To produce Glenalmond only the best malts were chosen from a small group of Scotlands finest malt whisky distilleries. Carefully placed together in a vatting and left until the right marriage of flavours was achieved , the result can only be described as perfection.
Made entirely of Highland single malt whiskies led by Teaninich and balanced with malts from other distilleries from the villages of Brora (for fruitiness) and Carron (for weight). All the whiskies are aged approximately 10 years-old. All the whiskies are aged for their primary maturation in a mix of American oak cask types. The marrying casks are a mix of first-fill Bourbon barrels and our proprietary Oak Cross casks made of American and new French oaks.. A soft palate, with flavour notes of clove and vanilla, accenting a sweet maltiness and subtle fruit character. It's medium weight, with a long finish echoing hints of vanilla and clove. Not chill filtered. Natural colour. Guard filtered through a six-micron filter. Oak Cross is a malt whisky with a soft palate and flavour notes of clove and vanilla, accenting a sweet maltiness and subtle fruit character. It's a medium weight malt whisky suitable for before dinner drinking with a touch of water or ice (to your taste), cocktails or late night sipping.
Type: Vatted Malt (a blend of single malts from different distilleries) Tasting Notes: The aroma is a highly aromatic combination of fruit, spice and marine peatiness in the form of a beach bonfire. Adding water brings out aromas that remind you of burning ropes and a touch of iodine. In the mouth it is very full on the palate, rich and loaded with flavour: a bacon-fat smokiness, full-blown peat, a maltiness, hints of fruit and spice. The finish goes on seemingly forever, echoing peat and smoke for several minutes after you've had a sip. Lead Distilleries: Caol Ila, 10 & 11 years-old; Ardmore, 12-17 years-old Casks: First Refill American oak, ex-bourbon Bottling Details: 46%, not chill filtered, natural colour Drinking Recommendations: More of an after dinner and into-the-late-hours-of-the-evening-type of whisky. Drink it neat or with a few splashes of (bottled, preferably) water. Excellent with certain kinds of blue vein cheeses. John's Notes: This one's for the real peat heads, and for lovers of complex, multilayered malt whisky. What makes it fit into the Compass Box house style is the balance of richness and subtle sweetness that the old casks of Ardmore provide to the smoky-peaty Caol Ila. As with all our whiskies, several months of marrying allow all the flavours of each of the whiskies to knit together to form what is our biggest and most complex offering. Not over the top, (that's just not our style), but big, complex and balanced.
Jim Murray describes Sheep Dip in his 2006 Whisky Bible as Young and sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned and only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight and twelve years in quality first fill wood, each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky and in order to avoid paying taxes to the revenue man hid the whisky in barrels marked Sheep Dip. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills and so 'pulling the wool' over the farmers wives eyes. Colour: Rich, golden copper highlights. Nose:n Delicate and refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear and orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse and elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotland. Each area forges and makes its own inimitable contribution to this outstanding pure malt - the main accent being expressed from the Highlands and Speyside Valleys.
Monkey Shoulder uses only malt Scotch whisky from three of Speyside's finest distilleries. This triple malt is catching the attention of the country's leading bartenders for its smooth and rich qualities, making it ideal for mixing as well as drinking in the more traditional way. As Charlotte Voisey, of London's Apartment 195 explains, 'the atractive name and bottle spark curiosity, and once explained, bring a smile to your face.' Rooted in malt whisky lore, Monkey Shoulder is inspired by and named in honour of the malt men at William Grant, who are among the few still to turn the malting barley by hand using a sheil (wooden shovel). Monkey Shoulder was a nickname given to a temporary injury some malt men occasionaly suffered many years ago as a result of repeatedly bending over whilst turning the malt. Thankfully, working practices have now changed and the condition no longer exists. Crafted in small batches of just 27 casks, Monkey Shoulder's smooth and and rounded taste has accents of malty sweetness, vanilla, marmalade and barley sugar. The iconic bottle design, complete with three brass monkeys - each representing one of the constituent single malts - on the bottle's shoulder, is sure to attract confident, liberal minded people with discerning taste and ensures it's not one to hide away in the drinks cabinet!
Back by popular demand! The individual malt characteristics of the mature malt whiskies in JOHNNIE WALKER GREEN LABEL are perfectly balanced, bringing intense aromas of crisp cut grass and fresh fruit with wood smoke, pepper, deep vanilla and sandalwood and a depth of character that just isnt possible from one malt whisky alone. Jim Beveridge, JOHNNIE WALKER Master Blender. The unique flavour profile of Johnnie Walker Green Label is a result of the careful balancing of four key signature styles, represented by Talisker, Linkwood, Cragganmore and Caol Ila. Talisker from the Isle of Skye, with its wood smoke, pepper, oak and rich fruits, gives the blend power and depth of character. Linkwood, a distinctive Speyside malt, adds the finesse with its light garden fruits and flowers and cedar wood notes. Cragganmore, a sweet and fragrant Speyside malt, gives the blend an exceptional malty heart and hints of sweet wood smoke and sandalwood. Caol Ila, the Isle of Islays best kept secret, is a very special malt which brings an element of maritime mystery through its notes of rich fruit, drying sea salt and peat smoke, each adding to the natural intensity of Johnnie Walker Green Label.
Johnnie Walker - Green Label 15 Year Old 70cl Bottle-3095487885
A blend of Speyside Single Malt Scotch Whisky which underwent a secondary maturation in Mossburn Cask Bill. Especially built Oloroso Sherry Butts with heavily charred virgin American Oak heads which enhance the richness, depth and spicy vanilla flavours.
Steel Bonnets is a blend of kindred spirits malt whiskies from both England and Scotland. At its heart is single malt whisky from The Lakes Distillery, created to honour the people and heritage of our distillery in of the Border region. Creamy vanilla and comforting woodsmoke are interwoven to create a whisky born of the unique rugged character and heritage of the of the Scottish & English Borderlands. The whisky has creamy, slightly nutty & full-bodied flavour. Notes of vanilla, ginger, nutmeg, and hints dried fruit are all held together with a sweet layer of woodsmoke. Past hostilities forgotten, this is a union of all that is good. This frontier territory, so distant from Crown, proved difficult to govern. In early English, to reive was to rob, and from this were born The Border Reivers, nicknamed the Steel Bonnets after the helmets they wore for protection. Robbery, raiding and riding were everyday professions born out of a need to survive. These people did not see themselves as English or Scottish and developed a certain independence of spirit. Clans both sides of the border claimed allegiance to Kin not Kingdom, creating a unique blend of people that lived, loved and died for each other.
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