Glencadam SMWS 82.14 is a Scotch whisky that has been aged for 29 years. It hails from the Highland region and has an ABV of 55.2%. Glencadam distillery is known for producing a ra...
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Smws 82.14 (Glencadam) 1971 29 Year Old
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Glencadam SMWS 82.14 is a Scotch whisky that has been aged for 29 years. It hails from the Highland region and has an ABV of 55.2%. Glencadam distillery is known for producing a range of single malts that often highlight the character of the Highland region.
Tasting Notes
Nose
Rich and complex with notes of honey, dried fruits, and a hint of oak.
Palate
Full-bodied with flavors of dark chocolate, spices, and a touch of citrus.
Finish
Long and warming with lingering sweetness and a subtle smokiness.
Additional Notes
An exceptional expression showcasing the depth and character of Glencadam's older whiskies.
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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.
