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If you weren’t aware, I’m a total sucker for Caol Ila. It’s a very large distillery, but only a fraction of its output reaches the market as single malt. I’ve even heard rumors that significant quantities of unpeated malt are produced for blending needs. One thing I love about Caol Ila, much like some of its Islay neighbors, is how remarkably multifaceted it can be. It’s difficult to determine whether these stylistic ranges are intentional, as with Bruichladdich, or seasonal, as with Laphroaig, but this year we have three barrels of different styles and ages, each from classic refill hogsheads. The idea was to capture three faces of Caol Ila and present them at stupendous prices. This first cask is the youngest of the three, but also the most vibrant. The color is a juicy pale gold (0.3). The nose is shiveringly good, offering zesty citrus and salt, briny oiliness, salted capers, tense sea spray, and fresh green peat. With air, it moves further into a pure, taut vibrancy. The palate is intense, with a strong citrus character of lime and salt, followed by more brine and a long, peaty finish. An absolute laser beam for serious lovers of the high-intensity style but it also has plenty of sweet barrel and a deep rich texture to keep it balanced. Signatory is not officially offering top tier malt year after year at prices that outperform the market by larger margins.

Founded in 1815 by Donald and Alexander Johnston on Islay’s rugged south coast, Laphroaig has long been one of Scotland’s most distinctive distilleries, famed for its medicinal peat smoke, iodine richness, and unmistakable maritime intensity. There was a period not long ago when independent bottlers across Scotland were sounding the alarm about the availability of Laphroaig. Widespread consensus held that named Laphroaig would no longer trade on the open market as it once had, and for a time many teaspooned or unnamed Islay malts took the place of clearly identified stock. The result was significantly higher prices for casks bearing the Laphroaig name due to their perceived scarcity, and the few we encountered were often too expensive to consider. Fast forward three years and the market remains largely devoid of named Laphroaig, save for a few scattered casks, usually with the requisite markup. So when our friends at Dornoch indicated they had access to well priced, decade old Laphroaig, we knew we had to act quickly. This young and punchy Laphroaig features the famed Bessie Williamson and a peat fork on the label, an ode to the old ways. The whisky in this barrel was distilled on June 6, 2016 and bottled in March 2026. Matured in refill bourbon barrels, it drinks like a single barrel version of the classic 10 year cask strength at a healthy discount. A classical style with plenty of iodine and smoke, balanced by a creamy purity that is undeniable.

No other bottler is offering such a diverse selection of high quality casks at such compelling prices. The Thompson brothers entered the whisky business through pure passion, and that passion has opened doors within the complex and often opaque world of cask trading. As the exclusive US source for Thompson Bros whiskies, we are able to translate those relationships into remarkable opportunities for our customers. Hand selected by the team at Dornoch Distillery and approved by our own buying team, this exceptional cask underscores the uncompromising commitment to quality that has become synonymous with the Thompson Bros name. If you know anything about K&L, it is that we are enormous fans of independent bottlings from Bowmore Distillery. There is a tension and soul to the casks Bowmore releases to outside bottlers that is almost never exhibited in the official range. Perhaps the house style is sometimes shaped toward broad appeal, but no other Islay distillery offers such a wide spectrum of personality in its independent releases. Founded in 1779, Bowmore is a cornerstone of Islay’s whisky tradition. Situated on the shores of Loch Indaal, it maintains its own floor maltings and produces a spirit defined by a distinctive balance of coastal smoke and orchard fruit. This gorgeous, underpriced barrel was filled into refill bourbon on April 15, 2013 and bottled in March 2026. Casks like this serve as a timely reminder that greatness does not need to shout when it can smolder.

Classic ‘southern shores’ Islay from the onset: salty and medicinal on the nose, with smoked haddock, citrus fruits, and milk chocolate. The palate yields full-on hot peat, pipe tobacco, black coffee, licorice, and more chocolate. The finish is long and malty, with sweet smoke. Non-chill filtered. (GS, Fall 2018)

Although the “Botanist” name might suggest a floral gin, instead the flavor profile veers toward herbs and spices. There’s a subtle, herbal scent, with anise flavors up front, backed by coriander seed and cassia bark on the spicy finish. Made by Bruichladdich Distillery, which is renowned for its Scotch, on a pot still named Ugly Betty. Sold in an attractive, square-shouldered, gift-worthy bottle. (KN)

