Indeed, already one of the only Scottish distilleries located in the heart of Glasgow (with a name that means "the corner of the field" is it a nod?), it finds itself the only one working in triple distillations (as for Irish whiskey but with which it only has the common method -NDLR-).

The result is a whisky made even more subtle and pure by the triple evaporation. If you add to this method a thorough work on aging you get beautiful things.

The Auchentoshan Three Wood, which we will describe here, stayed in American oak bourbon barrels, Spanish Oloroso sherry barrels and Pedro Ximénez barrels.

The result is a slightly golden amber-coloured liquid.

Beautiful color from the sherry barrels but what about its overall profile?

When the nose dives into the glass the first time, you can't be mistaken. We are in the presence of a whisky finished in sherry casks with beautiful notes of red fruits, blackcurrants and even spices. On the second pass the notes are sweeter with slightly caramelized orange notes in a wood oven (with a slight presence of smoke). You can also find the sugar of raisins and plums.

With a drop of water the fruits (and the 43°) dissipate slightly to give way to lighter and fresher aromas.

 In the mouth this whisky is clearly woody (the contribution of the barrels and quite clear) but the sensation is mixed with the sweetness of the red fruits. Then left in the mouth it reveals notes of caramelized cinnamon chocolate.

As is often the case with whisky in sherry casks, it leaves beautiful caramelised aromas on the palate with a slightly creamy and above all woody sensation.

He mentions a rather great complexity that could perhaps result in what we would call a beautiful double triple in basketball: triple distillation and triple finishing.

It makes me want to go back to Glasgow (yes yes!) to discover one of the last three distilleries in the Lowlands.