Archive BALLECHIN # 3 Port Matured

BALLECHIN # 3 Port Matured

Single Malt, Scotland / Highlands 70cl Ref: 14845

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Description

Product details

Tasting note

  • Appearance : dorée soutenue à reflets mordorés.
  • Nose : moelleux, capiteux. Les raisins secs, la crème de marron et une pointe de violette tempèrent son ardeur tourbée et cendrée. Il évolue sur les épices(poivre noir, musc), la pomme cuite, la noix fraîche et une note originale de parmesan.
  • Palate : puissante, juteuse. Les fruits mûrs (mirabelle, abricot) et exotiques (mangue, ananas) sont posés sur la paille. Elle se développe sur le miel de bruyère, la cardamome et la menthe poivrée. Un trait d’eau révèle des agrumes salés.
  • Overall : longue, sapide. On retrouve la tourbe grasse, la terre humide ainsi que la truffe noire. Ajouter à cela des notes de sel et une rétro-olfaction cendrée qui n’ont rien à envier aux plus tourbés des Islay. Seule l’iode manque au tableau. Se prolonge sur le sirop d’orgeat.
The brand

The brand

When the distillery was bought in 2002, Andrew Symington called on the services of Iain Henderson, the former director of Laphroaig, for the creation of a second, very peaty malt. Given the name of Ballechin, this second single malt is created using malted barley at 50 ppm phenols, a rate comparable to those of the smokiest malts produced on Islay. Available since 2006, it is sold as a yearly vintage in limited runs of 6,000 bottles. Even more revolutionary than its older sibling, Ballechin is aged entirely in casks that have previously held wine from Burgundy and Madeira.

The distillery

Since 2005, with the opening of the Kilchoman micro-distillery on the isle of Islay, Edradour is probably no longer the smallest distillery in Scotland. Tucked away on the edge of a small valley, among the hills over the town of Pitlochry, this distillery resembles a charming little village with its red shutters, landscaped garden and gently splashing stream. Purchased in 2002 by Andrew Symington, the founder of Signatory Vintage, Edradour has become more than just a tourist attraction. This distillery-farm concentrates all the operations involved in the production of whisky in a single room, from the mill to the still, which is the smallest size authorized by the British Customs and Excise department. Very traditional, Eradour receives 100,000 visitors a year, who are literally transported to the 19th century in this remarkable time capsule.

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