• Duncan Taylor Rare Auld Grain Caledonian 1987 34Yrs
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Pacific Whisky Club

Duncan Taylor Rare Auld Grain Caledonian 1987 34Yrs

$918.00
$918.00

This thirty-four-year old grain whisky came to be at the Caledonian Distillery in 1987, on the very year that the distillery shut its doors.

Nose:  Inviting & classic old grain whisky with vanilla, coconut, yellow plums, toffee apple, and slight fresh oak sawdust. Refreshing chopped fresh coriander and a hint of tamarind.

Palate: Strong flavour of apple, honeydew melon, and a hint of unripe green banana. Tempered with oaky spice, coriander seed and gentle pepper.  

Finish: Long and lingering with pears, buttery apple pastries baked with almond paste. Soft herbal spice cuts through the sweetness.

Only 210 bottles in the world.

700ml

52.7% ABV
Duncan Taylor Rare Auld Grain Caledonian 1987 34Yrs

Gallery

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Testimonials

The Pacific Club's tasting evenings have become the highlight of my social calendar. The curation is impeccable from the first pour to the final digestif, every selection tells a story. It's one of the very few settings in Singapore where I feel the wine is treated with the same reverence as the company.

A Pacific Club Member

A truly refined experience. The champagne vertical was presented with the kind of narrative and precision I'd expect from a Michelin-starred establishment. The Pacific Club's attention to detail is second to none.

A Pacific Club Member

Intimate, expertly guided, and always memorable.

A Pacific Club Member

John Bosco Lopez

Whisky Ambassador

Hi, I’m Bosco, and I love whisky. To me, the creation of Scotch whisky is a form of art. It offers many variations like the use of cognac, double oak or even wine casks to create its own unique flavour, further shaped by the distinct regions of the world they come from. The final product of all these elements is the perfect whisky to match any mood or emotion! Here at Pacific Club, we have the largest independent bottling service in Singapore, as such, I have access to a large array of whiskies that I use to create pairings with food. Like matching smokey local Bakkwa to a Scottish Hepburn’s Choice Talisker 9, I go through a rigorous, yet well-thought process of finding appropriate foods that compliment the notes of our whiskies. The creation of whisky is dynamic and always changing as the years go on, I’m just trying to keep up!

You can contact me on johnbosco@pacificclubsg.com

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