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A wash of phenols and citrus fruits that ends in a smokey bite. After aeration or a bit of dillution, some sweet notes of anise and dark, woody cocoa. Behind all of this is the bracing roasted peat that has made this distiller famous. Non-chill filtered to maintain all of the whisky's nuances. In my opinion, one of the most complex 10-year bottlings, and a perfect introduction to smoky Islay malts. 46% ABV JR
For those who can't decide between the two! Get 10% off on one bottle each of Aultmore 2008 and Glen Moray 2009 while supplies last.
Perhaps the most elegant and balanced of Speyside malts. The dram is light with bright floral smells and a honeyed texture in the mouth. The finish has a touch of smoke balanced by bourbon barrel creaminess. Definitely an essential expression of Speyside, and an incredibly complex 12-year-old. JR
The Aultmore distillery in Keith has a long and somewhat complicated history, as many distilleries in Scotland do. It originally opened in 1895 powered by water wheel (which was quickly retired and replaced with a steam engine that was in use for 70+ years, save for maintenance, during which time the water wheel would be brought back into use) under the control of Alexander Edward, who was also the owner of the Benrinnes distillery. By 1899 it was under new ownership, went bankrupt in that year, and reopened again in 1904 only to close yet again during World War I due to barley shortages. By the late 1920s it was operating at full capacity. It changed hands multiple times, but aside from a brief closure due to expansion in the late 1960s, operation continues to this day. Though they do release an eponymous bottling in small quantities, the majority of the whisky is destined for blended malts. This is a shame, since it is among the most classic Speyside single malts I have tried.This Chambers Street Exclusive was aged in 600L sherry casks before being moved into sherry-refill octave casks for 9 months. Delicate, airy aromas of grapefruit zest and warm hazelnut are backed by more decadent notes of peach cobbler, fresh cut grass, and brown sugar. It has nice weight on the palate and is decidedly fruit-forward with underlying spice, honey, chocolate, and toffee notes. There is almost a nutty, briny note as well with a wisp of smoke that sneaks in on the finish. A very traditional dram, and one that you won’t see again. Chambers Street Malt #1: Aultmore Octave #Q1244. Distilled in 2008, bottled in 2016 aged 7 years-old at 104.4 proof after 9 months in octave cask. 81 bottles produced. Tim Gagnon
Glen Moray is a distillery in Elgin, on the banks of the River Lossie, about a thirty-minute drive northwest of the Aultmore distillery. Originally owned by Robert Thorne & Sons (the owners of Aberlour at the time) and called the West Brewery, it opened in 1895 before adding two stills and rebranding as a distillery in 1897. A fire at the Aberlour distillery in the early 1900s all but halted production at Glen Moray as they focused their attention to rehabilitating the destroyed facility. It closed in 1910, and lay dormant until the late 1920s when it was purchased by the owners of the Glenmorangie family, and has been distilling ever since. Our Chambers Street bottling shows the other side of Speyside with a fuller, sweeter profile. Think peanut brittle, caramel, granola, maple cream, and dried flower petals on the nose, with a decadent mouthfeel and flavors reminiscent of honey roasted walnuts, treacle, and brown spice. The finish picks up some of the piquant notes from the sherry octave that it was finished in, resulting in a slightly sweet, intoxicatingly long, and complex finish. Chambers Street Malt #2: Glen Moray Octave #Q1207. Distilled in 2009, bottled in 2016 aged 7 years-old at 111.2 proof after 9 months in octave cask. 98 bottles produced. Tim Gagnon
A consistently great bottling from Highland Park that's a nice middle ground between Highland and Islay styles. Quite full and rich, but not as sweet as some, this is a great intro malt and a great value for an 18 year old.
From the peninsula of Campbeltown comes the historic Springbank. Campbeltown once was the thriving center of Scottish distillation, now Springbank is one of the few left. A truly artisanal operation that employs their own floor maltings. Springbank uses a light peating for a smoky island character. The malt is actually distilled two and a half times, so there is a lightness that, when combined with the rugged terrain, creates a complex scotch that is very unique. Most of the malt was raised in Bourbon barrels for a pure, dry expression. (46% ABV) JR
Springbank, located at the southern tip of the Campbeltown peninsula on the west coast, is one of our favorite distilleries. It's the oldest independent, family-owned distillery in Scotland and still performs all aspects of production and aging on site. Never chill-filtered, Springbank is an incredibly elegant whisky—the 15-year-old, matured in sherry casks, is a fine after-dinner dram full of sweet, rich flavors like dark chocolate and raisins.