Duncan Taylor Big Smoke 50°
The Big Smoke was created to blend malt whiskies from some of the Scotland's most iconic distilleries, and to bottle it in its most rugged form. This whisky is reminiscent of traditional Islay malts, full of peat smoke and coastal sweetness, powerful yet caressing, everything you would expect from a blend of exceptional smoky whiskies.
Tasting notes
Colour
White wine.
Nose
Antiseptic cream, salted butter on toast, distant driftwood bonfires, meringues, peaches and strawberries.
Taste
Cool and minty, smoke and soft charcoal, currant buns and icing sugar.
Finish
Crisp and clean with growing oily saltiness and wet wood smoke, wet grass and a touch of leather.
Specific References
Customers who bought this product also bought:
Tullibardine 225 Sauternes Finish
Tullibardine Sauternes is a wonderfully rich whisky, aged in first-fill ex-Bourbon casks and matured in 225-litre Sauternes barrels.
Glendalough Pot Still Irish Oak Irish Whiskey
There is no more Irish whiskey than Pot Still; thus, Glendalough Distillery feels it is fitting to age it in Irish Oak. Glendalough Distillery is proud to play its part in bringing back the use of Irish oak for whiskey cask-making. This most quintessentially Irish style of whiskey, pot still, is first matured in ex-bourbon casks, then in Irish Oak felled in the mountains around the distillery.
Naga Rum Java Malacca Edition
Indonesia is the world's largest producer of spices. So creating a spiced NAGA rum was an obvious choice. Named MALACCA after the Malaysian port from which ships loaded with Asian fruits and spices set sail for Europe.
MALACCA, the port from which ships loaded with spices set sail, and the busiest strait in the world, gives its name to this Spiced Rum made from a young Batavia Arrack, the Indonesian rum, in which Kumquat, Jambu (the Indonesian pear), lemongrass and cinnamon have been macerated.
Sequoia Whisky Single Malt Tourbé Bio
Unchill-filtered, natural colour. Brewed, fermented, distilled, matured and bottled on site:
• Organic malted barley.
• Brewed with Vercors spring water.
• Distilled at 50°C in a low-pressure still designed by the by the distiller.
• Aged for 3 years in oak barrels in the gentle atmosphere of an old Vercors silkworm nursery.