Overall rating
Whiskybase ID
Single Malt
Brühler Whiskyhaus (BW)
Bottling serie
A Dream of Scotland - Fairytale Series
Stated Age
10 years old
1st Fill Amarone Barrique
Number of bottles
57.6 % Vol.
700 ml
Bottled for
Brühler Whiskyhaus
Added on
05 apr 2022 10:03 pm by SherryPeathead
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky
Overall rating

Average value

€ 129.00

Whisky reviews for Craigellachie 10-year-old BW

7 users have left 7 reviews for this whisky. Average rating is 86.07 points.

Read the reviews
  1. glen efze scored this whisky 85 points Expert Senior

    Craigellachie is a Speyside distillery owned by John Dewar & Sons, whose specialty is worm tubs. Compared to shell and tube condensers, they produce 'flestier' whiskys with less copper contact. This 10 year old Craigellachie was finished in 1st fill Amarone barrique.

    • Nose
      The basic character of Craigellachie is actually not meaty, as is often described, but rather a bit vegetable. This A Dream of Scotland also shows this spicy component. There are also preserved cherries and strawberry jam. In addition to the spicy basic component, there is also a sulphurous aroma that is not caused by the worm tubs, but by the Amarone barrique.
    • Taste
      The whisky is strong and needs water. The aromas are not primarily fruity, but rather spicy with notes of spicy broth. Other Craigellachies also show this power. But here there is another component that comes from the Amarone barrels. These barrels are being used more and more often - but they often have a glaring sulfur problem. This barrel also contributes a decent amount of sulfur, which isn't exactly disgusting, but isn't primarily enriching either.

      Nevertheless, there are also the cherry notes that bring a sweetness that also has an acid component. With the herbs it creates a nice basic aroma that is slightly influenced by the sulfur.
    • Finish
      The finish has spice that doesn't just come from the wood. The sulphurous character is difficult and a bit biting, but can be glossed over here as an aspect of the whisky.

      Unfortunately, using Amarone barrels often causes problems. The use of sulfur is common in the wine industry and causes few problems in terms of taste. With many whiskys it is a problem that probably results from sulfurizing the barrels for preservation. This means that the sulfur is too dominant and can only be defined as an enrichment for the whisky with a lot of good will. For me it's an off-flavor that can be somewhat concealed with this whisky. But it remains problematic.

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