“Timorous Beastie” from Douglas Laing

beastieA small batch marriage of only Highland Malts.

Timorous Beastie is a newest Douglas Laing blend to be added to their growing regionalised collection. In the same ilk as Scallywag, Douglas Laing have focussed on a strong brand that will evoke emotion and instant recognisability – great job once again… But how does it taste – our notes will follow, but for now see the official press release below…


Established in 1948, leading independent Scotch Whisky specialist, Douglas Laing & Co today announce the release of their brand new Highland “Vatted” Malt – Timorous Beastie.

Douglas Laing’s Timorous Beastie is a Small Batch bottling created using only the finest Highland Malts including – amongst others – Dalmore, Glengoyne and Glen Garioch.  Bottled at 46.8% alcohol strength, without colouring and not chill-filtered, this specialist Small Batch bottling displays a charming sweet, heather honey and Highland character.

The original Timorous Beastie, immortalised in Robert Burns’ famous Scots poem “To a Mouse”, was a timid, little field mouse. Echoing our national bard’s wit, this Highland Malt is most certainly not for the fainthearted!

Says Douglas Laing’s Managing Director (and Master Blender) Fred Laing:

“What we have within the heart of our Timorous Beastie Vatted Malt is a selection of great Highland Malts on their own. Together they combine brilliantly – with some punchy packaging – to complete a triumphant trio of regional Malts which now covers Islay with Big Peat, Speyside with Scallywag and the Highlands with Timorous Beastie.”

Douglas Laing’s Timorous Beastie will be available from specialist Whisky retailers from September 2014.timorous

Tasting Notes:

Nose: Overridingly sweet initially – then warming to floral, light barley & spicy honey’d tones.

Palate: Opens mellow in a spiced style – being mouthcoatingly fructiferous, sugary, gristy & raisin-fudge-y in style.

Finish: Mellow yet sweet – detect a soft cough drop camphor / oaky hint plus milky cereals & late meringue.



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