Emerging from the oak after a 39 year quest to epitomize the intensity and lavishness of exquisite European wines through whisky flavour, is a Single Malt Scotch unlike any that has come before it. Rich and succulent blackberries burst onto the palate, while a sumptuous whisper of crumbled muscovado sugar leaves the taste buds tantalized.
27 years ago, Maureen took an elegant 12 year old Singleton malt whisky, and rehoused it in a hand selection of European Oak casks which had previously held Port Wine, Red Wine and a Blend of PX & Oloroso Wines. After more than a quarter century, Maureen married these whiskies together in casks which previously held the most celebrated of European Wines – French Bordeaux casks.
The result, a rare vintage resounding with depth and complexity for an unparalleled taste experience.
This is an approximate rendering, actual position of engraving will be on the back of the bottle.
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Appearance: A vibrant, richly fruity and smooth Singleton of Glen Ord that can really be enjoyed at natural strength, and also has complex aromas that reward longer study.
Nose: The nose-feel is mellow and the aroma is profoundly complex. Mild at first and vinous, with fruity top notes suggesting a rich fruit cake with wine-soaked raisins, candied orange peel and toasted almonds. Later some butterscotch emerges, with a slightly burnt edge to the cake. Water dials back the fruit and introduces a cooling effect.
Body: Medium to full.
Palate: At natural strength, light yet creamy-smooth; a very slightly waxy texture and a mouth-watering, sweet start with a notablyfruity clove-studded spiciness. Then gently drying, with more spice towards the end yielding a light peppery warmth. Richly flavoured and well balanced, it drinks well straight. With just a dash of water the texture is thinner and the sweetness comes forward slightly; there is a shake of salt now at the expense of the spicier warmth, which returns in the finish.
Finish: Very long, fruity and warming, with a lingering spicy warmth and hint of salted plums in the aftertaste. The latter is increased by a drop of water, when the whole aftertaste becomes unusually menthol-cool, with perhaps a suggestion of cherry liqueur chocolates.