95 points Malt Advocate, "The flavors evolve on the nose and palate, with peat kiln smoke, fresh asphalt, damp earth warehouses, morning after campfire ash, and old boat dock contrasting nicely with toffee apple, crème caramel, delicate raspberry preserve and dried citrus. Long, smoky, spicy, briny, seaweed, dirty martini-tinged finish. This whisky comes from a combination of both sherry and bourbon oak-aged casks, and the marriage works. I also like that it retains some of its youthful brashness, while showing the depth that maturity affords a whisky. A delicious, well balanced, old-fashioned Laphroaig." John Hansell -Malt Advocate

Founded in 1815 on Islay’s south coast, Laphroaig has more than two centuries of distilling history. Its Càirdeas series takes its name from the Gaelic word for “friendship.” The 2025 edition presents Lore at cask strength, connecting this annual release series with one of the distillery’s established single malt expressions.

Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer’s yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines 'classy Islay.' Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous. *Best Buy* (PP)

Bruichladdich describes this as a “multi-vintage cuvee” and only Scottish-grown barley is used in its distillation. Ozone, lemon juice, fresh-planed wood, and a hint of honey appear on the nose. The palate features toffee apples, cinnamon, ginger, salt, and oily oak. Pepper, sea salt, and relatively dry oak in the finish are balanced by toffee sweetness. (GS, Fall-2018)

Launched in 2003, Uigeadail remains one of Ardbeg’s core offerings. Matured in a mix of sherry and bourbon barrels and bottled at cask strength. Peppery peat, warm tar, coffee grounds, machine oil, and black pepper on the nose. The palate is complex and rich, offering orange segments sprinkled with sea salt, dark chocolate, malt, and ever-present sweet peat. Nicely balanced. Lengthy in the finish, with smoky caramel. (GS, Fall 2018)

The Gordon & MacPhail Discovery range examines the core flavours at the heart of Scotch single malt whisky, and this is the headline of the Smoky side of things. A 13-year-old Caol Ila from the island of Islay, this is as typical a dram as you can get from the island, packed with sweet fruit and dark peat smoke.

Part of the permanent Ardbeg range since 2008, Corryvreckan is created from a blend of standard Ardbeg and Ardbeg aged in virgin French Limousin oak casks. Smoky bacon and seaweed, plus dark berries, prickly spices, walnuts, lemon, and sweet peat on the nose. Sweet and savory on the palate, with more lively spice, woodsmoke, phenols, and licorice. The finish is lengthy, with peat, sea salt, pepper, and black coffee. *Editors’ Choice* (GS, Fall 2018)

If you weren’t aware, I’m a total sucker for Caol Ila. It’s a very large distillery, but only a fraction of its total production makes it out as single malt. I’ve even heard rumors that significant quantities of unpeated malt are produced for their blending needs. One thing I love about Caol Ila is that, like some of its Islay neighbors, it’s remarkably multifaceted. It’s difficult to determine whether these stylistic ranges are intentional, like Bruichladdich, or seasonal, like Laphroaig, but we have three barrels this year of different styles and ages, each in classic refill hogsheads. The idea was to capture three faces of Caol Ila and present them at stupendous prices. This second barrel from Old Particular is starting to offer a wilder side of the wonderful north shore distiller. The color is a bright yellow gold (0.4). The nose is powerful with green pepper, lime zesty, dense green peat and tense ashy smoke. There's some lovely soft oak to mellow a bit to already and hints of smoked meats. Dense dark ash smoke envelopes the palate and doesn't relent. Smoking embers, mesquite, dark roast wood, and a tense salty finish. A totally wonderful and unexpected side of this fabulous distillery.

