Store

Pour & Sip

Selecting 3x Lowland whiskies this month (and 5x between Dec & Jan) wasn’t done on purpose by the way! They were chosen on merit and it's just worked out that way. It does highlight however, how very good – and varied – things are happening in a whisky region that not so long ago only contained two active distilleries.

Daftmill 2011 Winter Batch Release 12 Year Old: It’s incredibly exciting to be able to bring you this. Daftmill’s one of the smallest distilleries in Scotland, and grows all the barley on their own farm. Early releases sold out instantly! This is a slightly larger release, but production on the sixth generation family farm remains tiny, only making whisky during a few short months when farmwork is quieter, filling as few as 100 casks a year.

Tomintoul 10 Year Old: “The gentle dram” tells you something about what they’re going for. Founded in 1965, their classic and multi-award-winning 10 Year Old was launched in 2002, a couple of years after current owners Angus Dundee bought the distillery. We haven’t featured a Tomintoul since early 2021, and this malty, floral, softly fruity whisky is a wonderful way to ease ourselves into the new year.

Holyrood Ambir: Truly one of Scotland's new wave of innovative distillers, this fruity, buttery beauty is the distillery’s third release. Established in 2019 in Edinburgh’s historic old town, they take influence from the city’s rich brewing history. That’s certainly the case with Ambir, which features 4 speciality malts, and 10(!) different yeasts. Maturation is largely in first and second fill bourbon casks, with just over 10% in oloroso casks.

Ardnahoe Infinite Loch: A new Islay distillery! Well, it was founded in 2017, but its inaugural release only appeared in May 2024, followed by this (their first core release) in Sep. The distillery was built by top independent bottler and blender Hunter Laing who worked with Jim McEwan (legendary former Bowmore and Bruichladdich master distiller) to build the distillery and perfect their craft. A classic peated (40PPM), fruity Islay spirit.

Lindores Thiron 2024: Fans of whisky and history may recognise Lindores Abbey in relation to the first recorded mention of Scotch whisky (or at least distilled malt spirit). 523 years later – Drew & Helen McKenzie Smith returned distilling to the site, and hit the history books again fir this release. Lindores was a Tironensian abbey, and this whisky uses new French oak casks from trees grown in Thiron-Gardais.

Pour & Sip

“To Brother John Cor, by order of the King, to make aqua vitae VIII bolls of malt." Fans of whisky and history may recognise that entry in the Exchequer Rolls from 1 Jun 1494 as the first recorded mention of Scotch whisky (or at least distilled malt spirit). It’s claimed this relates to Lindores Abbey, a site where – 523 years later – Drew & Helen McKenzie Smith returned distilling in 2017.

For this release the husband and wife duo hit the history books again. Lindores was a Tironensian abbey, and this whisky uses new French oak casks from trees grown in Thiron-Gardais. These add aromatic roasted notes that play off Lindores’ usual fruity, creamy character from long fermentations and the other casks (their usual combo of bourbon barrels and STR Burgundy red wine barriques). Head blender Lorena Baez Subiabre says these casks in the right ratios “worked like magic”.

Pour & Sip

A brand new Islay distillery! Well, it was founded in 2017, but its inaugural release only appeared in May 2024, followed by this (their first core release) in Sep. The distillery was built by top independent bottler and blender Hunter Laing (from the same family as Douglas Laing who we’ve also featured previously, but the company was split between brothers Stewart and Fred back in 2013 and are now separate).

Working with Jim McEwan (legendary former Bowmore and Bruichladdich master distiller) to build the distillery and perfect their craft, Stewart Laing and his sons Andrew & Scott are producing classic peated (40PPM), fruity Islay spirit. Worm tub condensers (rare in distilleries these days, and unique on Islay, but loved by whisky fans) are used to ensure the desired texture and complexity. Matured in a combination of bourbon and oloroso sherry casks.

Pour & Sip

“Wait nearly 100 years for a single malt distillery in Edinburgh, and two pop up at once” we said in Nov. Here’s the other one! Truly one of Scotland's new wave of innovative distillers, this fruity, buttery beauty is the distillery’s third release. Established in 2019 in Edinburgh’s historic old town, they take influence from the city’s rich brewing history.

That’s certainly the case with Ambir, which features 4 speciality malts: Chocolate Malt, Vienna malt, Crystal 240 and Caramalt. Combined they make up about 17% of the mashbill, but these are malts with big flavours rarely seen in whisky so they make a big contribution. 10(!) different yeasts are also used, including Belgian ale yeast and even a little wine yeast. Maturation took place largely in first and second fill bourbon casks, with just over 10% in oloroso casks. Take all that together, and this is a sweet, fruity delight.

Pour & Sip

It’s incredibly exciting to be able to bring you this. Daftmill’s one of the smallest distilleries in Scotland, and – like Lochlea last month, and Ballindalloch in Sep – grows all the barley for their whisky on their own farm. Of the three, Daftmill is the smallest, was founded earliest (2005), and waited the longest before releasing their first whisky (12 years). And it’s been a sensation. Early releases sold out instantly.

This is a slightly larger release of 7,500 bottles from 27 bourbon barrels, but production on Francis & Ian Cuthbert’s sixth generation family farm remains tiny, only making whisky during a few short months when farmwork is quieter, filling as few as 100 casks a year. The barley here is Publican, grown in field 43ac, harvested by John & Sandy 28-29 Aug 2009, distilled late 2011, bottled 2024. Pioneers of truly traditional whisky-making. (If that’s not a contradiction in terms.)

Pour & Sip

The branding of Tomintoul single malt includes the tagline “the gentle dram”, which tells you something about what they’re going for. Founded in 1965, their classic and multi-award-winning 10 Year Old was launched in 2002, a couple of years after current owners Angus Dundee bought the distillery (they also own Glencadam, and are established blenders and bottlers dating back to 1950). The village of Tomintoul is said to be the highest in the Highlands, and although the distillery is situated by the River Avon a few miles away, both are situated in the beautiful Cairngorms National Park.

Master distiller Robert Fleming (a fourth generation Speyside distiller) marked 50 years in whisky in 2024, over 30 of them spent at Tomintoul. We haven’t featured a Tomintoul since early 2021, and this malty, floral, softly fruity whisky is a wonderful way to ease ourselves into the new year.

Pour & Sip

Another 12 months of Pouring & Sipping ends in style with a selection of warming sherried or red wine finished drams, and a notable curveball as ever.

Glenfiddich 18 Year Old: From one of the best-selling single malts in the world, and the single malt distillery with the biggest capacity. What’s more, the descendants of William Grant who established the distillery in 1887, are still the owners. The 18 Year Old is matured in bourbon and oloroso sherry casks with baked toffee apples and chocolate notes.

Bladnoch Samsara: Founded in 1817, Bladnoch was once known as the ‘Queen of the Lowlands’, but hasn’t had an easy history. Back in 2021 we featured Vinaya, but it was Samsara (meaning ‘rebirth’) that was actually their first release after reopening in 2017. It's matured in bourbon and Californian red wine casks and is still very much part of the range.

Carpathian Single Malt Fetească Neagră Cask Finish: Pour & Sip’s first Romanian whisky, and we suspect yours too? Alexandrion Group founder Nawaf Salameh is out to put Romanian single malt on the map with the help of master distiller and whisky director Allan Anderson who brings over 30 years of experience in Scotch and Irish whiskies to the project.

Lochlea Fallow Edition 2nd Crop: This independent family owned farm and distillery is already a Pour & Sip favourite, making single malt exclusively from the barley they grow and harvest themselves. ‘Fallow Edition’ is matured exclusively in sherry casks: 55% in pedro ximénez, 45% in oloroso. Its gorgeous rich hue is all natural. A sherry bomb edition of this fruit-forward spirit.

Rock Island Tequila Edition: From their ‘Remarkable Regional Malts’ range, Rock Island is a slightly smoky, maritime blended malt crafted from single malts whiskies exclusively hailing from the Scottish islands including Orkney, Arran, Jura and Islay. This special edition combines that character with an unusual Tequila cask finish!

Pour & Sip

Douglas Laing has long been one of our favourite independent bottlers, consistently getting it right over the years as they bring new whiskies and stories into the world. Established in 1948, the family owned company is now onto its third generation with director of whisky Cara Laing taking the reins. From their ‘Remarkable Regional Malts’ range, Rock Island is a blended malt crafted from single malts whiskies exclusively hailing from the Scottish islands including Orkney, Arran, Jura and Islay.

You’re of course expecting a tasty, sea sprayed, slightly smoky, maritime malt here. This special edition combines that character with an unusual Tequila cask finish! You’ll see a small handful of Tequila cask matured whiskies these days, but it was only in 2019 that these casks were permitted by the Scotch Whisky Association (SWA).

Pour & Sip

Despite only launching their first whisky in 2022, Lochlea is already a Pour & Sip favourite. We also recently mentioned them in our September tasting cards when we considered ‘single estate distilleries’. Lochlea is an independent family owned farm and distillery, making single malt exclusively from the barley they grow and harvest themselves.

Last year we enjoyed their bourbon cask matured Spring seasonal release ‘Sowing Edition’, but here we have something altogether more Autumnal that’ll do very nicely for Christmas too. ‘Fallow Edition’ (as the fields are left fallow to regenerate in Autumn after a busy harvest) is matured exclusively in sherry casks: 55% in pedro ximénez, 45% in oloroso. Its gorgeous rich hue is of course all natural too. A sherry bomb edition of this fruit-forward spirit.

Pour & Sip

Pour & Sip’s first Romanian whisky, and we suspect yours too? Keeper of the Quaich (an honour that recognises outstanding commitment to Scotch whisky - in this case championing it in Romania) and Alexandrion Group founder Nawaf Salameh is out to put Romanian single malt on the map with the help of master distiller and whisky director Allan Anderson who brings over 30 years of experience in Scotch and Irish whiskies to the project.

Alexandrion is also one of Romania’s biggest wine producers, allowing them to utilise their own barrels for whisky maturation with full control over quality and supply. An enviable position. We knew we wanted to feature one of their Romanian wine cask finishes, with one standing out: Fetească Neagră, a quintessentially Romanian grape and wine. 100% Romanian barley is used, along with water from the sub-Carpathian hills.

Pour & Sip

Glenfiddich’s one of the best-selling single malts in the world, and the single malt distillery with the biggest capacity. All single malts (and fans) owe them a debt of gratitude as it was their ‘straight malt’ release in 1963 that paved the way to single malt having global appeal. They were also the first to open their doors to visitors in 1969.

What’s more, the descendants of William Grant who established the distillery in 1887, are still the owners. They’ve remained true to their small stills (many still direct fired) from which you’d expect a heavy style, but early cut points mean Glenfiddich’s new make is full of bright, estery pears and apples. All of which means today they require a mind-boggling 43 stills! Glenfiddich 18 Year Old is matured in bourbon and oloroso sherry casks and sees those bright apples becoming baked toffee apples with chocolate developing.

Pour & Sip

Founded in 1817, Bladnoch was once known as the ‘Queen of the Lowlands’, but hasn’t had an easy history. Closed between 1938 and 1956, then closed again in 1993 (nearly becoming holiday homes), production resumed between 2000 and 2014 before trouble hit once more. David Prior purchased Bladnoch the following year and began two years of renovations under the guidance of Ian Macmillan, former Burn Stewart (Bunnahahbhain, Deanston & Tobermory) master distiller and master blender. With the place back up and running Prior next turned to Nick Savage (former Macallan master distiller) to continue the good work.

Back in 2021 we featured their new Vinaya release. It was Samsara (meaning ‘rebirth’) that was actually their first release after reopening in 2017 however, matured in bourbon and Californian red wine casks and still very much part of the range.

Pour & Sip

We've found a tiny number of these down the back of the sofa! There's still time to enjoy an awesome Pour & Sip countdown to Christmas.

The 2024 Advent may have Sold Out, but this one's packed with some of our favourite drams from 2021/late 2020...

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 a year 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!

Pour & Sip

It's November and we're feeling rather more Autumnal. Appropriately then, your packs are filled with plenty of sherry cask goodness (and just a little bonfire smoke). One of them though – surprisingly, given the distillery it's from – has no sherry influence at all...

Bonnington Pedro Ximénez Sherry Cask: Bonnington’s released Edinburgh’s first single malt in nearly a century in 2022. It was a John Crabbie & Co release (yes, as in the alcoholic ginger beer brand!), but this affordable limited release arrives under the distillery’s own name and is matured exclusively in PX sherry casks.

The Glendronach 12 Year Old: Glendronach, founded in 1826, has become synonymous with rich, sherried goodness. This reputation was built under the custodianship of previous master distiller Billy Walker, and continued following Brown Forman’s purchase of the distillery in 2016 under the expert eye (and nose) of master blender Dr. Rachel Barrie. They’ve just given the bottles a handsome redesign too.

