These are easy going and bright, with lots of character to them. the malt is full of cereal and nutty notes, making it deep and complex. Nose: Astringent note of lemon furniture polish assaults the nose first, with a musty overtone. By God this actually smells like sheep dip (or more likely sheep as my memories of sheep-related smells are in the distant past). No, that’s not a good thing. Lanolin (another sheep-related smell) and dry fungal – almost sulfury – malt arrive next. A rest in the glass dissipates these, leaving some pretty standard ex-bourbon notes of light caramel, nougat, honey, and vanilla. Although I enjoy gin, whisky is still my favourite drink. There’s so much variety and it’s in my blood. I love Glenmorangie, Springbank, The Macallan and Highland Park– a great whisky. I’m also partial to Glengoyne, and I always get an interesting bottle of it from my mate Leonard [Russell, managing director of Glengoyne owner Ian Macleod Distillers] every Christmas. The finish lingers for a while and hesitates on caramel and butterscotch undertones before moving into the final stages of some big malt and citrus fruit flavours. The just-as-interestingly-named Pig’s Nose, a play on the phrase smooth as a pig’s nose, is another wonderful malt to come out of Spencerfield, and it was created by the legendary Richard Patterson.

NEAT IS ALSO NEAT – But make sure the Monkey comes first: Add a dram of Monkey Shoulder blended scotch whisky to your glass, then add 3 ice cubes to your drink. Trust us, we don’t Monkey around when it comes to great whisky. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. It opens with a nose of soft toffee and floral notes. There is a lovely fruitiness to it, with juicy melon and peach coming out. As to be expected from Gordon Ramsay: Uncharted, Gordon Ramsay himself didn’t just show up, chat with distiller Peter Bignell, buy a bottle of Wholly Shit and then head off to gather his next ingredient. Ramsay participated in the Wholly Shit process, and the experience involved some… well, shoveling. Let it not be said that Ramsay isn’t willing to participate in the process of Uncharted despite his success in more conventional kitchens!

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Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Gordon's pretty much game for anything, as long as it's got purpose. I think that if I ever had him do something that was strictly... because it was funny or something like that, that would not be well-received. But if it's got purpose, I mean, the fact is they needed extra fuel for the smoker. So he understood, this is how we do it. So he's usually game as long as there's a reason for it. Sometimes he'll look over at me and roll his eyes and say, 'Come on, Jon.' But I figure if I'm not pushing him to his limits, I'm not doing my job.Regardless of whether the Service offers the functionality to contribute, you are solely responsible and liable for any content and information that you create, upload, post, publish, link to, duplicate, transmit, record, display or otherwise make available on the Service or to other Members, such as chat messages, text messages, videos, audio, audio recordings, music, pictures, photographs, text and any other information or materials, whether publicly posted or privately transmitted (“Contributions”). Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). Spencerfield itself was started as a family business by Alex and Jane Nicol and is situated in the Firth of Forth.

The first incarnation of Sheep Dip whisky was Original Oldbury Sheep Dip, an 8-year-old blend of 16 single malts. The quaint and intriguing name was allegedly (I’ll repeat that, allegedly) chosen to ensure that West Country farmers could put invoices for cases of it through their books without accountants noticing.

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With Water: A few drops of water make the licorice/anise note more piercing, now smelling more like cardamom. Other than that, no change except for a slightly sweeter root beer note on the finish. I don’t see a reason to bother with water for this dram. Richard Paterson, third generation Master Blender, has taken 16 single malts from all parts of Scotland and created this blend and paid homage to all those crafty farmers by naming it Sheep Dip. My first thought upon seeing the name was how common it seems to be to draw associations between whisky and animals, but I’m a fan of Monkey Shoulder which sounds even weirder so… why not? Sheep Dip was first bottled by a gentleman farmer and publican as his in-house whisky around 1974. The pub was in Oldbury on Severn, and as its popularity grew with the locals, so the small concern of MJ Dowdeswell & Co Ltd grew. It eventually managed to supply the likes of Fortnum & Mason and enter the US, Canada and New Zealand markets. Finish: Short. Licorice again, and a fading bitterness, including some oaky mouth-drying tannins. Fades without much else.