Craigellachie Single Malt Scotch Whisky, 15y 2006
Speyside, The Whisky Cellar, 750 ml
The full-bodied Craigellachie Single Malt matured in an ex-bourbon cask and received a 2-year finish in a «first fill» Pedro-Ximénez Sherry Octave cask, which gives it a deep amber colour. The nose is highly complex, characterised by dried fruits, slightly salty caramel and cinnamon spices. The palate reveals a tremendous richness of flavours and it finishes with Craigellachie's signature «meaty» character. This is an exclusive bottling for Baur au Lac Vins in collaboration with The Whisky Cellar. There are only 87 bottles of this exclusive whisky.
Cask is All Important!
Two Scotsmen, Keith Bonnington, founder of The Whisky Cellar and Jimmy Roser, Managing Director of Baur au Lac Vins explore the art of whisky making by talking – and drinking a fine selection of superb Scottish whisky.
The Whisky Cellar
The Whisky Cellar was founded in 2017 as an independent Scottish bottler by whisky expert Keith Bonnington
Bonnington, who lives in the heart of Edinburgh, can look back on a career in whisky spanning almost two decades. For over 10 years he was responsible at Edrington for brands such as the Macallan and Highland Park.
Speyside: Das Herz der Whisky-Kultur
Geografisch gesehen ist die Speyside ein kleiner, nordöstlich gelegener Teilbereich der Highlands. Doch das Hügelland zwischen den Städten Inverness und Aberdeen, durch welches das Flüsschen Spy fliesst, das der Region ihren Namen gibt, ist das Herz und der Nabel der schottischen Whisky-Herstellung und Single Malt-Kultur. Nicht weniger als 50 der insgesamt 108 schottischen Destillerien sind hier beheimatet. Die Speyside-Malts bestechen mit ihrer Komplexität und Eleganz.
Scotland – Wild history, warming whisky
Whiskey, bagpipes, kilts – These are the most famous elements of Scottish culture. It has not been conclusively determined who invented whisky. The Scots and Irish both argue that they invented the “water of life.” Food and drink definitely tops the Scottish export categories. Every second, around 40 bottles of whisky are purchased. So it’s hardly surprising that whisky makes up around 80 percent of total food and drink exports.