Nose: As the most heavily peated spirit from Loch Lomond distilleries, the deep rich smoke one would expect is present alongside waxed satchels, smoked bacon, roasted cheese raclette and more herbal notes of nettle tea, daffodil wine and sugar beet.
Palate: Sweet and salty and mildly acidic like pickled herring on honey English muffin bread. The oily body comes through like melted butter whilst the peat builds to a creosote/tarry rope intensity.
Finish: Cayenne pepper Spice with a lingering maritime smoke.
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The Wemyss Family itself comes from Fife, Scotland, and their home since the turn of the 13th century, is Wemyss Castle which sits on top of an outcrop of rocks and caves three hundred feet above the Firth of Forth looking back towards Edinburgh.
The family have had a longstanding passion for malt whisky and their connections with the industry date back to the turn of the 19th century when John Haig (founder of Haig's) built his first distillery on Wemyss land. Even today barley from the Wemyss Estate is prized by many of the leading distillers, and Cameron Bridge distillery is located just a few miles from the castle.
With this passion came the gradual realisation that, even for the knowledgeable consumer, much of the malt whisky terminology can be confusing. Our range of hand crafted malts was conceived with the aim of making them more accessible and understandable. We use the taste and aromas of the individual whiskies to identify each bottling, rather than the distillery, so the consumer can easily understand the style being purchased.