Lindores
Nectere
- 47.2
- 70cl
- Taste: 2
- Lowland
Lindores Abbey Distillery is located in Newburgh in Fife, Scotland. The history of the distillery dates back to the 12th century, when David Earl of Huntingdon founded the abbey. In the year 1494, in the exchequer rolls of Dunfermline (the Scottish capital at the time) it was recorded - “To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”. This was the first...
Read more
Read more
Lindores Abbey Distillery is located in Newburgh in Fife, Scotland. The history of the distillery dates back to the 12th century, when David Earl of Huntingdon founded the abbey. In the year 1494, in the exchequer rolls of Dunfermline (the Scottish capital at the time) it was recorded -
“To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”.
This was the first ever written mention of whisky being made in Scotland. Friar Jon Cor was the Friar of Lindores Abbey, Fife, in the Scottish Lowlands. In 2017, Drew McKenzie Smith decided to bring back whisky making to its original home, by officially opening Lindores Abbey Distillery.
Today, the distillery continues to produce single malt Scotch whisky, carrying on the legacy of the monks who once practiced the craft there centuries ago.
A fully sherry-matured single malt whisky, Lindores Nectere has matured exclusively in Oloroso, Pedro Ximénez, Amontillado and Palo Cortado casks. Each of these casks has contributed layers of dark fruit, spice, nuttiness and depth that only the finish Spanish sherry wood can give.
Official Tasting Notes
Colour - Mahogany.
Nose - Rich aromas of treacle, raisins, red apples, vanilla custard cream and cinnamon spices.
Palate - Mellow molasses, sticky dark fruits, raisins covered in chocolate, nutty macaroons, toffee and pecans and pleasant layers of baking spices. Velvety texture on the palate, very well balanced and complex.
Finish - Long lasting finish with creamy notes playing with pleasant touches of spices at the back of the palate.
“To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”.
This was the first ever written mention of whisky being made in Scotland. Friar Jon Cor was the Friar of Lindores Abbey, Fife, in the Scottish Lowlands. In 2017, Drew McKenzie Smith decided to bring back whisky making to its original home, by officially opening Lindores Abbey Distillery.
Today, the distillery continues to produce single malt Scotch whisky, carrying on the legacy of the monks who once practiced the craft there centuries ago.
A fully sherry-matured single malt whisky, Lindores Nectere has matured exclusively in Oloroso, Pedro Ximénez, Amontillado and Palo Cortado casks. Each of these casks has contributed layers of dark fruit, spice, nuttiness and depth that only the finish Spanish sherry wood can give.
Official Tasting Notes
Colour - Mahogany.
Nose - Rich aromas of treacle, raisins, red apples, vanilla custard cream and cinnamon spices.
Palate - Mellow molasses, sticky dark fruits, raisins covered in chocolate, nutty macaroons, toffee and pecans and pleasant layers of baking spices. Velvety texture on the palate, very well balanced and complex.
Finish - Long lasting finish with creamy notes playing with pleasant touches of spices at the back of the palate.
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