Black Bull 12 Year Old Scotch Whisky
This award-winning Scotch is made from 50% malt and 50% grain whisky, and is bottled at 50% ABV.
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Black Bull traces its origins all the way back to 1864, when the brand first released its blended Scotch whisky into the market in Dundee, Scotland. Throughout the next century, Black Bull hit several unprecedented milestones: after a successful foray into Europe in 1897, Black Bull obtained a trademark in the United States in 1933 (upon repeal of Prohibition) and would go on to surpass 80,000 cases in the U.S. alone by 1974. Now owned by Duncan Taylor, the Black Bull brand stays true to its original philosophy of blending Scotch with a high malt content at high proof — in fact, the Black Bull recipe today calls for 50% malt whisky and 50% grain whisky to be bottled at exactly 50% ABV. While those numbers are certainly convenient, the team at Duncan Taylor is always innovating, sampling the choicest single malt and single grain whiskies and selecting only those which are at their absolute peak. Black Bull 12 Year Old Scotch Whisky is crafted from a blend of highland and speyside whiskies aged for a minimum of twelve years in refill ex-sherry European oak butts and refill ex-bourbon American oak hogshead casks. The whisky has robust, chunky aromas of sherry, fresh strawberries, cherry pie and vanilla. The bold nose gives way to a palate filled with lemon meringue, fudge, almonds and baked apples, and leads to a palate accented by sweet caramel and toffee butter. Black Bull 12 was named the #1 Best Blended Scotch Whisky (12 Years and Under) at the 2011 World Whisky Awards. Pick up a bottle today!
|Proof||100 (50% ABV)|
|Distiller/Bottler Name||Duncan Taylor Bottler|
|This product is not available in||AA,AE,AK,AL,AP,DE,HI,KY,MA,MN,ND,OH,PA,PR,TX,UT|
Robust, chunky aromas of sherry, fresh strawberries, cherry pie and vanilla. The bold nose gives way to a palate filled with lemon meringue, fudge, almonds and baked apples, and leads to a palate accented by sweet caramel and toffee butter.
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