The silly name of this delicious, hard-to-put-down blended Scotch supposedly is derived from the days “when farmers hid their home-made whisky from the nosey excise officers in barrels marked ‘Sheep Dip.’” Made with a blend of 16 single malts from the four major whisky regions, this has an intense apple aroma and flavor, overlaid with a faint curl of smoke. The earthy smokiness grows on the finish, with intriguing dry and savory notes, like baker’s chocolate and brine. Pair this with crumbly aged cheeses.
Sheep Dip gets its name from a solution, invented by George Wilson in 1830, which farmers could “dip” there sheep in before shearing them. This arsenic powdered concoction would in turn get rid of lice, ticks and other pesky invertebrates. Though we can’t, or wouldn't want to, stop there because no one would want to purchase a blend which received its name from an arsenic solution. As stated on the bottle, the specific title comes from a time when farmers would hide their home-distilled products from the infamous excise officers in barrels labeled sheep dip. A title thus telling us that this is stuff you want to hide and savor for yourself.