This whisky is truly unique because it is the most peated sample the distillery has ever produced under the name of Bruichladdich. The peating level of the malt is 79 ppm.

Scotch is traditionally matured in bourbon and sherry casks. Hence this bottling matured in a virgin American oak cask is truly unique.

This whisky has been maturing for 18 years in first-fill Oloroso sherry cask. As a result, it has black pepper, leather notes, and explosive sherry sweetness. Although this whisky was made of peated barley and has vivid smoky notes, it is also very creamy and tender with a long and warming aftertaste.

This unique release is a bold experiment of maturation in Jamaica Rum cask, which transferred into smoky whisky its sweetness and maltiness.

This whisky can conquer any connoisseur, that is why everyone wants to add it to their collection. It is cask strength, non-chilled and has no caramel in it. BenRiach 32 was bottled in its original appearance.

Bottled at the age of 35, cask strength, non-chilled and no caramel added. Fettercairn 35 Years Old 1978 53.5% has the power to surprise everyone!

The first release of our collaboration – Mortlach. This is the oldest distillery in the modern capital of whisky production – Dufftown. Founded in 1823, the distillery still produces old-style whisky. We have been looking for a bourbon cask that would fully convey the main characteristics of taste and aroma inherent in this type of aging. And it seems that we have found it.

The idea behind this release was to study the development of one whisky in two different casks. On the one hand, we lost the strength, but on the other – we discovered new flavors. As a result, we have a great whisky, which happened to be a great digestive or a pleasant dinner finale.

What’s in common between whisky and sherry? The producers of both consider these beverages the best medicine in the world and a panacea for all diseases. This whisky can easily transfer you to a fairy tale. The image of the sea, exciting songs, and sounds of a guitar will pierce your heart after this digestif.

UWCC members, together with Whisky Corner experts, were monitoring the whisky maturation process and controlling the gradual set of its refined and unique taste. On October 14th, 2017, this whisky turned 22.

The process of whisky maturation in different casks is very fascinating and sometimes unpredictable. Years and years of such experiments allow us to affirm that the brighter and more distinctive was the wine in the cask, the more features it can convey to whisky. To date, whisky has been aging in port wine, chardonnay, marsala, sauternes casks, but never in wine casks produced in Massandra. For the experiment, UWCC members and Whisky Corner experts have chosen White Muscat Red Stone cask.

Ukrainian Whisky Connoisseurs Club named after A.Ya. Savchenko has nurtured for a long time the idea to experiment with maturation in vintage Massandra fortified wines casks. In 2016 we were lucky to find a unique cask at the best winery of southern Crimea, where the popular port wine “Livadia” was produced. The winery was a property of Count Vorontsov. During 50 years, this cask has been used only for Livadia port wine maturation in Count Vorontsov’s cellars, which were near Alupka city. For the further maturation in this cask, our experts have chosen a pure island peated whisky from an eminent Caol Ila distillery.

Caol Ila whisky, which was selected by our experts and has been aging for 14 years in a bourbon barrel, was divided into two parts. The first part was bottled, and now you are seeing it. And the second part was placed in a white port cask for further aging.

Thus, whisky lovers will have a unique opportunity to try Caol Ila whisky before and after the aging in a wine cask and evaluate the effect of cask on it.

Fettercairn whisky has been aging in a bourbon cask for 22 years. Then it was placed for further maturation in unique Quarter Cask, where first was cognac, and then red port, which distinguished by dark garnet color and velvety taste. Typically, for further maturation, either smaller casks or brandy or wine casks are used. In our case, we combined three types to hone the taste of whisky, fill it with the necessary aromas and notes. When you hold a glass of Fettercairn whisky, breath its aroma and taste it, you feel yourself a part of something beautiful and sublime.

Teaninich whisky is a noble drink whose luxurious aroma has incorporated the fragrance of magnificent flowers, Japanese green tea and candied fruits. The taste is warming, but very light and pleasant. The finish is long, accompanied by notes of spices and ripe fruit.

Craigellachie is slightly untypical representer of Speyside region. For its production, a white grape Kokur is used, which the Greeks began to grow on the island of Corfu. It containing the flavors of Kokur makes the “shy” whisky open, show its best sides and refute the wrong opinion about its heaviness. As a result, we expect a full-bodied, slightly oily Craigellachie whisky that meets the ancient traditions of Speyside.

Linkwood is light floral whisky and considered one of the best among its brethren. Well-known whisky critic, Michael Jackson, a former admirer of this drink, claimed that its taste is like a mixture of rose water and cherry. It combines all the qualities necessary for a classic drink: sweet malt, fruit notes, and traditional smokiness.

Part one. Parent Búri. After 15 years in a sherry cask, it acquired the taste of vanilla and spices. A little oak and shades of sulfur make Orkney Single Malt a well-balanced whisky.