Barley sugar and grain spices on the nose, no wonder they named this the double single, it’s a clever blending of two whiskies, one single grain from Port Dundas and one single malt from Glen Elgin. Well rounded with hint of meatiness to go with a grapefruit note.Caramel fudge with a mouthwatering lemony sweetness on the palate, joined by vanilla and apricots. The grain spices make a sly showing but disperse gradually, revealing the malty element slowly but steadily.
An elegant summertime dram made more special when I enjoyed this at the Highlander Inn where one can make an argument that that was where this whisky was birthed. The idea of blending one single malt whisky and one single grain whisky together was first conceived with the input from Mr. Duncan Elphick and Mr. Tatsuya Minagawa of the famed Craigellachie establishment.