Where whisky meets coffee
WXC is a spirit drink created by Woven Whisky in collaboration with Assembly Coffee in Brixton. It brings together silky, fruit-forward Scotch whisky and a Colombian single-origin coffee, El Vergel Guava Banana, creating a lively meeting point between two flavour-driven worlds. Bright, tropical and unexpectedly balanced, WXC was one of the favourites at the Bar Takeover and offers a fresh, playful way to begin this anniversary box. [Available in Hong Kong end of 2026!]

Tasting notes
Nose: Bright tropical fruit, roasted coffee, ripe banana, berry notes and soft malt.
Palate: Juicy and silky, with pineapple, strawberry, guava and banana alongside gentle coffee bitterness, subtle sweetness and a smooth whisky base.
Finish: Medium in length, with lingering tropical fruit, coffee and a light chocolate-like note.

How to taste it
Neat (without water): Taste WXC first, preferably slightly chilled or at room temperature. Take time to notice the interaction between the fruity whisky and the coffee, rather than approaching it as either a conventional whisky or a coffee liqueur. Small sips will reveal its balance between tropical sweetness, coffee bitterness and malt.

With water:
WXC is designed to be enjoyed without dilution, so water is not necessary. If you would like to experiment, add only a few drops to see whether more fruit or coffee aromas emerge. Too much water may weaken the texture and make the flavours feel less integrated.

In a serve:
WXC can also be enjoyed over ice or used in a simple cocktail. Its fruit and coffee character make it especially suitable for an Old Fashioned-style serve or an espresso-inspired cocktail.

Don’t judge a Whisky by its cover!
This 9-year-old Tormore from Spirit of Scotland made a strong impression at the Bar Takeover. The high alcohol strength may seem intimidating at first, but the whisky quickly proves that appearance can be misleading. Behind the bold ABV is a balanced and approachable Speyside malt, with bright fruit, creamy vanilla and fresh malt character rather than excessive spice or alcohol. It is a perfect reminder not to judge the book — or the bottle — by its cover.

Tasting notes
Nose: Bright green apple and crisp pear, with creamy vanilla, fresh cereal and a gentle citrus lift.
Palate: Smooth and balanced, with citrus fruit, mango, coconut, soft malt and a creamy custard-like texture.
Finish: Pleasantly persistent, with white peach, vanilla, gentle spice and a clean, fruity fade.

How to taste it
Neat (without water): Allow the whisky to rest in the glass for a few minutes before tasting. Despite its high ABV, the spirit is not overly spicy or alcoholic, so begin with a small sip and let the texture settle across the palate. Look for the progression from green fruit and vanilla to tropical fruit and soft spice.

With water: Add water gradually, one or two drops at a time. A small amount can soften the strength and bring forward more apple, pear, citrus and creamy vanilla. Try tasting it at full strength first, then with water, as the contrast is part of the whisky’s appeal.

Tasting tip: Do not let the ABV decide your expectations. Approach it slowly and allow the whisky to show its balance before deciding whether it needs water.

The Anniversary bottling 2026
The final dram is the centrepiece of September’s celebration: a 36-year-old Aultmore bottled by Whiskies & More as one of the company’s 10th Anniversary bottlings. It is also the oldest whisky ever bottled by Whiskies & More, making it a particularly meaningful expression for this milestone. Mature Aultmore is known for its elegant Speyside character, and after 36 years in cask, the whisky offers a rare opportunity to experience time, oak and distillery character in remarkable harmony. This is a dram to savour slowly and treat with care. 

Tasting notes
Nose: Delicate and refined, with polished oak, ripe orchard fruit, honey, dried flowers, vanilla and soft citrus.
Palate: Silky and layered, with mature malt, stewed apple, pear, stone fruit, honey, gentle spice and elegant oak.
Finish: Long and graceful, with dried fruit, vanilla, soft wood spice and a lingering floral freshness.

How to taste it
Neat (without water): Save this whisky for last and give it plenty of time in the glass. Mature whisky often reveals its character gradually, so begin with the nose before taking a small sip. Focus on texture, balance and the way the fruit, oak and floral notes develop through the finish. This is a whisky to sip slowly rather than consume quickly.

With water: Water is optional, but if you choose to add it, use only a few drops. A small amount may lift fresh fruit, floral notes and honey while softening the oak. Too much water can dilute the delicate balance created by 36 years of maturation, so taste neat first and experiment only after the whisky has had time to open.

Tasting tip: Set aside enough time for this dram. Its importance is not only in its age, but also in what it represents: 10 years of Whiskies & More, and the longest-matured whisky ever bottled under the Whiskies & More name.

Woven Whisky is a contemporary brand focused on accessible, well crafted blends and malts that invite everyday enjoyment rather than intimidation. Pure Malt sits at the heart of that philosophy: a balanced, easy drinking whisky built for both neat sipping and relaxed mixing. It is the “back to basics” starter for the box, and a chance to preview the brand before trying more expressions at the upcoming Bar Takeover.

Tasting notes
Nose: Soft malt sweetness, light orchard fruit, vanilla, gentle oak and a hint of spice.
Palate: Smooth and approachable, with honeyed grain, apple and pear, subtle citrus, and mild oak spice.
Finish: Clean and medium in length, with lingering malt, fruit and a touch of warmth.

How to taste it
Neat (without water): Pour first to set a comfortable baseline for the month. Neat, focus on the balance between fruit, malt and oak; this should feel easy and inviting rather than challenging. Let it sit briefly in the glass so the sweeter aromas can open before the first sip.

With water: Add a few drops to soften the alcohol and bring out more fruit and honey. Too much water is not recommended; the blend has been created to be enjoyed neat, and over dilution can flatten the character.

This 28 year old Bunnahabhain from The Single Malts of Scotland is a mature Islay malt that shows how age can transform peat into something more refined and layered. Rather than bold, youthful smoke, expect a coastal, mineral and gently medicinal profile where peat has integrated with long cask influence. It is the “advanced class” in the box: a whisky that rewards patience and quiet attention.

