{"id":18867,"date":"2021-12-10T10:00:00","date_gmt":"2021-12-10T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=18867"},"modified":"2021-12-10T12:00:04","modified_gmt":"2021-12-10T12:00:04","slug":"speyburn-a-classic","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/speyburn-a-classic\/","title":{"rendered":"Speyburn \u2013 A Classic"},"content":{"rendered":"<h3 style=\"text-align: center;\">A 10-year-old Single Malt of Distinction<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-18877 alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/12\/speyburn-christmas.jpg\" alt=\"Speyburn 10 year old single malt\" width=\"168\" height=\"309\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/12\/speyburn-christmas.jpg 408w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/12\/speyburn-christmas-163x300.jpg 163w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/12\/speyburn-christmas-82x150.jpg 82w\" sizes=\"auto, (max-width: 168px) 100vw, 168px\" \/>This distillery was built 120 years ago outside the town of Rothes in Speyside, a region famed for its whisky. The founders, John and Edward Hopkin, built up rather than out with malting floors of mesh raised high. The fresh water, a crucial ingredient, was found nearby in Granty Burn, that flowed with soft spring water.\u00a0 After more than a century since its founding, Speyburn remains the only distillery to use the pure, crystal-clear water of this stream.<\/p>\n<p>Speyburn sources consistently high-quality malted barley which gives this whisky its character and charm. The unique stills turn the alcohol-laden steam into spirit which is then matured in air-dried oak casks previously used for bourbon or sherry. It is this wood which adds the Speyburn point of difference. It becomes more balanced, sweeter and smoother, with distinct flavours derived from the wood.<\/p>\n<p>This 10-year-old Speyburn is a polished whisky with layers of different tastes derived from both ingredients and maturation. It is a sipping whisky \u2013 with perhaps just a mere splash of filtered water to release the aromas and full complexity.<\/p>\n<h4>Tasting Notes<\/h4>\n<p>Appearance: clear amber<br \/>\nNose: \u00a0hints of oak, orange and lemon<br \/>\nPalate: Mellow with toffee and barley<br \/>\nFinish: Medium long, sweet and mouth-filling<\/p>\n<p>Speyburn 10-year-old Single Malt has a classic yet distinctive profile. It is perfect for sharing or enjoying alone with a good book.<\/p>\n<p>&nbsp;<\/p>\n<p>Visit Speyburn here https:\/\/www.speyburn.com\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A 10-year-old Single Malt of Distinction This distillery was built 120 years ago outside the town of Rothes in Speyside, a region famed for its whisky. The founders, John and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":18877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3482,3484],"tags":[61,615,2483,3516,3517,51],"class_list":["post-18867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink","category-drinks-reviews","tag-cocktails","tag-drink","tag-scotch","tag-speyburn-10-year-old-single-malt","tag-speyside","tag-whisky"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/18867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=18867"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/18867\/revisions"}],"predecessor-version":[{"id":18878,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/18867\/revisions\/18878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/18877"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=18867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=18867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=18867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}