A big dose of dry sherry ignites a sulfurous kitchen match, & a certain burnt quality permeates the stewed stone fruit, woody spice, fatty chestnuts, dense botanicals, & earthy peat. Charred marshmallow, overripe banana, a leather tobacco pouch, & the leafy Orkney heather all have their turn. Fruit jam and bitter greens vie atop sandalwood, baking chocolate, figs, & black tea.

Elegant, light & pretty. This amber spirit has a light, briny vanilla scent & a silky feel. A veil of smoke rises through the Scotch (but fades out fast), leaving behind a sweet nutty, vanilla finish. One of the gold- standard malts for other distillery bottlings to aspire to. With a delicious sweetness (heather-honey is their preferred description) & a warming, silky mouthfeel

The aroma is full of tropical fruits and toasted cereal. Upon tasting, you'll get coconut, vanilla, and caramel. This isn't an over-the-top, malty Scotch whisky, but rather a smooth jazz version. Soothing and mellow, this is a whisky perfect for bourbon drinkers longing to make the leap to Scotch-land.

This soft, bright, easy-going whisky is back in the U.S. market after being absent for several years. Very fragrant, with vibrant fruit (nectarine, plum, guava, pineapple, clementine), honeyed vanilla, and subtle macadamia. Fairly light (a pre-dinner or leisurely afternoon malt, perhaps?) but evenly balanced. A gentle introduction to single malts for the blended scotch drinker.

On the nose this single malt delivers bright citrus zest, light raw honey, and orange marmalade, with a crisp kiss of sea-spray brininess. Upon first sip, rich spicy oak, warm spiced cider, salted caramel, and golden delicious apples, are mingled with hints of the nearby sea with just a touch of seaweed. The finish is long and oily with warm honey-drizzled fruit notes.
91 Points, Whiskey Advocate.

Released to commemorate the 200th anniversary of the founding of Lagavulin distillery by John Johnston in 1816, this eight-year-old is big and smoky, with sweet spice that becomes apparent with a drop of water. Rich, chewy, slightly oily texture. Deep peat, thick smoke, iodine, brine, charcoal, seaweed, Earl Grey tea, and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard issue peaty, smoky whiskies!

On the nose, this natural cask strength expression combines powerful peat-smoke with fresh clean aromas and an intense fruity sweetness. Add water and the aromas grow livelier, with mint and distant volcanic smoke. The palate is surprisingly mild; sweet and smoothly oily, with a rising smoky pungency, and when water is added a hugely smoky-honeyed sweetness develops.

The initial sherry sweetness is quickly followed by the time-honoured Islay peat tang. After this opening burst of flavor, there is a smooth fruit ripeness that complements the tang of salt in the background. The burst of peat that fills the mouth is quickly restrained by a sherry sweetness that slowly develops into spicy apple fruitiness. The finish is long and warming.

The nose is fruity, like a tropical dessert seasoned with vanilla syrup, a pinch of shredded ginger, and a spoonful of cinnamon. Throughout is a tinge, and only a tinge, of wood. A slick sipper with a spicy and sweet character, as in spicy first, sweet later. The cinnamon, ginger and vanilla are now buttressed by a peppery current, fading to a wet, sweet tobacco note.

Rich burnished mahogany. Balanced aromas of rich dried fruits & Spanish oak wood spices (ginger & cinnamon). Sweet with summer fruits and light nuttiness. Flavors of dried fruit, resinous, wood spices with a hint of smoke. Lingering wood on the finish, spicy, fruity with light smoke. touch of sweet honey, bitter chocolate and espresso on the lingering finish.

JRH Farm wines are vibrant wines that naturally express our farm’s mountain terroir. Our secret is clean, low-input farming and cellar practices. 1st-use irrigation water, biodynamic preparations, on-site compost from cow and horse manure, and organic sulphur are the only farming inputs, and organic sulphur is the only wine-making input. The farm and winery are USDA certified organic and Demeter-certified Biodynamic.

Everything we love about Napa Valley Cabernet Sauvignon is here: a rich texture with silky tannins and balancing freshness; deep aromas and flavors of blackberries and dark plums, dried herbs and violets with a subtle hint of leather; and a luxuriously long finish that allows these complex flavors to linger on and on. Grape Sourcing: 26% historic To Kalon Vineyard in Oakville

Picked early to preserve freshness and maintain a lower alcohol refreshing Zinfandel. Partial carbonic maceration. THIS is your go to summer slammer. But act fast, only 80 cases produced! Drink me chilled.