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In 1923 Francis Berry and Hugh Rudd challenged existing scotch whisky standards by producing the 'Original' naturally-coloured blended whisky: Cutty Sark Scots Whisky. The market at the time was dominated by the heavier, coarser blends; Berrys created a smooth, softer blend (akin to Cognac) based on the finest single malts, those from the Speyside region of Scotland.
'Cutty Sark' is Gaelic for 'short shirt' and the whisky is named after the 19th century tea clipper, which was the fastest sailing ship of her day.
Cutty Sark Original is naturally pale gold in colour with a fresh, fragrant aroma, supported by hints of vanilla and oak. Notably, it has a long, clean, fruity aftertaste, one which sets it apart from its competitors.
Crucially, the Cutty Sark blend is left in oak casks for up to 6 months before bottling (top Champagne houses follow a similar practice: 'sur lattes'). This allows the malts & grains to 'marry' properly, so delivering a round, fuller 'mouth-feel'.
Although single malts from all over Scotland are used in the Cutty Sark blend, with Islay providing 'freshness', the Highlands 'smokiness'and the Lowlands 'fruitiness', at its heart lies The Glenrothes Speyside Single Malt. This malt contributes elegance and complexity, as well as some heathery honeyness.
Cutty Sark Original is one of the top 10 best-selling blended scotch whiskies in the world.
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