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KIOTIS PARIS CLASSIQUE NATURE (CITRUS WOODEN) EDT SPRAY 60 ml. NEW! | eBay

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This phenomenal paint will add a splash of pizzaz to your paintings and mixed media pieces. Deep amber with ruby lights. Viscous, with good beading. The top notes are distinctly winey and faintly waxy, backed by some spice the nose-feel is prickly. Water opens the nose and introduces notes of fondant and milk chocolate.

A soft mouthfeel and a sweet initial taste, drying in the long, peppery finish. Water adds floral notes rose , light citric acidity and a fragrant aftertaste.

Complex and exotic. I first encountered Kavalan before it was a whisky. It was rich, dark and delicious; we guessed it was Japanese, and around ten years old. A year later, I was asked by The Times newspaper to organise a tasting of the first release of whisky from St. I made two conditions: the tasting must be blind and the whiskies we were comparing should be young � the St.

I brought along the Kavalan, which Lenny had given me. My panel had six whiskies to look at. I asked the panellists to describe them for the benefit of the The Times journalist, then to score each out of ten. When the whiskies were revealed and the scores averaged, Kavalan was way ahead with seven points, followed by two young Scotch blends with five points each, St.

Soon afterwards, I was invited by Dr. It transpired. Jim Swan, my own mentor. We have remained firm friends ever since. The results have been sensational � expressions of Kavalan have won more gold medals in international competitions than any other whisky � and this Kavalan Vinho Cask, bottled exclusively for The Whisky Shop, is no exception.

The edition is limited to just bottles. Bright pale gold in colour, with light beading. An etheric nose to start with, with baked apple and green apple skins as a top note, closely backed by fresh ground coffee, then a suggestion of tablet toffee, on a hardwood base. Young, but with no trace of immaturity. The taste starts sweet toffee again , with a hint of salt, finishing short and leaving an aftertaste of milk chocolate. It was founded in by Dariusz Plazewski, who had learned the craft of distilling from his grandfather in Poland, and went into production in May It also produces vodka, rum and gin.

It is highly traditional and craft-driven. Bimber grows its barley on its own farm and has its own floor maltings, as well as using the very traditional Warminster Maltings in Wiltshire, the oldest surviving floor maltings in England. Its two small stills � wash still capacity.

The spirit is then matured and bottled on-site. Their inaugural single malt whisky 1, numbered bottles , named The First, was released in December and sold out in three hours. This was followed in June last year by two bottlings from ex-bourbon casks, one from quarter casks which had formerly contained peated whisky and three which had been finished in different styles of sherry casks.

This limited edition bottling of Bimber, exclusive to The Whisky Shop, was drawn from an American white oak ex-bourbon cask on 13th November and is limited to just bottles. Deep amber with rosewood lights. The top notes are of macerated dried fruits including cherries, figs and crystalised angelica root , soon edging towards moist Christmas cake, with waxed-paper wrapper.

Water introduces a hint of toffee and orange zest. The taste is savoury and salty, finishing short, warming and slightly mouth-cooling. I spent the best years of my childhood on the Isle of Arran.

Our family cottage is situated close to the sea at Kildonan, on the south coast � a parish which was once a hot bed of illicit distilling, together with its neighbouring parish, Kilmory.

Although he had family connections with Arran, Mr. Currie was a Speyside distiller and determined that his malt should be more in the Speyside style � sweet and fruity � than that of its nearest neighbours in Campbeltown and Islay. These characteristics are apparent in this Arran � one of the oldest single cask expressions ever released, and exclusive to The Whisky Shop. Harold Currie died on 15th March , aged A week later the company announced plans to build another distillery, near the village of Lagg.

It commenced production in March , although its official opening, which was to be in May last year, has been delayed by the current pandemic. Lagg Distillery will produce a heavily peated style of spirit.

Old gold in colour and with outstanding beading, the nose is soft, with fruity top notes honeydew melon and tinned pears , supported by vanilla fudge, on a base of toasted brioche with a suggestion of acacia honey.

A smooth texture and a sweet overall taste, finishing with fresh grapefruit. Softer and more rounded at reduced strength, with a hint of ash and milk chocolate in the aftertaste. Fettercairn has 14 traditional dunnage warehouses on-site � low, stone-built, slate roofed buildings with earth or cinder floors. They do not have damp-proof courses, so the atmosphere is damp, and the low elevation, thick walls and lack of windows make for a cool and even temperature all year round.

The temperature upstairs is fractionally warmer than the ground floor, so the casks will mature their contents slightly quicker. The full recipe is revealed on the reverse of the carton. Another Warehouse release is planned for later this year, and the series will continue annually. Bright ginger in colour, and with a faintly gingery top note, along with baked pear and a suggestion of vanilla custard, on a slightly mineralic base.

The taste is luscious and well-integrated with a creamy texture and a sweet, front-of-palate taste maple syrup , drying lightly with a hint of peat.

Excellent beading, promising texture. A mellow, rounded nose, with fruity top notes of baked apple and buttery pastry, with suggestions of elderflower, almond, linseed oil and fresh oak. A smooth texture and a sweet taste apple and melon , finishing mossy and faintly spicy nutmeg and ginger , with toasted oak in the aftertaste.

Each year since then the company has released special bottlings in collaboration with one or more golfing legends who work with Master Blender Michael Henry to create the whisky.

In a career which spans over thirty years, Colin Montgomerie has won a record eight European Tour Order of Merit titles, seven consecutively from to He has won 31 European Tour events, the most of any British player, placing him fourth on the all-time list of golfers with most European Tour victories. He has finished runner-up on five occasions in major.

He is no stranger to working with Michael Henry and representing Loch Lomond, having had a bottle named after him in It is matured in three different cask types, then married and finished in virgin American oak casks.

In July this year � pandemic-permitting � the th Open will be played at Royal St. The whisky bears the signature of fellow pro-golfer Darren Clarke who achieved his biggest victory at Royal St. Bright polished brass in colour. A mellow nose with a faintly mossy top note, supported by a trace of apricot jam on a base of buttery toasted brioche. The texture is smooth, the taste sweet overall, drying lightly, with brioche in centre palate, powdered ginger in the finish and a lingering herbal aftertaste.

The Giraud family has been involved with making, maturing and blending spirits since The family involves itself in every stage of production, working closely with the farmers who grow the barley, malting it themselves at the Malterie des Haute Vosges of which they are co-owners , and distilling small batches in direct-fired Charente stills at the Distillerie de SaintPalais in the Nouvelle Aquitaine region of France.

Deep gold in colour. The first impression is of fruit loaf, with sultanas and walnuts. A silky texture and a sweet taste, with a lengthy finish of lingering sweet malt and peat smoke. These are then mixed and married for between five and seven years in long-aged Cognac casks, with a little lightly peated malt added to Harmonie. The reason for this, I believe, is to prevent the whisky becoming hazy, since it is nonchill filtered.

As well as producing its own malt whisky, Giraud sources malts from other French distilleries to create its blends �. Easy drinking. Yellow gold, with a fruity nose. Clean and fresh, led by green apple peel and baked apple, with a suggestion of vanilla custard cream biscuits.

The texture is silky, the taste sweet with light lemon acidity and a medium-length finish. A drop of water introduces a trace of milk chocolate to the aftertaste. Aultmore Distillery stands near Keith, on the edge of a remote district known as the Foggie Moss, popular with illicit distillers during the nineteenth century.

Even today, the Moss exudes an air of mystery: often shrouded in mist, with ruckles of stone marking former croft houses, gaunt dead trees and rank pasture yielding to heathercovered moorland. Although the excellence of the water played a part in the choice of the site for Aultmore Distillery, the main reason for choosing the site was its proximity to the Great North of Scotland Railway, to which it was connected by a spur to the KeithBuckie line.

The founder was the remarkable Alexander Edward of Forres, who had been the shooting tenant over the site for some years, renting from its owner, the Duke of Fife. In he purchased the land outright, together with a couple of farms, then sold it immediately to the AultmoreGlenlivet Distillery Company.

