Wednesday, 27 January 2016

News: Rock Oyster Cask Strength

Rock Oyster Cask Strength
  • Rock Oyster Cask Strength
  • Douglas Laing
  • NAS blended malt
  • 57.4 % ABV
Douglas Laing is adding a third cask strength blended malt to their range. After the annual Big Peat Christmas Islay blended malt and Scallywag Speyside blende malt, they now introduce a cask strength version of their Islands blended malt Rock Oyster.

The new Rock Oyster Cask Strength Limited Edition is bottled at a powerful 57.4% ABV and delivers a massive amplification of all those coastal qualities from the original. Punchy peat smoke meets sweet honey and a briny, salty character, in a flavour combination that promises to transport the drinker to Scotland’s Whisky Islands. In line with the Douglas Laing family philosophy, the spirit is proudly without colouring or chill-filtration.

The new release packaging is a creative evolution of the original, offered in a premium gift tube with gold foil detail. Bespoke illustration against a maritime backdrop depicts a crew of sailors battling to retrieve a monstrous oyster from stormy seas, reflecting that monstrously maritime spirit inside.
Those familiar with Douglas Laing’s Remarkable Regional Malts may recognise the bearded fisherman depicted in the scene… 

Says Douglas Laing’s Managing Director Fred Laing: “For Rock Oyster Cask Strength, I’ve selected a range of casks from the Islands and lovingly vatted them together to create a blast of sea air on the nose and a tempestuously oceanic storm on the palate. Anticipate a big peat hit full of Islay phenols, iodine and coal dust, with a shake of pepper softening to a distinct honey sweetness from the Arran casks. The Isle of Jura brings waves of citrus and barley to the mix, and Orkney fetches up some salt from the deep.” 
Rock Oyster Cask Strength
Can you spot the bearded fisherman?

Douglas Laing’s Rock Oyster Cask Strength Limited Edition will be available from specialist Whisky retailers and www.DouglasLaing.com from January 2016.


ource and pictures: Douglas Laing

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