2010 Berry Bros. & Rudd Linkwood, Cask Ref. 301233, Speyside, Single Malt Scotch Whisky (52.1%)
About this SPIRIT
Linkwood Distillery, Speyside
Peter Brown established the Linkwood distillery in 1821 and the first distillation took place in 1824. After his death, his son, William Brown cemented the reputation of the distillery over the next 30 years.
In 1936 the distillery was taken over by the Distillers Company (now Diageo) and like many other distilleries, it was closed during World War II. After the war, Roderick Mackenzie reopened the distillery and stayed in helm for the next 18 years.
Mackenzie was a passionate believer in the qualities that the distillery could draw from its tradition and heritage, so he resisted any change at Linkwood, and even forbade the removal of even spider webs. Nevertheless in 1971 Linkwood tripled its production capacity. Despite these alterations, the Linkwood distillery has always kept its traditional character.
The distillery was closed from 1985 up to 1990 when the old side reopened for production a few months per year. Only 1 or 2% of the production is marketed as single malt, the remaining being used in the blends of the Diageo group such as Haig, Bells and Dimple and Jonnie Walker.
Speyside Whisky
To some Speyside represents the jewel in whisky’s crown. Speyside is the home of legal whisky production and it’s best known examples. Around the world Glenlivet, Macallan, Glenfiddich, Glenrothes and Glenfarclas typify all that whisky, at it’s best has to offer. At it’s heart running from the Monadhliath mountains north to the sea, is the River Spey. It is the fastest flowing river in Britain, and also well known for its salmon fishing.
Speyside is the principal whisky-producing region: Speyside has within it some forty-six operating distilleries - over half the total number in the entire Scotland.
Speysides are essentially sweet whiskies. They have little peaty character They are typically highly perfumed, feminine and elegant.
The classical nature of Speyside’s malts means that a number of the finest malts are used almost exclusively for blending. It is the top Speysider’s that give good blends their ‘Top Dressing’.
Malts such as Mortlach, Glen Elgin, Strathmill and Benrinnes are rarely found as distillery bottlings, however when individual casks are tracked down by independent bottlers such as our Own Selection Single Malt Whiskies the resultant whisky can be quite wonderful.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
This is an excellent example of Bourbon cask matured Speyside. Aromas of warm Victoria sponge, buttery coconut and fudge lure you into the glass. The palate follows the theme with spiced vanilla yoghurt, aniseed, and toasted oak before lighter stewed apple and pear come to the fore. Spice shows through on the finish alongside a lick of vanilla iced tea.
spirit at a glance
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