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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.

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)

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)

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.

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.

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.

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)

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)

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.

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!

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.

Bid on this bottle of 2012 Port Charlotte SC:01 Sherry Cask Islay Single Malt Scotch Whisky. The latest release from Port Charlotte features 100% Islay grown Concerto, Propino, Publican, and Oxbridge barley - a first for the Port Charlotte Cask Series. This 2012 vintage spirit was aged 9 years in 3 different parcels. The first parcel comes from sherry butts recasked into first fill Sauternes casks. The second parcel is 2nd use American Whiskey barrels that were subsequently recasked into 2nd fill Sauternes. The final parcel is a combo of first and 2nd fill American Whiskey barrels recasked into first fill Sauternes. Peated to 40ppm and bottled at cask strength and without chill filtration, this is a worthy follow up to the previous Port Charlotte bottlings.

Bid on this bottle of Octomore "13.3 Edition" 100% Scottish Barley Heavily Peated Single Malt Scotch Whisky. ** No Tins, bottle only*** Super-heavily peated (129.3 PPM) 100% Octomore Farm, Islay-grown, Concerto barley harvested in 2015 and distilled in 2016. Matured for 5 years in a combination of first fill ex-American whiskey as well as second fill ex-European oak casks from the Rivesaltes region of France and the Ribera del Duero region of Spain.

Product details coming soon.