About
The peculair name Sheep Dip originates from a time when farmers in the west hid their home made whisky in barrels labelled “Sheep Dip” to disguise the product from diligent excise and pull the wool over their eyes so avoiding tax payments. Its reported that as late as 1970’s and 1980’s when whisky was sold through famers merchants that farmers would still illegally re-claim VAT on whisky as it was impossible to distinguish in written accounts between “Sheep Dip” –the whisky and sheep dip the liquid used by farmers for hundreds of years to wash out the harmful insects from sheep flexes prior to shearing.
Sheep Dip is a traditional “vatted” malt whisky specially crafted by Scotland’s third generation Master Blender Richard Paterson. Working to Richard’s specification we sleet at least 16 different single malt whiskies ages between eight to twenty-one years, from four distillery regions of Scotland and place them in first fill American oak vats for further maturation; this marrying together enhances the best regional characteristics and the result is an exception malt whisky.
Tasting Notes:
Nose: Delicate and refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear and orange with a hint of almonds conclude this profusion of charming nuances.
Palate: Finesse and elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotland. Each area forges and makes its own inimitable contribution to this outstanding pure malt - the main accent being expressed from the Highlands and Speyside Valleys.
Finish: Delightful, complex finish that you will savour.
