Glenaladale
12 YEAR AGED
The head of the Glenaladale branch of the Clan Macdonald of Clanranald, and Margaret MacDonell of Scotus, he was born at Glenaladale tand studied at the Catholic seminary
TASTING NOTES
COLOUR Pale gold.
NOSE 43% Vanilla, sweet toffee, spicy, honey, green apples and leather.
NOSE REDUCED Delicate fragranced spiciness, floral fragrant and a hint of citrus and lemons. Full-bodied.
TASTE 43% Spicy, rich, fruity, apples and honey sweetness.
TASTE REDUCED Floral, fragrant, spicy, honey, vanilla, toffee, delicate citrus and green apples.
FINISH Long.
ENJOY WITH ‘‘Waxy fruits, spice and honey’’ notes make this scotch almost a dessert unto itself so perfect for this drink would be dark chocolate soufflé.
There is no bad whisky.
There are only some whiskies that aren’t as good as others
The water was not fit to drink.
To make it palatable, we had to add whisky.
– Winston Churchill
Glenaladale
TRADITION
To be officially classed as Scotch Whisky it must be produced in Scotland and matured in Oak Casks for a minimum of 3 years. The entire process is nothing short of an artform: four ingredients – water, malt, peat and yeast – are refined through fermentation and distillation and then maturation. Each step has a subtle but tangible impact on the overall taste, and though the process is always the same, Scotland’s five regions produce Scotch whiskies with key differences.
It is traditionally made from barley and pure, clear water – both of which are in plentiful supply in Scotland. It also needs a cool, damp or moist environment in order to mature properly.