To many 'blending' in the whisky industry is a dirty word, but with our family's premium wine background we believe differently. All premium wines are 'blended', even the best Bordeaux and Burgundy wines, with the best being a blend of the finest different batches of separate wines. We see no reason why this approach cannot be used in malt whiskies. For these whiskies we are what the wine industry calls a 'negociant' - choosing and blending a small number of very fine casks.
Our family meticulously hand selects each individual cask, under the expert eye of Charlie Maclean who chairs our Nosing Panel for both our Single Casks and Blended Malts. We pore over many hundreds of casks to select what we think is the best the industry has to offer.
Up to sixteen different single malt whiskies are expertly blended together before introducing the “signature” malts to create three distinct taste profiles under Charles Maclean’s guidance: 'Spicy' (Spice King), 'Peaty' (Peat Chimney) and 'Honeyed'' (The Hive).
For the Spice King, our signature malt is from the Highlands, to produce a whisky with rich, full and spicy top notes. For The Hive, we use a signature malt from Speyside, giving vanilla and honeyed top notes and Peat Chimney uses an Islay signature to give top notes of sweet smoke, iodine and peat.
All are bottled at 40% and the range has both eight and twelve year old age expressions. Where possible, the different whiskies are 'married' together for a period of months, allowing the fullest integration of the different malts, prior to bottling.
You can watch Charlie Maclean tasting our blended malt range on YouTube - please click on the links below:
Introduction by Charlie Maclean
Tasting of The Hive by Charlie Maclean
Tasting of Spice King by Charlie Maclean
Tasting of Peat Chimney by Charlie Maclean