A rather meaty whisky this one, with a thick, creamy mouthfeel owing to the wormtubs used in the process decreasing the copper contact with the spirit. This was matured initially in a second fill Oloroso sherry cask for over eight years then finished for nine months in a first fill Pedro Ximénez cask to amp up the spiciness and the deep, dark winter fruity notes too.
A rather meaty whisky this one, with a thick, creamy mouthfeel owing to the wormtubs used in the process decreasing the copper contact with the spirit. This was matured initially in a second fill Oloroso sherry cask for over eight years then finished for nine months in a first fill Pedro Ximénez cask to amp up the spiciness and the deep, dark winter fruity notes too.
