Meikle Tòir, which means 'great aspiration', represents the seasonal production of peated whisky that Billy Walker and his team at GlenAllachie began in 2018. Using continental peat from St Fergus, around 100,000 liters of spirit are produced in around six weeks a year. Meikle Tòir production begins with a long fermentation period of 160 hours - almost three times the industry average - and produces a fruity, ester-rich whisky.
Producer GlenAllachie Distillery Brand Meikle Tòir The original Origin Scotland / Speyside Provenance and type of barley(S) Undisclosed Tourbage 35 ppm Maturation(s) First-fill Bourbon casks, virgin American oak casks and rye casks Alcohol: 50.0% Specifications: No chill filtration or colorants outturn Not communicated
Nose: Elegant, very light peat, malty, fruity, a hint of honey.
Mouth: Round and complex, almost stewed ripe apples, honey, sweet spices and more peat smoke than on the nose. Vanilla and honey complete the picture. A hint of saltiness.
Nose: Annandale Man o'Sword whisky reveals intense aromas of ripe fruit, vanilla and toffee. Feel: On the palate, this single malt reveals rich notes of toasted grain, oak and honey, with a hint of black pepper. Finish: The finish is long and warm, giving way to lingering flavors of dried fruit and spice.
Nose: Fairly sweet. Fresh, clean phenols immediately assert themselves, with aromas of fire on a beach and wood ash. They are supported by subtle fruity notes, some sweet, suggesting rowan jelly, others evoking unripe currants. With a drop of water, the ash is more present.
Mouth: Unctuous and with a texture that really fills the mouth, very sweet at first then quickly drying, with a hint of salt and a smoky taste of lip-smacking intensity. A drop of water brings out the sweetness even more, but makes little difference.
Finish: Long, powerfully smoky and drying, with a touch of spice that also lingers in the aftertaste.
Nose: Baking spices, burnt honey and espresso, with hazelnuts, smoked almonds and butterscotch.
Mouth: Sweet peat, rich chocolate and heather honey, with cinnamon, ginger and oak-smoked sugar.