Douglas Laing & Co. has just released the third and final bottling in the Timorous Beastie ‘Cheese Cellar’ Collection – a series built around the idea of pairing Highland malt whisky with artisan cheese.
This final edition was finished in White and Purple Moscatel casks, giving it a sweet, floral, and fruity profile. According to the tasting notes, you can expect:
Nose: Sweet spice, dried fruits, caramel, and orange peel
Palate: Creamy malt, cereals, tangy marmalade, and honeysuckle
Finish: Lingering sweetness with orange blossom, a touch of spice, and apricot
The ideal pairing? Goat’s cheese – its creamy tang complements the whisky’s sweet and floral notes, creating a well-balanced match.
The whisky is bottled at 48% ABV, with no colouring and no chill-filtration, staying true to the Douglas Laing philosophy of keeping things as natural as it gets.
Design-wise, this release features the familiar tall black bottle, with a blue version of the Timorous Beastie mouse, gold foil detailing, and a deep blue wax seal. It’s limited to just 4,200 bottles worldwide, with a suggested retail price of £60 / €70.
Scott Morrison, Senior Brand Manager at Douglas Laing, said:
“With this final release, we’re wrapping up a fun and flavour-driven journey that brought together whisky and cheese in a totally new way.”
