Cambus Single Grain Scotch Whisky, 33y 1988
Lowlands, The Whisky Cellar, 750 ml
Cambus Distillery closed its doors to production for the last time in 1991. It was built in 1806 and converted from malt to grain in 1836 during the first industry boom of Blended Scotch. In its heyday, Cambus was regarded as the crème-de-la-crème of grain whisky for blending, considered to add mild, sweet and mellow characteristics to the spirit. Upon its closure, there was a tightening up on stock availability so we were delighted to lay our hands on two ex-Bourbon hogsheads from 1988. The aromas of the nose are light and fresh from the distillate which opens up to buttery cream with time. On the palate you find: Top quality grain characteristics – desiccated coconut, lemon zest, white chocolate and ginger spice with a dusty old oak backdrop from the time in wood. The finish is creamy sweet with a dusting of white pepper heat. Long and sumptuous, light and delicate. A real pleasure to drink whiskies of this ripe old age.
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.
Lowlands: Hochprozentig subtil
Gelten die Inseln und das Hochland mit ihren idyllischen Landschaften als Imageträger der Single Malt-Kultur, so sind die dicht besiedelten Lowlands das industrielle Herz Schottlands. Doch auch hier konnte der Niedergang der Whisky-Kultur in den letzten Jahren gestoppt werden. Rund ein halbes Dutzend Destillerien, die sich grösstenteils in den nördlichen Lowlands unweit der Metropolen Glasgow und Edinburgh befinden, sind heute wieder tätig und produzieren mehrheitlich leichte und sehr ausgewogene Brände.
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.