Selected from only the best casks by the Adelphi, the renowned independent bottler, to form their Liddesdale Batch 9 Islay hailing from the famous Bunnahabhain distillery. This 21 year old Single Malt is an extremely limited and desirable Scotch Whisky drawn from European ex-sherry casks.
The Adephi Whiskies are highly desirable, rare and much sought after - selecting truly special single casks that married exceedingly well with the wood - so much so on average they accept only 4% of the Whisky offered! All are bottled without chill-filtering or added colouring unlike most Whiskies so you can taste the full and unadulterated flavour.
To taste you'll find syrup-coated Golden Grahams and pink grapefruit. Cinnamon and cloves on sugary brioche, slightly charred tarte tatin and a drop of cream.
The Bunnahabhain distillery lies on the peaceful, sheltered north-eastern coast of Islay, the most southerly of the Hebridean Islands. Built in 1881 its name comes from the Gaelic, Bunnahabhain (Bu-na-ha-venn), meaning ‘mouth of the river’, a reference to the Margadale, the river from whose clear Spring waters the whisky is distilled.
Amfora's selection is aided by Anthony Burnet, former Director of the Glenmorangie Company and a Master of Quaich, Amfora's very own highly experienced authority on Scotch Whisky.
Single malts are the original Scotch whiskies, which were being distilled and aged a very long time before anyone came up with the idea of blending malts with the less complex and cheaper grain whiskies. They are produced in adherence to very strict rules that are enshrined in law, the new spirit always being distilled at least twice in copper pot stills, and then laid down to slumber in oak casks for not less than three years (only after three years in the wood in Scotland - can they legally be termed Scotch whisky), although most spend a good deal more than this minimum period in cask.
Unlike some other types of whisky, in Scotland distillers are not permitted to top-up casks, the age of the spirit being determined from the day on which a cask is filled with new make spirit. The raw materials used to produce single malt are very simple: malted barley, yeast, and water (usually from rivers but sometimes from natural springs). High quality barley and very pure frequently mineral rich water are used, but the oak casks arguably play the most important role in the maturation process, contributing a great deal of flavour, aroma, softness and colour to the final product.
The Whisky Producing Regions of Scotland
It is a widely held belief that the geographic region of a given distillery has much to do with the character of the whisky, however modern sophisticated production methods are such that one can produce virtually any character of single malt anywhere in Scotland. Owing more to long established production techniques rather than strong influences of geographic locations, in broad terms it can be said that Lowland malts are generally light and fragrant, while in the Highlands slightly more full bodied malts are made. Campbeltown produces light whiskies which are to some extent influenced by their locations near the sea. If there is one region among the four areas which stands out, it is the island of Islay which traditionally has made single malt using a lot of heavily malted, or peated, barley, resulting in a final product which delivers a powerful smokey nose and taste.
How To Taste Whisky
When nosing and tasting a single malt it is advisable to use a tulip shaped glass which will concentrate the aromas. Swirling the whisky in the glass will expose it to the air and releases the nose clearly.