Mc Clelland's Malt Islay

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Mc Clelland's Malt Islay

Scotland Amber | 40°

Ref : 135490

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31, 30

i.e. 44.71 € / liter

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Our oenologists' opinion


Get carried away by the original and peaty fragrances of this luminous copper-colored single malt that allies the delicateness of iodine with the greediness of white chocolate, dried banana and vanilla. These aromas of chocolate and vanilla combine with peat in mouth, appearing after a round and powerful attack, thin and elegant. The length is all about freshness.


  • Keeping level Ready to drink
  • Service temperature 14°


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

As wines, whisky can be elaborated with a broad range of different ingredients. We talk about “single malt” when it is fully made of barley, and “blend” when comprised of both grains and malts.

Domain and appellation

  • Mc Clelland's

    Established in Glasgow in 1818 as a blending and export company, McClelland’s transports you through a unique range of whiskys that speaks for Scotland’s different regions. Islay, the chosen region to elaborate this whiskey, is well-known for its use of peat, a combustible giving characteristic aromas to the whiskey, that dries the malt.

    • Manufacturing: Made entirely from Islay malt, this whiskey is distinguishing itself by its peaty characteristics. The peaty whiskies have a special place in the whisky world and thanks to their originality, leave no one indifferent.


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