Diageo, Scotland’s largest producer of Scotch whisky, has released their latest bottlings in the Special Releases programme. Each Autumn the highly anticipated whiskies are launched to much fan fare, each year with a different theme. For 2025, Diageo has assembled eight whiskies – seven single malts and one grain – with an intriguing look at unorthodox cask finishes and bold flavour journeys as the focus.
The eight rare and collectable whiskies in this year’s Special Releases collection have been crafted by Dr. Stuart Morrison, Master Blender for the series at Diageo. The set has been given the title Horizons Unbound to reflect the new flavour profiles on offer. They are available from selected specialist whisky retailers worldwide and also via Diageo’s www.malts.com website. Prices and details of each botting are below.
Horizons Unbound invites whisky lovers to discover bold new takes on some of our most iconic Single Malts. It’s a taste of what happens when we challenge the concept of what whisky can be. This is a collection that proves exceptional whisky doesn’t just respect tradition – it redefines it.
Dr. Stuart Morrison | Master Blender at Diageo.
The Special Releases were first launched over two decades ago, first appearing in 2001, and have been released annually ever since. The collection has grown to be eagerly anticipated by whisky fans, consumers and collectors around the world. The whiskies included each year are designed to showcase some of the best and rarest whisky stocks, both single malt and single grain, held within Diageo’s extensive portfolio of maturing stocks. These come from their 29 operating distilleries, plus closed ones on occasion.
Our Tasting Notes
Clynelish | Waxen Sun
18 Years Old | Highlands | 51.5% ABV | £185 | US$250
Matured in re-fill casks, with the inclusion of spirit from distillation cut-point experiments at Clynelish.
The colour is vibrant deep gold and the nose is sweet and waxy with a faint wisp of smoke. Ripe tropical fruit lead the way with peach, papaya and lychee particularly prominent. These are wrapped in sugar syrup. Hints of buttery popcorn and beeswax polish add further depth.
On the palate this whisky has a wonderful mouth texture. Creamy and viscous with a delightful set of flavour notes. The ripe tropical fruit is prominent again – add in some juicy pineapple and freshly grated coconut now also. Further notes of fresh honeycomb straight from the hive and butter shortbread sit alongside the fruit nicely. Underneath sits an elegant and wispy gentle peat smoke that acts to bind everything together. Hints of beeswax polish and antique shop also come through, as does some white pepper and old cigar box.
The finish is long and extremely enjoyable. The tropical fruits slowly fade while the delicate peat smoke remains throughout. Some white chocolate, coconut and a creamy oak note also add delightful depth and character. An awesome expression of Clynelish.
Dailuaine | Marbled Treasure
21 Years Old | Speyside | 54.4% ABV | £375 | US$500
Matured in Spanish ex-sherry casks.
The colour is deep copper and the nose is rich, bold and decadent. Initial aromas of brandy-soaked raisin, toasted hazelnut and dark chocolate give way to caramel, dark cherries in syrup and gentle wood spices. A hint of espresso sits in the background.
On the palate this whisky feels luscious, thick and luxurious. Dark dried fruits (especially raisin, sultana, prune and candied orange) lead the way and these are drizzled with golden syrup and caramel sauce. Cocoa powder and high percentage dark chocolate sit underneath, as does a distinct nuttiness – think of hazelnut praline and toasted almond and walnut. Waxy furniture polish, crumbly muscovado sugar and spent coffee grounds add incredible depth. A lingering background wood spice (imagine sandalwood especially), ripe peach and fresh ginger give further complexity.
The finish is long and classy. The fruity and sweet elements drag the whisky out nicely and slowly fade. This allows some elegant wood spice to shine and add a little warmth and dryness. Some orange oil comes through at this point. An outstanding whisky from an often overlooked distillery.
Lagavulin | Grain & Embers
12 Years Old | Islay | 56.5% ABV | £135 | US$180
Matured in re-fill casks and ex-Pedro Ximenez & ex-Oloroso seasoned European oak butts.
The colour is bright gold and the nose is immediately smoky, earthy and sweet. Dense peat smoke fills the nostrils – it is packed with aromas of bonfire, tar and damp moss. Icing sugar and caramel-like aromas sit underneath, as does fruit and nut milk chocolate bar.
On the palate this whisky has a slightly oily and viscous texture. The dense smoke again dominates. This is reminscent of smouldering bonfire embers, sooty ash and damp moss, with a hint of surgical bandage thrown in. Some green chilli enhances this well. A golden syrup and caramel sweetness compliments the savoury notes superbly. Underneath sit notes of raisin, sultana and prune with a hint of hazelnut, walnut and marzipan. A touch of brine and a note of hot sand add further interest. The fiery nature builds with time and this is exaggerated by a late peppery heat.
The finish is of considerable length and becomes increasingly drying, hit and ashy with time. The sweeter and fruitier elements hold nicely but finally fade slowly. This leaves the peat smoke and peppery spice to take hold, finally loosening its grip after several minutes.
Oban | A Warm Welcome
12 Years Old | Highlands | 54.7% ABV | £110 | US$150
Matured in American oak ex-bourbon barrels.
The colour is pale gold and the nose is bright, fresh and uplifting. Green apple skins and biscuity malt set the tone and are quickly joined by further aromas of golden syrup, runny honey and some vanilla toffee. There are also hints of bread dough, cocoa powder, white chocolate and sweet nougat.
