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Packed with some of our favourite drams from years of Pour & Sipping!

Whether you're new around here, or have been part of the club for a while, inside this Advent calendar you’ll find 24 wax-sealed drams, filled with whiskies that our members have enjoyed over the last couple of years of flavour exploration. Whether you're revisiting them, or enjoying ones you missed, they’re delicious, tried, and tested. Just solid gold hits for the festive run-in.

Happy Sipsmas! 

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From new releases to old favourites, Pour & Sip showcases five different whiskies each month – and here are 24 of them! Whether you're new around here, or have been part of the club for a while, inside this Advent calendar you’ll find some of our favourite wax-sealed drams, filled with whiskies that our members have enjoyed over years of whisky exploration. They’re delicious, tried, and tested – all you need to do is Pour & Sip.

Happy Sipsmas! 

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August sees whiskies from Scotland, England and Ireland while encompassing regenerative farming, one of Diageo's 'Classic Malts', the latest batch of a whisky named World’s Best Single Malt in 2021, a stout cask finish, and even a little peat too!

The Balvenie 14 Year Old Caribbean Cask: Balvenie is a famous and much loved distillery, founded in 1892, and one of only a few that still runs its own traditional floor maltings (providing up to 15% of their malt requirements). This 14 Year Old was matured in American oak casks before being finished in Caribbean rum casks (as opposed to sherry casks like the DoubleWood) and has been part of the range since 2010.

Ballindalloch 2015 Vintage Release 8 Year Old: One of Scotland’s newest whisky-releasing distilleries, Ballindalloch Distillery was founded in 2014 to make Scotland’s first ‘single estate whisky’ i.e. all the barley is grown on the Ballindalloch Estate itself. They have a traditional ‘hands-on’ approach and use worm tub condensers. This is aged in a combination of 80% bourbon barrels and 20% sherry butts.

Paul John Brilliance: Alongside Amrut especially, Paul John has helped to firmly establish India on the malt whisky map, picking up many awards. Brilliance is unpeated (although they do also produce peated whiskies), made with Indian 6-row barley from the Himalayan foothills, and matured in bourbon barrels for 3-5 years in Goa’s tropical climate, driving more intense interaction between spirit and wood within a shorter time.

Glen Moray 8 Year Old 2015 Rioja Matured - Warehouse 1: Glen Moray, founded in 1897, is well respected and appreciated by whisky fans for their affordable and more than solid core ranges. The Warehouse 1 collection meanwhile is home to Glen Moray’s cask explorations and more limited releases, presented at natural cask strength and natural colour, without chill-filtration. This whisky spent its entire maturation in Rioja red wine casks for a deep, full-bodied sipper.

Kingsbarns Coaltown: Kingsbarns distillery was founded by the Wemyss family in late 2014, producing an unpeated, light, floral and fruity spirit with slow fermentation and distillation, and an early cut point. Normally filled into first-fill bourbon barrels as well as some STR (shaved, toasted and recharred) red wine casks, Coaltown is instead matured entirely in casks that previously held peated whisky!

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Glen Moray, founded in 1897, is a classic fruity, ‘toffeed’ Speyside single malt from Elgin. Well respected and appreciated by whisky fans for their always affordable and more than solid core ranges, they also release special treats such as this. Back in 2021 (wow, time flies!) we featured a whisky from their ‘Curiosity’ range, which has since been replaced by the Warehouse 1 collection as the home of Glen Moray’s cask explorations and more limited releases.

These are presented at natural cask strength and natural colour, without chill-filtration. While the distillery was a trailblazer for wine finishes dating back to the 1990s (albeit best known for their innovative use of white wine casks), this whisky spent its entire maturation in Rioja red wine casks for a deep, full-bodied sipper.

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Kingsbarns distillery was built by the Wemyss family, known for their Wemyss Malts independent whisky bottlings and also Darnley’s Gin. It opened in late 2014, producing a light, floral and fruity spirit with slow fermentation and distillation, and an early cut point. Ordinarily this would be filled into first-fill bourbon barrels as well as some STR (shaved, toasted and recharred) red wine casks, the latter being a speciality of the late, great consultant Jim Swan we’ve seen used elsewhere by Nc’Nean, Penderyn, Cotswolds, Lindores Abbey and Milk & Honey in Pour & Sip over the years.

Here, however, Coaltown (named after the mining village near Wemyss Castle, the family’s ancestral home) has been matured entirely in casks that previously held peated whisky. The barley is entirely unpeated, so the elegant, subtle smoky influence is imparted solely by the casks.

