The Virginia Distillery Co. uses 100% North American malted barley to make this American single malt whisky. It's treated to a long fermentation (72 hours) with a two-strain proprietary yeast mixture (one for yield, one for flavour), and this edition spent a minimum of six years maturing in a host of first-fill STR (shaved, toasted, and recharred) European red wine casks! Packed with toasted pecans, chocolate, and dried red fruits.
Immediate lift of cherry compote, red plum and apricot nectar, wrapped in vanilla custard and honeyed malt. There is a wine-led dryness here too, with citrus peel, fig, and flickers of red fruit sweets. Powdered ginger and tannic oak sit underneath.
Dry at first, then very fruity. Blood orange marmalade, strawberry, and ripe red berries roll across the tongue, followed by anise, amaretto and a soft herbal edge. Cocoa powder and light brown sugar emerge, then toasted pecans and nutmeg.
Coffee bean, cacao nibs and tobacco leaf fade into sweet malt, milk chocolate and lingering citrus. Dry oak and wine tannin close things out.
