Technical information
Provenance Provenance
INGREDIENTS -
FORMAT 70 cl
GRADATION 46.0%
COUNTRY Inghilterra
TYPE Whisky
REGION -
PRODUCTION AREA -
Provenance

Provenance - Royal Brackla 2013 - 8 anni - Highland - 70cl - Boxed

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-31%


Recommended price: $110.04
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$110.04

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From the heart of the Scottish Highlands, the Provenance Royal Brackla 2013 is a whisky that represents a pure and sophisticated expression of this renowned distillery. Distilled in 2013 and aged for 8 years, this single malt stands out for its artisanal excellence and its elegant presentation in a case, ideal for collectors or as a prestigious gift.

On the nose, the Royal Brackla 2013 offers a rich and complex aromatic bouquet. Notes of ripe fruit, such as red apple and pear, blend with hints of vanilla and a light touch of caramel, giving the whisky an inviting and layered olfactory profile. There are also hints of sweet spices and a subtle trace of peat smoke, which adds depth without overpowering the other aromas.

On the palate, the whisky is smooth and enveloping. The entry is sweet, with flavors of syrupy fruit and honey, which evolve towards warmer baking spice flavors, such as nutmeg and cinnamon, creating a perfect harmony with the notes of oak and toasted malt that emerge in the prolonged and warm finish.

The texture is rich and oily, with an impeccable balance between sweetness and aromatic complexity that extends into a persistent aftertaste, leaving a pleasantly warm and spicy sensation.

This whisky is not only a pleasure for the palate but also an expression of the unique terroir of the Highlands, making it a must for Scotch whisky enthusiasts seeking an authentic and richly nuanced tasting experience. The Royal Brackla 2013 is, without a doubt, a distillate that celebrates the art of Scottish distillation with great dignity and refinement.


How to serve

Glass:

Bicchiere Tumbler

Serve to:

18-20°C


When to drink it:

In ogni occasione

Production area

-
-

Producer: Provenance

Official Awards

Expert Prize Description Vintage

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