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Cardhu Gold Reserve
 40%    |    70cl

A smooth, beautifully structured and well-paced Speyside malt with a rich texture and a balance of sweet fruit, dark chocolate, toffee and spice. A great aperitif!

A smooth, beautifully structured and well-paced Speyside malt with a rich texture and a balance of sweet fruit, dark chocolate, toffee and spice. A great aperitif!

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Master Blender Matthew Crow has carefully selected casks to create a mouth-wateringly sweet, rich and mellow single malt whisky.

Cardhu Distillery

The perfect
SERVE

Serve in a large balloon glass neat or with a little water. Gold Reserve also offers up some new, fruity flavours when served with ice.

Pairing
WHISKY &...

Cardhu’s subtle smokiness and intensely fruity quality pairs well with the delicate texture of parma ham, and the indulgent honey-sweet flavour of fresh figs.

More food pairings

Try
BARTENDER'S CHOICE

The Hot Toddy has a long history of warming cockles. And the generous nature of Cardhu is the ideal choice, offering sweet apple and heather notes along with a warming, dryish finish.

View recipe

-6 + 20 /40 35.00

Cardhu Gold Reserve On The Flavour Map
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

A superb showing from Speyside

Appearance

Rich amber, in sunlight becoming antique gold.

Nose

Shy and soft at first, and beautifully smooth: fresh, yet also mellow. Tinned fruit salad, with waxy red apple skins.

Body

Medium to light bodied, fluid and smooth in texture.

Palate

Bigger flavours and drier than the nose suggests, with its initial sweetness cut by crisp orange zest followed by a subtle mineral dryness.

Finish

Tangy hints of menthol with velvety cocoa tannins and a grassy herbal note. Faint hints of almonds and apples follows a light saltiness.

Information:

Distillery: CardhuTM

Strength: 40% ABV

Place of Origin: Cardow

Region: Speyside

Taste:

in brief… A smooth, beautifully structured and well-paced Speyside malt with a rich texture and a mellow, easy-drinking balance of sweet fruit and spice. A great aperitif!

in a sentence… An entrancingly fruity and floral nose, in which fresh citrus and warm notes of baked apple and orchard fruits are backed by malty cereal and toffee, introduces smooth sweetness on the palate and a gently drying, spicy finish.

Nose:

Shy and soft at first, and beautifully smooth: fresh, yet also mellow. Appetisingly sweet: tinned fruit salad, with waxy red apple skins or orange and apple peel, fresh pear and barley sugar bound together with icing sugar or marzipan. Mixed citrus fruit travel sweets in a round tin, perhaps, above a gently malty cereal base with hints of soft creamy toffee and a developing milk chocolate background. Later, pineapple/tropical fruit notes: ripe bananas and clotted cream balanced by homemade lemonade. Much later, more tropical fruit salad and possibly the faintest memory of smoke. Still shy with a dash of water; the light waxiness increases, and the fruitiness (now more apple-like) becomes more fragrant.

Palate:

Bigger flavours and drier than the nose suggests. Smooth-textured, with its initial sweetness cut by crisp orange zest. After this there’s a subtle mineral dryness, then aromatic cedar and fine cocoa slowly occupy the mid-palate. With water, the taste is sweeter and less spicy, yet the texture is still smooth and mouth-filling.

Finish:

Medium in length and warming with peppery spice. Tangy hints of menthol with velvety cocoa tannins and a grassy herbal note. There’s a light saltiness in the drying aftertaste, which has just faint hints of almonds and apples.

Expert Reviews
Insights from some of the best in the business

"Distinct honey on the nose with some clean, firm grain followed by rich malt. Exotic fruit follows with mango and kiwi. Some grassiness and light note of peat way in the background. Big entry into the mouth with immediate wave of ripe malt which brings out some spicy notes and hints of vanilla. All the while there seems to be a little rumble of peat way back in the rear. Soft, satisfying finish."

www.iwsc.net, 2015