ABV: 58.2% | Volume: 70cl | Origin: Speyside, Scotland

Wormtub 12 Year Old is a robust Speyside single malt, matured for 12 years and crafted with the rare traditional worm tub condensers. This old-school technique imparts a heavier, meatier spirit, giving the whisky depth, richness, and bold character beyond its age statement.

Tasting Profile

• Nose: Dark fruits, rich toffee, roasted malt, and earthy oak

• Palate: Bold and full-bodied with stewed plums, chocolate, leather, and sweet spice

• Finish: Long, warming, and slightly tannic with lingering oak and fruitcake notes

Production Details

• Distillation method: Copper pot stills with worm tub condensers

• Cask type(s): Matured in a combination of ex-bourbon and sherry casks

• Special processes: Worm tub condensation creates a weightier, more complex spirit

Perfect For

• Whisky drinkers who enjoy heavier, richer Speyside malts

• A great alternative to classic sherried styles, with added depth and character

Expert Notes

• Celebrated for delivering a muscular, “old-school” whisky style rarely seen today

• Balances sherry richness with worm tub heft, appealing to both seasoned drinkers and adventurous newcomers

Customer Reviews

• “A 12-year-old with the depth of a much older whisky. Incredible value.” – Chris D. ★★★★★

• “Rich, chewy, and satisfying – my new go-to Speyside.” – Amanda L. ★★★★½

• “Love the boldness. Stands out in a crowded category.” – David P. ★★★★★

Interesting Fact

• The name “Wormtub” comes from the traditional copper coils submerged in cold water used to condense spirit vapors – a slow, inefficient process, but one that produces a heavier and more complex whisky.

Serving Suggestions

• Best enjoyed neat to appreciate its full-bodied character

• A splash of water reveals deeper notes of fruit and spice

• Pairs beautifully with dark chocolate or charcuterie

The Distillery

Produced by an undisclosed Speyside distillery, Wormtub represents a nod to traditional whisky-making methods. It emphasizes authenticity, rich character, and the craft of old-style condensation that modern distilleries rarely use today.