Whisky has a history back to Irish monks and Scottish royalty back in the 1400s when it was called aqua vitae. The Gaelic translation was ‘uisce beatha’, meaning ‘water of life’. Through the ages, whisky has gone through a long transformation process, from being a crude unaged clear liquid to the finely processed, mass-produced barrel-aged delicacy we have today. Whether you spell it ‘whisky’ or ‘whiskey’ the spirit has traveled worldwide, both for sale and in production. The spirit has a taste ranging from very complicated and heavily peated to very smooth daily sippers, something for everyone.
You are the boss of your whisky experience, there is no correct way of drinking it. Neat, with water, on the rocks, in juice, in soda, or in a cocktail, you can drink it any way you feel is right. With different whisky brands and bottles reaching the tens of thousands there’s an ocean of new experiences for your tasting experience out there.
We have selected 101 whiskies for our menu to try to give a broad sense of the vast field of choices out there.
Compass box Peat Monster
Nose: Peat, marked salinity, leans to Caol Ila in style, something medicinal. Sweet and fruity, grainy.
Palate: Peat, oak. Botanicals, floral, coppery, sweet, smoky bacon, hint of papaya.
Finish: A lingering sweetness, more peat, floral: roses and violets, sweet spice, oak.
Compass box Spice Tree
Nose: Fragrant and aromatic with notes of dried herbs, spices, oak and vanilla. Has a bourbon note to it and a peppery tang.
Palate: Gingernut biscuits, toffee spices, herbal, vanilla, very rich and peppery.
Finish: Very spicy, big and rich.
Compass box The Story of the Spaniard
Nose: Ripe blood orange and toasted vanilla pod. A few hints of fresh malt in the background.
Palate: Sponge cake, chocolate chip and raisin cookies, almond.
Finish: Dried cherry, cinnamon and menthol.
Kilbeggan Single Grain
Nose: Sponge cake, apricot, icing sugar.
Palate: Buttery at first, before biscuit sweetness and a hint of nutmeg spiciness appears.
Finish: Fizzy oak, lime peel and vanilla.
Tullamore Dew Caribeean cask
Nose: Cherry pie, lots of tropical mango and banana alongside buttery caramel, with sweet malt and rum spice.
Palate: Lemon curd, caramelised pineapple and brown sugar, with oak spice and lots of dried fruit.
Finish: Chewy orange sweeties, ripe banana drizzled with runny caramel, with a prickle of aromatic spice appearing on the finish.
Teeling pot Still
Nose: Bourbon vanilla, stewed orchard fruits and a classic pot still spices initially, followed by dried herbs, leather and a hint of sherried funk. There’s an underlying sweetness from marshmallows, apricot yoghurt and banana milkshake.
Palate: Lots of creamy pot still character forms the core of the palate, from which notes of toasted barley, latte and salted caramel emerge. Then there’s an array of dark fruit, winter spice and rich nuttiness underneath with touches of sharp red apple and milk chocolate emerging over time.
Finish: The chocolate and coffee notes become darker on the finish among stone fruit, a hint of oak spice and a touch of spearmint.
Teeling Single malt
Nose: Intense white grape juiciness on the nose, joined by fresh malt and Rolos, developing into white chocolate the longer it’s in the glass.
Palate: An elegant expression, this. Well placed fruit, backed up with cinnamon and white pepper. A touch of dried flower petals along the way. Strawberries?
Finish: Definitely strawberries, with fresh double cream too! Ace.
Nose: Rich aromas of nuts, marzipan and dark chocolate with a pinch of spice.
Palate: Dried fruit followed by honeycomb sweetness, apricots, lemon zest, prunes and oak spice.
Finish: Woody on the finish, with honeyed sweetness coming through.
Nose: Nutty, rich and oily. There are notes of dried peels, ginger, linseed and cut fruits including a touch of melon.
Palate: Spicy with great body. Nuts and citrus (peel and juice) with hints of marzipan, dried fruits and a hint of Sherry. You turn it over in your mouth forever.
