All about making whisky
Single Malt, Scotland / Highlands, 70cl, Ref: 13853
- Appearance : ambre.
- Nose : complexe et gourmand, sur les fruits secs (figue). Il devient à l'aération plus floral et minéral, avec des notes de cannelle.
- Palate : tourbée et fruitée. Elle se montre très complexe, oscillant chaleureusement sur la tourbe et les fruits. Les notes de sherry se font ensuite plus présentes (épices, fruits secs, chêne) ainsi que le sel et les fleurs.
- Overall : longue et animale, elle laisse les fruits et les épices s'exprimer pleinement.
- The brand
The brandBuilt in 1819 by the Marchioness of Stafford, the Brora distillery is known for its peated whisky, similar to the Isle of Islay style. Following an unexpected drought on the Isle of Islay in the summer of 1969, a shortage of peated whisky slowed down the production of blended whisky for a number of distilleries. So Brora decided to supply the distilleries in question with their quality peated whisky whose production costs were lower than those from the Islay distilleries. In the eighties overproduction lead to the permanent closure of some thirty Scottish distilleries including Brora. In 2014 the one-off sale of 160 official-version bottles of a 40 year-old, 59.1% Brora provided a unique opportunity to preserve a rare testimony of one of the legendary ‘lost distilleries’
This independent bottler is without a doubt one of the most highly acclaimed in Scotland. It stands out, not for its age (though it is the oldest independent bottler in Scotland), but for its complete mastery of cask ageing. Gordon & MacPhail is the only bottler to have its own casks - carefully chosen for the purpose - filled by the distilleries themselves, instead of simply buying the ones suggested to them by the latter. This allows it to determine, in advance and with great precision, exactly how many years a whisky will need to reach ideal maturation.
Of all the existing specialist bottling ranges, Connoisseurs Choice is without doubt the oldest. The label underwent a few changes in the 1980s. Plainer and more restrained, it became two-toned with creams and browns. When segmentation by region of production region was adopted by the whisky industry in the early 1990s, the range changed its identity again. The label now shows a map of the region of Scotland where the malt comes from. To the delight of whisky enthusiasts, the range, which is always evolving, is now bottled at 43% and 46%.
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