Cameronbridge 1984 Aged 40 Years Private Cellars Selection Single Grain Scotch Whisky – The Whisky Cellar (700ml)

Cameronbridge 1984 Aged 36 Years Private Cellars Selection Single Grain Scotch Whisky – The Whisky Cellar (700ml)

Volume: 700ml           ABV: 53.6%           Age: 36 Years            Country: Scotland

Cask Number(s): 3028694
Date of Distilling: 04/1984
Date of Bottling: 08/2020
Matured In: an ex-Bourbon Hogshead
Un-Chillfiltered

Currently the largest grain distillery in Europe, Cameronbridge located in Leven on the northern shore of the Firth of Forth, founded in 1824. While not only the production site of Single Grain Scotch Whisky for owner Diageo’s blended whisky brands, it also produces Smirnoff Vodka for the UK market and is the home of Tanqueray London Dry Gin.

The Whisky Cellar was founded by Keith Bonnington, a Keeper of the Quaich this Edinburgh based company are bottlers of small batch selections of single cask whisky. “We are a flavour diversity driven bottler and our core message is that, if we love the spirit enough, we will bottle it, irrespective of age, region, cask type or style. We want to bring to market extremely high-quality one-off whiskies which represent good value to the consumer.” said Bonnington. Bonnington works with a panel of tasting experts to ensure only the very best whiskies are bottled for The Whisky Cellar. Between them, the panel has over 200 years experience. So, you know these single cask whiskies must be good!

This cask strength single grain whisky was distilled at the Cameronbridge distillery before being placed in a single ex-Bourbon Hogshead and left to mature for 36 years. In August 2020 it was bottled at 53.6% abv as part of the Private Cellars Selection range. Only 183 bottles were produced for worldwide distribution.

Our Tasting Notes

Nose: Warm croissants, Worthers Originals, stewed banana and dark caramel.

Palate: Baking spices, big bold orchard fruit notes, caramelised nuts and freshly cracked black peppercorns.

Finish: Pears, apples and apricots linger with melted brown sugar and subtle spice.