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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. 29.302: Spirit of Hallowe’en  
Cask No. 1.298: Mistletoe and whisky
Cask No. 59.93: We'll take a cup of kindness yet
Cask No. 39.313: 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. 29.302: Spirit of Hallowe’en
Flavour Profile: Bold & Peaty
Age: 11 years
ABV: 56.3%
Distilled Date: 15/10/2013
Cask Type: 2nd fill American oak Oloroso Hogshead
Region: Islay

First nosing revealed pure, earthy kiln smoke – a sense of raw, guttural, powerful peatreek. We then noted black olives, fresh tarmac, preserved lemons in brine, seawater mixed with soy sauce, and anchovy paste. Quite immense! With water it became tauter and more mineralic, displaying more of this umami character with miso, spicy ramen broth, smoked sea salt, shellfish charring over hot coals and seared pineapple chunks. The palate was thick, sharp and salty, with tons of pure, dry peat smoke, wood ashes, tarred rope and kelp. Water revealed mixed olive tapenades, kippers, a hint of earthy sherry bodega funk, then creosote, smoked olive oil and just more and more of this wonderfully dense peaty character. This was matured in an ex-bourbon hogshead for eight years before being transferred to a second fill American oak oloroso hogshead.

Christmas

Cask No. 1.298: Mistletoe and whisky
Flavour Profile: Dried Fruits & Spices
Age: 13 years
ABV: 59.1%
Distilled Date: 25/01/2012
Cask Type: 1st fill ex-PX hogshead
Region: Speyside

We opened with eau de madeira cake, plus a splash of sweet red wine, chocolate chips and raisin purée on the nose. The Panel particularly enjoyed the palate's transition in flavour and texture: dry, then spiced scones, followed by sweet biscuits and rye bread drizzled with buckwheat honey. Water gave us blueberry taffy, followed by further scents including vanilla white chocolate, rose jam and lime. The palate finished with the same flavour and textural shifts, with an enduring vanilla and plum custard. After 10 years in an ex-bourbon barrel, we transferred this to a first fill American oak PX hogshead for the remainder of its maturation.

NEW YEAR

Cask No. 59.93: We'll take a cup of kindness yet
Flavour Profile: Sweet & Zesty
Age: 13 years
ABV: 57%
Distilled Date: 26/04/2012
Cask Type: 1st fill ex-bourbon barrel
Region: Highland

Soaking our liquorice allsorts in black tea, we added sugar and a slice of lemon, then stirred well with a leather spoon. The palate was full of dark berries, macerated with demerara sugar, sweet cinnamon and a dollop of lemon curd. Water took the Panel on a walk through a pine forest, the trees somehow growing apricots and marmalade sandwiches. The palate by now was a cloudy lemonade, with shavings of nutmeg, slices of conference pears and freshly baked chocolate chip cookies.

BURNS NIGHT

Cask No. 39.313: Sing thy name!
Flavour Profile: Sweet & Zesty
Age: 13 years
ABV: 60.5%
Distilled Date: 26/04/2012
Cask Type: 1st fill ex-bourbon barrel
Region: Speyside

As we cranked the old wooden handle on the mangle, the heavy rollers began to turn, firstly crushing apple blossom and fresh peaches into a fragrant pulp. Next in went hazelnuts and cinnamon sticks, ready to make an apple crumble base with lavish amounts of creamy butter. After a few drops of water we oiled the cogs with thick ghee before commencing the next round of fruit crushing. Now in went some brambles, melon and whole mangos, closely followed by pineapples and papaya. The resulting pulverised punch was then married with chai spices, salted almonds and crunchy granola, to be served on soft pancakes with a drizzle of green olive oil.

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