Tasting notes
Nose: A delicate but complex nose. Despite the age, there is still freshness with a touch of banana, sweet lemon and candied Granny Smith, well balanced with vanilla and waxy notes.
Palate: Silky and creamy, with light honey. A clear waxy texture integrates with sweet summer fruits. Nutty from the wood, but not overpowering.
Finish: A little grassy and vanilla, medium in length.

How to taste it
Neat (without water): Save this for a slower moment, ideally after the Pure Malt has set the stage. Neat, the age and subtlety show best; take time with the nose to pick out smoke versus salt versus oak. Sip slowly and let the finish run – this is where the coastal and herbal layers really appear. Water is not recommended for this whisky. It is quite delicate, and adding water will dilute a well balanced dram.

Copenhagen Distillery’s RARE series explores alternative grains and experimental approaches, and Batch No.4 focuses on spelt, a lesser used cereal that brings a distinctive, nutty and earthy character. At 47.9%, it has enough strength to carry those unusual grain notes while remaining approachable. It is the “lab session” of the box: a chance to taste something different and think about how raw materials shape flavour.

Tasting notes
Nose: Elegantly complex and intriguing, presenting sweet cereals, dried papaya, minerality, and green jasmine tea.
Palate: Soft and elegant tannins accompanied by rock candy sweetness bring out oxidized papaya, and exotic fruit flavours full of umami and a delicate salinity.
Finish: A burst of toasted sourdough bread and nuts, raw cacao, and light yet dry oak tannins in a long, lingering harmony.

How to taste it
Neat (without water): Taste this last, after the more familiar profiles have set the stage. Neat, it should show the full shape of its character and let the details of the spelt grain come forward. Take small sips and pay attention to how the grain, fruit and spice interact.

With water: A small amount of water may make the whisky feel more open and aromatic, especially if the palate is firm at full strength. It can also help soften the edges and reveal more subtle layers of fruit and oak. Add water carefully so the whisky keeps its clarity and does not lose its distinctive grain character.

No Ordinary Gin is built around a juniper forward core lifted by citrus and botanicals, designed to taste like a proper gin even when sipped neat. The gin has been aged for 23 months in a whisky barrel. The July box includes a larger size because choosing between neat and G&T felt impossible, and the idea is for you to explore both. Think of it as the bright, refreshing anchor of the “summer vibes” theme.

Tasting notes
Nose: Clear juniper, zesty lemon and lime, a touch of sweet orange, fresh herbs, and subtle spice.
Palate: Clean and lively, with focused juniper, citrus oils, light floral notes, and a gentle, warming spice underneath.
Finish: Dry, refreshing and crisp, with lingering citrus peel and botanicals.

How to taste it
Neat (without water): Chill the glass lightly or use room temperature to compare; neat, the goal is to experience the full botanical structure. Take small sips and notice how the juniper and citrus lead, with the herbs and spice emerging more slowly. This is best for when the rain is heavy and a sharp, focused drink feels more soothing than a long pour.

In G&T: Use a generous measure of gin with plenty of ice, top with a clean tonic, and garnish with a citrus wedge (lemon, lime, or grapefruit) or a strip of peel. Aim for a balance where the tonic supports rather than overwhelms; the gin’s character should still be clearly in front. This is your sunshine glass – perfect for humid evenings when the rain finally eases.

This 26 year old Irish single malt from Blackadder offers the kind of gentle, mature charm that fits late night conversations while the rain taps against the window. Long ageing brings depth and softness, with layers of fruit, honey, and oak that unfold slowly. It is the contemplative centrepiece of the box: summer warmth in a quieter, more reflective form.

Tasting notes
Nose: Ripe orchard fruit, honey, vanilla, soft floral notes, and polished oak.
Palate: Silky texture with sweet malt, apples and pears, light tropical hints, gentle spice, and a touch of toasted oak.
Finish: Long and mellow, with lingering fruit sweetness, honey and a graceful oak fade.

Palate: There’s an instant spicy hit of ground ginger and turmeric, quickly mellowing into almond croissants, cream soda and cinder toffee. With water, some white-chocolate-covered Belgian waffles.

Finish: Cereals: warm porridge and toast with marmalade. Turning slightly earthy towards the end, but still with a spring in its step.

How to taste it
Neat (without water): Enjoy after dinner or during a slower moment; neat, the age and elegance show best. Let it sit a few minutes in the glass, then nose carefully to pick out fruit versus oak. Sip slowly and pay attention to the texture – the length of time in cask should be felt as smoothness and depth rather than weight.

With water: Add just a few drops; older whiskies can be sensitive, and the aim is to open rather than dilute. Water may bring more fruit and honey to the front and soften any sharper oak tones. Try one sip neat and one with water side by side to find your preferred balance.

Port Askaig 19 Years is an Islay malt that combines coastal brightness with rounded smoke, making it ideal both for sunny afternoons and low cloud, rain soaked days. The July lineup was adjusted specifically to include something that feels bright enough for summer but still comforting when the weather turns gloomy. Expect maritime character, layered peat, and a lift of citrus.

Tasting notes
Nose: Coastal air, gentle peat smoke, lemon peel, sweet malt, and light medicinal notes.
Palate: Medium bodied and energetic, with bonfire smoke, sea salt, citrus, hints of olive brine, and a touch of vanilla.
Finish: Long, salty and smoky, with fading citrus and a clean, mineral edge.

How to taste it
Neat (without water): Pour when the rain is loud and a more assertive, atmospheric dram feels right. Neat, focus on the interplay between smoke and brightness: citrus and salt balancing peat and embers. Take small sips and let the finish run – this is where the coastal character really appears.

With water: A few drops of water can bring out more lemon, maritime notes and sweetness, while slightly softening the smoke. If the whisky feels too intense at first, add water gradually and notice how the peat becomes gentler and more aromatic. This is a great one to revisit on different days – clear, humid, or rainy – to see how your mood changes the experience.

Heaven Hill 12 Years offers the classic appeal of well-aged American bourbon: generous, rounded, and confidently flavourful. At 46%, it has enough strength to carry its sweetness and oak structure without feeling heavy. It opens the competition with warmth, depth, and familiar bourbon charm.

Tasting notes
Nose: Coconut, artificial strawberry sweets, leather.
Palate: Almonds, dark chocolate, pineapple.
Finish: Kiwi fruit, Pina colada, little drying.

