Fettercairn distillery, set up by the Ramsay family, has been in operation since 1824, making it one of Scotland’s oldest malt whisky distilleries. The Distillery is snugly tucked away at the foot of the Cairngorm mountains (the name Fettercairn means ‘foot of the mountain’) from which it takes spring water supplies. The distillery was rebuilt between 1887 and 1890 after it was damaged by a fire. It was also silent between 1926 & 1939, when it was acquired by Associated Scottish Distilleries Ltd. The new owners resumed production and until the maltings were closed in 1960 the distillery enjoyed a few quiet decades. In 1966 the number of stills was extended from two to four, but that was the last major change to the distillery itself. Fettercairn was acquired by the Tomintoul-Glenlivet Distillery Co in 1971, but just two years later the Tomintoul-Glenlivet Distillery Co was sold to Scottish & Universal Investment Trust, (owned by the Fraser family) who also buy Whyte & Mackay in the same year. A few other owners and company name changes occur, but Fettercairn is now part of Whyte & Mackay Distillers Ltd.
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700ml, 42.0%abv, Scotland, (Highland)“Fior” means pure or true in Gaelic, and this, no age statement bottling launched in summer 2010, is something of a rebirth for the Fettercairn distillery. Fior contains 15 percent heavily peated whisky matured in first fill ex-bourbon barrels, along with a proportion of 14 and 15 year old spirit. The result is a bold and complex whisky with real nose presence, smoke, sherry, toffee, vanilla, and oranges merge on the nose, while the palate showcases more smoke and toffee, plus spices, oak, and licorice in the lengthy finish.
“Honey gold in colour, with aromas of crushed pear, toffee apple and hints of cinnamon and vanilla. A kiss of peat smoke with hazelnuts, orange rind, ginger and coriander complete the nose.
Taste is of bold dark chocolate, roasted coffee beans and peat smoke fused with nutmeg, mint, citrus fruits and truffle. The lingering finish proffers sherry trifle, marzipan and pineapple.”