Technical information
Producer Kingsbarns
Type Single malt whisky
Aromatic profile Notes of honey, vanilla, dried fruit
Ingredients Malted barley, water, yeast
Format 70 cl
Gradation 46.0%
Type of cask American and European oak barrels
Aging Minimum 3 years
Distillation method Distillation in copper stills
Number of distillations 2
Filtration Non chill-filtered
Color Golden amber
Consumption Neat, with water or ice
Kingsbarns

Whisky Single Malt Doocot 70cl - Astucciato - Kingsbarns

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Format: 70 cl

-14%


Recommended price: 75,17 €
This is a manufacturer's recommended retail price provided by manufacturers, suppliers, or vendors. Bottle of Italy uses the Recommended Price as a reference to allow comparison between different prices.
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Technical information
Producer Kingsbarns
Type Single malt whisky
Aromatic profile Notes of honey, vanilla, dried fruit
Ingredients Malted barley, water, yeast
Format 70 cl
Gradation 46.0%
Type of cask American and European oak barrels
Aging Minimum 3 years
Distillation method Distillation in copper stills
Number of distillations 2
Filtration Non chill-filtered
Color Golden amber
Consumption Neat, with water or ice

The whisky Single Malt Doocot by Kingsbarns is born in the historic Scottish region of Fife, a place where tradition and innovation harmoniously blend. This spirit is made exclusively with malted barley, distilled in copper stills, and subjected to a refined aging process. Its maturation takes place in selected oak barrels, which give the whisky elegant hints of vanilla, honey, and a delicate spiciness. On the nose, slightly smoky and floral notes can be perceived, arousing the senses' curiosity. On the palate, the Doocot reveals itself as soft and enveloping, with a perfect balance between sweetness and slightly fruity tones, culminating in a clean and persistent finish.



Perfect to enjoy neat or with a splash of water, this single malt is ideal for those who wish to explore the intense and refined flavors of one of the most appreciated contemporary Scottish distilleries.


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