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The Winter Series 2025

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The Winter Series 2025

Product Description

The Winter Series returns this year capturing the magic of the season in four single malt bottlings. From the crisp chill in the air at Hallowe’en to the joyful celebrations of Christmas, Hogmanay and Burns Night, we’ve showing off the season in all its flavours. 

Cask No. 29.300: Spirit of Hallowe’en  
Cask No. 1.296: Mistletoe and whisky
Cask No. 59.85: We'll take a cup of kindness yet
Cask No. 39.318: Sing thy name!

You'll find full details of all four bottles below, or read more about the Winter Series in Unfiltered.

We’ll be releasing a limited number of quartets featuring all four bottles on Friday, 17 October. You’ll also be able to purchase each bottle individually as we head through each season.  

Limited to 1 per Member

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tasting notes

Hallowe’en
Cask No. 29.300: Spirit of Hallowe’en
Flavour Profile: Bold & Peaty
Age: 11 years
ABV: 57.5%
Distilled Date: 15/10/2013
Cask Type: 2nd Fill US Oak Ex-PX Hogshead
Region: Islay

The nose delivered a hearty warm-up of pastrami, mustard and lightly smoked paprika, with a hint of barbecued cod and wild thyme. There was a mentholic freshness, reminiscent of a sports massage, alongside smoked cheese and fennel sausage, the scents working up like a pre-game ritual. The palate unfolded with menthol and eucalyptus lozenges and rosemary honey oozing over chalk dust and ash. With water, eucalyptus muscle rub, waxed lemons and black-buttered chestnuts tussled in midfield before creamy, sweet clam broth, liquorice root and bonfire mussels soothed our post-match recovery session. After spending eight years in an ex-bourbon hogshead, this was transferred to a second fill American oak Pedro Ximénez hogshead for the remainder of its maturation.
Christmas
Cask No. 1.296: Mistletoe and whisky
Flavour Profile: Ripe Fruits & Honey
Age: 13 years
ABV: 58.7%
Distilled Date: 25/01/2012
Cask Type: 2nd fill ex-Spanish oak hogshead
Region: Speyside

The Panellists sat on a wooden veranda in wicker rocking chairs, smoking very light-bodied cigars as we admired the sunset over a field of barley. On the small side table, we had a classic martini with gin, vermouth, an olive and a twist of lemon. After dilution the sun had set and we enjoyed a slice of fruit cake – either exotic from Madeira, a bolo de mel, or closer to home, from Dundee. To drink we now had a bourbon manhattan (sweet vermouth, bitters, maraschino cherry and orange peel) accompanied by a bowl of dry-roasted peanuts. Following 10 years in a first fill ex-bourbon barrel, this was transferred to a second fill Spanish oak oloroso hogshead for the remainder of its maturation.
NEW YEAR
Cask No. 59.85: We'll take a cup of kindness yet
Flavour Profile: Toasted Oak & Vanilla
Age: 13 years
ABV: 56.5%
Distilled Date: 01/10/2012
Cask Type: 1st Fill Ex-Bourbon Hogshead
Region: Highland

The nose started inauspiciously with childhood memories of lino cuts, putty and modelling compound, but eventually opened up to sugared almonds, rich tea biscuits with butter and honey, cinnamon toast and sweet, roasted malt. The palate, sweet and nutty, suggested chocolate hazelnuts and brazils, pralines, almond flakes, coffee-flavour chocolate honeycomb sticks, and maple syrup. The reduced nose turned jammy – jammy dodgers, chocolate swiss rolls, strawberry jam brioche and chocolate ice cream, with side orders of champagne and old books. The palate now became smoother and more rounded – bourbon biscuits, raspberry and coconut chocolate bars and vanilla milkshake, with hints of wood and spice in the aftertaste.
BURNS NIGHT
Cask No. 39.318: Sing thy name!
Flavour Profile: Toasted Oak & Vanilla
Age: 13 years
ABV: 60.4%
Distilled Date: 26/04/2012
Cask Type: 1st fill ex-bourbon barrel
Region: Speyside

A squeeze of lemon landed on strawberries and cream. The nose was fresh, a hint of cut grass garnishing vanilla custard and sliced kiwi. Lemon curd arrived first on the palate, thick enough to bend a spoon, spiced with sweet nutmeg and cardamom, and followed by charred coconut soaked in ginger extract. Water gave raspberry jelly on the nose, formed in an old brass mould, with a serving of custard tarts, crème caramel and a delicate floral musk of jasmine. The finish offered a delicious contrast in bitter orange marmalade, dalgona coffee, sandalwood and violet.

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