Distiller Notes
The 12-year-old edition, always bottled at cask strength, is a wonderfully balanced dram that boasts a smooth buttery body and rich fruity palate. It's reminiscent of walking in an autumn forest full of pine and chestnut trees, before returning home to the iodine of a Campbeltown malt and ending with a delicate hint of peat. A gorgeous richness on the palate which is balanced between citrus marmalade on toast and caramelized toasted marshmallows, not forgetting flavors of vanilla and pepper. It’s a lip licking meaty dram. A delicious, viscous, smooth liquid with a salty edge. It brings back memories of a ham joint which has been marinated in a rich honey sauce and slow baked in the oven. Add a drop of water to release milk chocolate and vanilla notes.
“A good gulp of hot Scotch Whisky at bedtime–it’s not very scientific, but it helps!”
Alexander Fleming, Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today Single Malt Scotch Whiskies are prized by enthusiasts and aficionados the world over for their rarity, age and complexity. By definition these must be produced in Scotland from a single distillery and made entirely from malted barley, using a pot still. The appearance, aroma and flavor of a Single Malt Scotch Whisky can vary widely depending on whether it was produced in the Highlands, Lowlands Islands, Speyside, Islay or Campbelltown regions.