Since then Pigs Nose Whiskey has become renowned amongst whisky enthusiasts thanks to its unique flavour profile, smooth texture and no-nonsense packaging.

The milled grain is then moved on to step two—mashing—when it is mixed with hot water and heated up according to precise temperatures and specifications designed just for Pig’s Nose Whiskey production. It can make an interesting addition to any liquor cabinet or cocktail recipes that appreciate some subtle smokiness along with full-bodied flavor notes. Inside, however, it is 40% malt whiskey, an unusually high proportion for a blended scotch, but a high malt proportion is a hallmark of most of the artisanal blends I’m acquainted with.It’s made up of Invergordon grain whisky as well as Speyside, Lowland and Islay malts – all of which have been aged for at least five years.

This preparation method helps release essential enzymes from within the grain, allowing them to interact with malts during conversion.When tasting Pigs Nose Scotch for the first time, you will notice its aroma bursts with sweet smokiness, complemented by subtle hints of oak and vanilla. The distillation process used to make this whiskey is quite complex and requires several steps, ranging from milling and mashing the grain all the way through to bottling. Pig’s Nose is a mid-bodied Scotch, and while it is somewhat complex, the principal characteristics here are how mellow and relaxed it is. This combination makes for a unique style of whisky that stands out – especially among other whisky brands. For those looking for an affordable yet tasty bottle with an interesting backstory (Richard Paterson assembled casks from all over Scotland!