Work began on the distillery the same year, under the direction of Charles Doig of Elgin, the leading distillery designer of the day. It went into production in and was such a success that capacity was doubled to , gallons per annum within a year. In spite of its success, the distillery was nearly brought down by the dramatic collapse of the blending house, Pattison of Leith: Walter and Robert Pattison, both directors of Aultmore-Glenlivet Ltd, were sent to prison for fraud and embezzlement in This single cask was selected by Hunter Laing and bottled in their First Editions series, at natural strength and without chill-filtration.

It is a limited edition of bottles. Bright amber in hue � with good legs. A mellow nosefeel, with light prickle to start. The first impression is of dried fruits in a waxed paper wrapper, leaning towards Newberry fruit jellies, on a base of sanded hardwood. The texture is voluptuous, the taste mid-palate � lightly sweet to start, with dry oak in the long finish.

Water introduces a shake of salt. The story of Ben Nevis Distillery over the past three decades is the story of its legendary manager, Colin Ross, who was appointed Distillery Manager in and retired in He had joined the whisky trade in , aged seventeen, as a trainee manager at Strathisla Distillery in Keith, then spent twelve years as Head Brewer at Tormore Distillery before moving to Ben Nevis.

I have known him for many years, and we have presented tastings together. His 54 years as a distiller gives him an invaluable insight into how the trade has changed over this time.

I have to say it was the finest, smoothest whisky I have ever tasted. Yes, the operators have considerably less manual involvement now compared to when I started in the industry. This meant increasing production levels, shorter fermentation times and faster distillation times, which had to be at the expense of quality.

Another single cask bottling from Hunter Laing as part of their First Editions series, this Ben Nevis sherry butt is a limited edition of bottles and has been bottled at natural strength and without chill-filtration. There were hopes that the US would lift tariffs on imports of Scotch whisky during the final days of the Trump administration, but those duties will now stay in place while President Biden confirms his trade team.

Karen Betts, Head of the Scotch Whisky Association, spoke of a deep frustration felt by the entire industry over the fact a deal was not reached. Japanese whisky lovers rejoice! House of Suntory have announced plans to release two new limited edition Hibiki and Yamazaki whiskies later this year, as well as the return of their much-loved year-old Hakushu.

Distilled on Mt. Kaikomagatake in the north of Japan and aged for more than a decade, Hakushu 12 is now ready for its return to the whisky shelves of Japanese whisky lovers across the world. Johnnie Walker Princes Street will feature rooftop bars with incredible views of the Edinburgh skyline, private dining areas, live event spaces and modern sensory tasting rooms.

New beginnings on Raasay The team at Raasay Distillery have been blown away by the response to their recent job advert for a new Distillery Operator role � receiving enough applications to treble the population of the remote Hebridean island!

Opened in , the distillery plays an integral role to creating employment on the island and bringing in tourism. The team celebrated the release of their inaugural whisky last November, with big plans for their Isle of Raasay Single Malt later in the year. Not us�.

With monthly virtual whisky tastings now a regular fixture in The W Club calendar, Club Manager Natalie McLaughlin shares tips on how to sample your dram like a professional. Illustration: Katie Smith. Can you remember the first time you tasted whisky?

Whether it was an epiphany with a year-old Macallan lucky you! Anyone can drink whisky, but to taste, explore and experience it � well, that requires a little more time and investment. And depending on your level of experience, navigating through the whisky world can either be a rewarding and educational hobby, or a bit of a daunting task.

This will allow you to swirl the liquid inside your glass without spilling any! How would you describe the colour? Whisky aged in ex-bourbon barrels or new. Giving the whisky a gentle swirl around the glass, take a closer look at how trails of the spirit form on the side. The faster they move, the more likely the whisky is lighter and on the younger side. If they run slow and thick, this can indicate a heavier, possibly older whisky.