I was so excited to see this on the Douglas Laing list I jumped at the chance to taste this distillate. When the samples arrived I knew we had something special. Some might point to this barrel and exclaim about the price, and yes compared to many lesser names, this is an expensive 18 year old. But compared to other single barrel Bruichladdich this is EXTREMELY affordable. Single barrels of Bruichladdich from our friends at Dramfool traded for over $300 in the 10-12 year range. An 18 year from the Douglas Laing's rival Hunter Laing trades for over $400! So it's really a pretty good deal and simply the only old single barrel in the market. But all of that doesn't matter if you don't like how it tastes and for those expecting the big extracted wine-y style that many older Bruichladdichs exhibit (I'm looking at you Black Art) or even the toast-y character of the distillery 18, you'll be disappointed. Those who love the purity and character of old rugged Bruichladdich spirit on full display without any dressing or make-up - you'll rejoice. Let's see what we've got. The color is a minimalistic pale gold (0.3). The gorgeous nose offers classical aromatics - lemon oil, canary melons, cream of wheat, salty rocks, fresh salt meadows, butter cookies, barley tea, hints of industrial machinery, and old boats. The palate has plenty more of the lemon-y stuff with a big malt-y core and buttered salted biscuits. It's just a gorgeous old school version of this most modern malt that is seemingly not in existence elsewhere at the moment. Perhaps for some of the most discerning - this will be the whisky of the season.

Octomore's numbered releases are built as a set of experiments, and the .2 is traditionally where Bruichladdich begins to push cask influence against the clean bourbon-barrel reference of the .1. Edition 17.2 begins with exactly the same batch of 100% Scottish mainland Concerto barley as 17.1, peated to 81.0 PPM, but takes a radically different route through oak. The whisky spent four of its five years in second-fill French oak that had previously held Californian red wine and later bourbon, before a final year in first-fill Port barriques. Bruichladdich has never used this precise sequence for Octomore before. Bottled at 59.5% ABV, it remains unmistakably Octomore, but the smoke is wrapped in a darker, more vinous frame. Strawberry, blackberry and cassis meet peppery earth, while lemon zest and lime oil keep the fruit from becoming heavy. The smoke is initially less overt than in 17.1, but it builds steadily and remains profound beneath the berries and spice. Tasted beside 17.1, the value of the series format becomes obvious: identical barley and peat, transformed by an entirely different oak regimen. This is exactly what the .2 should be, not simply a finished version of the reference whisky, but a genuine cask experiment that changes the shape of Octomore without obscuring the barley or peat.

Each year on Ardbeg Day, the Islay distillery opens its doors for the Feis Ile festival—and the global Ardbeg Committee celebrates with a bold limited release. The 2025 edition, “Smokiverse,” debuts an experimental High Gravity mash: less water, more grain, and a denser, richer fermentation that amplifies intense flavor. Crafted to mark this year’s theme, “Experience High Gravity,” Smokiverse is peaty, fruity, and otherworldly in depth. This is Ardbeg at its most innovative—a high-intensity dram for the smoke-loving faithful. Tasting Notes from the Distiller: "Color: Gold. Nose: Bright gold. An explosion of fruity notes, reminiscent of smoked bubblegum, fuse with whiffs of ripening barley and toasted sourdough bread. A splash of water reveals dense, sweet, and aromatic peat smoke, accompanied by gently smoked tropical fruits. Taste: A rich, creamy mouthfeel drifts into sharp, sooty and spicy notes of creosote, aniseed, and clove. Tempered by the distinct sweetness of muscovado sugar, robust woody notes orbit rich charcoal. Finish: Finally, in an almost infinite finish, earthy peat moss fuses with sizzling bonfire embers." Limited availability.

Ardbeg doles out occasional limited releases for their avid fans, but for nearly a decade the core range consisted of just three whiskies: 10 year old, Uigeadail, and Corryvreckan. The addition of An Oa, matured in a combination of virgin oak, Pedro Ximénez sherry, and bourbon barrels, and married in a French oak ‘gathering vat’ prior to bottling, marks a reason to celebrate. An Oa is a more approachable Ardbeg. It lacks some of the typical oiliness, but flavor and complexity abound with hot peat, black tea, and peppery cloves. Die-hard Ardbeg fans should have no complaints, and new converts have a real treat in store. *Top 20 Whiskies of 2017* (GS, Winter 2017)

Many are aware of our affection for this wonderful new distillery on Islay. This, being their entry level product, deserves to be a benchmark. If nothing else it should provide a wonderful education for any Islay lover. What happens when you put Ardbeg spec barley into steel fermenters and Kilchoman's tall little still? Add an ultra fine heart cut and a thoughtful wood management program and you've got truly soulful whisky that's still Islay in every way. Proof positive that great whisky need not be old. Zesty and full of oceany brine, the peat at this age stands up and smacks you right across the face. Sweet malt and mild rancio notes whisper in, but one does not forget the rugged shoreline just below the farm where this whisky was distilled. A pleasure, to say the least.

