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Uncommon for Amrut
reflecting the sweetness and abundance of flavours found within the spirit
cocoa bitterness
we have been able to create a gin which boasts a fresh floral aroma without the use of extracts or post-distillation infusions
white pepper and pipe tobacco notes framed by bright acidity and taut
Alto Cabernet Sauvignon 2017 (in wooden box) Glenfiddich Uncommon for AmrutThe grapes were harvested by hand at the end of March at between 25 and 26 Balling and yielded a low 4 to 5 tons per hectare. After destalking and crushing, the mash was fermented in stainless steel tanks at 25 to 27 C, using the selected NT112 yeast culture. The juice was separated from the skins after 10 days. After malolactic fermentation, the wine was racked into first , second and third fill French oak barrels and matured for 18 months.
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