Fettercairn distillery was founded in 1824 by Alexander Ramsay, owner of the Fasque Estate beneath the foothills of the Grampian Mountains. Following the Excise act of 1823, Ramsay converted an old Corn Mill on his land into a distillery but was sadly unable to make a success of it. By 1829 he had lost his fortune and his estate, distillery included, was sold to the Gladstone Family. Because it is only 40% ABV, it is also easier to drink than most other whiskies in the same age category. Since Sir Alexander Ramsay established the distillery in 1824 we’ve been going to extraordinary lengths to capture the purest expression of our whisky’s character. Located in the foothills of Scotland’s Cairngorms, we don’t just use crystal clear mountain water as an ingredient, we drench our stills with it, cooling the copper so only the finest vapours rise. Official tasting notes: We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets. The reason I'm starting my review in such a manner is because, while I was preparing for my tasting session, I was getting conflicting information: people that I consider ' those in the know' concerning whisky, told me that the Fettercairn 12 was, I paraphrase, ' not worth it', 'too expensive', and 'a stinker'.

FETTERCAIRN 12 YO Highland Single Malt Scotch Whisky, 70 cl

It takes time to produce or repair casks in a cooperage, and maturation on specific casks often mean a hefty price to procure specific casks of the highest quality, whether they are made from virgin oak, first-fill ex-bourbon, or more widely available casks. In short, the type of maturation also dictates the price of a whisky bottle. This maturation needs to happen on wooden casks made from oak not exceeding 700l in volume (Scotch Whisky Act of 1988 and 1990). Because of chill filtering, and a couple of other things, brands are able to keep producing whisky that tastes and smells the same. This is especially helpful for mass-market products. It has nothing to do with quality, however.Taste: The natural weight of the spirit isn’t allowed to shine at 40%. There’s some viscosity, but once it gets beyond the front of the mouth it feels underpowered and rather anaemic. The flavour delivery is better – orange sherbet, stone fruit preserves, dried mangos and a side bowl of stewed currants. Running throughout – characterful distillery notes of maltiness, porridge and yeasty bread - livened by white pepper and allspice. Resting is beneficial, offering an easier equilibrium between the spirit and the cask. It adds orange liqueurs and stem ginger whilst assimilating some of the sourer notes into the sweeter ones. Patience Padawan.

Fettercairn 12 Year Old Whisky | Master of Malt

No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service. Nose: Fruity, apricot, peach, plum, raspberry, floral, rose, turkish delight dusted with icing sugar, yeasty, ginger and orange marmalade on toasted malt loaf/soreen.Well, as always, Wikipedia is your friend: " Chill filteringis a method in whisky making for removing residue.In chill filtering, whisky is cooled to between −10° and 4° Celsius(often roughly 0°) and passed through a fine adsorption filter. The texture is of a water-like viscosity, which means this whisky goes down quite well, and it's a bit more difficult to keep it swirling around in your mouth.

Fettercairn 12 Year Old - Tyndrum Whisky Fettercairn 12 Year Old - Tyndrum Whisky

This might have been the longest 'running-up-to-reviewing-a-whisky' I have ever written. But I think it serves a purpose. I preferred the standard 12 year old, the nose has some extra fruit and florality but the PX flavours don’t really shine through here just add a little extra to an already sweet and fruity malt. Score 73/100 Don’t take my word for it: Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. How you can arrive at a 1 star review of this whisky is almost hilarious were it not for its stupidity. Whisky is 'expensive', but the price does not say anything about the way it tastes. Your 50,000 dollar bottle does not taste better than my 200 dollar bottle, because whether you like certain flavours and aromas is a personal thing.This is done mostly for cosmetic reasons – to remove cloudiness – rather than to improve taste or consistency. Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works by reducing the temperature sufficiently so that some fatty acids, proteinsand esters (created during the distillation process) precipitate out and are caught on the filter." (Chill filtering, Wikipedia). Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise. There are aromas of vanilla and citrus, with creamy butter cake as a distinct element. Flavour-wise, I'm getting a very gentle dram, filled with sweetness (the coconut is really there!), followed by a creamier aspect, and the slightest hint of (slightly unripe) pineapple. Taste: Pedro Ximinez sherry casks enhance Fettercairn’s signature tropical fruit notes and add a layer of sweet complexity. Peach, guava, and blood orange, with subtle liquorice. Hints of maple syrup and crème brûlée. Fettercairn is a distillery who’s differences are more visually apparent than most. An open-topped mash tun (always fun to see in operation) produces a cloudy wort – this results in a more malty, nutty and spicy spirit style as opposed to a clear wort which centres on sweetness rather than cereal character. But, perhaps the biggest alteration from the norm comes with Fettercairn’s stills.