Finish: Long and creamy with custard and spice.
Proper No. Twelve
Nose: Vanilla pod, floral barley and a touch of sandalwood.
Palate: Orchard fruit and honey notes arrive first, backed up by a kick of white pepper.
Finish: Drying oak heat and a drizzle of caramel.
Nose: Honeydew melon, citrus and honey’d cereal.
Palate: Vanilla sponge cake and more honey. A touch of orchard blossom.
Finish: Medium length, rather zesty.
Mars Moltage Cosmo
Nose: Soft vanilla notes up front, joined by sweet red fruit (think cherry and sugary raspberry).
Palate: Orange oil and chocolate, fresh barley and toasty oak.
Finish: Fresh plum and white grape. Cereals and chocolate biscuits.
Nose: Malty, notes of cooked apples, porridge oats, pear, beeswax and honey.
Palate: Rich and malty. This is a simple blend, but one of great quality and balance. Notes of orange zest, toffee and oak, with hints of peanut butter and cocoa.
Finish: Decent length with stewed fruits, cloves, a hint of cinnamon and digestive biscuits.
Nose: Sweet with spices and stem ginger in syrup. Orange zest, freshly ground black pepper and mixed peels.
Palate: Thick, spicy palate with notes of Seville orange marmalade and allspice. Peanut butter, toffee and barrel char develop later on.
Finish: An oily, spicy finish.
Sagamore Spirit Signature Rye
Nose: Honeyed grains, milky coffee, cinnamon gum and a soft hint of peppery oak.
Palate: Chewy dates and candied peels, with pistachio ice cream and nutmeg to follow.
Finish: Lasting vanilla, a hint of drying cedar and more honey.
Sagamore Spirit Cask Strength Rye
Nose: Heavy toffee and menthol, with layers of coffee bean and honey.
Palate: Cinnamon gum, orange boiled sweeties, hints of tobacco and dark chocolate develop later on.
Finish: Peppery notes linger on the finish, with some nutmeg and cooked apple.
Heaven’s Door Straight Rye
Created by Bob Dylan (yes, that exact Bob Dylan you’re thinking of)
Nose: Classic dark and chew rye notes – mint, baking spices, anise, freshly ground pepper – form around a creamy core of banoffee pie and vanilla ice cream. A warming, woody element builds underneath with touches of citrus, leather and molasses. A big whiff of pricey dark chocolate wafts through with time.
Palate: The flavours intensify on the palate. There’s a nutty toffee foundation with more chocolate and spice, followed by apple pie, orange peel, spearmint, salted butter and nougat.
Finish: The spice completely disappears but the mint lingers in a calm, delicate and slightly succulent finish.
Nose: The aroma is particularly fruity with notes of apples, pears and plums with a spicy after thought.
Palate: The flavour is as fruity as the aroma with more apples and pears but also a little unripe banana and candied orange peel.
Finish: The finish is long and lingering with notes of fresh orange juice, spice and apple tart.
Overall: This is a truly exceptional tipple with a beautifully balanced and fruity flavour profile.
Jefferson’s 10 Year Old Straight Rye Whiskey
Nose: Hints of apples, peaches and vanilla.
Palate: Malty with big notes of rye, followed by a hot ginger and an almost bourbon-like sweetness.
Finish: Spicy, the ginger lasting.
Overall: Excellent aged rye whiskey.
Woodford Reserve Rye
Woodford Reserve Rye
Nose:Spicy with distinct notes of rye, black pepper, cedar and cassia bark sweetened with a dusting of marzipan. Hints of pear, apple and almond dance in its depths.
Taste:Clove, rye, mint, molasses, sorghum and honey mingle together with hints of apple and malt.
Finish: Long and sweetly spiced.
Nose: Maltesars and honeycomb, with citrus curd and wild berries alongside spicy oak.
Palate: Toasted corn and buttered popcorn lead the way, with more chocolate supported by melted brown sugar and fried banana.
