Meikle Tòir The Original 5 Year Old Whiskey

Appearance: Radiant amber, reminiscent of a Highland sunset, this Scotch whisky captivates the eye with its rich and warm hue. Swirl the glass, and watch as the liquid gracefully coats the sides, promising a luscious and indulgent experience. Nose: As you bring the glass to your nose, be prepared for a symphony of aromas that dance harmoniously. The initial notes are a delicate embrace of sweet honey, intertwined with the warmth of oak. Subtle hints of dried fruits emerge, adding a layer of complexity to the bouquet. Palate: Upon the first sip, Meikle Tòir reveals its meticulously crafted profile. A medley of flavors unfolds, with a velvety wave of vanilla and toffee enveloping the palate. The whisky's five-year maturation period imparts a perfect balance, allowing the sweetness to be complemented by a gentle touch of spice. The texture is smooth and inviting, inviting you to savor each sip. Finish: The journey culminates in a finish that lingers gracefully, leaving a warm and satisfying sensation. Meikle Tòir's aftertaste is a testament to the craftsmanship invested in its creation – a subtle reminder of the rich Highland heritage that defines this exceptional Scotch whisky.

Meikle Toir – meaning 'big pursuit' – is a range of peated whisky produced at Glenallachie distillery and guided by master distiller Billy Walker. This is the flagship release, matured in a combination of ex-bourbon and ex-rye casks, alongside virgin American oak.
In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1495 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae", enough to make about 500 bottles. James IV of Scotland (r.
SINCE 1763. Scotland's Oldest Working Distillery. The Glenturret brings together the hard-won wisdom of generations of distillers with the imagination of contemporary masters to craft moments to treasure in spirit and glass. ...
The earliest documented record of distilling in Scotland occurred in 1494 in the tax records of the day, the Exchequer Rolls. An entry lists “Eight bolls of malt to Friar John Cor wherewith to make aqua vitae.”
The earliest direct account of whiskey making is found in Scottish records dating from 1494. The whiskeys produced in each country are distinctive in character because of differences in the method of production, the type and character of the cereal grains, and the quality and character of the water employed.In distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporise and pass over the neck of the still into either a condenser or a worm – a large copper coil immersed in cold running water where the vapour is condensed into a liquid.
The three main ones are grain, water, and yeast, with the former in particular varying based on geographical origin and style of whiskey. In the broadest sense, whiskey is simply a spirit distilled from a fermented grain mash.

Size: 750 mL

Proof: 50%
*Please note that the ABV may vary