A key element of The Famous Grouse, the most popular blend in Scotland and Cutty Sark launched in the 1920s by Berry Brothers and Rudd in St. Jamess London.Charles Maclean calls it A deep and fruity nose, slightly sherried with a medium to full body and a well rounded , raisins on the palate.

This website uses cookies to improve service.
By using this site, you agree to this use. See our Cookie Policy.