Cask No. 13.102

The aroma of bubbling brown sugar, baking moist and chewy cookies next to dense and decadent cakes came to mind alongside macadamia nut-infused extra virgin olive oil. On the palate neat, fig carpaccio with pickled chilli, walnuts and honey balsamic created an umami sensation! After reduction we found ourselves in the Big Apple as we baked a Brooklyn blackout cake while enjoying a hot dog New York-style, with pushcart onion relish. Sweet and tangy with a hint of chilli and spice, this was simply delicious and so moreish. Following five years in an ex-bourbon barrel, we transferred this whisky into a first fill Spanish oak oloroso hogshead.