The Black Mountain Legend

The local BEINN DUBH Ruby Black Single Malt Scotch Whisky, itself POTENT and MYSTERIOUS, uses water from the Cairngorm Black Mountain and is perfectly finished in toasted ruby port casks from Portugal.

'Black Mountain' is how professor Norma Collie (University College, London) described Ben Macdui, the highest peak of the Cairngorm mountains, after his solo climb to the summit in 1891.

BEINN DUBH – The Darker Side

The highland mountain ranges in Scotland are wild and magnificent places that attract many international visitors, but their slopes have a darker side that has terrified many people throughout the years. It is claimed that the mountains are haunted.

The "Black Mountain" is truely hauntingly powerful.

The Special Casks

We import ruby port casks for our finishing process directly from Portugal where the finest port is made.

Tanoaria Josafer Lda, established in 1962 craft the Ruby Port casks that give Beinn Dubh its unique colour.

Our whisky is matured in charred casks to produce a unique "ruby black" whisky.

The short film shows a small part of the process used to create each and every cask.

Finishing With Finesse

Scotch Whisky must be matured in oak casks for a minimum of three years, and is often matured much longer. 'Finishing' is an extension of the maturation process, when the spirit is subsequently filled into empty casks that previously held other wines or spirits for a further relatively short period at the end of maturation.

The Beinn Dubh Angel

The Angels’ Share

During the ageing process, at least 2% of the whisky in each barrel evaporates through the oak. The distilleries refer to this portion as the Angels' Share. Well, we’ve always known that whisky is a heavenly drink! The exact amount of whisky lost depends on factors such as temperature and the quality of the cask.

Although 2% may sound like a small amount, over a ten year maturation period it can add up to many hundreds of thousands of litres (and surely some very tipsy angels!).

Produced with spirit distilled at Speyside Distillery, and matured in American bourbon barrels then finished in heavily toasted port casks from The Douro Valley.

Tasting Note by Dr Jim Swan

"Aromas of fresh fruits mingle with sultanas & black raisins that open up in layers, eventually revealing a deeper, darker side. This darker side dominates at first, with currants and rich dark chocolate being foremost.
Then both bitterness & sweetness present themselves in equal proportions, gradually fading into a long finish."