The spirit of experimentation is alive and well in Scotland, and it’s both applauded and a little feared.
This whisky offers an aroma of sweet red berries and sticky toffee pudding.
The new Highland Park single malt comes from two lost casks of scotch distilled in 1964.
The Dalmore’s Richard Paterson is bullish on the future for whisky.
These special bottles are ones to collect or consume.