Cragganmore 2020 Special Release Single Malt Scotch Whisky 20 Year Old · 1999 Vintage
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A Cragganmore of this age has never been released from the distillery, making this elusive malt a much anticipated expression. In addition sweet and mellow woody notes emerge from this small batch, patiently matured over 20 years in a mix that included new fresh-charred American oak casks.
Cragganmore is a highly respected Speyside malt founded by a giant among distillers, John Smith. The ethereal aromas are among the most complex to be found in any malt, appearing and disappearing mysteriously like the ghostly flight of the Barn Owl as it quarters the wooded Speyside glens at twilight in search of its prey.
Showing the sweet and spicy effects of part maturation in new oak, this expression explores the woods just as deeply. The mellow nose is sweet overall, revealing fruity top notes of ripe pear, soft melon and green banana, then more savoury hints of soft glove leather and sanded hardwood. The texture is creamy-smooth while the taste is rich and not quite as sweet, delightfully balanced by a savoury mid-palate. The finish is long, velvety and spicy-dry.
Product Details
Tasting Notes
Colour
Burnished amber with coppery depths and honey-gold highlights, a warm, molten glow.
Nose
Creamy, mellow and ethereal on the nose, with a delicate sweetness layered over new charred American oak. Aromas of ripe pear, soft melon and green banana mingle with subtle leather and sanded hardwood, weaving a refined, evolving tapestry that hints at Cragganmore’s signature Speyside complexity.
Palate
Silky, creamy texture coats the palate, with ripe pear, soft melon and green banana weaving through mellow wood. Subtle char from new American oak accents soft glove-leather notes, while the mid-palate grows savoury, balancing fruit with spice. The finish is long, velvety and spicy-dry, lingering with refined warmth.
Finish
Long, velvety and spicy-dry, with a warm kick of oak and peppery spice that lingers gracefully, leaving a creamy, refined final impression.