There have been so many exciting new whiskies hitting our shelves that we don't quite have space to put them all out. There's the first new distillery in the Glasgow docklands for over a hundred years, and a farm-to-dram distillery in (wait for it) Yorkshire - Uncorked's first English whisky. And we've also got a raft of fabulous, super-limited single cask bottlings from top distilleries. /NT
Single Malt
Clydeside Napier 46% (Lowland)
Clydeside is a gleaming new distillery in the heart of Glasgow's former industrial docklands, where ships built by Robert Napier once departed to sail the world. This lovely Lowland whisky has been matured for over 6 years in Oloroso sherry casks, and that has brought a richness and spiced depth to its natural grassy, malty character.
Spirit of Yorkshire Filey Bay Flagship 46%
When Yorkshire farmer Tom Mellor realised his barley was being malted for distillation in Scotland, he saw an opportunity. Nobody else in Yorkshire was making whisky, and he even had his own pure water source. His Spirit of Yorkshire Distillery released its first whisky in 2019. Matured in ex bourbon casks, their Filey Bay Flagship is creamy, honeyed, fruity and grassy, with a lovely smoothness of flavour that comes with a textural richness on the palate.
Single Cask
When Yorkshire farmer Tom Mellor realised his barley was being malted for distillation in Scotland, he saw an opportunity. Nobody else in Yorkshire was making whisky, and he even had his own pure water source. His Spirit of Yorkshire Distillery released its first whisky in 2019. Matured in ex bourbon casks, their Filey Bay Flagship is creamy, honeyed, fruity and grassy, with a lovely smoothness of flavour that comes with a textural richness on the palate.
2014 AD Rattray Mortlach 10 yo 60.8% (Speyside)
This classic Speyside distillery is sometimes known as 'the Beast of Dufftown'. It's neither double nor triple distilled; the secret here is the staggered, mathematically complex 2.81 distillation system, with different stills sorting and redistilling some streams of spirit. That brings a savoury, umami twist to the naturally sweet, rich Speyside style. This bottling has a creamy, honeyed character, with notes of oat, citrus and caramel.
2013 AD Rattray Staoisha 12 yo 55.9% (Islay)
Bunnahabhain is the Islay 'imposter', the whisky that as a rule refuses to toe the Islay line of heavy peating. But every rule has an exception, and this is it. When Bunnahabhain want to bottle a peaty malt, they call it Staoisha. You'll love it or hate it: think coal tar and kippers, peat smoke and briny shorelines.
2010 AD Rattray Craigellachie 16 yo 55.8% (Speyside)
At the confluence of the Spey and Fiddich rivers, Craigellachie sits at the beating heart of Speyside. This lovely, mature whisky has done time in both ex-bourbon and ex-sherry barrels, and has a lot to show for it. Think custard, butter, wax and camphor, with the complexity and haunting richness that age brings.
2007 AD Rattray Invergordon 18 yo 54.0% (Highland)
Rather than malt, this is a grain whisky, from one of Scotland's dedicated grain distilleries. The grain in question is a mix of barley and corn, and grain whiskies do tend to be richer and sweeter than their malt counterparts. With confectionery notes of fudge, toffee and caramel, this beauty of a whisky takes me right back to a childhood memory of standing outside an Edinburgh fudge shop, taking in the smells and counting my pocket money.
2007 AD Rattray Pulteney 18 yo 53.4% (Highland)
Pulteney is one of the northernmost distilleries in Scotland, perched out on the coast at Wick. This well-matured 18-year-old is a beauty, bringing a maritime character to ripe orchard fruits and warming spice, all with the added complexity and finesse of age.
