It's a fun bottle to have in a range of other 12 year old whiskies to offer up some contrast in your collection, if you are willing to spend a bit more money. I also like unicorns. It turns out that when you leave your whisky non-chill filtered, you can still counter the 'fog' in the bottle by raising the alcohol percentage to 46% ABV (Whisky.com). That's understandable, as you do not want to anger a distributor or brand in such a way that they refuse to provide you with subsequent samples. But what is the possible downside then? As a finish, more vanilla, with barely any dry element to round the dram out. Very down-to-earth, easy to process. Okay in my book, nothing bad about it at all.

Fettercairn 12 year old PX Finish Review - The Dramble Fettercairn 12 year old PX Finish Review - The Dramble

Moreover, our perception of alcohol by volume percentages is twisted, as we think that 'more expensive bottles, with higher ABV percentages, are automatically better whiskies'. By Barry Bradford on December 5, 2019 • ( 1 Comment ) Fettercairn 12 Years Old Pedro Ximenez Sherry Cask Edition (40%, OB, 2019) A fresh, floral start on the nose, wood chips, vanilla, grassy hay notes, somewhat pungent, with vanilla and shortbread, fruity of apple and pear. Slightly artificial sweetness such as chewing gum or gummy bears, This might have been the longest 'running-up-to-reviewing-a-whisky' I have ever written. But I think it serves a purpose. 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.This is not a problem to me, as I am only tasting this version of the expression. As Whisky For Everyone correctly states: " it is difficult to compare as no one releases the same whisky in a chill filtered and non chill filtered form" (whiskyforeveryone.com). If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision. The new Fettercairn’s 12 year old is a pleasant surprise – it’s characterful with something to say – combining defined fruitiness with a malty core. I can’t help but wonder what this might be like at 43% or even 46% - I’m entirely sure that the mouthfeel and delivery of flavour would be more precise and defined, but nevertheless as it stands, this is a tasty and competent whisky. Maturation: Aged in American White Oak Ex-Bourbon Barrels and finished in a Pedro Ximinez Sherry Cask.

Fettercairn 12 Year Old - Tyndrum Whisky Fettercairn 12 Year Old - Tyndrum Whisky

Whiskybase B.V. is the Dutch private limited liability company, having its statutory seat in Rotterdam, The Netherlands and its office at Zwaanshals 530, 3035 KS Rotterdam, The Netherlands. Whiskybase B.V. is registered with the Dutch Chamber of Commerce under no. 52072819.This is done mostly for cosmetic reasons – to remove cloudiness – rather than to improve taste or consistency. Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works by reducing the temperature sufficiently so that some fatty acids, proteinsand esters (created during the distillation process) precipitate out and are caught on the filter." (Chill filtering, Wikipedia).

Fettercairn 12-year-old - Ratings and reviews - Whiskybase

I could also start talking about deliberate acts to drive prices up by making whisky less available or 'market-exclusives', but that would muddle up the point I'm trying to make here.I’m often asked by my non-whisky friends why I visit so many distilleries. Surely, they say “….they’re all exactly the same, haven’t you seen it all many times before?”. Well, in technical sense yes – water, barley and yeast = whisky – and the processes of mashing, fermentation and distillation are common across all distilleries in their essence. But, it’s the differences – some incredibly subtle – at each and every stage of the whisky making process which result in marked variances of the end liquid. The minutiae of the processes operated across different distilleries * are* different. And they’re important. A change here, or a change there will have a dramatic effect on the flavour and character of the eventual whisky. To the uninitiated it’s easy to understand why things might look the same, but under the hood, there’s a reason why whiskies are different. However, the Gladstone family were hands-off owners (fun though it is to imagine ‘The People’s William’ getting to grips with distillation).Allowingthe distillery to be run by tenants, they retained ownership until 1923. A short period (mostly in mothballs) under the control of Ross & Coulter ended when Fettercairn was sold to Associated Scottish Distilleries (ASD, the Scotch arm of National Distillers of America which, at its height, owned Bruichladdich, Glenury Royal, Glen Esk, Glenlochy, Benromach and Strathdee). Nothing in the Terms shall exclude or limit our liability for fraudulent misrepresentation or for death or personal injury resulting from gross negligence or willful misconduct by us. Additionally, to be legally classified as (Scotch) whisky, "[t]he law states that whisky must have a minimum alcohol content of 40%" (Whisky.com). Well, as always, Wikipedia is your friend: " Chill filteringis a method in whisky making for removing residue.In chill filtering, whisky is cooled to between −10° and 4° Celsius(often roughly 0°) and passed through a fine adsorption filter.