A JOURNEY THROUGH THE WORLD OF WHISKIES,ONE INSIGHT AT A TIME
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Originally made with imported UK peat, the Bakery Hill Peated Malt is now made with Australian Peat (however, it is lightly-peated in the vein of a Speyside than an Islay peat). The wash is produced in 1000L batches, then traditionally double-distilled in a copper-pot still. Bakery Hill's firm belief that caramel dulls the real flavors of the whisky stays true here, with no coloring added to the peated malt. (Note: this is not currently available in the US.)
Bakery Hill Classic comes from just outside Melbourne in Australia. The flagship of the range, this has notes of nutmeg, honey and an underlying maltiness.
Scottish Leader is the blended scotch brand from Burn Stewart Distillers, a company perhaps best known for the Bunnahabhain single malts. As such, it is the work of Ian MacMillan, a 40-year veteran of the scotch industry who has served as Master Blender at Burn Stewart since 2002. MacMillan reportedly based the Scottish Leader blend on a 19th Century recipe of the Ross Brothers of Dunbarton, and the brand name itself dates back to the 1940s Positioned as an alternative to the big mass market blends, Scottish Leader is now distributed in more than 60 countries. So, if the label isn’t familiar now, it should become so in the future.
Presenting the finest blended Scotch Whisky that will capture rarity & perfection in a glass.
Bulleit Bourbon is inspired by the whiskey pioneered by Augustus Bulleit over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water. Due to its especially high rye content, Bulleit Bourbon has a bold, spicy character with a finish that's distinctively clean and smooth. Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, and satiny with a light toffee flavor.
Spicy, sweet, hint of smoke.
Black Velvet first came out of the barrel in 1951. The brand was initially known as “Black Label,” but after Jack Napier, the original distiller, sampled the first batch, he changed the name to Black Velvet to reflect its uncommon velvety taste and smoothness. It’s sold in over 55 countries around the world. Using crystal clear Canadian water, plus the finest rye, grains, and corn, the whisky is painstakingly distilled, blended at birth, and put up in premium oak barrels to gently mature.
William Peel Honey is what happens when the strength of whisky meets the sweetness of honey. Characterful with an innate sweetness, it is best enjoyed on ice, well chilled or in cocktails. The attack reveals the fruity and malty notes of the whisky. Then comes the oriental smoothness of the honey’s notes to deliver a rounded finish on the palate.
Still bottled and aged the old fashioned way – in new charred American white oak barrels, Ezra Brooks is then charcoal filtered for an unmistakable, unforgettable mellow flavor. Ezra Brooks is distilled using high quality corns and ingredients, employing very specific temperature control settings. Aged in charred white oak barrels, this genuine sour mash bourbon delivers a beautifully smooth flavor and finish. This careful process ensures an exceptionally smooth and subtle taste that is pleasingly soft and balanced, and preferred by bourbon connoisseurs everywhere.
Whistlepig's Annual Boss Hog Releases Are Always Very Exciting Expressions For Rye Enthusiasts, And The 2018 Edition Most Certainly Will Make A Few Eyebrows Raise Excitedly. It's A 13 Year Old Rye Whiskey, Which Has Been Finished In Calvados Casks, In Honour Of Whistlepig's Mauve And Her Love Of Apples. Apples Are Great, So That's Understandable. The Calvados Casks Have Helped To Bolster The Stewed Orchard Fruit Notes At The Core Of The Spirit.
Extraordinarily full & robust in body. With complex nose of dried fruits. Underlying peppery spice & subtle toffee notes
