Description
History
Oban distillery is one of the oldest and most famous still in operation in Scotland, inextricably linked to the town of the same name which was a small fishing village before it was founded in 1794 by John and Hugh Stevenson. In 1883, the distillery became the property of J. Walter Higgen, who began to exploit the commercial opportunities offered by the new railway network linking Oban to Glasgow and rebuilt the stills and expanded the production facility. The distillery has faced difficulties over the years, such as shutting down due to Prohibition in the United States between 1931 and 1937. Today, it is owned by Diageo and is one of the six Classic Malts along with Cragganmore, Dalwhinnie, Glenkinchie , Lagavulin and Talisker. The corporate style is a mix between the strong peat of Islay whiskeys and the powerful, unpeated spirits of the Highlands.
Production method
The process begins with malting the barley, during which the starches present in the cereal are broken down into simple sugars suitable for alcoholic fermentation. This takes place in three phases: the maceration of the barley in water, germination and drying. Subsequently, the barley is ground and added again with hot water, extracting the wort which will be fermented and distilled. The final refinement, including the choice of the right wood, is essential for the sensations that the distillate will acquire.
Alcohol content
43%
Tasting notes
Loaded and bright amber color. On the nose nuances of ripe red fruit and cherry, with notes of pastry and dried fruit, intertwined with hints of smoke and sea salt. Powerful, broad and soft on the palate, but at the same time elegant, which reveals a marked alcohol content on the finish.
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. Highly recommended for collectors!
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