Whiskey of the Week
Every week, we're tapping our collection and highlighting a bottle we love. We'll tell you all about it, how best to drink it, and we'll whip up a cocktail designed just for it.
Bruichladdich
June 16 - 22, 2025
In their words:
Unlike our neighbouring distilleries from the island of Islay, our Bruichladdich range is made without peat. Without the influence of smoke, we expose the brilliance of our raw ingredient – barley. Stepping further outside of whisky tradition, we have traced ingredients from origin to bottling, embracing every growing season, the subtlety of changing barley varietals and the methods applied in growing them.
With the same vigour, we have been patient and purposeful in our distilling process; with a slow fermentation in wooden washbacks, trickle distillation through tall, narrow necked stills before filling this 100% Scottish barley distilled spirit into an ever-evolving suite of top quality casks.
Our final commitment to quality and community sees us bottle our whisky unchill-filtered and colouring free, inside the distillery gates, using Islay spring water. For over two decades now, we have stowed our warehouses with these high provenance single malts, all the while guarding the quality of the ageing Bruichladdich stocks made by a previous generation of distillers.
In this passion project, our Bruichladdich mission has evolved. What started as a pursuit of flavour, bringing terroir to whisky, has evolved into a deep understanding of how whisky and agriculture are intrinsically linked. On our journey we have learned how whisky can be a force for positive change, as we continue to reconnect land, community and dram.
Michters US*1 Sour Mash
May 19 - May 25, 2025
During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. While the “Sour Mash” moniker originated from the whiskey production process of the same name – whereby some previously fermented mash is used as the starter for the new mash to be fermented, much like making sourdough bread – Michter’s Original Sour Mash earned distinction for its unique taste.
The nose is sweet. You’ll find corn, caramel and butterscotch. The flavor expounds on the sweetness with notes of marshmallow and maple, and finishes slightly herbal.
COCKTAIL: "Spring Sour" - Michter’s Sour Mash, Grapefruit, Lemon, Honey, Egg White (optional)
Woodford Rye
October 28 - November 3, 2024
Woodford Reserve Rye uses a pre-prohibition style ratio of 53% rye in its mash bill to pay homage to history’s original rye whiskeys, making spice and tobacco the dominant note among a sea of fruit, floral, and sweet aromatics, which yields a nice sweetness and overall balance. Our rye whiskey can deliver complex flavors – neat, on ice, or in a cocktail. A balanced rye makes a more balanced cocktail.
COCKTAIL: "Green Point" - Woodford Rye, Cinzano Sweet Vermouth, Yellow Chartreuse
Uncle Nearest 1884
October 14 - 20, 2024
Uncle Nearest 1884 Small Batch Whiskey is a 93-proof whiskey distilled, aged and bottled entirely by Uncle Nearest. Each batch is curated by 5th generation Nearest Green descendant and our Master Blender, Victoria Eady Butler, who was named Master Blender of the Year by Whisky Magazine for two consecutive years in 2021 and 2022 as well as receiving the same honor from The Spirits Business and Vinepair in 2021.
COCKTAIL: "Boulevardier" - Uncle Nearest 1884, Cinzano Sweet Vermouth, Select Aperitivo
Nikka Coffey Grain
October 21 - 27, 2024
The Coffey still is the world’s first patented continuous still invented by Aeneas Coffey in 1830. While Masataka Taketsuru was staying in Scotland, he had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919. Masataka valued the feature of this type of still and installed two sets of Coffey stills after he established Nikka Whisky. The first still was imported from Scotland to Japan in 1963, followed by the second still in 1966. These traditional Coffey stills are not easy to operate and not efficient to obtain spirits. However, they retain flavors originating from ingredients and deliver a distinctive creamy texture.
COCKTAIL: "Autumn Sour" - Nikka Coffey Grain, Akashi White Oak Blended Honey-Orchid Syrup, Lemon Juice, Rose Water, Sage
Hibiki Harmony
September 30 - October 6, 2024
Inspired by the riches and subtleties of Japan's 24 seasons and mastered by Suntory's Art of Blending, Hibiki Japanese Harmony is a meticulous blend of the finest select whiskies from the House of Suntory Whisky. American White Oak malt whiskies create a solid base. The rare Mizunara (Japanese oak) and sherry cask malt whiskies are the dressing.The smoky malt whiskies enact as subtle accents to create depth and further complexity. Hibiki is embraced as the paragon of the Art of Japanese Whisky. It is not only Japan's most highly awarded blended whisky, but also among the most and honored whiskies in the world.
COCKTAIL: "Fall Highball" - Hibikui Harmony, Suntory Toki, Macintosh Apple Reduction
Compass Box Spice Tree
October 7 - October 13, 2024
A long time ago, Compass Box created a rich, bold Scotch whisky called The Spice Tree. Unfortunately, due to its avant garde method of oak-aging, they were compelled by the powers that be to discontinue production. Undeterred, they worked with cooper friends in both France and Scotland to develop a new, hybrid oak cask that would allow us to achieve similar results, but in a way that would be acceptable to even the most conservative of observers. Et voila, THE SPICE TREE was resurrected – matured using a custom-made cask with French oak for the heads and American oak for the bodies.
COCKTAIL: "Penicillin" - Compass Box Spice Tree, Domaine Canton, Honey Syrup, Lemon Juice