It means "the original" in Gaelic, A'bunadh is made in homage to the founder of Aberlour, James Fleming. A'bunadh is a handcrafted whisky from start to finish with each batch created to ensure a rich and complex flavour of moist raisins and homemade fruitcake. It is bottled at cask strength resulting in a robust and deeply intense whisky, with sherry.

Nose: Aromas of mixed spices, praline and spiced orange harmonising with rich and deep notes of Oloroso Sherry.
Palate: Orange, black cherries, dried fruit and ginger seasoned with dark chocolate and enriched with sherry and oak. Full-bodied and creamy.
Finish: Robust and intense with sweet and sour notes of exotic spices, dark chocolate and oak.

Isle of Arran Distillers is the only whisky company to produce a Single Malt that I have officially approved by the World Burns Federation. In collaboration with the Federation since 1998, we have the authorization to use the likeness and presence of Burns on our Single Malts in recognition of being the distillery closest to Burns' birthplace of Alloway in Ayrshire. Burns would have indeed seen Arran almost every day from his hometown village.
This light aromatic Single Malt is ideal to drink before or during a meal. Very fresh without artificial colourings, this beautifully packaged malt is made to be easily enjoyed.
Inspired by the Scottish poet Robert Burns.

Nose: Fresh vanilla and cinnamon
Palate: Sweet and creamy with notes of honey, caramelised pecans, and summer fresh fruit.
Finish: Sweetness, apple, citrus.

The double charring of the wood ignites the barrels and gives them new life. Every drop of Jameson Black Barrel Irish whiskey encapsulates immeasurable richness and complexity.
Curious to know about our beloved Black Barrel whiskey, a whiskey aged in sherry and bourbon casks?? Caramel, toasted wood and hazelnut notes, creaminess and persistent softness: Jameson Black Barrel whiskey pushes the common characteristics of this spirit towards a horizon of experimentation and originality. The result is an unmissable blended whiskey, ideal for tasting with friends to discover unique aromas, associated with the aromatic intensity of our whiskey aged up to 11 years among the notes of bourbon and sherry.

OLFACTORY
Light floral aromas, sweet and creamy notes, and hints of toasted wood characterise Jameson Black Barrel whiskey.
PALATE
Hazelnut notes combine with the sweetness of spices and vanilla.
FINISH
Enjoy the richness and intensity of the toasted wood and vanilla of the Black Barrel blended whiskey.

Many will tell you that it is a simple myth, just a memory of an ancient folklore. Since the mid-19th century, sightings of a strange beast have caused fear and trepidation in many Scottish villages. It was said to wander across wind-swept moors and, while roaming, hunted for peat. The purest, dirtiest, and most fertile peat that the beast could find.
The Peat’s Beast Whisky is now a rich and monstrously peaty single-malt scotch that celebrates the heritage and enigma behind this terrible legend. Peat’s Beast reaches you with a peaty bite of 35 ppm.
Pure Single Malt made using malted barley and distilled from a single distillery.

From the oldest warehouse in Scotland comes the latest release from Bowmore, the N.1 is a NAS with the typical maritime character of the distillery, let’s discover the essence of Islay.

Colour: Gold
Aroma: Vanilla notes greet us with sweetness followed by spicy notes and a lovely aroma of sea smoke with a touch of honey
Taste: There is a nice balance, sweet notes of honey, citrus, vanilla and cinnamon with hints of peat
Finish: Of medium persistence, notes of maritime peat, vanilla, spices and hints of citrus

From the clear colour (although our friend caramel is always present), which unfortunately the dark bottle does not allow us to appreciate. The Islay origin is felt in the briny aromas that accompany the peat, along with citrus and fresh notes that, if the glass is left to air for a while, also reveal a certain spiciness. The palate reflects what is perceived on the nose, with the smokiness of the peat still present (aromas that strongly recall the places of origin of this distillate), combined with pepper and citrus. The oceanic salinity is always present, well integrated into the whole, never overwhelming the colours of the whisky. Smoke and spices linger in the mouth after emptying the glass, where the aroma remains present for a long time as on the palate.

