G&M CC Linkwood 2002
$329.99
This 2002 vintage Connoisseurs Choice Linkwood was matured 22 years in a First Fill Sherry Hogshead cask before bottling at 54.7%.
G&M CC Aberfeldy 2009
$199.99
This 2009 Connoisseurs Choice Aberfeldy was matured in a Refill Shery Hogshead for 14 years before bottling at 55.4%.
G&M CC Macduff 2006
$227.99
This 17 year old Macduff was bottled at 54.9% from a Refill ex-Bourbon Barrel.
G&M CC Tomatin 2008
$207.99
Bottled at 52.7% this 16 year old Tomatin was matured in a Refill Bourbon Barrel.
SMWS 162.2 AN ISLAND SWEETIE SHOP
$149.99
AN ISLAND SWEETIE SHOP
This 4 year old from the Highland Islands came from a new chinkapin oak barrel and has an abv of 61.1%.
Flavour profile: Peated
Distilled on: 15 October 2020
Outturn: 265 bottles
SMWS 5.125 IF I WERE A LADY AND YOU WERE
$284.99
IF I WERE A LADY AND YOU WERE A CARPENTER
This 20 year old Lowlander was matured in a 1st fill ex-bourbon barrel and has an abv of 56.1%.
Flavour profile: Juicy, oak & vanilla
Distilled on: 27 January 2003
Outturn: 168 bottles
Lumette Non-Alc Gin Spritz
$3.19
From the Producer
"Lumette is a line of spirit-inspired botanical blends crafted to elevate your cocktail moments—without the alcohol. Bold, flavourful, and made for mixing.All natural flavours. Premium botanicals."
Revel Chambarine
$19.99
From the Producer;
"A collaboration with our friends, the Grape Witches.
The best ideas, like the best friendships, are often easy.
I've been friends with the Grape Witches for the better part of a decade now, so when they asked to come blend with me, of course I said yes.
Chambarine feels like it encapsulates the pure joy that is hanging with them: the giggle of plump nectarines, the wit of tart apples, and the resilience of a (new-to-us) hybrid grape—Chambourcin."
Revel Sidro
$6.99
From the Producer
"Sidro is a collab with our friends at Bar Volo, and it's our first ever cider with a little bit of residual sweetness.
It's a UK style cider with a gentle kiss of natural apple sugars to balance the acidity and soft tannins.
We arrested fermentation by chilling the cider to 0°C, shocking our wild microflora and capturing the cider with natural sugars. We blended it with a finished crabapple cider to add tannin and texture."