Single Malt
Scotland
1 Jan 1993
Blair Athol is a distillery you may know from Diageo's Flora and Fauna series or independent bottlings. This was the first official release since 2003 and the distillery's first appearance in Diageo's annual Special Releases. It's matured in European oak butts that have been scraped, toasted, recharred, and refilled with fortified wine in the UK before being filled with whisky, the result is a deep, rich single malt. 5,514 bottles have been produced.
'Sherried' off the bat with peppermint creams. Burnt toffee, Christmas spice, orange and sweetpea strike a good balance between sweet and savoury.
Toffee apples lead the way on the rich, firm palate, again without things getting too sweet. Some raisins in the tail.
Creamy with lingering plum, grapefruit squash and nettle notes.
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Rich and rounded with toffee and caramel sauce drizzled over singed fruit cake. Light notes of sweet baked apple float over the top, along with light, spicy fruit cake. Darker and more savoury notes of damp earth and green leaves hide underneath. Water dials up the savoury notes, revealing barrel char and bitter cocoa but balancing it with sweet cream.
Rich and rounded with toffee and caramel sauce drizzled over singed fruit cake. Light notes of sweet baked apple float over the top, along with light, spicy fruit cake. Darker and more savoury notes of damp earth and green leaves hide underneath. Water dials up the savoury notes, revealing barrel char and bitter cocoa but balancing it with sweet cream.
