Aroma: Fragrant, honeyed and sweet. Some ripe apricots, mead-like, and a curious flinty note, followed by sweet white chocolate.
A softer style, with a bit of spice and citrus rind apparent within the lighter weight palate. A good bottle for those who prefer a less smokey, more delicate style of whisky with a fine pedigree. Learn More
2015 marks Ardbeg’s 200th birthday, and for this momentous occasion the distillery has produced a special bottling: Ardbeg Perpetuum, an expression “inspired by the man styles, ideas and quirks of fate which have influenced Ardbeg recipes over time. It combines different styles, different flavours, different dreams and different trials, all skilfully married together in a melange of the very best Ardbeg has to offer.” That means Perpetuum is a recipe that includes some very old and very young stock, aged in both bourbon and sherry casks, “and some surprises which hint at the future.” What that means, we can’t say for sure, but here’s what the whisky tastes like. The color is moderate straw/light gold, hinting at youth. The nose cuts a familiar Ardbeg profile — sweetly smoky, like barbecue smoke, with a salty backbone. Don’t make any judgments yet, though. The body is something else entirely. Brine and seaweed hit the palate first, with less smoke than you’d think. Then comes a rich sweetness — honey, apricot jam, vanilla sugar, and some dark molasses on the back end. The finish has a sulfury edge to it, showcasing charred wood and dark chocolate, completing the tour of duty that takes this whisky from salt to sweet to bitter, all in one quick gulp. It’s incredible stuff that deserves a lot of time and even more introspection — and which stands as one of Ardbeg’s best releases to date. Learn More
The eighth release in our multi-award-winning and always intriguing Private Edition, Glenmorangie Bacalta brings new heights of complexity to a rare wood finish. Inspired by the long, balmy days on the island of Madeira, Glenmorangie Bacalta (Scots Gaelic for “baked”) is a sun-soaked single malt which delivers wonderfully warm layers of sweetness, brimming with baked fruits and honeyed tones. It has been created from Glenmorangie first matured in former bourbon casks, then extra-matured in bespoke casks baked under the sun which once contained Malmsey Madeira – the sweetest and most prized of the Madeira wines.
Taste: An initial burst of mint toffee, with baked fruits such as caramelised oranges, honeycomb, almonds and dates.
Finish: A rich, syrupy aftertaste, with more caramelised citrus and pears, creamy fudge, and an intriguing mentholic sensation in the background.
Food pairing suggestions
- Cantaloupe Melon wrapped in Parma Ham Garnished with Mint
- Venison Chorizo, Peach and Balsamic Chutney on Rye Bread Toast
- Baked Sea Bass, Caramelized Lemon Gel, Almond Crumble
- Lightly Smoked Grouse Breast, Apricot Compote Tartlet
- Light Madeira Cake, Set Vanilla Custards Fresh Strawberry
Named after distillery manager Billy Stitchell who retires this year, this bottling honours his 39 years at Caol Ila, following in the footsteps of four previous generations of his family! The eighth unpeated Caol Ila single malt from Diageo's Special Releases, it is taken from American Oak, rejuvenated American Oak and ex-bodega European Oak casks. Learn More