The Oban Distillery has launched single malt whisky Oban Little Bay, matured in a mix of wood for a more pronounced maritime and citrus flavour.
Crafted at one of Scotland’s smallest and oldest distilleries, the single malt includes spirit aged in refill casks with new oak cask ends, contributing a spicy note to the final whisky.
But it also includes liquid matured in European sherry oak, bringing a richness to the whisky, and also spirit from refill hogsheads, predominantly American oak.
After maturation, these whiskies are married together in the distillery’s smallest casks which are small and relatively inactive American oak barrels. Interactive maturation integrates all the flavours and ensures a well balanced, rounded and richer single malt whisky at 43% ABV.
Led by master blender Dr Craig Wilson, this very traditional marrying process delivers additional layers of complexity as a result of the interactive maturation that takes place between whiskies of different ages and the different wood types.
Oban is Gaelic for “little bay” and has been home to the distillery since it was built in 1794 by local entrepreneurs, the Stevenson brothers.
Craig said: “The unique and complex flavour of Oban Little Bay, reflects its truly unique environment, nestled in between the cliffs and the sea of the west coast of Scotland. The distillery set-up, dictated by bay-side location and size, are entirely responsible for giving our whisky its very own taste of orange, gentle smoke, sea salt and honey.”
Tasting notes from Oban Distillery
Appearance: Rich antique gold.
Nose: Oily, waxy and nutty, balanced by ripe orchard fruits. Notes of almond fruitcake on denser Christmas pudding, with cereal and orange behind.
Body: Medium to rich. Good viscosity.
Palate: The comforting chewiness of rich fruit-bread, hints of orange zest and clove, growing drier, still minty, with crisp green apple
Finish: Long. Quite syrupy at first, then drying, with elegant coating tannins rich in dark chocolate character.