How to taste it
Neat (without water): Taste this first to set the benchmark for sweetness and oak. Neat, it should show its full bourbon character clearly, with artificial strawberry sweets, coconut, and fruits in good balance. Give it a moment in the glass before sipping so the sweeter aromas can open up.

With water: A few drops of water may soften the sweet fruits and bring out more honeyed grain and vanilla. Add water carefully to keep the bourbon’s structure intact.

This Glentauchers shows the elegant side of mature Speyside whisky, with the sort of polish that comes from long ageing and careful cask selection. At 21 years old and bottled at 54.1%, it should offer depth, lift, and complexity in equal measure. It brings refinement to the competition and represents Scotland with poise.

Tasting notes
Nose: Fiery ginger sweets, candied lemon peel, golden syrup and Granny Smith apples. Distant barley fields in autumn, dandelions, cotton candy at the funfair and old-fashioned Irn Bru.

Palate: There’s an instant spicy hit of ground ginger and turmeric, quickly mellowing into almond croissants, cream soda and cinder toffee. With water, some white-chocolate-covered Belgian waffles.

Finish: Cereals: warm porridge and toast with marmalade. Turning slightly earthy towards the end, but still with a spring in its step.

How to taste it
Neat (without water): Taste this second to move from bourbon sweetness into a more delicate Speyside profile. Neat, it should show fruit, malt, and oak in a very balanced way, with the higher strength supporting the structure. Take small sips and let the finish develop gradually.

With water: A small amount of water may open the fruit and spice notes while softening the alcohol. It can also make the whisky feel even smoother and more expressive. Because it is already well matured, start with just a little water and adjust slowly.

Shizuoka Pot Still W is a modern Japanese whisky with a bold and distinctive profile, shaped by the distillery’s innovative approach and the strength of 55.5%. Using 100% imported barley, it likely leans toward a clean yet powerful style, with crisp grain character and a more assertive edge than many classic Japanese whiskies. It is the wildcard in the lineup, bringing precision and intensity.

Tasting notes
Nose: Honey, toast, and a mild peat aroma later.

Palate: Malt, biscuit, caramel and smoked nuts.

Finish: Malty sweetness and gentle peat lingers on the palate for a long time.

How to taste it
Neat (without water): Taste this third so its higher strength and sharper profile can stand out after the softer Speyside. Neat, it should show strong grain character, nuts, and a more serious oak presence. Let it breathe briefly before tasting to avoid overwhelming the subtler notes.

With water: Water can help soften the alcohol and reveal more citrus, malt, and sweetness. It may also make the texture feel smoother and bring out extra detail in the finish. Add water carefully, as this whisky should still retain tension and focus.

This BOX Swedish oak expression brings a distinctive local identity to the final round of the June World Cup. Maturation in Swedish oak often adds a firm, spicy, and aromatic character, giving the whisky a style that feels both Nordic and original. It is a strong finisher, with plenty of individuality and a clear sense of place.

Tasting notes
Nose: Soft and delicate. The bourbon casks dominate the nose at first; vanilla, coconut milk, pine wood and tropical fruit top notes. Soft spiciness; pepper, ginger, nutmeg, and even hints of carnation

Palate: Full bodied and rich mouthfeel. Peppery and fizzy. A wave of sweet oak. Mint, caramel and toasted oak. Pine wood

Finish: Medium long finish. Very sweet. Marshmallows, floral honey, ginger, and sweet licorice. A touch of green tea with a generous helping of white sugar. Honey melon and rich caramel sauce right at the end

How to taste it
Neat (without water): Taste this last to finish with something robust and characterful. Neat, it should show the full effect of Swedish oak, with spice and wood taking a leading role. Give it time in the glass so the fruit and malt can rise above the oak.

With water: A little water may help soften the wood spice and reveal more fruit sweetness. It can also make the finish feel less dry and more rounded. Because Swedish oak can be quite expressive, use water sparingly and taste the change in small steps.

Teerenpeli Suomi 100 is a Finnish whisky created to mark a national milestone, and it carries a sense of pride and calm confidence. The style is typically approachable yet distinctive, with gentle fruit, soft oak, and a touch of Nordic restraint that makes it easy to enjoy but still interesting enough to explore slowly.

Tasting notes
Nose: Soft and inviting, with notes of apple, pear, honey, vanilla, and light oak.

Palate: Smooth and rounded, showing sweet malt, dried fruit, gentle spice, and a creamy texture.

Finish: Medium in length, warm and balanced, with fruit, honey, and a delicate oak fade.

How to taste it

Neat (without water): Take a sip and it should feel smooth and well balanced, with the fruit and malt character showing clearly. Give it a little time in the glass to let the sweeter notes emerge.

With water:
A little water can open the nose and make the honeyed fruit character more noticeable. It may also soften the spice and make the texture feel even rounder. This is a whisky that should stay gentle, so add water very gradually rather than all at once.

This Copenhagen Distillery Hong Kong 2026 Limited Edition brings a modern Nordic perspective to the box with a special local connection. Copenhagen Distillery is known for its creative, small-batch approach, and this release feels especially fitting for an international World Whisky Day selection because it bridges Denmark and Hong Kong in one bottle. Expect a whisky that is thoughtful, contemporary, and likely to show a different side of Scandinavian style.

Tasting notes
Nose: Mild and sweet notes of orange, juniper, malt and fresh oak on the nose.

Palate: Taste of mild heather honey, sweet cereal, and green tannins from the medium
toasted cask.

Finish: The aftertaste of black pepper and hazelnut is followed by bitter almonds and Seville orange that linger and develop on the palate.

How to taste it

Neat (without water): Taste this second, after the more familiar profiles have set the stage. Neat, it should show the full shape of its character and let the details of the distillery style come forward. Take small sips and pay attention to how the fruit, grain, and spice interact.

With water: A small amount of water may make the whisky feel more open and aromatic, especially if the palate is firm at full strength. It can also help soften the edges and reveal more subtle layers of fruit and oak. Add water carefully so the whisky keeps its clarity.

This BOX Single Malt from the 2nd Step collection shows why the distillery has such a strong reputation for characterful Scandinavian whisky. At 51.2%, it brings concentration and energy, with a style that balances fruit, malt, and a subtle smoky edge.

