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Distilled at Miltonduff in 2008, this single malt spent the next 14 years maturing in a single barrel, under the watchful eye of the folks at indie bottler Wemyss Malts. A total release of 289 bottles.
Peach, apricot, and juicy plums are joined by sprinkles of cinnamon and baking spice.
Waves of vanilla, more soft stone fruit, and fresh pastries dusted with fragrant spices and poured with honey.
A touch of maple arrives for the finish, with charred oak, vanilla pod, and crackles of pepper.
