Nc'nean Organic 2017/2026 - 8 y.o. - Oloroso Sherry Butt #17-289 - 50th Anniversary Kirsch Import

Volume: 0.7 litres | Alcohol content: 59.4% | Chill filtration: No | Colouring: No

Special Features:

Maturation entirely in an Oloroso Sherry Butt defines this single-cask release from Nc'nean. The whisky from cask 17-289 dates from August 2017 and was bottled in July 2026 after eight years at a cask strength of 59.4%. It was made exclusively from organically grown Scottish barley, with Anchor and Fermentis yeasts used for fermentation. Its colour comes solely from cask maturation, and it was not chill-filtered.

This edition celebrating Kirsch Import’s 50th anniversary brings whisky together with the work of artist Flora Kinnaird of The Drum. It opens a three-part series of releases. For her artwork, Kinnaird collected seaweed along the Morvern coast, then arranged and pressed it by hand at the distillery. The label draws on this work. The whisky from the cask was bottled into 661 bottles of 0.7 litres each; it is supplied without gift packaging.

Dark sherry sweetness and rich fruit meet spicy orange notes. This non-smoky single malt is powerful and warming. A creamy texture, candied orange and a subtle cocoa note round out its flavour.

Tasting Notes:

• Nose: Sweet Medjool dates and spicy orange emerge on the nose. A rich impression of Christmas cake joins them, accompanied by pronounced fruity Oloroso notes.
• Palate: Lush sherry sweetness, concentrated spicy orange notes and festive flavours lead the palate. Oak provides a structuring counterpoint to the fruit. The texture is creamy, with candied orange and a hint of cocoa adding to the flavour.
• Finish: The long finish combines delicate spice with a subtle dark cocoa note. The sweetness of dried dates also lingers.

Distillery/Bottler:

Nc'nean is located in Drimnin on the Morvern peninsula on Scotland’s west coast. Distillation has taken place there since March 2017. Its name is a shortened form of Neachneohain, a figure from Gaelic legend known as the Queen of Spirits. Dr Jim Swan helped develop the distillery’s approach to distillation and maturation. Lantern-shaped stills allow gentle distillation, while a narrowly selected heart cut supports the spirit’s light, fruit-led style.

The distillery uses only organic Scottish barley and its own spring water. Long mashing and fermentation times, along with experiments using different yeasts, are part of its working methods. Its energy comes entirely from renewable sources, cooling water is recirculated, and the spent grain left after mashing feeds the cows on the farm. These production choices provide the background to Nc'nean’s organic whiskies; this particular anniversary release gains its individual character from maturation entirely in an Oloroso cask.

Facts: