Prix Whisky.de

The silky smooth Bushmills Madeira Finish was made from non-smoking malt. It matured for 19 years in Oloroso sherry and bourbon casks. The post-maturation for two years in old Madeira casks leads to a complex aroma with grapes, honey, dark chocolate and rare spices.

This 18-year-old Glenallachie matured in American oak casks and ex-sherry casks (Pedro Ximenénz and Oloroso). Under the direction of Billy Walker, the former Master Distiller of other famous distilleries, Glenallachie has been given a new lease of life. A total of 4 different bottlings have now been created for the new Core Range. Uncoloured, non-chill-filtered and matured in a wide variety of cask types.

The 12-year-old Glenglassaugh is the flagship of the coastal distillery's newly designed core range and has been matured in a combination of bourbon, sherry and red wine casks. The Single Malt reflects Glenglassaugh's maritime distillery character.

The Glenglassaugh Distillery is located at the eastern end of Sandend Bay in Aberdeenshire, Scotland and was founded in 1875 by Col. James Moir. In 1892 Glenglassaugh was sold to Highland Distillers. Today, the distillery belongs to the Brown-Forman Group, which is responsible for brands such as Jack Daniel's and Glendronach, among others.

The 12-year-old Nikka is the prestige blend of the Japanese brand. The 12-year-old Blend was created from 70% Malt and 30% Grain.

The Kentucky Straight Bourbon Larceny was named after an old family legend that revolves around John E. Fitzgerald. According to this tale, Fitzgerald was actually a state revenue officer. At that time, only state employees were allowed to have keys to the whisky warehouses. Fitzgerald, a bourbon drinker, used this opportunity to access the best barrels in the warehouse.

Instead of the traditional rye, wheat was added to the Larceny.

Rainer Mönks began distilling this special Single Malt Whisky from original Scottish and smoky barley malt in his former Sonnenschein distillery in 1988. The whisky matured for 10 years in different casks and rested for another 9 years for harmonisation. This exceptional bottling captivates with its slightly smoky and pleasant character.

The 25-year-old Blend Chivas Regal was introduced in 1909. Each bottle of the rare whisky is individually numbered. The first Chivas bottling was brought to market as early as 1801.

Named after the coastal town of Port Charlotte, two miles from the Bruichladdich distillery, the range has stood for expressive, very peaty Single Malts with 40ppm, which are distilled in small stills, since 2001. The barley for the production comes 100% from the island of Islay. The cask maturation is divided into three different parcels, where the whisky is repeatedly decanted before it finds its way into the bottles. It was stored in handpicked sherry casks as well as first- and second-fill American whiskey casks before being filled into casks in which Sauternes wines from France were previously stored at different stages of maturation.

The 21-year-old Benromach complements the distillery's Classic line. Like its younger siblings, it matures exclusively in first-fill Bourbon and sherry casks. The first batch was distilled in the year Benromach reopened. The Benromach distillery was acquired by the independent bottler Gordon & MacPhail and reopened in 1998.

Balcones Texas Single Malt is one of the few single malts from the USA. There, the specifications for Single Malt are less strict than for its Scottish counterparts. It may be matured for less than three years and may also contain grains other than barley. Pot Stills are also not primarily used; American whisky is often distilled continuously on patent or column stills. At Balcones, however, a conscious decision was made to have Pot Stills built by the well-known Scottish manufacturer Forsyths.

This 18-year-old Old Pulteney has been part of the distillery's standard range since 2019. It was first matured in American white oak casks and then received a post-maturation in fresh Spanish Oloroso sherry casks.

Port Charlotte PAC: 01 consists of two so-called parcels, i.e. raw spirits, which were distilled in November 2011 and later combined into a complete work of art. The first part matured for six years in first-filled former American whiskey casks and then received a finish for two more years in casks that were previously filled with red wine from the Pauillac region. The second part, or the second parcel, matured for seven years in former American whiskey barrels and then for two years in second-fill Pauillac barrels.