Craigellachie 13 yo Armagnac Cask Finish

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

Finishing in former Bas-Armagnac casks adds softer, fruity and spicy touches to Craigellachie's robust style. This 13-year-old release launched the Cask Collection. The series uses casks selected from spirits producers that, like Craigellachie, use traditional worm tubs for condensation. Malt Master Stephanie Macleod aims to complement the distillery's character through finishing rather than mask it.

The whisky initially matured in American oak Bourbon Barrels, including refill and recharred casks. It then spent a little over 1 year finishing in Bas-Armagnac casks from northern Gascony in France. Baked apples, cinnamon and caramel pastries meet syrupy pineapple and bonfire aromas. The whisky is bottled at 46%, without chill filtration or added colouring.

Tasting Notes:

• Nose: On the nose, pineapple, baked apples and ripe yellow fruit combine with caramel and buttery shortbread. Vanilla and cinnamon add to the aromas, while a subtle bonfire note stays in the background.
• Palate: The palate is robust, rounded and full-bodied. Sweet pineapple, baked apple, caramel pastries and cinnamon are accompanied by spicy wood notes and a little fruit acidity.
• Finish: The long finish remains fruity and spicy. Tropical fruit, toffee and toasted notes linger, accompanied by a delicate hint of smoke.

Distillery/Bottler:

Craigellachie stands in Speyside above the confluence of the Fiddich and Spey rivers. Designed by Charles Doig, the distillery was built in 1890 under the leadership of Alexander Edward and Peter Mackie; production began in 1891. Mackie, who also owned Lagavulin and the White Horse brand, wanted the new site to supply whisky for his blend. Craigellachie has belonged to the Bacardi group since 1998 and is managed by John Dewar & Sons.

Craigellachie still condenses spirit vapour in worm tubs. A long, coiled copper pipe passes through a vessel filled with cold water. Compared with modern shell-and-tube condensers, this provides less copper contact, retaining more sulphur-containing compounds. This contributes to the robust, slightly meaty house style. The distillery draws its water from the Allacholl Burn.

Facts: