a liquid formulation of insecticide and fungicide which shepherds and farmers may use to protect their sheep from infestation against external parasites such as itch mite (Psorobia ovis), blow-fly, ticks and lice.
So, yay!…? Sounds delicious. Sheep Dip Malt Whisky is made by the Spencerfield Spirit Company in Inverkeithing, across the bay from Edinburgh, but for some reason this is not called a scotch. And “The Original Oldbury” looks like it’s in the West Midlands of England. Their website also doesn’t really explain it, and is vague and rambling and makes claims like being the most popular whisky at Harrods (a department store) and that someone who once worked the farm may have invented bourbon. I think they also invented the question mark and the number 7.
The website does say it’s a blend of single malt whiskies ranging in age from 8 to 21 years, provenance undisclosed, I guess. Here’s what we thought:
Dan – yellowy, bright sunny day, sunset orange/yellow
Simon – maple wood
Davey – blonde beer
Dan – malty, peach, wood
Simon – apples, sweet, smoke
Davey – dark apple cider
Dan – soft sweetness, mild honey, woody, spice
Simon – sharp & bright, slight burn, warms ears, autumn, wet wood, leaves
Davey – light & crisp, slightly bitter
Dan – bitter
Simon – slight tongue burn, very floral
Davey – caramel
Dan – super cough syrupy, sickly sweet
Simon – falls apart
Davey – not good
Try it? Nah. Buy it? We did so you don’t have to.