Tasting notes
Nose: First the sherry wood influences and vanilla sweetness followed by little bit of peat

Palate: Spices as cinnamon, clove, and sweet dried fruits like raisins

Finish: Again the peat comes in at the end. Long and lingering finish

How to taste it

Neat (without water): Taste this last and enjoy its intensity and structure. Neat, the whisky should show its lively fruit, malt depth, and subtle smoke most clearly. Let it sit for a minute or two in the glass before sipping so the aromas can open up.

With water: A few drops of water may soften the alcohol and bring out more citrus, vanilla, and sweetness. It can also make the smoky and earthy notes feel more integrated. Try it neat first, then revisit with water to see how the whisky changes.

SAB Night Black evokes the stillness of a night landscape, where mountains and trees appear as dark silhouettes against the moonlit sky. In the glass, that same image translates into a whisky of quiet power: smoky, woody, earthy, and restrained, with a dark, contemplative character. It is the kind of dram that does not shout, but gradually reveals its depth.

Tasting notes
Nose: A subdued aroma with smoky embers, a refreshing woody note, and a hint of black pepper.

Palate: Smooth and soft in texture, with bitterness, black pepper, ash that coats the tongue, a strong woody flavour that tightens the whole, and earthy peat.

Finish: Mildly spicy and strongly smoky.

How to taste it

Neat (without water): Taste this first to set the tone for the box. Let it rest in the glass briefly, then nose slowly topick up the embers, wood, and pepper before the smoke grows more apparent on the palate. Its softer texture means the darker notes arrive gradually rather
than all at once.

With water: Add just a few drops to open the aroma and soften the ash and woody tension. Water may lift a little more freshness in the nose while keeping the smoky, earthy core intact. This is a whisky that can take a touch of dilution, but too much may flatten its quiet intensity.

This Macduff is the brighter, more playful contrast in the set. Matured in bourbon cask and bottled by Asta Morris, it shows a lively fruit-driven style with a gentle creamy texture and just enough vanilla and floral lift to keep everything fresh. It brings sunshine into the box after the opening smoke.

Tasting notes
Nose: Very gentle fruity notes edging toward tropical fruits, with hints of vanilla and a touch of floral character.

Palate: Smooth and slightly creamy, remaining pleasantly fruity, with more vanilla present and nice whiffs of orange peel.

Finish: The bourbon cask does a great job, leaving an everlasting fruity and pleasant finish.

How to taste it

Neat (without water): Taste this second to brighten the palate after the smoky opener. Neat, it should show the clearest balance between fruit, vanilla, and soft oak, with the tropical edge becoming more noticeable as it sits in the glass. The creamy texture makes it easy to sip, yet the cask character keeps it interesting.

With water: A few drops of water may bring out even more fruit sweetness and soften the oak slightly. Expect the vanilla and orange peel to become more pronounced, with the tropical notes appearing rounder and friendlier. Water should enhance its easy, generous character without dulling the freshness.

This is the contemplative centrepiece of the box: an Ardmore with serious age, remarkable purity, and a peat profile that has evolved into something far more subtle and complex than a younger smoky whisky. Rather than bold smoke, it offers a layered, mineral, coastal style where peat feels broken down into fine textures of sandalwood, lanolin, brine, and olive oil. It is elegant, unusual, and deeply rewarding.

Tasting notes
Nose: Ethereal and complex smokiness, including sandalwood, bonfire embers, sheep wool, ink, and mineral oils. With time, it moves toward medicinal notes such as lanolin, wintergreen, herbal toothpaste, and smoked olive oil.

Palate: Classically farmyard Ardmore, with fragmented peat expressed through crystalline smokiness, coal tar soap, lanolin, sandalwood, smoked olive oil, and preserved lemons in brine. With time, it becomes more coastal, showing anchovy paste, salted butter, pink grapefruit, and touches of seawater.

Finish: Medium in length, rather salty, with brittle minerals, lemon-infused olive oil, natural tar, white pepper, and a refreshing sharpness. 

How to taste it

Neat (without water): Save this for last and give it time in the glass, as the aromatics unfold gradually and beautifully. Neat, it shows the full range of its age-driven complexity, from smoky minerals to coastal brightness and medicinal nuance. This is a whisky to sip slowly and revisit often, because its subtleties become more apparent with patience.

With water: A small amount of water can help lift the more coastal and citrus-led notes, especially the preserved lemon and pink grapefruit. It may also soften the sharper mineral edges and bring more harmony to the smoke, salt, and herbal tones. Use water sparingly, as the whisky’s elegance lies in its precision and restraint.

Two Stacks Double Barrel Single Pot Still is a modern Irish single pot still whiskey distilled at Great Northern Distillery, matured in ex‑bourbon casks and finished in ex‑American rye casks. Bottled at 43%, it balances creamy, traditional pot‑still character with a fresher, fruity profile and subtle rye‑driven spice, making it an ideal toast to St. Patrick’s Day. This is an easy‑drinking yet distinctive Irish dram that sets a bright, welcoming tone for the rest of the March line‑up.

Pour a small measure and let it rest a few minutes so the pot still spice and orchard fruits can open up. Nose gently, then take small sips, focusing first on the creamy texture and bright fruit before the rye spice appears. As the “warm‑up” dram, pay attention to how the herbal rye note builds from mid‑palate to finish.

If the rye notes are too overpowering, add just a few drops of water (no more than a teaspoon in a full measure). The goal is to soften the tannic rye edge and highlight the fruit and vanilla; with a little water, expect more pear, citrus and sweetness, and slightly less dryness. For anyone new to Irish single pot still, taste one sip neat and one with water side by side to discover the preferred style.

United S is Shizuoka Distillery’s main single malt line, marrying spirit from both the ex‑Karuizawa steam‑heated still and the distinctive wood‑fired still that have made this young Japanese distillery so sought after. The United S Local Barley 5 Years expression builds on that concept with a focus on local barley and a cask mix led by first‑fill bourbon and wine barrels, bottled at 50.5% to showcase a more floral, mellow style.

