Fresh pine forests and wood-burning stoves lead. Sweet vanilla mingles with rich peat smoke, with a core of stewed apple, sweet butter and peppery spice following. Hints of smoked meat and damp blankets hide underneath, giving a rich background. Soft and rounded on the palate, led by a burst of unexpected sweetness. That fades to reveal sour fruit and soft peat smoke, with peppery spice rolling in behind. A candied sweetness builds from the centre and the cycle begins again. Green leaves, hints of charcoal and wood smoke, fresh and crisp apples, and a twist of lemon zest.
Pike Creek is matured in a warehouse in Pine Creek, Ontrario, Canada, which is non climate-controlled, with no electricity in an erratic northern weather system which has dramatic seasonal swings in temperature, where the barrels shrink in the coldest of winters, and swell during the hot summer months. Full and robust in body with a complex nose of dried fruits with underlying peppery spice and subtle toffee notes. A pleasant, warm and smooth port finish. Finished in vintage port barrels.
Colour: Warm, golden amber. Nose: Combination of toffee, floral and vanilla aromas. Palate: A hint of spice softened by the sweet undertones of oak. Finish: A warm and extended mouth-feel with an exceptionally smooth finish. Discovering the Whisky: Enjoy Bain's Cape Mountain Whisky with a dash of water which opens up the wonderful flavours or with a few blocks of ice. Make sure you use bottled or filtered water since tap water can vary in quality, negatively affecting your tasting experience. Food Pairings: Bain's whisky is well complemented by spicy foods and sweet-chilli cashew nuts.
Burning pine needles backed up by thick, umami-rich roasted malt. Juniper berries and touches of sea salt follow, with fresh mint and hints of roasted lemon. Smoke is laced through the palate, with a rich combination of burning oak, pine and turf providing a complex base. Threads of lemon and spice intertwine with fresh mint, chocolate and earthy smoke. The minty notes build and wrap around the pine. Mint chocolate fades to leave sweet wood smoke.
Nose: Classic house style with glorious bourbon notes fused with the richest of barley statements; not entirely unlike caramelised biscuit dunked in coffee; oh, and a bit of spicy attitude, too. Taste: There we go with that unique bitter-sweet overture where the oaks and barley appear joined at the hip; lovely soft oils and then a sharp jolt of blood orange citrus, which is removed by something more buttery and delicate. Finish: Long, elegant with the most intricate of fades with the oaks showing various bourbon then buttery characteristics; there is a trace of dark sugar and cocoa to help it along its way.
The Gold Medal award winning single malt whisky from the only distillery in Wales. This unique distilled single malt whisky is matured in bourbon barrels and finished in Madeira casks to impart a generous flavour of subtle complexity. At a generous 46% ABV, it has a classic freshness with aromas of cream toffee, rich fruit and raisins. The palate is crisp and finely rounded, with the sweetness to balance an appetising dryness. Notes of tropical fruit, raisins and vanilla persist in the finish.
The Gold Medal award winning single malt whisky from the only distillery in Wales. This unique distilled single malt whisky is matured in bourbon barrels and finished in Madeira casks to impart a generous flavour of subtle complexity. At a generous 46% ABV, it has a classic freshness with aromas of cream toffee, rich fruit and raisins. The palate is crisp and finely rounded, with the sweetness to balance an appetising dryness. Notes of tropical fruit, raisins and vanilla persist in the finish.
Retired master-distiller Mike Booth, creator of this whiskey had ancestors who established their first distillery on a plot of land called Lot 40, hence its name as a nod to his distant past. A distinctive rich nose of rye bread, caramel, wood and molasses with tones of butterscotch and citrus plus a little clove. On the palate is lots of rye to the fore and the tastes of dark fruit, wood and oak with some pepper. A long satisfying clean finish ensues with the rye lingering on the taste buds. Distilled from a mash of rye malt and rye.
An intriguing mix of bourbon whiskey and fruity spirit: thick brown sugar and ginger cake sweetness, with fresh and stewed apple, flamed orange zest, and sweet bacon. Soft and approachable to start, with toffee and orange mingling before spice appears and rapidly builds. Cinnamon and ginger jump in against a background of sweet vanilla and zesty orange oil. Things then level out and toffee comes to the front again, accompanied by lemony ginger and cinnamon hints. Oaky spice explodes across the palate in a wave, leaving sugary sweetness and discarded orange peels.
Canadian Club whisky was first produced in a world where the spittoon was considered quite sophisticated. Life was harsh in the mid 1800's in North America and the whiskey was harsher. Hiram Walker (distiller), set out to create a different whiskey that offered a smoother, cleaner taste. Even in those days, Canadian Whiskey was beginning to create a new flavour, combining the richness and fruitiness of bourbon for a cleaner, crisper palate. Canadian Club, with it's unique distilling process was a cut above the rest. Lighter than Scotch and smoother than bourbon, this was no ordinary whiskey. Still made and bottled in Walkerville Canada, Canadian Club is the only Canadian whiskey that is 'barrel-blended' prior to aging in white oak barrels to allow the flavours to marry. Aged six years (twice the period of required by Canadian law), Canadian Club is a true, quality Canadian whisky that has not changed with time. A versatile drink, enjoy Canadian Club straight, on the rocks or in a variety of mixed drinks. Canadian Club has been the world's favourite Canadian whiskey for more than 140 years and has set the standard for great whiskey. It's a smooth satisfying taste that will never go out of style.
Sweet spice, sour fruit, pine needles and hints of crushed juniper berries. Soft smoke emerges, both peat- and wood-fired, with hints of sea breezes, vanilla cream and zesty leaves. Oily in texture and intense: singed lemons, earthy peat and a crashing wave of seaside brine. Rich dark chocolate sits underneath, with salted caramel, soft nutmeg and bursts of apples and pears alongside. The chocolate continues, becoming sweeter. Smokiness returns and the fades.
Unusually dry peat; not dissimilar to peat reek absorbed by an old leather armchair; a hint of citrus, too; Despite the nose, the immediate sensation is one of being caressed by molassed sugar and then a ratching up of the peat notes. As they get more forceful, so the experience becomes that little bit drier and spicier, though not without the molasses refusing to give way; You can tell the quality of the distillate and the barrels it has been matured in by the crystalline depth to the finish. Everything is clear on the palate and the butterscotch vanillas wrap the phenols for a comfortable and clean finale.
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