If you’re partial to a tot or two, our boat is laden with new spirits:
Two whiskies from the Spencerfield Spirit company in Edinburgh and created by Richard Paterson, Scotland’s only 3rd generation master blender
Sheep Dip – a small batch, handcrafted premium blended malt that marries together 16 single malts; each ages in the finest quality, first-fill wooden barrels for between 8-22 years giving unique characteristics to produce this exceptional multi-award-winning malt that packs plenty of punch.
Pig’s Nose – acknowledged as one of the highest quality and lightest grain whiskies in Scotland. This Invergordon grain spirit ages in first-fill American oak barrels for 5-7 years before 5 first class single malts are added to create an exceptionally smooth balance of flavours. Three of these malts come from the Speyside, one from the Highlands and final 5% from Islay for a pleasingly peaty finish.
‘As soft and smooth as a pig’s nose’ is an old farming expression used to describe a particularly fine fabric or wool – apt for this delicately woven blend of smooth flavours in the whisky.
Barti Ddu Rum is a blend of fine Caribbean rum, spiced with notes of vanilla, cloves and an orange – an extra secret ingredient is the subtle infusion of Pembrokeshire laver seaweed known as Welshman’s caviar. Inspired by the famous Pembrokeshire pirate Barti Ddu, serve over ice or with ginger beer and slice of orange.
Chase Distillery’s gins and vodkas – grown, distilled and bottled all on the Chase farm in Herefordshire, these single estate drinks are moreishly smooth, perfect with a mixer, for a martini in a cocktail – beautiful bottles too:
Vodkas – Marmalade, Rhubarb, Pure English Apple and the Chase Vodka was voted the World’s Best at the San Francisco World Spirits Competition.