The Skinny Whisky Guide

Let us take you gently by the hand on a journey exploring Scotland’s greatest gift to the world (no, not Snow Patrol or The Krankies).
Feature by Ruth Marsh.
Published 21 April 2009

Welcome to the first in our new monthly guide to the water of life - and we’re determined to show you it’s not all Sean Connery golfing in plus fours, honest. In fact, surely the most pleasurable way of supporting local producers and cutting down your food (well, drink) miles is by putting down that imported vodka and tonic and having a wee dram instead.

So, what better way to kick off our romp around the best distilleries in the country than a look at arguably Scotland’s most impressive blend, Sheep Dip. From the same makers as Pig’s Nose (whilst the latter is so-called because of its silky smoothness, you’ll be pleased to know the former is named after a pre-Oddbins time when farmers would hide their home-made brews from the taxman in barrels marked ‘Sheep Dip', rather than any taste comparison), Sheep Dip is woven from sixteen (count ‘em) single malts gathered from across the four traditional malt whisky regions. Blended by Scotland’s only third-generation Master Blender Richard Paterson, this pale, straw-hued whisky is a perfect introduction for the malt-curious. Whilst the sheer number of blends packed into one bottle means it’s a complex mouthful, it is also disarmingly easy to drink, its mellowness leaving a cosy afterglow rather than a throat-tingling afterburn.

Its surprisingly light citrus smell comes through in the taste, together with an off-sweet touch of honey and a final, slightly salty smack of the seaside, presumably from its Isle of Islay contingent.

My bottle went on a spring trip to Rowardennan on the east banks of Loch Lomond, where it only lasted one trip around the campfire. Indeed, it’s an incredibly warming and swiggable accompaniment to Scottish sunsets, singsongs and stargazing.

Comments (4)

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  • is this mega-mix of malts therefore a vatted whisky? or is there grain whisky in there too...

    Posted by Jaco Justice | Wednesday April 2009 @ 09:39

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  • Sheep Dip is a vatted Malt made with malts aged from 8 to 21 years old, mainly Highland the oldest being a Dalmore 21 the youngest being a Glenfarclas 8yr.
    No grain whisky although there is in Pigs Nose Invergordon grain aged between 5 and 7yrs a soft Speyside N.E. blended whisky

    Posted by Anonymous | Thursday April 2009 @ 18:00

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  • the sheep dip isnt bad , but if you want another great vatted malt try MONKEY SHOULDER another great vatted malt this time from dufftown , triple distilled and casked in used bourbon casks. the only bad thing is you cant stop drinking it. and it is on offer in oddbins at the mo for £20

    Posted by Anonymous | Monday April 2009 @ 22:38

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  • cheers Alex, can all get rather confusing

    i likes the Monkey Shoulder in an Old Fashioned - guess that could technically be whisky manslaughter but the bourboness works for me

    also, i'd recommend Dallus Dhu for a distillery visit - not still operational but the dated buttons,consoles and gadgets make it look like a Bond-baddie hideout circa Dr No

    Glen Ord is a good tour too if you're Black Isle way

    Posted by Jaco Justice | Tuesday April 2009 @ 11:48

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