History,
Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak.
"The Pedro Ximénez and Oloroso sherry puncheons work in perfect harmony to offer chocolate, dark fruit and coffee characteristics. When combined with the sweet smokiness of the mainland peat, the flavours dance together beautifully, creating a wonderful equilibrium of sweet and peat."
Tasting Notes,
Nose: Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam.
Palate: Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak.
"The Pedro Ximénez and Oloroso sherry puncheons work in perfect harmony to offer chocolate, dark fruit and coffee characteristics. When combined with the sweet smokiness of the mainland peat, the flavours dance together beautifully, creating a wonderful equilibrium of sweet and peat."
Tasting Notes,
Nose: Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam.
Palate: Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
Overall Rating
0 out of 5 Based on 0 Review
