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Cragganmore (Kragganmo) – Scotch whiskey from the Speyside region with one of the most complex and multifaceted flavors with smoky, fruity and spicy undertones. The product line includes regular and vintage releases with a long exposure time. The distillery is one of the smallest enterprises in the country’s alcohol industry. The distillery is open seven days a week to meet the high demand for the brand’s whiskey.
Historical information
Cragganmore distillery was founded in 1869 by an experienced distiller, John Smith. Prior to that, he worked for many years in four large companies and knew all the intricacies of the production of good whiskey. Smith leased a piece of land at Ballindalloch on the banks of the River Spey. The place fully met the requirements of the businessman – there was a source of Craggan spring water nearby and a railway line passed, which reduced transportation costs for the delivery of barrels and the shipment of finished products.
Smith equipped the plant with flat-topped, short-mouth stills. This design made it possible to obtain alcohols with a complex and multifaceted taste, which was immediately highly appreciated by buyers and experts.
Cragganmore whiskey is one of the few whiskeys that has received the A1 classification, which is assigned only to brands with outstanding qualities.
The distillery remained family-owned until 1923, and then passed into the shared ownership of two firms. One of them – White Horse Distillers – then completely bought out the enterprise and doubled the production capacity of the plant. Subsequently, WHD was transformed into Single Malt Distillers.
The brand rose to prominence shortly after 12-year-old Cragganmore was included in a set of six classic Scotch whiskeys. The set became popular far beyond the borders of the country and was sold in all shops and pubs in the UK. In 1998, the first batch of Distillers Edition was released, aged at the final stage in port wine barrels. The brand is currently owned by Diageo.
Raw materials and production
The practice of malting on the floor was discontinued at the end of the XNUMXth century. The company purchases barley from the best farms in the Speyside region. The mineral-rich Craggan spring water contributes to the final taste of the whisky.
The fermentation container is made of European larch. The distillery has four stills, the shape of which has not changed since the founding of the plant. About 360 thousand barrels are simultaneously stored in warehouses. During the aging process, bourbon, port and sherry containers are combined.
Part of the finished product goes into Old Parr and White Horse blends. Drinks under the Cragganmore brand are bottled at a production site in Leuven, Fife.
Awards
Whiskey Cragganmore won gold medals in competitions:
- San Francisco World Spirits Competition, San Francisco – 2001, 2003, 2005, 2006, 2008, 2009, 2016;
- The Spirits Business, Лондон – 2008, 2010, 2011 2015;
- International Spirits Challenge, Лондон – 2015;
- International Wine & Spirit Competition, London – 2015, victory in the competition “Best in Class” (Cragganmore 12 Years Old).
Interesting Facts
- Prior to the launch of the Classic Malts set, the brand’s whiskey was mostly used in blends. The first blend was James Watson Number 10, which was highly valued in the 70s of the XX century.
- The distillery produces 1,52 million liters of whiskey annually, which is considered a record for such a small enterprise.
Types of Kraganmo whiskey
Cragganmore 12 Years Old, 40%
Whiskey golden color combines the best features of drinks from the Speyside region. The aroma combines the smells of meadow flowers, honey and vanilla. According to expert Michael Jackson, 12-year-old Cragganmore has the most complex flavor of any single malt he has ever tasted. The palate is rich in hints of malt, fragrant smoke and sandalwood. The finish is sweet and long with tones of freshly baked bread flavored with smoked meats.
Cragganmore Distillers Edition, 40%
The whiskey is aged in a combination of bourbon and port wine barrels, which give it a dark gold color. Only a hint of smoke is felt in the aroma, which is covered by ripe fruits and malt. The taste is quite sweet, there are nuances of blackcurrant, cherry tobacco and cloves. Finished with wood, bananas, vanilla and cocoa. The finish is long and very dry.
