Cragganmore 12 år Single Speyside Malt Whisky 40%

Flat-topped pot stills and copper worm tubs. Two old-fashioned choices Cragganmore has never changed — and the entire reason the whisky does not taste like its neighbours.

Expert description

Cragganmore 12 years is a Speyside Single Malt Scotch Whisky matured in ex-bourbon casks and bottled at 40%.

The distillery was founded in 1869 by John Smith at Ballindalloch and still draws water from the Craggan Burn alongside it. The unusual part is the equipment: the pot stills have short, flat-topped necks, and condensing happens in worm tubs rather than modern shell-and-tube condensers. Both give less copper contact, and the result is a heavier, more layered spirit. The 12 year old is the core expression and Speyside's seat in Diageo's Classic Malts range.

Tasting notes

Nose

Sweet herbs and meadow flowers, honey and vanilla. Behind them sit a dry malted cereal note and a trace of resin.

Palate

Strongly malted for a 40% whisky. Honey, poached apple and sandalwood, with a suggestion of sweet wood smoke arriving mid-palate.

Finish

Long and malty with sweet hints and a mild herbal dryness at the close.

Specifications

Name: Cragganmore 12 years Single Speyside Malt Whisky 40%
Distillery: Cragganmore
Region/Country: Speyside Scotland
Type: Speyside Single Malt Scotch Whisky
Age: 12 years
ABV: 40 %
Size: 70 CL
Cask type: Ex-bourbon casks
EAN no.: 5000281005430

Flavour profile

Soft · Malty · Honeyed · Herbal · Complex

Did you know?

Cragganmore is one of the few distilleries still condensing in worm tubs. The big wooden vats with their coiled pipes stand outside behind the distillery, and swapping them for modern condensers would change the whisky — one of the most concrete ways equipment shapes flavour.

See our full range of Cragganmore Whisky

Listen to our podcast:

Frequently asked questions about Cragganmore 12 years

What makes Cragganmore different from other Speyside malts?

The distillation. Short, flat-topped pot stills and worm tub condensers give less copper contact than normal, so the whisky comes out heavier, more herbal and more complex than the region's light fruity style.

Is it peated?

Only very lightly. There is a touch of sweet wood smoke mid-palate, but this is not a smoky whisky. For peat smoke, head towards Islay Whisky.

Is it a good starting point?

It is soft enough to be approachable but complex enough that there is something to look for. That is why it is often the first single malt people pour a second glass of.

How is it best enjoyed?

Neat in a tulip glass at room temperature. At 40% it does not take much water. Let it stand five minutes first so the herbal notes have time to open.

What is the Classic Malts range?

Diageo's selection of six distilleries each representing a region. Cragganmore took the Speyside seat, and the 12 year old still carries the title.

Does it pair with food?

Try it with smoked salmon or a mild hard cheese. The herbal dryness and light smoke work better with savoury food than with dessert.