ABOUT THE WHISKY
Located on the outskirts of Elgin in the Speyside region the Linkwood distillery dates from 1821 when Peter Brown - the then manager of the Linkwood Estate - began production with two stills. It has remained in production almost continuously since with regular upgrades taking place - most significantly in 1972 when a new distillery with four extra stills was built opposite the older buildings. These six stills (three wash and three spirit) are responsible for the iconic flavour that Linkwood is famed for, as is an adherence to tradition - although perhaps not as much these days as a superstitious Gael called Roderick Mackenzie who ran the distillery after the takeover by the Distillers Company Ltd in 1936. He famously refused to remove even the cobwebs in the stillhouse in case it affected the quality of the spirit. Drawing it's water from the springs of Millbuies Loch the Linkwood has a combination of texture and delicacy that is much prized by malt whisky fans and blenders alike. In fact, although it was on the shortlist to become the Speyside representative in the Classic Malt range the majority of production these days is used for blending (notably Johnnie Walker and White Horse) leaving as little as 1-2% to make its way to the world of Single Malts.
The nose immediately suggests a smoky - if not peaty - malt and the notes of warm embers mingle with banana bread and lemon peel. On the palate this smoky quality brings to mind the distinctive, slightly ashy nature of charred oak combined with layers of roasted banana, milk chocolate and praline. The finish marries salty chocolate and smoked almonds in a delicious, lengthy experience.
This exclusive bottling - as with many of the independent bottlings of Linkwood - is exceptional value for such a high quality single malt.