Drago Finest Blended Canarian Whiskey

SKU:488
In stock

700 ml. - 40% Vol.

With a tradition as ancient as Drago, it is the cultivation of cereal and the production of whiskey. The Canary Islands, years ago, the land of cereal par excellence, has proudly cultivated this food, which for centuries has formed the basis of its nutritional sustenance.

Through such a noble drink as whiskey, we want to regain a part of that tradition and return to our land part of what she gave us.

This "Finest Blended Canarian Whiskey" is made with a perfectly balanced mix of wheat and barley. Its composition uses 50% toasted raw wheat and 25% toasted raw barley, along with 15% barley malt and 10% malted wheat, all of them of the most cultivated common varieties on the islands, such as “chin” wheat (Triticum Aestivum) and the country's barley or “rabuda or plaganuda” (Hordeum Vulgare).

488

Data sheet

Capacity (ml)
700
Alcohol (% vol.)
40
Height (cm)
25,10
Weight (kg)
1,07

Specific References

This "Finest Blended Canarian Whiskey" is made from a perfectly balanced mix of wheat and barley. Its composition uses 50% toasted raw wheat and 25% toasted raw barley, along with 15% barley malt and 10% malted wheat, all of them of the most cultivated common varieties on the islands, such as “chin” wheat (Triticum Aestivum) and the country's barley or “rabuda or plaganuda” (Hordeum Vulgare).

The distillation is carried out in a simple copper column from the late 19th century with direct firewood combustion. We obtain a brandy with a lighter profile for the roasted grain, distilling between 75-80% vol. and a somewhat heavier profile in the case of malt, between 60-65% vol., thus preserving all the character of the cereal, all its aroma and flavour, and maintaining with great intensity the different levels of smoked notes.

Maturation takes place in 225-litre oak barrels in new European oak barrels (Quercus Robur, Quercus Petraea, Quercus Pyrenaica), from Hungarian, French and Spanish forests.

In the composition of this whiskey, an aromatic profile close to Scottish whiskey is sought for its greater affinity with the Canarian market.

As a fundamental and final part, the hydration of the product with water is produced, an element of great importance in the production of whiskey, using pure water from the natural aquifers of Marcos and Cordero on the island of La Palma.

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