D rinking age policy

As per Oceania Cruises policy, Guests must be 21 years or older to purchase or consume alcoholic beverages.

Micros will give a Warning when you swipe an under age’s Card or punch their Stateroom number in the system.

All the staff must strictly follow this policy and the ICS Managers are responsible to instruct their department accordingly.

If a crewmember spots any Guest with signs of alcohol intoxication, he/she must report it immediately to his/her Supervisor.

S ingle Malt Scotch whisky

• SINGLE from 1 distillery

• MALT made from Malted Barley

• SCOTCH only from Scotland

There are 4 main regions in Scotland for producing Single Malt Scotches. Each Region offers a different taste to the whiskies

The Whisky Regions

The regions play an important role in the malt Whisky’s overall taste. There are natural elements within each region such as water, air and peat that play a huge role in the difference of taste between the malts.

Therefore malt whiskies are divided into the various regions shown below according to the location of each distillery in which they are made.

Now we know how the malts can vary in taste you will also discover that there are four main classic Whisky regions in Scotland.

Each region offers a different taste to the Whiskies.

Single Malt Scotch whiskies are grouped by the regions they are produced in. Each region will embrace certain characteristics.

• Lowland

These malts are soft; light bodied and somewhat gentle in character. These whiskies are often used for blending.

• Speyside

Most of the really classic malts are produced in this distillery-concentrated area. They are known to be classy, elegant, mild, and less peaty and to have fruity malty grain sweetness.

• North Highlands

The whiskies tend to have a heathery, spicy character partly due to their coastal location and heather notes in the peat.

• Central Highlands

Medium bodied with a dry finish. These are elegant whiskies with notes of elderflower and heather.

• West Highlands

Medium bodied with a dry finish. There is evident of peat smoke and hints of pepper.

• Islay

Have the strongest taste and smell. These malts are not for beginners. The island has many beds of peat which the water runs across, thus flavoring the water. Also peat is used to dry out the barley, which also adds to the overall flavor. Due to the location of the distillery, which is found by the coast, you will find a seaweed and salty taste imparted into the Scotch.

ISLAY

Laphroaig (La-froyg)

COLOR	Full and gold
NOSE	Very peaty with the tangy sweetness of the sea Peat smoke, fishing nets. Medicine cupboards, diesel oil Seaweed, iodine and salt.
BODY	Full and hard
PALATE	Big and Robust, full bodied, very peaty accompanied with peat smoke.
FINISH	Lingering unique finish A hint of sherry quickly gives way to the Islay intensity and distinctively oily body with a big peaty-smoky flavor. A round, dry and warming finish renders Laphroaig the perfect nightcap, but not for the weak-knee

T he western isle of Islay is covered with deep and ancient peat bogs. At Laphroaig, the malt is kept on malting floors in time-honored tradition.

The white oak casks full of aging whisky are stored in a warehouse on the sea, where the wood breathes in the briny sea mist air, of salt and seaweed, as waves lap against the warehouse at high tide. The most challenging and individual of malt whiskies, the smokiest and peatiest of them all, Laphroaig is The Definitive Islay Malt.

Lagavulin

Lagavulin, the Islay single malt and Lord of the Isles, is her rich, robust song in peat. Sip a mere drop of Lagavulin at first and let its powerful bouquet embrace you.

The flavor begins sweet, malty and slightly sherried, and becomes dry and smoky, finishing bitter with lingering peat smoke and some salt.

COLOR	Deep gold
NOSE	Heavy and pungent with peat smoke, with soft notes of salt.
BODY	Rich and full
PALATE	Robust, dry flavor of peat dominates, with the tang of the sea surfacing occasionally
FINISH	Smooth, with a gentle bite to introduce the long, smoky afterglow of that lingers and warms the soul.

Bunnahabhain (12 year old)

Bunnahabhain (Boona-harvan) was designed from the start as a high-output malt distillery. Built around a courtyard, in a style that resembles a Bordeaux chateau, the distillery today is little changed.

B unnahabhain eater is piped from the streams in the surrounding hills and is therefore less peaty than might be expected. It is described as being sweeter than the other Islays, with a smooth initial palate and long full finish.

It is lighter than the Islay style with a full round flavor.

COLOR	Light gold
NOSE	Slightly peaty
BODY	Light
PALATE	Fresh and slightly salty, with only the faintest whiff of smoke. The flavor is sweetish and malty
FINISH	Refreshing.

ISLAND OF SKYE

Talisker

T alisker, the golden spirit of Skye, is turbulent Gaelic malt.

Talisker is the only single malt from a spectacular beautiful island of wild moorlands and dramatic mountain peaks.

