Douglas Laing / 18 Year Old Timorous Beastie.

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Douglas Laing / 18 Year Old Timorous Beastie.

COUNTRY/REGION: Scotland/Various.

UNIT: 1 x 70cl

CATEGORY: Blended Malt.

DISTILLERY: Dalmore, Blair Athol and Glen Garioch.

BOTTLER: Douglas Laing.

BOTTLING SERIE: Timorous Beastie.


STATED AGE: 18 years old.


STRENGTH: 46.8% Vol.

The original Timorous Beastie, immortalised in Robert Burns’ famous Scots poem “To a Mouse” was a timid, little field mouse. Echoing our national bard’s wit, ours is most certainly not for the fainthearted! Timorous Beastie captures the essence of The Highlands; a marriage of the regions finest malts including Dalmore, Glengoyne and Glen Garioch. It is, of course, proudly without colouring or chill-filtration and bottled at 46.8% alcohol, resulting in an oily, chewy spirit that brings an incredible mouth-feel.

Timorous Beastie 18 Years Old is beautifully aged, Highland “Vatted” Malt, that is proudly offered without colouring or chill-filtration. Bottled at 46.8% alcohol strength, Timorous Beastie 18 Years Old's tasting notes include gentle spices, complemented by honey, vanilla and juicy barley. The third release under the brand to carry an age statement, Timorous Beastie 18 Years Old follows 2016’s globally acclaimed 40 Years Old and 21 Years Old bottlings.

The Timorous Beastie 18 Years Old is gently spiced initially on the nose, warming to honey, vanilla and juicy barley. All are similarly apparent on the intricate palate plus a late layer of macerated dark fruit. The finish shows cough drop spices, more of those dulcet flavours replicated from the palate, running to a bone dry finale.

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  • 5
    Wonderfully rich, soft and mellow

    Posted by Jan Luthman on 26th Sep 2017

    Wonderfully rich, soft and mellow. As the glass warms, flavours of heather honey, along with soft ripe tropical fruits – banana and pineapple – plus vanilla, a hint of cinnamon and an edge of pepper.

    IMHO, the best tasting notes for Timorous 18 were written by Dr Heinz Weinberger, whisky-blogger par excellence and honorary Ambassador for Douglas Laing. His notes can be found on