At Whisky Marketplace, we love discovering exceptional bottles that stand out for their flavour, craftsmanship, and uniqueness. This month, our picks include a standout Irish whiskey and three remarkable Scottish single malts. From Jameson’s rich and smooth Black Barrel to innovative releases from Bowmore, Glenmorangie, and Ardbeg. Remarkable whiskies that offer something for every palate, from rich, full-bodied expressions to innovative collaborations.

Staff Picks - our choices for this month

Jameson Black Barrel

Jameson Black Barrel is a tribute to the craft of whiskey making, with barrels double-charred to unlock deeper flavors. On the nose, you'll find rich butterscotch, creamy toffee, and fudge. The palate follows with abundant nutty notes, balanced by sweetness from spice and vanilla. The finish is smooth and intense, with toasted wood and vanilla rounding out the experience. It's a perfect blend of complexity and smoothness that Jameson fans will relish.

£34.95 at www.htfw.com

Bowmore Aston Martin Master's Selection 2024 Release

A collaboration between Bowmore and Aston Martin, this 21-year-old Single Malt is a masterpiece. Double matured in Oloroso Sherry butts and Tawny Port casks, the whisky offers rich notes of dark fruits, heather honey, and spice. The palate is bold and complex, with roasted chestnuts, orange zest, and smoky peat. Its velvety mouthfeel and long, drying finish marries luxury and craftsmanship.

£424.95 at www.htfw.com

Glenmorangie Bill Lumsden x Azuma Makoto

This unique whisky is the result of a creative collaboration between Glenmorangie’s renowned whisky maker Dr. Bill Lumsden and Japanese botanical artist Azuma Makoto. Finished in Chardonnay casks for a bold, rich flavour. On the nose, you'll discover syrupy fruits like peach and pineapple, alongside earthy notes of burning oak and forest floor. The palate brings a sweet, waxy mouthfeel with flavours of poached pears, honeycomb, and lemon.

£1049.95 at www.htfw.com

Ardbeg Anthology #2 – The Unicorn’s Tale 2024

This whisky marries Madeira wine and ex-bourbon casks for a rich, sweet, and smoky flavour profile. Aromas of banana bread, treacle, and cedar-wood lead into a palate bursting with smoked fruit, lime zest, and aniseed. The whimsical finish lingers with notes of wood smoke, clove, and menthol. With its complex flavours and mythical inspiration, The Unicorn’s Tale is a bold choice for adventurous whisky drinkers.

£124.95 at www.abbeywhisky.com

Welcome to this month’s Staff Picks. As usual, we've curated four standout selections. We journey to the Isle of Arran with the Arran 11 Year Old Barrel Bonfire Signature Series Edition 2, next we’re off to Japan with Ichiro’s Malt Double Distilleries, followed by a trip to the Highlands with anCnoc 2007 13 Year Old - Spirit of Art 2020. Lastly, we stop off on Islay with the Ardbeg Vintage Y2K 23 Year Old - a taste of history, celebrating a new era of production from the millennium year.

Staff Picks - our choices for this month

Arran Barrel Bonfire - Signature Series Edition 2

Arran 11 Year Old Barrel Bonfire Signature Series Edition 2 is a rich, full-bodied single malt with a character steeped in bold peat flavours. Stewart Bowman's masterfully managed creation boasts an aroma of citrus and vanilla, wrapped in the heavily peated release's main note. 

£82.00 at www.thegreenwellystop.co.uk

Chichibu Ichiro's Malt Double Distilleries

Ichiro’s Malt Double Distilleries is a highly regarded blend of single malt whiskies from Japan's esteemed Chichibu and shuttered Hanyu distilleries. The aroma brims with delicate jasmine, almond, and earthy macadamia. The palate harmoniously merges the fruity qualities of Hanyu with the full-bodied richness of Chichibu, leading to a lingering finish of stone fruit and wood spice.

£110.00 at www.thegreenwellystop.co.uk

anCnoc 2007 13 Year Old - Spirit of Art 2020

anCnoc 2007 13 Year Old, Spirit of Art 2020. In the glass its aroma captivates with floral grassiness, interspersed with subtle hints of honey. On the palate, the profile sparks to life with intriguing notes of fruitiness, reminiscent of spicy cake mix and a touch of honey, rounded off perfectly with gentle spice. 