With immense smoke and notes of sea salt and spices, this is a vigorous whisky that stands out from the crowd. Traditional whisky? Not for us. We like things to be different. Smokehead Islay Single Malt Scotch Whisky is intensely rich yet subtly sweet. With immense smoke and notes of sea salt and spices, this is a vigorous whisky that stands out from the crowd. The aroma of something powerful and fiery awaits you. Dense and heavy wood smoke. Rich and crisp peat. Extremes of spice and sweetness. Fresh lemon, spicy ginger, rich plum jam. An explosion of peppery warmth and breathtaking numbness, calmed by honeyed sweetness, before the smoke comes back seeking again. Exotic spices and a curious touch of mandarin citrus both draw you into a false sense of calm as the peat roars to strike your senses again.

Deeply rich and intensely peaty, this strikes all the senses with a burst of black smoke, creamy and nutty notes, and a spicy finish of sea salt. Smokehead High Voltage is explosive and reserved for those who go all out. It doesn't matter what others think. Its breathtaking intensity is a red light for the faint-hearted. And a thumbs up for those who not only enjoy the vigorous thump of the bass drum in their chest at a concert but savour the buzz in their ears afterwards. Danger, danger. High voltage by name, electrifying by nature. Salt and seaweed, smoked bacon, dense wood smoke, and a heavy slab of peat. There’s no way to rise because the dark chocolate and toasted biscuits hit with a finish that almost numbs the mouth to follow. Breathe it in and feel the rush of the spirit hit the senses and the nose tingles. Intense peat and smoke, maritime air, oat porridge, clean vanilla, and caramel. A burn of warm spirit and the mouth fills with smoke, feeling almost thick with oiliness before softening and becoming creamier, with notes of hazelnut, salty, and citrusy. The mouth is almost in shock, numb and tingling. A sweetness blends well with the smoke that slowly fades, leaving a salty taste.

When the Islay rebel meets its rum cask cousin, the familiar nutty punch of Smokehead receives a sweet and furious Caribbean twist. Soothing citrus and tropical fruits. And is that marshmallow and bacon? When Smokehead meets a rum cask cousin. Fiery peaty smoke and burnt marshmallows, softened with caramelised fruit. Taste the rebellion. Smokehead conspires with its rum cask cousin to banish the bland, for a flavour journey that kicks off with fiery smoke and peat, then soothes with citrus, before marshmallow, bacon, dried fruit and a swirl of dark wood in principle... Exiting in Caribbean rum casks gives this Smokehead an immense kick of fiery smoke and peat, followed by soothing citrus and tropical fruits. And is there marshmallow and bacon in there...? Face a fearless punch rich and noble, thick oils and reinforcing sea spray, tempered with dry spices, banana and dark wood. The safety of dry land is in sight. Notes of caramel and cinnamon, nutmeg and vanilla, add a delicate contrast to the persistent smokiness.

Smokehead Sherry Cask Blast is a peaty Islay single malt that has truly earned its name. Exploding from rich, sweet, and spicy Spanish sherry casks, it has emerged as a fiery, explosive, heavy dram that has even turned our skull red. It could be the exact and very unusual taste you were waiting for. It could be a cannonball career heading your way that you want to avoid. Either way, we have taken our mantra "brilliant rebel" to a whole new level. This name is no gimmick: thanks to the explosive combination of our rich single malt blasted from rich, sweet, and spicy sherry casks. This heavy hitting dram is enough to turn your skull red. In a good way. The thick peat lets you know you have a serious Islay single malt on your hands. Then a more fruity and creamy sensation: soft and rich oak, soothing custard, and vanilla. But don’t get too comfortable - this is just the beginning. Buckle up and wait for the hit of oily black smoke, with a rich and heavy numbness. Then comes a sweet sticky flavour of grilled banana (yes, really), spicy sultanas, and dried fruit. I told you it was different. The peat returns, just as you hoped/expected it would. This time it has brought with it an authentic oakiness from Spanish sherry, pleasantly and disturbingly sweet. And one last strong salty reminder that you are not dealing with the ordinary here.

Its oiliness is already evident from the waves it leaves on the glass, which, along with its dark colour, makes it very inviting. Left to breathe for the appropriate time, the nose is caressed by the aroma of peat, very intense and spicy, combined with marine notes and a certain underlying sweetness. The palate fully chases the aromas of the distillate: smokiness and peat go hand in hand with the marine notes, followed by sweetness and some hints of wood and leather. And these flavours linger in the mouth for a long time, leaving a persistent and delightful saline peat.

