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Cutty Sark Tam O'Shantner 25 Year 750ML
Sku: 18490
Cutty Sark Tam o’ Shanter is a new variant of the existing award-winning Cutty Sark 25 year old blend with a distinctly darker, wilder side. Tam o’ Shanter is a poem by beloved Scottis ...more
Product Rating
Product Information
Country: Scotland
Type: Scotch Whisky
Reg.  $374.99
On Sale $299.99
Buy Cutty Sark Tam O'Shantner 25 Year
ColourRich, shadowy dark amber as if glistening from a subterranean Gothic fire. NoseDrifting incense held in the evening air, exotic spices, jasmine, anise and sandalwood dance and leap out of the glass - promising something Palate Full bodied, boisterous and sweet with a darkly sinister menace, rich velvet curtains surround dark chocolate, eucalyptus, cracked black pepper and drying mint whilst dancing with rich full sherry sweetness and toffee. Waves of flavour and texture envelop your tongue, powerfully tantalising and teasing your taste buds. Finish Lingering, long, rich, sweet yet spicy. Truly full-bodied whisky with which to face Auld Nick himself. A maleficent dram!

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Cutty Sark Tam o’ Shanter is a new variant of the existing award-winning Cutty Sark 25 year old blend with a distinctly darker, wilder side. Tam o’ Shanter is a poem by beloved Scottish poet Robert Burns and it is this poem which inspired the naming of the Cutty Sark Clipper and Cutty Sark original Scotch whisky. This bottling is the first limited edition specially selected by Kirsteen Campbell, Master Blender at Cutty Sark presented in a stunning oak box including specially commissioned book by Scottish artist Alexander Goudie – a rare expression which makes a fantastic gift or collectors pack. The whisky itself in this limited edition is a full bodied, boisterous and sweet 25 year old expression; its rich, shadowy dark amber color perfectly reflects the roots of the brand’s origin.

Tasting notes

Color:
Rich, shadowy dark amber as if glistening from a subterranean Gothic fire.

Nose:
Full bodied, boisterous and sweet with a darkly sinister menace, rich velvet curtains surround dark chocolate, eucalyptus, cracked black pepper and drying mint whilst dancing with rich full sherry sweetness and toffee. Waves of flavour and texture envelop your tongue, powerfully tantalising and teasing your taste buds.

Palate:
Drifting incense held in the evening air, exotic spices, jasmine, anise and sandalwood dance and leap out of the glass - promising something

Finish:
Lingering, long, rich, sweet yet spicy. Truly full-bodied whisky with which to face Auld Nick himself. A maleficent dram!

Producer
An old-fashioned lunch in the parlour of 3 St James’s Street in London on 23rd March 1923 changed the course of Scotch whisky history for ever. In attendance were Francis Berry and Hugh Rudd, the partners of the world’s most prestigious wine and spirits merchants, Berry Bros. & Rudd, together with Scottish artist James McBey. The conversation turned, inevitably, to whisky; Berrys’ had been selling its own brands for some time in the UK and a small amount had been exported to the USA to private customers immediately before World War I. Berry Bros. & Rudd, like all good merchants, knew what their customers liked and felt that heavy, dark whiskies would spoil the palate of their wine-loving clientele. The USA was in the grips of Prohibition but there were signs that this would not last forever; the partners saw an opportunity to create a new type of blended Scotch specifically for an international market. It was suggested that this whisky should differentiate itself from those already available by being lighter in style, blended only from the very finest whiskies. The new blend was to be bottled at its naturally pale colour to avoid the danger of caramel colouring masking its more subtle flavours. Coincidentally, this style of blended whisky would suit their personal tastes as wine drinkers. Other blenders continued to market heavier, darker blends giving the new Berry Bros. & Rudd blend a real point of difference in an already competitive market. All that was missing was a name; the world’s fastest ship – a tea clipper named Cutty Sark – had just returned from many years trading and was much in the news at the time. James McBey, a keen sailor, suggested that this would be an admirable name for the new whisky. He then proceeded to draw a preliminary design on a napkin and used the correct term ‘Scots’ rather than the more common ‘Scotch’ whisky.

 
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