Pig's Nose Blended Scotch Whisky 70 cl

Product Information

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Tracking Popularity of Pigs Nose Whiskey at Retail Outlets Today

Short spicy dry finish with the caramel and honey coming through clean as day. The peat reappears for a second and then disappears again. 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. The mash liquefies saccharides present in malted barley, creating a liquid known as “wort” that contains much of what will eventually become alcohol. After mashing has been completed, fermentation begins when yeast cells feed off of sugars found in wort until ethanol has been created (known as “wash”). It takes approximately five days for fermentation time depending on temperature levels during operation.

The name “Pig’s Nose” is derived from its easy, mellow character. As it says on the label, “‘Tis said our scotch is as soft and smooth as a pig’s nose.” Pig's Nose is a blended scotch brand owned by Spencerfield Spirits (who also own the blended malt Sheep Dip and Edinburgh Gin), which was founded by former Glenmorangie marketing director Alex Nicol. Pig's Nose was first created in 1977, though the current bottling was re-blended by Richard Paterson, from single malts from Speyside, Islay and the Lowlands, and grain whisky from Invergordon. Their slogan is "'Tis said that our scotch is as soft and as smooth as a pig's nose." Could this be true? We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets.Next up: distillation! During this stage of production, wash accumulates along with ferments that ought to be removed judiciously as not all ferments are good for whiskeys like Pig’s Nose; some impart unpleasant flavors while others diminish product quality over time if left too long in their raw distilled form. Distillers must therefore know precisely what needs to go versus what should stay behind after each round of separating out undesired ferments through carefully monitored condensation processes within specialized stilling apparatus called pot stills or Coffey stills (also referred to as “column or continuous stills”). Pigs Nose however is not a vatted whisky, but a blend and from what I've heard there are something like 26 different single malts that have gone into this little guy, malts from Islay, Speyside and the Highlands. Now I'd tried it's big brother, Sheep Dip Old Hebridean 1990 Vintage, a smokey giant vatted whisky involving malts from Ardbeg, Dalmore and Fettercairn. There is also a burst if apples and lemons that serve to give a lovely tang against the smooth toffee, which eventually melts into caramel.

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