Region : Scotch Whisky Single Malt Highland
Alcohol : 47%
Volume : 700ml
Website : https://www.fettercairnwhisky.com/en/
COLOUR
Amber gold.
TASTE
Banana, citrus fruit and plum, combines with raisin, fig and ginger bread.
FINISH
Spiced pear, caramelised orange and coffee, tempered by liquorice that then makes way to morello cherry, plum and treacle.
1824
Our founder, Sir Alexander Ramsay was one of the Scottish landowners who campaigned to license Scotch Whisky distillation. In 1824, he was one of the first to apply for a license, and the Fettercairn distillery was opened.
But despite Ramsay’s campaigning for regulation, he was a canny businessman, and he recruited illegal whisky makers to be his first stillmen. He recognised only they had the knowledge and skills he needed. So, from our very beginnings, we’ve been doing things a little differently in the pursuit of great whisky.
1829
In 1829, Ramsay's Fasque estate, on which the distillery buildings sit, was sold to the Gladstone family. Their most famous son was William Gladstone – British Prime Minister four times during the late nineteenth century. Gladstone was a great friend to the Scotch Whisky industry. He abolished the taxes on malt and the Angel’s Share, and introduced legislation allowing Scotch to be sold in glass bottles for the first time.
1861
The village of Fettercairn has as rich a history as the distillery. It lies in the heart of rich farming land – a beautiful rural setting which has always attracted visitors. On 20th Sept 1861, Queen Victoria and her husband Albert snuck away from nearby Balmoral to stay incognito at the Ramsay Arms (still the village pub). They enjoyed drinks and a meal, all in secret. The villagers later raised a monument to commemorate the visit – an imposing arch which still stands in the centre of the village.
1950s
The introduction of the cooling ring.
In the mid-1950s, the whiskymakers at Fettercairn experimented, seeking ways to create a purer expression of their spirit. They found that pouring water down the still cooled the copper, increasing condensation inside so only the lightest vapours could rise for collection. They fashioned a copper tube around the top of the still to continually douse it with water - an ingenious and practical solution which remains unique in Scotch whisky-making to this day.
Water
Pure and clear mountain water - a key element in our whisky-making process
Located in the foothills of Scotland's Cairngorms, we don't just use crystal-clear mountain water as an ingredient in making our whisky, it also cools the copper of our stills. It pours down the outside of the stills from our unique cooling ring, creating more condensation within, ensuring only the finest vapours can rise to the top for collection.
Stills
Our stills, and their unique cooling rings, capture only the purest expression of our whisky's character
We drench our stills in water, cooling the copper and increasing condensation so only the lighter vapours rise. Over years, as the cooling water cascades down the copper, the stills turn a lush teal – a colour seldom seen in the world of whisky making. And the reason it graces every single bottle of and carton of our whisky.
Casks & Warehouses
After distillation, casks are hand selected to compliment and honour our tropical new make spirit before they are tucked away to rest and mature in one of our 14 dunnage warehouses.
With each release of Fettercairn whisky we celebrate the treasure trove of our aged and rare whisky, carefully cared for in our dunnage warehouses by our Fettercairn distillery team over the years
Matured for 22 years in first fill American ex-bourbon casks, this single malt showcases the signature tropical character derived from our copper cooling ring distillation process unique to our Fettercairn distillery and honours our approach to whisky making.
