One of the first single malt whiskies produced in Edinburgh in a century, Holyrood Arrival is named after the distillery's location in the former Innocent Railway terminal. It was made from malt provided by Crisp Maltings, fermented for 104 hours using two strains of distillers yeast, DY379 and DY502, and then aged in oloroso butts, Pedro Ximénez hogsheads, bourbon barrels, and rum barriques.
Dried fruit, butterscotch, dark chocolate, orange peel, and cinnamon.
Digestive biscuit, ginger, charred marzipan, spiced fruit compote, candied orange, nutty praline, and sticky toffee.
The baking spices build, with ripe dark forest fruits lingering.
As well as adding gifts to lucky MoM orders, #WhiskySanta is granting wishes on social media every day! Hit the button above and let them know what you'd like. It could be yours!
Scotch has had a lot of new world competitors so its nice to have a Scotch distillery taking the fight back. Get that buttery biscuit base and enjoy the sweet rum remaining taste, definitely one to watch.
