A peated offering from France's Ergaster distillery, produced from organic barley sourced in the surrounding Hauts-de-France region. The distillery uses a still heated by a direct flame before filling the whisky into new French oak barrels to mature. It's then treated to a finish in a combo of Banyuls, pineau des Charentes, and Cognac before bottling.
Vibrant malt and earthen peat open the way, with delicate notes of lemon and mandarin in tow.
Smoked spices, generously toasted oak, and smouldering bonfire embers lead to vinous fruit and silky vanilla.
A touch of damp oak lingers with grassy peat smoke, baking spices, and sultanas.
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