Wemyss Malts Spice King Scotch Whisky 70cl

Spice King is a complex malt whisky with many layers to its spicy personality.

This big bodied whisky, with big personality delivers effervescent flavours thanks to its 46% alcohol by volume and non chill-filtration. Complexly sweet yet salty, layered with spices and peppery smoke makes for an ideal alternative to rye or spiced rum. Try neat, on the rocks, in a ginger ale highball or in a tailor-made old fashioned.

COLOUR
Rich gold

SPICE KING welcomes the curious with a succulently sweet start before being drawn in by its many complexities. The initial sweetness is juxtaposed with a savoury maritime brashness before the layers of spice unfold.

Many flavours can be described as ‘spicy’ and Wemyss Malts secret recipe combines multiple regions of single malts to create a blended malt that is the king of spicy whisky. A cereal taste like nutty granola coated in ginger syrup and a delicate astringency from the cask maturation provides depth and balance.

Gentle peat smoke makes its presence known by turning up the volume on the spicy flavours whilst adding a punchy and peppery finish.

PAIRINGS

Cheese: Hebridean Blue ; a well balanced blue cheese made by the Reid family on the Isle of Mull. Creamy, subtle flavour with a crumbly texture.

Meat: A perfect accompaniment to Haggis, Neeps and Tatties. Feel free to add a splash of Spice King into your balmoral whisky sauce.

Dessert: The aromatic spices of a Pumpkin Pie or a Pear and Ginger Crumble complement Spice King perfectly.

Beer: Odell Brewing 90 shilling. This beer uses rich British crystal malt and a little chocolate malt which provides an intense toffee and spice note to the medium-bodied amber ale. It pairs perfectly with the sandalwood aromas and salted caramel flavours of the Spice King and holds up to the peppery spice and smoke as it is a stronger beer, in fact start with the beer and finish with the whisky as the toffee notes will intensify.

To create our blended malt Scotch Whiskies our blending team work to a secret recipe of Base, Support and Signature malts to craft each bottling.

Base Malts:
Approx. Approx. 59% vatting of various Speyside single malts.

Support Malts:
Approx. 13.5% support of peated Highland malt & approx. 3.5% support of heavily peated Islay malt.

Signature Malts:
Approx. 24% heavy bodied, medium peated Highland Island malt.