So, top tip: if you have a cold, take a rain check on the whisky tasting! Some like to alternate nostrils, others prefer to move their glass from side to side � play around and find what works for you.

Allowing the vapours to travel from nose to mouth also softens the sharp sting of a high alcoholic strength. Use the clock face technique: tilt your glass towards your nose and imagine the round rim as a clock. When it comes to pinpointing the aromas you can smell, dig deep among your memories.

The intention here is to enjoy and explore the flavours in your dram. A common trick is to swirl the first sip of whisky in and around your mouth for a few seconds, like mouthwash. It might look a bit silly, but this technique coats your palate with whisky, adjusting your mouth to its alcoholic strength, and prepares you for the next few sips.

With the next sip, determine how the whisky feels in your mouth. As well as. Is the whisky hot and spicy on your tongue? Is the texture soft and light? Or does it feel like a big punch of flavour?

Now to define the flavours you can taste. Before you start scrambling for tasting notes, deciding on how sweet the whisky tastes is a good place to start.

Can you detect any fruits? Then use your bank of memories again to find more specific tasting notes, allowing your tongue to play detective for your brain this time round. Cleansing your palate in between sips with something neutral like dry crackers, white bread or room-temperature water is a good idea. Contrast and compare! When you come along, make sure to write everything down and build up your own bank of tasting notes.

And remember, while these tastings are intended for you to discover, learn, compare and contrast � the most important thing is to have fun. Visit whiskyshop.

Their bottlings are more affordable and are a good entry point to collecting. Knowledge Bar Auctions made easy With our network of shops across the UK and France, we have 22 convenient locations to drop off bottles and pick up winning lots, taking the stress out of posting and packaging your prized drams.

Those who prefer to post their bottles to us can do so by sending them to either our UK or European hub, or UK customers can make use of our home collection service that picks up bottles directly from your doorstep. Highland gem Arguably the most collectable of all Scotch whiskies, The Macallan continues to see growth in the secondary market year after year. Limited edition Macallan bottlings have become especially collectable, and a real investment opportunity.

Bowmore is especially famous for its collectable bottles which frequently change hands for thousands of pounds. Single casks from independents offer a snapshot into the history of loved and lost distilleries alike. Finding something such as a Brora 14 Year Old today is only possible thanks to independent bottlers.

As the popularity of single cask and cask strength whisky continues to grow, prices are likely to rise. Now is the time to grab something like this for your collection before prices get too high. Spring forward A Campbeltown original and the longest family-owned distillery in Scotland, Springbank is fast becoming one to watch within the whisky auction scene. Due to its age and rarity, the value of this bottle will likely appreciate in years to come.

For the love of blends Before single malt Scotch really started to gain prominence in the s, there were blends! Old blends are the foundation of the single malts we know and love today and trying a few of them is a fantastic way to better understand and appreciate the flavour and history of some of your favourite single malts.

As well as sitting at a great price point, old blends are incredibly romantic. Old blends are a fantastic way to first get involved in whisky auctions. Raasay is separated from Skye by a minute ferry crossing and maintains its own very distinct identity. That makes the Isle of Raasay Distillery a success story which the island has long been seeking.

Even by Highland and Islands standards, Raasay has suffered harshly from the capricious forces of ownership and neglect. It was due an upturn in fortune which the distillery has provided.

It does no harm that the operations director, Norman Gillies, has a Raasay pedigree stretching back centuries. To me, the difference between this and other industries in the islands is that there is so much scope to learn and progress. The opportunity arose when he was employed on the groundworks for the new distillery. They came together in , originally with the idea of creating a Borders distillery. Soon after, however, the Raasay opportunity presented itself and became the priority.

For a flavour of the forces that shaped present-day Raasay, you have to go back at least to the early s. It had been the relatively benign clan fiefdom of the MacLeods of Raasay for centuries, but the chief made the mistake of backing the Jacobites in and the islanders suffered retribution accordingly. The good life was soon resumed at the top end of the clan pyramid. These rich, high viscosity paints allow you to build texture with a palette knife or use a detail brush to add the finishing touches to a piece.

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