Wemyss Malts prides itself on employing the Art of Blending to produce quality blended malts that draw from a huge variety, flavors and subtleties of Scottish single malt whisky to craft unique blends of superior quality and complexity. This trio includes their Wemyss Malts Spice King Blended Malt Scotch Whisky, Wemyss Malts The Hive Blended Malt Scotch Whisky Non Chill-Filtered, and Wemyss Malts Peat Chimney Blended Malt Scotch Whisky Non Chill-Filtered.

Tasting Trio Includes:

• Wemyss Malts Spice King Blended Malt Scotch Whisky
• Rich gold. A rich marmalade glaze on baked pastries with a dusting of cinnamon. Baked syrup sponge smothered with salted caramel sauce with aromas of orange blossom and well-polished wood. Flavors of toasted oat and ginger biscuits with nuggets or walnut and crystallized fruits, warm from the oven, and enjoyed with a mug of spiced hot chocolate. Fine leather mingles with damp heather buffeted by coastal sea spray. A toasted warmth lingers with tingling cracked pepper on the finish.
• 2019 San Francisco World Spirits Competition Double Gold Medal Winner
• Wemyss Malts The Hive Blended Malt Scotch Whisky Non Chill-Filtered
• Copper gold in color, The Hive presents aromas of orange blossom honey drizzled over hot buttered loaf as well as golden sultanas and soft saffron. A tingling spice dances over the tongue with zesty orange peel, and with the warmth of a freshly grated ginger and honey toddy. The finish shows clove-studded grapefruit with a whisper of dry wood smoke. Pairs well with soft goat cheese, honey and clove roast ham, or creamy vanilla panna cotta.
• 2019 San Francisco World Spirits Competition Double Gold Medal Winner
• Wemyss Malts Peat Chimney Blended Malt Scotch Whisky Non Chill-Filtered
• Honey gold in color, this whisky presents a nose reminiscent of standing on the seashore with wet shells, tangled hemp rope and driftwood. Fragrant heather smoke drifts over baked peach and apricot with hints of orange peel. On the palate, warm peat smoke puffs over a shot of espresso laced with muscovada sugar. A flinty freshness gives way to crisp apple and pear crumble with toasted oatmeal. The finish shows a sweet smoke that slowly sizzles to a softer finale. Pair with strong blue cheese such as Dunsyre or Lanark Blue, any smoked seafood or meaty fish, smoked duck or dark chocolate.