Distiller Notes
A rusty copper color, this 18-year-old is full of authority and is truly a classic, full-bodied dram. With a delicious nose, this whisky will tempt you in and hold your attention as you uncover its unique palate and finish.
On the nose, lemon meringue pie, pear skin, olive oil, almonds and digestive biscuits. A typical Kintyre coastal brininess comes to the fore. In the background; dried bananas, coconut shavings and butterscotch. The more prominent; carrot cake, treacle and freshly squeezed limes engulf the palate. The finish is delicate; licorice, gingerbread and Madagascar vanilla. Closely followed by mint, trinity cream and vanilla milkshake.
“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.