Inchgower, 27 Year Old, 2018 Release, NV


£282.47 for 1x70cl
7 btls
Inchgower, 27 Year Old, 2018 Release

Full, yellow gold. Fine beading. Dry and savoury on the nose, with ripe fruits on a herbal and slightly spicy base; fruit boxes packed with red apples, a dusty malt barn, hessian sacks and walnuts, nut brittle toffee. Subtly aromatic, with mature oaky vanilla, dark chocolate, dry sawdust and polish. Later, sweet hints of melon. Light to medium body.

On the palate; first, cool and tangy, smooth and with a sweeter taste
than expected; a sugary fruit compote. Soon drying, powerful and
mint-clean, with a charred bitterness; flinty and toasty, growing
increasingly appetising, with dark chocolate and grape skins, then

The finish is long, with considerable spice; herbal, with drying cedar
and clove and black tea notes. An appealing charred and savoury

Contains Sulphites.

About Inchgower

Moved and renamed, rescued and preserved, Inchgower became more than just a distillery for its founders and his loyal workers. It was an idea – a reaction to increasing land prices, and a commitment to Single Malt Scotch Whisky – and one of the only distilleries to inspire a poem. Originally known as Tochieneal, the distillery was built near Cullen, by local factor, Alexander Wilson. His nephew - confusingly called Uncle Sandy - built a thriving business, but was forced to suspend operations in 1870, when a doubling of the rent made the small premises uneconomic to operate. A move to the coast where the rent was lower, and Inchgower was born 1871. Men who spent their working lives there recorded the move in the poem “Tochieneal”. Inchgower remained in the Wilson family until 1929, but had to be saved from receivership by the local council during the troubled 1930s. Happily, acquisition by Arthur Bell & Sons in 1938 secured its future, and – aside from an expansion to accommodate two more stills in 1966 – the buildings are largely unchanged to this day. A confusingly delicious coastal malt, in many ways, Inchgower whisky compares to the inland Speyside malts as does Manzanilla to inland sherries – cleaner, more assertive, less elegant perhaps, dry and fruity, with a crisp, salty tang, that reflects its coastal upbringing.

Appellation: Speyside

Speyside is located within the Scottish Highlands, and is named as its own region due to the large number of Scotch whisky distilleries operating in a small area (i.e. 84 working distilleries including some of the world’s most famous) who produce whisky in their own distinctive style. Slightly sweeter and often richer in style, Speyside is the perfect region for beginners and connoisseurs alike.

There is no doubt about it, Speyside is a very special region indeed. Over half of Scotland’s single malt whisky distilleries can be found within this one geographical area, a fertile valley of the River Spey. A traditional Speyside single malt whisky would not be dissimilar to the Highland whisky, with a robust character and hints of the well-known peated flavour. However in recent times, a much broader spectrum has evolved from light and grassy whiskies to rich and sherried expressions. Usually lacking the peaty punch of the Islay and Highland Drams, these whiskies are difficult to pigeonhole. There are no definitive rules as to the characteristics of Speyside whisky, especially as age often brings increased body and most are matured in either ex-bourbon or ex-sherry casks which adds depth and complexity.

We certainly believe that there's a dram for everyone in Speyside!