Price: $110 AUD
Purchased From: Dan Murphy’s
ABV: 46%
I can’t remember how long it’s been since purchasing an original bottling from Craigellachie. I’ve had a couple of SMWS releases in the past few years, but it falls under the radar for me a lot of the time. It tends to be a few dollars more than a lot of other entry level bottlings but still very good value. Matured in a mix of refill ex-Bourbon and ex-Sherry. This is then mixed together and finished in a mix of 1st-fill ex-Bourbon and ex-Sherry. Also good to see it’s non-chill filtered and natural colour.
Nose
A touch of menthol initially, but this quickly dissipates. Savoury notes first – baked bread, toasted grains, fresh herbs. Followed by some sweetness – honey mustard, pineapple, orange peel.
Taste
Meaty and oily, what I love about this distillery. Leaning more towards the sweetness on the palate than the nose would suggest. Tropical fruits, sponge cake, hot honey, gentle toffee. The finish brings out the sourness – tart apples, lemon, tartaric acid. This doesn’t need water, but I’ve always found Craigellachie needs a good amount of time in the glass – at least 30 minutes.
Conclusion
I forgot how good this was. It doesn’t fit into the profile of your typical Speyside whisky and that’s what makes it stand out. It’s no secret that the worm tubs being used give the spirit that meatier profile due to less copper contact. This isn’t a simple dram, but it’s also not overly complex; it sits somewhere in the middle. One thing’s for sure, I won’t be waiting so long between drams from this distillery again!