18 years

John Hopkins was a prosperous brandy merchant, but whisky captured his heart. In 1897 he founded Speyburn in Speyside with one vision: to craft the finest dram possible. The distillery is known for its use of a worm tub—a traditional copper cooling coil that yields a richer, fuller spirit.

This 18-year-old has matured in ex-bourbon and Spanish oloroso casks, a pairing that balances richness with refinement. The result is a whisky of clear character: deep gold in colour, malty and full-bodied.

On the nose, banana, stewed pear and honeycomb emerge alongside chocolate, kiwi and nutmeg. The palate is generous and spiced, with red apples, citrus fruits and a pleasant peppery edge. A whisky that demonstrates what extended maturation in mixed casks can achieve.