Aberfeldy 16 Years Old is matured in first fill, re-fill and re-char bourbon casks then finished for 6 months in deluxe first fill Oloroso sherry casks.
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The Knockdhu Distillery nestles under the mysterious Knock Hill, known to locals by its Gaelic name anCnoc. Curiously, the Single Malt produced from the Knockdhu Distillery is not named after the Distillery. It is proudly named after the anCnoc, which provides the source of the pure crystal spring water that is an essential element of anCnoc Single Malt Scotch Whisky.
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According to the distillery the name Ballechin originates from a fellow Perthshire farm distillery, which sadly closed in 1927. There, Alfred Barnard, who catalogued all the distilleries in the UK in the 1880's, made reference to having experienced a peated whisky. This bottling is predominantly from ex-bourbon casks with a generous top dressing of ex-Oloroso sherry casks to create added depth and greater complexity.
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According to the distillery the name Ballechin originates from a fellow Perthshire farm distillery, which sadly closed in 1927. There, Alfred Barnard, who catalogued all the distilleries in the UK in the 1880's, made reference to having experienced a peated whisky. This bottling is predominantly from ex-bourbon casks with a generous top dressing of ex-Oloroso sherry casks to create added depth and greater complexity.
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The distillery says that Caledonia Edradour is a special single cask release selected by songwriter Dougie MacLean and named after his famous song 'Caledonia'. It is initially matured in bourbon barrels casks followed by an Oloroso finish of 4-5 years. An old fashioned whisky for those looking for how whisky used to be made.
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The distillery say "The 2022 release of Fettercairn 16 Years Old brings together spirit from sherry matured and sherry finished casks. A hand picked trilogy of 1st and 2nd fill Oloroso, Pedro Ximenez and ex-bourbon casks finely balanced to accentuate the beauty of the tropical house style.
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Master Distiller Graham Coull describes this whisky as 'intense Oloroso sherry flavours marry with sweet vanilla oak to produce a whisky which has a wonderful depth of character.' Apparently this goes well with shortbread or a rich fruit cake, or slow cooked chilli con carne.
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The distillery say 'This 12 year old unpeated spirit has been matured in first fill Bourbon barrels before a final twelve month finish in Amontillado Sherry Casks. The result is a warm, nutty dram with long lingering vanilla notes and a mildly dry finish. Subtle maritime nuances on the nose and palate transport you to Campbeltown, as if walking along on our harbour at Christmas time.
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The distillery says: "Every carefully selected cask has been matured in first fill bourbon barrels before finishing this outstanding single malt whisky in Pedro Ximinez sherry casks"
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For Batch Three of the Glenallachie Virgin Oak Series, they first matured the whisky in American Oak (Quercus Alba) Ex-Bourbon Barrels. To add a delicate and distinctive twist, the whisky then underwent additional maturation for approximately 18 months in specially selected Spanish virgin oak casks. This rich bronze malt attains its spicy, treacly flavours from hogsheads made of Spanish Oak (Quercus Robur) sourced from Galicia and Asturias regions, in particular the Cantabrian Mountains which have a cooler climate and greater humidity. Before being filled, the wood is air dried for around 18 months, opening up the oak for the Glenallachie spirit to extract the cask character.
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The distillery says: "Beginning its life as a Fino, Amontillado Sherry undergoes an additional maturation period without a ‘flor’ layer. This stage of oxidative ageing develops a richer colour and more robust characteristics. Using hogsheads that previously held this well-aged style
of Sherry, the subsequent single malt brims with dark cherries, toasted hazelnuts and caramel sauce. We proudly present The Wood Collection at a high strength of 48% ABV, natural colour and non-chill filtered, allowing each unique spirit to speak for itself."
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The distillery says: "Known for its pale appearance and delicate flavour profile, Fino is the driest style of Sherry. It must be biologically aged for at least two years under a ‘flor’: a yeast layer which prevents oxidation. Maturation in former Fino hogshead casks has resulted in a single malt bursting with stewed pear, sugared almonds and vanilla custard tones. We proudly present The Wood Collection at a high strength of 48% ABV, natural colour and non-chill
filtered, allowing each unique spirit to speak for itself."
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The distillery says: "Subjected to extensive ageing without a ‘flor’ yeast layer, Oloroso, which roughly translates to ‘fragrant’, is the darkest dry Sherry style renowned for its pronounced
nutty, dried fruit qualities. Maturation in well-seasoned Oloroso butts has delivered bold layers of coffee beans, sticky raisins, stem ginger and figs that all work in tandem with The GlenAllachie’s honey-rich house style. We proudly present The Wood Collection at a high
strength of 48% ABV, natural colour and non-chill filtered, allowing each unique spirit to speak for itself."
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The Distillery says: "Our signature spirit, distilled in Scotland's tallest stills, is aged first in Bourbon cask for smooth, fruity notes. We then finish this single malt whisky in hand-selected Oloroso and Pedro Ximinez Sherry casks to create full-bodied richness and complex spice."
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This single malt spent its first eight years mellowing in American white oak bourbon casks. Then, delighted by that whisky’s smooth, soft character, Dr Bill was inspired to finish a select batch in Palo Cortado casks, never before used at Glenmorangie.
Palo Cortado is the rarest variety of sherry, created purely by chance, when the protective ‘flor’ yeast does not form on sherry intended to become Amontillado
This bottling does not come with a box.
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It is a closely guarded secret which distillery the Finlaggan is from but it is certainly a cracking Islay whisky. This particular release is finished in sherry casks and only made in small batches.