Origin: Speyside (Scotland)

Single malt whiskey made from White Burn's water and barley from the UK's Black Isle and matured in a large proportion of American oak casks with a small portion of European oak casks for 12 years.

Its fermentation is the longest of the malt whiskeys, since it lasts 5 days and never less than 65 hours.

Intense amber color with mahogany reflections. Fresh and soft fruity aroma, notes toasted nuts, subtle sandalwood and vanilla On the palate creamy and smooth, fruity, with citrus, raisins, vanilla, coffee and a touch of honey. Dry and medium long finish.

Bot. 70Cl. 43º

THE DISTILLERY

Dufftown Distillery was founded in 1895 in Dufftown, Banffshire, Scotland as "Dufftown-Glenlivet Distillery", by Peter Mackenzie in partnership with Richard Stackpole and John Symon. Symon owned the sawmill and flour mill whose buildings became the distillery.

Peter Mackenzie (who also owned Blair Athol) bought out the distillery from his partners in 1898 and moved to Edinburgh, changing the company name to P Mackenzie Distillers Ltd.

For a time the company flourished, but after spending considerable time and effort building a successful market for its whiskeys in the United States, Mackenzie suffered the vicissitudes of prohibition and prohibition and Mackenzie's son was forced to sell Dufftown in 1933 to the Arthur Bell company. After a period of change and reform in 1941-47, Dufftown resumed production and it has continued to this day. The distillery was expanded twice in the 1970s. The distillery is currently owned by Diageo .