Richard Paterson, Scotland’s renowned and only third generation master blender created the Sheep Dip “vatting” by marrying together several single malt whiskies. The whiskies are aged between eight and twenty-one years in quality “first fill wood,” each adding unique characteristics to produce an exceptional product. Sheep Dip takes its name from the English farming term for and insecticide once used on British sheep farms. There was a time when the farmers would distill their own whiskies and store them in barrels marked “SD” to avoid expensive distilling taxes, thus the term “Sheep Dip” became slang for whiskey in the region.
Ultimate Beverage Challenge – 90 points.
Wine Enthusiast – 94 points.
NOSE: Notes of the coast, tangy, malty, honey, toffee.
PALATE: Rich, warming, malty, spicy.
FINISH: Long, punchy, tangy.