After the Irish whiskey, appreciate this Japanese whisky at the higher strength and layered complexity. Spend extra time on the nose, searching for the shift from bright citrus and stone fruit into creamy and slightly herbal notes; on the palate, track the transition from sweet brioche to hoppy, spicy bitterness. Allow the whisky to sit in the glass; after a few minutes, more floral and white fruits notes emerge as the spirit relaxes.

This whisky can use little water, add a few drops at a time to open the dram. With water, expect a sweeter first impression, more lemon and fresh fruit, plus a touch of olive brine and sweet‑soy‑like umami that adds depth without heaviness. Alternate sips neat and with water to see how the distinctive local barley character show in each state.

Glenallachie 43‑year‑old from the Director’s Special range (The Single Malts of Scotland) is an ultra‑rare, long‑matured Speyside single malt that has spent over four decades in sherry cask. Drawn from a very small number of exceptional casks, it demonstrates how time, oak and patient maturation can create a dense, old‑school “sherry bomb” profile reminiscent of legendary cult bottlings. Following the record auction where two Karuizawa casks fetched about USD 5.7 million, this bottling stands as perhaps the closest Scottish cousin to that style—long sold out, and genuinely irreplaceable in the glass.

Reserve this whisky for last and give it time: pour, then let it rest at least 10–15 minutes before the first sip so the dense sherry‑cask aromas can unfurl. Nose in slow, short passes to pick up the layers: first dark chocolate and dried fruits, then meatiness, then citrus and spice; on the palate, take very small sips and let the whisky roll slowly across the tongue before swallowing.This is a dram to savour quietly; pause between sips and observe how the finish evolves from cigar smoke and bitter chocolate into blood orange and warm spice.

If water is added, start with a single drop or two—this whisky is old, fragile and highly concentrated, and too much water can quickly flatten the profile. A tiny amount of water can lift more citrus, balsamic and herbal notes on the nose and soften any sharper tannins on the palate, turning the chocolate‑stout and Negroni‑like bitterness silkier.Consider tasting most of the sample neat and experimenting with water only on the final sips, as another chance to experience this bottling may never come.

Rice Cake
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A SPEYSIDE 13 YEARS OLD BY CADENHEAD'S

Sultana and orange liqueur notes echo the rice cake’s sweetness and chewy texture, wrapping each bite and sip in festive warmth. Tobacco leaf, fruit loaf and dates deepen the sweetness, while a touch of grapefruit keeps the pairing bright and never cloying. A comforting, auspicious sweetness that invites one more slice, and one more dram.

TURNIP CAKE
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SECRET ORKNEY 19 YEARS BY THE DUTCH WHISKY CONNECTION

Honey and gentle aromatic peat embrace the sweet radish and umami dried shrimp, lifting every bite instead of overpowering it. Warm spices and dried fruits mirror the cake’s cosy savouriness, while that high-strength, silky heat cuts through the crisp golden edges—so you’ll always reach for just one more piece.

SESAME BALLS
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BUNNAHABHAIN 16 YEARS OLD BY AD RATTRAY

The crisp, chewy shell and nutty sesame echo toasted coconut, milk chocolate and banana notes in the Bunnahabhain 16. Its heather honey fudge and salted caramel melt into the sweet filling like a grown-up dessert sauce in a glass. A lemon meringue pie and salted popcorn finish cuts through the richness, refreshing the palate so each bite feels like the first of the night.

PEANUT DUMPLING
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PANAMA RUM 20 YEARS OLD BY BLACKADDER

The dumplings’ sweet, nutty crunch and coconut filling pick up the rum’s brown sugar, banana and vanilla tones, while their gold-ingot shape turns every sip and bite into a toast to prosperity. A cosy match for slow chats, full bellies, and that inevitable “just one more” dumpling.

A glimpse into Glasgow’s reborn whisky tradition, Fortnight from The Clydeside Distillery is an exclusive early preview you won’t find on local shelves just yet. Inspired by the city’s historical shipyards and river trade, this spirit captures the momentum of a distillery that continues to bridge the past and future of Lowland craftsmanship.

Bright and lively on the nose with stone fruits, honeyed malt, and a whisper of gentle smoke. The palate follows with bright citrus fruits and heather honey, resulting in a clean and fruit forward spirit. An elegant finish with hints of warm spices and peat.

Be among the first to experience what’s next for Glasgow’s whisky revival — Fortnight arrives officially in Hong Kong later this spring. Stay tuned for early access through Timeless & Tasty.

From the long-vanished Cambus Distillery comes this remarkable grain whisky, bottled in Blackadder’s iconic Raw Cask style — unfiltered, unpolished, and authentically intense. Each drop carries the story of Scotland’s lost distilling heritage, transformed over nearly three decades in oak into golden serenity.

First shows honey followed by flat peach gentle leathery peat with fruity charred oak. A little prickly on the palate, negligible tannins the oak lingers with honey and gentle peat.

Rediscover the art of grain whisky with this rare find — and don’t miss our Buy 2, Get 1 Free offer on all Blackadder bottles this month!

Drawn from the now-silent Imperial Distillery, this bottling captures the quiet elegance of a Speyside legend frozen in time. Resting nearly three decades in cask, it unveils a nostalgic character that reminds us why Imperial remains one of the region’s most collectible names.

Bursting with juicy raspberry jellies, followed by the childhood treat of a strawberry-and-cream-soda ice cream float. Next, some diced juicy mango floats in, adding a tropical accent. On the palate, grenadine syrup mingles with cherry cola bottle sweets, developing a delightful mouthfeel. This leads on to powdered vanilla icing sugar, sprinkled on an indulgent Boston cream pie. The palate closes out to the freshness of tangerine rind. This is quickly replaced by milk-chocolate-covered spongey gingerbread and lastly, the tart sweetness of Double Lollies.

Savour a piece of Speyside history. Limited bottles remain — secure yours below before this rare vintage fades from availability.

A little gift for the festive holidays, a full bottle was included in this month's subscription!

Linkwood Distillery, established in 1821 near Elgin, has earned a devoted following for producing whiskies of exceptional finesse and floral character. For generations, Linkwood’s spirit has been treasured by blenders and single malt enthusiasts alike, with its delicate yet complex profile making it a true gem
of Speyside.

