Sheep Dip Pure Malt was introduced in the mid 1970s by M.J. Dowdeswell, the farmer and owner of the pub in Gloucestershire.
The name Sheep Dip refers to a liquid formulation of insecticide and fungicide, which shepherds use to protect their sheep from infestation against external parasites. Legend has it that farmers could outmaneuver tax authorities claiming that invoices for ‘Sheep Dip’ referred to agricultural supplies. The original formula consists of 16 single malts from Highlands and Speyside, aged for a minimum of 8 years. The brand changed hands several times, since 2016 it has been owned by Ian Macleod Distillers. The bottle in our collection was most likely filled in the late 1990s, when Sheep Dip was part of Whyte & Mackay portfolio.
Nose: pretty sweet, vanilla, honey, stewed apples, raisins, dried figs, buttered toast, hints of hay and tobacco and distant whiff of wood smoke.
Palate: smooth, caramel, maple syrup, breakfast cereals with honey, cappuccino, roasted peanuts, cinnamon and fading hint of smoke.
Finish: fairly long, with notes of candied fruit, caramel, roasted nuts and touch of smoke.