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9.5% | 330ml
– July 15, 2020
Porridge oats raspberries ……… gorgeous…,……. gorgeous & honey
– June 27, 2020
A couple years old, aged fairly well – massive tart raspberry, smooth almost creamy finish.
– February 28, 2019
Sweet raspberry then caramel malty finish. Definitely get the whisky in this too! Excellent scotch ale
– February 5, 2019
Interesting, different than other Scotch Ales, but very ok.
– December 3, 2018
Peated whiskey, burnt caramel, candy sugar, toffee creams, red wine notes on the nose, creme caramel, raspberry. A very unique beer.
– November 23, 2018
this was incredible! Very unusual, rich, creamy like nothing I’ve tasted
– November 21, 2018
– October 25, 2018
I love Scotland. Specifically the Highlands. So I was really looking forward to this. The smell on opening the bottle is gorgeous. If you’ve ever visited a distillery, and been near the warehouses, you’ll be familiar with the ‘angel’s share’. The aroma of evaporating whisky and oak. That’s what you get from this. Well, you would, seeing as it has been sat in a whisky barrel for two years. That whisky essence is always there, but once you get into it, the main flavour you get is raspberry – this is Cranachan after all. Fruit is still not my favourite ingredient, but it’s essential to this beer. There is supposedly cream and honey in there too. I didn’t get much distinct honey, but there is well balanced sweetness to keep the rasps in check. The whole beer was lighter than I expected, a barrel usually makes everything heavier, and more mellow … but this has stayed pretty sharp. The finish is gorgeous, one of those that almost gets better after heading to your stomach
– October 23, 2018
– August 26, 2018
Really good, complex scotch ale. Whisky not overpowering & coupled nicely with the tart raspberries.
– August 22, 2018
– August 9, 2018
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Brewed in collaboration with Cromarty Brewery near Inverness, this 9.5% beer is a bit special. Inspired by Buxton’s favourite Scottish dessert, the team brewed this decadent Scotch Ale with raspberries, toasted oatmeal, honey and cream then aged it for two years in highland whisky barrels.