A lovely old grain whisky from a Highland distillery just north of Inverness, renowned for its presence in some historical blends. Its slow and quiet maturation in a refill cask led to a very delicate flavour evolution: as expected from an old grain, it’s a subtle experience, characterized by ethereal finesse and very cereal-driven. Long aging brought balsamic notes of mint and camphor, the fragrant vanilla from the oak, and a gentle tannic presence. We finally enhanced it in a Pedro Ximenez cask for a year, to highlight its natural sweetness and give it a slightly fuller body: the rich Spanish dessert wine simply added a touch of ripe fruitiness on top of its delicate aromatic style.
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