Cask strength, non-chill filtered, natural color.

The Meowtallica collection features four stunning artworks by @kt518.art and takes us to an alternate universe where cats rule the world and rock reigns supreme. This painting features legendary feline rock band’s Meowtallica guitarist- Ten Li, a British Shorthair that cohabits with Club Qing cofounder Kennis!

The series’ first release is a remarkable Ben Nevis distilled in 1998. Unlike the tropical fruit-forward profiles of the 96 & 97 vintages, this Ben Nevis leans more towards ripe fruits with notes of oranges, lemon tarts, followed by layers of liquorice, dark chocolate, black coffee, dried dates, & dried apricots. The overall profile is distinctly “dry sherry”, thanks to a secondary maturation in a first fill oloroso sherry solera cask for an extended period.

Nose: Filled with ripe fruits, blended with oranges, licorice and lemon tart with a gentle influence from the wood.

Palate: Fruity, leaning on ripe fruits unlike the typical Ben Nevis from the late 90’s. Somewhat dry in the mouth, with dark chocolate, black coffee, dried dates, dried apricots before a subtle finish with mild oak.

Finish: Medium finish, wrapped up with dark coffee and mild herbs. An atypical Ben Nevis albeit it’s excellent fruitiness.

The Ben Nevis distillery, located in Fort William, Scotland, is a whisky distillery with a notable history and a unique style of whisky. The distillery was founded in 1825 by 'Long John' McDonald. A second distillery, named Nevis Distillery, was established nearby in 1878; the two eventually merged in the early twentieth century. In 1955, the distillery was taken over by Joseph Hobbs, who installed a Coffey still, making Ben Nevis one of the first distilleries to produce both malt and grain whisky simultaneously. The Japanese company Nikka acquired the distillery in 1989. The distillery's water source is the Allt a’Mhuilinn, which comes from two pools on Ben Nevis: Coire Leis and Coire na’Ciste.

Ben Nevis produces a powerful, rich, fruity, and chewy dram with a leathery note that deepens with age. The distillery is considered an example of a place where "old" stills produce a heavier style of spirit. Using wooden washbacks and brewer's yeast for flavor creation. It is considered to be at the heart of traditional whisky-making, and the manager, Colin Ross, is a traditionalist who maintains these practices.