Finish: Dry, spicy oak and buttery caramel.
Nose: Buttered rye bread, cigar box, butterscotch and mince pie filling.
Palate: Earthy vanilla pod, salted caramel, dried cherry, sandalwood.
Finish: An enjoyably oiliness lingers, balanced by brown sugar.
Nose: Buttery warmth up front, followed by black pepper and Sesame Snaps. Soft smoky hints of charred oak and cinnamon.
Palate: Runny caramel, clove, cardamom, corn grilled on a BBQ, peanut brittle and spicy rye.
Finish: A little hint of cinnamon and citrus on the finish.
Nose: Oaky nose with hints of caramel and toffee.
Palate: Flavors of caramel, toffee and brown sugar are balanced with a touch of spice.
Finish: Long and smooth finish with lingering sweetness and warmness.
Nose: A sweet blend of caramel, smooth toffee lifted by spicy notes of nutmeg and oak.
Palate: Initially creamy vanilla, fading into buttery caramel, orchard fruits, a dash of lemon zest tempered by a drizzle of honey.
Finish: A pinch of black pepper appears on the finish, followed by an underlying buttery note and lingering drying oak.
kentucky owl confiscated
Nose: Hints of peach, mature oak, earthy vanilla and tobacco, with sweeter vanilla and warming aromas of cardamom and baking spice.
Palate: Spicy oak, slightly drying with peaches and cream, cinnamon butter and crackers, with a smidge of red berry.
Finish: Herbal notes appear, supported by oak tannins and lots of spice, with cinnamon and nutmeg rounding things off.
Nose: Buttery vanilla and brown sugar, mixed with soft sultana and cinnamon sweetness.
Palate: Caramelised nuts, oat cookies, more brown sugar, sandalwood, authentic corn hints and a hint of cut grass.
Finish: Lingering mint leaf and milk chocolate notes, with a final touch of spicy oak.
NOSE: An uncomplicated and light aroma, but what’s there is nice. Dominated by notes of vanilla and corn there are some lighter, ethereal notes of spice, citrus, honey and a fruitiness that reminds me of Juicy Fruit gum.
PALATE: Same as the nose, it’s not very complex and light, but what does come across is pleasant. Vanilla taffy, Juicy Fruit gum and corn lead the way with airy notes of toffee, spice and citrus coming in behind.
FINISH: Vanilla, Juicy Fruit gum, marshmallows and corn run it’s course on a medium finish.
NOSE: Appealingly rich notes of barley sugar, raisins and dried fruit, with a balancing touch of fennel seed and baked bread.
PALATE: Rich and spicy, with juicy fruit, cinnamon and clean, well-defined flavors.
FINISH: Welcoming kick of black pepper, then the dried fruit stays strong.
Nose: Werther’s Original, dry wood, plenty of spicy rye notes, a hint of blackcurrant.
Palate: Dried orange peel and stem ginger, followed by brown sugar, cherry, hickory, cumin and buttered corn.
Finish: New leather, caramel, cinnamon, peppercorn, apple.
Michters Sour Mash
NOSE: Enticing aromas of dried fruit and freshly baked bread, but poised and focused.
PALATE: A different story on the palate – bags of rich dried fruit, and generously spiced with cinnamon and nutmeg, like a turbocharged Dundee cake.
FINISH: Well balanced, with the rich fruit standing up to the spice.
Colonel EH Taylor Small Batch
Nose: Caramel apples, fresh corn and cloves. Butterscotch sneaks in after a while.
Palate: More corn sweetness, mixed with slight spiciness of rye and cinnamon.
Finish: Medium and very rich with creamy vanilla.
Nose: Heavy treacle and vanilla, dusted with plenty of cinnamon.
Palate: Ginger, black pepper, honey-drizzled sponge cake and cooked pear.
Finish: Honey-roasted nuts, sharp green apple, another kick of pepper.
Nose: Top notes of orange blossom and cedar. Soon develops the classic rye bread warmth and a lingering waft of buttered pancakes.
