Blended Malts are malt whiskies that have been produced at more than one distillery before being blended together - these should not be confused with blended whiskies as they are bottled without the addition of grain whisky. Read More »
An easy-drinking blended malt based on Glenrothes and Tamdhu from the famous Cutty Sark brand, established by Berry Bros & Rudd in 1923. While still faithful to the delicate Speyside Cutty style, this is noticeably fuller than the blended whisky of the same name.
Sheep Dip is what used to be referred to as a vatted malt: a blend of malt whiskies with no grain element. Crafted by Richard Paterson of Whyte & Mackay for the Spencerfield Spirits Company, the malts used are aged between 8 and 12 years old and are from good quality first-fill casks.
Monkey Shoulder's easy-drinking blend of three single malts - Balvenie, Glenfiddich and Kininvie. Named after the injury distillery workers were prone to suffering as a result of turning the malt, this special edition is presented in a cage.
Please note this is limited to three bottles per customer.
This is an 8 year old bottling of independent bottlers Wemyss' The Hive. Wemyss name all their whiskies by their flavour profile, with the help of Charles Maclean, the whisky writer. The Hive selection of malts are intended to (as the name suggests) have a honeyed taste profile.
A 12 year old Blended Malt from award winning independent bottler Wemyss. A vatting of 16 different whiskies with a hefty slug of 12 year old Islay malt to give it a rich and malty feel with a smack of peat smoke.
A 12 year old blended malt whisky from independent bottler Wemyss, built around Speyside whisky matured in both fresh and refill sherry casks for a rich, sweet and spicy dram with the emphasis on honey, as you might have guessed from the name...
International Spirits Challenge 2012 Silver Medal
Douglas Laing's Big Peat is a blended Islay malt made up of Ardbeg, Caol Ila, Bowmore and, shockingly, Port Ellen - and with pedigree like that, Big Peat is a nailed-on winner. Picked up the top prize in its category at the World Whisky Awards 2010, and 96 points in Jim Murray's 2011 Whisky Bible, along with the award for Best Vatted Malt.
A vatting of top-quality Highland malts that undergo a unique secondary maturation in American casks capped with new French Oak heads, adding an extra layer of spicy flavour and complexity. The result is fruity and rich with clove and vanilla notes.
Scallywag is a new addition to the Douglas Laing range. A blend of Speyside malts, including Mortlach, Macallan and Glenrothes aged in a combination of sherry and bourbon casks, this is a rich and complex vatting.