About Craigduff 33 Year Old 1973 Cask Strength Single Malt Scotch Whisky
Situated in the Speyside region of Scotland, the Glen Keith Distillery was founded in 1957 on the site of a former corn mill that the Chivas Brothers had been using for decades. At the time, the distillery was the first new malt whisky distillery that had opened in Scotland since the Victorian era, and its modern design stood in marked contrast to the distilleries that surrounded it. In addition, the distillery's equipment and methods made it unique — it was equipped with gas-fired copper-pot stills (most Scottish distilleries use steam-heated stills) and designed to use a triple-distillation process (most Scottish distilleries use a double-distillation process).
In 1973, the distillery produced a rare, peated whisky that was ultimately bottled under the name Craigduff. The whisky was made from lightly peated malted barley, which was milled and mashed with water crafted at the distillery. The peated water, which was imported from Stornaway to the distillery in 45-gallon drums, was distilled through a small still at Glen Keith in order to concentrate its smoky flavors. While the barley was being mashed and fermented, the peated water was infused into the wash, resulting in a bolder, more smoky flavor profile. Following fermentation, the wash was twice distilled through Glen Keith's copper pot stills.
Craigduff 33 Year Old 1973 Cask Strength Single Malt Scotch Whisky was distilled at Glen Keith on April 4, 1973, and matured in a sherry cask (Cask 2515) for 33 years, 4 months and 12 days. On August 16, 2006, the whisky was bottled at cask strength (47.5%). The whisky has an aroma of marzipan, fresh toast, grape jam and red fruits. The aroma gives way to touches caramel, vanilla, plums and raspberries, which are complemented by a bold, smoky undertone. The finish is warming and slightly sweet, with a touch of peat.
Only 371 bottles of this whisky were ever produced. Pick up a bottle today!
Scotch is the most popular whisky in the world and is considered the king of them all! There are five whisky regions in Scotland (six if you count the not officially recognized Islands), and each of them produces spirits with unique properties and distinct tasting notes. (The type of grain used determents the type of the scotch.)
Malt whisky is made of malted barley, and grain whisky uses other grains like corn or wheat. Most of the time, a whisky is blended from different distilleries hence the name blended scotch, but if a malt whisky is produced in a single distillery, we get something extraordinary called a single malt.
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