Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam. Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
Expertly matured in quality Pedro Ximénez & Oloroso Sherry puncheons, the casks have imparted rich, fruity notes that mingle harmoniously with warming wisps of peat smoke. Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to aging in the finest Sherry Oak.
Nose: Cedarwood, cigar box, butterscotch, and mocha; with orange peel, honey, and plum jam.
Taste: Dark chocolate, smoked honey, and mocha; with figs, treacle, burnt sugar ,and puffs of peat smoke.
Guided by revered Master Distiller, Billy Walker, our team is on a ‘Meikle Tòir’ (meaning ‘big pursuit’). The goal: To carefully craft and cask-perfect a peerless peated single malt at our Speyside home, The GlenAllachie Distillery.
Being independent allows for complete freedom to make decisions for all the right reasons, and to firmly place the focus on quality over quantity. In 2018, we began producing peated spirit – a much rarer style for the Speyside region – for several weeks each year. We only produce around 100,000 litres of new-make annually to create our premium small-batch releases.