£150.00 at www.thewhiskyvault.com

Ardbeg Vintage Y2K (2000) 23 Year Old

Ardbeg Vintage Y2K 23 Year Old, a limited-edition single malt, symbolises a new era of production set in motion in the millennium year. Aged for 23 years in bourbon and oloroso sherry casks, this malt delivers an enchanting aroma of candied walnuts, lemon balm, and heather honey. Its complex flavour profile offers the intensive sweetness of linseed oil in perfect harmony with a sooty, rich peat smoke finish.

£669.95 at www.htfw.com

Explore this month's Staff Picks, featuring four exceptional whiskies. The bold Dalmore Port Wood Reserve, the exciting re-release Laphroaig 18 Year Old, the elegant Glenfiddich Perpetual Collection Vat 1, and the rich Morris Signature Australian Single Malt.

Staff Picks - our choices for this month

Dalmore Port Wood Reserve

The first of this months picks is the Dalmore Port Wood Reserve. Bold and richly flavoured at 46.5% ABV. Matured initially in American white oak bourbon casks, and later finished in port pipes, it is indused with a symphony of flavours. A nose of red berries, Seville oranges, and plums is followed by a palate of nectarines, creamy caramel and a hint of roasted chestnuts. The finish is rich, with notes of plums, raisins and cherrie

£74.95 at www.htfw.com

Glenfiddich Perpetual Collection Vat 1

Originally unveiled exclusively for travel retail in 2022, the Glenfiddich Perpetual Collection Vat 1 is a smooth, elegant whisky. This unique expression aged in European oak, American oak, and red wine casks, and presents a fragrant mix of wildflowers, summer blossom and a twist of citrus. On the palace, expect a mellow palate marked with notes of candied peel, a hint of black pepper and a splash of malt sweetness.

£84.90 at www.masterofmalt.com

Laphroaig 18 Year Old

This month see the re-release of Laphroaig 18 Year Old. With an ABV of 48%, this iconic whisky retains its signature smoky character even after 18 years in ex-bourbon barrels. Expect a rich aroma of seaweed, leather, and tobacco, followed by a palate of stewed fruit, crystallised ginger, and a hint of chocolate.

£175 at www.masterofmalt.com

Morris Signature Australian Single Malt

The Morris Signature is an Australian single malt whisky from Morris Distillery in Rutherglen, Victoria. Matured in fortified wine barrels, it teases the nose with the sweet aroma of orchard fruits, black cherries and shortbread biscuits. On the palate, it presents rich notes of marmalade, dark chocolate, and blackberries, creating a memorable example of Australian whisky craftsmanship.

£49.95 at www.htfw.com

A fabulous foursome of Scotch whiskies for your this month. Something a little arty from Glen Garioch bottled by Robert Graham. A superb 32 year old from the sadly silent Rosebank stills. An unusual expression from the folks at Ardbeg. And finally a Manzanilla finished dram from Wolfburn. These four whiskies each offer something special, whether it’s a connection to lost distilleries, innovative cask finishes, or artistic collaborations.

Staff Picks - our choices for this month

Glen Garioch 'The Court Of Redonda' Series One 2011 12 year old

First up is a delightfully artistic creation from Glen Garioch, bottled by the renowned Robert Graham company. Since 1874, Robert Graham has been a staple in Scottish whisky retail, and they began acquiring casks in 2002. Their latest venture, the Court of Redonda series, showcases a collaboration with artist Stephen Chambers. This particular Glen Garioch, a 12-year-old single malt from the 2011 vintage, is bottled at a robust 50% ABV. It's a beautifully crafted whisky that combines traditional distilling with a touch of artistic flair.

£129.95 at www.htfw.com

Rosebank 32 Year Old 3rd Release 1990

Next, we have a superbly aged expression from Rosebank, a distillery whose stills sadly fell silent many years ago. Fortunately, some of their precious stock remains, though it’s becoming increasingly rare. This 32-year-old gem, distilled in 1990 and bottled in 2023 at 47.6% ABV, is a testament to Rosebank’s enduring legacy. It’s a little piece of Scotch whisky history that every serious collector and enthusiast should experience.

