About the Whisky
The arrival at the distillery of a batch of dark roasted malted barley, more commonly used in the production of stout, marked the beginning of a 26-year long experiment. The result was a pleasing depth – smokiness and oakiness as well as the classic honey, vanilla and citrus flavours.
Big malty notes, soft brown sugar, vanilla toee, blossom honey and a mild oaky spiciness.
Syrupy with a toee sweetness, some citrusy notes of tangy orange peel, followed by oak vanilla and a touch of cinnamon and ginger spices at the end.
Enduring gentle waves of vanilla and oak spices.