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Tasting Notes
COLOUR: Rich and deep, reminiscent of warm old gold. NOSE: Rich vanilla with layers of green apples, freshly cut grass and green tomatoes. Subtle whiffs of dried fruit and spices are evident. Sweet honey and herbal notes are apparent, alongside mint. Suggestions of toffee and warm banana emerge and the spice notes separate to offer liquorice, fennel and cardamom. FLAVOUR: Light citrus appears on the tongue followed by warm honey notes and a delicious vanilla flavour wrapped in a coconut cloak. The liquid is mouth-coating, but not cloying and very warming. This is complex, multi-layered and sophisticated, giving up its secrets slowly. FINISH: A light oaky flavour with a gentle herbal glow. Whisky flavours linger delightfully in the throat, delivering a deliciously extended finish which continues to evolve and reveal slowly fading waves of flavour.

Distillery Notes

The elixir at the heart of Drambuie was created more than 260 years ago exclusively for Prince Charles Edward Stuart of Scotland. It is a unique combination of aged Scotch whiskies, heather honey and a blend of herbs and spices - a recipe kept secret since 1745. In the late 19th century the drink became know as "an dram buidheach" - from the Gaelic the drink that satisfies, and was subsequently registered as Drambuie is 1893. The first commercial production of Drambuie took place in Edinburgh 1909, it became the first liqueur to be served in The House of Lords in 1916 and became popular internationally as it was taken abroad by the Scottish Regiments in the two World Wars.

 

Today, Drambuie's whisky blenders have the luxury of hand- picking a bespoke selection of Scotland's finest rare aged malts to complement the elixir's distinctive flavour notes.