The colour, as always, is misleading due to the addition of colouring, a not very deep gold. Young on the nose, where the influence of smoky woods is quite pronounced and disconnected, travelling on a sharp and invasive alcoholic note. Sweet notes of vanilla and cinnamon, plenty of pepper, and a hint of saltiness. In the long run, only the sense of toasting and pepper remains.
Poured onto the palate, still alcohol and burnt woods, predominant spiciness, and some notes of sweetness but less evident than on the nose. A somewhat subdued maritime character, overwhelmed by the more pronounced aromas that tend to cover everything. In the finish, toasting and spices remain, rather fleeting.

The deep golden colour appears somewhat insignificant due to the use of colouring, always aiming to give the impression of an old and therefore inviting whisky. The aroma is immediately coastal, strongly marine, combined with pepper, cinnamon, and orange. A hint of smoke ties everything together, along with a slight alcoholic prick. On the palate, the smoke becomes more pronounced, yet remains ethereal, elegant, almost more of an impression of burnt peat, accompanied by notes of tobacco and again cinnamon and spices. And the ocean becomes more present, with a sweet and salty wave that is full and satisfying. The marked spicy profile lingers briefly after sipping, along with the marine smokiness, more pronounced than on the palate.

Of golden colour. On the nose, a lot of sweetness, in a good way, not cloying: honey, chestnuts, hazelnut, fruit, hay, caramel… a symphony of aromas that seems endless, harmonious and soothing, enveloping and warm. On the palate, pastry cream, more honey and hay, plenty of fruit. At times, it almost feels like drinking a tart, one of those just made. A general sense of enveloping warmth, of soft elegance. The finish lingers long, still cuddling you with its sweet fruit, some spice and a very light note of smoke.

These are malts sourced from single casks of single distilleries (single malt). Their aging typically ranges from 7 to 14 years depending on the distillery and the selected cask. All “Provenance” malts have a minimum strength of at least 46 degrees, are not subjected to cold filtration, and do not use any colourings. Each Scottish region of origin is marked by a different colour (e.g. Speyside red, Highlands purple, etc.) and both the bottles, which are all boxed, and the boxes prominently display the technical data of the product including the distillation date and bottling date.

This single malt with a strong personality comes from a blend of some ex-oloroso sherry casks, originating from the smallest distillery in Scotland (Southern Highlands).
Original edition of the Edradour single malt, this 10-year version has significantly evolved after the distillery was repurchased by Andrew Symington.
Originally aged primarily in ex-oloroso sherry casks, Edradour has become wise and now boasts a beautiful deep gold colour and sweeter notes.

Tasting notes
• Nose: broad. Marked by sherry, walnut, beeswax, and honey. Evolves into apple and plum.
• Palate: rich and concentrated. Floral (lavender, violet). Develops on spices (peppermint).
• Finish: long, fruity sweetness. Evolves into salted butter caramel.

Discover the mastery and elegance of the Provenance - Tamdhu 2014, a single malt Scotch whisky that enchants connoisseurs and whisky enthusiasts with its extraordinary quality and complexity. Distilled in 2014 and aged for 8 years in the cold and magical lands of Speyside, this whisky represents an emblem of Scottish tradition in the field of distillation.

Colour: light straw yellow.
Aroma: Caramel, nuts, spices.
Taste: Rich, notes of malt, honey, toasting.
Finish: Long lasting, honey, nuts.

Thanks to Douglas Laing & Co Ltd, it is possible to experience all areas of Scotland in a single day. The Provenance Single Cask/Small Batch series highlights the special distillation in their respective areas of Scotland (Speyside, Highlands, Islay, Lowlands).

The Edradour 12 Year Old 2011 Burgundy Cask Single Malt was distilled in March 2011 and matured for 12 years in 8 First Fill Hogsheads – from #92 to #101 - that previously contained Burgundy wine. Bottled in December 2023, this limited edition has not been chill-filtered or coloured.

It is a whisky with intense aromas, featuring a delicate sweetness of honey and spicy notes.

Single Malt Scotch Whisky, on the nose it is very light and herbal, fresh, with hints of orange and honey, along with a good dose of seaweed and coastal aromas. Yellow peach, pineapple, dried plums, a splash of lemon. There is also a hint of smoke in the background, barely noticeable, rising from the wetter peat rather than toasted. The palate suffers from a certain alcoholic exuberance, pushing a slight metallic note that tends to linger throughout the drink. The maritime profile takes a bit of a back seat, with sweet notes of malt, honey and vanilla, citrus acidity and dry wood overlapping and sometimes clashing, throwing in hazelnuts and leather. Still a timid wisp of smoke appears now and then, uncertain of what to do. Medium-long finish, metallic and dry, of hazelnuts, wood, touch of sea.

