Linkwood Single Malt Scotch Whisky, 12y 2008
Speyside, The Whisky Cellar, 750 ml
The Linkwood distillery first produced its light, fruity and fresh Speyside single malt back in 1824. The distillery's typical fruity aroma is achieved through the generation of an ultra-clear piquancy and slow distillation in copper alambiques. This whisky was matured for 10 years in an ex-bourbon hogshead before being finished for a further 2 years in a new red wine cask from the venerable Château Lafite appellation. Warm aromas of spice with a touch of joss and orange zest rise into the nose before being further carried on the palate by black tea, ripe figs and red berries. The finish draws to a close in a finale marked by the delicate aroma of smoked almonds. This is an exclusive bottling for Baur au Lac Vins in collaboration with The Whisky Cellar.
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.