Remarkable Regional Malts Mid Autumn Festival - Douglas Laing

The Remarkable Regional Malts Mid Autumn Festival - Douglas Laing captures the warm light of a late autumn evening. In the glass it shines a strong gold, like wet leaves in the evening light. The dense colour promises depth, layers, and a long, intense aromatic experience.

Even with the first swirl, an aroma picture with a clear signature unfolds. Spicy smoke rises, like from a fireplace burning in the distance. Beneath it lies a rich toffee note, dense and inviting. Delicate vanilla settles over it like a fine veil. Ripe orange peel adds fresh accents, while dark caramel and a hint of cocoa create tension.

The smoke is always present but never harsh. It frames notes of nutmeg, cinnamon and a hint of clove. Roasted nuts appear discreetly, reminiscent of hazelnuts and almonds. In the background, a subtle grain note resonates, like warm barley malt loaves fresh from the oven. A hint of honey and some oak wood round off the bouquet.

On the palate, the Remarkable Regional Malts Mid Autumn Festival - Douglas Laing immediately shows character. The first impression carries sweet toffee and creamy caramel, which combine with vanilla and light dried fruits. Spicy smoke runs like a red thread through the flavour and settles harmoniously against each layer of aroma.

On the tongue, the power of the 50 percent ABV is clear but well integrated. The whisky feels full, dense and present. Spice notes build up, with cinnamon, nutmeg and a hint of white pepper. The sweetness slowly shifts from toffee to brown sugar and slightly burnt sugar crust, like on a crème brûlée.

• Spicy smoke with a fireplace character
• Toffee, caramel and brown sugar
• Vanilla, honey and fine oak spice
• Cinnamon, nutmeg, subtle pepper
• Roasted nuts and a hint of cocoa

The texture is pleasantly oily and settles richly on the tongue. The body feels full and rounded, with an elegant balance of sweetness, spice and smoke. In the mid-palate, candied orange peel and some dark chocolate become more pronounced. A light touch of espresso adds depth.

The finish is long, warm and persistent. Smoke and spices linger even as the sweetness slowly fades. In the aftertaste, roasted nuts, oak wood and a trace of dry cocoa appear again. This afterglow immediately invites the next sip and lends the whisky an impressive presence.

1. First, look at the colour in the glass and enjoy the golden reflections.
2. Slowly swirl the glass and inhale deeply to capture the smoky notes.
3. Take a small sip, hold it briefly in your mouth and perceive all the aromas.
4. Add a few drops of still water to discover further facets.
5. Afterwards, savour the long, spicy finish in peace.

With this aromatic diversity, the Remarkable Regional Malts Mid Autumn Festival - Douglas Laing is aimed at connoisseurs who seek depth and character. It combines typical regional notes of Scottish malts with a theme that suits the transitional period from late summer to autumn perfectly. Ripeness, warmth and a touch of smoke reflect this mood ideally.

Production of the Remarkable Regional Malts Mid Autumn Festival by Douglas Laing

The base of this whisky is formed by selected malts from various Scottish regions. Each component contributes its own facet. Coastal distilleries add salty and smoky notes, while fruity Highland and Speyside malts provide elegance and sweetness. This creates a complex, finely interwoven play of aromas.

Malted barley serves as the starting product. It is dried over hot air, in some cases also over peat fires. These peat fires create the typical smoke and ash notes that later appear in the whisky. Pure water from Scottish springs meets the barley in the mash tun, where soluble sugars dissolve and form the basis for the subsequent fermentation.

After fermentation, the barley wort moves into copper pot stills. There, double distillation takes place, sometimes also a third distillation, depending on the origin malt. The shape and size of the stills significantly influence the character. Tall, slender stills promote lighter, fruity notes. Broader shapes bestow more depth and powerful aromas.

The middle cut, the heart of the distillation, flows into oak casks. For this bottling, mainly former bourbon barrels made of American white oak are used. They contribute vanilla, coconut, honey and caramel. In addition, some sherry casks are employed, anchoring dark fruits, nuts and subtle chocolate.

The whisky spends its maturation period in cool warehouses. There it encounters a mild climate with fluctuating temperatures and high humidity. The distillate breathes through the staves, absorbs wood aromas and at the same time loses a small portion of alcohol. This patience in the cask shapes the depth, harmony and balance of the final bottling.

For the Remarkable Regional Malts Mid Autumn Festival from Douglas Laing, a targeted blending of different single malts is carried out. The master blenders select each cask type individually, examining aromas, structure and intensity. Only when smoke, spice, sweetness and fruit fit together ideally do the components flow into a final composition.

Bottling at 50 percent ABV gives the whisky power and a concentrated aromatic density. The producer refrains from using colouring. This preserves the natural golden colour. Filtration is carried out very gently or not at all, in order to preserve the full spectrum of aromas and maintain the dense character.

Tasting recommendations for the Remarkable Regional Malts Mid Autumn Festival by Douglas Laing

This whisky is most impressive neat. A nosing glass that tapers towards the top is ideal. This way, smoke, toffee and spices are concentrated in the nose. A small splash of still water opens up further layers, brings more vanilla and fruit notes to the fore and slightly softens the alcohol.

As an autumnal “sipping whisky”, it is perfect for a quiet evening on the sofa. A fireplace, candlelight or a good book amplify the impression. As a food pairing, dark chocolate with a high cocoa content, roasted nuts or a robust, slightly salty hard cheese are recommended. These companions elegantly echo the notes of smoke, nuts and caramel.

This whisky is particularly well suited for cocktails when its smoky character is meant to take centre stage. A modern twist on the Old Fashioned showcases this especially well. This is how you make a “Mid Autumn Old Fashioned”:

Put three to four ice cubes in a mixing glass. Add 6 cl of whisky, 1 cl of sugar syrup and two dashes of aromatic bitters. Stir the mixture for about twenty seconds until it is well chilled. Strain into a tumbler with a large ice cube. Garnish with a rolled orange zest. This brings toffee, smoke and orange clearly to the fore.

Another variation is the “Smoky Autumn Highball”. Fill a highball glass with ice cubes. Pour 5 cl of the whisky over the top. Add 10 cl of dry ginger ale. Stir gently for two to three seconds. Garnish with a thin slice of ginger and a lemon zest. The spice of the ginger harmonises wonderfully with smoke, spice and toffee.

As a digestif after a rich dinner, the whisky fully shows its strengths. After a roast with a hearty sauce it stands out clearly without seeming too heavy. After a dessert with caramel or nuts, it forms a logical conclusion. Slow enjoyment over several small sips brings out all its facets.

Those who want to impress guests should serve the Remarkable Regional Malts Mid Autumn Festival by Douglas Laing as the highlight of a whisky session. Three small glasses per person are enough: first neat, then with a drop of water, and finally in a small highball. This reveals how versatile this whisky is and how strongly its character unfolds in different forms.

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