Not many of us would willingly drink something that’s typically used to remove parasites from farm animals.
Not many of us would think to name a beverage we want to sell to the public something that is typically used to remove parasites from farm animals. And yet, someone has, and I’ve taken the bit. Or taken the sip.
Sheep dip, a barreled liquid fungicide and insecticide used by farmers for generations, is also a brand of vatted malt whisky created by a small independent producer called Spencerfield Spirit.
As the story goes, in the bootlegging days of distillation, one had to come up with fairly clever ways to outfox the excise men and keep one’s hard earned dosh from going toward the malt tax. Where to hide the illicit spirit? Someplace common and ordinary—the sheep dip barrels (emptied of its prior inhabitant, of course).
Created from a blend of sixteen single malts, Sheep Dip Whisky is no mere gimmick. It shows depth and maturity. The sense of humor is an added bonus. And to top it all off, it’s affordable.
Making a nice change as a gift to a friend, or an addition to your collection, I find Sheep Dip a surprise I’d not be adverse to running into now and again.
Nose—oranges, almonds, hints of sherry and malt.
Taste—honeyed, fruity, a little sea salt.
Finish—hint of smoke and floral notes.
The company also makes a 5 year old blend (made with grain) called Pig’s Nose and a higher end vatted whisky called Old Hebridian Sheep Dip—a blend of three single malts. Both come recommended as worthy of trying.