Description
History
The Cragganmore distillery is located in Speyside, a “privileged triangle” in the north of Scotland where malt whiskey is produced and salmon is fished. Since 1988 the distillery has been part of the “Classic Malts of Scotland”, i.e. the 6 bottlers considered among the most classic of their respective areas of origin. It stands right on the banks of the River Spey, in the village of Ballindalloch and was opened by John Smith, considered one of the leading whiskey experts at the time.
Production method
To produce single malt whiskey, barley undergoes a three-step malting process to break down starches into simple sugars, suitable for fermentation. The barley is then dried, often with peat for flavor, ground and added with hot water to extract the fermented and distilled mash. The “single malt” designation requires the whiskey to come from a single distillery and mature for at least three years in oak barrels in Scotland.
Tasting notes
Amber color with bright reflections. On the nose notes of smoke, hay and grass, which intertwine with the more fruity notes of citrus peach and sweet spices. On the palate it is robust, structured and enveloping, with the finish that refers to the notes of spice and smoke.
Usage
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!
Reviews
There are no reviews yet.