£1999.95 at www.htfw.com

Ardbeg Spectacular - Ardbeg Day 2024

In a bold move, Ardbeg has ventured into port cask maturation with their Ardbeg Spectacular, released in celebration of Ardbeg Day 2024. Known for their peated spirits, Ardbeg has combined the smoky richness of their whisky with the sweet nuances of port wine casks. A portion of the spirit has also been aged in ex-Bourbon American white oak casks, the rest in port wine casks, resulting in a complex and intriguing profile. Bill Lumsden, Ardbeg’s Director of Distilling, describes this whisky as "totally weird and absolutely spectacular," and I couldn't agree more.

£99.95 at www.htfw.com

Wolfburn Manzanilla Cask Finish

Finally, we have a fascinating expression from Wolfburn, finished in Manzanilla casks. Manzanilla, a type of Spanish sherry, imparts a unique character to the whisky. Wolfburn, known for using white American oak and ex-Oloroso casks for their core spirit, has given this dram an extra layer of complexity with its Manzanilla finish. This additional maturation period under the influence of Manzanilla wood creates a nuanced and refined whisky that's part of Wolfburn's esteemed cask finish series.

£69.95 at www.htfw.com

This month, our staff has handpicked exceptional whiskies for your enjoyment. From Glenmorangie's rich 14-year-aged expression, featuring a spectrum of flavors from fruitiness to dark chocolate, to Bruichladdich's farm-to-glass single malt with its juicy fruit and honey notes, each bottle promises a memorable tasting experience.

For a taste of American single malt excellence, try Westland's homage to Pilot barley, offering a blend of apple cider, chamomile tea, and almond flavors. And don't miss Nikka The Grain's creamy texture and complex aromas, blending Coffey grains and malts for a truly unique whisky journey. Enjoy our staff's curated selections and elevate your whisky experience this month!

Staff Picks - our choices for this month

Glenmorangie Quinta Ruban - Giraffe Tin

Glenmorangie's tall stills produce a whisky that evolves from soft and fruity to deep and dark after 14 years in bourbon and port casks. It's a delicious journey of flavour combinations.

£69.95 at www.htfw.com

Nikka The Grain - Japanese Whisky

Nikka The Grain blends old Coffey grains and malts from Nishinomiya and Miyagikyo with Barley Grain and Corn & Rye spirits from Moji and Satsumatsukasa distilleries. Bottled at 48% ABV, it offers a creamy texture and complex aromas.

£199.95 at www.htfw.com

Westland Colere American Single Malt

Westland showcases its Pilot barley's character, with a subtle tea note infused in the whisky. Partially aged in oloroso hogsheads, it balances apple cider, chamomile tea, almond, milk chocolate, and lemongrass flavors.

£129 at www.thewhiskyexchange.com

Bruichladdich Islay Barley 2014

Bruichladdich's Islay-grown barley yields a farm-to-glass single malt. Aged in bourbon, sherry, and wine casks, it offers juicy fruit, peach, popcorn, and honey notes with subtle coastal minerality.

£68.25 at www.thewhiskyexchange.com

It would be fair to say that over the years we’ve changed our position on the adulteration of whisky. Simply put, we used to be strict whisky purists who considered putting anything other than a drop of water in whisky to be a crime. And as for cooling whisky in any way, we wouldn’t even speak to you if you mentioned it. Well things change, people move on and, frankly, we’ve become quite partial to the occasional whisky cocktail.

As any accomplished mixologist will tell you, one of the most important things to have in your cocktails store cupboard is a decent selection of bitters. And, for those of you who think the world of bitters begins and ends with Angostura Bitters, we have good news for you. There’s a vast array of bitters out there, in fact it’s a growth area.

Two producers who offer a high quality and varied selection are The Bitter Truth and Bitter Bastards, we’ve experimented with a number of their recipes and can recommend them. But these two are far from alone.

