Region : Scotch
Alcohol : 40%
Volume:700ml
TO THE EYE
In appearance, each bottle has a crisp golden honey hue. What gives whisky its colour? The maturing process over 12 years as the liquid comes into contact with the barrel. The longer a whisky matures will determine its colour and flavour profile.
TO THE NOSE
A Single Malt Scotch whisky with a distinctive aroma of crème brulee to the nose with a burst of citrus and then the signature nuttiness and green leafiness you would expect from Auchentoshan.
TO THE TONGUE
A smooth whisky taste with sweet notes along with hints of tangerine and lime characterise this 12 year old.
TO THE END
This particular whisky offers a gingery and slightly dry finish with a pleasant, lingering nuttiness.
1823 AUCHENTOSHAN DISTILLERY IS ESTABLISHED
Established in the Dunbartonshire estate of Auchentoshan in 1823 by one Thorne, an engineer from Greenock. Who manufactured the ‘inter alia’ distillery plant.
1878 Auchentoshan had passed into the ownership of C.H. Curtis and Co Ltd. Also of Greenock and had an output of the order of 50,000 gallons a year.
1903 Brewers, distillers and wine merchants, George and John McLachlan take over the Auchentoshan distillery site.
1941 A German bomb raid severely damages the distillery, destroying a warehouse. Whisky production was stopped during World War II, due to the targeting of the River Clyde and its shipyards.
1960 Acquired by J & R Tennent of Wellpark Brewery, Glasgow, which was absorbed by Charringtons in 1964 and later merged to become Bass Charrington in 1967.
1969 Auchentoshan is sold to hospitality company Eadie Cairns, which began to sell Auchentoshan as a Single Malt through its own hotels and restaurants.
1984 The distillery is sold to Stanley P Morrison (later Morrison Bowmore) for £325,000.
1994 Suntory buys Morrison Bowmore.
2002 Auchentoshan Three Wood is launched.
2013 Auchentoshan Virgin Oak is released.
2016 The New Malt Order is launched with the Bartender’s Malt.
2019 NEW PACK RELEASE
The New Bold Pack is launched, breaking traditional malts stereotypes and reinforcing our urban roots. Whisky enthusiast.
WE MAKE A BEER
At its purest, whisky production is beer distilled.
How Auchentoshan whisky is made, step by step
Our trademark clean, complex character starts with malted optic barley. Gently kilned, completely unpeated barley lets the Auchentoshan taste shine through, from our distillery in Glasgow.
We grind the barley to suit our lauter tun. It’s vital we have evenly milled starch grits, maximising the amount of starch that magically transform into sugars during mashing. All this hard graft means a fresh-tasting, clear wort from the lauter tun.
We feed the milled, malted barley – and pure water – into our lauter tun at 63.5°C. The heat helps turn the starches into sugar. After two fillings we are ready for fermentation – the third filling is used as the first water in the next mash.
WE TRIPLE DISTIL IT
Distillation takes our Distillers Beer from around 8% ABV (alcohol by volume) up to 81%. No other Scottish distillery insists on triple distilling every drop – double whisky distillation usually reaches just 70% ABV. The Auchentoshan story is about Distilling Different to create a Lowlands whisky.
WE TRIPLE DISTIL EVERY LAST DROP
WHAT IS TRIPLE DISTILLATION?
And what does it mean to be the only Triple Distilled Single Malt in Scotland that insists on it for every drop?
Auchentoshan new make spirit is the highest distillate produced by any Single Malt distillery in Scotland.
Because we distill away all the impurities in the liquid, strong notes of fruit and citrus come through.
It also makes the spirit more prone to the epic woodiness that comes from the casks in maturation.
This makes Auchentoshan the smoothest, most delicate tasting Single Malt Scotch whisky.
It’s more time consuming.
It’s more expensive.
It’s absolutely unique.
WE WAIT
Our oak casks have a huge influence on flavour - so we spend a lot of time and money selecting them.
The right casks.
The right setting.
The right weather.
If a spirit wants to be called Single Malt Scotch Whisky, it must be matured in oak for at least three years - no less. We go much further.
Our whisky is matured in casks which held bourbon, sherry or fine wine. A selfless act of recycling? Not quite. It's an essential step in creating Auchentoshan - the spirit and the wood work together over many years, lending colour and flavour to the finished whisky.
So it's no surprise we spend so much time and effort selecting precisely the right casks - or indeed in balancing the unique flavours each cask imparts. That way, we create a whisky with flavours right across the spectrum.