The .3 release is always the most compelling statement of Octomore's obsession with provenance, but Edition 17.3 takes traceability to its logical extreme. This is a single-farm, single-field, single-vintage Islay whisky distilled from 100% Concerto barley grown in Irene's Field at Octomore Farm, just two miles from Bruichladdich. The barley was peated to a colossal 132.1 PPM, then the spirit was matured for five full years in a complex cuvée of first-fill bourbon barrels and second-fill European oak casks that had held Ribera del Duero wine, Sauternes, Eiswein and Syrah. Bottled at 60.9% ABV, it is the most heavily peated and highest-proof release in the core 17 Series, yet brute force is not the point. Salted caramel, smoked apple, toasted coconut, praline and vanilla cream emerge before the peat closes in with dry ash and deeply charred earth. Citrus oils and coastal salinity cut through the richness, while sweet barley remains visible beneath the cask and smoke. It is muscular, certainly, but also remarkably composed. Very few Scotch whiskies can identify their raw material with this specificity, and fewer still can do it at this level of intensity. For all the elaborate oak, 17.3 ultimately returns Octomore to its essential subject: how one field, one harvest and one place can survive distillation, peat and cask to remain recognizable in the glass.

Full-on Ardbeg on the nose! Hot tar, lemon juice, charcuterie, thick peat smoke, ginger, and a hint of Jaffa oranges. The palate is oily and well-integrated, with black pepper, coal tar soap, cloves, vanilla, and orchard fruits. Spicy in the lengthy finish, with more tar, peat, and salty oak. (GS, Fall 2020)

Octomore has spent nearly two decades making a mockery of the idea that young, enormously peated whisky must be crude. Since its 2008 debut, Bruichladdich's "Impossible Equation" has combined five-year age statements, near cask-strength bottling and peat levels that look almost comical on paper, yet the whisky remains remarkably precise. Edition 17.1 is the reference point for the new series, distilled from 100% Scottish mainland Concerto barley peated to 81.0 PPM and matured for its full five years at Bruichladdich in first-fill bourbon barrels. At 81 PPM, this is restrained by Octomore standards, though still far beyond the typical Islay malt. It is bottled at a formidable 59.7% ABV, without the cask gymnastics of the other two releases, allowing the quality of the distillate, barley and Islay maturation to stand completely exposed. The profile is classic modern Octomore: vanilla and warm custard at first, then pear drops, malt syrup and waves of dry, earthy smoke, smoldering oak and ash. A distinct coastal salinity keeps all that sweetness and power in check. This is not merely the simplest whisky in the trio. It is the control sample, and perhaps the clearest demonstration of why Octomore works at all: massive peat, serious proof and youthful energy rendered with astonishing finesse.

Take the classic Lagavulin and make it sweet? Keeping the peat and adding a chunk of sweet elements so that even the most vehement peat-haters are swayed? Sweet Peat is Lagavulin’s first new permanent expression in nine years. The whisky spent a full 11 years aging in first-fill American oak ex-bourbon casks, known for bringing sweeter vanilla notes to the palate, and that certainly shows here. Sweet on the nose, with peat smoke, sea foam, cedar, and pronounced honey and vanilla. Mellow on the palate, syrupy and smooth—peated but not overly peated– it still shows the classic (heather) bonfire and iodine notes along with strawberry jam, dark chocolate, and coffee. The finish has spice and peat to keep the fruit in balance. In general, it is light and sweet, almost candy-like. From the brand, “Sweet Peat presents peat in a way that tastes more approachable, while still delivering the depth and complexity long associated with Lagavulin.”

