- Single Malt
- Signatory Vintage (SV)
- Bottling serie
- Cask Strength Collection
- Stated Age
- 32 years old
- Sherry Butt
- Number of bottles
- 53.9 % Vol.
- 700 ml
- Bottle code
- Added on
- 06 Nov 2008 11:33 am
5 × in wishlist
22 × member ratings
25 × in collection
Whisky Reviews for Craigduff 1973 SV
7 users have left a review for this whisky and scored it an average of 85.95 points
- full notes added
- an interesting experiment and only limited to 5 or so casks. scotch history and indebted to david at chorltonwhisky for the sample
Initial notes are masses of orchard fruits, ripe fruit and a damp wet dunnage and old cask influences. Sweet on the nose. Water brought a little more damp compost. Sherry influence is muted, some sultanas and dates. Orchard fruits subside and more essences of damp cellar and wood spices. Also some notes of amber resin and some barley.
at full strength the alcohol bites. added water and sherry asserts first and then quite dry wood spices. some astringency. Sweet at first and then quite drying. Quite oily an slightly resinous but not massively complex.
a little smoke at the finish, certainly savoury drying again mainly on wood bitters. some barley again.
- You do not get every day a sip of an experiment served. Even the nose is what has been suggested, peat, not the smoky peat from Islay, more like a Brora. Sweet fruity with spicy notes of wood, peat and smoke can be found at the first sip. The long finish leads to the palate of the sweet spicy notes slowly towards the peaty bitter experiences. This bottling is different than usual, get it.
- A whisky especially pleasant to the nose. Well done, greedy and sweet but not very complex.
The nose opens on wood and vanilla (like an old bourbon) and then coconut. Some notes of Mirabelle.
The whole is rather engaging.
Sweet and creamy explosion, marked by vanilla and wood again. There are also some dried fruits (especially hazelnut).
Long, sweet, sweet, candied. A little chocolate.
- Quite surprising, no peat, and a whisky that seems aged in bourbon casks. Maybe a sample dating a little?
seems a little sweet, vanilla, coconut, wood, some wax, honey, cherry plum, cereals. Look more like a bourbon cask than a sherry cask. No traces of peat. The sample may have come from a bottle that has been open for a long time.
beautiful aromatic scale, coconut, vanilla, spices, wood, wax, cereals, a little sweet, hazel too. Fruity enough, texture a little thick.
always wood, vanilla, a little dried fruit now, hazelnut.
- This was a really interesting experimental whisky. Despite the stale tendencies it is a well tasting peaty dram.
First a peatyness but not like ordinary peated whisky. It is more like a combination of peat and the stale smell out of an underground cave. Behind this the more typical Sherry nose, a soft mix of Raisins figs and plums. A bit odd combination but still pleasant
Enters the mouth with the Sherry aspects at first. Not a clear Sherry, more as a really old fusty one (sorry but I cannot find a better explanation) then increasing spices and a peaty smoke when swallowed.
Rather long finish with fading spices and peat turning in to a soft bitter ending
- Notes from Signatory, October 6th..."At time of bottling our first cask of Craigduff 1973, we believed, based on information available to us, that Craigduff was a peated malt from Strathisla Distillery.Based on our own more detailed research, we have now established that Craigduff was, in fact, distilled at the nearby Glen Keith distillery.Since first releasing Craigduff, there has been considerable ?chatter? on how the whisky was peated etc. In this regard our own understanding is now as follows;-Lightly peated barley from Glen Keith maltings was used in conjunction with controlled amounts of concentrated peated water, being added to each wash charge.Peated water was brought in 45 gallon drums from Stornaway, on fishing boats into the port of Buckie. The peated water was run through the small still at Glen Keith, which was coupled to an angled condenser and water driven off to concentrate the peatiness in the remaining water. It is understood that 10 gallons of the concentrated peated water was added to each wash charge.We understand the drive behind the experimental distillation came from a sister company in Japan. Apparently, during the course of the experiment, a sample of the concentrated peated water, whilst en route to Japan, was intercepted at Heathrow airport by Customs Officials who were convinced it was whisky in disguise, and decanted a fair bit of the drum before realising, too late, that it was in fact just water.We apologise for any inconvenience that our wrongly associating Craigduff with Strathisla Distillery may have caused and would be grateful if you could update your web site and any other product descriptors to reflect the fact that Craigduff was actually made at Glen Keith.Best regards,