http://www.whiskymerchants.co.uk/#/crag ... 4520737750
Matured in American oak bourbon casks
The spirit at Cragganmore is filled into bourbon casks which are stored in the
three on-site warehouses. Bottling is done in Leven, Fife three kilometres due east of Glenrothes.
The whisky is filled into bourbon casks which are stored in the three on site warehouses. Bottling is done in Leven, Fife three kilometres due east of Glenrothes.
The spirit at Cragganmore is filled into bourbon casks which are stored in the three on-site warehouses. Bottling is done in Leven, Fife three kilometres due east of Glenrothes.
http://www.oddbins.com/products/product ... code=90370
The spirit is aged for 12 years exclusively in old Bourbon casks to add a rich mellowness.
Aged in old bourbon casks for a buzzing, biting, subtly smoky taste.
They use ex-bourbon casks.
They use ex-bourbon casks.
Email from Diageo (parent company) rep, name withheld, dated March 09:
thank you very much for your email. I have checked with Cragganmore directly and the answer to your query is as follows:
" The 12 yo is all from Bourbon. Vanilla is one of our tasting notes and that shows that its ex bourbon.
We have ex Sherry casks but they are solely for blend - apart from the once off 14 yo Friends Edition "
Hope this helps and please do not heistate to contact me should you require any further information.
Page 194 from Michael Jackson's Complete Guide to Single Malt Scotch, 5th ed:
http://books.google.com/books?id=pWuFOo ... t&resnum=1
A wonderfully complex special release in 2003 demonstrated what a great malt this is. Cragganmore, one of Diageo's six "Classic Malts", is still less widely known than might be expected. The distillery, founded in 1869-70, is very pretty, hidden in a hollow high on the Spey. Its water, from nearby springs, is relatively hard, and its spirit stills have an unusual, flat-topped shape. These two elements may be factors in the complexity of the malt. The usual version, from refill sherry casks, some more sherried independent bottlings, and the port finish, are each in their own ways almost equal delights. Cragganmore is a component of Old Parr.
Cragganmore has a complex fruity, toffeed style, being mostly from refill sherry casks.
Notes From Distillery Visit:
- For their single malt, they use sherry barrels and only the second filling is single malt (1 = sherry; 1st whisky = blends such as Johnny Walker, 2nd whisky = single malt).
- They own their own sherry bogeda. Leave the sherry in for 6 months, empty the barrels and ship to Scotland.
- 1/3rd of their production is for single malt; 2/3rds for blending.
- Bourbon barrels are only used for blends, never for single malts.
For every Michael Jackson who states the malt is matured in ex-Sherry casks, you have a Jim Murray who insists it's aged in ex-Bourbon barrels.
When I was researching for my book on single malt Scotch a few years back, my best efforts found that Cragganmore utilized a mixture of ex-Bourbon wood and 2nd-fill Sherry wood. Given the multiple reference sources I accessed to arrive at that conclusion, I'm presently unable to list them all.
That said, Diageo does seem to have initiated an overall shift in cask regimen at many of its more prestigious distilleries toward greater use of ex-Bourbon barrels of late, and I wouldn't be one bit surprised if this transition also applies to the Cragganmore site. (Simultaneously, Diageo appears to be reserving its stock of higher quality Sherry casks for special issues such as the Distillers Editions.)
Perhaps one of our more esteemed and knowledgeable members might be able to shed a brighter light on this matter?
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