Aged in Bourbon Barrels before being finished for 6 months in Oloroso Sherry Hogsheads sourced from producer Miguel Martin in Jerez. Richer and fuller than the Kilmory edition with notes of sweeter spices and fruit.
James Eadie Teaninich is a fresh Highland whisky with apple, citrus, malt and vanilla, clean and focused with light spice and a medium-length, fresh and slightly dry finish.
James Eadie Dailuaine 10 Years is a full Speyside whisky with dried fruit, raisin, caramel and spice, firm and slightly dry with sherry influence and a long, warm finish where oak and fruit linger.
Belonging to the distillery’s Classics Collection, the rich and bold, fruity notes which result from maturation in highly active STR (Shaved, Toasted and Re-charred) ex-red wine barriques.
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