|Made From:||Barley Malt Dried Over A Peat Fire|
|Produced By:||SHEEP DIP WHISKY CO. LTD.|
|Importer:||MUNSON SHAW CO.|
Surrounded by rolling fields of wheat and barley, overlooking the Firth of Forth and monumental Forth Rail Bridge, lies Spencerfield Farmhouse. Steeped in fascinating heritage, the 16th century Fife farmhouse is home to the Spencerfield Spirit Company and its unique, iconoclastic collection of exceptional spirits.
Set up by former marketing director of Glenmorangie, and whisky aficionado, Alex Nicol, Spencerfield Spirits prides itself on being a close-knit, family run business. A business where Alex and his wife Jane are whole-heartedly dedicated to providing a quality niche alternative to the more conventional mainstream brands.
Much mythology has grown up around Scotch whisky 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 twenty-one years in quality “first fill wood,” each adding unique characteristics to produce an exceptional product.
Sheep Dip takes its name from the English farming term for and insecticide once used on British sheep farms. There was a time when the farmers would distill their own whiskies and store them in barrels marked “SD” to avoid expensive distilling taxes, thus the term “Sheep Dip” became slang for whiskey in the region.