The Singleton Scotch whisky single malt brand has a new core range that will be exclusive to the travel retail market - The Singleton Gardens of Abundance Collection. The new series features four expressions, each featuring a different cask make-up. These are named Radiant Spring Garden, Golden Autumn Orchard, Exotic Spice Grove, and Deep Forest Riches.
All have been distilled at the Glendullan distillery in Speyside and are released with no age stated. The whiskies have been created by Dr. Craig Wilson, the Master Blender for The Singleton. Radiant Spring Garden (40% ABV) has been solely matured in American white oak barrels and will cost £55. Golden Autumn Orchard (41.8% ABV) is double matured in ex-bourbon and American white oak casks and will cost £80.
Exotic Spice Grove (42.8% ABV) is triple matured and features in ex-red wine and rejuvenated casks before being married in reserve oak casks - this will cost £150. Deep Forest Riches (44.8% ABV and pictured, above) boasts a four-cask maturation with initial maturation in European oak before finishing in ex-Marsala wine, and ex-Palo Cortado and ex-Pedro Ximenex sherry casks. It will cost £220.
The Singleton as we know it today was launched by Diageo in 2006. Three distilleries come under the umbrella brand - Dufftown, Glendullan and Glen Ord - and it sells over eight million bottles per year. As mentioned, The Singleton Gardens of Abundance Collection is taken from Glendullan. The distillery was founded in 1896 by William Williams & Sons, a blending company. For much of its life Glendullan has continued to supply malt for blending, especially to Diageo's array of brands. It is located in Dufftown in Speyside and has an annual production capacity of five million litres.
The prices for each bottling in The Singleton Gardens of Abundance Collection will vary slightly in different markets. The whiskies are available now in selected world airports including Delhi, Dubai, London Heathrow and Singapore.
Our Tasting Notes
The colour is pale gold and the nose is sweet and fruity. Aromas of heather honey, green apple and apricot jam lead the way with some white chocolate and lemon zest underneath. On the palate this whisky is very soft and gentle. It has a creamy mouth feel and it leads with some delicious notes of crisp green apple and vanilla custard. Then comes further notes of white chocolate with a pinch of cocoa powder and heather honey. The brightness continues with hints of ripe apricot, lemon zest and citrus blossom. Some late warming spice adds to the depth - think of cinnamon, powdered ginger and a hint of clove.
The colour is deep gold and the nose has a lovely, bright set of aromas - honeycomb, golden syrup and toffee lead the way with red apple, crisp green pear and vanilla coming through well. On the palate this whisky has an immediate elegance and softness to it. Crumbly brown sugar notes mingle with those of fairground toffee apple and honeycomb straight from the hive. Poached pear in butterscotch sauce and hints of milk chocolate, cinnamon bark and nutmeg come through nicely to give a sumptuous mouthfeel with plenty of depth. Late notes of white pepper, clove and fresh peach also evolve - this gives a pleasant heat.
The colour is coppery gold and the nose is laced with baked fruit and spices - imagine baked figs and apple topped with powdered cinnamon, good cocoa and a scratch of nutmeg. There are also aromas of vanilla sugar and hedgerow berries. On the palate this whisky is soft, rich and expressive. The baked apple and fig come to the fore again - think of the apples covered in butterscotch sauce and the figs drizzled with honey. Also poached pears in red wine. Then come the dusty spices and they dominate late on. Some are woody (toasted oak and cinnamon bark especially) and others earthy (ginger and a hint of liquorice root).
The colour is russet, almost amber, and the nose is dark, rich and fruity. Aromas of dried fruit (especially raisin, date and fig), dark chocolate and toasted nuts leap from the glass. There are also hints of black treacle, golden syrup and savoury wood spices. On the palate this whisky feels luscious and classy. Spiced baked apple notes mingle with the dark dried fruits and chocolate from the nose. There are also notes of vanilla sponge cake, toffee and golden syrup. The savoury characteristics begin to evolve and build, and this takes the whisky in a different direction and adds a further layer of complexity. Dusty baking spice and fresh oak give a lovely dryness.
