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So here's a bit of background. Sheep Dip actually refers to a delousing pesticide used by farmers on their sheep back in the day. As was the practice during those times there was a lot of illicit whisky being made by these guys too.
So every once in a while when the excise officer would visit all the whisky would be hidden in barrels marked SD (Sheep Dip) to throw off said excise nuisance man. Quite a charming story I have to admit.
Richard Paterson, third generation Master Blender, has taken 16 single malts from all parts of Scotland and created this blend and paid homage to all those crafty farmers by naming it Sheep Dip.
Nose : Young and sprightly with a hint of dough and a squeeze of tropical fruits. The freshness continues with some nice cucumbers and celery sprinkled with rock salt. Based on the smell I could drizzle this over a salad as a midsummers' dressing.
Palate: This is where the promise is broken. Similar tropical fruits and some spice but overwhelmed by something unpleasantly bitter. I let it breathe for a while but it can't seem to shake that terrible taste.
Finish : Spicy short.
I'm used to being disappointed by Richard Paterson but I had heard decent things about this expression. I guess earlier batches had some good stock. This one, I suspect, has some actual sheep dip in it.