Pig's Nose Blended Scotch Whisky 70 cl

Product Information

Pigs Nose however is not a vatted whisky, but a blend and from what I've heard there are something like 26 different single malts that have gone into this little guy, malts from Islay, Speyside and the Highlands. The name “Pig’s Nose” is derived from its easy, mellow character. As it says on the label, “‘Tis said our scotch is as soft and smooth as a pig’s nose.”

Initial burst in the mouth is caramel, then honey, oranges, more caramel, hint of stewed prune, lots of different spices, bit of pepper.

Tasting Notes

Now I'd tried it's big brother, Sheep Dip Old Hebridean 1990 Vintage, a smokey giant vatted whisky involving malts from Ardbeg, Dalmore and Fettercairn. Pigs Nose whiskey is a blended Scotch whiskey, created and produced by the Cardhu Distillery in Scotland. It has been around for over 130 years and continues to be popular among whisky aficionados. Next up: distillation! During this stage of production, wash accumulates along with ferments that ought to be removed judiciously as not all ferments are good for whiskeys like Pig’s Nose; some impart unpleasant flavors while others diminish product quality over time if left too long in their raw distilled form. Distillers must therefore know precisely what needs to go versus what should stay behind after each round of separating out undesired ferments through carefully monitored condensation processes within specialized stilling apparatus called pot stills or Coffey stills (also referred to as “column or continuous stills”).

These are easy going and bright, with lots of character to them. the malt is full of cereal and nutty notes, making it deep and complex. Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). The first step in the distillation process for making Pig’s Nose Whiskey is milling, which is when malted barley grains are passed between steel rollers so they can be crushed into small bits and flakes. This preparation method helps release essential enzymes from within the grain, allowing them to interact with malts during conversion. Spencerfield itself was started as a family business by Alex and Jane Nicol and is situated in the Firth of Forth. It recalls the oak of the barrel, which brings some deeper, mellower tones to the dram. These go well with the cereal notes of the nose.Not much of a finish to speak of. But there is nothing unpleasant in the aftertaste, so it has that going for it.