Whisky
The whisky tasting
A Scottish route, served by the dram. For guests staying here.
The heart of the tasting
Eighteen years
That’s how long what’s about to be in your glass spent waiting. When it went into the cask, someone made a decision without knowing how it would end, and after that did nothing but wait. Eighteen winters in a damp warehouse, losing a share every year that evaporates and doesn’t come back: the Scots call it the angels’ share.
Nobody can hurry that. There’s no money, no skill and no technology that turns eighteen years into two.
They all had the same time. What’s interesting is what each house did with it.
Three routes
The tastings
Each is served in drams, the traditional Scottish measure. You choose the format: a trio of three glasses, or a quintet with the full route.
The 18-Year Vertical
Our flagship
Five Scottish houses, all eighteen years in cask. The same wait, different woods, different methods, different places. They’re served with the labels out of sight: first you taste, then we reveal which is which.
Macallan 18 · Balvenie 18 · Glenrothes 18 · Speyburn 18 · Glenmorangie 18
Trio (3 glasses) · Quintet (5 glasses)
The Grain and the Land
If time is the same for everyone, the other thing that can’t be manufactured is place. Three distilleries that grow their own grain or trace the exact field their barley came from. Younger whiskies, where the difference was made by the land rather than the cask.
Kilchoman · Arbikie · Bruichladdich
Trio (3 glasses)
The Peated Islays
The peatiest profiles from the island of Islay, for anyone after intensity and character. The way into Scotch with a personality.
Laphroaig · Ardbeg · Kilchoman · Bruichladdich · Bowmore
Trio (3 glasses) · Quintet (5 glasses)
Brought back from Islay
The house dram
Ardbeg Dolce. A sample of the Ardbeg Day 2026 bottling bottling, brought back directly from the island. One of those whiskies you won’t find on a shelf and can only get by being there, on the right day.
About the dram: it’s the traditional Scottish measure for serving whisky. It has no fixed official volume — usually between 25 and 50 ml. Its spirit is that of a drink to be taken slowly, with good conversation.
The journey
Where this selection came from
This selection wasn’t ordered from a catalogue. It came from travelling Scotland distillery by distillery, from the Highlands to Speyside and Islay, among copper stills and conversations with master distillers, tasting cask by cask what you can only tell standing in front of it.
The airport-bar labels aren’t here. What is here are the houses that still own their own story: family-run, independent distilleries, outside the big groups. That was the only condition for making it onto this table.
The tasting is led by someone from the house, trained for it. You don’t have to coincide with anyone in particular: you ask and it happens.
The table
What the tasting includes
Glencairn glasses, the ones that concentrate the aroma
Still water and a dropper, to open each whisky up
A printed tasting sheet to note down what you find, which you keep
Forty-five to sixty minutes, unhurried
Groups of 2 to 6
Optional pairing with chocolate and aged cheeses
R.S.V.P.
What to ask for in advance
None of this is compulsory and none of it has a form. You tell us on WhatsApp and it’s sorted before you arrive.
Forty-five to sixty minutes, unhurried. Groups of two to six.
You can buy almost anything. Not time.