The Naked Malt blend, according to official tasting notes, has hints of buttery toffee and sweet spice on the nose, with notes of vanilla, stewed fruit and raisins on the palate with a rich and sherried spice finish, creating a contemporary spirit that gives consumers the freedom to enjoy their way. United Kingdom Phone +44 1764 656565 Visitor Opening Hours Monday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Tuesday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Wednesday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Thursday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Friday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Saturday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) Sunday 10am to 5pm (Nov-Feb); 6pm (Mar-Oct) A warm, long-drinking single-pot whiskey, smooth with creamy vanilla notes. Made with a blend of malted and unmalted barley, Green Spot was, until recently, only available at its distiller’s Dublin store, and production is still limited to 12,000 bottles a year. So if you have expat Irish friends you’d like to impress, a bottle of the lesser-spotted Green Spot should make them very happy indeed. Matthew Irving Gloag retires from the company due to ill health. The last Gloag to be involved in the company, he remains a consultant for life William Grant & Sons, the company which owns a significant chunk of Scottish distilleries including Balvenie and even Tuthilltown Spiritsin New York, helped take the company private in 2000 where it remains today. Product

Single or blended malt whisky in the Scotch style has a complex, full-bodied flavour ideal for sophisticated sipping. The flavour notes of a single malt Scotch vary from astringent to almost caramel. A peated malt (made by drying the barley over a peat fire) will have a smoky, almost chewy flavour that can be a bit of an acquired taste. Matthew Gloag wins the contract to supply food and wine for the visit of Queen Victoria and Prince Albert to Perth This mysterious brand is produced at an unnamed distillery somewhere in Speyside and the result is an outrageously drinkable whisky. It may only be an 8 year old single malt whisky at its core, but those eight years have been spent maturing in bourbon barrels and then followed with a further three months in deliberately bijou octave Oloroso sherry casks to imbue as much complexity and flavour as possible.William Gloag dies; his nephew, Matthew Gloag III, takes over the business. The Gloags register their first blended Scotch: the Brig o’ Perth Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”).

While the drink fell out of popularity for a short while in the late 20th century, whisky has recently overtaken vodka as the UK’s most popular spirit and most local pubs will offer a good selection of malts and blends. Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products.Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise. I enjoy this whisky and I hope that when Edrington sold Glenturret to Art & Terroir they were able to write in some stipulations about getting access to barrels to keep this brand going without having to dramatically change it. They also sold off Cutty Sark to La Martiniquaise at the same time, so who knows what’s going to happen with that one. But for now they’re holding on to all the Grouse brands so I’m hoping they can keep this going and keep it tasty. Anyways, time to drink! Edrington, owner of Naked Grouse, said the change is being made in response to the increasing popularity of single malts, and demand from bartenders for an accessible whisky ‘with distinctive flavour’.

In 1870, following Matthew’s death, the company was sold to Highland Distillers (the same company that owns Macallan as of 1996). From there, the whisky has gained a much wider appeal, becoming the most popular whisky in Scotland in 1980 and being awarded a Royal Warrant in 1984. A smooth, single malt matured in bourbon and sherry casks for extra layers of flavour, this softer offering from the award-winning Tomatin distillery in the Scottish Highlands has undertones of caramel and vanilla. It’s an excellent choice for relaxed sipping after dinner or by the fire on a chilly winter’s evening. A robust 57.5% ABV out of the bottle, this overproof whisky should be diluted with water before sipping. Thirty-One Whiskey is a blog devoted to the appreciation of good whiskey, fine cigars, and the value of a hard day’s work in the wood shop. But how do you find the best whisky? We’ve sipped our way through a selection to help you find the whisky (or whiskey) that will best suit you. If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision.The first thing I like about this bottle is that there is practically no label! One of my biggest pet peeves with whiskey bottles (and especially with the Famous Grouse brand) is that you can’t really see what you are buying. That amber colored spirit is the star of the show, and the bottle should accentuate and display it as much as possible. A huge label like the typical Famous Grouse varieties sport just hides it, but with this version the whiskey is large and in charge. You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account.

It wasn’t until Matthew Gloag III inherited the business from William in 1896 that the company registered its first blended Scotch, the Brig o’ Perth. A year later, The Famous Grouse was released at the same time as The Grouse Brand. The Service has been prepared by us solely for information purposes to Members and the Service is based on information we consider reliable and we obtain the contents of the Service from a number of different third party sources (including Contributions), but we do not endorse, support, represent, warrant or guarantee the completeness, truthfulness, accuracy, or reliability of the Services and any information therein. If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect.

Awards for Naked Malt

First launched in 2011 as a blended Scotch matured in first-fill Sherry casks, The Naked Grouse was billed as a ‘smoother, sweeter’ addition to The Famous Grouse extended family. whiskynerds all agreed on this being awesome. People reviewing with poor points drink with their eyes and minds that this is a crap whisky because it's from "famous grouse"-group. Naked Malt is available in 70cl at 40% ABV. In the US & S Africa it’s available in 75cl at 43% ABV. I like that there’s the bare minimum labeling on this bottle, and I like that they did a bit of work coming up with that embossed grouse design. It’s worth trying a few malts from different locations – if you don’t get on with a peaty Highland malt, perhaps a light Speyside with a touch of sweetness will suit your palate better. It’s wise to add a splash of water to bring out the flavour and aroma of your dram – a process affectionately known as “releasing the serpent”.