Mr Peat is authentic: peaty, unfiltered, natural colour, bottled at 46%. Mr Peat is Scottish to the core: it is straightforward, tells it like it is, is pale, relaxed and exudes self-confidence - but one must be careful: the brutal strength of the peat is ready to strike, so... it's better to keep the fire extinguisher close!

Brilliant straw yellow colour, it presents itself with great stylistic cleanliness with notes of black pepper, citrus peel in spirit and smoky tones, all alternating with sweeter aromas of milk chocolate while never neglecting, of course, the marine profile. Warm, viscous, almost oily tasting, it shows numerous memories of wood and smoke, tobacco and honey, with a long-lasting finish in which smoky nuances triumph, mixed with spices and chocolate.

Marking the boundary between the Lowlands and Highlands, the Loch Lomond Distillery makes an appearance; its origins date back to 1772, the year the Littlemill distillery was founded on the site of a former brewery in Bowling. Littlemill changed hands several times until Duncan Thomas arrived, who began constructing the Loch Lomond Distillery in Alexandria; the latter opened its doors in 1964, only to fall silent from 1984 to 1987. In 1993, the production of Grain Whisky began, earning it the title of the only Scottish distillery to produce both Grain and Malt Whisky. Distilled in the shadow of the revered Ben Lomond mountain, Loch Lomond whiskies are characterised by a deep fruity character, covered by a layer of vanilla sweetness and followed by a well-placed kick of peat and smoke. At Loch Lomond, in addition to the classic swan neck still, a unique flat neck still is used, responsible for the fruity character.
Elegant, like an evening gala, full-bodied, like any respectable whisky, and with a smoothness that makes it incredibly harmonious, just like the style of Loch Lomond.

Golden. On the nose, it expresses aromas of apple and citrus, notes of cinnamon and oak. Smooth and spicy taste of cinnamon and white pepper, with notes of ripe fruit and dried fruit. Aged in American oak barrels.

Few Rye Whiskey is made from a mash with 70% rye, much higher than usual standards, 20% corn, and 10% malted barley. This results in a whiskey with a spicy and sweet character. Aged for about 4 years in American oak barrels from Minnesota, it is bottled at 46.5% (93 proof).

The Few Rye Whiskey is made from a mash with 70% rye, much higher than normal standards, 20% corn, and 10% malted barley. The spirit is aged in small barrels with Eight Immortal Tea.

Light amber colour. On the nose, rich with notes of rye blending with citrus, spices, and hints of cinnamon. Medium body with pronounced notes of oak, followed by citrus, rye bread, and spices. Long and very spicy finish with strong spicy and rye notes.

Dark amber colour. On the nose, notes of acidic citrus with aromas of red fruit and red wine. Orange peel and warming spices. Over time, fresh mint rye begins to emerge from the background. The addition of water slightly softens things, leaving them peppery and spicy while adding herbal notes. On the palate, notes of salty liquorice kick off the show. It briefly transforms into dry warm spices like cardamom. Dark but sweet rye bread. Drops of water add peppermint and acidic notes. And tropical fruits (that burn).
Peppery and fruity finish. Fresh and juicy rye dominates, but notes of red fruit and citrus are not lacking. The long aftertaste, the sensation of charred oak is heavy, with hints of hazelnut notes. The addition of water enhances the combination of rye and toasted oak with even bigger notes.

On the nose, slightly pungent, moderately warm and spicy with notes of nuts, canned peaches, hazelnuts, distant alpine herbs, caramel, cinnamon, mace, wisteria, and tons of vanilla. Peat is obviously out of the question. Finish with traces of pepper.

With a bright golden yellow colour. On the nose, it is fresh with notes of hops and lime, accompanied by hints of vanilla and toasted almonds. On the palate, it has an almost surprising oiliness with notes of vanilla, green grass, toasted almonds, and green apple. The finish is of medium persistence with notes of green apple, pear, ginger, and hops.