You can even have a go at making your own bitters. There are a number of excellent online articles that explain the method, for example this one on thekitchn.com A well chosen bitters can add that little touch of magic to your drinks. Think about the flavours in your base whisky and choose a bitters that will enhance or compliment them. For example, orange and chocolate go well with many whiskies so cocoa or orange bitters could be a good place to start.

Staff Picks - our choices for this month

Bitter Bastards Cocoa Bitters

You may have noticed that most of the companies producing bitters have used a play on the word "bitter" to come up with an amusing name. None more so than the Bitter Bastards! These cocoa bitters work very well in certain whisky cocktails, not least an Old Fashioned.

£9.95 at www.masterofmalt.com

The Bitter Truth Jerry Thomas' Own Decanter Bitters

Based on the famous New York bar tender's original recipe, these versatile bitters will add the finishing touch to a wide variety of cocktails - not just whisky cocktails.

£15.25 at www.masterofmalt.com

Bob’s Orange & Mandarin Bitters

Orange and whisky is a great flavour combination, so it's no surprise that Bob’s Orange & Mandarin Bitters are a useful addition to your whisky cocktail arsenal.

£12.16 at www.masterofmalt.com

Bitter Bastards Cask-Aged Whisky Bitters

Infused with cinnamon, two varieties of orange peel and clove, the mix is then put through a process of "rapid-maceration and centrifugal extraction" to illiminate unwanted flavours and enhance the good stuff. It's then finished in an american oak cask for four months. The result is a bitters perfectly suited to whisky cocktails.

£15.95 at www.masterofmalt.com

“Save the date for the opening of an innovative new distillery” cried the invite. “Aha!", I thought, "Another craft distillery with a gimmicky twist on production techniques.” What was it to be this time? Would the visitors centre be open before a drop of whisky had been matured? Was I to learn of an imaginative business plan that involved selling raspberry gin until the whisky is ready? And when the whisky goes on sale after three years, will it actually be ready?

If I sound jaded, it’s probably because I am. As exciting as crowd-funded micro-distilleries seemed two or three years ago, they are becoming so common place that I’m struggling to care about the latest grow-your-own-locally-sourced-organic-barley operation.

InchDairnie have shrouded themselves with secrecy and mystery to such an extent that the assembled crowd of journalists and bloggers I was accompanying had no more clue than me about what it was we were about to see. As we boarded the bus from the hotel to the distillery nothing could prepare us for what we were to encounter when we entered the drab industrial park on the edge of Glenrothes. Standing on a huge plot at one end of the park was a distillery so modern and imposing that you felt as though you were driving onto a James Bond set. Would a S.P.E.C.T.R.E. agent greet us on arrival? No.

We were, however, met by Ian Palmer and his charming business partner David Sloan. Ian has an intensity and directness that is striking and oddly inspiring. They didn’t show us round a visitors centre or ply us with whisky. Instead they took us on a tour of the most modern whisky production facility I have seen, currently running at 2,000,000 litre annual capacity but with the ability to quickly shift up to 4,000,000.

Every detail has been thought through - from a site layout that will facilitate easy future expansion to a distillery that uses the latest technology to maximise efficiency in both production and environmental terms. Many of the traditional tools of a distillery have been replaced by modern engineered equivalents. The familiar processes are all present but often in new guises. Other innovations include varying the type of barley and yeast at different times of the year to use seasonal ingredients and to produce flavour variation. It’s whisky making Jim, but not as we know it.

Ian explains all the business thinking behind these decision with remarkable honesty and candour. He is unashamedly unromantic and rational about whisky production.

Perhaps most importantly he outlines a business plan which will allow them to warehouse their whisky until it is ready. When asked if that would be in three, five or even eight years he smiles wryly and replies, “Not until it’s ready. Even if that’s fifteen years.” If they can deliver on that promise then this alone differentiates them from the rash of craft distilleries that has appeared recently.

I suggest to him that he doesn’t appear to be intending to make small batch, cask strength single malt to please whisky geeks and bloggers, but rather a large volume premium product that will grace the shelves of the larger retailers across the land. He assures me that I am correct and that the true value of the distillery won’t be realised in his lifetime. He is planting a tree that will take decades to grow. And it will be a big tree.

I find this refreshing.

