Royal Brackla 25 y.o. PX Sherry Cask Finish

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

Special Features:

The 25-year-old Royal Brackla combines lengthy maturation in first-fill bourbon casks with a subsequent finish in Pedro Ximénez sherry casks. The bourbon-cask maturation provides a foundation of creamy vanilla, honeyed oak and delicate baking spices, while the PX finish adds dried figs, sultanas, toffee and velvety sweetness.

The aromatic profile ranges from ripe summer fruits, spiced raisins and dried figs to milk chocolate, ground coffee and toasted almonds. The long maturation comes through as smooth, layered and well balanced between sweet fruit, darker roasted notes and nutty accents. A spicy acidity contrasts with the syrupy sweetness of the PX finish.

The bottle contains 0.7 litres, and the whisky is bottled at 46%. It is non-chill-filtered, contains no added colouring and comes in a wooden box.

Tasting Notes:

• Nose: Milk chocolate, freshly ground coffee and toasted almonds come together on the nose.
• Palate: The whisky is smooth on the palate, with a pleasant mouthfeel. The sherry notes spread slowly through the mouth, while a light umami note adds depth to the flavour.
• Finish: The finish lingers for a long time. Harmonious fruit notes give way to very subtle dryness and cask spice.

Distillery/Bottler:

Royal Brackla Distillery produces this Highland single malt on the Cawdor Estate near Nairn, where it has been based since its founding in 1812. Captain William Fraser established the distillery and initially also used barley he grew himself.

In 1833, Royal Brackla became the first Scotch whisky distillery to receive a Royal Warrant from King William IV. This distinction gave rise to the historic designation “The King’s Own Whisky”, which remains in use today. The brand is part of the John Dewar & Sons Scotch whisky portfolio within the Bacardi group, and the 25-year-old whisky is an official Royal Brackla bottling.

As early as 2015, the distillery used fermentation times of up to 80 hours, contributing to the development of its complex, fruity distillery character. Distillation proceeded slowly in tall stills: their height encouraged condensed vapours to flow back, while the slow distillation extended contact with copper. This contact helped reduce unwanted sulphurous notes and allowed delicate grassy, lightly fragrant and fruity aromas to emerge.

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