Jura 16 Year Old Perspective No. 01: Jura is home to around 200 people and 6,000 red deer. And yet this is the home of one of the best-selling single malts in the world. This new series showcases and amplifies elements of the distillery’s house style and bottles them at natural colour, without chill-filtration, and at a higher strength. A soft, fruity sipper matured in bourbon casks, and finished in Oloroso sherry casks.

White Heather 15 Year Old: Created by master blender Billy Walker (mentioned above), this contains his GlenAllachie single malt alongside Highland malt, a small % of peated Islay malt, and a foundation of well-aged grain whisky. Initially matured in bourbon and sherry casks, it's married and placed into Pedro Ximénez and Oloroso puncheons and Appalachian fresh oak casks. Malt whiskies making up a pleasing 57-60% of the blend.

Glengoyne White Oak: Sherry casks play some role in every other dram in this set, and Glengoyne is another distillery known for using sherry casks. Here comes the curve ball, though. Here’s a Glengoyne that uses no sherry whatsoever. White Oak is matured in first-fill bourbon and fresh oak casks with a low level of char. The idea is that the character of their slowly distilled spirit is allowed to shine through.

Pour & Sip

Wait nearly 100 years for a single malt distillery in Edinburgh, and two pop up at once! Holyrood in 2019, then Bonnington in 2020. However, Bonnington’s owners had already been tinkering in a pilot distillery (trialling malts, yeasts, fermentations, cut points etc.) That allowed them to release Edinburgh’s first single malt in nearly a century in 2022. It was a John Crabbie & Co release (yes, as in the alcoholic ginger beer brand!) John Crabbie, born in 1806, didn’t just do a good line in ginger wine.

Like many greats of the age he came from a grocer family and started blending his own whiskies. He also founded North British grain distillery in Edinburgh alongside Andrew Usher and William Sanderson. Bonnington will continue Crabbie’s whisky legacy, but this affordable limited release arrives under the distillery’s own name and is matured exclusively in PX sherry casks.

Pour & Sip

Glendronach, founded in 1826, has become synonymous with rich, sherried goodness. This reputation was built under the custodianship of previous master distiller Billy Walker, and has continued following Brown Forman’s purchase of the distillery in 2016 under the expert eye (and nose) of master blender Dr. Rachel Barrie. High quality Spanish sherry casks are used with Pedro Ximénez (think intense raisin-y goodness) and Oloroso (dry and nutty) sherry casks both contributing to the signature style.

The distillery’s had a colourful history including being partly destroyed by a fire in 1837, being the largest duty-paying distillery in the Highlands in 1862, being a key malt in Teacher’s blends, and then being mothballed for 6 years between 1996 and 2002. Today it’s a much-loved single malt and they’ve just given the bottles a handsome redesign too.

Pour & Sip

Jura – or Diùra in Scottish Gaelic, meaning ‘deer island’ – is home to around 200 people and 6,000 red deer. You need two ferries to get a car there from the mainland, and if you do there’s only one road. And yet this is the home of one of the best-selling single malt whiskies in the world (number one in UK off trade).

We’re not sure who had the reins on this one, but Whyte & Mackay (who also own Dalmore and Fettercairn) have expertise in abundance with master whisky makers Gregg Glass (Richard ‘the Nose’ Paterson’s long term successor), and Dr. Kirstie McCallum, plus Jura’s new whisky maker Joe Ricketts. This is the first in a new series to showcase and amplify elements of the distillery’s house style and bottle them at natural colour, without chill-filtration, and at a higher strength. A soft, fruit sipper matured in bourbon casks, and finished in Oloroso sherry casks.

Pour & Sip

Rare white heather is thought to be lucky in Scotland, a bit like a four leaf clover. Created by celebrated master blender Billy Walker (mentioned on the Glendronach card), this whisky contains a significant amount of his GlenAllachie single malt alongside Highland malt, a small percentage of peated Islay malt, and a foundation of well-aged grain whisky.

These were initially matured in various bourbon and sherry casks, before being married together and placed into Pedro Ximénez and Oloroso puncheons, as well as Appalachian fresh oak casks (that had no prior contents). Every part was aged for at least 15 years, with malt whiskies making up a pleasing 57-60% of the blend. White Heather was a popular blend back in the 1970s (including a ‘deluxe’ 15-year-old) that Walker remembered fondly and was excited to recreate for the modern age.