From Batch 3 of our Virgin Oak Series, this mahogany malt obtains its spicy, treacly flavours from maturation in hogsheads made of Spanish Oak (Quercus Robur). This particular wood was sourced from the regions of Galicia and Asturias, specifically from the forests of the Cantabrian Mountains, which have a cool, humid climate.

The oak was air dried for around 18 months and then toasted and charred to a medium level, opening up the oak to allow our complex spirit to extract its cask character. The secondary ageing in these virgin casks deepened the mahogany hue of the whisky and created a palate rich with dried fruits, maraschino cherries and hints of stem ginger.

Tasting notes:

Colour: Mahogany

Nose: Lashings of orchard fruits, baking spices and sticky toffee pudding, with notes of brown sugar, glazed cherries and citrus.

Taste: Bursting with chocolate, coffee and heather honey, followed by notes of pepper, ginger and molasses, with banana and sultanas on the finish.