Rye whiskey made from 95% rye and 5% malted barley, aged for at least 4 years in new charred oak barrels before being bottled. Amber in colour, the nose greets us with rye, spices, and sweet notes of caramel, vanilla, and a hint of cinnamon and apple. On the palate, it is smooth and easy to drink, with notes of honey, caramel, and toasted grains with a hint of brown sugar. The finish is of medium persistence, smooth and slightly spicy, with notes of honey, butter cookies, dried fruit, and grains.

Rye whiskey made from 95% rye and 5% malted barley, aged for at least 6 years in new charred oak barrels before being bottled. On the nose, it assaults with notes of red fruit, mint, burnt caramel, and vanilla, finishing with spicy notes of tobacco and biscuit. On the palate, it is warm and enveloping, yet well balanced by a freshness reminiscent of iodine and mint. The spiciness is powerful but never harsh. The maturation is evident and enhances the fruity notes, highlighting the smoothness. Finish of oak and nuts with rough tannins that are noticeable.

Each bottle is made with triple distillation, unfiltered cold and produced with care, using the finest local ingredients..
CALVADOS CASK FINISH: Sweetness with notable tartness (imparted by the apples of Calvados), for a muscular and lively whiskey, yet easy to drink.

Each bottle is crafted with triple distillation, unfiltered and produced with care, using the finest local ingredients..
PORT CASK FINISH: The soft sweetness of ripe berries and sultana grapes enriches a very smooth and fresh whiskey.

Each bottle is made with triple distillation, unfiltered cold and produced with care, using the finest local ingredients..
RUM CASK FINISH: Notes of liquorice, a slightly toasted hint, and the influence of rum helps to express a pastry sweetness.

Each bottle is made with triple distillation, unfiltered and produced with care, using the finest local ingredients..
SHERRY CASK FINISH: Light and smooth, with notes of dried fruit (apricots, plums) and nuts, without the wine character becoming dominant.

Each bottle is made with triple distillation, unfiltered and produced with care, using the finest local ingredients..
VIRGIN OAK CASK FINISH: Very creamy and sweet, slightly buttery, with a well-integrated spiciness: pepper, nutmeg and cinnamon in the finish.

Amber in colour. Notes of caramel and vanilla open the nose, followed by a note of soft toffee. It evolves with a note of maple wood smoke and caramelised sugar. The presence of liquorice is also evident. Caramelised sugar returns along with a hint of orange juice, making the taste a bit more bitter. Liquorice is present and perhaps not too well blended with everything, but it is a distinctive character. Freshly roasted coffee is also present. Overall, it is a mixture of very different and sometimes contrasting flavours, but overall not badly integrated. The vanilla brings a sort of balance, with a hint of final maple syrup although a rough and edgy side remains. Short finish, caramel, vanilla, and burnt wood.

Few Bourbon Whiskey is made from a mash with 70% corn (three different types of wheat), 20% rye and 10% barley malt. The spirit is aged in small Minnesota wood barrels ranging from 5 to 30 gallons in capacity and bottled at 46.5% (93 proof).

The Few Cold Cut Whiskey is made from a mash with 70% corn (three different types of wheat), 20% rye, and 10% barley malt. The spirit is aged in small barrels with Cold Brew Coffee.

The spirit has a very light colour. With notes of caramel, light citrus, and vanilla.
On the palate, the spiciness of the rye stands out. The warm caramel and vanilla come through at the beginning. It has a quick finish that holds the flavours of the rye until the sweetness fades.

In the field of spirits, Japan is a rich world constantly seeking the best quality, famous not only for sake but also renowned for the excellence of its whiskies produced through artisanal processes for several years. The Pure Malt Whisky “Kurayoshi” is the right label to savour Japanese tradition and culture in this field, thanks to the homonymous small distillery that uses only the simplest and most genuine ingredients to satisfy even the most refined palates. With 3 years of aging in ex-bourbon white oak barrels, The Kurayoshi stands out for a refreshing sip, of absolute personality and elegance, perfect for concluding an evening of relaxation. It presents itself to the eye with an intense amber hue. It seduces with a soft fragrance, evoking memories of malt, accompanied by sweet and sour notes of rum-soaked raisins, malt, and vanilla. On the palate, it is dry, velvety, with a clean and lasting finish.

