The much anticipated David Beckham endorsed single grain whisky, produced at Cameronbridge distillery. A combination of first-fill, rejuvenated and refill bourbon barrel-matured whiskies are used and Beckham, along with Simon Fuller, is very much involved in the development of the Haig Club brand.
The Haig dynasty meanwhile is the stuff of legend, with Robert Haig getting himself into trouble for distilling on the sabbath back in 1655! Cameronbridge was founded by John Haig in 1824, and a continuous still designed by Robert Stein (who was John's uncle) was soon installed at the site for the production of grain whisky, predating Aeneas Coffey's famous patent for his own version of the continuous still by a handful of years.
The grain whisky produced at Cameronbridge would naturally become integral to the well-loved Haig blended whiskies and now the Haig brand has been reinvented for a new generation and new markets. It may seem like a scary new world to some, but grain whisky is on the march, and Haig Club is at the very forefront.
It doesn't jump out at you, granted, but there's more here than meets the eye (/nose). Apple crumble, expressed lemon peel and a touch of mango. Millionaire's shortbread, banoffee pie, coconut milk, dried grass, orange Turkish delight and cardamom.
Toffee and vanilla with pleasant supporting oak notes. Fresh banana (neither overpowering nor artificial), a hint of nougat and honeycomb pieces.
Praline, cinnamon and a little ginger with perhaps a hint of cardamom returning right at the death.
Approachable, adaptable, good mouthfeel (I chucked some ice in afterwards and the texture was great). A hugely accessible whisky with tasty spice, toffee and, with the ice now, increasingly some tropical fruit notes too.
This is worse than than the cheap tesco crap, there are plent of good blended whiskeys and single malts, This is neither
Disgrace to call this whisky.
great clean taste, love it - for me it's in my top three affordable range. I just keep reaching for my glass its so crisp and clean with a deep after taste to remind me I'm special.
I suspect you are storing your whisk(e)y incorrectly. You need to store it upright (i.e. with the cork at the top). Corked whiskies are bottled using a soft cork unlike the hard cork used for wines and the like. This is so you can open and close the bottle easily with the cork. This more supple cork will deteriorate if left in the fluid. Try to avoid this by setting the bottle upright and save your whisk(e)y!
lol david backham is bad at making whisky
