Since Sir Alexander Ramsay established the distillery in 1824 we’ve been going to extraordinary lengths to capture the purest expression of our whisky’s character. Located in the foothills of Scotland’s Cairngorms, we don’t just use crystal clear mountain water as an ingredient, we drench our stills with it, cooling the copper so only the finest vapours rise.
We recommend Fettercairn’s whiskies should first be tasted straight, and then again with a small splash of cold water – this slight dilution opens up the spirit, bringing out more of the signature tropical fruit flavours and aromas.
Fettercairn Sour
INGREDIENTS
37.5mls Fettercairn 12YO
25mls lemon juice
10mls fresh pineapple juice
Dot of orange bitters
10mls sugar syrup
METHOD
Shake and strain into an ice-filled Sours glass or hi-ball tumbler. Garnish with dehydrated pineapple.
