The year 1823 is where we lay our scene. That was when an “interalia” distillery plant was established in the Dunbartonshire estate of Auchentoshan in Scotland. The name, “Auchentoshan”, is Gaelic, which means “corner of the field”. The distillery would exchange hands before World War II halted its production. But out from the ruins came new life as Eadie Cairns, a hospitality company, restored the distillery to its former glory and it ultimately came under the purview of Suntory.
Auchentoshan’s modus operandi is its distinctive triple distillation process.(Scotch whiskies are typically double distilled.) Malted optic barley goes through a wash still, then the intermediate sill before ending off at the spirit still; the triple distillation can bring the final product up to 81 per cent. After that, the spirit is matured in selected barrels to give that distinctive character of the wood. Sure, it may be expensive and time-consuming, but that's how one can stand out from all the rest.
In 2002, Auchentoshan Three Wood was born. After its triple distillation, this award-winner undergoes maturation in three different casks—American Bourbon, Spanish Oloroso Sherry andPedro Ximenez Sherry. Each cask adds a unique character to the final product.To the eye, you have a rich golden liquid in the bottle; to the nose, you get brown sugar, a slight citrus whiff. Then comes the taste: a whirlwind of fruit and syrup, that butterscotch sweetness that coats the tongue and a fine finish with an oaky sweetness. Whether neat or on ice or in a cocktail, this is a complex whisky, and yet the easiest to imbibe—an experience worth reaching for; definitely worth repeating.
