Single Malt Whisky

Bowmore Single Malt Whisky 10 Years Dark and Intense 1.0L 40% Bowmore Distillery The first written mentions of the distillery date back to 1779, but if you believe some of the older generations of islanders, the distillery was already in operation in years before that. What is certain, however, is that the distillery was the first on the island of Islay and has one of the oldest maturation warehouses, the No. 1 Vaults. Whisky has been stored there for over 240 years. They are located right by the sea and some are even below sea level, which gives the Bowmore whiskies a salty toughness compared to other whiskies on the island. 10YO Dark & Intense Malt Whisky The storage in hogsheads and sherry casks from Spain gives the Dark and Intense their reddish, brown amber color. With its daring flavor combinations, the Bowmore Dark & Intense breaks all boundaries. The taste is intended to unite fire and earth and plays on precisely these two elements with spicy sherry tones and the typical Bowmore peat smoke. The nose delights with sun-ripened fruits, including Seville oranges and roasted maple wood. On the palate, dried grapes, a hint of sea salt and the oiliness of dark fruits. Notes of peaty walnut and a fine mixture of different spices also play a significant role.

Bowmore 18 Years Deep and Complex Malt Whisky 0.7L 43% Scotland's oldest distillery The Bowmore distillery is the first distillery to exist on the island of Islay. With its No. 1 Vaults, it also has the oldest maturation warehouses for Scotch whisky, in which Bowmore whisky has been maturing for more than 240 years. The distillery is located in the center of the island of Islay. This central location is also reflected in its whiskies, which combine the most diverse characteristics of the island's influences. This means that they are neither as extreme as the malts of the south coast nor as smoky and peaty as the whiskies from Bunnahabain. They have something salty about them, which probably comes from the warehouses that are by the sea and partly below sea level. 18YO Deep & Complex Malt Whisky The 18 year old Bowmore Deep & Complex is a finely balanced whisky that was able to develop a deep, characterful taste profile during its storage in selected Oloroso casks and Pedro Pedro Ximénez sherry casks. Fine scent of dark chocolate, molasses, toffee and sweet dates. On the palate, the 18 year old shows nuances of bittersweet oranges and coffee roasted in peat smoke, according to Bowmore. In the finish, further aromas of spicy, roasted mocha and macadamia nuts are added.

Bowmore 15 Years Golden and Elegant Malt Whisky 1.0L 43% Bowmore Distillery Scotland A merchant named David Simpson bought the land in 1766. He is also the founder of the distillery, which was first mentioned in writing in 1779. It is therefore the first distillery to be built on the island of Islay. Its name means 'big reef'. It is located right in the center of the islands, on the shores of Loch Indaal. Bowmore also has a visitor center with a very well-stocked shop. You can also get an insight into malt production here. 15YO Golden & Elegant Malt Whisky The Golden & Elegant is stored in first fill bourbon and wine barrels. A refreshing, stimulating and uplifting whisky awaits the connoisseur here. On the palate it brings back memories of a sweet dessert with honey, Amalfi lemons and spicy tobacco leaves. These impressions continue on the palate too. Fine lemon with sweet and salty vanilla and honey notes. The well-known peat smoke of Bowmore whiskies also flows discreetly here, and roasted almonds round off the overall picture.

Macallan Single Malt Whisky 12 Years Double Cask 0.7L 40% Macallan was one of the first distilleries to be licensed to legally produce whisky. The distillery combines traditional methods, passion and craftsmanship. In terms of production and the natural ingredients used, it is based on the major influences of Spain, North America and, above all, Scotland. The distillery was founded by Alexander Reid, a barley farmer and teacher. The area in which the Macallen distillery is located was originally called 'Maghellan'. It is made up of the Gaelic 'magh', which means fertile land, and 'Ellan' from the monk St. Fillan, who had a close connection to the cherry that once stood on the site. The Macallan Double Cask now matures exclusively in old sherry casks. The barrels have a special secret: American oak barrels were filled with sherry especially for the Macallen distillery to be used for maturing the whisky. Old sherry barrels made of European oak are also used to obtain an even better aroma. On the nose, the classic aroma of sherry accompanied by dried fruit and butterscotch. The full aroma is then revealed on the palate: creamy on the tongue, honey with jam and cinnamon is reminiscent of oven-fresh, warm pastries.

