An old West Country term, British farmers have long referred to whisky as Sheep Dip – an insecticide used to delouse sheep prior to sheering. There was a time when farmers distilled their own ‘home made’ whisky and in order to avoid paying taxes to the revenue man, they’d hide it in barrels marked Sheep Dip’.
Sheep Dip’s Islay Blended Malt Whisky is a unique blend of several single Islay malt whiskies, all of them distilled and matured on the southernmost Hebridean Island of Islay, one of Scotland’s oldest centers of distilling.
Its typical smoky character is derived from drying the barley over a traditional peat, prior to distilling. You will notice the distinctive presence of iodine, seaweed and salt which comes from its long maturation in oak barrels next to the Atlantic ocean. When drinking, add a small splash of spring water to open up all this whisky has to offer.
THAT SHEEP IS SMOKING
2 oz Sheep Dip Islay Blended Malt Whisky
1/2 oz Dry Vermouth
1/2 oz Yellow Chartreuse
1/2 oz Pellegrino Amaro
METHOD: Stir all ingredients and strain into cocktail glass. Garnish with an orange zest
WORLD LESS TRAVELED
2 1/2 oz Sheep Dip Islay
1/2 oz Cream de Cacao
1/4 oz Green Chartreuse
3 Dashes of Mole bitters
METHOD: Stir all ingredients with ice. Strain into a cocktail glass. Garnish with a lemon peel
2 oz Pig’s Nose Scotch Whisky
3/4 oz Fresh lemon Juice
3/4 oz Honey Syrup
3/4 oz Ginger juice
1/4 oz Sheep Dip Islay Blended Malt
METHOD: Shake all ingredients with ice. Strain over fresh ice into an Old-Fashioned glass
Score: 93 PointsThe Whisky Advocate Date: Wednesday, March 1, 2017
There has been an excellent streak of Islay blended malts recently, and here is another worthy contender from the Spencerfield Spirit Company. This one offers the sizzle of bacon fat, thick clods of peat, cocoa, and breezy smoke. The rounded palate has sweet satsuma, spice, generous malty notes, and burnt caramel. The wafting smoke builds until it engulfs the back of the palate. You will be wanting one of these.
Score: 96 PointsUltimate Spirits Challenge 2015 Date: Sunday, March 1, 2015
"Roasted peaches and tomato aromas mingle with notes of campfire smoke on the expressive nose. Flavors in the mouth are thoroughly smoky with sweet undertones of sugared grains, creating a pleasant balance that is long lasting."
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