Whisky

The Teaninich Single Malt was finished in one of two sister casks that Symington personally selected at the Highland distillery. The 17-year-old Teaninich is part of Signatory Vintage's Cask Strength Collection, which was created as Symington's Choice by Andrew W. Symington. The whisky was bottled at a full-bodied but slightly milder 55.1% vol. compared to its sibling at natural cask strength without the addition of colour in the beautifully shaped decanter. Signatory has been one of Scotland's most successful independent bottlers for 35 years, for which Symington and his team have always sought out rare whisky casks. These are from distilleries that have already closed or sought-after Single Malts from distilleries that no longer release casks, or come from distilleries that do not release whiskies under their own name. This whisky rarity was finished in a Pedro Ximénez sherry hogshead with cask number 3 from the Teaninich Distillery, which is very close to Dalmore and Glenmorangie.

This Royal Brackla Single Malt Whisky matured for 24 years in Pedro Ximenez sherry casks. Maturation in these casks gives the fruity, spicy malt clear hints of fruit with a hint of chocolate and a little coffee. The bottling is part of Royal Brackla's Exceptional Cask series and is bottled at 50.4% vol. and is neither chill-filtered nor coloured. The whisky is presented particularly skilfully in the usual slim bottle thanks to the elegant outer packaging. The Royal Brackla distillery received its first Royal Warrant from King William IV in 1833, the first time a whisky had been honoured in this way. Just five years later, the honour was renewed by his niece, Queen Victoria.

The aroma of the 10-year-old Talisker is smoky and malty-sweet. The Taste is suitably strong, explosive - even spicy. This is followed by a powerful finish, a real 'afterburner'. Talisker is one of the spiciest malts currently available.

In Willett Pot Still Reserve, the shape of the bottle is reminiscent of the typical pot stills that are part of the heritage of the Willett distillery.

The Willett distillery was closed from the early 1980s until 1997. Since the reopening, the distillery has been producing in the old Kentucky tradition with a Beer Still in combination with a Pot Still. The Pot Still, in combination with a high proportion of rye and barley, gives the Bourbon a more intensive character than the normal Bourbons from Kentucky have.