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Fettercairn 12 is priced on average at around 50 euros online.This, to me, is an acceptable price for a 12 year old whisky, although slightly above what I personally would spend. For this review, I'm going to look my gifted unicorn in the mouth, and by doing so, will talk about chill filtering, ABV percentages, and supply/ demand. I’m often asked by my non-whisky friends why I visit so many distilleries. Surely, they say “….they’re all exactly the same, haven’t you seen it all many times before?”. Well, in technical sense yes – water, barley and yeast = whisky – and the processes of mashing, fermentation and distillation are common across all distilleries in their essence. But, it’s the differences – some incredibly subtle – at each and every stage of the whisky making process which result in marked variances of the end liquid. The minutiae of the processes operated across different distilleries * are* different. And they’re important. A change here, or a change there will have a dramatic effect on the flavour and character of the eventual whisky. To the uninitiated it’s easy to understand why things might look the same, but under the hood, there’s a reason why whiskies are different. It's a fun bottle to have in a range of other 12 year old whiskies to offer up some contrast in your collection, if you are willing to spend a bit more money. I also like unicorns. This is done mostly for cosmetic reasons – to remove cloudiness – rather than to improve taste or consistency. Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works by reducing the temperature sufficiently so that some fatty acids, proteinsand esters (created during the distillation process) precipitate out and are caught on the filter." (Chill filtering, Wikipedia).
Fettercairn 16-year-old - Ratings and reviews - Whiskybase Fettercairn 16-year-old - Ratings and reviews - Whiskybase
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Some consider chill filtering to be a process during which the flavour of the whisky changes. The residue, especially the esters (little molecules providing for flavours and aromas), is removed. There are aromas of vanilla and citrus, with creamy butter cake as a distinct element. Flavour-wise, I'm getting a very gentle dram, filled with sweetness (the coconut is really there!), followed by a creamier aspect, and the slightest hint of (slightly unripe) pineapple. That's understandable, as you do not want to anger a distributor or brand in such a way that they refuse to provide you with subsequent samples. But what is the possible downside then? Well, according to the sleuth, this expression is merely 40% ABV, is chill filtered, and is very expensive. But are these points we can put in the "negative" list? Let's find out!
Fettercairn | Scotch Whisky Fettercairn | Scotch Whisky
If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision.So the flavours and aromas change. Using chill filtering, therefore, makes your whisky taste less 'natural'. But is that a bad thing? Maturation: Aged in American White Oak Ex-Bourbon Barrels and finished in a Pedro Ximinez Sherry Cask. It is not overly complex, but allows you to taste a couple of flavours and experience a couple of aromas. Nose: Fettercairn yeastiness meets sweet sherry. Orange peels, juice and marmalade (there’s a lot of orange here) sit with golden syrup and dehydrated mango slices. Malty loaves and oven-baked buns are joined by dusty spices – cinnamon and allspice - whilst ripe berries (cranberry and strawberry), Eton Mess, stem ginger and crushed hazelnuts emphasise the influence of the PX finish. It’s sweet. Super sweet.
Fettercairn 12 Years Old Pedro Ximenez Sherry Cask Edition Fettercairn 12 Years Old Pedro Ximenez Sherry Cask Edition
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By Barry Bradford on December 5, 2019 • ( 1 Comment ) Fettercairn 12 Years Old Pedro Ximenez Sherry Cask Edition (40%, OB, 2019) The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. How you can arrive at a 1 star review of this whisky is almost hilarious were it not for its stupidity.
Review // Fettercairn 12y Single Malt - A unicorn worth Review // Fettercairn 12y Single Malt - A unicorn worth
Although mainly a contributor to the firm’s blends, it has long been bottled as a single malt. A more concerted effort started in 2009 when a range of aged variants and a pair of no-age bottlings, Fior and Fasque (the name of the Fettercairn estate), was released. Additionally, to be legally classified as (Scotch) whisky, "[t]he law states that whisky must have a minimum alcohol content of 40%" (Whisky.com).
Taste: Pedro Ximinez sherry casks enhance Fettercairn’s signature tropical fruit notes and add a layer of sweet complexity. Peach, guava, and blood orange, with subtle liquorice. Hints of maple syrup and crème brûlée. Fettercairn is a distillery who’s differences are more visually apparent than most. An open-topped mash tun (always fun to see in operation) produces a cloudy wort – this results in a more malty, nutty and spicy spirit style as opposed to a clear wort which centres on sweetness rather than cereal character. But, perhaps the biggest alteration from the norm comes with Fettercairn’s stills. Regardless of whether the Service offers the functionality to contribute, you are solely responsible and liable for any content and information that you create, upload, post, publish, link to, duplicate, transmit, record, display or otherwise make available on the Service or to other Members, such as chat messages, text messages, videos, audio, audio recordings, music, pictures, photographs, text and any other information or materials, whether publicly posted or privately transmitted (“Contributions”).
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