Craigellachie 17YO 70cl
Production Method: Water comes direct to the distillery piped from underground springs beneath the neighbouring Blue Hill Quarry. Owners Dewar’s insist that only Scottish barley is used for their whiskies and for Craigellachie the barley is dried using an oil heater which adds sulphur notes to the grain giving the whisky some of its unique character. Water, malt and yeast is added to the washback and fermented for two and a half days (approx 60 hours). Distillation takes place in copper pot stills, the spirit vapour passes through spiral worm tub condensers cooled by constant running water. Very few Scottish distilleries still use these but their contribution to the character to the spirits is highly valued at Craigellachie. The new spirit comes out of the still at approximately 63% abv, it is then transferred to used barrels and hogsheads for long maturation before it is bottled at 46% abv.
Strong punchy flavours of sweet malt, orchard fruit and spice with toasty notes and the distinctive lingering gunsmoke/sulphur character so typical of the distillery.
Nose: Apple crumble, melon and raisins. Honey’d barley, a little hint of smoke and vanilla ice-cream.
Palate: It opens very sweet with pineapple and custard creams, though the meatiness soon shines through. More smoke on the palate than the nose, with a touch of clove and oak.
Finish: Waxy and smoky on the finish.
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