There’s simply no question that the great producers in Scotland are going to need to shift their strategy to recapture the hearts and minds of many drinkers who have abandoned the category. The softness in the broader Scotch category has almost nothing to do with changing tastes or the economy, but rather with the increased knowledge and expertise among consumers of single malt and the prices producers felt comfortable asking for their products. This all made sense when consumption spiked and it seemed like the world would be guzzling malt indefinitely. But the truth of the matter is that part of the reason consumption increased so much was that these products were creating a huge amount of value for their customers—not simply because people during COVID had extra money and nothing to do. Even the simplest economic theory should have informed the forecasters at the large producers that if you’re going to raise your prices while lowering the quality of the product available, you should expect to see a slowdown in sales. But instead, people continued to buy. So prices kept going up and quality kept going down. Now, faced with a consumer base that remembers the great deals and exciting whiskies of just a few years ago, producers are struggling to continue to connect. We’ve been incredibly lucky to be positioned in a way that allows us to continue offering great whiskies at incredible prices, thanks to our direct imports and incredible relationships with independent bottlers. But very few of the big brands are nimble enough to react in a meaningful way to the current market conditions. That’s why it’s so exciting to see a brand so near and dear to our hearts bring such an incredible whisky to market and offer it at an altogether reasonable price. Ardbeg at 15 years old is simply wonderful, and this expression does everything I want it to do. Let’s have a go! The color is a simply lovely deep gold (0.8). The nose is exquisite and perfectly Ardbeggian, with sooty white smoke, sweet lemon oils, hints of lanolin, ginger root, and craggy, salty ocean rocks. The smoke is so well integrated at this age that it almost seems approachable to a novice nose—but I know better. The beautiful, oily texture on the palate holds those aromas perfectly, offering green peat, tarry white smoke, sweet, lemony grassy malt, and a tense, wafting sweetness that balances everything perfectly. It’s simply so pleasurable that, in my opinion, it’s an instant classic. They say this will be VERY available, but I’m still buying as much as they’ll give me. I have a feeling they’ve forgotten just how much Ardbeg we can drink when the price and flavor are both there.

A whiff of wood smoke or char on the nose, creating an overlay to more classic notes of stone fruit, mango, red berries, apples, and vanilla. Still lots of fruited liveliness beneath the initial smoke, which develops more toward cigar box and cigar ash. The palate offers honeyed sweetness, crème brûlée, coconut cream, tropical fruits, red berries, and pepper spice. Smooth and mellow on the finish, but the flavors don’t linger long. *Ranked #2 in the Top 20 of 2024* (JM, Spring-2024)

This expression offers an uncompromising note of brine-laden peat and iodine, with charcoal and sweeter fruit notes also present. The palate is equally out there, with old-fashioned fabric Band-Aids, bladderwrack seaweed, black pepper, smoldering peat, vanilla, caramel, and sweet oak. The finish is as big as everything else, with barbecue, iodine, and asphalt. Still a classic! (GS, Fall 2018)

Distilled from Scottish barley, this is the first permanent age-statement Port Charlotte bottling. First and second-fill American oak and French wine casks were used for aging. Rock pools, lemon juice, caramel, but little overt peat on the nose. The palate boasts big orchard fruit notes, smoky coconut, and brine. Again, the peat is quite muted. Long and spicy in the drying, peaty finish. (GS, Fall 2018)

Founded in 1881 on Islay’s remote northeastern coast, Bunnahabhain takes its name from the Gaelic for “mouth of the river.” This 15-year-old single malt is titled “Turas Math,” meaning “good journey” in Gaelic—a fitting reference to the distillery’s enduring island heritage.

Bruichladdich’s The Laddie Rye returns for 2026 with a new recipe and a revised maturation program, continuing the distillery’s exploration of Islay-grown grains. This second U.S. exclusive release is an unpeated, six-year-old single grain Scotch made from 49% rye and 51% malted barley, shifting from the inaugural 2025 edition’s seven-year age statement and 55% rye, 45% malted barley recipe. All the grain was grown within 11 miles of the distillery, with rye supplied by Andrew Jones at Coull Farm. The project grew out of Bruichladdich’s work with local farmers to introduce rye as a rotational crop, supporting soil health and reducing dependence on agricultural chemicals. Maturation takes place entirely on Islay, and the cask selection marks another significant evolution. The 2025 edition combined first-fill bourbon barrels with first-fill toasted virgin American oak; the 2026 release uses first-fill bourbon barrels, second-fill American oak casks previously used as virgin oak, and bourbon barrels that have been de-charred and re-charred. This additional wood treatment gives Master Blender Adam Hannett another means of shaping the relationship between the rye spirit and American oak. Distilled, matured, and bottled at Bruichladdich, the new edition retains its predecessor’s 50% ABV and is bottled without chill filtration or added coloring.

Founded in 2005, Kilchoman is a farm distillery at Rockside on Islay. Its 100% Islay range connects the island’s agriculture with its whisky-making traditions, using barley grown on the distillery’s own farm, with malting, distillation, maturation and bottling all carried out on site. This “Rockside” single malt carries an 11-year age statement.

