Cadenhead Small Batch Fettercairn 10Year
$104.99
This indie Fettercairn distilled in 2009 comes to us courtesy of Cadenhead's, which is the oldest independent bottler in Scotland. This 10 year old small batch came from two ex-bourbon barrels that were married together and bottled at a cask strength of 57.3% ABV. Of the 516 total bottles, only 24 are coming to KWM!
Cadenhead Small Batch Strathmill 27 Year
$299.99
VERY LIMITED - ONLY 6 BOTTLES COMING TO KWM
This Cadenhead Small Batch Strathmill was distilled in 1991 and bottled at 27 years of age. It was aged in one single hogshead and bottled at 46.1% ABV.
Producer Tasting Note
Cadenhead Small Batch Bunnahabhain 5Year
$79.99
Only 6 cases of this feisty, young and well priced Bunnahabhain have come to Canada, exclusively to KWM. Early demand has been high as this heavily peated young whisky has had good reviews, and the style has many fans! The product of 3 ex-Bourbon Barrels, distilled in 2013 and bottled after 5 years at 58.9%. 86.24 Whisky Base Score.
Producer Tasting Note
Nose: Oily and grassy with background peat. Very industrial. Some black pepper with, fennel and lemon thyme. becoming creamier.
Palate: Dry ash, and then smoking hit oil, pear skins, whole limes, runny honey and a hint of mezcal.
Finish: Drying smoke and then becoming oilier and giving way to creamy stuffed peppers and a hint of engine oil.
Scotch Malt Whisky Society 26.127
$143.99
JUICY DELIGHT!
This 7 year old from the Highlands was matured in a 2nd fill barrel and is 60.9%.
Flavour profile: Juicy, oak & vanilla.
Outturn: 235 bottles.
Panel's tasting note: "Immediately we were dipping a rich and buttery brioche into honey before a whiff of freshly squeezed lime and a salty sea spray teased our olfactory system. On the palate neat, all very refreshing like mint flavoured lozenges and cinnamon flavoured salt water taffy with a hint of sorghum in the finish.
With a drop of water, a very citric aroma greeted us at first before the warming scent of vanilla pudding, as well as a freshly cut beech wood pile of firewood appeared. We then tasted yummy pineapple tofu with coconut rice followed by white chocolate and cardamom mousse."
Scotch Malt Whisky Society 66.135
$131.24
WARM, AVUNCULAR MASCULINITY
This 12 year old from the Highlands comes in at 59.3% after maturing in a refill hogshead.
Flavour profile: Lightly peated.
Outturn: 320 bottles.
Panel's tasting note: "The initial nose is quite light – polished wood, leather and socks drying on a wood-burning stove – but it grows darker with time –liquorice and dark chocolate sweetness, coal bunkers and nutty smoke. The neat palate has more of everything – sweeter, smokier and spicier – Victory V lozenges and aniseed, tar and tobacco, spiced nuts and earthy smoke – even some blackcurrant and pomegranate fruity intensity.
Water shifts the nose to somewhere between an old-fashioned apothecary and a leather elbow patch, pipe-smoking, warm, avuncular masculinity. The palate now turns sweet and savoury – roasted squash, sage, charred chili, peat smoke and tar – very tasty indeed."
Scotch Malt Whisky Society 123.28
$124.94
A FROLIC IN THE CLOVER
This 9 year old Highlander comes in at 61.7% after maturing in a 1st fill barrel.
Flavour profile: Sweet & spicy
Distilled on: 29 August 2008
Outturn: 206 bottles
Scotch Malt Whisky Society 73.114
$206.99
TOTAL ECLIPSE OF OLOROSO
This 17 year old Speysider spent 15 years in an ex-oloroso butt before being transferred to a 1st fill Pedro Ximenez butt for the remainder of its maturation, and comes in at 56%.
Flavour profile: Deep, rich and dried fruits.
Outturn: 496 bottles.
Panel's tasting note: "The skies darkened as clouds of black cherries and grapes loomed over a hot bodega warehouse. Aromas of grape must and oxidized apples and pears merged with tart hazelnuts, almonds and smouldering twigs. As a sherry butt moved in front of the sun we found ourselves in the shadows amidst dark fruits, cinnamon and nutmeg whilst chocolate covered brazil nuts tumbled onto the dusty earth.
As water dripped into the glass flavours of dates, prunes and salted caramel became bound together with thick tar. Then the light oily character of fine Riesling wine rippled over porcini mushrooms as cocoa nibs and coconut joined hazelnut praline and liquorice on the silky finish. After spending 15 years in an ex-oloroso butt this was transferred to a 1st fill Pedro Ximenez butt for the remainder of its maturation."
Scotch Malt Whisky Society 96.24
$130.89
SWEET, WARM AND LIVELY
This 12 year old Highlander comes in at 57.9% after maturing in a refill barrel.
Flavour profile: Spicy & dry.
Outturn: 201 bottles.
Panel's tasting note: "On the nose, initial candy sweetness (including apricot Danish, cherry fudge and bourbon biscuits) gives way to hay, dried flowers and basketry – eventually hints of tobacco. The neat palate has nutty sweetness (Cadbury’s Whole Nut, almond croissant) mouth-filling warmth (iced gingerbread, embers, chili) and a kind of popping candy fizz at the end.
The reduced nose finds Neapolitan ice-cream and Turkish Delight, but deepens and develops the tobacco, rye bread and aniseed notes. The palate is still sweet and warming – candied ginger, liquorice stick and dry leather with that lively finish turning to bitter lemon and classic champagne cocktail."
Scotch Malt Whisky Society 135.14
$157.99
TRIPPING THE LIGHT FANTASTIC
This 13 year old Highlander was matured in an ex-bourbon hogshead before being transferred to a 1st fill charred red wine barrique, and comes in at 55.4%.
Flavour profile: Lightly peated.
Outturn: 247 bottles.
Panel's tasting note: "A rather bonkers aroma of strawberry toothpaste, smoked mint, lapsang souchong tea, salt baked fruits, rye spice, caraway, smoked beer, horseradish and smoked fish. With dilution there’s medical marijuana, nutmeg, smoked salmon, burlap, smoked mussels, brine and hot paprika. The madness continues on the palate with lime oil, cured meats, concentrated peat extracts, medical tinctures, oyster sauce, preserved lemons, raspberry trifle, sandalwood, newspaper ash and cough medicine.
With water there’s taramasalata, sardines in brine, olive oil, coal tar soap and salty kedgeree. A crazy yet hugely enjoyable dram that was matured for 13 years in an ex-bourbon hogshead before being transferred to a 1st fill charred red wine barrique."