Description

Craigellachie 2012 Aged 10 Years Cask 2340 Single Malt Scotch Whisky – Infrequent Flyers #112 (700ml)

Volume: 700ml           ABV: 55.6%           Age: 10 Years Old           Country: Scotland

Cask Number: 2340
Date of Distilling: 2012
Matured In: A Single Madeira Hogshead (Hogshead, typically made from American oak and are known for their larger size, holding around 250 litres, which allows for a slower maturation process)
Un-Chillfiltered

Nestled in the heart of Speyside, Scotland, in the town of Craigellachie, overlooking the confluence of the Rivers Spey and Fiddich. The name “Craigellachie” means “rocky hill” in Gaelic. Founded in 1891 by a group of blenders and merchants led by Alexander Edward and Sir Peter Mackie. It has a long history, having been acquired by Peter Mackie’s company, then DCL (Distillers Company Ltd), and eventually becoming part of John Dewar & Sons (now owned by Bacardi). Craigellachie is known for producing a robust, full-bodied, and slightly sulphurous spirit, which sets it apart from many other lighter, fruitier Speyside malts. This distinctive character comes largely from its traditional production methods. For much of its history, Craigellachie’s production was primarily used as a key component in blended whiskies, most notably Dewar’s White Label.

Established in 2008 The Alistair Walker Company is based in Grangemouth in Central Scotland. Alistair has almost 20 years experience in the whisky industry and is not affiliated to any one distillery. Alistair’s career in the whisky industry began in January 1997, at Burn Stewart Distillers in a sales and marketing role for over six years. At that time Burn Stewart was the custodian of two single malt distilleries – Deanston and Tobermory. In October 2004, he joined The BenRiach Distillery Company, and remained with them for over twelve years, until the business was eventually sold. This was a new-start business, that had been set up in 2004 following the acquisition, by three entrepreneurs, of the BenRiach Distillery from Pernod Ricard. In addition to BenRiach, Alistair also had the good fortune to work with the GlenDronach and Glenglassaugh Distilleries, with BenRiach having acquired GlenDronach in 2008, and then Glenglassaugh in 2013. In 2018, Alistair found himself on hiatus, and contemplating what to do next.Keen to be his own boss and also wishing to remain in the whisky sector, he decided to venture into the exciting world of independent bottling. Making the move from distillery to independent bottler is very much a case of ‘gamekeeper turned poacher’. Fortunately, independent bottling is a vibrant category at present; as more and more whisky enthusiasts are seeking out single cask bottlings and whisky releases that are a little different, somewhat unique, and often from less familiar distilleries. The whiskies the are bottled under the brand name ‘Infrequent Flyers’. That name refers to the nature of many of the casks that are bottled – often whiskies from lesser-known distilleries that are of excellent quality, but have never been widely or consistently available. As such, many of the bottlings are of whiskies that you just don’t see so often – hence the name ‘Infrequent Flyers’.

This is a Highland single malt Scotch whisky, distilled at Teaninich in 2008 and matured for 14 years. It was bottled from cask #1810, which was a Rye Barrel. Using an ex-rye whiskey barrel for maturation or finishing in Scotch whisky is relatively uncommon but growing. These casks, having previously held American rye whiskey, impart distinct spicy, herbal, and sometimes sweeter notes (like vanilla and caramel from the American oak) to the Scotch. It was bottled at a robust cask strength of 55.6% alc/vol and was a limited release of 249 bottles

Our Tasting Notes

Nose: Very inviting, with clear rye notes – think spiced apple cider, fresh herbs (perhaps sweetish dill or coriander), and a hint of cinnamon. It quickly becomes more honeyed, with a doughy, biscuity quality (like toasted digestive biscuits or the base of a cheesecake) and tropical fruits like pineapple and Pink Lady apples.

Palate: Medium-bodied and rather plump, with an excellent fruity sweetness. Many describe it like biting into a baklava – a huge hit of honey, pastry notes, and light spice. Flavors of bubble-gum and parma violets might emerge, followed by a touch of treacle toffee and almond notes. There’s a spicy, peppery kick (sometimes described as Szechuan pepper-like) that is noticeable but not overwhelming, complementing the sweetness.

Finish: Longish, with the flaky pastry and apple notes lingering. It dries away to dried grass and very light spice, maintaining a very moreish quality. The rye influence adds a unique zestiness.

This bottling is a great example of an independent bottler successfully integrating an unusual cask type with a distinctive distillery character, creating a complex and highly enjoyable dram.