This Twelve Year Old Aberlour has been matured in two cask types, traditional oak and Sherry oak casks. Especially selected every year, they are filled with whisky and quietly aged for a minimum of twelve years; then the casks are married together. Traditional oak casks encourage the subtle character of Aberlour to develop, whilst Sherry oak casks add hints of ruby gold colour and a deep and rich flavour to the whisky. A perfectly balanced single malt with notes of fruits and spices.

Further inland... These whiskies hero the use of highland peat and are therefore rich and smoky in character.

Jim Murray's Third Finest Whisky in the World for 2010, Amrut Fusion is distilled from barley from Scotland and India, making this a true fusion of countries.

This Single Malt Whisky is crafted to highlight six malts, as opposed to the traditional one or two, providing a richer and more expressive flavour, full of distinct regional character. Matured predominantly in toasted and charred Australian apera casks, ex-bourbon and their own 36-month air-dried ex-rye casks this whisky reveals fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose with a luscious palate of sticky date pudding, amaretto and espresso.

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. A burst of intense smoky fruit escapes into the atmosphere - peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. Savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and an oceanic minerality brings a breath of cool, briny seaspray. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer with warm hazelnut and almond toffee.

Ardbeg Uigeadail (pronounced 'Oog-a-dal') takes its name from the brooding, mysterious loch which provides the peat-laden water for Ardbeg. This is a special vatting of different styles of Ardbeg, marrying together its traditional deep, smoky notes with the luscious, sweet, raisiny tones of old ex-sherry casks.

Triple distilled and matured for over 12 years. The result: a Lowland single malt whisky with the tempting aroma of toasted almonds, caramelised toffee and the signature smooth, delicate, Auchentoshan taste.

A sophisticated blend of whiskies selected at their peak, honed into a drink that's the result of passion for the craft. A honey-sweet scotch whisky perfectly balanced with oak and vanilla notes. To select the exact recipe for Ballantine's 12 year old, Ballantine's master blender samples a lot of whiskies. So it's no wonder it's his favourite whisky when he's off the job. It's a blend for the patient drinker who can't wait to enjoy it again. Ballantine's 12 was made with a passion for whisky, for those with a passion for whisky.

Start off your night with the original of the Ballantine's Family. Staying true to the original recipe since 1910 - blending 40 different whisky's in each bottle. The result is a balance of subtle, sweet red apple and milk chocolate with a smooth vanilla finish. We don't think there's any improving this blend, taste it to find out why.

Bell's brings together malt and grain whiskies from Scotland and matures them in selected oak casks for a rich flavour.

The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to our signature style and richly layered Speyside Single Malt.

Crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.