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Ultimate Beverage Challenge 
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As with most Aberlour whisky, this 12 Year Old single malt has been matured in two types of cask. This double casking adds depth of character as well as balanced notes of fruits and spices. Colour Golden amber with hints of ruby red Nose Very soft and rou 
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Aberlour 16 Year Old is matured in a combination of ex-bourbon casks and the finest ex-sherry butts. This maturation ensures the depth of character as well as the distinctive fruitiness and spiciness of Aberlour. Colour Rich golden amber Nose Rich, dry sc 
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A’bunadh, Gaelic for ‘of the origin’, is matured exclusively in Oloroso ex-sherry butts. It is a natural cask-strength malt whisky produced without the use of modern-day chill filtering methods or the addition of water. Colour Deep, rich amber Nose  
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Aroma is vaguely grainy, fresh and pleasing in the initial sniffs; further aeration brings out a mildly oily scent. Palate entry is simple, fundamentally sound and intensely dry and grainy; by midpalate, a shy, kernel-like, bittersweet taste en 
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Citron’s bouquet sings with fresh, vibrant, lemon zest right from the opening bell; the prototypical citrus-flavored vodka bouquet. Palate entry is so clean and effortless that you just want to consume more immediately; at midpalate, there’s a  
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Distinctive bouquet of Mexican Jalapeno chiles. Thickish in texture, very smooth with an initial sensation of sweetness. This does linger on the palate but then the fire lights up, pushing it into the background 
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Amarula Cream is a South African cream liqueur made from the fruit of the Marula tree, also known as Sclerocarya birrea or "The Elephant Tree", and cream. The fruit is fermented and then distilled in copper pot-stills. The marula liquor is then stored on  
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Appleton Estate is the oldest and most famous of all of Jamaica`s sugar estates. It is nestled in the fertile Nassau Valley on either side of the Black River in the Southwest of Jamaica. The origins of Appleton Estate date back to 1655 when the English ca 
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Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. Typically m 
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A fine drop of Ardbeg bottled at cask strength. A marriage of Ardbeg from bourbon barrel and sherry butt which gives a sweet and smokey finish to this malt. Uigeadail is the loch from which all Ardbeg water flows. 
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