Burns Night Whiskys


The Star & Garter are celebrating Burns Night. Join us on Friday 24th January as we welcome Blair Atkinson from Inverarity Morton who will give a guided Whisky Tasting to match dinner. Or just enjoy a flight of whisky’s for £20.

Learn more about the Scottish Whiskys we will have on offer:

Skapa Skirin– Island

A 2015 addition to the Scapa range, the Skiren is a handsomely honey’d single malt Scotch whisky which has been distilled in the Scotch whisky industry’s only remaining working Lomond Still! It was matured in first fill American oak casks, bringing plenty of vanilla and honey notes to the table. The name comes from the Old Norse word for “glittering bright skies”… Runny honey and fresh cream on the nose with hints of apple and a touch of anise. Maybe some crushed nuts, too… Continued honey warmth and richness on the palate with sparks of juicy pear and lemon peel. Touches of oak develop further on, bringing some balancing spice. Medium length and a bit sweet on the finish with lasting oak.

Caol Ila 12 Year Old – Islay

The ultimate Islay malt, Caol Ila is considered by experts to be the perfect entry point into the world of peaty malt whiskies. Unique and distinctive Islay smokiness makes Caol Ila a reference for connoisseurs of Islay Single Malt Scotch Whisky the world over.
Caol Ila is the Gaelic name for the Sound of Islay, which separates the island from Jura in one of the most remote and beautiful parts of Scotland’s West Coast. The distillery was founded in 1846 and is situated on the shores of the Sound, a spot originally chosen partly because of the clean water from Loch Nam Ban which still provides its main supply.


Fresh, sweetly fruity and smooth-bodied, Caol Ila 12 year old single malt Scotch whisky is the colour of pale straw, with a delicate balance of tastes. The clean, appetising nose shows subtle citrus fruit with just a puff of smoke. Firm and smooth, it begins sweetly then yields a fragrant smokiness and a sweet-smoky, lingering finish.


Nestled in a hidden cove near Port Askaig, the Caol Ila (pronounced “Cull Eela”) distillery sent its whisky to market by sea for over a hundred years. Sniff the air over a glass and smoky, sea-fresh aromas recall an age, not so long ago, when fishing and cutting peat were the traditional occupations in this part of Scotland. Few men make a living cutting peat on the island today, but the old traditions live on in the skills of our distillery workers and in the ingredients they still use at Caol Ila.

Caol Ila has remained undiscovered by many but has become much-prized by malts lovers across the world. Those lucky enough to visit us will have experienced the wonderful Islay setting that is brought to life through the range of Caol Ila whiskies, led by the 12 year old expression.

Tomatin 14 Year Old Port Cask – Highland

The Tomatin Distillery have introduced a new finish to the core range; Port Wood Finish. Having spent around 13 years in the finest Bourbon oak barrels, this whisky has spent a year in specially selected Portuguese port pipes which had previously held Tawny port for between 30 and 40 years. The result is an excellent dram which is soft and smooth with a port-influenced sweetness.

Aroma: Honeydew melon, red berries, baked apples. Rich toffee, butterscotch. Sweet honey and bitter dark chocolate.

Palate: Fruit and nut. Peaches, apricots, mango and plum. Mixed Walnut and Pecan.

Finish:Smooth fruit salad which lingers on the palate.

Glenkinchie 12 Year Old – Lowland

The Brand

Glenkinchie was founded by brothers John and George Rate in 1837, from one of the last surviving Lowland distilleries in Scotland, situated twenty miles outside Edinburgh. Glenkinchie 12 Year Old is distilled in some of the largest stills in Scotland to make a light, crisp whisky and is named after the Kinchie Burn, a nearby water source.


Nose: Aromatic, vanilla, cut flowers and beneath, a clean, toasty note. Increasingly sweet and creamy, with fresh citrus, lemon cheesecake.

Palate: Sweet, soft start becoming flowery. Crisp mid-palate then butter icing, lemon cheesecake and freesias.

Finish: Herbal and drying, a little like pot-pourri.