Machir Bay, a heavily peated(50 PPM) , is a vatting of 4 and 5 year old ex-bourbon casks, with the 4 year being finished in oloroso sherry butts for 4 weeks prior to bottling. Machir Bay was named ' of the Year 2013' at the International Competition.Tasting Notes: The Machir Bay starts with a nose of soft cooked fruits with strong peaty aromas which in turn leads to a palate of mixed fruits and vanilla with an intense sweetness before a long lingering finish.

the world's most complex spirit, is a drink to be sipped, nosed and slowly savoured.And yet ironically, while much is made of , champagne, and to the extent that they all have their own distinct glasses, ended up getting the short shrift and could be found served in anything from tumblers to goblets.Until of course, Raymond Davidson, the founder of Glencairn decided it was about time someone designed a proper glass; he envisioned a glass that would encourage the user to appreciate the nose of the as well as the palate but would be robust and functional in a bar environment. So he designed the perfect glass for and then forgot all about it for 20 years till his sons, Paul and Scott, found the design and decided to take it to the master blenders for their suggestions.

Machir Bay, a heavily peated(50 PPM) , is a vatting of 4 and 5 year old ex-bourbon casks, with the 4 year being finished in oloroso sherry butts for 4 weeks prior to bottling. Machir Bay was named ' of the Year 2013' at the International Competition.Tasting Notes: The Machir Bay starts with a nose of soft cooked fruits with strong peaty aromas which in turn leads to a palate of mixed fruits and vanilla with an intense sweetness before a long lingering finish.

the world's most complex spirit, is a drink to be sipped, nosed and slowly savoured.And yet ironically, while much is made of , champagne, and to the extent that they all have their own distinct glasses, ended up getting the short shrift and could be found served in anything from tumblers to goblets.Until of course, Raymond Davidson, the founder of Glencairn decided it was about time someone designed a proper glass; he envisioned a glass that would encourage the user to appreciate the nose of the as well as the palate but would be robust and functional in a bar environment. So he designed the perfect glass for and then forgot all about it for 20 years till his sons, Paul and Scott, found the design and decided to take it to the master blenders for their suggestions.