The Singleton of Glendullan Single Malt Whisky 18 years 1.0L 40% Distillery from the whisky capital Glendullan is located in the so-called whisky capital Dufftown. This is a small village in Scotland, which is home to the most distilleries in the world. The Glendullan distillery itself was founded in 1898 by William Williams & Sons and was founded in 1902 by King Edward VII. Taste Singleton of Glendullan 18 YO Glendullan 18 YO is a personal and exclusive creation by Maureen Robinson, our Master of Malts, and is part of the Singleton of Glendullan whisky collection. Rich and dry on the nose. Complex aromas of toffee and roasted coconut combine very well with those of cocoa and hazelnut. The taste of Glendullan 18 YO is a pleasant whisky with a soft, smooth texture. A slightly sweet taste also comes through, but this is perfectly balanced by a fresh acidity and turns into a rich, spicy herbal aroma. Subtle notes of chili or pepper resonate. The finish is also soft, dry and absolutely well-rounded. If you add a drop of water to the whisky when tasting it, you get a nutty, spicy aroma with a subtle aroma reminiscent of cigars. Glendullan whisky also harmonizes perfectly with all kinds of food. With its dry spiciness and citrus fruit aromas, it harmonizes perfectly with buffalo mozzarella and air-dried ham, for example.

Zuidam Millstone Dutch Single Malt Whisky American Oak Moscatel 5 years 0.7L 46%

Glendronach Forgue 10YO Single Malt Whisky Non Chill Filtered 1.0L 43% Glendronach Glendronach is a Scottish malt distillery. Scottish distillery names usually have a special meaning, and that is also the case here: Glendronach means valley of the Dronach or valley of the blackberry bushes. The distillery is located between Banff and Huntly in the eastern Highlands in Forque. The emphasis is on the penultimate syllable and the 'ch' is pronounced more than a 'k'. It was built in 1826 and from 1920 to 1960 belonged to a son of William Glenfiddich, under whose management the distillery ran excellently for around forty years until it was finally bought by Teachers & Sons. As the Glendronach distillery was a very small distillery in comparison, a lot was and still is done by hand: the barley is sourced from the nearby Forque Valley and processed in our own floor maltings. The wash backs are also partly fired with coal. In 1966 the number of stills was increased from two to four. In 1991 the distillery was included in the Allied Distillers Caledonian Malts Collection and after they took over the distillery it was closed. After six years of inactivity, malt lovers were all the more pleased when the distillery reopened in 2002. After the Benriach company acquired the distillery in 2008, the company returned to its roots. Glendronach 10YO Forgue Glendronach 10 Year Old Forgue is a Highland single malt with pronounced sherry notes. The heritage and part of the Forque combined in one bottle. An aroma reminiscent of blackberry bushes and in perfect harmony with spicy oak and ripe, sweet barley. On the nose, nuances of Seville blood oranges and cherries, roasted chestnuts and winter spices. On the palate, sweet Valencia oranges and Morello cherries and ripe barley, gradually becoming subtle toffee, cassis and blackberry notes. All topped off with a long-lasting finish of orange and tobacco.

Kilchoman Sanaig Single Malt Whisky Non Chill Filtered 0.7L 46% Another distillery based on the island of Islay in Scotland. A very young distillery that was only founded in 2005 on the site of Rockside Farm and was at that time the first newly founded distillery in Scotland in 124 years and the westernmost distillery in Scotland. But this does not mean that they have less good experience in whisky distilling. The Kilchoman distillery is also known as the 'Farm Distillery' because they grow their own barley. This is then used for the '100% Islay', which is an island product from the barley to the bottle. However, since the consumption of barley is significantly higher than that which can be grown themselves, barley is bought in, but this still comes from the island. In addition, spring water is obtained from the slopes of Cnoc Dubh, which is located in the Allt Gleann Osamail burn right next to the distillery. Only around 140,000 litres of alcohol leave the distillery each year, making it the smallest in Scotland alongside the Edradour distillery. Sanaig The name of the whisky refers to the nearby rocky bay. A few bottles of Sanaig were available to buy in selected markets as a test. Feedback was asked for and the Kilchoman Sanaig was then refined based on this. Kilchoman Sanaig is a peaty single malt whisky and consists of whisky that has been matured in both bourbon and sherry casks, which also gives it its distinctive taste. In the glass it has a strong bronze tone. On the nose, first fruity notes such as orange peel and pears, a hint of spice mixture, then a pleasant note of peat smoke. On the palate, a very soft whisky. Here too, slightly fruity notes of sweet, ripe plums and red cherries. These are joined by citrus notes which are rounded off by rich peat smoke, toffee, oak and dark chocolate. An increasingly clear peatiness accompanies you into a long-lasting finish.

