Craigellachie 2008 Aged 12 Years Speyside Single Malt Scotch Whisky – Murray McDavid (700ml)

Craigellachie 2008 Aged 12 Years Speyside Single Malt Scotch Whisky – Murray McDavid (700ml)

Volume: 700ml           ABV: 50%           Age: 12 Years Old          Country: Scotland

Cask Number(s): 900365 / 366 / 367
Matured In: Initial Maturation In A Sherry Hogshead then 1st Fill Murça Tawny Port Cask
No. Of Bottles: 1054
Not Chill-filtered

Murray McDavid are highly respected in the Scotch whisky industry, mainly for independently bottling whisky after selecting and ageing the spirit in high quality oak casks. Established in 1996 by Mark Reynier, Simon Coughlin, and Gordon Wright at the closed site of the Coleburn distillery in Speyside, Scotland.  They are also known for the purchase of the closed Bruichladdich Distillery in 2000 and reopening this dormant distillery. They did such a good job of restoring production it was sold to Remy Cointreau in 2012 with a considerable profit.

This independent bottling by Murray McDavid has been initially matured in a 250 litre refill Sherry Hogshead for no less than 11 years. It was then finished in a 1st Fill Murça Tawny Port Cask for no less than 12 months. After being matured for no less than 12 years in high quality oak casks it was bottled at 50% ABV as part of the Murray McDavid Benchmark limited release series. Only 1054 bottles were produced for worldwide distribution.

Our Tasting Notes

Nose: Malty fruity notes linger as floral notes appear, toasted nuts and delicate spices.

Taste: Warm orange zest, subtle citrus notes, with orchard fruits of apple and pear, dark toffee and roasted chestnuts.

Finish: Long with chocolate fondant and sweet oak spice.

About The Distillery

The Craigellachie distillery was opened in 1891 by the Craigellachie Distillery Company Ltd and was mainly used for producing White Horse blended whisky. In 2004 they released their first single malt aged 14 years. The distillery is now currently owned by John Dewar and Sons and they collect the water for making whisky from a spring on Little Conval Hill. The distillery also uses worm tubs style condensers for their stills, this allows for the new make spirit to retain more of a sulphurous and meaty character. With this malt whisky you can expect perfume, sweetness and spice with a hint of mint and freshly cut lawn.