Inchgower 2016/2024 - 7 yo - Tawny Port Barrique #26 - Murray McDavid

Volume: 0.7 litres | Alcohol content: 57.1% | Chill filtration: No | Colouring: No

Special Features:

Full maturation in a fresh Tawny Port barrique shapes this Inchgower from Murray McDavid's Benchmark series. Distilled in 2016, the single malt matured for seven years and was bottled from cask 26 in 2024. The single-cask release comprises 290 bottles at 57.1%. The whisky is non-chill-filtered and contains no added colouring.

The Tawny Port influence extends beyond sweetness. Ripe and dried fruit, chocolate and subtle spices combine with vanilla, oak and malty notes. The long finish is warming and sweet, with the port character gradually fading.

Tasting Notes:

• Nose: The nose reveals ripe fruit, vanilla and delicate oak notes. Dark berries and sweet marzipan complement bright malt notes, while the spicy oak remains subtle.
• Palate: On the palate, the whisky is full-bodied and balanced, with dried fruit, chocolate and a hint of spice. Raspberries, cherries and damsons meet creamy fudge and almonds. An earthy malt note complements these impressions.
• Finish: The finish lingers, warming and pleasantly sweet, as the port note slowly fades. Ripe apples and apricots add bright fruity accents, accompanied by subtle spice.

Distillery/Bottler:

Inchgower is situated near Buckie in northern Speyside. Alexander Wilson founded the distillery in 1871 to replace Tochineal, reusing equipment from the abandoned site. Following the family's bankruptcy, the town of Buckie bought the distillery in 1936; Arthur Bell & Sons took over two years later. A large proportion of its production still goes into blends such as Bell's.

Murray McDavid is the independent bottler of this Inchgower. The company stores and tends selected casks in the Victorian dunnage warehouses at the closed Coleburn Distillery in Speyside. The team there pairs whiskies from different distilleries with carefully selected casks from various countries to develop their individual characteristics during maturation.

Facts: