For this unique small batch single malt release, our spirits team took inspiration from maturation techniques they encountered on their travels in the Cognac region. A more hands on approach, shaping the flavours through cask management and constant monitoring of the maturation. At twenty years of age, we combined selected bourbon hogsheads of Speyside single malt and filled the whisky back into custom toasted French oak barriques from Seguin Moreau cooperage. Following three months of intense maturation in these highly active casks, we combined the spirit again and filled into 2nd fill bourbon barrels, just freshly emptied of Speyside malts. The whisky was closely monitored every six months for a further five years to develop a silk-like texture and wonderful layers of fruity complexity.
On the nose, a prelude of bananas ripening in a room filled with Cognacs and Armagnacs on French-polished oak furniture. Hints of camphor, tobacco, dried apricots, peaches and pears lend a je-ne-sais-quoi of gravitas to the otherwise silky-smooth mood. The flavour was a smooth overture of croissants, red berries then a cornucopia of exotic fruits, dried apricots, an antique white wine and tobacco with a mentholic timeless classiness. Water flowed in like a melody bringing more delicious elderberry jam on freshly baked shortbread, antique polished oak, roses, waltnuts, confit melon and marzipan with a drizzle of blueberry sauce and melted butter. A grand finale on the palate offered a highly elegant assortment of lemon sponge cake covered in crème patissière, honey, lychee, clementine slices, desiccated coconuts and the soothing whispers of oak and age.