Octave Premium Auchentoshan 1999 Size:70cl Fermentation of the must with

Fermentation of the must with skin contact for 240-300 hours

pear with vanilla

Cooked mash

Big and attention-grabbing but complex nonetheless

where it is mixed with Icelandic spring water

Octave Premium Auchentoshan 1999 Size:70cl Fermentation of the must withAuchentoshan is also called "The Glasgow" Distillery because the distillery is located on the outskirts of Glasgow. It is midway between the Killpatrick Hills and the River Clyde. It is one of the few malt distilleries in Scotland that still uses 3 stage distillation in copper stills. The big advantage here is that the distillates are full bodied on the one hand and yet not that heavy. This benefits this Duncan Taylor's The Octave again, as these