• Category Scotch
  • Country Scotland
  • Region Highland
  • Distillery Blair Athol
  • Age 25 Year Old
  • Style Single Malt Whisky
  • Alcohol 52.9%
California residents: Click here for Proposition 65 WARNING.
  • port
  • grain
  • biscuit
  • coffee
  • sherry
  • smoky
  • sour
  • peaty
  • bittersweet

Blair Athol

25 Year Old 1986 (Adelphi) (0.7l, 52.9%)
Oooops. This bottle is not available yet.
Add it to your wishlist and we will let you know once we get it.

Flaviar Members get free shipping on qualifying orders.

Join the club
Character Goatson
Aged for 25 years in a single refill bourbon cask, this was distilled in 1986 at Blair Athol, and it was bottled by Adelphi. A release of 184 bottles.
  • Category Scotch
  • Country Scotland
  • Region Highland
  • Distillery Blair Athol
  • Age 25 Year Old
  • Style Single Malt Whisky
  • Alcohol 52.9%
California residents: Click here for Proposition 65 WARNING.
Flavor Spiral TM
About the Flavor Spiral
What does Blair Athol 25 Year Old 1986 (Adelphi) taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Blair Athol 25 Year Old 1986 (Adelphi) and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • port
  • grain
  • biscuit
  • coffee
  • sherry
  • smoky
  • sour
  • peaty
  • bittersweet
Dog Dogson's Smartass corner
Character Dogson
The distillery gets its water from a picturesque stream that runs right by the still house, called Allt Dour Burn. In Gaelic, this translates as "Stream of the Otter", which is why the Flora and Fauna release has a drawing of an otter on the label.
First-class Whiskies are taxed not only by the state but also by the angels. This refers to the 4% of Whisky that evaporates from the barrels every year, a phenomenon known as the angel’s share.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
The distillery gets its water from a picturesque stream that runs right by the still house, called Allt Dour Burn. In Gaelic, this translates as "Stream of the Otter", which is why the Flora and Fauna release has a drawing of an otter on the label.
First-class Whiskies are taxed not only by the state but also by the angels. This refers to the 4% of Whisky that evaporates from the barrels every year, a phenomenon known as the angel’s share.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
from From the flaviar times