The Speyside region of Scotland used to be a haven for bootleg whiskey smugglers. In order to bring it home undetected, so-called copper dogs were used. For this purpose, a copper tube was soldered to a penny and sealed at the top with a cork. Piers Adam, owner of the Craigellachie Hotel, took this story as inspiration for his own whiskey. The blended malt of the same name was created from eight different Speyside single malts.
Copper Dog matured in a combination of ex-bourbon and ex-sherry casks for an undefined period of time. Bottled at 40 vol. % alcohol.
Aroma: fruity with a pleasant sweetness, intense grain and a light spiciness.
Taste: Apples and pears, citrus notes with hints of toffee, mild spices and robust malt.
