The brand was created in 1993 by the independent bottler Richard Paterson, who assembled casks to give it a special aroma and taste. It was originally released back in 1977, when whisky drinkers wore flared trousers, blends were Queen, and single malts were reserved for strange creatures, served in bowls outside of caves or under bridges. Pig’s Nose Whiskey is a delightful spirit made in Scotland that combines the strength of Scotch whisky and the smoothness of Irish whiskey together to create a unique blend.

Pigs Nose whiskey has established itself as one of the most beloved whiskeys among connoisseurs and casual drinkers alike. Pig’s Nose is a mid-bodied Scotch, and while it is somewhat complex, the principal characteristics here are how mellow and relaxed it is. Since its creation, Pig’s Nose whisky has received two gold medal awards at different blind tasting events and one silver medal at another event. The blending process combines malted barley, grain whisky, and single malt whiskies to create the perfect balance between smoky and sweet flavors associated with Scotland’s native drink. The drink also managed to obtain a score of 97 points out of 100 at another prestigious rating system – an impressive accomplishment!Dating back to the 1970s, Pig’s Nose is proof that blended Scotch doesn’t need to be either old or expensive to be good. When tasting Pigs Nose Scotch for the first time, you will notice its aroma bursts with sweet smokiness, complemented by subtle hints of oak and vanilla. The mash liquefies saccharides present in malted barley, creating a liquid known as “wort” that contains much of what will eventually become alcohol. Produced in specially selected first-fill oak casks, this is a smooth blended scotch that comes from blending Speyside, Islay and Lowland malts with gentle grain whiskies and aging for five years.

Concocted by third-generation Whyte and Mackay master blender Richard Paterson, it is the second label from Spencerfield Spirits, the company set up by former Glenmorangie marketing director Alex Nicol. This combination makes for a unique style of whisky that stands out – especially among other whisky brands. The first step in the distillation process for making Pig’s Nose Whiskey is milling, which is when malted barley grains are passed between steel rollers so they can be crushed into small bits and flakes.After some persistence it’s charms start to show through: a viscous creaminess materialises (from the grain whisky? In the mouth: a weirdly brandy-like note at first, and not the good stuff, but once you get over that little gatepost and into the pig-sty it tastes like whisky again.