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Mannochmore 12 Year Old, Hogshead & Brandy Butt Cask, 2008, Watt Whisky, 54.8%
Mannochmore

Mannochmore 12 Year Old, Hogshead & Brandy Butt Cask, 2008, Watt Whisky, 54.8%

4.2/5Expert Rating

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 18
Average Score
Avg 84
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Description

A 2008 Mannochmore single malt from indie bottler Watt Whisky, matured in a pair of hogsheads of 12 years and rested in an ex-brandy butt for three months before being bottled in 2020. It's a creamy, nutty whisky, with notes of roast hazelnuts, honeycomb and fresh ginger throughout the palate.

Change+10.1%
LatestSGD 99
HighSGD 99
LowSGD 52
SGD 105SGD 85SGD 66SGD 46Price (SGD)Observed dateSep 14Oct 6Aug 9Sep 14 - SGD 90 - Scotch Whisky Auctions - Sep 14, 2025Oct 6 - SGD 52 - Whisky Auctioneer - Oct 6, 2025Aug 9 - SGD 99 - Scotch Whisky Auctions - Aug 9, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Scotch Whisky AuctionsAuction Sold Price - Aug 9, 2026SGD 99.06
Whisky AuctioneerAuction Sold Price - Oct 6, 2025SGD 51.93
Scotch Whisky AuctionsAuction Sold Price - Sep 14, 2025SGD 89.96
Cask type
Hogshead & Brandy Butt
Bottling
Independent Bottling - Watt Whisky
Peated
Unpeated
Single cask
No
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
N.A
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
No
Bottle count
663
Has box
Yes
Closure
Cork
Presentation
Box
Series highlights
Watt Whisky
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Fermenting apples and apple yoghurt sit alongside clove heavy allspice, cashew nuts and griddled waffles. Dusty oakiness and split vanilla pod are joined by chocolate shavings whilst pepper and salt sit with a waxy fattiness. Reduction reveals lemon posset and French crepes together with malt loaf.
Palate
Weighty and richly composed. First up – piquant pepper, cloves and charred oak – quickly followed by grapefruit sharpness and melon sweetness. Steeped fruit teas are joined by chilli-spiced hot chocolate whilst candied lemon peels sit with butter biscuit (base). Water adds a silky mouthfeel whilst focussing on citrus with the addition of lime zest alongside a touch of oaky menthol.
Finish
Medium with peppery char, cooking apples and crumbled digestive biscuits.
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