Chocolate makes an obvious Valentine’s present. So does whisky. So how about whisky and chocolate?! We picked out some readily available whiskies and paired them with some interesting chocolates. And some Maltesers! We had one chocolate pick left over - Super Dark Truffles by Vosges - these go with just about any whisky you can think of so we didn’t bother narrowing it down to just one!!!!

Staff Picks - our choices for this month

Lagavulin 16 and Maltesers

First up is a box of Maltesers. OK. I know what you’re thinking. “Who gives the love of their life a box of Maltesers on Valentine’s Day????” But just hold on there, what’s that with them in the gift bag? It’s only a bottle Lagavulin! Let’s try these together… boom!!!

£47.95 at www.masterofmalt.com

Springbank 10 and Charbonnel & Walker "Sea Salt Caramel Hearts"

How about Charbonnel & Walker Sea Salt Caramel Hearts? Salt caramel has been a fashionable flavour for some time now. Those little salt crystals doing their sour thing next to the sweet caramel. Sounds a bit like that sweet and salty thing you get with Springbank 10. Hold on! What if we put the two together?

£34.99 at www.thegreenwellystop.co.uk

Tomatin 14 year old port finish and Mademoiselle de Margaux "Perles du Médoc"

Mademoiselle de Margaux, a French chocolatier would you believe, make these Perles du Médoc chocolate covered grapes. Soft grapes with peach and apricot notes. Tomatin 14 year old port wood finish has notes of peach, apricot, mango and plum. A match made in heaven.

£44.94 at www.abbeywhisky.com

Ardbeg 10 and Prestat "Cocoa Dusted Almonds"

Prestat Cocoa Dusted Almonds, a truly grown up flavoured treat. Pair that cocoa goodness with coastal smoky notes of Ardbeg 10. Not forgetting this classic 10 year old’s almond overtones which pair beautifully with the… err… almonds and guess what? Another match made in heaven.

£36.99 at www.thewinechambers.co.uk

Make Christmas extra special this year with homemade whisky infused desserts.

Whisky and Orange Cream

Ingredients:

• 1 cup whipping cream
• Whisky and Orange Cream
• ½ orange
• 3 tablespoons Famous Grouse Blended Scotch whisky
• 3 tablespoons icing sugar

Directions:

• Juice half an orange for festive flavouring
• Combine cream, icing sugar and fresh orange juice in bowl and whip until cream thickens
• Quickly fold in the whisky

Flaming Surprise Christmas Pudding

Ingredients:

• 250g mixed dried fruit dried (such as cranberries, currants, dates, cherries, apricots and diced figs)
• 50g candied peel
• 75ml Famous Grouse Blended Scotch whisky
• 1/2 lemon (zest and juice)
• 1/2 orange (zest and juice)
• 1 whole, peeled mandarin
• 1 grated cooking apples (with peel)
• 1/2 tsp ground cinnamon
• ½ cup chopped nuts
• 100g grated butter
• 60g brown sugar
• 400g white granulated sugar
• 2 large eggs (beaten)
• 125g self-raising flour (sifted)
• 4 tbsp golden syrup

Directions:

Put the peeled mandarin (whole) in a pan of water and bring to the boil. Leave in simmering water for 30 mins until tender and remove mandarin. Pour away some water from the pan leaving roughly 300ml. Add the white sugar and 25ml whisky to the remaining water in the pan. Pierce holes in the mandarin and place back in the pan

Combine dried fruit, 50ml whisky, apple and candied peel in a pan. Simmer on a low heat for 5 minutes then remove from heat, cover and leave to cool.

Mix lemon, orange, chopped nuts and syrup in a bowl.

Mix the brown sugar, eggs, butter, flour and cinnamon in a bowl. Then add the almond fruit mixture and the cooled whisky infused fruit from the pan.

Line the pudding bowl with syrup and spoon in the mixture. Half way down, rest the mandarin in the centre and continue spooning in the mixture. The mandarin should be nestled in the centre of the pudding.

Cut a piece of baking parchment (butter on one side) and foil big enough to cover the top of the bowl - fold a pleat into the centre to allow the pudding to rise. Place the parchment on first (butter side down) and then seal in place with the foil on top. Hold the parchment and foil in place by tying string around the lip of the bowl and make a handle. Make certain the foil covers the bowl well to avoid any water getting to the pudding.

