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A well balanced blend of malt and grain whiskies with 40% from the Speyside and Highlands regions, and 60% grain whisky from the Lowlands. The mix is aged for five years in older oak casks and bottled at 43%ABV. Bank Note is a great introduction to the A.D. Rattray line of whiskies, which has been around since 1858. This classic blended Scotch is best enjoyed on rocks, and works very well mixed into cocktails.
The history of Deanston began with a cotton mill along the River Teith and grew into its own thriving, self-contained village with the mill eventually replaced by today's whisky distillery. Their location by the river affords them excellent water quality, and the ability to power their distillery sustainably with turbines. Unlike many whisky producer in Scotland, all of the grains used at Deanston are from local Scottish farmers, and they do not use chill-filtration or any colorings or additives. The Virgin Oak bottling is aged in new oak barrels, which gives it pronounced flavors of honey, vanilla, and sweet nutmeg, and a gentle spice on the palate for an easy-drinking, approachable Scotch. Michelle DeWyngaert
James MacArthur is an independent whiskey bottler in Scotland selecting their favorite single casks from distillers across the country and aging/bottling them with nothing added (coloring, caramel, etc), and nothing taken away (no chill-filtration). The 6yr Islay aged in ex-bourbon barrels, remains a bit of a mystery, as the distillery of origin is undisclosed. It is, however, unmistakably Islay in its purest form. Too often Islay gets associated with gobs of peat and smoke, but when it's done right, it can be intoxicating...figuratively, as well as literally. Our best advice is to sit with a glass of this neat, relishing the aroma as it unfurls over time, notes of raw almond, iodine, sea spray, and expensive cigar. On the palate is a balanced, medium weight, just the right amount of heat, and a briny, quintessentially Islay finish that seems to go on forever. I'm still pondering this Scotch days after tasting it. Michelle DeWyngaert
Kilchoman is the first new distillery on the famed island of Islay for 124 years. The concept is a "farm distillery" that houses every aspect of the production, from growing the grain to bottling the barrels. The results are fantastic with soft peat and salty citrus flavors. This bottle is a vatting of three, four and five year old whiskies, with meticulous barrel selection giving the scotch a more mature profile than one may think. JR
As lovers of natural wines and spirits with a sense of place, this is the ideal Scotch. A rarity these days, this is whiskey made entirely at the Springbank distillery in Campbeltown, from local grains, the same way it has been made since their inception in 1828. Even the malting is done on site to ensure complete quality-control over the process. The Springbank whiskey is distilled two and half times in copper-pot stills over flame, aged in a combination of bourbon and sherry casks for ten years, and then bottled without coloring or chill-filtration. On the nose, this shows delicate cinnamon notes and aromas of buttery oatmeal and roasted plantain with the most delicate touch of smoke. The palate is long and emphasizes notes of cooked cereal and delicate tropical fruit notes: sweet oatmeal, roasted barley, melon and charred bananas. That touch of peat smoke endures, lingering pleasantly on the palate for many minutes. Truly warming, a beautiful sipper for the coming cooler months.
The bottlers of That Boutique-y Whisky Co. have been selecting exquisite batches of single malts, single grains, and bourbons for several years now aiming to please the geekiest (in the best way) whisky afficianados, and occasionally to give them a bit of a challenge with mystery bottles like this Islay # 2. Aged for 25 years, bottled at 48.7%ABV in 375mL format, with less than 2,000 bottles released.