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Whisky - Distillery of the Year Finish Bourbon e Columbian Oak 70cl - Astuccio - Isle of Raasay
Isle of RaasayWhisky 70 cl 50.7% vol Notes of vanilla, caramel, spicy wood
$116.78−16%($166.83/ℓ)
Recommended price: $139.38
Excise and customs charges incl. (EU, CH, US only)
Technical information
- Producer
- Isle of Raasay
- Type
- Whisky
- Format
- 70 cl
- Gradation
- 50.7%
- Aromatic profile
- Notes of vanilla, caramel, spicy wood
- Ingredients
- Malted barley, water, yeast
- Type of cask
- Bourbon and Colombian oak finish
- Distillation method
- Distillation in traditional pot still
- Number of distillations
- 2
- Filtration
- Not cold filtered
- Color
- Golden amber
- Consumption
- At room temperature, neat or with water
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Full-bodied and immediately pleasing, this Isle of Raasay single malt makes the most of a double maturation that interacts naturally: the sweetness from the bourbon finish emerges with vanilla, caramel and a subtle citrus rind, while the influence of Colombian oak adds a drier, spicier texture with toasty hints that steady the sip.
On the palate there is a balanced construction, soft yet incisive, with a warm progression that gives way to a light savoriness and a persistence that invites a second taste without weighing it down. Bottled in a 70 cl bottle and presented in a box, it’s a whisky suited both to attentive tasting and to more convivial occasions; a few drops of water can open the aromas without upsetting the harmony. It pairs well with dark chocolate, aged cheeses and caramel-based desserts, or can be enjoyed neat as a contemplative digestif that prioritizes elegance and cleanliness on the palate.
On the palate there is a balanced construction, soft yet incisive, with a warm progression that gives way to a light savoriness and a persistence that invites a second taste without weighing it down. Bottled in a 70 cl bottle and presented in a box, it’s a whisky suited both to attentive tasting and to more convivial occasions; a few drops of water can open the aromas without upsetting the harmony. It pairs well with dark chocolate, aged cheeses and caramel-based desserts, or can be enjoyed neat as a contemplative digestif that prioritizes elegance and cleanliness on the palate.