Linkwood 21 (Gordon & Macphail)
/First fill sherry butt.
First fill sherry butt.
Distilled 2000, bottled 2016. "Double matured in Pedro Ximinez cask wood"
Highland Park floor malts its own barley and kiln dries it using peat from its moorlands. Aged in refill remade hogshead.
"This limited edition is an extraordinary collaboration between our Master Whisker Maker, Bob Dalgarno and Master Perfumer, Roja Dove" Thumbs up.
309 ppm peat phenols, making it the "most heavily-peated Octomore to date." Matured "in 56% first fill Bourbon casks, the remaining in ex-Paulliac, Ventoux, Rhone and Burgundy casks." "A thunderstorm of a dram." Great!!!
Made from a vatting of "whiskies from several cask types - including; sweet Pedro Ximenez; spicy virgin charred oak; and intense ex-bourbon casks, amongst others." The Mull of Oa is the southern-most point of Islay.
Finished in first fill Bourbon barrels then in Pedro Ximenez sherry casks.
Named after the Highland Park founder. "Matured in Sherry seasoned American oak casks."
Aged in ex-Bourbon casks. Allied Domecq owned Ardbeg in 1993 and 1994 when this was distilled and only operated the distillery a few weeks every year producing peated malt whisky primarily for blending use.
Experimental Series #2, Project Twenty. A vatting from 17 bourbon barrels, 2 sherry butts and 1 port pipe selected by 20 whisky experts from around the world.
Peated to 30 ppm from Highland peat and matured using only American oak.
Distilled 2002, bottled 2012. Matured in ex-Bourbon barrels.
Natural cask strength distilled in 1990. Bottle 3459 of a 3954 bottle limited release.
Bottle 9,051 of 18,000 of a limited cask release finished in freshly emptied Tawny Port casks for 6 months after being initially aged in Bourbon barrels. "Lord Byron's Love of Latin" (rear label).
Pronounced 'Cru-ach Vhona' meaning 'peat stack' in Scots Gaelic. Originally released for travel retail.
Distilled Sep 11, 2001, bottled Jan 1, 2011. Matured in bourbon casks. Bottle 346 of 2,500 originally released for Fèis Ìle 2011, the second of a pair of special bottlings marking the acquisition and re-birth of the distillery.
"The first expression released from Glenglassaugh distillery after being mothballed for more than 20 years. (It's) been matured in a balanced mix of ex-red wine and fresh bourbon casks, vatted and re-racked for double maturation in rich sherry casks."
"This vibrant evocation of Dufftown’s fruity character bursts with notes of fresh red berries and sweet vanilla aromas thanks to the influence of European oak casks"
Pronounced 'Port Ree.' "Finished in port casks"
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