The last 600 bottles just arrived in the U.S. and then it is gone!
“Well, what have we here? A blend of 50% malt and 50% grain (a very high malt content for a blend), and bottled at 50% too! The whisky was blended first (very unusual), before being aged in sherry cask for its entire life.
Black Bull, 30 year old, 50%, $200
Antique amber/chestnut color. Full sherry impact, but never cloying—the higher alcohol level and grain whisky cut through the sherry and add balance and drinkability. This is a fruity confection delight, with, raisin chutney, fig cake, orange almond scone, and chocolate-covered cherry. Add to the mix richly textured toffee, old oak, polished leather, and a cinnamon-spiced, tobacco finish. A rare treat! A great old blend that malt drinkers will embrace.”
Rated 94/100 Malt Advocate
Springbank Mitchells Glenglyle Blended....$37.99
"Mitchell's Glengyle Blend is comprised not only of distillations from Mitchell's Glengyle distillery, but with select whiskies from throughout Campbeltown. The lion’s share of Mitchell’s Glengyle blend is Kilkerran—the inaugural whisky from the new Glengyle Distillery, with the addition of some Springbank and a touch of Longrow which bring about this blend's nice, smoky edge.The malt component makes up 40%, with the other 60% grain whisky selected from other fine Campbeltown sources. Mitchell's Glengyle Blend is a well-rounded dram from the nose through the finish; a fine example of a smooth Campbeltown malt. " -- importer
Springbank 12yr Cream Sherry Cask...$86.99
"This cask strength Springbank 12 year old was matured 12 years in a Cream Sherry Butt. Distilled in June 1996, this was bottled in April 2009. There were 592 bottles of total production, all of which are for the U.S. exclusively." -- importer
A very rare one from Springbank
"I enjoyed a wee taste of the new Springbank 18 year old while out in Chicago for WhiskyFest. Keep in mind that this was an informal tasting as I was working my way through many whiskies. That said, my initial thoughts of this whisky are that it’s pretty good.
I was told by the importer to expect it here in the U.S. in the next month and a half or so. I’ll be getting a sample then and I’ll review it formally and let you know my thoughts. I didn’t ask how much it was going to cost, but if you like Springbank I think you’ll enjoy this one. I’m told there will be 7,800 bottles available worldwide.
It’s mostly 18 years old with a small amount of 19 & 20 year old whiskies thrown in. Most of the whisky is sherry cask aged, but it’s not dominated by sherry like some bottlings have been over the years. That’s because a most of the whisky is from second and refill casks, according to Peter Currie from the Distillery. Indeed, I thought there was a good balance of flavors."
---John Hansell, Malt Advocate
Glen Catrine Inchmurrin 12yr....$49.99
"Officially opened on 25th March 2004 by Dr Winnifred Ewing MP, and Mr Hedley Wright, Chairman of J & A Mtchell and Co Ltd, the Mitchell's Glengyle Distillery is the first distillery to open in Campbeltown in over 125 years, and the first new distillery in Scotland this millennium.
The whisky produced at the Mitchell's Glengyle Distillery is called Kilkerran Single Malt.
The first 6 casks of Kilkerran Single malt filled at the distillery had previously held Bourbon, Oloroso Sherry, Fino Sherry, Port , Rum and Madeira.
On 21st May 2009 at an open day held at the distillery, the global launch of Kilkerran 'Work in Progress" Single Malt took place. This first release of 12,000 bottles will be part of the "Work in Progress" series and will allow you to follow Kilkerran Single Malt as it matures from 5 years old towards it full release age of 12 year old. Kilkerran Single Malt will be available in from whisky specialist all over the world." -- distillery
Longrow is the peated version of Springbank....
Longrow 7 year Gaja wood....$94.99
"We admit we've never been troubled by the dilemma of choosing between Scotch and wine - we just have both. Usually not in the same glass, however; until a bottle of Longrow Gaja Barolo showed up. The 7-year-old single malt from Springbank, one of Scotland's most renowned distilling dynasties, is matured in bourbon casks for five years then finished for a year-and-a-half in Barolo wine casks from Angelo Gaja's famed vineyard in Piemonte, founded in 1859.
Trying this experiment with a heavily peated Campbeltown malt like Longrow might seem counterintuitive, but in fact the smokiness keeps the spirit from being overpowered by the grape. The confluence of flavors is nothing short of symphonic, plus at 111.6-proof it packs all the authentic muscle of a cask strength bottling. Definitely one the very best single malts we've tasted since the last time we were actually in Scotland." -- Luxist.com
"CV stands for Curriculum Vitae (meaning Resumé) as it contains whiskies of a variety of ages and so showcases the full range of Longrow characteristics. This came about as an effort to create a single malt with the maximum smoke and peat while maintaining balance and complexity and maturity. After 6 months of trying various combinations of ages, cask types, and cask sizes here is the result. Ultimately, they used Longrow ranging from 6-14 years old and cask volumes from 50 litres up to 550 litres. This is sure to become a classic and draw many more connoisseurs to the secret delights of Campbeltown’s peated malt. The gentle smoke lingers and lingers, leaving you yearning for more!" -- importer
Highest Recommendation -- 5 stars
"Straw/18-carat gold color; flawless purity. Initial inhalations encounter wonderfully saline and smoky scents that immediately identify maritime-influenced Scotch whisky and nothing else; another seven minutes of exposure to air stimulate wildly disparate aromas, including sawdust, dry cheese, lanolin, wax paper, peatreek, chalk/limestone, kippers, unused band-aid, medicine chest, and dried tabacco leaf; this is sniffer's paradise - unless, that is, one doesn't hanker for sea breeze salinity or peatiness in their malt bouquet. Palate entry is deliciously sweet and salty simultaneously, offering high-flying core flavors of tobacco smoke, smoked fish, light honey, and dry grain; midpalate enlarges the taste spectrum x 2 by adding zingy/tangy flavors of spiced rum, vanilla cake frosting, cocoa butter, milk chocloate, and sweet oak. Concludes as zestily as it begins, with expressive, vivid tastes of salt air, grain, cheese, dried fruit, and brown sugar." -- Whiskey Magazine
Only 6,000 bottles produced
"Aged in Bourbon and Sherry wood Color: Pale gold; Nose: Light and delicate, the 8 year old Hazelburn has subtle nuances of raspberry coulis, short bread, and sherbet. Sweet vanilla, malt and white oak are also in evidence; Palate: Elegantly sweet and malty. Loads of vanilla flavor combines well with toasty oak notes leading to a spicy aftertaste. No smokiness in triple distilled Hazelburn; Finish: A slightly peppery finish elegant dram." -- importer