The Naked Malt was one of the last creations of the company’s long-serving Master Blender, John Ramsay, who retired after forty years shortly before the whisky was released. For two and a half years before retiring last year, John worked with his designated successor, Gordon Motion, who also played an important role in creating The Naked Malt, and bears responsibility for its continuing flavour profile, along with other expressions of the brand. The Macallan and Highland Park are central to the make up of The Naked Malt, which is then ‘matured in the finest sun dried sherry oak casks’, according to the company’s website. It is presented in a plain bottle, with a barrel embossed in the glass, so the whisky’s rich colour may be admired.

A deep amber hue; a base note of fragrant wood (cigar box, dusty drawer, sawn oak), with dried fruits and fragrant cooking spices (all spice, nutmeg, mace). A rich, smooth texture and a sweet taste, drying slightly in the finish, with juicy fruits (macerated dried figs), and dark chocolate-covered coffee beans in the spicy aftertaste. A blend for malt lovers.

The Smoky Black Grouse combines the famous blend with specially selected peated malts to create a rich, dark, russet whisky with a rich, soft, smoky nose.