Scotland's Oldest Independent Bottler
Never-Chill Filtered, Never-Coloured
Everything Bottled in Campbeltown
Tangerines, green apples, icing sugar and candy floss.
Buttery short bread, green banana and figs.
Butterscotch sauce, honey, vanilla sponge pudding.
Nose – More overripe fruit, a little more Chinese than the Inchgower. Star fruit, bramley apple and warm Sauvignon. Even better with water, better integrated but a little flintier.
Body – Zippy yet rich, with flamed orange zest and milk tart. Quite sherbety with water, grapefruit zest.
Finish – Custard and a touch of hubba bubba. Bitter and peppery with water, and a little chilli heat.
These younger casks are very well selected, the balance on them is excellent and the wood is clearly very high quality. Maturation in Campbeltown seems to help too. This is a good thinking whisky.