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| Craigellachie's worm tub |
Traditional technique
The interactive counter-top sampling unit is a derivation of a scale model of the famous worm-tubs from the Craigellachie distillery, which help give the whisky its distinct, meaty character. Craigellachie is one of the very few whiskies still benefiting from this traditional technique first used in 1891 when the brand was created. Despite the expense involved, it produces a far heavier spirit and imparts unusually strong, sulphury flavours.
During the sampling experience, brand ambassadors pour in
the Craigellachie dram through the top of the copper piping while explaining
how it replicates the condensation process at the distillery. The liquid
journeys through the worm-tub before being poured through a brass tap into a glass.
Shoppers at Taipei airport are the first to experience
the worm-tub sampling serve as part of a month-long Craigellachie campaign that
began in March.
Another aspect of malt enthusiasts' fascination with
Craigellachie is that it is produced using an oil fire, giving the specific
level of sulphur desired and leading to a spirit with a noticeably heavier
character than most.
Two aged Craigellachie expressions are available in
travel retail: a 13yo; and a travel retail exclusive 19yo.
