Scallywag, named after a Laing family fox terrier, welcomes a new addition to the range. The Scallywag Noir is a cask strength version finished in ex-Pedro Ximénez sherry casks. Or predominantly finished, I should say, meaning not every component of this blended malt has seen the inside of a PX cask.
There has always been a sherry-forward character to Scallywag, Douglas Laing’s Speyside blended malt. But while the regular Scallywag relies mainly on ex-Oloroso sherry casks, the Pedro Ximénez casks lift the Scallywag Noir to a new level of intensity. I imagine the high strength helps too.
The independent bottler describes Scallywag Noir as “an invitation to venture into the shadows and discover the richer, darker side of Scallywag.” I first tried it during a whisky dinner, where it paired excellently with the chocolate tart and tonka bean ice cream. (Of course, the tasting notes below we’re written on a fresh palate.)
Scallywag Noir PX Finish (52.8%, Douglas Laing, 2025)
Nose: This is all about fresh figs, blackcurrants and blueberry jam, with bitter chocolate as well as raisins. There’s a sliver of cloves and cinnamon as well, accompanied by a touch of powdered coffee.
Taste: Buttery mouthfeel. Definitely a moderate spiciness (cloves and black pepper) with hints of charred oak, but also honeyed notes alongside cherry syrup, stewed blackberries and cocoa. Finally a touch of mint.
Finish: Medium to long. Slightly dry with candied fruits and prunes.
