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.
NOSE: Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam.
TASTE: Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
Cask Makeup
American oak ex-Bourbon barrels, followed by Pedro Ximénez & Oloroso Sherry puncheons
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