To The EyeDeep golden summer barley.To The NoseFresh tobacco leaf - then sweet with a hint of caramelised sugars, green tea and toasted almonds.To The TongueA floral freshness with sweet barley sugar at first - this gently ebbs to reveal a tangerine zestiness. The palate is left alive and refreshed.To The EndA long, lingering and well balanced dram that invigorates the mouth.
Auchentoshan’s clean, complex character starts with malted optic barley. Only gently kilned, completely unpeated barley lets the Auchentoshan taste shine through. We grind the barley to suit our lauter tun. It’s vital we have evenly milled starch grits – this maximises the amount of starch that converts into sugars during mashing. All this effort means a fresh-tasting, clear wort from the lauter tun. We feed the milled, malted barley – and pure water – into our lauter tun, first of all at 63.5°C. The heat helps turn the starches into sugar. After two fillings we are ready for fermentation – the third filling is used as the first water in the next mash. Many distilleries prefer the consistency that comes with stainless steel washbacks. We use Oregon pine instead – so the results are always a little different each time. This also means that our mash men need to keep an especially keen eye on everything. Distillation takes our fermented liquid from around 8% ABV (alcohol by volume) up to 81%. No other Scottish distillery insists on this for every drop – double distillation usually reaches just 70% ABV. Our oak casks have a huge influence on flavour – so we spend a lot of time and money selecting them. We use casks that held bourbon, sherry or fine wines – each lending its own unique flavour.
Auchentoshan new spirit is the highest distillate of any single malt distillery in Scotland. When you taste our new spirit, strong notes of fruit and citrus are revealed because we have distilled away all the impurities in the liquid. As such, making Auchentoshan the smoothest, most delicate tasting single malt scotch whisky. And that is why Auchentoshan is highly acclaimed across the world since 1823. If a spirit wants to be called Single malt Scotch Whisky, it must be matured in oak for at least three years - no less. We go much further.Our whisky is matured in casks which held bourbon, sherry or fine wine. A selfless act of recycling? Not quite. It's an essential step in creating Auchentoshan - the spirit and the wood work together over many years, lending colour and flavour to the finished whisky.So it's no surprise we spend so much time and effort selecting precisely the right casks - or indeed in balancing the unique flavours each cask imparts. That way, we create a whisky with flavours right across the spectrum.