Isle of Jura Single Malt Whisky 19 Years The Paps Malt Whisky 0.7L 45.6% Isle of Jura Jura is located on the Isle of Jura, which is on the west coast of Scotland. The history of whisky distillery on the island goes back a long way. Whisky is said to have been produced here as early as the beginning of the 17th century. In 1875, John Ferguson and Sons were named as the official owners, who had to sell the distillery at the beginning of the 20th century after they could no longer pay the rent for the buildings. The distillery stood idle for a while, as new buyers were not found until the middle of the same century. Two locals from the island had a completely new distillery built with the help and financial support of Mackinlay MacPherson and an engineer and architect. They wanted to create more jobs for the locals, but this did not last long. In 1985 the distillery was sold on to Invergordon Distillers and thus came into the possession of Whyte & Mackay. Further changes of ownership followed, and it was finally transferred to the current owner, Emperador International Ltd. The Jura Sherry Cask Collection The Collection is a series of four whiskies from the Isle of Jura house and are named after various characteristics of the island house of the distillery, including The Sound, The Road, The Loch and finally The Paps. Isle of Jura Single Malt Whisky 19 Years The Paps Malt Whisky 0.7L 45.6% is a homage to the highest mountain on the island, the Cape of Jura, from which the water used to make the whisky comes. Taste After the Isle of Jura Single Malt Whisky has matured for a good 19 years in ex-bourbon barrels, it is then given a special finish through further storage in hand-picked Pedro Ximénez sherry barrels. This rounds off the already impressive taste of the Islay Single Malt Whisky. On the nose you can smell strong aromas of vanilla, a little balsamic vinegar and a hint of baked cake with notes of ginger. The taste is of a warm, spicy whisky. Red wine pears, the sweetness of ripe figs and an aroma of roasted walnuts spread out and harmonize very well with the aromas that were already so inviting on the nose. The finish is also enjoyable and you'll want to take another sip of this excellent malt whisky. Long-lasting and spicy, a pleasant warmth spreads out.

Highland Park Single Malt Whisky Spirit of the Bear 1.0L 40% Highland Park The Highland Park distillery has built up a good reputation over the years of its existence and has been able to stand out from the crowd in the big whisky world, primarily by passing on the legacy of the Vikings through to its unique collector's items and its unique product and packaging innovation. There are two points in the production of a Highland Park whisky that contribute to its special note: One of these points is the peat. If it is burned in the distillery's kiln, a strongly smoky malt is obtained. This makes up a good twenty percent of the barley used for mash. The second important point is the storage after distillation. One hundred percent of the sherry casks are used for the maturation process. Here, a good mix of European and American oak barrels and also refill are used. This new edition for the Travel Exclusive market is based on animals that have symbolic status for the Vikings. The Orkney archipelago lies on the far north coast of Scotland and has been part of a huge Viking kingdom for hundreds of years. The bear brings with it qualities such as resilience and a strong survival instinct and was therefore greatly admired by the Vikings. The ancient Vikings believed that they could use these qualities to their advantage and win them over by wrapping a bearskin around their necks in preparation for a fight. These men are known today as "berserkers". Its name comes from the old Nordic words "ber" for bear and "sekr" for skin. Tasting Notes Highland Park Spirits of the Bear has a natural, golden straw colour that comes from being stored in American oak barrels. A strongly smoky whisky with a sharp spiciness that is inspired by the robust nature and the incredibly strong independence of the ancestors who are still at the heart of whisky production in Orkney today. The flavouring aromas can be clearly tasted here. Smoky peat mixed with a little spicy ginger and a smoke of freshly grated nutmeg are rounded off by the sweetness of the vanilla pods.

