Floreat 1824

Please Note:

Floreat 1824 is available to purchase, however collection or distribution is currently restricted due to licensing matters. As we are a school, the distribution of alcohol can only be administered at certain times and in accordance with individual licences.  

If you are interested in purchasing Floreat 1824, you can do so now, but will need to wait until a new license is obtained for collection or distribution. We will contact you to coordinate a collection date once the new license is in progress. 

Thank you for your cooperation.  

In April 1822, Henry Cockburn and Leonard Horner went for a walk together in the Pentlands Hills and Lord Henry Cockburn noted in Memorials of His Time, published posthumously in 1856, “One day on top of the Pentlands – emblematic of the solidity of our foundation and of the extent of our prospects – we two resolved to set about the establishment of a new school.” With this walk, the vision for the Academy was born.

In honour of their momentous vision, and to commemorate the upcoming bicentennial, we are delighted to introduce our limited edition Floreat 1824. A marriage of seven specially selected American oak sherry octaves of Ardnamurchan Single Malts the youngest of which is six years of age. Two octaves were filled with peated whisky giving the final dram a delicate hint of smokiness.

Unfortunately we are unable to ship the whiskey, and to comply with our alcohol licence, completed orders will be available for collection only. 

We appreciate you may not be in the country, or able to collect from our school campus. If this is the case then please contact info@accessea.co.uk to discuss. 


“The colour of polished rosewood, Floreat 1824 displays a good bead giving an indication of the rich mouth texture to come. A mellow nose feel gives way to distinct maritime notes of warm sand dunes and rock salt. This freshens further with citrus peel and lemon zest with a hint of green walnut and roasted peanuts. A mouth-coating, oily texture brings a sweeter finish with notes of fresh coconut and treacle toffee, finishing long with burnt chocolate cake.” — Charles Maclean, MBE