If you’ve cracked peaty malts, now it’s time to try Craigellachie’s meaty malt. Non-chill-filtered and with no added colouring, the 17 year old expression is punchy and meaty. 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. Strong punchy flavours of sweet malt, orchard fruit and spice with toasty notes and the distinctive lingering gun smoke/sulphur character so typical of the distillery. Savour it neat, on ice with a mixer or in a cocktail.
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