A blended Scotch whisky inspired by the art of Japanese blending and exploring the subtle nuances imparted into the spirit by different types of wood. To create this blend, a Campbeltown malt was placed into two casks of different origin (one red wine, the other dark rum) before being blended back together to make the central component of this whisky. This was paired with a vanilla-centric Highland grain whisky which had spent some time in an Amontillado sherry quarter cask and a robust Speyside single malt, before all components were married together for a final 25 days in a tawny Port cask.
Fragrant with crisp oak spice, dried fruit, buttery pastries, orange peel, aniseed, hints of cedar, and bonfire smoke.
Fruitcake, vanilla pod earthiness, nutmeg, cigar box, and a touch of mint leaf.
Freshly baked bread, lots of honey, and a hint of orange marmalade.
