Glencadam 17 Year Old Quarter Cask PX is a Scotch whisky from the Highland region, aged for 17 years. Glencadam distillery is known for its traditional methods and has a reputation...
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Glencadam 17 Year Old Quarter Cask Px
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Glencadam 17 Year Old Quarter Cask PX is a Scotch whisky from the Highland region, aged for 17 years. Glencadam distillery is known for its traditional methods and has a reputation for producing rich and complex single malts. This expression features the influence of Pedro Ximénez (PX) casks, which are known for imparting sweetness and depth to the whisky.
Tasting Notes
Nose
Rich and sweet with notes of dried fruits, particularly raisins and figs, complemented by a hint of chocolate and a touch of spice.
Palate
Full-bodied with a luxurious mouthfeel, showcasing flavors of dark chocolate, toffee, and a subtle nuttiness, alongside a gentle warmth from the oak.
Finish
Long and satisfying, with lingering notes of sweet sherry, dark fruits, and a touch of oak spice.
Additional Notes
An elegant and well-balanced whisky that beautifully integrates the influence of the quarter cask and Pedro Ximénez sherry.
Production Methods
Glencadam 17 Year Old Quarter Cask PX is a Scotch whisky from the Highland region, aged for 17 years. It is finished in Pedro Ximénez (PX) casks, which impart rich, sweet flavors to the whisky.
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About The Brand: Glencadam
Single malt Scotch whiskey is made at the Glencadam distillery in Brechin, Angus, Scotland. One malt whiskey is produced at the distillery, which is owned by Angus Dundee plc. The remaining production is either sold to blenders or utilized internally by Angus Dundee plc for blended whisky brands. The sole three components of Glencadam Single Malt Scotch Whisky are the best malted barley, pure Highland spring water, and yeast. Glencadam requires malting of the barley before it can be utilized. This method is used to convert the barley's starch into sugars. The barley is steeped in water and allowed to germinate for a few days. The barley is heated until dry to prevent the grain from further germinating when the first indications of sprouting occur. Peat was traditionally used as fuel for the fires that dried the barley. Peat is a type of fuel that must first be dried out before it can be burnt. If left for centuries it would eventually turn to coal. Peat gives slightly a smoky flavor and fragrance, which are present in the finished spirit. Because Glencadam doesn't employ any peated barley, our whiskey has a smooth, clean, but sophisticated flavor and character. The malted barley is subsequently processed into 'grist,' a coarse flour, in our historic Victorian mill.
