The winner will receive 12x bottles of a Single Malt. The choice of the bottle will be by SWW.
Terms and conditions apply.
Category-dominating Christmas best-seller blended from cream, cocoa and Irish whiskey. Instrumental in a variety of shooters, Baileys also works a treat in coffee or on ice cream.
A South African cream liqueur distilled from the fruit of the Marula tree. The flavour of Amarula is of fruit and caramel, and it’s very quaffable. It won a Gold at the 2006 San Francisco World Spirits Competition.
One of three fantastic value gins from Perth based Bright Spirits. Peels has been designed as a citrus-led gin distilled with juniper, fresh lemon, fresh yuzu, fresh key lime, grapefruit, coriander, orris root and angelica root. It contains no added sugar or flavourings.
Spicy, warming and earthy – an adventurous gin with notes of sweet and savoury. Roots Gin is a meander through an Arabian souk. An exotic world of underground delights revealed. Fresh ginger, grains of paradise and angelica root combine to create an entirely natural distilled flavour. No syrups, added sugars or flavourings.
Ingredients:
Juniper, Ginger, Grains Of Paradise, Galangal Root, Angelica Root, Coriander, Cardamom, Liquorice, Orris Root
Sweet, fresh and fruity – a refreshingly luscious gin bursting with the taste of summer. Pips Gin is an exploration through a summer picnic basket. An explosion of fireworks in a jam factory. Heaps of strawberries, raspberries and blueberries create an entirely natural distilled flavour. No syrups, added sugars or flavourings.
A magnificent London Dry Gin from Spanish company Gin MG, formerly specialists in whiskey and brandy but who turned their attention to gin in 1940. While it may lack a bit of subtlety, its oily juniper and fresh lemon notes make it well worth a try.
We like this whisky, and respect the way Loch Lomond Distillers have ignored the nay-sayers and put together a great non-age statement whisky mixing together casks that you genuinely believe are carefully selected. Good job. Aged in bourbon, first-fill ex-Pedro Ximenez and heavily charred American oak casks.
A cask strength bottling of Raasay’s core release. Peated Concerto barley is fermented for between 3 and 5 days, with the spirit being aged in a combination of 1st fill ex-Rye whiskey casks, new Chinkapin oak, and first fill Bordeaux red wine casks. The full process from distillation to bottling occurs on the Isle of Raasay!
Official Tasting Notes
Lightly peated balanced with rich dark fruit flavours. Honey gold in colour with hints of red wine hues
Nose : Velvety with notes of vanilla and honey.
Palate : Very complex and unctuous with jammy aromas, prune, orange, then notes of cinnamon and black chocolate.
Finish : Very long with notes of liquorice and spices coming through, toasted coffee.
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