Distilled at Linkwood in July 2007, this single malt matured in a single cask for 14 years. For the final 13 months, the whisky was transferred to an Amontillado sherry hogshead, before being independently bottled up at cask strength in 2021 by James Eadie, with a total outturn of 263 bottles.
Fruity notes of apricot tart with flaky pastry, zesty orange, nutty malt, sweetly spiced oak.
A whiff of Nutella, shortbread, deeper notes of dark berries, and a light peppering of waxy zest.
Chocolate nuts, citrus continues with sweet honey, barley sugars and a finish of peppery oak.
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