The Tullibardine Distillery is situated near the famous Gleneagles Hotel and golf course, in the village of Blackford. The Ochil Hills from which it takes its water also supplied the water for brewing since at least the 12th century. Ale was brewed here for the coronation of King James IV in1488. Whisky has probably been distilled here since the late 1700’s but it was not until 1949 that the present distillery was erected. Mothballed in 1995, it came under new ownership in 2003. This is one of the few independent bottlings available on the market today.
The style is soft buttery sweetness which develops to a fruity Chardonnay like fragrance.
The subtle maritime influence of sea salt and campfire embers are not overpowered by the lovely sweet sherry notes. With a hint of figs, orange marmalade and rich fruit cake. The finish is softly spicy. Surprisingly well balanced and well worth trying.
Tobermory Distillery established in 1798 by John Sinclair a local merchant. It is situated at the northeastern end of the Island of Mull set in the attractive village of Tobermory home to the ancestral seat of Clan Maclaren. History has it a Spanish galleon, either the Florencia or the San Juan Sicillia while trying to escape the fleet of Elizabeth 1st after the defeat of the Spanish Armada in 1588 exploded and sank 400 yards of the Tobermory Harbour. It is rumoured that the ship went down carrying a fortune in gold bullion. Each year treasure hunters come to the island in search of great treasure to no avail as the ship has never been found.
Teaninich pronounced “Chee-an-in-ick”, situated near the village of Alness in Ross-shire was built in 1817. Competition was fierce with other local illicit producers. In 1850 the Munros stopped distilling and leased the buildings in 1895 to local spirit merchants Munro and Cameron. Cameron later became Chairman of the Malt Distillers Association.
Hart Brothers have secured a limited stock of this rare single malt.
Fresh, light touches of smoke with a delicate sweetness, gentle hint of oak, grassy notes and a long smooth finish.
Speyside Distillers produced its first spirit in the late 1990. More recently it has been creating more mature whiskies, initially under other names but have now begun to use Speyside. The building was designed to look old and traditional with the use of gabled stone. Its opening was a dream come true for its first owner George Christie, who had dreamed and planned it for three or four decades. One of his first malts was popular in the United States under the name Glentromie. The Speyside distillery is in the small town of Drumguish, where the small river Tromie flows. The river reaches the highest reaches of the Spey. The Speyside takes its name not for the location but from a distillery that was in nearby Kingussie between 1895 and 1910.
Initially there is a hint of chocolate on the nose. Then not surprisingly sea air, light and smooth. Finishing with a brine or salty touch. This distillery is situated near the town of Wick in Caithness, and is the most northerly distillery on the Scottish mainland. It was founded in 1826, but, like many others, closed in 1926 during the depression. It re-opened in 1951 and was modernised in 1959. Its position is so exposed to the elements; the sea air may contribute to the salty tang. This malt has been christened “The Manzanilla of the North” Since it is reminiscent of a dry Manzanilla sherry.
Green olives and slight chocolate on the nose. Then not surprisingly sea air, light and smooth. Finishing with a brine or salty touch with a hint of black pepper.
This distillery is situated near the town of Wick in Caithness, and is the most northerly distillery on the Scottish mainland. It was founded in 1826, but, like many others, closed in 1926 during the depression. It re-opened in 1951 and was modernised in 1959. Its position is so exposed to the elements; the sea air may contribute to the salty tang. This malt has been christened “The Manzanilla of the North” Since it is reminiscent of a dry Manzanilla sherry.
You can find everything that makes a great Speyside malt in a bottle of Mortlach. It has a characteristic that has floweriness, peatiness, smokiness, maltiness and fruitiness. It is so complex due to the assortment of stills used. Since the very beginning of the legal distilling, people that have been successful in producing whisky have tried finding new ways to improve their stills. Changing the shape, size and design of the stills to achieve the result they desire. After a while the whisky became so good that no one wanted to risk changing it.
Miltonduff distillery was built in 1824 close to Pluscarden Priory where the water from the Black Burn was used by the Benedictine monks in the 15th century to brew one of the finest ales in Scotland. It is also said that the distillery mash house was built on the site of the original abbey brew house.
A rich, soft, creamy malt with aromas of marinated fruit, a hint of almonds, and a rather long sweet toffee finish.
Miltonduff distillery was built in 1824 close to Pluscarden Priory where the water from the Black Burn was used by the Benedictine monks in the 15th century to brew one of the finest ales in Scotland. It is also said that the distillery mash house was built on the site of the original abbey brew house.
A dark amber colour from the sherry cask ageing. A rich and soft, creamy malt with aromas of marinated fruit, a hint of almonds and a long, sweet toffee finish.
Miltonduff distillery was built in 1824 close to Pluscarden Priory where the water from the Black Burn was used by the Benedictine monks in the 15th century to brew one of the finest ales in Scotland. It is also said that the distillery mash house was built on the site of the original abbey brew house.
A deep amber rosewood colour from the sherry cask ageing. A rich, soft, creamy malt with aromas of marinated fruit, a hint of almonds, and a rather long sweet toffee finish.
The unique and alluring nature of Single Cask releases means we cannot bring you the same delightful elixirs again and again – once the whisky is gone, it’s gone for good. The expressions live as a fragment of the past, never to be repeated.
We invite you to delve into our whisky archives. Explore past releases and bask in amber nostalgia, accompanied with distillery history and tasting notes from Mr. Hart himself.
Hart Brothers can trace their origins in the licensed trade back to the late 19th century when the family were licensed victuallers and publicans in Paisley, the mill town on the outskirts of Glasgow. It was not until 1964 that brothers Iain & Donald Hart incorporated the company as Wine & Spirit Wholesalers and Scotch Whisky Blenders.
Alistair Hart joined the company in 1975 and it was his responsibility as chief blender to source vintage casks of single malt whisky that were not readily available through any specialist whisky shop or online whisky site. Today, we continue to secure special and rare malt and grain whiskies that are further matured and only selected for single cask bottling after careful tasting and consideration.
We always pride ourselves on continuing the spirit of excellence by offering some of the finest single malt scotch whisky available through our selected distributors overseas.
We make sure our customers can best share with us the single malt scotch whisky experience which is why we add nothing to the malt whisky other than the purest water. Today, we pride ourselves on continuing the spirit of excellence by offering some of the finest single malt scotch whisky available through our selected distributors overseas.
Hart Brothers Limited, 3 Peel Park Place, College Milton, East Kilbride G74 5LW, Scotland
Tel: +44 (0) 1355 247 180 | Fax: +44 (0) 1355 244 615
