Wolfburn Northland Single Malt Scotch Whisky 700Ml
1 or more bottles$120.00
Gold Medal for "Single Malt Scotch Whisky - No Age Statement" - Hong Kong International Wine & Spirit Competition 2016
"Initially sweet with notes of fruit and fresh sea air. In the background you'll find citrus freshness and hints of cereal, and just a trace of peat smoke. On the palate it's sweet, nutty tones come to the fore, with hints of grapes and honey in the background. Floral flavours abound, enhanced with just a hint of coffee and dark chocolate. It is a lovely rounded whisky, which coats the palate to leave just a trace of peat." Shane Fraser, Distiller
The smooth and warming flavours present in Northland comes from the unhurried way is which the spirit is made, and the maturation which takes place in American oak quarter casks. Matured and bottled on site, Northland represents the first chapter in the history of Wolfburn - Scotland's northernmost mainland whisky producing distillery when it released its first single malt in March 2016
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Scotland has a well-known and well-deserved global reputation for its whisky. But wine? Not where your mind immediately goes when you think of a thriving wine industry. Still, due to the impact of climate change, typically cool-climate areas find themselves experimenting and branching out into the business. Several entities have attempted to grow wine grapes here, such as Siegerrebe and Black Muscat, and though grapegrowing may not yet be flourishing here, growers and makers are cultivating other fruits for their wines, including gooseberries, raspberries, strawberries, blueberries, cherries, and rhubarb. Among the wineries bottling up some fruity goodness are Orkney Wine Company and Cairn O’Mohr.
A historic region in Scotland (and also home to the famed Loch Ness and its fabled monster), the Highlands has a whisky-producing heritage that dates back centuries. These days, the region – in the north of Scotland – is the largest of its five whisky-producing region, at a size of roughly 26,000 square kilometres. The area spans from Orkney to Arran and encompasses the northern isles as well as the bulk of the Inner and Outer Hebrides, Argyll, Stirlingshire, and parts of Perthshire and Aberdeenshire. With 47 distilleries throughout the region, it’s no wonder the Highlands makes a diverse range of whiskies. Whether you like lighter textured whiskies, sweet and full-bodied single malts, peaty options, or spicy varieties, there’s a wee dram to suit everyone!
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About the brand Wolfburn
In 1821 William Smith founded a distillery on the outskirts of Thurso, the most northerly town on the British mainland, and named it Wolfburn after the watercourse it drew from, “burn” being the Scots word for stream or small river. The exact date of its closing is lost in time, with some records indicating that it may still have been producing whisky in the 1860s.
In May 2011 the current makers of Wolfburn whisky located the site of the old distillery in Thurso, Caithness. After 150 years of neglect what they found was a barely discernible pile of stones but one thing remained from the yesteryears of Wolfburn distillery; the water. The cold clear waters that fed the mash tun and stills all those years ago were still flowing just as they always had, and if the Wolf Burn was still there then, it was reckoned, the whisky could be too.
The Wolf Burn is a subterranean spring that rises in the wetlands upstream and flows only a few miles before it reaches the sea. No one seems to know where the name of the burn originates, but wolves were certainly once commonplace in Scotland and roamed Caithness in numbers in the 1500s. By the late 1600s they had been hunted and trapped to extinction.
Using un-peated malt the stillmen of Wolfburn distillery today are crafting the latest incarnation of Wolfburn whisky from a blank canvas by pot still distillation the old way; no automation, no rush and a lot of care. A variety of casks continue to be filled with new Wolfburn spirit and are laid down in the warehouses to mature. Some will remain there for many years to come and it will be a while yet before the first bung is extracted to see what the cold air of the north shore has delivered for the next generation of Wolfburn drinkers.