Sip Talisker and savor the bold marine influences of the Island of Skye.

COLOR	Deep gold
NOSE	Slightly sweet, phenolic and sea loch – big island aromas
BODY	Full, well-balanced and round
PALATE	A robust, smooth balance of smoke, spices, malt and wood
FINISH	Long and deep. Peppery, peaty and salty, with a profound depth and afterglow

ORKNEY ISLANDS

The abiding care and attention, the hallmark of Highland Park production, manifests itself in the distinctive aromatic, full-bodied floral sweetness of the whisky. Highland Park’s incomparable balance comes from a tension between the aromatic Orkney peat and the sweetness of oak casks seasoned with Oloroso sherry.

Highland Park (12 year old)

The first proprietary bottling of Highland Park single malt Scotch whisky was as a 12 year old in 1979. It remains the core expression of the Highland Park range and is smooth, balanced single malt, with a rich full flavor and a gentle smoky finish.

COLOR	Glowing amber
NOSE	Heather-honey sweetness; peaty smokiness
BODY	Full
PALATE	Rounded smoky sweetness; full malt delivery
FINISH	Teasing, heathery, subtle smoke. Delicious

Take your time to appreciate the nose of Highland Park 12 Year Old and you’ll discover the characteristic honey sweetness followed by fruit, maybe pineapple, apple or pear. On the palate it is drying and leaves a gentle smoky feeling and a flavor that just keeps on going.

Highland Park (25 year old)

First released in 1998, Highland Park 25 Years Old is a phenomenal whisky; it has a rich amber glow and an unmistakable taste of smokiness and heather honey with, as you would expect from Highland Park, a hint of peat.

T he remarkable complexity of this whisky is due in part to the fact that half of it is matured in first fill Sherry casks. These are very expensive and generally used sparingly in the industry. However, they impart maximum flavor; Highland Park 25 Year Old proves it.

COLOR	Natural color; dark red golden, clear and bright
NOSE	Very rich, mature oak; chocolate; fudge
BODY	Rich and full
PALATE	Burst of flavor; soft honey; nutty toffee
FINISH	Rich, long and surprisingly sweet for its age

Add a drop of water to Highland Park 25 Year Old and enjoy an immense vanilla sensation with the characteristic honey sweetness developing into complex aromas of white chocolate, cinnamon, nuts and dark fruit. The finish is at once intensely sweet and gently smoky and goes on and on.

WESTERN HIGHLANDS

Oban (14 years)

Oban, the gateway to the isles, is a sheltered West highland harbor town steeped in Gaelic history. A sip of Oban evokes a cliff-side coastal village where a hint of sea mingles with the slightly smoky flavor of peat.

COLOR	Deep Gold
NOSE	Fragrant, sweet, with a whiff of smoke
BODY	Smooth, medium, rich
PALATE	Round, warming, malty, with peaty undertones
FINISH	Begins sweet and finishes dry, still with the peat smoke evident A compromise between the power of Islay malts and the elegance of Speyside, with dryness and smokiness along with flowery, herbal tastes.

SPEYSIDE

Balvenie

It is the most honeyish of malts, with a distinctively orangey note

The Balvenie distillery is the most unique. It grows its own barley, still does its own floor malting, has its own cooper to maintain the barrels in which its whisky is matured and has its own coppersmith to take care of the stills.

Balvenie Distillery was founded in 1892 near the ruins of the 14th century castle by the same name. It is also located next to the famous Glenfiddich Distillery and, in fact, shares the same malt supply and water source.

That is where the similarities end, because the whiskies are completely different in character. William Grant took the second hand stills from Lagavulin and Glen Albyn.

Blavenie (10 year old)

90% American oak; 10% Sherry

The Balvenie Founder’s Reserve single malt Scotch whisky is classic 10 year old single malt which results from a marriage of the Balvenie matured in American bourbon casks with that matured in Spanish sherry casks, or butts.

COLOR	Light gold
NOSE	Rich and complex with honey and orange notes with a hint of peat
BODY	Full bodied
PALATE	Sweet honey with light spicy notes and a hint of sherry
FINISH	long and pleasingly rich

Balvenie (15 year old)

It is 15 year old single malt which is drawn from a single bourbon cask of a single distillation.

Each cask forms a limited edition of hand-numbered bottles –there will be a maximum of 350 bottles from any one cask, so each bottle is unique and unrepeatable. Each cask is subtly different, however.

The Balvenie Malt Master selects for bottling only those casks that have the essential characteristics of The Balvenie Single Barrel, in particular honey, vanilla and oaky notes.

