ABV / Batch variations : Please note, our whiskies are listed promoting their standard ABV as advised by the manufacturer. However, batches can have slight variance. If you are a collector looking for a specific year’s release or ABV, please check with us before placing your order – we’re more than happy to provide more detail and supply photos if required.
| Name | Country | Whisky Type | Distillery | Age / Yr / Vintage | ABV | Size | Price | Buy | hf:att:pa_country |
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World Whisky
Many will know the name Canadian Club, but not so many other Canadian whiskies.
They are mainly blended and multi-grain, meaning there’s more than just barley in the mash bill, with corn being added which creates a lighter, smoother whisky, and also Rye being widely used too. (‘Rye Whisky’ and ‘Canadian Whisky’ are often interchangeable terms in Canada).
England is seeing something of a whisky renaissance of late with the number of large and craft distilleries growing by the month.
Not so long about it felt like the Nelstrop family in Norfolk were the only pioneers at St. Georges’s Distillery (English Whisky Co.) but now there’s distilleries in Yorkshire (Spirit of Yorkshire, Cooper King), Cumbria, Cotswolds, The Lake District, London and more.
It may be a while before their spirit hits our shelves but nevertheless, exciting times ahead.
The French drink more whisky than they do brandy – in-fact they are reportedly the largest global consumers of Scotch whisky! That fact makes it even more surprising that there’s so few French distilleries. For now.
Although just a small number currently operational, there’s said to be over 40 due to open in the coming years.
Watch this space.
India does whisky particularly well, with brands such as Amrut and Paul John creating some award-winning single malts.
90% of whisky produced in India is said to be molasses-based, however it’s the aforementioned single malts which catch our eye and taste buds.
Due to the temperature and humidity in India, there is bound to be a great difference in how the spirit ages, evaporates and matures compared to the Scottish highlands for sure.
Japanese whisky production has been going on way longer than you’d expect – however it wasn’t until 1924 that the country’s first commercial distillery, Yamasaki, was opened.
Like other whiskies, they are pronounced in flavour and made with malted barley, water and yeast as you’d expect. The mature in back casks for a minimum of three years and a day.
You’d expect the Dutch to be more associated with Gin of course – however they do know something about the art of distillation of whisky. Commercially, this wasn’t available until 2007 though – so they are newcomers to the scene.
Wine, yes. Whisky…? Well, yes. Ever since Scottish settlers arrived in the 1830’s, there’s been pots of something bubbling.
Suffering closures as the Scotch Whisky industry did – distilleries were mothballed, closed, reopened and closed again.
Will they come to prominence this time round?
This category is growing in popularity as it is in distilleries.
We focus on Mackmyra – a distillery built by whisky-loving friends who wanted to produce their own drink. And very nice it is too.
With a story familiar around many whisky producing areas, Welsh whisky is currently a shadow of it’s former self.
Production of the industry died out in the middle of the 19th Century, but efforts to revive the industry were made over one hundred years later.
Penderyn is currently flying a lone flag, but we hope there will be more to follow their example.
