Mannochmore 9 Year Old 2012 (cask 12494) – The Single Cask | 700ML

Description

Whiskey: Mannochmore 9 Year Old 2012 (cask 12494) – The Single Cask | 700ML

Indie cask-finished Mannochmore single malt here, distilled in 2012 and matured for nine years.

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Size: 700ML

Proof: 115.2 (57.6%ABV)

Origin: Scotland

Distillery: Mannochmore

Indie cask-finished Mannochmore single malt here, distilled in 2012 and matured for nine years. Its final period was spent finishing in a first-fill tawny Port barrel, until it was cracked open by The Single Cask in 2022. The barrel yielded just 56 bottles at 57.6% ABV, full of juicy fruit and rich chocolate notes.

Mannochmore 9 Year Old 2012 (cask 12494) – The Single Cask | 700ML Tasting Notes

Nose: Dusty cocoa, juicy grapes, floral honey, and peppery spice.

Palate: Plump raisin, melted dark chocolate, and wafts of heather.

Finish: Warming oak spice and fig sweetness.

Distillery Information

The Mannochmore distillery lies just south of Elgin in Morayshire, at the heart of Speyside. The distillery shares not only a site, but also the watersource – the Bardon Burn – with the Glenlossie distillery. However, Mannochmore is considerably larger; the three pairs of stills have a combined total capacity of 3.22 million litres annually. The site asserts a decidedly industrial aesthetic; there are onsite warehouses which boast space for 200,000 casks. Accordingly, the current owners Diageo use the space to store maturing spirit from other distilleries in addition to that of Mannochmore. The site also hosts a dark grains plant, processing draff and pot ale. Equally sizeable, the facility processes 1000 tonnes of dark grains for animal feed every week. The whisky distillery was built in 1971 by Scottish Malt Distillers, later to become a part of Diageo. It was managed by John Haig and Co. It was only comparatively recently – in 1992 – that single malt Scotch whisky was released from Mannochmore; for many years it had been a blending component and was a constituent of Haig blends. A more recent release, Loch Dhu, has attained popularity in Denmark, with the moniker ‘The Black Whisky’. Its colour is achieved by double charring the bourbon casks prior to maturation. The Black Whisky was latterly replaced by the similarly sinister-looking Cu Dhub, named for the Gaelic for Black Dog.