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The new Ardnamurchan distillery has been producing Single Malt again since 2014. The fourth release now consists of half smoky and half non-smoky spirit, which is matured in both Bourbon (65%) and sherry casks (35%). Ardnamurchan also relies on renewable resources. Less than two miles from the distillery, electricity is generated from a river, which is also used for the cooling water, and the wood chips for the biomass boiler also come from the surrounding, sustainably planted forests. The bottle for this bottling was also made from 54% recycled glass before being filled with the whisky, which is neither chill-filtered nor coloured.

The Arran 17 year old is a unique limited edition for the year 2023 and comprises only 12,000 bottles worldwide. A mixture of first fill and second fill sherry hogsheads and first fill bourbon casks were used in equal proportions for the maturation before this was bottled unfiltered and without the addition of colouring.

Arran Amarone Cask Finish is the fourth bottling in Arran's wine finish series, alongside Marsala, Port and Sauternes. This Single Malt, matured in an ex-bourbon cask, was allowed to mature in an Amarone red wine cask and thus attains its intense red colour and the clearly pronounced fruit aromas.

Arran Port Cask Finish belongs to the wine finish series of the island distillery. In this series, Arran experiments with the influence of different cask maturations. This Arran comes from the core range with post-maturation in port wine casks. After the usual maturation in ex-bourbon casks, the wine finish gave the bottling intense fruity notes.

This Arran Single Malt was allowed to mature in a Sauternes sweet wine cask after its maturation in an ex-bourbon cask and thus acquires its golden colour and wonderfully sweet Taste. Only the best casks are selected at the Arran distillery for the wine finish series. The Port Finish and Sauternes Finish bottlings now belong to the so-called Core Range.

The Balvenie Madeira Cask Finish emphasises the influence of the cask on the Taste of a whisky. Oak casks are natural products and each one is different. As a result, each whisky has a different Taste. For this bottling, Balvenies Malt Master chose American oak casks for initial maturation and casks that were previously filled with sweet Madeira wine for post-maturation. In times past, full Madeira Wine casks were shipped all over the world. Exposure to the sun and weather conditions naturally sweetened the wine in the casks. The Balvenie Malt Master David C. Stewart studied the island of Madeira and the casks from the region intensively, which eventually inspired him to experiment with this type of cask for post-maturing.

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Barceló Imperial Porto Cask, from the Dominican Republic, is part of the exceptional Rare Blends Collection. For the Barceló rums, only specially grown sugar cane varieties are harvested and processed. For this bottling, rum reserves from oak barrels with different degrees of roasting were carefully selected by experienced master coopers. After blending, this then rests in Tawny Port wine barrels.

Unlike the distillery's usual bottlings, Ben Nevis McDonald's Traditional was distilled with smoky malt. Originally, only a single cask was bottled in 2011, but it was quickly realised that there was a great demand for smoky Ben Nevis. The label design resembles a bottle from the 19th century, which is part of the distillery's collection.

This whisky from the Speyside distillery Dailuaine spent 10 years in a single hogshead. The 'Orcines' brand, under which this single malt whisky is bottled, was created by Gabriel and Pierre Tissandier in France. They bottle Scottish single malts independently under this name. Bourbon hogsheads are mainly used to minimise the distillery character. At 46% vol, the single malt was bottled unchill-filtered.

Daviess County is named after its origin: A county in the US state of Kentucky. In this small county, the Daviess County Distilling Company paved the way for more than a dozen other whiskey distilleries in 1874. Lux Row Distillers revitalised bourbon with a recipe made from corn, wheat, rye and malted barley. The whiskey was allowed to mature for six months in French oak barrels.

Deanston Master Distiller Ian MacMillan relies on his 40 years of experience, regional barley and water from the River Teith. After a 100-hour fermentation, the 18-year-old matured completely in fresh bourbon casks.

Glenfiddich Bourbon Barrel Reserve shows how well Bourbon and Single Malt complement each other. After 14 years in bourbon casks, the malt is finished in fresh oak casks from the Kelvin Cooperage in Louisville, Kentucky. The bottles are also triangular (triangular) in shape, because Single Malt is made from three core ingredients (water, yeast and grain) and because the bottles feel like you are shaking hands with a good friend.