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Timorous Beastie Highland Blended Malt Scotch Whisky (70cl)

Timorous Beastie Highland Blended Malt Scotch Whisky (70cl)

Douglas Laing

Regular price ₱3,360.00
Regular price ₱2,940.00 Sale price ₱3,360.00
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Highland

Timorous Beastie

ABV: 46.8% | Vol: 70cl

Douglas Laing's Timorous Beastie is most certainly not for the fainthearted! This non-coloured, non-chill-filtered Small Batch bottling is a marriage of appropriately aged and selected Highland Malts - including, amongst others, those distilled at Glen Garioch, Dalmore and Glengoyne distilleries. 

Discover

The original Timorous Beastie, immortalised in Robert Burns’ famous Scots poem “To a Mouse” was a timid, little field mouse. Echoing our national bard’s wit, ours is most certainly not for the fainthearted! Inside there’s a medley of vanilla, malted barley, meringue, honey and citrus flavours just bursting to be unleashed… Part of the Remarkable Regional Malts range, the ultimate distillation of Scotland’s Malt Whisky Regions.

Additional Information

Region:Highland
Abv:46.8%
Vol:70cl
Spec:No Colour Added
Spec:No Chill-Filtration

Tasting Notes

FULL OF SWEET VANILLA AND HONEY.

Nose

Overridingly sweet initially, then warming to floral, light barley and spicy honeyed tones.


Palate

Opens in a spicy style with fructiferous notes of raisin and a sugary, fudgey character.


Finish

Subtle yet sweet with a real oaky flavour, hints of milky cereals and late meringue.


More Ways To Enjoy

Suggested Serve

Old Fashioned

Place a teaspoonful of sugar in a mixing glass with 2 dashes of bitters, 2.5cl of Timorous Beastie and an orange peel. Stir well to dissolve all the sugar. Strain your cocktail into a rocks glass filled with ice and top with a further 2.5cl of Timorous Beastie. Garnish with orange peel and a cherry.
Perfect Pairing

Cheese

Try pairing your next cheese board with a dram of Timorous Beastie. The salty, creamy character of the cheese will cut through the sugary sweetness of our honeyed Highlander for an indulgent, melt-in-the-mouth combination.
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