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Since it was discontinued, the remaining bottles have become collector's items and prices have shot up from the original retail price which was in the £20-£25 bracket, if I remember correctly.
Hope this helps a bit!
I stay 10mins away from Mannochmore and have worked there a couple of times. Speaking to some of the workers there, they have all said it was a mistake and too much colouring was added . This might be right, might be wrong
Sometimes the waffle which surrounds whiskies goes overboard.
Always puzzled me how you could double charr a barrel Do they do both sides Only joking
I did get a bottle but couldn't finnish it, I haven't met anyone who likes it.
They couldn't get rid of the stuff, it was selling for £10 a bottle. I know people who bought it by the case full. Good thinking by them when you see the price now.
At least, that's the conclusion I draw from the present data, but you may draw another one.
I've been in bonds and seen barrells being decanted. The difference in colour between them can be at opposite ends of the scale. Some very pale to a nice dark colour. Hence the use of caramel.
To get the colour of Loch Dhu, to me every barrel must have had very dark whisky at the end. The odd light one would make no difference but the vast majority would have to've been black.
Could this have been possible giving the difference in other whiskies at the time of bottling Possible due to double charring.Yes.
Could the spirit reach a saturation level where it could get no darker Any scientists out there. I would think there is no limit.
Would a company admit to making a mistake,if this was the case, or try a marketing ploy to get rid of it. I'll let you make your minds up.
This debate will rattle round for a while I think.
""UD denied that the colour had been achieved by the intensive use of caramel and suggest the reason is the use of particularly intensively charred bourbon casks. As the whisky is 10 years old, it must have been filled into the casks in 1986, when the distillery still belonged to DCL who had a conservative reputation. It is unlikely they would have taken such an experimental approach. It is more likely to be the product of UD marketing strategists... despite all their protests to the contrary, the whisky has an intensive caramel (and liquorice) taste to it...
from Walter Schobert, The Whisk(e)y Treasury, Glasgow, 2002, p 206
I rest my case until further evidence emerges (if it does at all!)
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