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To make The Balvenie DoubleWood, David Stewart MBE takes whisky that has spent at least 12 years in traditional whisky casks, American Oak ex-bourbon barrels and hogsheads, and moves it to Spanish oak ex-Oloroso sherry casks for an additional nine months.
The whisky is then transferred to large oak vessels called “tuns” for 3-4 months to allow the whiskies from individual casks to “marry”.
The Balvenie DoubleWood single malt whisky gains its distinctive character from being matured in two different wood types. Each stage lends different qualities to the resulting single malt whisky.
The traditional casks soften and add delicate character, the sherry wood brings depth and fullness of flavor and the final few months in our tuns allow the whiskies to marry harmoniously.
New packaging same iconic whisky, highlighting the Double Oak process Glenlivet 12yr has always used. Matured in European and American Oak casks, for it's distinct smoothness. Balanced flavor, with notes of pineapple and vanilla. Long, creamy, smooth finish.
Lagavulin 8 Year Old Single Malt Scotch Whisky is aged for eight years in refill American oak casks. The whisky has an aroma of sea breeze, charcoal and citrus fruit, along with notes of old wood, breakfast tea, black currant and mint. The palate is distinctively Lagavulin, with complex smoke notes fading into cedar and ocean spray.
From Scotland’s tallest stills, Glenmorangie’s Quinta Ruban is first aged in ex-bourbon casks, which impart smooth, fruity notes. Transferred into specially selected ruby port pipes from Portugal’s finest estates, Quinta Ruban gains new depth, velvety textures and bold chocolate flavours. This whisky is non-chill-filtered to highlight its complex aromas and rich mouthfeel.
Dr Bill, our Director of Whisky Creation, was born with a taste for adventure. And with this single malt he sought to create a whisky as unpredictable as his travels.
Quinta Ruban is a whisky journey into the wild – a dark and delectable forest where the wind whistles with gusts of peppermint and dark swirls of chocolate can happen at any moment.
In our giraffe-high stills, it begins soft and fruity, then gets darker and deeper as we let it age for 14 years in bourbon casks and port casks from Portugal.
The finished whisky is a thicket of voluptuous flavour combinations. Walnut and black pepper. Mandarin orange and melted marshmallow. Dark chocolate bar and peppermint.
Like stepping into a chocolate-minty-orange unknown, the journey is as delicious as the destination.
This whisky is Dr Bill’s attempt to bottle the magic of sunset, with its endless horizon of reds, oranges and purples.
The Lasanta begins with our giraffe-high stills, which yield a deliciously delicate and fruity spirit. Next, we mature it in bourbon and sherry casks for 12 years, transforming it into a mouth-watering odyssey bursting with rich spiciness and sun-drenched sweetness.
It radiates with raisins, honeycomb and chocolate-covered hazelnuts lightened by cinnamon breezes.
Each time you watch the sunset, you see something different – this is how it is to drink Lasanta.
El Dorado 21 Year Old is a complex and velvety smooth rum. It is crafted from quality aged rums and made in Guyana, South America. The French Savalle Still contributes to the rum’s cognac-like flavors, while the Versailles Single Wooden Pot Still further amplifies those notes resulting in a finish that is nutty and smoky.
We kept the classic El Dorado Extra Old, one of our most popular rums due to its distinctive flavour profile and its 21 year old age.
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