Distilled in 1958, aged for 46 years before bottling. A rare single malt from the Highland distillery, Glen Garioch.
Great texture. Dark toffee, supple dark peat. Raisin, touch of dryness, resinous.
Medium, rounded. Soft, gentle peat. Honeyed sweetness. Oily, nutty, walnut especially. Waxy toffee irons out the creases.
Silken, cereals, sugared barley, gentle peat.
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This is actually a Bourbon from Scotland, glaring contradiction, I know, but absolutely fabulous nonetheless.
Sediment can indeed develop in whisky, especially in non-chill filtered bottlings, so yes, this is fairly normal. If it has been stored in a cool place for an extended period, then warming it back up and giving it a bit of a shake may sort it out. Alternatively, it could be some calcium oxalate, which you can't get rid of, but it's harmless and shouldn't affect the taste. - The Chaps at Master of Malt
there are some small particles in it is this normal
How much could i sell it for?
Great with a can of diet coke. LMFAO. What are you like.
