Ballindalloch The Castle Single Malt Scotch Whisky | 700ML

A special limited-edition single malt Scotch whisky from Ballindalloch Distillery, The Castle was made to celebrate the launch of Sunday Times Best Seller John Sutherland’s latest novel of the same name. Just like a great thriller, this whisky holds a twist — its classic Speyside character takes an unexpected turn with a hint of peat smoke.

Ballindalloch The Castle Single Malt Scotch Whisky | 700ML Tasting Notes

Nose: Honeyed malt, orchard fruits, and vanilla, with a delicate wisp of smoke in the background.

Palate: Creamy caramel and toasted oak, with subtle peat emerging alongside hints of spice and citrus.

Finish: Long and warming, with lingering sweetness and a gentle smoky fade.

Distillery Information

Ballindalloch Distillery is a family-owned operation that creates Speyside whisky. Established in 2014 on the historic Ballindalloch Estate, the distillery embodies the 'single estate' concept, controlling every aspect from barley cultivation to maturation. The process begins with spring barley grown on the estate's Home Farm, malted in Inverness, and milled on-site to achieve a specific grist ratio. Mashing involves 9,900 litres of water from the estate's Garline Springs, aiming for an ultra-clear wort rich in fruity, aromatic compounds. Fermentation occurs in four Oregon pine washbacks, each holding 5,000 litres, with fermentation times ranging from 90 to 140 hours to develop complex flavours. Distillation is managed meticulously, with pre-heating of low wines and feints in the spirit still the night before to enhance reflux. The wash still distils 5,000 litres over a minimum of six hours, maximising copper contact for purity. The spirit still's foreshots are run for at least 30 minutes, with cuts made based on the production staff's assessment. Traditional worm tubs are used for cooling, contributing to a robust and aromatic character. Ballindalloch's commitment to quality over quantity results in an annual production of approximately 100,000 litres, with a hands-on approach eschewing automation. The distillery plans to release its first single malt after a minimum of eight years of maturation, ensuring a well-developed profile.

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