Distiller Notes
Under the watchful eye of Richard Paterson, the liquid is initially matured in American white oak ex-bourbon casks. This gives the whisky its foundation of soft vanilla and honey notes. The liquid is then split with a proportion remaining in the American white oak ex-bourbon casks. The second part is transferred to the finest 30-year-old Matusalem Oloroso sherry casks, exclusively provided by renowned bodega, Gonzalez Byass. The two parts are then reunited so that the influence of the different casks harmonize to create something magical.
On the nose is hints of citrus fruits, chocolate and aromatic spices. The palate has notes of Seville oranges, dried fruits and hints of vanilla pod. On the finish is roasted coffee and dark chocolate.
Proof: 80
Professional Ratings
-
Tasting Panel
A good, solid Highland malt. Balanced, smooth, and rich, with notes of caramel and toasty oak; elegant and concentrated, with a tiny tinge of sweetness.
“A good gulp of hot Scotch Whisky at bedtime–it’s not very scientific, but it helps!”
Alexander Fleming, Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today Single Malt Scotch Whiskies are prized by enthusiasts and aficionados the world over for their rarity, age and complexity. By definition these must be produced in Scotland from a single distillery and made entirely from malted barley, using a pot still. The appearance, aroma and flavor of a Single Malt Scotch Whisky can vary widely depending on whether it was produced in the Highlands, Lowlands Islands, Speyside, Islay or Campbelltown regions.