From the core range Three Wood Single Malt to the travel exclusive Blood Oak Single Malt (and everything in-between), Auchentoshan has always dared to play with different types of wood when ageing its whiskies.
Its latest creation, the Auchentoshan Sauvignon Blanc, continues this innovative streak with a whisky that is first aged in ex-bourbon casks, then finished in ex-sauvignon blanc barrique casks for around 6 months, resulting in a first white wine cask finished whisky for the brand.
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Like the Blood Oak Single Malt that was finished in red wine casks, the Auchentoshan Sauvignon Blanc displays plenty of characteristics from the eponymous wine grape, while retaining its signature backbone of triple distilled single malt Scotch.
On the nose find lemon tart and citrus zest, leading to subtle hints of bell pepper, green apple and grapefruit on the palate, before finishing dry and peachy. It’s very unlike many of Auchentoshan’s past releases and a lighter and more refreshing departure from its heavily oaked creations.
It doesn’t come as a surprise then that it is recommended to be served chilled from the fridge or ice bucket, akin to how you might appreciate a bottle of sauvignon blanc.
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We find that this lends well to enjoying the whisky for what it is on its own. That marriage of flavours from the worlds of whisky and wine is well captured in the Auchentoshan Sauvignon Blanc, and its nuances shine best when had without too many modifiers.
“We set out to create a never-seen-before whisky on the market,” says Ron Welsh, master blender for Auchentoshan. “Auchentoshan Sauvignon Blanc was crafted to be enjoyed chilled, allowing us to innovate on the key occasions when the product is shared.”
In Singapore, the Auchentoshan Sauvignon Blanc is priced at S$218 and is available exclusively at The Whisky Distillery.
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About the Author
Dannon Har is the Managing Editor of Spill. Discovering his innate gift for drinking only at a ripe age, he spares no time trying to find more delicious drops to imbibe during his time on Earth. When he’s not minding every detail at Spill, he spends his time concocting luscious libations and sharing them with folks that visit his home bar.