Whyte and Mackay can trace its roots back to 1844 in Glasgow. And if time has taught us anything, it's how to perfect their consistently smooth and rich tasting whisky. That's partly thanks to their triple maturation process and partly down to the abiding genius of their third generation master blender and those who came before. The story begins with choosing the finest aged single malts and aged grain whiskies from two of Scotland's most famous distilling regions, Highland and Speyside. Then they carefully age the malt whisky whilst separately aging the grain whisky. Most blended whiskies stop at this stage but Whyte and Mackay add an additional step. The final chapter of the maturation story sees the marrying of these two different whiskies in sherry casks. This triple maturation process produces a whisky rich in colour with golden highlights, round and full on the nose with smooth, rich flavours of honey and fruits. As in life, they believe the more dedication and effort we put in, the more you will be rewarded.
Nose: Closed then wine gum, raspberry, briary fruits. Becomes big and generous with coffee, rum and raisin. Mature. Raisin and light smoke.
Palate: Grippy, tea-like start then Oloroso sweetness. Teasing smoke, perfumed (lavender bags) then dark dusty black fruits. Good weight.
Finish: Ripe. Coconut.
Comment: A big broad, spicy number typical of the house style.