Fans of Wormtub whisky will be pleased to see another batch of its splendid 10-year-old single malt here! This spectacular Speysider aged for 10 years, during which time the whisky was re-racked into a host of first-fill sherry casks to complete its maturation. What came out of those casks is the magnificently richly hued single malt you see before you, bottled without chill filtration or added colour. You read that correctly by the way, no added colour – that impressive hue is all from the cask!
The whisky is sourced from an undisclosed Speyside distillery that still uses a rather old-school (and rather brilliant) bit of kit – a worm tub condenser. These classic bits of distilling equipment are made up of long copper coiled tubes housed in cold water in a large vat. You don't see too many of them around these days, with many distilleries having replaced them with more efficient shell and tube condensers. More efficient perhaps, but what is lost is the distinctive heavy, robust flavour profiles that can be achieved with a worm tub, and that are adored by distillers and whisky enthusiasts alike.
Well-aged, well-sherried fruit cake with plenty of sweet spice is joined by zesty flamed orange peel, and earthy, herbaceous black tea.
Waves of red berries, oily walnuts, and marmalade support glorious robust, meaty malt, with hints of sweetly cured biltong and tangy dried cranberries.
Salted caramel lingers alongside candied fruit and dense, oily malt for a rich, long-lasting finish.
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