Cragganmore 12 Years Old

Cragganmore from the distillery, a 12 year old, at 40%. Cragganmore, on the River Spey at Ballindalloch, is the heart malt of the Old Parr blend. John Smith reputedly weighed over twenty stone and could not use the railway he loved, too large for the carriages.

It was distilled in flat topped stills with worm tub condensers on Craggan Burn water, giving the meaty, malty spirit at its heart. An ex-Bourbon barrel shaped it, vanilla beneath the savoury, malty character. Integration folds eugenol (clove) and vanillin (vanilla) into the malt, the savoury body fuller and deeper. A Port wood finish, the Distillers Edition style, adds plum and dark berry to the malt. Its spirit stills are flat topped with a wide neck, an unusual shape that builds a complex, fragrant spirit. Long ageing turns the fresh fruit towards dried fruit, fig, leather and a warm spice. It is often called one of the most complex of all the Speyside malts.

At an approachable 40% it is soft and easy. Apple, dried fruit and a meaty edge, with a soft vanilla from the oak. A baked fruit and a warm spice lift it. The finish is long, complex and savoury. This is Cragganmore, the heart of Old Parr.