Pay in 4 interest-free payments of $27.50 Learn more
Ships within 48 hours · Estimated delivery Jul 28 - Aug 2
Date distilled: June 2003
Maturation in Oloroso and a toasted and charred puncheon have imparted this malt with explosive baking spices
mixing seawater from the Mediterranean Sea and olive oil in a traditional copper cauldron
The nose was attractively light
The taste still had that wonderful texture and dark sweetness
Blended Batch 21 Sweet fruity & mellow Date distilled: June 2003What a tale of oak and fire we have here! We selected a wonderfully fruity Speyside single malt, which was maturing in bourbon hogsheads. We moved the whisky into a variety of custom coopered casks. In American oak we had new oak hogsheads made with a heavy toast and a medium char, and new oak barriques with a heavy toast (no char) and a medium plus toast (a little lighter, again no char). In French oak we opted for barriques in the same toasting