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This Benrinnes belongs to the Flora & Fauna series. Under this series, the owner Diageo fills selected casks from a few distilleries, each individually as a Single Malt. The Flora & Fauna series is a true enrichment of the whisky scene and is regarded by collectors as an original bottling if there are no other original bottlings.

The Ardmore Port Wood Finish is '100% peated', i.e. created from slightly smoky malt with 12 ppm. Ardmore distils not only slightly smoky malt whisky, but also unpeated malt called Ardlair. The distillery usually matures its malts in quarter casks. This 12-year-old was aged in Bourbon and Port casks to give it a fruitier aroma.

Flor de Caña Rum comes from Nicaragua and is the only rum brand in the world that can call itself 'slow aged'. With this certification, the US government agency ensures that it is a natural and not accelerated maturation process in oak barrels. The rum is produced directly at the San Antonio sugar factory at the foot of an active volcano, which belongs to the "Compañía Licorera de Nicaragua" founded in 1890. The Flor de Caña 12 Centenario Rum matured for 12 years in selected oak barrels. The rum is balanced and strong with notes of vanilla and oak, which blend with subtle fruit flavours and spice.

Laphroaig Sherry Oak is not only matured in Bourbon but also in Sherry casks. The malt then receives an additional Oloroso Sherry finish in European oak casks. This underlines the sweet notes of the medicinal-smoky Islay whisky.

Visit our Laphroaig brand shop!

For the 200th anniversary of the distillery, the 8-year-old Lagavulin was bottled for the first time. After the great response, Diageo decided to bottle the whisky regularly at the end of 2017.

Ardbeg Wee Beastie is a new standard bottling from the distillery. The story is based on a legendary figure on the moors of Islay. A small, biting monster is said to be wreaking havoc there. Due to its young age, the smoky notes in the Wee Beastie are very present and natural.

Kilchoman Sanaig is named after the bay Sanaigmore on the island of Islay. Originally, the first limited bottling of Sanaig consisted of bourbon casks and a portion of sherry casks. Now the cask composition has been changed somewhat and the majority of the Single Malt matures in sherry casks, mainly Oloroso.

Please also visit our Independent Malts Collection brand shop!

In this Jura, a Scottish island whisky meets Caribbean rum. The rum cask finish gives the malt tropical-fruity aromas.

Five Farms Irish Cream liqueur from Ireland contains a particularly large amount of fresh cream that has been blended with triple-distilled Irish whiskey. This results in a particularly mild and intensely sweet liqueur, which has been filled in a milk bottle with a swing stopper in true style.

Ingredients: Cream, sugar, ethanol, water, sodium caseinate, Irish whiskey, caramel, natural flavours, citrate.

Allergy information: casein proteins, dairy products (lactose), cream.

Opened bottle can be kept refrigerated for up to 6 months!

Douglas Laing releases the Big Peat Rock Edition, a special edition of the popular Blend. This bottling was designed exclusively for and in creative collaboration with Whisky.de and matured in a sherry cask. The finish in a sherry cask is an absolute rarity for the Big Peats. The Rock Edition is part of the 'Big Peat's World Tour' in which the popular Islay fisherman travels to other countries to leave his Taste footprint. Eleven countries have already been part of this series. Now the Big Peat is rocking through Germany again on his tour.

The Irish Dingle distillery was founded in 2012 by the three beer brewers Oliver Hughes, Liam LaHart and Peter Mosley. The botanicals in the Pot Still Gin are intended to capture the character of the Kerry region. Therefore, they use regional rowan berries and flowers such as fuchsia, gale, hawthorn and heather. The botanicals are first steeped in the spirit during maceration. Then another distillation takes place with an aroma basket at the top of the still, which contains more botanicals. The Dingle Gin is brought to drinking strength with pure water from the distillery's own 70-metre-deep well below the still.