The whisky had its first maturation in refill American oak and European oak, and finished in Pedro Ximenez seasoned re-charred American oak, with heavily re-charred in new American oak ends.

Tasting Notes:

Nose: Deep and expressive, as aromas of dark oak and raisins dowsed in liquor reveal the sweet wine cask and restrain the eager peat, wrapping fragrant smoke in grounded notes of oak and wine. In time the smoke rises, as if to reflect the unquenchable intensity within.

Taste: At natural strength, oily and sweet spicy to start, the sweetness fully integrated and never cloying, delivering a fruity, raisin sweet smokiness throughout that is rich in dark intent and roasted malt alike. The smokiness intensifies as the peat asserts itself. Saltiness joins it, the whole becoming drying with a hint of espresso coffee grounds. The rich sweetness is beautifully integrated with the smoke, salt and spice.

Finish: Very long, and darkly smoky: delightfully warming in its deep, dark oak spiciness. Lingering smoky aftertaste.

“Stewed fruits, pears and green apples lead on the nose, along with a combination of campfire, graham crackers and dark chocolate that suggests s’mores roasting away. The palate weaves together rich sweetness, orchard fruits and sultry smoke, all drizzled with salted caramel. The finish offers black pepper, asphalt and rubber, honey, toffee, and oak.” – Jake Emen, Distiller (93 Points)