Raise a glass to the benefits of investing in a single cask
Step 1: Invest Today
We are stockists, not brokers and have a large inventory of casks available right now. So, whether you are buying for investment or to celebrate a future milestone such as a wedding or a landmark birthday in the future, or a bit of both, you can select from a variety of casks of various ages from distilleries across Scotland. Why not maximise your returns by building a diverse portfolio?
Here’s an overview of our prices starting from only £2,000.
Cask Age: 3-10 Years
Minimum Investment: £2000
Cask Age: 10-20 Years
Minimum Investment: £6000
Cask Age: 20+ Years
Minimum Investment: £20000
Step 2: Reserve your purchase
Use our marketplace portal to reserve your cask. After we receive payment, ownership is transferred to you, your portfolio is updated and you’ll receive a downloadable certificate of ownership.
This usually takes three working days.
Step 3: It's all yours!
Whisky casks are a physical, tangible asset and we want the experience of owning your whisky cask to be a hassle-free and enjoyable journey. If you decide to sell, we offer multiple exit strategies to choose from with varying returns including re-selling to independent bottlers, brokers, auctions houses or listing your cask for sale on our live cask trade site. Then on completion of the sale, you will receive a BACS payment within 10 working days.
Or if you decide to bottle your private cask, we can organise this for you too. What better way to say ‘thank-you’ to your clients, employees or share with family and friends for a milestone occasion?
Casks are stored in dedicated warehouses regulated by Her Majesty’s Revenue & Customs (HMRC). Each has a unique number assigned on the date it’s filled, which is used throughout its life. When a cask changes hands, the warehouse issues a delivery order to record the change in ownership.
Although casks must remain in an HMRC bonded warehouse until bottling, you have complete control over your investment and can sell cask holdings at any time.
Prior to selling you cask whisky, we need to check that HMRC regulations for owning duty suspended spirit are being complied with. Here are HMRC’s general guidelines:
- If you are a Revenue Trader and based in the UK, you will require to register with HMRC and provide us with your approval in order to be able to own alcohol Under Bond.
- If you are based in the UK, but not a Revenue Trader, i.e. a private individual, or a company owning the whisky for purposes other than selling it (investment), then you do not need to be registered with HMRC.
- If you are based outside the UK and are a Revenue Trader, you will need to appoint somebody who is based in the UK to act as your Duty Representative. This person/company must be approved by HMRC.
- If you are based outside the UK and are not a Revenue Trader, you do not need to register with HMRC or appoint a Duty Representative.
If you need help with completing this pre-sale questionnaire, we are happy to assist and can also direct you the appropriate HMRC guidelines/ regulations.
Yes. The annual warehousing custody charges for Barrels and Hogsheads are £60+vat and £80+Vat for Butts.
- Storage in a HMRC approved bonded warehouse
- All associated HMRC administration processes
- The cost of insurance against theft/ fire of the cask and its contents up to the full value of the cask purchase price. Whisky evaporates at just under 2% per annum, which is known as the Angels' share. Evaporation is part of the maturation process; this is not an insurable loss.
Alcohol by volume – usually measured as a percentage. Whisky is required to have an ABV of at least 40%, while cask strength whiskies can reach 60% and above.
Previously used in the production of bourbon, these give whisky its signature golden colour and coconut and vanilla flavours. Barrels contain 200 bulk litres, which provide between 120-130 original litres of alcohol (OLA, see below).
Oak barrels imported from the USA, used to mature whisky from all over the world. The wood softens the spirit, adds colour and flavour and helps to remove impurities. Other variations include the larger sherry butt and wine casks, often known as barriques.
A secondary maturation (see below) in a different type of cask. Bourbon cask matured whiskies are often re-racked, i.e. the whisky is moved from one cask to another, usually into sherry butts or port pipes. The cask’s original content becomes ingrained into the wood, imparting its character onto the next filling, e.g. whisky aged in a cabernet sauvignon cask will take on a reddish hue, a tannic mouthfeel and a fruity, cherry-like flavour.
Most whisky is diluted to between 40-46% before bottling, increasing the quantity and making it softer on the palate. However, many enjoy whisky at ‘cask strength’, i.e. its original ABV when it leaves the cask. This is often significantly higher than normal bottling strengths, and a drop of water may be required to release the flavour. Cask strength whisky is normally associated with limited releases, where its original character is required.
The process by which alcohol is extracted from fermented products through selective boiling and condensation. A physical separation rather than a chemical reaction, this essential part of production is used to create new-make spirit.
Geographically, the largest whisky region in Scotland, and also the most sparsely populated by distillery. Highland malts vary enormously in style, with famous distilleries including Brora, Glen Garioch and Dalwhinnie.
Most often used in bourbon production, this barrel has extra staves added to creates a 250 bulk litre cask, which typically provides between 150-180 original litres of alcohol (OLA, see below).
Malts found off the west and north coasts of Scotland, including Highland Park, Talisker and Tobermory. Does not include whiskies made on the Isle of Islay, which is a region in its own right.
Home to many of the world’s most distinctive malts, often noted for their fiery peat-smoke flavours. Located off the west coast of Scotland beside the Isle of Jura, the island’s remoteness originally meant local peat was used during malting. Distilleries include Laphroaig, Port Ellen and Lagavulin.
Scotland’s most southerly whisky making region, notable for its light and floral malts. Located south of Edinburgh and Glasgow, its most well-known distilleries are Glenkinchie, Auchentoshen and Bladnoch. Legendary names such as Rosebank, Ladyburn and St Magdalene are long gone, yet still command handsome prices.
The part of the production process that gives each whisky its distinctive character. Other processes only provide 20-30% of style and flavour, with the rest being drawn from the time it spends resting, usually in oak casks. These barrels are durable but also slightly porous, drawing the spirit deep into the wood as it expands and contracts with changes in temperature. This softens the spirit and gives it flavour and colour depending on the type of liquid previously held in the cask. Former bourbon casks from America impart sweet vanilla and honeyed notes, whereas ex-sherry casks from Europe give the whisky a spicy, nutty and dried-fruit character.
Original litres of alcohol – the amount of spirit first poured into the cask.
Regauged litres of alcohol – the remaining amount of alcohol in the cask after re-measuring at a certain date after the original filling.
Previously used in sherry production, these casks are extremely desirable for the distinctive colour and strong rich flavours they impart. Such butts are among the most popular in whisky production at around 500 bulk litres or 300-330 original litres of alcohol (OLA, see above).
The product of just one distillery rather than a blend of whiskies from multiple sources.
Home to more than half of Scotland’s distilleries, Scotland’s largest malt whisky region takes its name from the River Spey, on which many of the local distilleries are situated. The region rose to prominence during the late 19th century due to its plentiful supply of fresh water and barley. Today its biggest names include Glenfiddich, Macallan and Glenlivet.
A secure facility where maturing casks are kept. Many traditional distilleries still have ‘dunnage’ warehouses, whose thick stone walls and earth floors keep a consistent temperature and humidity.