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Balvenie is a famous and much loved distillery, founded in 1892, and one of only a few that still runs its own traditional floor maltings (although it only accounts for up to 15% of their malt requirements). In a world where cask finishes have become standard practice, it’s also worth acknowledging true innovators.

Former Balvenie Malt Master David C. Stewart MBE (he recently stepped back and has been replaced by his apprentice Kelsey McKechnie) began experimenting with cask finishes back in the 1970s, first released one in the early 1980s, and by 1993 their famed DoubleWood 12 Year Old launched, all before pretty much anyone else had joined the party. This 14 Year Old was matured in American oak casks before being finished in Caribbean rum casks (as opposed to sherry casks like the DoubleWood) and has been part of the range since 2010.

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Named after the company’s chairman Paul P. John, this established Indian spirits producer turned its hand to single malt in 2007 with the first bottles hitting the shelves in 2012. Alongside Amrut especially, Paul John has helped to firmly establish India on the malt whisky map, picking up countless awards over the years.

Brilliance is unpeated (although the distillery does also produce peated whiskies), made with Indian 6-row barley from the Himalayan foothills, and matured in bourbon barrels for 3-5 years. While that may sound on the young side, maturation in Goa’s tropical climate is very different to Scotland! The ‘Angels’ share’ lost to evaporation is far higher (around 8-10% a year compared to around 2% in Scotland), with climatic conditions driving more intense interaction between spirit and wood within a shorter time.

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One of Scotland’s newest whisky-releasing distilleries and the continuation of family tradition, Ballindalloch distillery is built on the grounds of Ballindalloch Castle. The castle and its estate have been home to the Macpherson-Grant family since 1546. In 1869 they were involved in John Smith’s founding of nearby Cragganmore, becoming co-owners after Smith’s death right up until 1965.

The family returned to whisky distilling when Ballindalloch Distillery was founded in 2014 to make Scotland’s first ‘single estate whisky’ (a term now used by other farm distilleries such as Lochlea) i.e. all the barley is grown on the Ballindalloch Estate itself. They have a traditional ‘hands-on’ approach, use worm tub condensers, and didn’t release any whisky before it was 8 years old. This is some of the first widely available, aged in a combination of 80% bourbon barrels and 20% sherry butts.

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August sees whiskies from Scotland, England and Ireland while encompassing regenerative farming, one of Diageo's 'Classic Malts', the latest batch of a whisky named World’s Best Single Malt in 2021, a stout cask finish, and even a little peat too!

GlenAllachie 10 Year Old Cask Strength - Batch 11: Founded in 1967, GlenAllachie was scarcely ever seen as a single malt for a long time. That changed when a group led by master distiller Billy Walker bought the distillery in 2017. Matured in Pedro Ximénez, oloroso, red wine and fresh oak casks, Billy still finesses every batch. It’s bottled at natural cask strength (also natural colour without chill-filtration), and if you fancy a bottle it’s had a smart redesign too.

Glenkinchie Distillers Edition - 2022 Collection: If you take a closer look at their production, a clear wort and long fermentation start things off light and fruity, but then downward angled lyne arms and lead to a worm tub condenser. The reduced reflux and copper contact would usually mean a ‘heavier’, more full-bodied spirit. It’s a fascinating balance. This release also had a secondary maturation in American oak Amontillado sherry casks.

Cu Bocan Creation #6: Tomatin Distillery was established back in 1897, with limited batches of intriguing lightly peated spirit released under their Cù Bòcan (say ‘coo bawc-can’) brand since 2013. Creation #6 uses rum casks (from Jamaica), but also features whisky matured in rich Pedro Ximénez sherry casks. Three words folks: rum and raisin! And some subtle smoke, of course. It’s bottled at natural colour without chill-filtration.

Fielden Rye Whisky: The artist formerly known as The Oxford Artisan Distillery (TOAD) has ceased production in Oxford, is upping sticks, and is moving to Yorkshire where they’ll double down on their commitments to regenerative farming and the use of heritage grains. It’s aged in American oak casks and a selection of ex-wine casks (including Sauternes and Moscatel).

Teeling Stout Cask Finish: The Teeling family’s Dublin whiskey connections run deep, having established a distillery back in 1782. Two centuries later John Teeling would found Cooley distillery in 1987, and later revive Kilbeggan too. It would however be John’s sons, Jack and Stephen, who finally brought Teeling whiskey back to Dublin and in 2015 founded the first new distillery in the capital in 125 years! This Teeling is finished in Galway Bay Brewery 200 Fathoms Imperial Stout casks.

