A blended whisky of real pedigree - North British single grain whisky aged in virgin oak. Then a blend of other malts - sherried Invergordon for a bit of punch and depth and peated Ardmore for body, length, and a wispy touch of sweet smoke. Vatted as one and finished in barrels seasoned with Tawny port from Douro, Portugal, to pull the individual components together. The result is a modern dram that sits somewhere between Scotch and a round, complex bourbon. A nice, clean, easy drinker with notes of walnut, cacao and fig. Simply sip and savour, or enjoy as a long drink with dry ginger ale.

Sweetdram was founded in 2014 by Andrew MacLeod Smith and Daniel Fisher, who met in 2011 while studying for their Master’s degrees in brewing and distilling. They started Sweetdram from a tiny work space in Dalston, London, initially to become the industry's first ‘gypsy’ distillers, who collaborate with various distilling partners around the world to make one-off expressions that push categorical boundaries in terms of flavour and style. The first three collaborations were all a roaring success but each partner distillery had in-house brands that were growing in their own right, which made the continuation of a ‘gypsy’ distilling program unattainable for all the distillers involved. A decision was made to break north to Scotland; Andrew’s childhood home and Daniel’s home away from home, where he had lived many years prior. It was time to build their own production facility...and grown they have! Now a highly regarded producer and bottler in their own right, they are making (flavour) waves across the globe!