I just fell in love with the name ‘Copper Dog’. Got some interesting insight to it. Named after a device used to sneak whisky from the cask to smuggle home, Copper Dog has that same irreverent, cheeky spirit without losing the classic Speyside tradition. It was created by master blender Stuart Morrison as a tribute to all distillery workers.

Copper Dog is a Scotch whisky that sums up all that is good about Speyside.
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A combination of eight single malts, Copper Dog is deliciously fruity with a hint of honey and spice. Fresh fruit and toffee apple with rich creamy mouthfeel  and a gentle wood presence. Subtle with a long and creamy finish.

Whisky Notes:

Foreshots(Heads)-Hearts-Feints (Tails)

You must have heard these terms vaguely. These terms are the part of distillation process. The character of a new spirit tends to be attributed to the spirit cut. A single malt is distilled twice or occasionally thrice in copper pot stills.

During the last distillation, compounds with the lowest boiling points called the “foreshots” or the “heads”, boil first. This portion contains the most volatile alcohols including methanol, acetone, acetate etc and is not consumed and is discarded.

Then comes the middle cut which is the “hearts”. The “hearts” contains the primalary ethanol and the most desirable congeners. “Hearts” are rich in flavor and smells great & tastes smooth. This is the good stuff which is set aside.

Then the “hearts” gives way to “feints” (tails) where the sweetness disappears & the congeners become less flavourful, and tastes bitter. This “feints” is again set aside with the “heads” for future run.

It’s the “hearts” (middle cut) that is collected & used for oak ageing.  It’s the skill of the distiller that has to appreciated in getting the finest of new make spirit also known as moonshine which ultimately goes into the making of a whisky after having been aged in oak barrels.

Cheers!