This rare 1989 vintage, bottled at cask
strength by the independent bottler Signatory Vintage, showcases Linkwood at 15 years of age. The nose is a fragrant bouquet of fresh-cut flowers, ripe pears, and subtle honey, with underlying notes of vanilla and light oak. On the palate, the cask strength power delivers waves of juicy stone fruits, creamy vanilla, and delicate spice, balanced by a gentle maltiness that speaks to its Speyside heritage. The finish is remarkably balanced despite its strength, with lingering floral notes and a touch of citrus zest that refreshes the palate. This is an exceptional example of independent bottling at its finest—unfiltered, natural colour, and bursting with character. Bottled in 2004, this bottle may be only found via auction houses.

Longmorn Distillery has long been revered among whisky connoisseurs as one of Scotland’s best-kept secrets. Founded in 1894, this distillery has quietly produced some of the region’s most sought-after malts, prized for their rich, complex character. The name “Longmorn” derives from the Gaelic “Lhanmorgund,” meaning “place of the holy man,” a nod to the ancient chapel that once stood on these hallowed grounds.

This 13-year-old expression from The Distillery Reserve Collection captures Longmorn’s signature elegance in every
sip. The nose opens with inviting notes of honey-drizzled orchard fruits, warm
vanilla, and a whisper of toasted oak. On the palate, it delivers a beautifully harmony of sweet malt, caramelised apples, and gentle spice, with hints of nutmeg and cinnamon that evoke autumn’s embrace. The finish is long
and satisfying, leaving lingering traces of butterscotch and dried fruits that
invite another dram. This bottle is only available at the visitor centre of the distillery in Scotland.

Perched on the edge of the Highlands
Ardmore Distillery has been crafting
distinctive peated Highland single malt since 1898. Unlike its Speyside neighbours, Ardmore embraces a robust, smoky character that sets it apart, using traditional methods including direct-fired stills to create a spirit with remarkable depth and complexity.

This 14-year-old expression, carefully
selected and bottled by independent bottler Asta Morris, reveals Ardmore’s distinctive personality in full glory. The nose greets you with gentle peat smoke intertwined with sweet vanilla, dried fruits, and a hint of heather honey. On the palate, the whisky unfolds with layers of smoky complexity—think bonfire embers and barbecued fruits—balanced by rich toffee, dark chocolate, and warming spices. The finish is long and warming, with the smoke gradually fading to reveal notes of oak, pepper, and a subtle sweetness that lingers beautifully. As one of the earlier bottlings from Asta Morris, this bottle is sold out at release in 2014.

Glenrothes Distillery in Speyside is said to be haunted by the gentle spirit of Biawa "Byeway" Makalaga, who was brought to Scotland from Africa by Major James Grant and became a beloved figure in the local community, serving as a pageboy, soldier, and football supporter. After Byeway was buried overlooking the distillery, his ghost reportedly began to appear when new stills disrupted a ley line beneath his grave. The haunting ceased after a professor addressed the ley line disturbance, but before every tasting, it's still tradition to raise "a toast to the ghost," keeping Byeway's memory and the distillery's eerie reputation alive.

Toast to the ghost with this 22 Years Old Glenrothes by Cadenhead's! The whisky invites you in with a nose of rich toffee and warm hot cross buns, underpinned by a touch of herbal cassia bark and hints of linseed oil. On the palate, it offers decadent white chocolate-covered raisins, lush black cherries, and golden syrup, lifted by notes of barbecue sauce and juicy pineapple. The finish lingers softly with warming spices, layers of chocolate and caramel, and a delightful memory of figs and toffee apples, making each sip a deep, indulgent experience.

Highland Park distillery is shrouded in legend, forever haunted by its founder, Magnus Eunson, a man of Viking blood who by day was a church officer and by night a cunning whisky smuggler. Known for his daring escapades, including hiding barrels beneath the church pulpit and outwitting excise men, Eunson's spirit is said to roam the distillery's dark warehouses, footsteps echoing through the night as he vigilantly guards his legacy. His fierce dedication to the craft and his wild past give Highland Park an irresistible aura of mystery and ancient power, perfectly capturing the spirit of Orkney’s rugged heritage.

The A.D. Rattray Orkney 15 Years old single malt opens with a radiant nose of bright lemons, soft smoke, and a touch of soothing vanilla that immediately captivates. On the palate, it unveils a crisp and vibrant blend of bell pepper, sharp lime, and sweet butterscotch, creating an enticing contrast of fresh and rich flavours. The finish is long and memorable, with a waxy texture that gently lingers alongside smoldering wood smoke and a delightful hint of spice, perfectly capturing the spirit of Orkney in every sip.

On a stormy night in Islay, the mysterious silhouette of a headless horseman was spotted galloping away from a crofter’s cottage, leaving behind an opened bottle of Bowmore whisky with a dram missing—an unsettling gift that no one dared keep. The frightened crofter discarded the bottle, and since then, locals have never served guests from an opened bottle, always presenting a fresh one to keep the thirsty phantom at bay. Bowmore, with a heritage dating back to 1779, is steeped in such ghostly tales, including mysterious apparitions in its vaults, making every dram a sip of haunting history and rich tradition.

The Bowmore 17-year-old bottled by Cadenhead's offers a truly distinctive experience with a nose that is creamy and oily, layered with paraffin smoke, zesty lime pickle, and an unusual note of petrol lawnmowers. On the palate, dry smoke leads the way, evolving from an initial sharpness of sour apples into a creamier texture enriched by gooseberries and hints of liquorice. The finish impresses with its oily smoke and lingering fruity notes, embodying a classic Bowmore character that blends maritime influence with rich complexity with every taste.

Matured for two decades in a single ex-bourbon barrel, this rare Caperdonich bottling carries with it the spirit of a distillery lost to time. First built as “Glen Grant #2,” the stills of Caperdonich fell silent in 2002 and the site was demolished in 2010, making every surviving cask not just a whisky, but a piece of history. This dram is both a toast to the past and a reminder to cherish fleeting moments.

On the nose, delicate floral tones mingle with soft baker’s yeast and a trace of lemon zest, evoking an old-world charm. The palate offers an intriguing journey: cardboard dryness, artificial strawberry sweetness, and the savoury twist of Canadian bacon, all underscored by a sharp note of hot nail polish that lends a curious intensity.

