Redbreast 18 Year Irish Whiskey
$296.99
The Redbreast 18 Year is a single pot still Irish whiskey bottled at 46% after maturing in a mix of ex-Bourbon, Oloroso Sherry, Cream Sherry, and Tawny Port Casks.
Producer Description
"Introducing Redbreast 18 Year Old, the first permanent member of the Redbreast family in four years. With the addition of cream sherry casks this exquisite expression offers a unique twist on the classic Redbreast style.
"Matured by our Master Blender in a combination of ex-bourbon barrels and casks seasoned with the finest oloroso sherry, cream sherry and ruby port to elevate Redbreast’s Single Pot Still Whiskey to new heights. Bursting with berry fruit aromas, hazelnut chocolate tones, and caramelised stone fruit sweetness, our latest addition introduces a captivating array of new flavours that complement that signature Redbreast taste."
Redbreast 27 Year Irish Whiskey
$742.49
Bottled at 55.9%, this triple distilled single pot still Irish whisky was matured in Bourbon & Sherry casks before finishing in Tawny Port Pipes.
Angel's Envy Triple Oak Bourbon
$66.49
Sometimes two oaks just isn't enough. For those times, there is Angel's Envy Triple Oak.
That's right, Angel's Envy has officially entered the Oak Wars!
This Bourbon is bottled at 46% after being finished in a combination of French Oak, Chinkapin Oak, and Hungarian Oak.
Could this cask an oak escalation? Will Woodford Reserve retaliate with a Quadruple Oak offering? Perhaps a Jim Beam Quintuple Oak will be introduced? Where will it end?
Producer Description
"The artistry of Angel’s Envy Triple Oak lies in how each barrel’s character enhances the blend. The French oak brings the strongest flavor of all, providing hints of baking spices, chocolate, and cinnamon. It is complemented by the Chinkapin oak, a seasoned local Kentucky oak, which adds notes of caramel, vanilla, and a rich coffee layer. The Hungarian Oak balances the three, providing depth while uniting the finishes into one balanced flavor profile."
Hepburn's Choice Dailuaine 13 year
$82.79
2008 vintage Dailuaine bottled at 46% after 13 years in a Sherry Butt.
McGuinness Creme de Cacao White
$26.99
From the Producer
"McGuinness® Crème de Cacao White is clear and colourless, adding a sweet chocolate flavour that is clearly amazing!
Did You Know?
Crème de Cacao is a cacao (chocolate bean) flavoured liqueur, often scented with vanilla."
15%Abv
Cadenhead Original Burnside 28 Year
$328.49
This is a teaspooned Blended Malt - like originally distilled at Balvenie distillery and then "teaspooned with a small amount of Glenfiddich or Kininvie to ensure it cannot be sold or identified as Balvienie, or called a single malt any longer. It was distilled in 1996 and bottled after 28 years at 46%.
From Cadenhead's Website
Burnside*, created by William Grant & Sons, is what’s known as a ‘teaspooned’ malt. This blended malt displays notes of old leather books, gorse bushes, papaya and golden syrup. Superbly balanced with an abundance of flavour throughout.
*This is not a distillery name, Cadenhead's owns the trademark for the name "Burnside"
Cadenhead Enigma Lowland 11 Year
$95.99
This 2013 vintage Lowland single malt was matured in refill oloroso for 11 years before bottling at 57.5%.
Cadenhead Clarendon Estate Rum 12 Year
$133.19
This Cadenhead Rum bottling comes from Clarendon Estate in Jamaica. It was distilled in 2012 and then bottled 12 years later at 55%.
Clarendon Estate was formerly known by the name Monymusk.
Sons of Vancouver Wheated Rye Whisky
$98.99
A mash of 25% wheat and 75% rye bottled at 50.5% after maturing in ex-Bourbon & New Amercian Oak casks.
Producer Description
"This isn’t just rye whisky—it’s Canada’s original Wheated Rye. Crafted by our whisky-makers to be the ultimate sipping rye, the 25% wheat content lowers you into a soft, cloud of vanilla marshmallow fluff, allowing the perfect sweet balance to the warm pepper and baking spice of rye grain.
"Aged in a mix of ex-bourbon and new American oak casks, each batch has been meticulously blended to deliver layers of charred oak, toasted sugar, and crème brûlée sweetness."