Royal Lochnagar, 12-year-old, Highland, Single Malt Whisky (43%)

Royal Lochnagar, 12-year-old, Highland, Single Malt Whisky (43%)

Prices:
Sorry, Out of stock
See All Listings

Scores and Reviews

OTHER - Nose
Fruitcake. Faint burnt currants.
Palate
Cakey, sherryish, sultanas with a malty, grassy, sweetness.
Finish
Peatier than I remember but becomes rich and spicy.
Comment
Complex, beautifully rounded and soothing.

Michael Jackson - Whisky Magazine Issue 12 Nose
The sherry is not quite as clean as it might be: also cuts out the more intricate malt notes. Quite doughy.
Palate
Good bitter-sweet balance from the off but rather hot and spirity. Again some sherry, fruity notes but not quite as in harmony as you'd expect.
Finish
Very dry and slightly bitter. Too much vanilla.
Comment
Not a patch on the old style Lochnagar when the bourbon cask was king.

Jim Murray - Whisky Magazine Issue 12

The Story

Royal Lochnagar Distillery,Highland

Producer

Royal Lochnagar Distillery,Highland

Royal Lochnagar distillery in Highland neighbours the Balmoral estate in beautiful Deeside and was granted a royal warrant following a visit by Queen Victoria in 1848.

After the royal family acquired nearby Balmoral as their Scottish country home, Queen Victoria developed a taste for this Aberdeenshire whisky. Rich, with flavours of malt loaf, fruit cake and spices.”
(Michael Jackson, Whisky Expert)

Royal Lochnagar is one of the smallest distilleries in Diageo’s Classic Malts Selection and has been rebuilt three times. However, it has preserved its traditional distillery character - with its two pagoda kiln heads – and techniques (including an open mash tun).

The whisky house style is light and delicate with rich malty elements balanced by spice and fruit. The Royal Lochnagar range includes 3 single malt whiskies: a 12-year old (aged in second-fill casks), a Select Reserve (50% sherry casks) and a Distillers Edition

Region

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.

Customer Reviews
Questions And Answers