The finish brings a gentle sweetness, with cream and wet dough lending texture to its medium length. This Caperdonich is not about perfection, but about presence: a dram that reminds us that every celebration is made richer by the rare, the unusual, and the unrepeatable. Available exclusively in this Adventure Box, and not for sale.

Distilled in 2001 and matured for over 17 years in a single sherry butt, this unique Port Askaig release stands apart from the distillery’s typically peated style. Unpeated and gracefully matured, it was specially bottled to mark Whiskies & More’s 4th Anniversary, a whisky created not just to be savoured, but to be celebrated.

From the very first nosing, the dram unveils an opulent bouquet: sweet figs, ripe raisins, and a gentle trace of leather, deepening into layers of dried fruits and roasted nuts. The palate follows with rich intensity, sultanas and hazelnuts intertwined with warming spices, carried by an oily, velvety texture that invites quiet contemplation. Each sip reveals new dimensions, a harmony of flavours that feels both powerful and refined.

The finish is long, balanced, and deeply satisfying, leaving behind a heartwarming glow, like the final toast at a gathering of friends. This is a whisky that embodies the spirit of milestones: layered with character, generous in flavour, and made to mark occasions worth remembering.

Distilled in 1998 and matured for over two decades in a bourbon hogshead, this Ardmore embodies the timeless spirit of the Highlands. At 21 years of age, it has reached a beautiful balance, where vibrant character and smoky depth come together in perfect harmony. Under the theme of celebration, it feels less like a whisky to sip and more like a moment to savour, an ode to gatherings, milestones, and enduring friendships.

On the nose, fragrant heather drifts alongside zesty lime, grilled peach, and a wisp of sweet peat, an aromatic bouquet both inviting and distinctive. The palate is rich and full, coating the mouth with smoked honey, sharp lemon, and the savoury indulgence of barbecued buffalo wings. Complex yet playful, it captures both the refinement of age and the joy of shared feasts.

The finish lingers with classic Highland peat, lifted by a salty, mineral edge that leaves a lasting impression. This is a dram that honours tradition while inviting celebration, a whisky made to be raised high in a toast to life’s finest moments.

Distilled in 2002 at the historic Strathisla distillery in Speyside, this single malt was matured for 15 years in an ex-bourbon American oak cask before being bottled by the Hidden Spirits in 2018. It has preserved the distillery’s signature fruit-forward profile while adding layers of sweetness and mellow spice.

On the nose, bright and playful aromas of fruit jellies and mixed lolly bags evoke a sweet shop on a summer’s day. The palate begins with juicy fruit notes before unfolding into gently spiced malt, which then melts into creamy vanilla ice cream. There’s a refreshing absence of any oak bitterness, allowing the natural sweetness to shine through.

The finish is light yet satisfying, with soft Milko chews and a wholesome wheaties cereal character, leaving a lingering memory of childhood treats with a grown-up refinement. This is an easygoing Speyside malt that’s as welcoming as a sunny afternoon.

Distilled in 1997 and aged for 21 years, this Speyside single malt from Glentauchers has been carefully matured to capture both the distillery’s bright fruitiness and a deeper, seasoned complexity. The result is a dram that bridges the gap between playful vibrancy and the measured elegance of age.

The nose opens with a lively burst of fiery ginger sweets and candied lemon peel, sweetened by golden syrup and crisp Granny Smith apples. As it develops, hints of barley fields in late autumn mingle with dandelions, funfair candyfloss, and the nostalgic fizz of old-fashioned Irn Bru.

On the palate, an initial rush of ground ginger and turmeric warmth soon softens into layers of almond croissants, cream soda, and rich cinder toffee. A splash of water reveals another side, white-chocolate-covered Belgian waffles, adding creamy indulgence to the experience.

The finish is comforting and hearty: warm porridge and toasted bread with marmalade, slowly giving way to a gentle earthiness. This is a whisky that still carries a youthful spring in its step, despite its two decades of quiet maturation.

Matured in a single bourbon cask for over three decades, this rare North British expression was distilled in 1985 and bottled after an impressive 32-year slumber. Its long maturation has transformed the grain spirit into something refined and sun-dappled, perfect for a summer evening by the shore.

On the nose, there’s a gentle oiliness laced with green olives and the buttery sweetness of cheesecake base, evoking an al fresco picnic in the late afternoon. The palate is surprisingly soft and measured, offering a chewy texture and a delicate dusting of ground cinnamon, like the faint warmth of sun-baked earth. The finish lingers with dried spices and mellow, chewy toffee, reminiscent of seaside fudge shops and long, golden sunsets.

This is a whisky that feels like summer in slow motion: warm, mellow, and endlessly lingering. Best enjoyed neat in the fading light, with the hum of cicadas as your only companion.

Crafted by Saburomaru Distillery, SAB Sunset RED captures the tranquil beauty of Tonami at dusk where red-tinted skies stretch over endless rice fields. This evocative blend pays tribute to its rural roots, offering a warm, full-bodied profile wrapped in soft smoke and gentle sweetness.

On the nose, expect salted wood, orange peel, and a delicate smokiness, underscored by caramel and hints of ash and wax. The palate is rich and rounded, red apple, smoke, and silky caramel lead the way, delivering both depth and drinkability. The finish lingers with mellow wood and a softly sweet echo, evoking the calm of a mountain sunset. A perfect dram for slow evenings.

Released by Sakhrani Distillery, Mizunara is a refined blend that highlights the influence of Japan’s most revered oak. Though blended in Scotland, the whisky’s journey continues in Okinawa, where it’s aged and finished in Mizunara casks amidst the island’s lush, protected forests. The result is a unique expression that bridges tradition, place, and precision.

On the nose, Mizunara offers gentle sandalwood, faint coconut, and a subtle wisp of incense. The palate is soft yet layered, delicate spices mingle with creamy malt and a hint of dried fruit. A long and elegant finish.

Bottled by Blackadder, this rare independent release from Japan’s Eigashima Distillery is a bold and expressive dram. Distilled in June 2014 and aged in a rich Oloroso sherry butt until November 2017, this whisky may be young, but it delivers remarkable depth and intensity at a powerful 61.5% ABV.