Mackmyra Expedition Swedish Single Malt Whisky 0.5L 46.10% Why is there no whisky from Sweden? That's exactly what the founders of Mackmyra thought and so they created the first Swedish distillery. The basis of this Scandinavian whisky is the purest water in the world, which has been perfectly filtered for centuries since the Ice Age. The barley used here develops its own unique, sweet aroma over the warm summer days. The barrels for storage are also made of regionally produced Swedish oak, which gives the whisky a stronger taste than American oak. Mackmyra Expedition Whisky celebrates the craft of whisky and the constant search for new inspiration. The company's philosophy: to produce whisky that takes buyers on a journey and lets them discover ingredients that would otherwise have remained unknown. Whisky is produced here according to old traditions, but in one of the most modern distilleries in the world. In addition, the company uses regional, Swedish ingredients and does not use additives, and production is geared towards sustainability, so that the work here is really very environmentally friendly. Cloudberry The cloudberry is a purely wild fruit and is actually quite rare in European regions. However, in Canada and the Scandinavian countries such as Sweden, Finland and especially Norway, it is a very popular berry. It is related to the rose family and raspberries. If eaten raw, they are sweet and tart at the same time and are therefore often made into jam or jelly, but are also used in the production of alcoholic beverages. Taste This whisky has a new variety of aromas. It has a fruity & spicy character. On the nose, spicy to smoky notes with vanilla and dried fruits/berries. Even if you don't know the taste of cloudberries, it is clearly expressed here. An unusual mixture of juniper, caramel, peat and the tart, fruity undertone of cloudberries. The finish is just as spicy and full of the aroma of the berries together with pleasant smokiness and notes of liquorice.

Bunnahabhain Islay Malt Whisky An Cladach Limited Edition 1.0L 50% The distillery Bunnahabhain is a small whisky distillery in Port Askaig on the Isle of Islay in Scotland. Bunnahabhain is Scottish Gaelic and means something like river mouth, which is related to the Margadale spring from which the distillery draws its water. In 1879, William Robertson joined forces with the Greenless brothers and founded the Islay Distillery Company. Four years later, the distillery was built by the three men at the foot of Margadale. The town of the same name later grew up around the distillery. Production officially began two years later. The distillery was closed for a good seven years until two years before the start of the Second World War, after which production continued successfully and the distillery was even expanded to include two styles. At the end of the 20th century/beginning of the 21st century production was only sporadic and closure was threatened in 2003. In order to avoid this step, the distillery, which was in the hands of Highland Distillers, was bought up by Burn Stewart Distillers, who sold the distillery 10 years later to a South African company, Distell Group Ltd. Back to the shore With strong sherry influences and fruity and nutty aromas, the distillery presents itself at its best with this whisky. An Cladach, like the name of the distillery, is Scottish Gaelic and translates as 'The Coast'. This is exactly what An Cladach is alluding to and is the third version for the World Traveller Exclusive market alongside Eirigh Na Greine and Cruach Mhona. All three varieties celebrate the adventurous spirit that has always been in all of us. An Cladach is not chill-filtered and so the true aromas such as sea salt come to the fore. On the nose there are pronounced sherry notes with vanilla, dried fruit and caramel. If you then take a sip you can feel a very soft whisky on the palate. Here the sherry notes are again in the foreground, but this time paired with nuts and spices as well as coastal undertones. The finish is very long, with subtle aromas of the dried fruit.

Highland Park Single Malt Whisky 'RUNA' Vintage 2004/2018 0,7L 62%

Macallan Highland Single Malt Whisky Enigma 0.7L 44.9% The history of Macallan Macallan is considered one of the most renowned distilleries in the whisky industry worldwide, and the limited and older bottlings in particular are highly valued by whisky connoisseurs and collectors. The distillery can look back on an eventful history that began in 1824. In that year, Alexander Reid was granted a distilling license, making The Macallan one of the first legal distilleries in Scotland. When Alexander Reid died in 1847, his son of the same name took over the business, but he died just 11 years later, meaning the distillery became the property of James Davidson and James Shearer Priest, who in turn sold it 10 years later to James Stuart, the then owner of the Glen Spey distillery. In 1882, The Macallan was finally acquired by Roderick Kemp, whose family ran the distillery for the next 100 years and, among other things, significantly increased the number of stills and thus output. First, the number was increased from 6 to 12 in 1965, and finally to 18 in 1974 and 21 in 1975. The Macallan is now part of the Edrington Group, which also has well-known brands such as Highland Park and The Famous Grouse in its portfolio. What many connoisseurs do not know is that Macallan is an important ingredient in the blended whisky "The Famous Grouse" and is generally very popular among blenders. Up until the 1960s, it was used exclusively for blended whiskies and the first single malt bottlings only slowly came onto the market. The Macallan's single malt whiskies were introduced on a larger scale in the 1980s when The Macallan's whisky bottlings were brought onto the market across the UK. Macallan single malts are now available and sought after almost worldwide. The Macallan Enigma The Macallan Enigma is the fourth and highest quality bottling from the Macallan Quest series. The Quest series from Macallan is intended to highlight wood as one of the most important "ingredients" in whisky production and to illustrate the strong influence that wood has on the taste of the whisky. It should also be noted that there are challenges in sourcing high-quality wood, the continuous availability of which cannot be taken for granted, as it often has to be brought in from distant countries and cultures. For The Macallan Enigma, only former sherry casks from a famous cooperage in Jerez de la Frontera in Spain were used in order to bring out the original, authentic taste of The Macallan as accurately as possible. The Macallan Enigma therefore captures the full sherry power of dried fruits, rich cinnamon aromas and gentle wood notes. The extremely long aftertaste brings these aromas to the fore once again and lets you enjoy every sip with a smile.

