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It doesn’t happen too often that the official bottling comprises whisky that matured longer than the distillery produced (Ladyburn comes immediately to mind) but that is the case of Pittyvaich 20 years old. The distillery was established in Dufftown in 1974 by Arthur Bell & Sons to supply malt whisky for the Bell’s brand. Pittyvaich survived downturn of the 1980s but surprisingly stopped production in 1993 and was demolished ten years later. The 2009 bottling was part of Diageo Special Releases range. The whisky distilled in 1989 was aged in ex-bourbon casks and bottled at natural strength of 57.5% with an outrun of 6000 bottles.
Nose: fresh, malty and slightly mineral, pears, apples, touch of coconut, vanilla, breakfast cereals, hints of ginger and pepper, touch of hay and polished oak.
Palate: fruity and grassy, apples, grapes, lemon and orange peel, vanilla, buttered toast, notes of cappuccino, oak and touch of tobacco.
Finish: pretty long, fruity and oaky, with notes of grass and lemon pepper.