On the nose, expect an indulgent mix of figs, dates, raisins, toffee, plums, and a touch of dark chocolate. The palate is thick and chewy, bursting with spiced Christmas cake, clove, black pepper, and more dried fruit. The long, warming finish is layered with toffee, raisins, and lingering spice. A punchy, sherry-forward treat for lovers of bold, cask-strength whiskies.

Distilled in 2009 at the famed Chichibu Distillery, this extraordinary single malt spent around seven years maturing in a bourbon barrel before being bottled at a robust 61.4%. A vibrant display of youthful intensity and Japanese craftsmanship, it delivers a layered experience that balances richness with precision. This exceptional expression is a collector’s favourite, a rare opportunity to taste the pinnacle of Japanese whisky

On the nose, a drop of water unlocks vibrant aromas of orchard fruits, apple, pear, and peach, wrapped in vanilla and a whisper of cinnamon. The palate bursts with warming spice: a punch of ginger leads into soft fruits, brown sugar, and bitter orange zest. The long, bittersweet finish highlights orange peel, leaving a bold and lasting impression.

SILVER 1. PUFF ADDER - BLENDED MALT SCOTCH WHISKY BY BLACKADDER
SILVER 2. CHIMERA (CH-2016) - BLENDED MALT SCOTCH WHISKY BY BLACKADDER
GOLD 1. BLACK SNAKE VAT 2 THIRD VENOM - SINGLE MALT SCOTCH WHISKY BY BLACKADDER
GOLD 2. STATEMENT #33 GLEN SCOTIA 28 YEARS OLD - SINGLE MALT SCOTCH WHISKY BY BLACKADDER

1. JURA 21 YEARS OLD BY HIDDEN SPIRITS
2. BEN NEVIS 22 YEARS OLD BY THE SINGLE MALTS OF SCOTLAND
3. Br7 - SINGLE MALT SCOTCH WHISKY BY ELEMENTS OF ISLAY

1. CLYNELISH 9 YEARS OLD FOR HKWF2019
2. INVERGORDON 44 YEARS OLD
3. GLENALLACHIE-GLENLIVET 25 YEARS OLD BY CADENHEAD's

1. STOBCROSS - SINGLE MALT SCOTCH WHISKY BY THE CLYDESIDE DISTILLERY
2. CASK SPEYSIDE 12 YEARS OLD - SINGLE MALT SCOTCH WHISKY BY AD RATTRAY
3. IMPERIAL 28 YEARS OLD - SINGLE MALT SCOTCH WHISKY BY THE SINGLE MALTS OF SCOTLAND

HANDCRAFTED LIQUOR-FILLED WHISKY CHOCOLATES

1. KINGS COUNTY PEATED BOURBON
2. SULLICANS COVE DOUBLE CASK
3. POT STILL K - 100% JAPANESE BARLEY
HONG KONG WHISKY FESTIVAL TICKET

1. SECRET HIGHLAND 11 YEARS BY THE DUTCH WHISKY CONNECTION
2. FETTERCAIRN 14 YEARS BY THE DUTCH WHISKY CONNECTION
3. BEN NEVIS 28 YEARS BY THE DUTCH WHISKY CONNECTION

1. SHIZUOKA POT STILL K 100% JAPANESE BARLEY
2. SHIZUOKA POT STILL W 100% JAPANESE BARLEY
3. WHISKY CANDLE

1. MORTLACH 26 YEARS (JAZZ SERIES - VOL. 1) BY WHISKY TRAIL
2. CAOL ILA 7 YEARS BY ASTA MORRIS
3. OC4 BY ELEMENTS OF ISLAY

SILVER 1. STRONACHIE 18 YEARS
SILVER 2. TEERENPELI PORTTI
GOLD 1. HEAVEN HILL 12 YEARS BY CADENHEADS
GOLD 2. SHIZUOKA CONTACT S
GOLD 3. THE HIGH COAST DISTILLERY AMERICAN OAK

SILVER 1. NO ORDINARY GIN!
SILVER 2. AN IRISH 10 YEARS BY CADENHEADS
GOLD 1. GLENBURGIE 21 YEARS BY THE WHISKY TRAIL
GOLD 2. BLAIR ATHOL 21 YEARS BY AD RATTRAY

1. BLACK TOT MASTER'S RESERVE 2022
2. STRATHMILL 27 YEARS BY CADENHEADS
3. MA2 BY ELEMENTS OF ISLAY
CLEAN ESSENTIALS SOLID DISH SOAP

SILVER 1. LE MUST RUM BY SAVANNA
SILVER 2. 1995 CALVADOS BY CHRISTIAN DROUIN
SILVER 3. HORS D'AGE BY VALLEIN-TERCINIER
GOLD 1. LINKWOOD 12 YEARS BY AD RATTRAY
GOLD 2. STRATHMILL 19 YEARS BY CADENHEAD'S

1. GLENTAUCHERS 8 YEARS OLD - 1ST ANNIVERSARY
2. AIRD MHOR 8 YEARS OLD - 2ND ANNIVERSARY
3. LITTLEMILL 28 YEARS OLD - 3RD ANNIVERSARY

1. TOMINTOUL-GLENLIVET 11 YEARS OLD
2. VATTED MALT - 44 YEARS OLD - 1973 VINTAGE
3. RAW CASK AMRUT BOURBON CASK FINISH BY BLACKADDER

1. A HIGHLAND DISTILLERY 37 YEARS OLD BY CADENHEAD'S
2. GLENBURGIE 18 YEARS OLD BY ASTA MORRIS
3. Bw7 - SINGLE MALT SCOTCH WHISKY BY ELEMENTS OF ISLAY

1. INVERGORDON 33 YEARS OLD - 1988 VINTAGE - SINGLE GRAIN SCOTCH WHISKY BY AD RATTRAY
2. DUFFTOWN-GLENLIVET 10 YEARS OLD  - 2010 VINTAGE - SINGLE MALT SCOTCH WHISKY BY CADENHEAD'S
3. CAOL ILA 10 YEARS OLD  - SINGLE MALT SCOTCH WHISKY BY CADENHEAD'S
4. HANGGONE