Fettercairn
18 Years Old
- 46.8
- 18 Years Old
- 70cl
- Taste: 3
- Highlands
Fettercairn Distillery was founded by Sir Alexander Ramsay. He was one of the Scottish landowners who campaigned to license Scotch Whisky distillation. In 1824, he was one of the first to apply for a license, and the Fettercairn distillery was opened. Located in the town of Fettercairn, Aberdeenshire, the distillery was brought by Sir John Gladstone in 1829. His son, Sir William Gladstone served as British Prime Minister over four terms...
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Fettercairn Distillery was founded by Sir Alexander Ramsay. He was one of the Scottish landowners who campaigned to license Scotch Whisky distillation. In 1824, he was one of the first to apply for a license, and the Fettercairn distillery was opened. Located in the town of Fettercairn, Aberdeenshire, the distillery was brought by Sir John Gladstone in 1829. His son, Sir William Gladstone served as British Prime Minister over four terms during the 19th century. The family owned the distillery until 1939. Today it is part of Whyte and Mackay, with a capacity of 2.2 million litres a year.
Back in the 1950’s, Fettercairn changed the character of its whisky to make it lighter, and fresher which is what the blenders at the time wanted. Remember at this time blend was king. The manager, at the time, Alistair Menzies came up with a novel way to do this. They run cold water down the side of the still during distillation. This cools the spirit, allowing more contact with the copper, reflux, and so a softer spirit.
Fettercairn crafted this 18 year old release by handpicking a selection of first-fill and refill ex-Bourbon American White Oak Casks. They then finished it in 100% Scottish Oak, producing a beautiful richness and depth in harmony with the tropical distillery house character from the unique copper cooling ring process.
Official Tasting Notes
Colour - Golden amber.
Nose - Sugared almonds, baking spices, passion fruit and guava tropical fruits.
Taste - Exotic syrup fruits, patisserie sugars, brioche and spices. With soft hints of berry fruits flow through to cacao and natural vanilla finish.
Back in the 1950’s, Fettercairn changed the character of its whisky to make it lighter, and fresher which is what the blenders at the time wanted. Remember at this time blend was king. The manager, at the time, Alistair Menzies came up with a novel way to do this. They run cold water down the side of the still during distillation. This cools the spirit, allowing more contact with the copper, reflux, and so a softer spirit.
Fettercairn crafted this 18 year old release by handpicking a selection of first-fill and refill ex-Bourbon American White Oak Casks. They then finished it in 100% Scottish Oak, producing a beautiful richness and depth in harmony with the tropical distillery house character from the unique copper cooling ring process.
Official Tasting Notes
Colour - Golden amber.
Nose - Sugared almonds, baking spices, passion fruit and guava tropical fruits.
Taste - Exotic syrup fruits, patisserie sugars, brioche and spices. With soft hints of berry fruits flow through to cacao and natural vanilla finish.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig