SINTEIS SERIES INTRODUCED BY THE GLENALLACHIE

Hot on the heels of winning the title of World’s Best Single Malt for its 12-year-old expression, leading Scotch whisky brand The GlenAllachie launches a limited-edition line called Sinteis (pronounced sin-teesh).

The new series is named after the Scottish Gaelic word for synthesis and is accompanied by the tagline “Two distinct casks. One harmonious synthesis.”

The independently run Scotch whisky company is spearheaded by iconic Master Distiller Billy Walker, whose career spans 53 years across numerous household name brands.

The first release, Sinteis Part I, is a 2014 vintage single malt (UK RRSP £74.99) aged in Chinquapin virgin oak and first-fill Pedro Ximénez Sherry puncheons.

Walker, a renowned cask innovator, personally selected the casks for the new limited edition from a stock of 50,000 across 16 on-site warehouses in Speyside.

Casks made of Chinquapin, a native American oak from the Ozarks of Missouri, typically impart notes of sweet spices and aniseed. In contrast, the Pedro Ximénez Sherry casks contribute flavours of dark chocolate and ripe fruits.

Sinteis Part I features eye-catching packaging created by Scottish designer Kayley Barbour. The carton showcases a hand-drawn symbol in foil depicting “the fusion of multiple wood types”.

This debut release of The Sinteis Series is presented at its natural cask strength of 57.8% ABV, unchill filtered and without the addition of artificial colouring.

Commenting on the launch, Walker shares:

At UK RRSP of £74.99, The GlenAllachie 2014 Chinquapin & Pedro Ximénez Cask Matured is available at the distillery’s visitor centre and its online shop from today. It will become increasingly available worldwide in the coming weeks and months.

Tasting Notes

The GlenAllachie Sinteis Part I: 2014 Chinquapin & PX Cask Matured

• Colour: Intense Walnut.
• Nose: Liquorice, butterscotch and grilled honeycomb, with candied orchard fruits, cocoa and treacle tart.
• Taste: Ginger, butterscotch and candied lemon slices, followed by fig jam, blackberries and molasses, with cinnamon spice and rich cocoa on the finish.