Fill a pan with boiling water (so the water comes half way up the pudding bowl) and heat on a low-medium heat. Place an upturned saucer at the base of the pan to prevent your bowl from cracking. Ensure water is simmering, then gently lower the pudding bowl in and rest on top of the saucer - cover the pan with a lid.

If the water is producing steam then the pudding will cook. Make sure not to remove the lid within the first 30 minutes, otherwise your pudding could collapse. After this, check on the pan and top up with water when necessary.

Leave to simmer for 3 hours in total and check with a skewer: insert into the centre of the pudding through the foil. If the skewer comes out clean it is ready. If it’s not ready simply patch up the hole with more foil and replace in pan.

When ready, remove from the pan and cool. Remove the foil and parchment and replace with new. Store in a cool, dry place for up to 5 weeks.

To reheat, steam the pudding for 1 hour in the same way as before and turn out onto serving plate when ready.

Pour hot whisky over the pudding and ignite, ready to serve to your guests.

Swerve with whisky cream for the ultimate ‘Merry’ Christmas pudding!

Mince Pies

Ingredients:

• 210g quality Mincemeat
• 160g Shortcrust Pastry
• 1 egg
• Famous Grouse Blended Scotch whisky
• Icing sugar and edible glitter for dusting

Directions:

• Preheat the oven to 200°C/gas 6/fan 180°C
• Butter the base of a 6 hole tart/muffin tray
• Roll out puff pastry. Using a fluted cutter, cut 6 circles from pastry and place in tray.
• Spoon 2tsp in each pastry case.
• Using a smaller cutter or festive shaped cookie cutter i.e. star, cut 6 lids for the mince pies.
• Dab a small amount of water on the underside of the lids and seal on top of the pies.
• Beat a small egg and brush a small amount over the top of the pies for a luxurious glaze.
• Bake for 20 minutes until golden
• Remove from oven and move to a wire rack – allow to cool
• Lightly dust with icing sugar and edible glitter for serving. Can be served hot or cold
• Serve with whisky cream to compliment the mince pies.
• The mince pies will keep for 3-4 days in a sealed container, so you can enjoy them again and again!
• The mince pies can be frozen for up to a month – they need to be defrosted and warmed up in the oven.

From the team here at Whisky Marketplace we wish you a very ‘Merry’ Christmas and a Happy New Year!

In the run up to Christmas this year, we've asked our Whisky Marketplace retailers to have a look through their shelves to select some whisky recommendations that would make great presents or enhance your festive whisky cabinet.

First up is Richard Hawley from The Whisky Vault. To begin with, we asked him tell us a little about his business and how he became interested in whisky.

"The Whisky Vault was born from ideas created with my Father, Philip, after he had begun to collect whiskies many moons ago. I had finished university and was in specialising in web development and business and had found his passion for whisky infectious. So I suggested we create a marketplace for them online. The family-oriented business was founded in 2008 and has been going from strength to strength, we currently hold some of the rarest and highly desired whiskies in the world of Scotch and have a stock catalogue of over 2,000 single malts. And we're continuing to actively seek more day upon day."

We asked Richard to pick three whiskies to suit various budgets. The price bands we specified are up to £50, £50-100 and £100+

Whisky Vault's Christmas picks:

Kilchoman 2010 Summer Release, £57

Affordable and, more importantly, highly drinkable limited edition from Islay’s newest distillery. A 3 year old that was matured in bourbon casks and has the archetypal Islay smoky and peppery elements.

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White Horse Blended Scotch, 1970’s Bottling, £80

These 50’s, 60’s and 70’s White Horse blends were very highly regarded. Known to contain the fabulous Islay Lagavulin malt, they are somewhat of an antique at around 40 years old, whilst also being still fairly light on the wallet (at present).

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Dalmore 21 Year Old, 2015 Release, £350

Brand new in for the festive period, this Oloroso finished 21 year old Highland malt has been met with some rave reviews and could be described as rich and complex - very Dalmore. Only around 8,000 bottles released worldwide.

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