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Jim Murray describes Sheep Dip in his 2006 Whiskey Bible as “Young and sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity”

Much mythology has grown up around whiskey but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality.

Richard Paterson, Scotland’s renowned and only third generation master blender created the Sheep Dip “vatting” by marrying together several single malt whiskies. The whiskies are aged between eight and twelve years in quality "first fill wood," each adding unique characteristics to produce an exceptional product.

Sheep Dip despite its iconoclastic name is a genuinely great whiskey.

The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own “home-made” whiskey and in order to avoid paying taxes to the revenue man hid the whiskey in barrels marked “Sheep Dip”.

Farmers' merchants continued this tradition by entering cases of whiskey as “Sheep dip” on farmers' bills and so “pulling the wool” over the farmers wives eyes.
Colour:
Rich, golden copper highlights.
Nose:
Delicate and refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear and orange with a hint of almonds conclude this profusion of charming nuances.
Taste:
Finesse and elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotland. Each area forges and makes its own inimitable contribution to this outstanding pure malt - the main accent being expressed from the Highlands and Speyside Valleys.