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Finnish 3 Year Old Whisky
At three years old, whisky exhibits a vibrant energy slightly softened by its time spent maturing in the cask. The original characteristics of the spirit remain at the forefront, yet they are starting to mellow, making way for the emergence of subtle new flavours. This is a three-year-old whisky at a crucial stage of transformation, providing a preview of the remarkable influence of time and the cask.
Finland’s array of beverages is diverse and colourful, ranging from traditional 'sahti' beer to strong, clear vodkas. Whisky, however, is a relatively recent addition to this array. For the majority of the 20th century, stringent alcohol policies and a preference for traditional spirits meant whisky was somewhat overlooked. But, as the 21st century dawned, a change occurred. New distilleries emerged, experimenting with whisky production and establishing Finnish whisky.
Producing whisky in Finland, even at three years old, is about embracing both tradition and innovation. While the fundamental steps align with global whisky-making practices, Finnish producers bring their own unique touches to the process. The use of exceptionally pure water from natural springs and lakes is a hallmark of Finnish whisky. Additionally, the ageing process is distinctly influenced by Finland's harsh winter climate, causing the casks to contract and expand, allowing the young whisky to interact more intimately with the wood and develop richer flavours.
On the palate, Finnish whiskies present a rich tapestry of tastes. The common inclusion of rye in the mash bill introduces a spicy note, which is often complemented by dark chocolate and dried fruit flavours. The pristine water lends the three-year-old whisky a clear, crisp quality. Meanwhile, the unique ageing conditions in Finland bestow a creaminess upon the whisky, with hints of vanilla and toffee. This profile is not just a showcase of the production techniques but also reflects Finland’s unspoiled landscapes and dedication to genuine craftsmanship.
To taste a three-year-old Finnish whisky is to embark on a fascinating journey through the country’s history, landscapes, and innovative spirit, offering a taste experience that is as unique as Finland itself.
Finland’s array of beverages is diverse and colourful, ranging from traditional 'sahti' beer to strong, clear vodkas. Whisky, however, is a relatively recent addition to this array. For the majority of the 20th century, stringent alcohol policies and a preference for traditional spirits meant whisky was somewhat overlooked. But, as the 21st century dawned, a change occurred. New distilleries emerged, experimenting with whisky production and establishing Finnish whisky.
Producing whisky in Finland, even at three years old, is about embracing both tradition and innovation. While the fundamental steps align with global whisky-making practices, Finnish producers bring their own unique touches to the process. The use of exceptionally pure water from natural springs and lakes is a hallmark of Finnish whisky. Additionally, the ageing process is distinctly influenced by Finland's harsh winter climate, causing the casks to contract and expand, allowing the young whisky to interact more intimately with the wood and develop richer flavours.
On the palate, Finnish whiskies present a rich tapestry of tastes. The common inclusion of rye in the mash bill introduces a spicy note, which is often complemented by dark chocolate and dried fruit flavours. The pristine water lends the three-year-old whisky a clear, crisp quality. Meanwhile, the unique ageing conditions in Finland bestow a creaminess upon the whisky, with hints of vanilla and toffee. This profile is not just a showcase of the production techniques but also reflects Finland’s unspoiled landscapes and dedication to genuine craftsmanship.
To taste a three-year-old Finnish whisky is to embark on a fascinating journey through the country’s history, landscapes, and innovative spirit, offering a taste experience that is as unique as Finland itself.
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