Scallywag

Composed exclusively of Single Malts from the Speyside region, Scallywag reflects a precise and balanced approach to Blended Malt Scotch Whisky. First bottled in 2013 by Douglas Laing, it relies on a careful selection of casks that includes malts from The Macallan, Mortlach and The Glenrothes. The maturation process favours a high proportion of sherry-seasoned oak, with approximately 90% of the whisky aged in large Oloroso (65%) and Pedro Ximénez (25%) sherry butts, both first and refill. These 500-litre-plus casks contribute depth and aromatic complexity, with layers of dried fruits, milk chocolate, red berries and nuts. The remaining 10% is matured in first-fill ex-Bourbon hogsheads (250 litres), which bring underlying notes of vanilla, butterscotch, honey and soft spices. Non-chill filtered, Scallywag reveals a rich structure where stewed fruits, cocoa and warming spice—nutmeg, cinnamon—are followed by a vivid finish marked by orange zest, fresh ginger and fruitcake. The blend highlights the interaction between Speyside distillate and oak cask influence, without exaggerating the sherry component. Malt selection is guided by continuous olfactory assessment throughout maturation, ensuring consistency in profile from batch to batch.