Our first port cask release, celebrating our Summer Festival.
Carefully sourced ingredients
Malt: Odyssey, grown on Cotswolds farms and floor-malted at Warminster Maltings.
Yeast: Two complementary varieties - Anchor and Fermentis - to ensure good yields and excellent fruity flavours.
Water: Village water supply - filtered, softened and demineralised before use.
Wood: Ex-Ruby Port casks, premium first-fill ex-Bourbon barrels and a Cream Sherry Quarter cask.
Nose: Rich red fruits, creamy vanilla & dark chocolate.
Palate: Cherry, blackcurrant, with layers of cinnamon and ginger.
Finish: Long and spicy. Cinnamon remains with hints of almonds and cocoa.
We began making this unique release the same way as our flagship single malt. High and narrow spirit cuts, following on from a long fermentation using two yeast varieties, are responsible for the high ester count in our new-make spirit, resulting in a creamy and fruity flavour.
For this release, we filled Ruby Port casks and premium first-fill ex-Bourbon barrels with our new-make spirit. The port casks were left to mature for 4 years, whilst the ex-Bourbon barrels were matured for 2.5 years before being finished in a Cream Sherry Quarter Cask. We then blended together 90% Ruby Port cask with the remaining 10% of the Cream Sherry finished ex-Bourbon barrel.
This special release has been bottled at 50% ABV, non-chill filtered and without any additional colouring.
We don’t believe in rules when it comes to enjoying whisky – sip this neat, over ice, in a cocktail – however you like!