As a cask comes to maturity, Finn curates sampling sessions in interesting and relaxing environments, with friends, whisky experts and trusted partners to discover the personality of each cask and gauge the experience each dram evokes.
All the best distillers pride themselves on crafting whisky with a distinctive flavour, which is determined by the water source, grain and barley, the peat and malting, and their distilling processes. High quality original spirit is integral to every cask we bottle.
The cask itself interacts with the whisky over time. The type of wood plays a big role, as do treatments such as the whiskies are aged in a variety of types of casks. The whiskies are aged in former sherry or bourbon casks, augmenting the cask influence. External conditions such as air temperature, pressure and humidity also interact with the cask producing a knock-on effect that makes the spirit inside unique.
Finn uses these factors to balance each FT whisky experience. He may sample a cask and decide to leave it on the rack, allowing age to further develop its personality. He might decide to re-rack a whisky in a new cask to add a finishing touch. Or, he might simply deem it ready. When Finn decides the flavour is perfectly balanced, it’s time to bottle the whisky.
Growing up in Banchory as a kid I have fond memories of traversing the iconic Cairn o Mount on visits down to Scotland’s central belt. An old military road used by the Jacobites, it leads down to the quiet village of Fettercairn and the distillery hiding within.
Fettercairn has one of the most unique distillation styles in Scotland. They cool the head of the still during distillation to increase the reflux of the heavier components of the spirit. The result is a tropical, fruity style of whisky that would almost be more suited to the Caribbean than the foothills of the Grampian mountains.
This cask showcases all that tropical fruit. When dealing with casks from distilleries with such unusual distillation styles I always like to show what the true character of that spirit is. This refill American oak hogshead allows just that, the subtle vanilla from the wood gently lifting the natural fruity character of the distillery. This is peaches and cream in a glass with just a touch of wood to hint at the 15 years of slow maturation in the cask.
Fettercairn has one of the most unique distillation styles in Scotland. They cool the head of the still during distillation to increase the reflux of the heavier components of the spirit. The result is a tropical, fruity style of whisky that would almost be more suited to the Caribbean than the foothills of the Grampian mountains.
This cask showcases all that tropical fruit. When dealing with casks from distilleries with such unusual distillation styles I always like to show what the true character of that spirit is. This refill American oak hogshead allows just that, the subtle vanilla from the wood gently lifting the natural fruity character of the distillery.
This is peaches and cream in a glass with just a touch of wood to hint at the 15 years of slow maturation in the cask.
Growing up in Banchory as a kid I have fond memories of traversing the iconic Cairn o Mount on visits down to Scotland’s central belt. An old military road used by the Jacobites, it leads down to the quiet village of Fettercairn and the distillery hiding within.
Fettercairn has one of the most unique distillation styles in Scotland. They cool the head of the still during distillation to increase the reflux of the heavier components of the spirit. The result is a tropical, fruity style of whisky that would almost be more suited to the Caribbean than the foothills of the Grampian mountains.
This cask showcases all that tropical fruit. When dealing with casks from distilleries with such unusual distillation styles I always like to show what the true character of that spirit is. This refill American oak hogshead allows just that, the subtle vanilla from the wood gently lifting the natural fruity character of the distillery. This is peaches and cream in a glass with just a touch of wood to hint at the 15 years of slow maturation in the cask.
Fettercairn has one of the most unique distillation styles in Scotland. They cool the head of the still during distillation to increase the reflux of the heavier components of the spirit. The result is a tropical, fruity style of whisky that would almost be more suited to the Caribbean than the foothills of the Grampian mountains.
This cask showcases all that tropical fruit. When dealing with casks from distilleries with such unusual distillation styles I always like to show what the true character of that spirit is. This refill American oak hogshead allows just that, the subtle vanilla from the wood gently lifting the natural fruity character of the distillery.
This is peaches and cream in a glass with just a touch of wood to hint at the 15 years of slow maturation in the cask.