A truly unique pot-still rum from Fiji in the South Pacific. After being distilled in 2004 by South Pacific Distillers, the rum traveled to the Philippines for 12 years of tropical maturation until 2016, after which it was transferred to Liverpool for fur
Craigellachie 23 Years with extended maturation, showing ripe fruit, honey, citrus and beeswax, refined and open with a long, soft and lightly drying finish.
A graceful single malt marrying Irish smoothness with the refined character of Burgundy wine. Finished in a single Burgundy cask for notes of red berries, caramel, spice, and warm oak. Cask strength, non-chill filtered
Aged in Bourbon Barrels before being finished for 6 months in Oloroso Sherry Hogsheads sourced from producer Miguel Martin in Jerez. Richer and fuller than the Kilmory edition with notes of sweeter spices and fruit.
James Eadie Teaninich is a fresh Highland whisky with apple, citrus, malt and vanilla, clean and focused with light spice and a medium-length, fresh and slightly dry finish.
James Eadie Dailuaine 10 Years is a full Speyside whisky with dried fruit, raisin, caramel and spice, firm and slightly dry with sherry influence and a long, warm finish where oak and fruit linger.
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