Balvenie (21 year old, Port Wood)

Bourbon casks, then 6-12 months in port pipes

To create The Balvenie Port Wood, rare 21 year old Balvenie which has been matured in traditional oak casks is transferred to a port cask, or pipe, which has held fine port wines.

Here it is sampled every month by The Balvenie Malt Master to ensure that just the right amount of character is imparted by the port casks, enhancing and developing the single malt, whilst preserving its original characteristics.

Port Wood 21 year old won a Gold Medal in the International Spirits Challenge 2001

Strathisla

It is the oldest distillery in the north of Scotland. In the 13th century Dominican monks used a spring nearby to provide water for the brewing beer. The same water with a touch of calcium hardness and scarcely any peat character has been used in the distillation of whisky since at least 1786.

It was purchased by Chivas/Seagrams in 1950 and plays a major part in the Chivas blends.

The official distillery bottling is a 12 year old and bears the name “Chivas Brothers

Strathisla”

COLOR	It is gold in color
NOSE	Has a wonderful nose; Toffee, toasted sugar, cereal grain, and oak
BODY	Rich and complex
PALATE	Layers of vanilla, chocolate, and slight tobacco leaf notes. Sweet on the tip of the tongue, it becomes drier as it travels through he palate. Very smooth.
FINISH	Rich and long

Glenfiddich

The glen of the river Fiddich gives its name to the biggest-selling single malt whisky in the world. The Glenfiddich distillery is on the small river whose name it bears, in Dufftown, nearby the Fiddich and river Dullan meet before joining the Spey.

The name Fiddich indicates that the river runs in the valley of the deer and indeed a stag is the company’s emblem. The distillery takes its own water from the Robbie Dubb spring.

The distillery was founded by William Grant from second hand equipment bought at a bargain price from Cardu and produced its first whisky on Christmas Day 1887. It is still in the original family, as a limited company.

As a small family company it began to face intense competition from bigger names during the economic boom after the Second World War. In 1963 it decided to market its whisky seriously as single malt and to do so outside Scotland. For many years afterwards companies in the industry continued to regard this as foolishness. The received wisdom of the whisky business was that single malts were too intense in palate for the English and the other foreigners.

The early start laid foundations for the success of Glenfiddich. The fact that it is among malts one of the less challenging to the palate undoubtedly also helped a great deal.

The company also owns the long-established Balvenie distillery.

Glenfiddich uses coal fired stills. The whisky is aged in 90% oak and 10% sherry barrels

COLOR	Pale straw with green tints
NOSE	Light with cereal mash, apples and a faint whiff of smoke.
BODY	Full body
PALATE	Sweet and malty, with pear drops
FINISH	dry and short finish

M acallan

“The Rolls-Royce of single malts” is a label often bestowed upon this persistent winner of competitions. From its unusually small stills to its insistence upon sherry ageing (always in dry oloroso casks, shipped unbroken from Spain, Macallan is purposely traditionalist distillery. There has probably been whisky made on the Macallan site, since the late 1700’s.

A manor house from this period has been restored in order to entertain private visitors. An illustration of the house is used on the box that accompanies each bottle of the Macallan.

The Macallan Elegancia (12 year old)

T he Macallan Elegancia has been matured for a minimum of 12 years in a hand-selected and unique combination of sherry oak casks, which have previously held both Oloroso and Fino sherries.

COLOR	Bright Gold
NOSE	Light citrus, with vanilla, sweet toffee, spice and oak
BODY	Medium
PALATE	Soft with spice and citrus, balanced with a nutty maltiness
FINISH	Sweet toffee, with spice and light oak

The Macallan Fine Oak (18 year old)

The Macallan Fine Oak is triple cask matured in a unique, complex combination of exceptional oak casks;

• European oak casks seasoned with sherry impart a rich character with hints of dried fruits, spice and chocolate orange.

• American oak casks seasoned with sherry deliver delicate hints of citrus lemon, coconut and toffee sweetness.

• American oak casks seasoned with bourbon deliver floral aromas and sweet notes of vanilla and fresh fruits.

This triple cask combination delivers an extraordinarily smooth, delicate yet complex Single Malt matured at The Macallan distillery for a minimum of 18 years.

COLOR	Light Amber
NOSE	Heady, exotic and floral, with a hint of jasmine, tropical fruit and peat
BODY	Full
PALATE	Soft and rich, with a hint of citrus, spice and wood smoke
FINISH	Lingering, with a hint of orange zest

Macallan (25 year old)

Available in limited quantities, the full-flavored 25 year old Macallan is the essence of everything that is Macallan

The Macallan malt whisky is matured exclusively in sherry oak casks from the bodegas of Jerez, Spain. The Spanish oak casks are handpicked annually then seasoned for three years with the finest Oloroso and fino Sherries.

