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91 points

Craigellachie 23 year old, 46%

Here we see a significant step-change from the progression of 13 to 19 (see below). Now, there is added spice, ripe fresh cooked and dried fruits, and a touch of the peat smoke that used to be lightly added. With water, a mix of maple syrup and waxiness comes through. Complex and deep. The palate remains thick and silky, with melted white chocolate before lilies make an appearance alongside baked pineapple. Structured, layered, long, and elegant. £337

Reviewed by: (Winter 2014)

90 points

Craigellachie 13 year old, 46%

Light amber. The initial impression is one of bulk. There are heavy florals — think lilies and stewed white fruit, and just-overripe banana — but this is given a mysterious extra heft by an underpinning of a light meatiness, accompanied by a tiny lift of (good) sulfur. The palate is, unsurprisingly, thick and creamy with huge fruit that fills the mouth. A highly physical, old-style Speyside dram with classic distillery character. A statement whisky that is a must-try.

Reviewed by: (Winter 2014)

89 points

Craigellachie 31 year old, 52.2%

The Craigellachies just keep on coming. This, the oldest of the new Original Bottling range, is the most fiercely priced. It shows balanced and slightly restrained mature notes—think of candle wax and waxed leather. Some fruit syrups, clementine, and honey then follow. The palate is thick—the distillery’s worm tubs having an effect—giving floral accents and a hint of barbecued pineapple. Not the heaviest of the range, but delicious. (Travel Retail exclusive) £500

Reviewed by: (Summer 2016)

89 points

Craigellachie 19 year old, 46%

Here, Craigellachie is slimmed down and appears in slightly leaner guise, with an aromatic spritz of vetiver-heavy male cologne coming across first before fresh fruits follow on. More crisp and with slightly more obvious toasted structure. The pineapple distillery character is now dried, before the palate shows sweet chocolate pudding, char, honeysuckle, herbs, and white fruits. A classy (and large) package. (Travel Retail only) €135/liter

Reviewed by: (Winter 2014)

89 points

Double Barrel Ardbeg & Craigellachie, 46%

If I had to back one of the protagonists in Douglas Laing’s latest Duel of the Phial, my money would be squarely on the Ardbeg. The nose delights with oils oozing from the chestnut flesh of a grilled kipper, coiled rope on a trawler’s deck, and hot pressed asphalt, with a gentle background note of roasted peanut and millionaire’s shortbread. Medium texture: lemon and butterscotch, delicious fruitiness, and spearmint on the mid-palate. Clean, creamy with a baked lemon finish. £49

Reviewed by: (Winter 2014)

87 points

Craigellachie 17 year old, 46%

Golden, lifted, and aromatic. The fleshy ripeness of the 13 year old is still there, but that little sulfur edge has now gone, revealing the ripe fruits massing underneath. Now you find pineapple and light chalk. The flowers have become daffodils and bluebells rather than lily, along with a soft, vanilla ice cream plumpness. Sweet and full, and just a shade lighter than the 13 year old. Muscly, but sweet; that’s the paradox of the Craigellachie character. £83

Reviewed by: (Winter 2014)

84 points

Douglas Laing Old Particular (distilled at Craigellachie) 18 year old, 48.4%

Amber. A thick nose with touches of fresh varnish and a little oiliness. Has some substance and weight and the heavy florals (lily, jasmine) typical of mature Craig, alongside toffee. The palate is ripe, juicy, and full, the cask adding a slight resinous edge. Appears slightly smoky. Becomes fleshy, even waxy, with water, and decidedly more elegant. The tannins are supple and some herbal notes emerge. It is at its best neat, or with water on the side. £80

Reviewed by: (Spring 2015)

79 points

Single Malts of Scotland (distilled at Craigellachie) 1996, 52.7%

Craigellachie is one of Scotland’s most interesting distilleries: its worm tubs providing a deliberately sulfury new make whose aromas flash off after maturation to reveal a deeply floral, pineapple-accented palate. Here, sadly, an inactive cask has meant that cabbagey sulfur has not been fully worked out. The fleshiness of the mature spirit is emerging, but this should have been kept in cask for another five years or so. Lacks balance and maturity. £60

Reviewed by: (Spring 2014)


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