Black Dog Scotch whisky originates from Scotland (if the “Scotch” wasn’t a clue enough). In fact, it was interesting to know any whisky that is labelled ‘Scotch’ has to originate from Scotland. The blend of water and malted barley has to be processed at a distillery based in Scotland. In addition to that, the other requirements include the maturing process – in oak casks for at least three years and a capacity not exceeding 700 litres . The blend should not contain any added substances other than water and plain caramel colouring. Lastly (and for some, more importantly) a minimum alcoholic strength by volume of 40%.
So where does this Scottish heritage come from? Well, a 125 years ago, a man named James MacKinlay of the second generation of the Leith Scotch Whisky blending family launched the masterful whisky by the name of Millard Black Dog. It is said that in the year 1883, Walter Millard, a Scot from the British East India Company came searching for the perfect Scotch and eventually discovered the great taste of this whisky in these misty shores of Scotland.
As for the name “Black Dog” — it has nothing to do with the animal. Being a keen angler, Walter Millard named the whisky Black Dog in honour of his favourite salmon fishing fly used in the Spey and Tay rivers of Scotland since the early 19th century.
With such a legacy, the Black Dog taste isn’t without its moments of glory. The 12 year old edition of the Scotch whisky has been awarded a silver medal at Concours Mondial de Bruxelles. Concours Mondial de Bruxelles is an EU-recognized organization which conducts annual competitions for various spirits and wines manufactured all over the world. The organization is well known in spirits and wine industry through its expertise, professionalism, integrity and excellence of its sensory panel. Meaning the win confirms Black Dog’s international repute among whisky connoisseurs.
And the Black Dog story isn’t over yet.