Epicurean blended malt is made using a selection of single malt Scotch whiskies from Lowland distilleries which have all been aged for at least 12 years.
Nose: Honeydew melon, mixed peels and a whiff of summer meadows.

Palate: Peach, pear and more citrus, with hints of biscuit dough and caraway in support.

Finish: Subtly sweet with brown sugar and white grape.

The palate is mouth-coating and sweet with a peppery warmth developing to a beachy and maritime character. The finish brings vanilla and oak with puffs of smoke and a-biscuit-y sweetness.

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.