Corsair Hydra American Malt Whiskey 0.7L 42%

Corsair Wildfire American Malt Whiskey 0.7L 50%

Macallan Highland Single Malt Whisky Quest 1.0L 40% The history of Macallan The Macallan is one of the - if not the - best known Scottish malt distillery and is located opposite Craiggellachie above Telford's famous round-arch bridge. The distillery, founded in 1824, belongs to Speyside and was one of the first legal distilleries in Scotland. The founding father of Macallan is Alexander Reid, who received the distilling license in the year mentioned and bequeathed the distillery to his son of the same name after his death in 1847. He in turn died just 11 years later and bequeathed The Macallan to James Davidson and James Shearer Priest, who finally sold the distillery to the famous James Stuart in 1968. After numerous further changes of ownership, The Macallan now belongs to the Edrington Group, which also includes brands such as Highland Park and The Famous Grouse. The Macallan has two mash tuns and 22 fermentation tuns and, with seven wash stills and 14 spirit stills, has an annual production volume of around 6 million litres. Macallan Quest With the new Macallan Quest series, The Macallan is focusing on the wood used. The aim is to raise awareness of the high importance of wood in the production of whisky and the strong influence it has on the taste of the end product. Furthermore, the aim is to point out the difficulty of obtaining high-quality wood, which often has to be obtained from foreign continents and cultures and whose continuous availability in high quality cannot be taken for granted. A total of four different whiskies are bottled in the Quest series, of which The Macallan Quest represents the start of the "journey through wood". The individual distillates for The Macallan Quest mature in four different types of barrels, made from American and European oak, which previously contained bourbon whiskey or sherry. In terms of taste, The Macallan Quest is a versatile and not too heavy malt whisky, which impresses above all with its complex citrus notes and a sweet vanilla taste. The aftertaste is of a pronounced length and shows light fruit notes and a fine sweetness. An exciting malt that - purists may forgive us - can also be enjoyed on ice.

Isle of Jura Single Malt Whisky 18 years 0.7L 42% The history of the Isle of Jura distillery Isle of Jura is a single malt whisky distillery on the island of Jura in Scotland, Great Britain. It is part of the whisky region of the islands and is located in the village of Craighouse, the only settlement on the quiet island. The name "Jura" translates as red deer, of which around 5000 individuals live on the island and that is with a population of just around 225 people. The island is so remote that it can only be reached by ferry from the neighboring island of Islay, from which it is separated by a narrow strait. It is also worth mentioning that George Orwell wrote his famous work "1984" on the island. The distillery in its current form has been active since 1963, although legal distillation activities on the island have been documented since 1810, extending right up to the First World War. Distillation did not take place until 1958, and activities were finally resumed to create new jobs. The distillery now has 2 wash stills and 2 spirit stills and an annual output of 2,200,000 l. The distillery's water comes from the famous Bhaille Mharghdaidh spring Isle of Jura 18 YO While the Isle of Jura malts used to be heavily peated, a milder tone has been struck here. The Isle of Jura 18 YO is also subtly peated, but has a few other special features such as a unique barrel finishing process. The Isle of Jura 18 YO is first stored in small batch American oak bourbon barrels and is finally finished in red wine barrels from Premier Grand Cru Classé Bordeaux. On the nose, this fruity and spicy whisky shows soft notes of vanilla, honey and caramel accompanied by dried fruits such as plums and dried apricots. The long aftertaste is characterized by coffee, liquorice, cassis and chocolate.

