Established in 1826 in the town of Wick, Pulteney Distillery is the most northerly distillery on the mainland and at that time was only accessible by sea. The barley was brought in by sea, the whisky shipped out by boat and many of the distillery workers were also employed as fishermen. Sadly the fishing industry is no longer part of daily life in Wick but Pulteney Distillery continues to operate using the same traditional distilling methods first introduced in the 1800's to create one of the finest Highland Malts available. Pulteney is one of the most unique Scotch whisky distilleries. The wash still has no swan neck and it is thought that when the original still was delivered, it was too tall for the stillhouse and the manager insisted it was""cut off"". The spirit still resembles a""smuggler's kettle""and both undoubtedly contribute to the distinctive character of the whisky. Once distilled, the spirit is filled into a selection of specially selected bourbon and sherry casks and laid to rest in the distillery warehouses, until the distillery manager decides the optimum time for bottling each of the casks. Throughout the years of maturation, the casks have taken time to absorb the Northern Scottish sea breeze and as a result, Old Pulteney Single Malt Scotch Whisky is often referred to as""The Manzanilla of the North"". ""Unashamedly excellent and deserves so much more recognition around the world"". JIM MURRAY, WHISKY WRITER.
Old Pulteney Pineau de Charentes Casks
Pineau des Charentes offers a lighter, sweeter taste layered on signature Old Pulteney flavours, delivering a truly wonderful dram. It is a beautiful sweetness that come from the Pineau des Charentes that perfetly complements Old Pulteney’s signature saltiness.
Nose: Fragant and rich with honey sweetness adn vanilla at the base. Intense fruitness starts jammy and stewed and develops into candied oranges and sticky balsamic raisins. Hints of toastes spices and powder pepper complete this stunning profile.
Taste: A lingering finish showcases notes of caramelised hazelnuts and ground spices, broadening in sweetness, and then drying ever so slowly towards a savory finale of coastal minerality.