Dimension VII Single Malt Whisky - Bottiglia Numerata Astucciata 70cl - Scapegrace
ScapegraceWhisky · 70 cl · 46.0% vol · Notes of dried fruit, vanilla, sweet spices
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| Scapegrace | |
| Whisky | |
| Notes of dried fruit, vanilla, sweet spices | |
| Malted barley, water | |
| 70 cl | |
| 46.0% | |
| Nuova Zelanda | |
| American oak barrels | |
| Several years in oak barrels | |
| Copper pot still distillation | |
| 2 | |
| Cold filtration | |
| Light amber | |
| At room temperature, neat or with water |
Dimension VII represents a superb distillate, an expression of the artisanal mastery of the Scapegrace distillery located in the heart of New Zealand. This Single Malt Whisky, carefully distilled and matured, is presented in a numbered bottle, highlighting its exclusivity and the care dedicated to its production.
The boxed packaging not only protects the precious contents but also makes it an ideal gift for whisky enthusiasts and collectors. The whisky itself stands out for its complex and richly layered character. On the nose, Dimension VII offers an aromatic bouquet of golden malt, with notes of vanilla, dried fruit, and a light touch of peat, providing an enveloping and seductive olfactory sensation.
On the palate, a symphony of flavors is perceived that reflects the aroma, with delicate additions of spices like cinnamon and nutmeg, which blend harmoniously with hints of honey and a woody background, given by aging in oak barrels. The finish is long and smooth, with a persistent aftertaste that invites another tasting.
This whisky is ideal for sipping neat, perhaps accompanied by a small piece of dark chocolate, to further enhance its complex aromatic notes. Dimension VII celebrates tradition and innovation, offering a high-level tasting experience that leaves an unforgettable impression.
Scapegrace
Discover the spirits, production style and story of Scapegrace.
Distillation
Small-batch production: pot still for the single malt expressions; neutral grain spirit from cereals for the vodka; gins produced by infusion and vapour-distillation/steam infusion techniques depending on the recipe.
Ageing
Maturation in casks (for the single malts) predominantly in virgin French oak; some releases indicate a minimum period of about 3 years for single malt expressions.