Bunnahabhain Single Malt Whisky Stiùireadair 0.7L 46.3% The special island Hardly any other island in Scotland is as popular among whisky connoisseurs as Islay, because there are a total of eight distilleries on the island's coast, all of which produce exceptional scotches. The unique thing about these whiskies is that they have very distinctive aromas, but they also take some getting used to. Since these whiskies have become very popular among lovers from Scotland to Europe and all over the world, it was the job of the sailors to ensure that there was sufficient supply from the whisky island. Thanks to the men of the sea The Bunnahabhain distillery is located on Islay in the very north, not far from the second major port, Port Askaig. Here, the island's northernmost distillery, with its white houses and warehouses, nestles against the rolling hills. The entire site with all of its buildings is a listed building because the buildings, which were constructed around 1881, have hardly changed over time. Built right on the water, the distillery even has its own small pier where traders used to dock to bring the raw materials barley and yeast and to load up barrels full of whisky and ship them around the world. Without the help of sailors, no whisky could be made and for this reason this Scotch is also called "helmsman" translated from Gaelic. Taste of nature The spirits from Bunnahabhain are among the less peated whiskies on the island, which leaves more scope for other, more delicate notes. For this blend, the master distiller selected different vintages of individual whiskies that had been stored in sherry casks. The Stiùireadair is dominated by flavours of dried, bitter-sweet fruits, which are accompanied by sweet caramel, fine spices and slightly nutty aromas. The flavour is rounded off by a salty note reminiscent of clear and cold sea water.

Laphroaig Islay Single Malt Whisky 27 Years Cask Strength 0.7L 41.7% Wise decision If you go ashore at Port Ellen in the south of the island of Islay, you will notice the large, scattered estates with white-painted houses along this stretch of coast, where the island's typical whisky has been distilled since the 19th century. The name Laphroaig, which has been distilling whisky here for more than 200 years, was family-owned then and now, in contrasting black on one of the large houses. In 1815, the two brothers Donald and Alexander Johnston bought a large piece of land on which they had plenty of space to raise cattle. To feed them, they grew grain and, like true Scots, distilled their whisky from the surplus. Since they managed to make a particularly good whisky with water from their own river, the brothers decided to switch completely to producing their unique grain spirit. Thus was paved the way for one of the most famous distilleries on Islay. Nature's involvement When it comes to taste, hardly any spirit is as dependent on its natural raw materials as whisky. Water and peat determine the character of the spirit at every distillery on Islay and in order to maintain quality, Laphroaig has taken everything into its own hands from the very beginning. The water comes from the nearby Kilbride River and is particularly soft and low in minerals as it is filtered through layers of peat, which also give the water a certain peaty taste. The peat used, which is responsible for the typical medicinal taste in the distillate, comes from the company's own moor and is dug by hand. After it has been dried for three months, it imparts its aromatic flavors to the barley when burned in the malthouse's ovens. After distillation between October 1988 and November 1989, the young spirits flowed into different barrels, bourbon and quarter casks, the contents of which were married in early 2017. Surprisingly fruity As with all Laphroaigs, a smoky, peaty note dominates, with maritime salty algae. The long maturation period created a wonderfully furrowed note that is reminiscent of sun-ripened nectarines and spicy limes and gives the whisky a modern, fresh touch despite its age. Green tobacco leaves and leather notes remain in the finish.

