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FETTERCAIRN 12 YO Highland Single Malt Scotch Whisky, 70 cl

£9.9£99Clearance
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Fettercairn 12 year old PX Finish Review - The Dramble Fettercairn 12 year old PX Finish Review - The Dramble

As the Fettercairn12 is celebrated as the ' re-launch' of the brand, it might be interesting to read up on the distillery's public image. It's a good selling point, but it does not say anything about the taste. On this, the community is divided as well: Maturation: Aged in American White Oak Ex-Bourbon Barrels and finished in a Pedro Ximinez Sherry Cask. Distillation at Fettercairn is still a process of evaporation and condensation – so, as my friends would suggest – exactly the same as everywhere else. However, not only is the distillery’s cooling ring unique, it’s also an integral part of what makes Fettercairn unique – both in terms of industrial innovation and also as a key contributor to their spirit character and whisky style. It’s these differences which keep me visiting distilleries - time and time again. And if we want our whiskies to have marked differences in aromas and flavours, and not become a homogenised corpus of liquid, it’s these differences which should be celebrated.Taste: The natural weight of the spirit isn’t allowed to shine at 40%. There’s some viscosity, but once it gets beyond the front of the mouth it feels underpowered and rather anaemic. The flavour delivery is better – orange sherbet, stone fruit preserves, dried mangos and a side bowl of stewed currants. Running throughout – characterful distillery notes of maltiness, porridge and yeasty bread - livened by white pepper and allspice. Resting is beneficial, offering an easier equilibrium between the spirit and the cask. It adds orange liqueurs and stem ginger whilst assimilating some of the sourer notes into the sweeter ones. Patience Padawan. Some consider chill filtering to be a process during which the flavour of the whisky changes. The residue, especially the esters (little molecules providing for flavours and aromas), is removed. 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". Because of chill filtering, and a couple of other things, brands are able to keep producing whisky that tastes and smells the same. This is especially helpful for mass-market products. It has nothing to do with quality, however. If that is a bit much, here's the gist: chill filtration makes sure your whisky does not 'fog up'. It removes the fatty acids, proteins, and esters from the whisky, and these are responsible for your whisky turning less translucent.

Fettercairn | Scotch Whisky Fettercairn | Scotch Whisky

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). Perhaps it was because the 'old' Fettercairn distillery was never very popular with whisky journalists. But that's the old distillery, and here's an article about it by Whiskymag.com. Old whiskies are more expensive, partially, because there's simply less to bottle after their full maturation. Without prejudice to the section Liability below, the Service may be temporarily unavailable during maintenance, updates, etc. We shall make reasonable efforts to inform you of any unavailability due to maintenance or updates. People who do not think that chill filtering is a bad thing often mention that it allows whisky makers to keep producing an expression which, on the level of flavours and aromas, is more consistent.Contrary to popular belief, single malts are also 'blends', but there is a huge difference with blended whiskies: a blended whisky has whiskies from different distilleries blended together, whereas a single malt whisky is a blend of casks which contained the same type of distilled malted barley, and the casks all came from the same distillery. 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. Nose: Fruity, apricot, peach, plum, raspberry, floral, rose, turkish delight dusted with icing sugar, yeasty, ginger and orange marmalade on toasted malt loaf/soreen. Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise.

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

A single cask whisky is exactly that: whisky from one cask from one distillery. If the amount of casks you use is limited, your price per bottle will rise as well. In 1830, Sir Alexander sold the distillery as well as Fasque Estate to Sir John Gladstone, father of William Ewart Gladstone who would be Prime Minister on four occasions over the course of the 19th century and, during which time, he would not only legalize the selling of bottled whisky to the public, but also scrap the Malt Tax. If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect. Single malt whiskies are also more expensive than other whiskies. A single malt whisky is defined as "whisky made from malted barley, at a single distillery, aged for at least three years in either American oak or European (Spanish) oak casks, and bottled at a minimum ABV of 40%" (Glenfiddich.com).Fettercairn distillery was founded in 1824 by Alexander Ramsay, owner of the Fasque Estate beneath the foothills of the Grampian Mountains. Following the Excise act of 1823, Ramsay converted an old Corn Mill on his land into a distillery but was sadly unable to make a success of it. By 1829 he had lost his fortune and his estate, distillery included, was sold to the Gladstone Family. 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. I preferred the standard 12 year old, the nose has some extra fruit and florality but the PX flavours don’t really shine through here just add a little extra to an already sweet and fruity malt. Score 73/100 Don’t take my word for it: 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. 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.

12 Year Old | Fettercairn Single Malt Scotch Whisky | Fettercairn

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). Taste: Pedro Ximinez sherry casks enhance Fettercairn’s signature tropical fruit notes and add a layer of sweet complexity. Peach, guava, and blood orange, with subtle liquorice. Hints of maple syrup and crème brûlée. 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'. This maturation needs to happen on wooden casks made from oak not exceeding 700l in volume (Scotch Whisky Act of 1988 and 1990). Additionally, to be legally classified as (Scotch) whisky, "[t]he law states that whisky must have a minimum alcohol content of 40%" (Whisky.com).

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