Well, it wasn't supposed to be like this! The catalogue I mean. It's way too big, far too many enticing, intriguing, delightful and of course, downright drinkable malts. But what could I do? It all arrived at once. But imagine my joy when I unpacked it...nothing was nicked...boy I love this job!

Now you may think that this edition looks a little familiar, well it is. I've gone back to my trusted friends in Scotland and asked them if they had anything new or anything left over from last year? Alex, Doug, Gordon, Michael and two new colleagues Derek and James all responded with a resounding yes!

So from this resounding response, I've selected a whole heap of new and very exciting malts along a new range of distillery bottlings. And best of all, the quality of the malts that these trusted Independents are delivering is fantastic. They certainly know their stuff!

But there is a warning that comes with these malts…the way the industry is progressing in Scotland, private bottlings within a few years may be a thing of the past. Supply and price pressures mean that both big and small distillers are increasingly hanging onto their precious supplies. For me then, the Independents add a nice touch of spice to an increasingly robust and exciting industry. But as I've said before, you need to now about and to trust who is making these selections...so once again, let me introduce to you

ORDERING is always simple...

Call Graham today on 08-8365-4722
Or fax him on 08-8365-4788
Or e-mail: graham@theoddwhiskycoy.com.au

And of course: usual terms and conditions apply (see below).

"This is drawn from a refill hogshead, so the distillery character emerges unmasked: fruit salad to start with (apples and pears, but also a hint of bananas and mandarin juice - sweet and fresh. Behind this a dusty scent of very pure chocolate (85% cocoa), which develops into liqueur chocolate after a while. Water brings up Clynelish's key-notes: scented wax, with a briny, mineral-like aroma, and then an elusive floral scent - lilies or perfume. Unctuously sweet to start, then crisply acidic, with a dry finish: well structured and balanced, with a medium length finish, and a development towards dry tablet".

"This example is from a first-fill, European oak puncheon, and has a gorgeous rose-wood hue as a result. The nose is subtly gingery. After a fruit-cake start, we began to think about ginger-bread and ginger snaps, and the whisky seemed to become sweeter in the glass, passing through brown sugar to molasses sugar - by which time we were detecting a soft leather tobacco pouch, filled with moist Virginia tobacco. The taste was of brown sugar, and quite tannic".

As Alex told me on the phone, "Apart from two butts of 25yo that were released 1992, and the old 12yo in the Flora & Fauna series, Strathmill has never been bottled by its proprietor, and is uncommon in independent bottlings". And I agree with his quality assessment: this is a treat! The colour of old Sauternes, smelling of Madeira cake and glace cherries and tasting for all the world like coffee beans dipped in chocolate. Soft, mellow & sweet. Only 227 bottles produced.

Dry, intensive, peppery and plenty of bonfire smoke. Did I say where it was from?

Another cracker Caol Ila, very fresh, lively, lots of antiseptic & windswept beach notes along with Caol Ila's classic peatiness.

Very dry, massively intensive and definitely not for the feint hearted.

Drawing on his previous association with rainier at al, Gordon has picked up a stunner of Laddie. There's citrus zest, coastal sea air flavours all tied up in creamy American oak. Very clean, very fresh, very drinkable & very Gordon.

Sir Doug McIvor, you really should be knighted for that Blue Hanger…fabulous stuff and for keeping aside for me the last bottles of my very favourite Caol Ila 1982. Folks, for me, it really doesn't get any better than this.

I almost feel with this malt, is a return to some form of traditional values of the Speyside malt, because the good chaps at Benromach and Gordon & MacPhail are not afraid to use peat. I hear a lot of nonsense about Speyside whiskies being this and that, but if the truth be known, there is as much variation in in the history of malts from Speyside as there has been with any of the other regions of Scotland. Just remember, up until the 1950's , Macallan was a peated whisky!
And the addition of a modicum pf peat, say around 10ppm (as one pundit claims: a touch more than Springbank, a bit less than Bowmore!) and a touch of sherry maturation, around 20% adds a smokey zestiness and a citrus fruitiness to a very silky custard cream palate.

Now let's up the ante by bringing the peating levels up to 55ppm…we are now in Ardbeg territory, and this malt can certainly hold this big peating level too. 100% bourbon matured.

Obviously this malt is a combination of the previous owners spirit and that of the new G&M owners. And for this one, Team Benromach have opted for a combination of first fill and refill sherry butt maturation, to give the normally rich Benromach a dried fruit and kitchen spice lift. And the extra years just adds depth and a further degree of complexity to this very charming malt.

Basically, if it wasn't for Gordon & MacPhail in the 1950's supporting an ailing distillery by the name of Macallan, there would be no Macallan today! The 1997 is floral and leafy on the nose, while the palate has distinct influence of sherry maturation showing through and has a dark chocolate finish. On the other hand, the 1988, is crisply clean, showing lots of ripe apple and pear with a nice touch of malt and believe it or not, a slight smokey finish to it.

After starring at last year's Australian Malt Whisky Convention, Bill Lark and his fabled distillery in Tasmania has finally cracked some important international honours at none other than the 2007 London International Wine & Spirits Competition. The Distillers Selection gained a Bronze while the Cask Strength got Best In Class & a silver. Both malts were bottled in late 2007 but importantly both have been drawn from single 100lt quarter casks. Perfect harmony at a young age. Nice one Lark!

After starring at last year's Australian Malt Whisky Convention, Bill Lark and his fabled distillery in Tasmania has finally cracked some important international honours at none other than the 2007 London International Wine & Spirits Competition. The Distillers Selection gained a Bronze while the Cask Strength got Best In Class & a silver. Both malts were bottled in late 2007 but importantly both have been drawn from single 100lt quarter casks. Perfect harmony at a young age. Nice one Lark!

Another old fashioned gently peaty Speyside, this time a fully rounded malt with honey and soft fruit flavours.

Sweet and salty, almost a combination of Hastings Rock, driftwood, wood ash and sweetly rich alcohol.

This is all sherry and fruit cake, from its golden mahogany colour to it's fruitily rich and spicy alate, this is one very complete and beautifully balanced malt.

A big, wonderful, full flavoured, no holds barred sherry monster. A rich rosewood colour, with treacle, creme caramel, dried fruit, marzipan, Christmas pudding, flavours and that's not all…there is so much going on in this malt. Fabbo!

From the big smokey yet delightfully sweet JB 10yo to the gently honey infused JB 8yo, these two blends are perfect session malts as one glass will never be enough.

Very fresh and clean with a cereal or biscuit like character, medium dry with fruity and spicy notes. The distillery has now sold out of this gem.

Another molasses based light rum, but this time it's distilled in Guyana and bottled in London. And that's right…it's 73% alcohol!!

From Independent Bottlers...

Bacardi Select 75cl 40%

BOS Long Pond Jamaican Rum 1987 70cl 46%

BOS Rockley Barbados Rum 1986 70cl 46%

Goslings Black Seal 700ml 40%

Goslings Gold 750ml 40%