Wow! Look no further for a special Islay whisky for you or your favorite Scotch drinker. This one absolutely delivers the peat but is perfectly balanced. Some notes from the sherry-finished portion peek through on the nose. Cigar box and pleasant smoke waft your way, as well. The palate is elegant and does not overwhelm. Great structure and just enough finish. Superb!

Matured in a combination of re-charred red wine casks, Oloroso Sherry butts and Bourbon barrels, just a few drops of water were added post marrying to create the new core range offering from Kilchoman. It's bottled a gorgeous 114 proof without coloring or chillfiltraiton. The result is a colossal dram combining the natural peat smoke and citrus character of Kilchoman with dark fruits, rich spices and salted caramel sweetness from the high quality hand selected casks.

Founded in 1779, Bowmore is one of Scotland’s oldest licensed distilleries and stands on the shores of Loch Indaal in Islay’s capital. This 12-year-old Islay single malt carries the “Sherry Oak Cask” designation, linking the island distillery’s long history with sherry-cask maturation.

Product details coming soon.

Few spirits in Scotland are rarer than those from the two tightly controlled distilleries on Islay's southern coast. Over the years, we have occasionally offered both named and unnamed versions of this special spirit, but every time we do there is a feeling that it might be the last. These stocks almost never appear on the independent market, and true single casks are rarer still. What has never been surprising is the outrageous cost they command. Our last named Ardbeg single cask was a Chieftain's barrel, 15 years old and priced at $240. Before that, only a tiny handful of Ardbeg single casks had been made available to us over many, many years. So when we saw the magic word "Kildalton" on this sample, we assumed it had to be something unusual or off-profile. Perhaps an unpeated version, or maybe a teaspooned blend. Not this time. This exudes that beautiful, ashy white smoke we know and love from the masters at the end of the road on Islay's south shore. Distilled on October 31, 2006, it was filled into a refill butt and aged for nearly 20 years before being bottled at full cask strength of 52.7%, without chillfiltration. Very few barrels at this quality to price ratio have ever existed and while we'd welcome many more like it, its unlikely that these sorts of stocks will become a regular feature of our selection.

A seductive brininess and waves of oily peat-reek greet the olfactory sense. The palate entry finds a surprisingly buttery-creamy leaning along with the peat-reek; at midpalate the flavor becomes concentrated, oily, malty sweet, and only moderately peaty. Ends on a sweet malty note. Builds from stage to stage, each phase being better than the last. *Best Buy* (PP)

Founded on Islay’s south coast in 1816, Lagavulin is one of the island’s historic distilleries. Distilled in 2007, this 2023 Distillers Edition is a single malt Scotch given a second maturation in casks seasoned with Pedro Ximénez sherry, a defining production feature of Lagavulin’s Distillers Edition series.

Elements of Islay Beach Bonfire is a limited edition blended malt from two characterful Islay distilleries. For this whisky, Elements of Islay Head Blender was inspired by the image of a beach bonfire on Islay the colors, heady smoke and collision of the flames and sand. The perfect reward following an outdoor adventure. This blended malt brings together whisky matured in New Oak, Bourbon, Refill and Sherry Casks. It is a powerful blended Islay malt with a rich herbaceous flavor, enveloped in bonfire ember smoke with a sweet spice finish. Non-chillfillterd, natural color. Limited Edition - 480 bottles for the US. Tasting notes from the bottler, "NOSE Oyster shells and bonfire smoke blend with rich baking spices and subtle notes of cherry and tarragon. Hints of mint and black pepper temper lemon oil and caramel cooking on a wood burning stove. PALATE Bourbon-soaked Amarena Cherries, with baked vanilla pods, cinnamon and light ginger are surrounded by rich wood smoke. Touches of traditional, medicinal Islay peat play against a wonderful herbaceous character. FINISH Warm and long, with more wood fire and soft brown sugar. A gingerbread spice starts to develop long after the last sip."

