the lost distillery of Imperial together with young spirit from a Speyside distillery aged in first fill Bourbon and then re-racked into first fill Oloroso Sherry butts.