On the palate this whisky feels equally as bright and vibrant. The maltiness and crisp green apple dominate early on as before. This evolves into notes of oat cookie and fairground toffee apple with time. There is also plenty of vanilla and this has a custard-like vibe that adds a creamy texture. A hefty pinch of white pepper accentuates these initial notes. White chocolate and golden syrup again come through nice, as does a distinct oaky characteristic. This dries out the second half of the palate. Hints of ripe juicy peach and damp hessian cloth appear right at the death.
The finish is of decent length and increasingly hot and peppery. This is especially true once the apple and sweet elements fade away. Add in some late oak tannin and the finish has a delicious gripping dryness and warmth. A delightful example from Oban.
Roseisle | Architect of Harmony
14 Years Old | Speyside | 55.9% ABV | £130 | US$175
Matured in re-fill and rejuvenated oak casks.
The colour is bright gold and the nose is sweet, fruity and expressive. Aromas of acacia honey and white chocolate rise first and are quickly followed by soft stewed apple and poached pear. Crumbly brown sugar, freshly sawn oak and pinches of powdered ginger and cinnamon follow nicely.
On the palate this whisky is creamy, sweet and a touch richer than expected from the nose. Baked apple with butterscotch sauce and poached pear with white wine syrup stand out immediately. Hints of fresh honeycomb and good patisserie custard exaggerate this. An underlying maltiness adds structure, while a lovely milky chocolate note adds creaminess and depth. A further hint of freshly cut grass comes through towards the end as does a creamy nuttiness, which is reminiscent of macadamia and brazils. A pinch of baking spice and white pepper rounds things off.
The finish is long and peppery with a distinct oaky dryness and baking spice heat building. Cinnamon, mace and white pepper provide the warmth, while beautiful oak tannins give a bone dryness, especially once other notes have dissipated.
Teaninich | Rye Rebel
8 Years Old | Highlands | 60.3% ABV | £75 | US$100
Malted rye & malted barley matured in American oak ex-bourbon barrels.
The colour is pale gold and the nose is bittersweet, grainy and highly perfumed. Aromas of milk chocolate and rye bread are quickly joined by a peppery spice and a green herbal nature, which is reminiscent of eucalyptus and menthol. Vanilla fudge and toffee also come through.
On the palate this whisky is rich, chocolatey and creamy but with a distinct bittersweet edge. Notes of freshly baked gingerbread and vanilla accentuate the bold milk chocolate characteristic. The cereals are never far away and are reminiscent of rye bread and Ryvita crispbread. Hints of maraschino cherry and manuka honey are quickly joined by cocoa powder and that eucalyptus/menthol from the nose. A distinct oaky note develops nicely and evolves towards the end – this adds to the creaminess but becomes a touch drier and bitter with time.
The finish is long and peppery with a herbal green edge. The sweet and bready characteristics slowly fade and this allows the more bitter elements of the cereals to shine. This creates a warming and tongue tingling sensation. This is one delicious experiment from a little-seen distillery.
The Singleton of Glen Ord | Into The Blue
17 Years Old | Highlands | 55.5% ABV | £150 | US$200
Combining two liquids, one matured in re-fill casks and finished for five years in second-fill ex-sherry butts, the other matured for longer in re-fill casks and finished for three years in ex-Mezcal casks.
The colour is bright gold and the nose is sweet, fruity and earthy. There is plenty of green apple up front and this is dusted with earthy baking spices such as cinnamon and nutmeg. Further aromas of white peach, sugary sultana and candied lemon are also evident. Very enticing.
On the palate this whisky is sweet and earthy. Notes of runny honey and agave syrup kick things off, before quickly being joined by soft cooked apple and ripe green pear. Some milk chocolate is also evident, as is milky mocha and very ripe white peach. Hints of plump sultana, candied lemon (or is it lemon curd?) and vanilla sugar come through too. A distinct earthiness is never far away. This has a warming baking spice-like quality but also a hint of roasted agave and green capsicum. A big pinch of white pepper hits right at the end to give a mouth watering feel.
The finish becomes increasingly warm and earthy with time. The orchard fruitiness and syrupy sweetness slowly fades and this allows the earthy and peppery characteristics to take hold. This also enhances the roasted agave note very nicely. This is an intriguing twist from The Singleton.
Talisker | Molten Seas
14 Years Old |Islands | 53.9% ABV | £140 | US$185
Matured in American oak ex-bourbon barrels, then finished in new American oak casks toasted by the heat of volcanic rocks from Skye.
The colour is bright lemon yellow and the nose is punchy, peaty and sweet. The peat smoke dominates with aromas of bonfire ash and a prickly, peppery heat, while also having a distinct minerality. Icing sugar, vanilla paste and white chocolate add sweetness.
On the palate this whisky is robust, peppery and savoury. The peat smoke again dominates – add in some barbeque sauce, charred meat and charcoal to the bonfire characteristic from the nose. There is also a hint of salty brine and a flinty minerality to the smoke. White chocolate, white pepper and some apricot jam add depth, with some vanilla pod and marshmallow coming through nicely later. There is also a green vibe that is reminsicent of damp seaweed and wet moss. The minerality seems to grow with time and grip the tastebuds towards the finish.
The finish is long, drying and ashy. The peat smoke lingers longest and gives a distinct savoury edge. That flinty minerality is never far away. White pepper, creamy milk chocolate and fresh peppercorns also put in an appearance. A lovely Talisker expression.
