Maclean’s Nose Blended Scotch Whisky (700ml)
Volume: 700ml ABV: 46% Age: No Age Statement Country: Scotland
This is a blended Scotch Whisky with a strong West Coast character.
Made up from the following Malt and Grain Whisky:
40 ex Bourbon ASB of Malt Whisky distilled in the West Highlands (2018)
5 ex Bourbon ASB of Malt Whisky distilled in Campbeltown (2016)
16 ex Sherry hogsheads of Malt Whisky distilled in the West Highlands (2018)
21 ex Bourbon hogsheads of Grain whisky distilled in the Lowlands. (2017)
Maclean’s nose has a very high malt content of 70% and a high proportion of ex-sherry casks.
The whisky is non-chill filtered and natural colour. Bottled at 46% ABV.
Charles MacLean MBE is one of Scotland’s best-known figures, a leading global whisky expert, prolific author, and accidental film star.
Charlie has been researching and writing books and articles on whisky since 1981. He now acts as a consultant to the Scotch whisky industry, especially in relation to flavour assessment. He has been a longstanding sensory mentor for Adelphi Distillery Ltd for almost three decades.
The Artist: Reuben Sian de Gourlay
Reuben was nominated Fine Artist of the Year in 2020 at the Scottish Portrait Awards. He graduated in 2022 with a First Class Honours in Bachelor of Arts, Fine Art: Painting, from UAL Camberwell College of Arts.
Maclean’s Nose The Landmark
About 2 km further along the coast from Ardnamurchan Distillery you find Camas nan Geall, an inlet in a rocky shore line. The fertile ground on Camus nan Geall has a long history of settlement as evidenced by an ancient chambered cairn and standing stone. The site has also served as a burial ground for Campbells of Ardslignish as evidenced by some carved gravestones. Above Camas nan Geall you see the rocky headland Maclean’s Nose jutting out. Arching into the Sound of Mull above the mouth of Loch Sunart, Maclean’s Nose has long been celebrated by Adelphi, whose own ‘Chief nose’ Charles Maclean MBE, once wrote of their distillery: “Ardnamurchan Distillery, closest to my nose”.
Nose: Burnt citrus peel, sea salt, bonfire. Nectarine syrup, lime marmalade, hay bales, coal bunker and oily shed.
Palate: Puffed rice, homemade rice pudding and white chocolate. Bright citrus lime pickle. Chantilly cream and Viennetta ice cream. Ferrero Rocher. Hessian. Burning heather and smoked praline.
|Dimensions||34 × 12 × 12 cm|
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