Matsui Whisky is a company that produces and selects excellent Japanese Whisky in the Tottori province, the capital of Honshū Island in Japan, founded by entrepreneur Shuzo Matsui in 1910. With a 100-year experience, it has become an absolute reference worldwide, with its Japanese Whiskies featuring refined and elegant flavours like the The Tottori series, bottled in various types to satisfy the most discerning palates. With the Kurayoshi series, named after the distillery acquired and managed by Matsui, Whisky is produced in small batches using typically artisanal methods for the most demanding customers, loyal to tradition. The spring waters from the nearby Daisen Mountains are certainly one of the keys to the success of this distillery, which has grown thanks to a corporate philosophy focused on the continuous pursuit of the highest quality to convey in a sip of Whisky. The Tottori is a blend of the best selections of Japanese Whisky aged for 3 years in Bourbon barrels and strictly non-chill filtered. It is characterised by its smoky and pleasantly sweet, caramelised aroma, ideal for a well-deserved moment of relaxation. The Tottori Blended Japanese Whisky Aged in Bourbon Barrel, from the Japanese distillery Matsui, is the aged version of one of the most well-known Japanese Whiskies in the world, resting for 3 years in Bourbon barrels before being bottled. It has a golden and bright colour, with typical fruity and smoky notes on the nose, while on the palate it is rich in aromas including caramelised fruit and vanilla.

TASTING NOTES:
Aromas: red apple with honey, notes of vanilla and hazelnut with a hint of dried peach and a tiramisu finish and a delicate hint of caramelised wood.
On the palate: creamy texture, a combination of Neapolitan cream and cinnamon. Dry finish with notes of maple syrup and cherries.
Light acidity and notes of tobacco in the aftertaste.
Colour: bright amber, with golden yellow reflections.

Mexican whisky produced with four types of native corn from the valleys of Oaxaca. White corn and yellow corn are perceived in the notes of red apple and banana, while the purple and red varieties evoke the earthiness of huitlacoche, bringing the flavours close to the land.
The aging lasts 3 years and is distributed in three different types of wood: new French oak, used American oak, and ex-sherry casks, which provide the palate with notes of roasted cocoa, caramel,
spices and vanilla.

Prohibited Ley Seca is inspired by the era of American prohibition. It is a Mexican grain whisky made from 100% barley malt from the Bajio region in Mexico, aged for 3 years in lightly toasted American white oak barrels.
Its aroma, flavour, and body are ideal for enjoying neat but also for preparing a wide variety of whisky-based cocktails.

The Sibona Whisky is born from the distillation in a discontinuous bain-marie still of a fine Premium blend of malts, including peated malt. The long and patient aging in small barrels infuses the distillate with intense aromas of cocoa, leather, and honey, enriched by strong peaty nuances.
On the palate, it reveals a velvety and persistent character, with elegant spicy notes and a finish of dried fruit that envelops the senses.
Distilled with natural Eva water that springs from the highest source in Europe at 2,042 meters.

The Edradour 10 Years Highland Whisky is an expression distilled in the green terraces of the Scottish Highlands, strictly packaged in 70cl bottles and presented in an elegant tube. This whisky is known for being one of the most refined single malts, produced in Scotland's smallest traditional distillery, Edradour.

The 10-year aging process in carefully selected casks gives this whisky a perfect harmony of aromas and flavours. Characterised by an intense golden colour, the Edradour 10 Years Whisky reveals complex notes of dried fruit, malt, and light hints of peat on the nose. On the palate, its smooth texture allows you to savour tones of dark chocolate, vanilla, and a slight spiciness that lingers in the long, warm finish.

Ideal for whisky enthusiasts seeking a product with a unique story and a rich, enveloping flavour profile, the Edradour 10 Years Highland Whisky represents an excellent choice to enrich any collection of spirits. Perfect for sipping neat, to appreciate all its aromatic nuances.

Meet Monkey Shoulder, The Original. A blend of the finest single malt whiskies. Selected in small batches and then married together to consistently achieve the signature flavour of Monkey Shoulder in every bottle. The Original is a Speyside Scotch whisky full of fun and flavour, read on to discover the tasting notes and more.

On the nose: Spicy orange, vanilla, honey, and spiced oak.
Taste: Soft vanilla with spicy notes.
Finish: Medium length, spicy oak, and a hint of peppermint on the tail.

A deeper and smokier side of Monkey Shoulder, the perfect balance between sweetness and peat. Created by bartenders, for bartenders, this unique blend was so popular that it is now available in over 25 countries.

Nose: Oak smoke, soft vanilla and subtle citrus
Taste: Dry peat with creamy sweetness and spices.
Finish: Smoky and sweet