Showing 2411–2420 of 3297 results
Delamain Pale & Dry XO Cognac 70cl, 40%
A blend of long-aged XO Grande Champagne Cognacs, Delamain Pale & Dry benefits from a lengthy two-year marriage period in cask after assemblage before being bottled, resulting in a beautifully smooth roundness and flavour integration on the palate.
Deanston Virgin Oak (70cl, 46.3%)
Deanston Virgin Oak is made with young whisky which has been finished in brand new oak casks from Kentucky. Always a pleasure to have Deanston single malt Scotch whisky around, as they are certified by the Organic Food Association and power their distillery using hydro energy, so you can always feel good about the delicious dram in your hand.
Deanston Kentucky Cask Matured 70cl, 40%
This funky looking bottle contains Deanston whisky with an emphasis very much on the Bourbon cask provenance.
The Highland distillery’s spirit has been aged a combination of first and second fill former Bourbon casks, before being treated to “soft filtration” and bottled.
The result is a light, crisp dram with notes of bright Bourbon oak, creamy grain, malt, vanilla, apples, pears, light pineapple, toffee, butter, a little peppery cinnamon spice and some honey.
The back label suggests enjoying this dram “any damn way you like”, highlighting its potential as a mixing malt. Indeed, we reckon this dram would do brilliantly served over ice with lemonade or cream soda.
Deanston 21 Year Old 2000 Organic (70cl, 50.9%)
This limited edition single malt Scotch whisky from Deanston was made using organic malt and matured in organic ex-bourbon casks, before a finishing period in organic ex-fino sherry casks. At 21 years old, this Highlander is part of a limited annual release totalling 2,784 bottles. At a cask strength of 50.9%, non-chill filtered and with no added colouring, it’s a dram bursting with flavour, and an intriguing addition to the burgeoning category of environmentally conscious whiskies.
Deanston 18 Year Old (70cl, 46.3%)
An 18-year-old Deanston single malt matured in first-fill bourbon casks. The distillery’s characteristically honeyed, fruity character is turned up to eleven and supplemented by the fresh tropical flavours, and rich, airy vanilla notes of American oak, all married and mellowed by a long, 18-year rest. Fantastic stuff.
Deanston 15 Year Old Tequila Cask Finish 2007 (70cl, 52.5%)
This limited edition from Deanston distillery was finished in ex-tequila casks from Altos, Jalisco. Bottled at cask strength as a 15-year-old expression, the nose has rich, nutty and fruity aromas, joined on the palate by relatively dry notes of caramelised agave, baked apples and warm spices.
Deanston 12 Year Old (70cl, 46.3%)
The new, relaunched 12 year old, this single malt has been bottled at a slightly higher proof, negating the necessity for chill-filtration and as such retaining more of its original charm. A lovely dram from the Deanston distillery.
Deanston 10 Year Old Bordeaux Red Wine Cask Finish (70cl, 46.3%)
Originally released for the Travel Retail market, this 10 year old single malt from the wonderful Deanston Distillery was finished in casks that had previously held red wine from the world-famous Bordeaux region of France. This wine cask finish has imparted a full-bodied sweetness to the whisky, balancing its creamy, malty notes with splashes of damson, cherry and just a hint of dark chocolate. A superb late night dram, this one.
Dead Man’s Fingers Spiced Rum (1L, 37.5%)
A spiced rum created by the chaps behind The Rum & Crab Shack in St. Ives (which serves tasty seafood and top rum – sounds excellent to us). This is made using a blend of Caribbean rums alongside a hearty helping of spices. When ordering, make sure to only ask for measurements in fingers like the cool people in films do. “Three fingers of Dead Man’s Fingers please, barkeeper!”
Dead Man’s Fingers Raspberry Rum (70cl, 37.5%)
This right here is what you get when you combine Dead Man’s Fingers original Spiced Rum with raspberries! There’s a touch of citrus in there too to balance out the sweetness fruitiness, and we’re just raring to try this in a Raspberry Daiquiri.