The name ‘Copper Dog’ comes from an old device made from copper tubing with a penny soldered to one end and cork in the other, which was used by distillery workers to smuggle whisky home. It is also the name of the bar at the Craigellachie Hotel. Blended by master blender Stuart Morrison, the whiskies included in Copper Dog have been aged in a mixture of refill American and European oak casks, first fill Bourbon casks and rejuvenated casks, before being married in hogsheads.
Copper Dog was created at the Craigellachie hotel. It’s a smooth, fruity malt with a spicy finish. Bottled at 40% abv, the whisky combines eight Speyside single malts supplied by the world’s largest Scotch whisky producer Diageo, which has a minority shareholding in the brand.
“It’s Speyside in a glass, and damn easy to drink”
Copper Dog’s nose features hints of spiced pears and crisp apples, alongside toffee and vanilla and some baking spice. The palate features similar notes – orchard fruits, spice, and vanilla. There’s also an element of dried fruit, which indicates some sherry casks. It’s low abv still yields a slightly creamy whisky. The finish has hints of dried fruit, spice, and just a touch of oak. (adventuresinwhisky.com)