Palate: Starts quite sweet with caramel and maple syrup, though swiftly develops intense oak-y elements and hints of pine resin. Sweetness returns slightly on the mid-palate
Finish: Juicy orange and spicy oak continue the finish.
woodford double oaked
NOSE: Rich notes of dark fruit, caramel, sharp honey, chocolate, marzipan and toasted oak.
PALATE: A full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices.
FINISH: Long and creamy with lingering hints of honeyed apple.
Nose: Quite thick and creamy. There are notes of honey and spice, leather, a touch of cocoa, a little smoke, toasty oak and vanilla cream with a hint of butterscotch.
Palate: Thick and full. There are notes of espresso beans, winter spice, cereal sweetness, plenty of rye, ground ginger, almond oil, toasty oak and a little rum.
Finish: Long and mature with notes of cereals and toasty oaken spice.
Nose: Aromas of Bakewell tart and cherry jam, with toasty oak, cinnamon and salted caramel.
Palate: Wonderfully chewy with a big hit of rye spice, burnt vanilla custard and velvety, melted dark chocolate.
Finish: More tart cherry returns alongside a touch of banana, rounded off by a wave of oak spice.
Nose: Hints of fruit and oak. Allspice and zest.
Palate: Citrus on the palate, with crème caramel, vanilla fudge and toasty oak. Good body, with an oily mouth-feel.
Finish: Long finish. Caramel again, with barrel char on the tail.
Nose: Cloves, vanilla and caramel form a rich and spicy aroma.
Palate: The flavour is sweet with notes of toffee and caramel with spicy notes of cardamom and cloves.
Finish: The finish is long and lingering with warmer spice notes tingling until the very end.
Nose: Honey, vanilla, slightly woody raisin and candy sticks.
Palate: Sultanas, nectarine and hints of prune. Vanilla throughout.
Finish: Warming pressed apple.
Wild Turkey Rare Breed
Nose: Buttery at first, before a big rush of clove and oak.
Palate: Heavy caramel and chocolate. A touch of smoke develops, it’s almost a bit vegetal at points too.
Finish: Menthol, cut herbs, brown sugar and white pepper.
Nose: Spicy and sweet with caramel, creamy toffee eclairs, hints of cinnamon, rum spice and cereal sweetness.
Palate: Brown sugar, toffee apple, sweet oak, custard, oily espresso beans, a touch of chocolate-covered raisins and toasty wood.
Finish: Good length with sweet spices, cinnamon gum and toffee.
Nose: Dry oak, menthol, dark fruit. Subtle smokiness develops after a minute.
Palate: Rather creamy with plenty of vanilla fudge notes. A burst of herbaceous spice appears on the mid-palate.
Finish: Lasting cardamom and nutmeg heat.
Nose: Warming cinnamon and caramel, with a hint of Jamaican Ginger Cake underneath.
Palate: Thick vanilla pods, dry oak, peppercorn and more cinnamon bringing spiciness.
Finish: A smidge of citrus appears through the toffee and toasted spices.
Nose: Dulche de leche and cinnamon buns, with forest berries and green oak.
Palate: Orange curd and more cinnamon, with mint chocolate and creamy vanilla.
Finish: Cooked dark berries, a dash of white pepper and caramel.
Nose: Fruity and rich. There are lovely notes of spiced honey and mixed peels, a little malmsey, hazelnut and a touch of cut fruit with toasty oak providing a backbone.
Palate: Rich and full. There are notes of rye and spice, barley malt, a little nut oil with butterscotch and vanilla.
Finish: Quite sweet with butterscotch and dry oak spice.
Nose: Sweet, creamy aromas. Hints of Seville orange marmalade and lemon zest. A hint of corn sweetness and caramel.
Palate: Balanced, rich palate entry with marmalade and acacia honey. Cinnamon, lemon and oak.
Finish: Oaky, spiced finish.
four roses single
Nose: A balanced, rich, fruity nose. Notes of spices and chocolate. Toffee and vanilla.
