Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ in Pedro Ximenez sherry butts, sourced from the bodegas of Jerez de la Frontera in Andalucia, Southern Spain. During this second period of maturation, the whisky derives a luscious dark chocolate taste intertwined with oak and sherry flavour distinctive to the Pedro Ximenez butt.
Creamy spices, chocolate and sugar coated almonds over sweet sultanas and dark fruit cake.
Gleaming polished mahogany.
Dark chocolate and freshly ground coffee beans merge with sweet dates and fresh figs. Delightful, peppery vintage oak and warm cigar box spices add to the long, contrasting finish.