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The Teeling family’s Dublin whiskey connections run deep, having established a distillery back in 1782. Two centuries later, the family were also the first to break Irish Distillers’ monopoly (at the time they owned both of the only surviving Irish whiskey distilleries) when John Teeling converted an old potato alcohol plant into the Cooley distillery in 1987, and later revived Kilbeggan too before selling them to Beam Suntory in 2012.

It would be John’s sons, Jack and Stephen, who finally brought Teeling whiskey back to Dublin and in 2015 founded the first new distillery in the capital in 125 years! Since then, Teeling has collaborated with the craft beer maestros at Galway Bay Brewery by providing the casks for their 200 Fathoms Imperial Stout. The Teeling whiskey in this set was then finished for three months in those 200 Fathoms Imperial Stout casks on their return!

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The artist formerly known as The Oxford Artisan Distillery (TOAD) has ceased production in Oxford, is upping sticks, and is moving to Yorkshire where they’ll double down on their commitments to regenerative farming and the use of heritage grains, as well as focusing on whisky. All the farmers Fielden work with follow their way of farming developed by archaeobotanist John Letts: they plant a mix of heritage grains in clover, never use chemicals, and nurture the soil. In their words they “farm fields full of life, for whisky full of flavour.”

A natural evolution of TOAD’s batch released rye whiskies, Fielden Rye is made with 90% maslin (a mix of rye and wheat that varies field by field) and 10% malted barley, with heritage rye probably making up about 70% of the mashbill. It’s aged in American oak casks and a selection of ex-wine casks (including Sauternes and Moscatel).

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Tomatin Distillery was established back in 1897, with limited batches of intriguing lightly peated spirit released under their Cù Bòcan (say ‘coo bawc-can’) brand since 2013. It’s named after a local legend about a ghostly dog that wanders the Scottish Highlands, but disappears into a cloud of smoke when it’s touched.

You may remember that last year we enjoyed Cù Bòcan’s first rum cask release. Creation #6 uses rum casks too (although from Jamaica this time), but also features whisky matured in rich Pedro Ximénez sherry casks. Three words folks: rum and raisin! And some subtle smoke, of course. Sounding pretty good, huh? It’s bottled at natural colour without chill-filtration.

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Founded in 1837 and rebuilt in 1890, Glenkinchie was one of only two operating Lowland distilleries by the millennium. Lowland whiskies (if you ignore all the innovative new distilleries over the last decade or so!) were traditionally known for being ‘light’, grassy and floral. This is partly because Auchentoshan is triple distilled, but Glenkinchie is actually double distilled (like most Scotch malts).

If you take a closer look at their production, a clear wort and long fermentation start things off light and fruity, but then something interesting happens. The lyne arms from the enormous stills are angled steeply downward and lead to a worm tub condenser (used by very few distilleries these days). The reduced reflux and copper contact here would usually mean a ‘heavier’, more full-bodied spirit. It’s a fascinating balance. This release also had a secondary maturation in American oak Amontillado sherry casks.

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Founded in 1967, GlenAllachie was scarcely ever seen as a single malt, contributing to blended whiskies instead. That changed when ‘The GlenAllachie Distillers Company’ led by master distiller Billy Walker bought the distillery from Chivas Brothers (Pernod Ricard) in 2017. Walker made his name rejuvenating GlenDronach, BenRiach and Glenglassaugh (and adding capital letters to the middle of some of their names!)

By 2018 GlenAllachie’s new single malt was launched, and in 2021 the fourth batch of their cask strength 10-year-old was named World’s Best Single Malt at Whisky Mag’s World Whiskies Awards! Matured in Pedro Ximénez, oloroso, red wine and fresh oak casks, they’re now up to Batch 11 and Billy still finesses every batch. It’s bottled at natural cask strength (also natural colour without chill-filtration), and if you fancy a bottle it’s had a smart redesign too.

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This month we’re taking a closer look at American whiskey, with two different bourbons (one made with rye, the other wheated) and a fabulous single malt drawn from a single cask that you won’t find anywhere except Master of Malt and Pour & Sip. There are also a couple of exciting Scotch whiskies to keep things balanced. A light, zesty blended malt with a little Campbeltown influence, and a big, complex, highly sought-after, heavily peated Campbeltown single malt!