Palate: Tart stone fruits, prunes, spices, morello cherries, cocoa and vanilla.
Finish: Oak, chocolate, butterscotch.
four roses small batch
Nose: The nose is quite subtle and smooth, there are notes of winter spice and buttered granary toast with thick honey. There are hints of cut flowers and dry hay.
Palate: The palate is much fuller with a lovely balance. There are notes of manuka honey, winter spice, toasty oak, a little crème anglaise and thick fruit.
Finish: The finish is of good length with a resurgence from the crème anglaise.
Nose: Buttery corn and hints of vanilla pod.
Palate: Honey, mocha and maple syrup.
Finish: Peppery and warming.
Nose: Spicy nose with caramel, charred oak and a little aniseed.
Palate: Liquorice-led palate with oak and cinnamon, a touch of banana too.
Finish: Roasty and toasty finish, plenty of spice and citrus too.
Jack Daniels single barrel
Nose: Good body with plenty of toasty oak, there are notes of corn and lovely cereal sweetness, there is a good smoke note, a little spice and toffee.
Palate: Full and mouth-filling. There are notes of cereal sweetness, the rye is in evidence with a touch of cigar box and nut oils, a little spice and an aniseed character.
Finish: Good length with a hint of citrus and plenty of cereal sweetness.
Staunning Rye – Denmark
Nose: Rye bread fresh out of the oven is indeed there, with touches of blackberry, peppery oak and menthol.
Palate: More forest berries, oaky vanilla and cocoa lead into oily citrus and more spicy oak.
Finish: Caramel wafers, ripe stone fruit and chocolate-coated nuts.
Scorpions – Sweden
Nose: Caramel, wood spice and brown sugar combine with plenty of raspberry and cherry notes.
Palate: Fresh red fruits, vanilla-y malt and golden cereals initially, then hints of tarragon and warming oak.
Finish: Christmas cake, with a little bit of honey too.
paul john select
Nose: A big, meaty nose. Stewed apples and pears, freshly-baked sponge cake, golden barley and a pinch of salt.
Palate: Lots of honey on the palate, joined by deft spicy notes of cinnamon and cracked black pepper. Glimmers of fruit and dark chocolate.
Finish: Juicy fruits and a hint of oak.
Penderyn – Wales
Nose: Fruity with chocolatey touches. Sweet, jammy and creamy with some toffee and wood spice.
Palate: Rounded and warming with more sweet, rich fruit and plum wine.
Finish: Sweet goji berries and caramel.
Nose: Vanilla flowers arrive on the nose first, paired with pear drops and dried mango.
Palate: Brandied cherry and red rope liquorice. More vanilla, a hint of cinnamon spiciness and Nutella.
Finish: Chocolate raisins, pineapple and coconut ice.
Amrut Fusion – Indian
Nose: Rich, barley, fruity. Big on citrus, spices, creamy sweetness. A hint of peat.
Palate: Oaky, rich, gentle peat, coffee, dark chocolate. Fruity.
Finish: Long, spiced, marmalade, sweetness.
amrut peated – Indian
Nose: Sweet cure bacon, smoke, malt, sweet peat, touch of caramel.
Palate: Soooo fruity! Peat doesn’t even get a look-in. Lots of malt, tart.
Finish: Medium, peat emerges as the end, fruit teas.
Cotsworld – English
Nose: The first thing you notice are spicy cereal notes, malt and porridge, then comes the fruit – orange peel and lemon. Grassy and floral flavours followed by marzipan.
Palate: Beautiful texture, creamy and round, with sweet citrus fruit and black pepper.
Finish: Good length. There’s vanilla custard and a lift of aromatic freshness that will make you want another sip.
NOSE: Heavy and sweet, cooked cherries, stewed pears, wood, vanilla, brown bread and a tropical hint.
