The color of white wine. On the nose, some mineral notes of high-end marzipan & almond milk, hints of heather. Mouth shows a perfect blend of peat smoke, fruits & white pepper, again heather, & some sweet maltiness. Finish is long, balanced, a little waxy.
It is how Valinch & Mallet was conceived and created: two friends, coming from different backgrounds, united by the common passion for Whisky and the desire to transform it into a profession and share its fruits with everyone else.
If you add to this mix our Italian innate love for art and crafts and the heritage left by the extraordinary selectors that forever linked Italy to Scotland and Scotch Whisky, a clearer picture starts to appear.
Selecting single casks is not a science but a matter of taste, an art: where a standard of perfection cannot exist our creativity and personal taste are what drive us to prefer one cask over another, imagining how the spirit will marry with the wood and develop once finally poured and sealed in the bottle.
In a world of sometimes overwhelming wood influence, we always seek the true distillery character: choosing what we like the most over what we believe will sell more is the hardest of choices, but it is in fact the only one that matters when quality and not quantity is the ultimate goal.
Fabio copy 6.gifThe choice of leaving our whiskies and rums un-chill filtered without adding any colorants to enhance their appearance is a natural consequence, so is our leaving most of them at their natural cask strength instead of watering them down to obtain a greater number of bottles: our only whiskies with a reduced ABV are those where a younger age led to a natural excessive aggressiveness of alcohol over the congeners that characterise the taste: leaving them untouched would have meant keeping what we loved about them, hidden.
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