Stein Inn

Speyside

Knockando

12 yr old   40% abv

In Gaelic, Knockando (Cnoc-an-dhu) means “little black hillock”. Complex, smooth, flowers, nutty, and a hint of mint near the end. (Evening)

Longmorn Glenlivet

12 yr old   40% abv

Full bodied wih fruit under tones. (After dinner)

Longmorn Glenlivet

25 yr old

Longmorn

15 yr old   45% abv

Smooth, sweetish, delicious, clean. Spun sugar. Never cloying, though. Crunchy dryness. (After dinner)

Longmorn Cask

The Macallan

10 yr old   40% abv

Full sherry, and malt. (After dinner)

The Macallan

18 yr old   43% abv

Sherry, nutty, full of power.

Macallan Fine Oak

21 yr old   43% abv

Liquid Gold.

Macallan 1876 Replica

40.6% abv

Produced to demonstrate the way MacAllan used to taste, oak and silk. (After dinner)

Mortlach

16 yr old   43% abv

Sherry, peat, dry barley flavour. It is an important contributor to Johnnie Walker blends. (After dinner)

The Singleton

10 yr old   43% abv

Small hint of licorice, sherry. (After dinner)

Smiths Glenlivet

15 yr old   40% abv

Firm Gingery, aromatic, smooth. (Aperitif)

Strathisla

12 yr old   43% abv

Strathisla

12 yr old   40% abv

Strathisla is the oldest distillery in the highlands of Scotland dating from 1786. It started as a farm distillery as an alternstive to the failing flax industry. The water for the distillery is drawn from the nearby Broomhill spring, which had previously been used by Dominican Monks for brewing beer in the 13th century. Strathisla was originally know as Milltown and then Milton, it became Strathisla in 1876. It was purchased by Chivas brothers in 1949. Chivas describe Strathisla as their spiritual home.The distillery produces 2.4 million litres a year. Colin Scott master blender of Chivas has said “This classic speyside malt has a deep fruitiness with a complex array of nutty and hay-like flavours and is the heart of all Chivas blends”

After dinner drink long and calming!

Tamdhu

No age   40% abv

Tamdhu still uses a Saladin box. Charles Saladin, a Frenchman, invented a process able to rationalize the production of malt. He substituted a kind of box (50 meter long and 1,5 meter deep) to the traditional. This box has metallic mixers to avoid destruction of the grain by the warmth produced by the germination. Aeration happens by micro perforations in the bottom of the box. Some distilleries installed such a system, even if most of the distilleries stopped producing their malt.

Toffeeish, slight hint of peat, light. (Anytime)