PALATE: Dry wood, heavily infused with sherry, it’s fruity and there are lots of tannines from the wood, there’s even a hint of pineapple. The interplay between the wood and sherry notes reminds us of A’bunadh Batch 47, but a lot richer.
FINISH: Woody sherry, hay, raisins, lots of fruits: apricots, peaches and pineapple. It’s sweet and warming, the finish lasts forever.
Nose: The nose is of medium-body with notes of barley sugar and aniseed, notes of cut grass and fennel, a hint of straw and a vegetal freshness. Palate: quite sweet and gentle. There are notes of winter spice and dark sugars, a touch of rum.
Finish: medium-sweetness and of medium-length.
nc’nean – Skotland, Highland
Nose: Strawberry shortbread, orange peel, nutmeg, and chocolate.
Palate: Vanilla and orchard fruit lead, with toasted almonds in support.
Finish: A little spicy and drying with some red berry sweetness in the background.
Darkness – Skotland Spayside
Nose: Candied orange peels, chocolate peanuts, cooking spice warmth and some dried cherry.
Palate: Amaretti biscuits, subtly toasty hints, powerful raisin and prune, just a touch of earthy oak lingers.
Finish: Slightly oily with a hint of smoke, though chocolatey
Nose: Aromatic, quite robust. Honeysuckle, fresh flowers, cereals, barley.
Palate: Medium, good sweetness. Madeira, winter spices, mocha, Crème de Cacao, herbal hints and toasted granary bread.
Finish: Medium length, great interplay between oak and barley.
Glenfiddich Fire & Cane Spayside
Nose: Billowing soft peat notes, like distant smoke on the wind. Rich sweet toffee with zesty fresh fruit notes and spiciness.
Palate: Like a Highland peat campfire, with oak notes and toffee. Sharp green fruit, sweet baked apple and soft smoke.
Finish: Lingering smokiness and sweetness.
Glendfiddich Winter Storm Speyside
NOSE: Lots of dried and fresh banana, coconut, vanilla custard, a touch of dustiness.
TASTE: Some bourbon wood, coconut, dried, sweet, viscous.
FINISH: Sweet, malty, some wood
cu bocan Highland
Nose: Dry and fragrant, with woodsmoke, dried lemon peel and a little vanilla, then orchard fruit and heather honey, with a touch of liquorice.
Palate: BBQ char, cooking spices and Conference pear initially, followed by orange peel and hints of leather and espresso.
Finish: Muscat grapes, light smoke and a little nuttiness.
octomore 10,3 Islay
Nose: Coastal peat and a touch of TCP, balanced by milky coffee and honeycomb.
Palate: Bright notes of citrus and green apple as it opens, before more maritime notes develop, along with a whiff of burnt sugar.
Finish: A long finish with plenty of peat to linger over.
octomore 10.2 Islay
Nose: Charred lemons on a BBQ, fragrant malt and maple syrup on pancakes.
Palate: Honeyed cereal, juicy peach and pear. A kick of earthy peat gives it some salinity along the way.
Finish: Citrus zest returns, plus dried mango, meaty barley and red pepper flakes.
ardbeg wee beastie Islay
Nose: There’s sea spray, rock pools, smoked malt and damp bonfire wood initially which waves of sweet and slightly vegetal smoke powers through. Hints of brown sugar, pear drops, a little vanilla and cooked apple add sweetness among notes of spare ribs, lemon sherbet, black pepper and wood shavings. I love this nose, it’s smoky and musty and like standing by a seaside bonfire.
Palate: The palate is very pleasantly sweet and salty. Citrus oils and orchard fruits are present along with an unmistakable dark berry tartness which is joined by plenty of damp peat and dry wood smoke. Adding depth there’s pepper steak, creosote and then some touches of clove and liquorice. In the back-end, there’s a juicy sweetness from lychee and peaches as well as just a touch of salted caramel.
Finish: The finish is exceptionally long and oily. It’s a bit like sucking on a lemon sherbet and taking a great big whiff of some freshly cut peat, to be honest. While standing on a beach. Lovely.