Whiskey Cattos: history, review of taste and types
An elite drink produced in the center of Scotland for more than a century and a half, known as the first blended scotch.
Winner of numerous awards and a strong character, the outstanding whiskey "Kattos" has won the hearts of enterprising daredevils around the world, becoming a symbol of fearlessness and extraordinary decisions.
The history of the brand
The merit of creating a unique blend belongs to a simple merchant from Aberdeen, James Catto.
In 1861, when he presented his first blend to customers, the young grocer hardly suspected that he would not only glorify his name, but also lay the foundation for a new art. But it wasn't a desire to make money or invent something unusual that drove him to the fateful experiment, it was a simple curiosity: James just wanted to know what mixed whiskey tastes like.
For a year, he conjured up a new drink recipe, combining malt ingredients from the Highlands with grain alcohols from the Lowlands. The result was not long in coming: Catto's blend has become a benchmark for master blenders.
In 1878, Catto's Rare Old Highland Scotch was presented at the World Exhibition in Paris, where it received a gold medal in the wine category & spirit"". Only 6 years later, another "gold" appeared in the brand's collection of awards - this time after a competition in London.
In 1900, the creator of the famous blend headed the James Catto company & Co Ltd". However, it did not work in the new status for long.
After the death of James in 1908 and his successor Robert in 1916, the family business changed hands several times until it became part of Inver House Distillers Ltd. in 1990.
In the middle of the XX century, elite Katto blends were brought to the United States, where they were highly appreciated by the locals. Today, the legendary brand produces 3 varieties of blended whiskey. All of them are created according to the original recipe in accordance with the high standards set by the inventive "Aberdeen grocer".
Features of production
Catto's blend production technology has remained unchanged for many decades:
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The composition, as before, includes the best malt spirits of Speyside and Highland
The former give the drinks elegance, fruitiness and sweetness, while the latter give smoothness, intense aroma and floral shades.
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Malt is dried without the use of peat smoke
What is not typical for most Scottish brands.
Distillation is performed twice
Only the purest malt spirits (the "heart") with an average strength of 68% are selected for work. Lighter grain components are obtained in continuous distillation apparatus. Their strength reaches 94%, so they are diluted with demineralized water before aging.
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Sherry and bourbon barrels are used for maturation
It takes from 3 to 25 years to "age". After aging, the blend master "marries" the spirits in a separate barrel and allows them to come into harmony before bottling.
An overview of the types of whiskey Cattos
Catto’s Rare Old Scottish
The drink containing the largest amount of malt ingredients reveals the character of the brand in the brightest way.
Color: golden-honey. Aroma: rich, intense, filled with honey, hints of fresh citrus fruits.
Taste: balanced, powerful, with a delicate sweet center and a velvety finish that envelops.
Catto’s 12 Years Old
Aged scotch, deep, multi-layered.
Color: shiny, golden straw. Aroma: seductive, spicy, with hints of sweet fruit, grain and lemon zest.
Taste: mature, rich, with fruit and oak aromas.
Finish: warm, long, with subtle spicy notes.
Catto’s 25 Years Old
A round, perfectly balanced drink, the components of which were aged in bourbon and sherry barrels for a quarter of a century.
Color: deep amber. Taste: sweet, complex, full-bodied, with hints of vanilla, leather, spices, pears, ripe bananas and coconut.
Taste: rich, rich, sweet and spicy with a long finish of toffee and raisins.
Update: 27.05.2019
Category: Whiskey and Bourbon