Naked Grouse relaunches as blended malt


Blended Scotch whisky Naked Grouse – a line extension of The Famous Grouse – has been relaunched as a blended malt, aimed at ‘a younger consumer that’s not tied to conventional whisky rules’.

Matured in first-fill Oloroso sherry casks, the new Naked Grouse is a ‘rich and fruity whisky with a soft spice finish’, with a more robust flavour than its predecessor, according to brand owner Edrington.

Bottled at 40% abv, the whisky is a blend or vatting of single malts Macallan, Highland Park, Glenturret and Glenrothes, which spends at least six months in the first-fill sherry casks, before chill-filtering and bottling.

‘The transition from a blended Scotch to a malt is being made in response to increasing popularity of single malts and demand from bartenders for an accessible whisky with “distinctive flavour”‘, said Elaine Miller, global marketing manager.

‘Malt whisky continues to rise in popularity with consumers and, by changing our liquid, we can use the individuality and character of single malts and create a whisky which stands out from the crowd.’

The new Naked Grouse is pitched to be enjoyed on its own or in mixed drinks and highballs. The signature serve is 50ml Naked Grouse over ice with cherry cola or cherry soda, with a squeeze of fresh lime and a cherry garnish.

The relaunch coincides with Naked Grouse’s Global Libarating Bar Swap this autumn, involving six bars: Oslo’s Himkok, Stockholm’s Tjoget (pictured), Taipei’s East End and Frank, and Singapore’s Manhattan and Kilo.

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Richard Woodard

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