Craigellachie 19 yo

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

Special Features:

Bourbon cask influence is particularly prominent in this 19-year-old Craigellachie. Matured in a combination of different cask types, the whisky brings together the distillery's robust style with pineapple, creamy vanilla, coconut and sweet oak notes. Pronounced pastry sweetness and a dense, oily texture give it a distinctive character. Despite its greater age, it feels lighter and sweeter than the 17-year-old bottling.

This official bottling was developed for international travel retail. The single malt is bottled at 46%, without chill filtration or added colouring. The 0.7-litre bottle comes in a presentation tube.

Tasting Notes:

• Nose: The nose reveals intense pineapple in syrup alongside spicy, sulphurous notes. Dried pineapple, grilled peach and vanilla add further detail, with a subtle note reminiscent of the striking surface of a matchbox.
• Palate: Sweet pastries meet a hint of smoke on the palate. Dried pineapple, sweets, sweet malt, honey and vanilla counterbalance tarry and sulphurous notes, dry oak and cloves.
• Finish: The long finish remains tarry, sulphurous and spicy. Sweet dried pineapple provides a confectionery-like contrast.

Distillery/Bottler:

Craigellachie lies between Rothes and Dufftown, above the confluence of the Fiddich and Spey. Its Gaelic name means “rocky hill” and refers to the distillery's location. Alexander Edward and Peter Mackie commissioned the distillery, designed by Charles Doig, in 1890; production began in 1891. Mackie was associated with Lagavulin and the White Horse blend, for which Craigellachie was originally intended to supply malt whisky. Since its acquisition by Bacardi in 1998, the distillery has been part of John Dewar & Sons.

Traditional worm tubs are an important part of the distillery's production methods. In these condensers, long copper pipes run through cold water, turning vapour from distillation back into liquid. Craigellachie retains this method because it supports the spirit's robust, meaty character. For the official single malts, Malt Master Stephanie MacLeod brings together whiskies from different casks. Their colour develops entirely during cask maturation and can therefore vary slightly between batches.

Facts: