15-year-old single malt Scotch whisky from a very renowned distillery in the Speyside region, bottled at the distillery for Douglas Laing. Fresh and tangy with only a very slight hint of peat for structure & backbone.
Mark Newton - Whisky Magazine "This is very pleasing stuff indeed, with some refreshing, crisp flavours"
Dave Broom - Whisky Advocate "A broad and humid aroma, like walking through hot bracken in the summer. Quite substantial, with lemon, pecan, and, in time, chestnut. It’s this last aroma that carries through most strongly onto the tongue. There’s light grip, and even at 46% some level of heat. Water reveals oak and pencil shavings/cedar, while the grip has now loosened. Outcomes a more crisp attack and hints of delicate top notes. The finish is pretty dry"
Nose - Cinnamon rolls, sultanas drenched in spiced rum, a touch of Madeira cake. Palate - Barley sugar sweets and more cake-y vanilla, backed up by dried fruit and ginger. Finish - Biscuit-y malt with layers of strawberry jam and marzipan.
Independent bottler and blender extraordinaire Douglas Laing is responsible for some of the most exciting bottlings and blends around, including Timorous Beastie, Big Peat and Rock Oyster.
700ml
82/100 Whisky Advocate 81/100 Whisky Base
15-year-old single malt Scotch whisky from a very renowned distillery in the Speyside region, bottled at the distillery for Douglas Laing. Fresh and tangy with only a very slight hint of peat for structure & backbone.
Mark Newton - Whisky Magazine "This is very pleasing stuff indeed, with some refreshing, crisp flavours"
Dave Broom - Whisky Advocate "A broad and humid aroma, like walking through hot bracken in the summer. Quite substantial, with lemon, pecan, and, in time, chestnut. It’s this last aroma that carries through most strongly onto the tongue. There’s light grip, and even at 46% some level of heat. Water reveals oak and pencil shavings/cedar, while the grip has now loosened. Outcomes a more crisp attack and hints of delicate top notes. The finish is pretty dry"
Nose - Cinnamon rolls, sultanas drenched in spiced rum, a touch of Madeira cake. Palate - Barley sugar sweets and more cake-y vanilla, backed up by dried fruit and ginger. Finish - Biscuit-y malt with layers of strawberry jam and marzipan.
Independent bottler and blender extraordinaire Douglas Laing is responsible for some of the most exciting bottlings and blends around, including Timorous Beastie, Big Peat and Rock Oyster.