Another incredible barrel of that magical spirit from the ridiculously underrated distillery in the eponymously named village. The opening of modern Bowmore stocks to the wider world is one of the most exciting stories in Scotland today. This fabulous distillery has always been near and dear to our hearts. At the same time, while the stocks coming through our bottling partners are more exciting, affordable and delicious than ever, the distillery itself seems to be having something of an identity crisis. It appears to have positioned itself as a luxury brand, but at its heart Bowmore has always felt much more like Springbank than Macallan. Regardless of how the brand chooses to present itself in the future, there's no question that the incredible stocks they've made available to our bottling partners represent some of the most dynamic malts on the market today. They run from gamy, deep, dense, dark and tarry to pure tropical fruit, with every flavor in between. This beautiful 12-year-old leans toward the tropical side, with coconut and dried mango alongside weathered leather, chocolate ganache and sweet BBQ smoke. Distilled on November 6, 2013, it was filled into a refill american oak hogshead and bottled in the summer of 2026 at a natural cask strength of 59.2% alc. by vol., without chill filtration or coloring of any kind.

Product details coming soon.

Product details coming soon.

Product details coming soon.

Founded in 1815 by brothers Donald and Alexander Johnston, Laphroaig stands on Islay’s south coast. The distillery remains among the few in Scotland with traditional floor maltings, where a portion of its barley is malted on site—a connection to the hands-on production heritage behind its single malt Scotch whiskies.

Bid on this bottle of Ardbeg "Ardcore - Committee Release" Islay Single Malt Scotch Whisky. Islay, the southernmost of Scotland’s Inner Hebrides, is renowned for producing some of the boldest and most distinctive single malt whiskies in the world, defined by their smoky, peaty profiles and briny maritime notes. The island’s unique character comes from its abundant peat bogs, soft mineral-rich water, and coastal climate, all of which deeply influence the flavor and maturation of its whiskies. With a whisky-making history that dates back centuries, Islay remains a place where tradition, natural elements, and craftsmanship converge to create a style beloved by purists and debated by many.

Bid on this bottle of Caol Ila 12 Year Old Islay Single Malt Scotch Whisky (92WE). Wine Enthusiast: "A seductive brininess and waves of oily peat-reek greet the olfactory sense. The palate entry finds a surprisingly buttery-creamy leaning along with the peat-reek; at midpalate the flavor becomes concentrated, oily, malty sweet, and only moderately peaty. Ends on a sweet malty note. Builds from stage to stage, each phase being better than the last. *Best Buy* (PP) " (06/2006)

Bid on this bottle of Ardbeg 13 Year Old "Fermutation - Committee Release" Islay Single Malt Scotch Whisky. Ardbeg is a historic Islay distillery known for producing some of the world’s most intensely peated single malts. Though bold and smoky, its whiskies also balance sweetness and spice, often aged in bourbon and sherry casks for added complexity. With core expressions like the 10-Year and cult favorites such as Uigeadail, Ardbeg has earned a loyal following among adventurous whisky lovers.

Bid on this bottle of Ardbeg "Ardcore - Committee Release" Islay Single Malt Scotch Whisky. Islay, the southernmost of Scotland’s Inner Hebrides, is renowned for producing some of the boldest and most distinctive single malt whiskies in the world, defined by their smoky, peaty profiles and briny maritime notes. The island’s unique character comes from its abundant peat bogs, soft mineral-rich water, and coastal climate, all of which deeply influence the flavor and maturation of its whiskies. With a whisky-making history that dates back centuries, Islay remains a place where tradition, natural elements, and craftsmanship converge to create a style beloved by purists and debated by many.

Bid on this bottle of 2006 Lagavulin "Distiller's Edition 2021" Islay Single Malt Scotch Whisky. The yearly Distiller's Edition from this excellent Islay classic malt is one of the year's most hotly anticipated releases. It's necessarily collectible or rare, but so many people find it consistently delicious. It starts with well-aged, smokey malt from the famous south shore distillery. The oily and richly peated whisky is filled into fresh Pedro Ximinez sherry casks for an additional aging for about a year. Drawn from the cask and bottled at 86 proof, it couples the wild intensity of Islay peat with the robust sweetness of the famous Spanish wine. There are few malt drinkers, even those not specifically predisposed to smokey scotch, that can deny the obvious deliciousness of this special release.

Bid on this 1-700 ml bottle lot of Lagavulin 16 Year Old Islay Single Malt Scotch Whisky (700ml) ((90-95WE), 93WA). Wine Enthusiast: Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer’s yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines 'classy Islay.' Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous. *Best Buy* (PP) (06/2006)