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$114
An official Ballechin, an 11 year old, 2011, at 59.2%. A rich, smoky fruit over an oily body, with dried fruit, fig and walnut from the cask. The tiny stills and worm tubs give a rich, oily, smoky spirit. Peated to around fifty parts per million, named after a lost local distillery. This is the oily, smoky malt of Ballechin.
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Description
An official release of Ballechin, an 11 year old, from 2011, cask 266, at 59.2%, 881 bottles in all. Ballechin is the smoky side of Edradour, a heavily peated malt from Pitlochry. It is one of the smallest traditional distilleries in Scotland, long run by just two or three hands.
The spirit was drawn off the tiny stills and cooled in worm tubs, smoke over an oily spirit, building the rich, peated Ballechin style. Maturation came in an Oloroso cask, layered over the rich Edradour make. Integration folds eugenol (clove) and vanillin (vanilla) into the smoky malt, the body fuller and oilier. Years in oak round the spirit, the dried fruit and chocolate deepening over the oily core. Its tiny copper stills and worm tubs give a rich, oily, full bodied spirit. A rare Morton refrigerator still cools the wort, one of the last in use in Scotland. Maturation in the dunnage warehouses at Pitlochry is slow and steady.
At 59.2%, undiluted, it is deep and concentrated. A smoky, fruity richness, with dried fruit, fig and walnut from the cask. A dried fruit and a tarry oak give it depth. It finishes long, rich and smoky. This is a heavily peated Highland malt from Pitlochry.


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