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Sale!Out of stock
Their time is up; both of these Vaults Collection bottlings hail from long-gone distilleries (Distillery 38 was demolished in 2010, whilst Distillery 97 was tragically destroyed in a fire in 2004) but still have so much to offer. This is your chance to own a piece of liquid history as these distilleries will not (and cannot) produce another drop again. And, whilst these are both ex-bourbon matured bottlings, you will notice their flavours varying drastically. $2,690 worth of high-age-statement whisky available for just $2,600.
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Out of stock
Cask 3.357 Home is where the hearth Is
Juicy fruits including mangoes, melons, and pineapples soaked in rum were neatly arranged before being sprinkled with brown sugar, and blowtorched until their corners blackened. Doused with clotted cream, they were then piled on to scotch pancakes and drizzled with maple syrup. In the meantime, duck breasts sizzled in a pan until their skins went crispy. And the sweet smell of almonds emanated from frangipane tarts, topped with raspberry jam and apricot slices. After adding water we flambéed a banana, serving it with coconut cream, key lime pie, and a glass of chilled root beer. And for a delightful finish we dished up ripe papaya, honeydew melon, and smoked duck with redcurrant jelly. After spending 17 years in an ex-bourbon hogshead this was transferred to a second fill oloroso hogshead for the remainder of its maturation.Cask 35.388 Snug and toasty
The bountiful nose brimmed with sticky toffee pudding, forest fruits, red berries sautéed in old armagnac, black pepper and playful things including jammy dodgers, polished oak, vanilla shortbread and cassis. Water invited in aromas of apple blossom, fig rolls, golden raisins, granola and bitter cocoa, with some firmer hints of allspice and chai tea. The palate was initially dominated by resinous exotic hardwoods, sticky dark treacle, pears baked in hoisin sauce and fig chutney. This was proving decadent and outrageously quaffable, we agreed. Reduction brought lighter notes of elderflower wine, strawberry jam on brown toast and battenberg cake, plus raspberry ripple ice cream studded with dried banana chips. This whisky was matured for 27 years in a bourbon hogshead before being transferred to a second fill PX sherry hogshead.Cask 38.43 Bar-room buzz
An errant overture of cherries, blackberries and red wine-poached pears became intricately woven into a wicked symphony of chocolate caramel, toasted walnuts and raspberry jam on scorched toast. Meanwhile, the charred raisins of a sumptuous fruitcake misbehaved with salted liquorice, plums, and cinnamon swirls. All of these antics were underpinned by fine oaky tannins that elegantly supported notes of tobacco and ginger wrapped in mint leaves. With a touch of water, an enchanting sonata of violets, rose petals and elderflower cider unfolded. Lush fruits then performed with glacé cherries, tropical confections and melon, complemented by a crescendo of sticky toffee pudding and treacle sponge cake. At 29 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.Cask 76.154 Shore reflections
Juicy baked apples, rolled in demerara sugar, paraded on old leather-bound books alongside ginger biscuits, a raisin-rich fruit loaf, and sticky quince jelly. A glorious wave of deep fruits delivered stewed rhubarb served with plum brandy, calvados, cassis and kirsch wrapped within liqueur chocolates. Adding water beckoned the arrival of thick and creamy custard that oozed over the baked apples, now joined by poached pears, roasted chestnuts and a dollop of plum jam. Finally, like a crescendo of delight, we found a sweet and crumbly cheesecake base layered with clementine sponge, fig rolls and baked ricotta. On top was a sprinkling of lemon zest, cocoa nibs and beeswax honeycomb. -
Sale!
A magical display of aged peated whisky. We took a sherry butt that had been maturing spirit from this famed Islay distillery for 27 years and split it into two casks. The first — Cask 53.432 — was a 1st fill ex-rye barrel with notes of waxed timber floor, beeswax, and turpentine, the second — Cask 53.431 — seafood bonfire on a wet beach with smoked banana and medicinal ointments. It’s not often you’ll have the opportunity to sample two bottlings with such maturation journeys side by side, and at such a great price! Only five available!
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Sale!Out of stock
To commemorate our 20 years of the Society in Australia, we’ve custom-created a stunning one-off triple bottle box for the three casks on offer celebrating this 20th milestone. Each box is unique, just like our casks, and has been custom-built in Tasmania out of genuine Huon pine with engraving and sliding lid housing all three casks. Handmade and months in production, this one-off set is unique both to the 20th anniversary, and to the shape and contour of each set. No two boxes are the same.
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Sale!Out of stock
What?!
Sometimes, we find things in our warehouse that we completely missed in our last stocktake, like this 2020 release of a rare distillery 29, 22yo single cask bottled for the Feis Ile / Islay Festival back then. The festival was halted due to Covid-19, but our bottlings still made it into the wild. A truly incredible purchase of an old 29, given where prices are for these now. Do not miss this. One bottle only, first in best dressed.Tasting Panel notes
An old Belgian farmhouse ale at first nosing. Plentiful notes of hot ceramics, Wensleydale with apricot chunks, engine oil, toolboxes, medical embrocations and gorse flowers by the sea. Things like wood sap, camphor, salted game meats and (eventually) emerging tropical aspects such as passion fruit, lime zest, wildflowers and citrus infused furniture waxes. With reduction there’s an explosion of exoticism. Green banana, papaya, star fruit, guava, melon and then vegetable broth, miso, sourdough and the fragile smokiness of Earl Grey tea. Some saline aged oloroso, sandalwoods and red fruit throat sweets. The mouth is liquified cough sweets, ancient medicines and aged herbal liqueurs. Wood char, dried mango chunks and orange cocktail bitters all mixed up with salted caramel and pistachio nuts. Water lifts out smoked cereals, tiger balm, iodine tablets, pastis and dried seaweed crackers. Matured for 20 years in a bourbon hogshead before being transferred to a second-fill PX hogshead.
