Sheep Dip // Highlands, Scotland
Sheep Dip gets its name from a time amateur whisky distillers in Scotland's farm lands used to hide their hooch from tax collectors, and the joke is the barrels were labeled "Sheep Dip" to throw them off. Considering the name, this blend was actually crafter by revered Master Blender Richard Paterson of Whyte & Mackay for the Spencerfield Whisky Company. 16 different Highland whiskies, aged between 8 - 21 years, were given a year to get to know each other in first-fill casks in order for them to mellow before bottling.
Blended MaltComprised of malted whisk(e)y from two or more distilleries; aged in barrels; if Scotch or Irish, must be aged for at least three years.
"Very classic Highland flavors - touch of toffee, some orange zest, vanilla and earthy espresso. The flavors are creamy, but the weight is deceptively light. The sherried notes come out at the end with a drying nuttiness. Nice intro blend that would be great for hot toddies and other cocktails, though it's perfectly fine to sip neat or with some ice."