Posted 20 hours ago

FETTERCAIRN 12 YO Highland Single Malt Scotch Whisky, 70 cl

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Nowadays, it has become popular not to use this process before bottling the whisky, as the market is eager to buy more ' natural' and ' organic' products. 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 Review - The Dramble

The reason I'm starting my review in such a manner is because, while I was preparing for my tasting session, I was getting conflicting information: people that I consider ' those in the know' concerning whisky, told me that the Fettercairn 12 was, I paraphrase, ' not worth it', 'too expensive', and 'a stinker'.Lastly, before I offer up my tasting notes, let me briefly talk about one of the biggest selling points of the whisky industry: the price. I have noticed that more and more people have started sending me links to newspaper articles stating that "a single malt of brand X, of Y years old, was sold at an auction for ZZZZZZ dollars/euros/pounds sterling". For the majority of whisky drinkers it is the 12 year old that is most likely to draw attention. I find myself a little concerned with its price point, however, and fear the dreaded ‘p’ word may have been sprinkled liberally over the marketing meetings that led to its release. The premiumisation of whisky is getting rather out of hand of late, with largely unheard of brands suddenly declaring themselves luxury items and hiking their prices accordingly. This is particularly galling with a distillery like Fettercairn, that hasn’t been without image problems in the past. Nevertheless it seems we are expected to forget this and accept the new single malt is worthy of a higher price point. As opposed to being an entirely different beast, this PX finished Fettercairn clearly presents similarities to its standard 12 year old cousin. The underlying character of malty, yeasty, fruitiness is present and correct – and it’s still interesting – offering more stimulation than many run-of-the mill 12 year old bottlings. But, whether the Pedro Ximenez finish has actually elevated the experience is, to my palate, open to question.

Fettercairn 16-year-old - Ratings and reviews - Whiskybase Fettercairn 16-year-old - Ratings and reviews - Whiskybase

If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect. Maturation: Aged in American White Oak Ex-Bourbon Barrels and finished in a Pedro Ximinez Sherry Cask.

Fettercairn is a distillery who’s differences are more visually apparent than most. An open-topped mash tun (always fun to see in operation) produces a cloudy wort – this results in a more malty, nutty and spicy spirit style as opposed to a clear wort which centres on sweetness rather than cereal character. But, perhaps the biggest alteration from the norm comes with Fettercairn’s stills. Thoughts: It’s actually a pleasant wee sipper of a dram but inevitably struggles to justify the price tag. There’s nothing radical going on but it’s a well executed example of a highland malt flavour profile. There’s some depth to the flavour profile and it feels like some decent casks have gone into it.

Fettercairn | Scotch Whisky Fettercairn | Scotch 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.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.

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