Four Roses Small Batch Select: A quirk of history means Four Roses have 10 recipes, using five different yeasts and two different mashbills. The classic Small Batch uses all 10, while this excellent Small Batch Select utilises six. The focus is on spice, with herbal and light fruit supporting. If you only had room for one bottle of American whiskey in your drinks cupboard, then this rye-forward sippable non-chill filtered bourbon might just be the one!

Bardstown Bourbon Co. Wheated Bottled-In-Bond Bourbon: This Kentucky straight bourbon is part of Bardstown Bourbon Company’s Origin Series, which means it all comes from their own distillery. Wheated bourbons such as this swap some or all of the rye out in favour of wheat. Famous examples include Maker’s Mark and Pappy Van Winkle. This leads to a more approachable, milder, smoother style of bourbon that many favour.

Westland 7 Year Old Exclusive Single Cask - Cask 6205: A Master of Malt and Pour & Sip exclusive from Seattle craft distillers leading the way for American single malt, and using exciting full flavoured malts (including some common in dark beers, porters and stouts). Cask 6205 is a Jurançon French white wine casks used to finish this whisly. Westland is also a Certified B Corporation, meaning that they’ve met extremely high social and environmental standards.

Noble Rebel Orchard Outburst: A blended malt brand launched in 2023, with Orchard Outburst providing “zingy citrus & salty ocean waves” alongside crisp ripe orchard fruits. Loch Lomond distillery offers vast versatility, with malt whisky from Glen Scotia also used. Some is also fermented using Chardonnay wine yeast to help intensify the fruit and citrus flavours, before being matured in ex-bourbon casks and bottled at natural colour without chill filtration.

Kilkerran Heavily Peated Batch No. 9: Campbeltown whiskies, especially those from J&A Mitchell & Co.’s independently owned Springbank and Glengyle distilleries, are in very high demand these days! We’re therefore delighted to share this Kilkerran single malt from Glengyle with you. Glengyle only operates for part of the year with the majority of production dedicated to their lightly peated style, making this heavily peated whisky an even rarer treat.

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Campbeltown whiskies, especially those from J&A Mitchell & Co.’s independently owned Springbank and Glengyle distilleries, are in very high demand these days! We’re therefore delighted to share this Kilkerran single malt from Glengyle with you.

Glengyle shares its production team with Springbank, only operating for part of the year with the majority of production dedicated to their lightly peated style, making this heavily peated whisky an even rarer treat. Originally operating from 1872 to 1925, having been founded by the Mitchell family, the distillery was brought back to life in 2004. This was partly – or so the story goes – to help preserve Campbeltown’s status as an official whisky region as the number of distilleries in this once busy ‘whisky metropolis’ had fallen to just two. Batch 9 is predominantly aged in bourbon casks, with approximately 10% matured in sherry casks, before being bottled at cask strength.

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Noble Rebel is a blended malt brand launched by Loch Lomond Group in 2023. Master blender Michael Henry created three distinct expressions, each named after their flavour profile, with Orchard Outburst providing “zingy citrus & salty ocean waves” alongside crisp ripe orchard fruits.

Loch Lomond distillery is unusual as they have both traditional swan-necked pot stills as well as straight-necked pot stills with plates inside (also known as lomond stills). The straight-necked stills also have a cooling ring that can be switched on or off, and two different cuts are taken too. That’s a lot of versatility!

Henry is able to utilise the variety produced, plus malt whisky from Glen Scotia (Loch Lomond Group’s other Scotch distillery) which provides that moreish salinity. Some of the malt was also fermented using Chardonnay wine yeast to help intensify the fruit and citrus flavours, before being matured in ex-bourbon casks and bottled at natural colour without chill filtration.

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A Master of Malt and Pour & Sip exclusive from Seattle craft distillers leading the way for American single malt. It’s made using Westland’s signature five malt barley bill: Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt, Brown Malt. These are exciting full-flavoured choices, including rich, roasted malts rarely seen in whiskies (but common in dark beers, including porters and stouts).

On this occasion it also followed a production run of heavily peated spirit, with the residual character lending a background note. Cask 6205 is one of eight Jurançon French white wine casks filled in 2018, and one of just two filled with spirit previously aged in a Cooper’s Select (new American oak with a light toast and heavy char) barrel.

Westland is also a Certified B Corporation, meaning that they’ve met extremely high social and environmental standards. The tiny number of other distilleries to also achieve this includes Nc’nean and Bruichladdich.