BALLECHIN # 7 Bordeaux Cask Matured 46%
Single Malt, Scotland / Highlands, 70cl, Ref: 17037
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- Appearance : cuivre orange.
- Nose : onctueux, savoureux. Tout d’abord, la tourbe est profonde et plutôt sèche. Puis, la fumée prend le relais, accompagnée de notes de viande et de poisson fumé. Il évolue sur les fruits secs (abricot, amande), les fleurs capiteuses (rose, jacinthe) et la mangue très mûre. En point d’orgue, du pain d’épices et du tabac.
- Palate : sèche, elle déroule ses notes de cendres et de sous-bois (mousse, lichen). Finement cacaotée, l’influence du vin de Bordeaux se fait sentir quand apparaissent des raisins noirs. Elle a considérablement gagné en douceur. Les fruits abondent désormais (pêche, mûre, abricot).
- Overall : équilibrée, saline. Les poissons fumés (hareng, saumon) s’accordent parfaitement aux tons gris-orangés. Minérale (ardoise), elle rétrécit le palais. Des abricots confits et de la mangue complètent ce tableau bicolore. En rétro olfaction, on trouve des agrumes (orange, mandarine) alors que le verre vide évoque la tourbe et la praline.
- 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.
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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