Eight single malt scotch whisky, all from the Speyside region of Scotland, are combined to make Copper Dog. It is made in collaboration with the name-bearing tavern, which is housed in the venerable Craigellachie Hotel in Speyside. Both the whiskey's name and the name of the bar are references to a crude contraption that was once employed by distillery employees to sneakily sample and transport liquor from aging casks.
The whisky is bottled at the required minimum ABV of 40% and bears no age statement. The only information we know about the source whiskies is that they are mated in ex-bourbon hogsheads and come from a range of cask types. The inclusion of Knockando, Roseisle, and Inchgower was confirmed in an interview.
Lemony, with a noticeable citrus peel aroma, acidic but sweet malt, and nothing else can be detected on the nose.
It has a thin, watery body on the palate. Toast, lemonade, and roasted peanuts. Absolutely no tongue burning. This is nice; if only it weren't so boring and watered down. And Short has the finish. Quite bitter and loaded with charcoal. Nutty, sweet malt, which reminds one of candy with peanut butter flavor, helps to balance this. It fades abruptly and fast without changing.
A few insignificant drops of water muddle the aroma's previously distinct lemon note and inevitably make the palate even blander. On the tongue and finish, there may be a second note of pound cake (or marshmallow? ), but it isn't worth the extra dilution.