品飲筆記：費特肯16年帶來飽滿又溫潤的風味，第一印象是黑巧克力、葡萄乾與黑糖蜜的甜美，隨之而來的是微微的肉香和白胡椒的辛香。入口質地豐厚，巧克力、熟梅子與肉鹹感交織，黑胡椒與肉桂為中段帶來節奏感；尾韻有生薑和咖啡的苦甜，還有煙草般的餘味。
酒廠與釀造：來自高地的費特肯酒廠，這款酒以細緻的桶陳為核心—先在first-fill波本桶成熟以保留香草與烘焙香，再以雪莉與波特桶收尾，讓乾果與黑糖的層次更豐富。
釀酒與桶陳說明：16年陳年賦予酒體飽滿的橡木結構與複雜性。波本桶帶出圓潤的香草與軟香料，雪莉與波特桶則注入深色水果、蜜糖與些許單寧，使整體甜度與微鹹、乾果味達到平衡。
田地與原料：雖非葡萄酒，這支單一麥芽反映的是選用的麥芽、蒸餾技術與精心挑選的桶種。建議倒入杯中靜置約15分鐘，純飲或加一小滴水都能帶出不同層次。
Tasting note: A 16-year-old Highland single malt showing voluptuous dark chocolate and dried fruit character. The nose offers meaty, slightly savory elements alongside raisins, black treacle and a dusting of white pepper. On the palate it is smooth and substantial — drinking chocolate, ripe plums, black pepper and cinnamon with a savory undercurrent. The finish brings warming ginger, a touch of chile, instant coffee bitterness and gentle pipe tobacco.
Producer notes: Distilled by Fettercairn in the Highlands, this expression highlights careful cask selection. Initially matured in first-fill bourbon barrels, it receives complexity and depth from finishing in both sherry and port casks, marrying sweetness with savory, dried-fruit layers.
Winemaking/aging: A 16-year maturation brings developed oak and concentrated tertiary notes. The first-fill bourbon stage preserves rich vanilla and baking spice, while the sherry and port finishes contribute dried fruit, dark sugar and subtle tannic grip.
Vineyard/field notes: Sourced from malted barley typical of single malt production, the spirit reflects a Highland profile shaped by distillation character, compassionate cask management and long, measured aging rather than any vineyard-derived terroir. Best enjoyed neat or with a drop of water after resting in the glass for about 15 minutes to allow aromas to open.
費特肯酒廠位於蘇格蘭高地，擅長以傳統蒸餾手法與用心的桶種搭配打造單一麥芽。這款16年以波本桶打底，再以雪莉與波特桶收尾，呈現深厚的乾果、巧克力與香料層次。
Fettercairn Distillery is a Highland producer of single malt Scotch characterised by careful cask selection and traditional distillation. This expression showcases the distillery's approach to marrying first-fill bourbon maturation with sherry and port finishes to build layered, aged flavours.
