R800 R1500

balblair 12Yo (r890, Whiskybrother)

It’s one of those classic

Highland styles that works in any setting – fresh, citric, and on the lighter side without risking blandness. We’re also fans of the manufacturer’s refusal to use chill-filtration, which some brands use to filter out the natural sediment in whisky that can cause it to go hazy when you add ice or cold water.

Dispensing with that retains much of the texture and weight lost by interfering with the spirit. We see that in this 12 Year Old, which has a slightly oily, mouth-coating creaminess to it.

BRUICHLADDICH the CLASSIC LADDIE (r965, WILD about WHISKY)

OK, OK, we’ll help you out with this one: Brook-laddie. Hailing from the wind-battered shores of the Isle of Islay, Bruichladdich is a distillery we have a soft spot for. Much of the original equipment from its founding in 1881 remains, whilst novel cask types – including many seasoned with world-class wines – have been sourced to redefine coastal Scotch whisky. And whilst the Laddie range is pretty extensive nowadays, we often find ourselves returning to the Classic Laddie, a fresh, creamy malt with a discernible sea-spray salinity – a beautiful whisky.

tamdhu batch strength batch no. 5 (r980, Whiskybrother)

Sometimes, those easy drinking whiskies won’t do. When we’re after something much richer and full-bodied, we turn to heavily sherried Scotches. By that, we mean those that have been matured in casks that previously held Spanish sherry. The type of sherry previously in the barrel makes all the difference; fino and amontillado imparts maturing whisky with dry, nuttier notes whilst oloroso and pedro ximénez (PX) give whiskies their blood-red colour and sweet, rich flavours.

When we’re looking for the latter style, we pick up a Tamdhu. The fifth edition of its Batch Strength expression illustrates why; this whisky is as wintery as they come – nutmeg, raisins, you name it.