Boann’s pot still whiskey, made with oats, rye, and both malted and unmalted barley, meets the bright, fruit-forward magic of Madeira casks. Packed with orchard fruits, warming spice, and a lively zing of acidity, it’s a dram that keeps things exciting from start to finish. If whiskey could wear a velvet robe, this one would.
Orchard fruits galore – juicy pear, baked apple, and ripe peaches, all drizzled with honey. Hints of dried mango, toasted nuts, and fresh vanilla pod add complexity.
Creamy and full-bodied, with waves of stewed apricots, caramelised pineapple, and spiced apple crumble. Clove and nutmeg tingle the tongue, balanced by Madeira’s bright acidity.
Long and beautifully layered, with lingering dried fruit, honey-roasted almonds, and a whisper of oak spice.
