Situated in Abelour, the heart of Speyside, Benrinnes is highly prized as blending material and was seldom seen as a Single Malt until owners Diageo released it in their Flora & Fauna series in the early 1990's.

Nose: Candied citrus peels developing to cut grass plus a sweet / creamy gristy quality.

Pallet: Stewed rhubarb with ginger and custard alongside spiced oak.

Finish: Long... fresh, tangy green fruits, apple crumble with a touch of vanilla and allspice.

Nose: Polished oak floors initially developing to seaweed, juicy berries and candied toffee apple

Palate: Gentle spice, stewed fruits and BBQ’d meat with a salty tang and Islay barley

Finish: Long with Islay peat smoke to the fore alongside raisins, plums and a warning, nutty quality

Ledaig is a heavily-peated single malt produced at the Tobermory distillery (in contrast with the non-peated Tobermory single malt). The two malts are produced using the same stills, wash backs, mash tuns and the same process water but the two are totally different in character due to the malted barley used.

Nose:
Palate:
Finish:

Nose: Apple turnovers, cinnamon rolls and blueberry muffins - smells like a bakery, essentially.
Palate: Subtly grassy elements, with vanilla and chewy toffee in support.
Finish: Banana fritters with diced almonds.

Nose: Thick sherried sweetness from flamed orange peel, caramelised dates and bright red fruits are tempered by soft oak spices.

Palate: Toasted barley, Christmas cake and jammy dark fruits emerge with touches of vanilla essence and mocha.

Finish: Blueberry pancakes with a generous helping of maple syrup.

Nose: Expect ripe bananas, walnuts, hints of citrus and a home-baking quality

Palate: Perfectlymoreish with golden syrup sponge pudding, ginger spices and a vanilla quality

Finish: Long, with red apples, burnt sugar, banoffee pie and sugared almonds