CARAMELIZED FRUITS – Score: 9/10
We continue our exploration of the hidden gems offered at The Abbey pub in Edinburgh with a superb Cragganmore, bottled by Gordon & MacPhail and imported by the legendary Italian house Sestante. This remarkable expression stands as a vivid testimony to a bygone era of Scotch craftsmanship, when balance and elegance took precedence over showmanship and marketing trends.
For those accustomed to whiskies of the 21st century—often defined by their focus on cask strength editions, experimental maturations, or heavily sherried styles—it may come as both a surprise and a slight disorientation not to see any mention of the type of cask used for ageing on the label. In this case, one must trust one’s senses entirely, letting the nose and palate reveal the story of the spirit.
From the very first sip, this Cragganmore proves to be a revelation. The texture is exceptionally silky, almost creamy, coating the tongue with warmth and refinement. Its aromatic profile unfolds gracefully: notes of ripe orchard fruits, juicy pears, and freshly peeled oranges mingle with touches of soft caramel, honeyed malt, and a delicate floral whisper. Each layer reveals a new nuance, creating a complex yet harmonious experience.
The finish is long and dignified, carried by a subtle touch of noble oak that imparts both lightness and structure. It leaves behind a lingering impression of sweet wood, toasted grains, and gentle spice—a testament to the distillery’s mastery of balance.
In essence, this whisky is a true enchantment for the palate, an eloquent reminder of a style of craftsmanship that is becoming increasingly rare. It embodies grace, depth, and quiet confidence—qualities that distinguish truly timeless spirits from the merely fashionable.
