Russell’s Reserve 10 Year Old isn’t just a great bourbon — it’s the bottle that opened my eyes to the depth and complexity American whiskey can offer. Rich caramel, creamy vanilla, and a subtle rye spice make this small-batch classic endlessly sip-worthy and a permanent fixture in my cabinet.
Ardbeg An Oa showcases the distillery’s gentler side. Married from sherry, virgin oak and bourbon casks, it balances sweetness, spice and signature Islay smoke. Smooth, well-rounded, and endlessly drinkable, it’s the perfect introduction to Ardbeg — and proof that even the most intense distilleries can master subtlety.
Ardbeg Blaaack celebrates 20 years of the Ardbeg Committee with a daring twist — maturation in New Zealand Pinot Noir casks. The result is a smoky yet sweet dram that blends red fruit, peat, and playful innovation in perfect balance. A true cult whisky that proves Ardbeg’s creativity is as bold as its flavour.
Ardbeg’s first-ever Port cask release lives up to its name. Ardbeg Spectacular is a whisky that balances sweetness and smoke in a way few Islay drams dare to. This review explores its vibrant nose, dessert-like palate, and the carnival spirit that makes it one of Ardbeg’s most surprising and enjoyable limited editions.
Once on the brink of collapse, Ardbeg has risen to cult status — not just for its bold, peaty drams, but for the fiercely loyal community behind them. This article explores how clever marketing, creative storytelling, and genuinely great whisky turned the Ardbeg Committee into one of the most passionate fan groups in the whisky world.
France isn’t just known for wine and cognac — it’s quietly producing world-class whisky too. Bellevoye Red blends single malts from Brittany, Alsace and Cognac, aged in Grand Cru wine casks for a richly layered dram with notes of caramelised fruit, toasted oak, and a whisper of French peat. A refined whisky that bridges the worlds of wine and whisky beautifully.
Sulphur in whisky is one of the most divisive flavour notes — some find it rich and meaty, others smell burnt matches. This article explores how sulphur enters barrels, how it can shape flavour, and why our genes determine whether we love or hate it.
A meeting of whisky and beer — Cape Byron Distillery’s Stone Beer Cask finish brings dark chocolate, roasted malt, and tropical fruit into perfect balance. Best enjoyed alongside the beer that helped create it.
A world-first single malt aged in macadamia nut liqueur barrels, Cape Byron’s Mac. Liqueur Cask delivers creamy milk chocolate, orange marmalade, and toasted nuttiness in every sip.
Westernport’s first release shows the confidence of a much older distillery — three cask styles, each balanced, complex, and bottled at just the right time. One to watch.