Shipped unbroken to Speyside they are filled with Macallan spirit and “sleep” for a mandatory 10 years while the cask imparts the Macallans distinctive mellow flavor and rich golden color.

COLOR	Rich Mahogany
NOSE	Citrus, balanced with cinnamon, sherry and wood smoke
BODY	Full
PALATE	Full and rich, with dried fruits and wood smoke
FINISH	Long, with dried fruits, wood smoke and spice

Glenlivet

The only whisky to call itself Glenlivet is historically the most famous Speyside malt.

T he glen of the Livet has clean spring water that makes especially delicate whiskies. Among the distilling districts it is the one most deeply set into the mountains. Its water rises from granite and frequently flows underground for many miles.

COLOR	Light or pale gold
NOSE	Aromatic, with flowers. Clean and simple, with some maltiness. Sherry notes, some
BODY	Medium smooth and firm
PALATE	Subtle peatiness. Delicate. Slightly sweet and fruity, with vanilla notes. Clean and well balanced
FINISH	Long, but mild and warming. A trace of peat at the end

Glenmorangie – Port Wood Finish

W ith a drop of water, the key aromas are of butterscotch and dark chocolate, but with fresh, minty notes and a trace of dryness, like lint. There is some sandalwood here, and citric fruit- oranges, perhaps tangerine – even a hint of all spice. With a little more water, lighter scents begin to emerge: grass and hay, hazelnuts and candied peel. The mouth-feel is voluptuously smooth, like sipping velvet.

The entire palate is engaged – a most interesting and complex balance of sweet and dry flavors.

The bitter chocolate is apparent together with fresh mint.

In the satisfying, lingering finish a hint of port reveals itself for the first time, this and walnuts. A remarkable whisky, perfect after a good meal, or top savor at any time.

Glenmorangie - Sherry Wood Finish

Full bodied malt, light gold in color. It has spent at least 12 years in American white oak casks before being racked for several years into sherry butts for finishing

COLOR	Light gold
NOSE	sherry notes with traces of honey
BODY	Full body even and creamy
PALATE	Sherry and nuts are apparent in the flavor and these produce a pleasant, warm, long lasting after taste
FINISH	Fresh with layers of honey-comb in the background. After a few moments the nuts become stronger and the scent is now sweeter, with vanilla and caramel

Glenmorangie (18 year old)

It is the biggest selling single malt in Scotland but from a small company

T he water comes from the Tarlogie springs about a mile from the distillery, flows through lime and sandstone and is hard. Glenmorangie felt strongly about protecting their interests in the spring that they brought up the square mile of land surrounding it, an area rich in heather and clover. Lightly peated malt is used. The stills are the tallest in Scotland.

Aberlour (10 year old)

It produces full-bodied malt that is quite complex and spicy, with a classic bouquet in the nose. It is the only malt whisky to have won twice (1986 & 1990) both the gold medal and pot still trophy at the International Wine and Spirit Competition.

COLOR	Amber
NOSE	Full, spicy, classic bouquet with some sweetness
BODY	Full, smooth
PALATE	Round. Full flavor developed that is long-lasting, with a malty sweetness and some
FINISH	Long, smooth and continues to give

Cragganmore

John Smith, the founder of Cragganmore Distillery, is said to have been the most experienced distiller of his day. He had been manager of Macallan, Glenlivet and Wishaw distilleries, and was the lease holder of Glenfarclas distillery when he persuaded his landlord, Sir George Macpherson-Grant, to lease him the land to build a new distillery at Bullindalloch beside the Strathspey railway in 1869.

Cragganmore is from the heartland of the malt whisky, is Speyside’s masterpiece.

The river flows quickly by the distillery. From the smallest sip of Cragganmore flows the essence of the highlands with character as delicate as the mist that blankets the morning air.

COLOR	Golden
NOSE	Rich, dry and complex, fragrant and flowery, with notes of grass and smoke
BODY	Medium, smooth and firm
PALATE	Clean, round, malty and well balanced
FINISH	Lingering malt and soft smoke- A grand Speyside afterglow.

CENTRAL HIGHLANDS

Dalwhinnie (15 years)

Dalwhinnie is the highest distillery in Scotland. It is often referred to as the gentle spirit.

They choose the site for the its access to a supply of clear spring water, which is above the snow line. They use the peat from the surrounding moors.

COLOR	Yellow gold
NOSE	Fruit, aromatic
BODY	Round and full
PALATE	Begins with a light taste, clean and mellow, building to a warm highland glow. A balanced medley of malty sweetness, fruit and oak, with distant whiffs of smoke
FINISH	Smooth, silky and heather honey