Fettercairn 50 Year Old

Non-chill filtered means the whisky has not been subjected to a chilling process before bottling, which can remove certain compounds. This method preserves more natural oils, esters, and flavor compounds, potentially resulting in a richer texture and a more complex flavor profile.

Finishing the whisky in Tawny port pipes after maturation in ex-bourbon barrels adds an extra layer of complexity. Port wood often imparts notes of dried fruits, spice, and a richer sweetness, complementing the whisky's existing profile.

It is best enjoyed neat, in a clean, tulip-shaped tasting glass, at room temperature. A small drop of water can be added to release more aromas and flavors, but avoid ice or excessive dilution.

While accessible, its complexity and age mean it is best appreciated by those with some experience in whisky tasting. However, any adult seeking a truly special and refined drinking experience can explore it.

This 50 Year Old expression was released in mid-2018 as part of Fettercairn's relaunched core range.

The tasting notes include blackcurrant, vanilla pear, soft spices, toffee sweetness, tropical fruits, nectarine, and subtle hints of roasted coffee.

The whisky was distilled on June 11th, 1966, and spent its maturation in American white oak ex-bourbon barrels, with a finishing period in Tawny port pipes.

This is likely due to the non-chill filtered nature of the whisky. Sediment is a natural byproduct of maturation and is not a sign of spoilage. Pour carefully or allow it to settle before serving.

Ensure the whisky is at room temperature and served in an appropriate glass. Try adding a tiny drop of water to 'open up' the flavors. Tasting conditions (food consumed beforehand, room environment) can also affect perception.

Contact the retailer immediately to report the issue. Do not open or consume the product, as it may affect its quality and value.