This year's selection of five whiskies – the four Adventures in Flavour plus a fifth celebratory Whisky Show bottling – will be available at Whisky Show from the on-site shop, and online exclusively for Virtual Show ticket holders, who will receive an email with details as soon as they are live.


A 2001 vintage from the Islay favourite, matured in a sherry butt. It’s a classic from the distillery, with all the rich fruit and rancio that you’d expect. Bottled at 54.3% ABV and priced at £150.

Nose: Rich fruit and damp leaves – forest floors covered in rogue raisins. Toffee apples and toffee sauce build with apple crumble and a dollop of rich vanilla custard. Raisin jam, malt loaf and butter cookies fill in the gaps.

Palate: Thick on the palate and very rich. A touch of forest pond and bracken-covered earth is overtaken by dark chocolate sauce and heavily spiced fruit cake – buttery nutmeg and hot cinnamon. Cake-batter notes develop, sweet and creamy.

Finish: Spiced apple purée, toasted rye bread and a drizzle of custard on bread-and-butter pudding.


A long-aged blend that has spent a large chunk of its recent life in a single sherry butt. We don’t know for sure what’s in it, but if you’ve seen similar whiskies to this around recently, you might have some guesses. Bottled at 57.6% ABV and priced at £240.

Nose: Fruit cake with lots of fruit: glacé cherries, sultanas, plump raisins and juicy dates, all topped with fruity caramel. Ginger cake develops, as well as leafy notes and damp earth. Polished oak, candied orange peel and spiced dark chocolate build.

Palate: Fruit loaf studded with singed raisins and spread with raisin jam is joined by charred staves, baked apples and woody spice with notes of candied pear developing. Riverbank loam and damp bark emerge, balanced by spiced toffee, dark chocolate, and black cherries and their stones.

Finish: Damp oak, cherry stones, char, lingering dark chocolate and singed orange.


We can’t say any more about where this is from, which in turn might help you guess which family-owned producer it is who has asked that we don’t tell anyone its provenance. This one came from a sherry butt, the type this distiller is well-known for, is bottled at 57.6% ABV and priced at £135.

Nose: A balance of raisin fruitiness and savoury leafy bracken notes. Fruity cherries, and buttery an almondy Cherry Bakewells build. Green and leafy notes hide beneath, joined by runny caramel, stewed apple and white-wine-poached pears.

Palate: Buttered sponge cake, candied orange, butter cream and baking spice. Rich and creamy notes build, followed by sweet apple and pear jam, a touch of blackcurrant and some barrel char. Buttered malt loaf, mincemeat and more spice bring up the rear.

Finish: Blackcurrant on spiced fruit loaf. Damp oak and lingering leafiness.


Last in the Adventures in Flavour range, but far from least, we have something rather special from Islay – a refill-bourbon cask of Ardbeg. Filled in 2001 and bottled this year, it’s a classic Kildalton dram and a cracking Ardbeg. Bottled at 51.4% and priced at £450.

Nose: Sea spray and oily smoke. Darker notes of tarry ropes are balanced by singed citrus and buttery lemon shortbread. Orchard fruit – sharp apples and sweet apple purée – are dusted with icing sugar. Mulchy grass and fallen leaves roll in around the edges.

Palate: Sweet and smoky, with apple-and-cinnamon syrup poured over warm croissants, all topped with baked apples and pears. Mintiness builds through the middle followed by green leaves and driftwood. Seaside smokiness and salty sea air surrounds everything.

Finish: Singed oak, sweet apple and soft spice fade to leave barbecued fruit.


Alongside the Adventures in Flavour, we also have a bottle to celebrate Whisky Show’s return to being in real life. There are only 100 bottles of this cracking Ben Nevis, from the fabled 1996 vintage, and it’s packed with all the fruit and spice you’d expect. It’s bottled at 51.2% and priced at £250.

Nose: Buckets of fruit and spice: chilli flakes and black pepper sprinkled on apples, pears, pineapple and mango, all topped off with a handful of gummi bears. Butterscotch pastilles and vanilla cream float throughout the gaps.

Palate: Big spice leads – freshly stripped cinnamon bark, dark oak and clove hints. Orange builds and takes over: stewed segments, jelly and boiled sweets. As the fruit and spice fade, the vanilla notes dive back in supported rich and dark fruitcake: sweet pastry cream spilled on a freshly polished table all mopped up by dark-brown-sugar-slathered malt loaf.

Finish: The spice lingers, with layers of fruit and dark sugar circling as they fade: apples, pears and muscovado.

Comment: A fantastic combo of fruit and spice, with layers of both spanning the spectrum from fresh fruit salad to rich fruit cake.

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