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The ever-popular Auchentoshan 3 Wood is matured initially in bourbon casks before being finished in Oloroso then Pedro Ximénez casks for an extra layer of rich, sweet fruitiness.
Nose: Cooked fruit, sherry, toffee, a rum-like quality and notes of Bas Armagnac distilled circa 1940.
Palate: Rich. Liqueur cherries in dark chocolate, more sherried fruit, ripe dark forest fruits, like a Black Forest Gateaux.
Finish: Superb, led by thick dark treacle and toffee notes and chewy wooded notes, balanced with a green fruit edge.
Auchentoshan Distillery is a whisky producer in the Scottish Lowlands, and it is the only producer in Scotland to make whisky using triple distillation. Auchentoshan's history goes back to 1817, when John Bulloch built the Lowland Duntocher distillery on the banks of the river Clyde. Unfortunately, Bulloch soon had to sell the distillery after becoming bankrupt and it passed to John Hart and Alexander Filshie. After purchasing Duntocher, the pair decided to change its name to Auchintoshan (sic). During World War II, the distillery was heavily bombed in the 1941 Clyde Blitz, which severely damaged a warehouse and sent blazing whisky into the river. Today the distillery is under the ownership of Beam Suntory. Auchentoshan's single malt Scotch whisky production process starts with unpeated malted barley. Fermentation is carried out in Oregon pine washbacks and the fermented liquid is then triple distilled, before aging in oak barrels. The Auchentoshan range includes the American Oak, 12 Years Old, 18 Years Old, 21 Years Old and the newest addition, Three Wood. Three Wood is so named as it is matured in three separate casks: American Bourbon, then Spanish Oloroso Sherry and finally Pedro Ximenez casks. The distillery also produces limited-edition whiskies, including vintages from 1957, as well as a selection of travel-retail releases.