Highland Park Single Cask Series 2002/2016 Sherry Hogshead, 0.7L 58.3% Kirkwall, an island in the Orkney Islands, is home to the Highland Park distillery, making it the northernmost distillery in Scotland. It should be noted that the name "Highland Park" does not, as one might assume, allude to the Highlands region, but rather refers to the location of the distillery - it belongs to the "Islands" region and is located on an elevated area, the "High Park". The distillery, which was officially founded in 1798, has shown a great deal of inventiveness in its history, which has made it one of the most important and famous distilleries today. It was once run by the church servant Magnus Eunson, who initially laid the foundations for the craft with his moonshine distillery. Today, Highland Park is one of the few whisky distilleries that places particular emphasis on its own careful control of the basic and raw materials used in production. Highland Park has its own malt house, where the barley can go through the important production steps. The drip firing is what sets it apart and gives the grain a phenol content of around 20 ppm. Even the peat required for this comes from the Hobbister Moor in the immediate vicinity. For the freshest and purest water supply, spring water from the Cattie Maggie spring is still preferred. The combination of all this know-how and tradition can produce the finest distillates that simply delight experts and every end consumer. Last but not least, the only whisky to be awarded a full 100 points by the largest Scottish newspaper, "The Scotsman", comes from Highland Park. Another pearl of this art of distilling is the 2002 Highland Park Single Cask Series. This whisky, which was stored for 13 years in the first-ever sherry hogshead casks, impresses with clear sherry aromas, but develops a certain complexity through plum and dried fruit accents, as well as nuts and fine smoke. This wealth of impressions finds its incomparable, mellow conclusion in the finish and resonates significantly on the taster's palate.

Highland Park Single Cask Series 2003/2016 Sherry Butt 0.7L 58.1% The designation as Scotland's northernmost distillery alone probably does not necessarily give Highland Park the fame it enjoys today. Rather, the distillery on Kirkwall, as one of the Orkney Islands, knows how to impress with its highly precise, conscientious work. However, one should not be fooled by its name. Because it is based on Orkney, the distillery belongs to the "islands" region, not, as one might assume, to the Highlands. To what extent the allusion in the name was chosen deliberately remains speculative, since the location of the distillery itself is literally based on the area on which it was built, the "High Park", and skilfully stands out from the typical Highlands aroma. A history of tradition dating back to the year of its foundation in 1798 still resonates in the working methods and production processes today. The foundation stone was laid illegally by the church servant Magnus Eunson, who at that time gained his first experience of moonshining and was able to skilfully hide his distillates in churches and even unused coffins. Today, Highland Park works less secretly and offers breathtaking products that are even on the international stage. Last but not least, the only whisky to be rated a full 100 points by the largest Scottish newspaper, "The Scotsman", comes from Highland Park. To guarantee such qualities, even today the barley as a basic product is processed in the company's own malt house and a phenol content of around 20 ppm is achieved under peat fire. The peat used is regional moor from Hobbister Moor to create an even clearer, more unique characteristic. Perfection reaches its peak in the use of the purest water from the Cattie Maggie spring. The 2003 Highland Park Single Cask Series is a particularly fine example of this art. After 12 years of storage in sherry butt casks, which were used for the first time, this single malt achieves a clear gustatory structure and knows how to impress with plum and dried fruit aromas, as well as a clear sherry structure. Fine smoke forms a pleasant contrast and thus enhances the complexity of the distillate. With a limit of 630 bottles, this whisky is clearly a very interesting rarity.

Adnams Triple Malt Whisky Non Chill Filtered For the environment: The history of the Adnams brewery goes back over 140 years. Adnams became known primarily for its large selection of beers and regional distribution within England. The Adnams brewery focuses primarily on sustainability during production. It is committed to a clean environment in numerous projects, such as protecting honey bees, cleaning beaches and producing climate-neutral drinks. The "Adnams Triple Malt Whisky Non Chill Filtered" produced in the Copper House Distillery has been on the market under this name since December 2013. For the whisky: Barley, oats and malted wheat are used for the whisky. To obtain the so-called wort, a sticky and sugary liquid, the grain must be ground and then mixed with hot water. The in-house and special Adnams yeast is used for fermentation to convert the sugar into alcohol. During fermentation, the temperature is carefully controlled again and again so that the unique aromas that are synonymous with an Adnams whisky can arise. Copper containers, also known as copper pot stills, are used for distillation. In these stills, the liquid heats up and can then be separated into different categories, such as head and heart. However, only the best, the heart, is used for Adnams whisky. Finally, the distillate is filled into American oak barrels to mature in Southwold for at least 5 years. The barrels are brought to the brewery's cellar especially for this purpose. The American oak has also helped to create the strong coconut aromas and the chocolate taste. A complex nose with spices, roasted oak, citrus fruits and sweet honey is revealed. The whisky seduces your palate with exploding spices and a long, satisfying finish. After five years of maturation in American oak barrels, the whisky also has nuances of vanilla and apricots. John McCarthy, the head distiller, recommends adding a splash of mineral water to the whisky in the glass, so that the aromas can fully open up.

Laphroaig Four Oak Malt Whisky, 1.0L 40%