Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The last hours of a perfect autumn day when the world looks like a golden dream filled with cookie-coloured leaves and butterscotch skies... What would that taste like?
The answer is, this dazzling, luminous whisky – a rhapsody of warm tones like purple heather, leaves swirling in the wind and hues of lemon, copper and gold.
To create it, we gather the silky, fruity spirit from our giraffe-high stills and let it steep in American oak casks. No less than 15 years later, we transfer a portion into Oloroso sherry casks for three more years.
Once 18 years have passed, we reunite them to create its warm balance of sweet, floral lushness. Rich marmalade flavours brush against honey and fig, touches of caramelized orange and far-off campfire smoke.
Have a taste, and let your imagination wander to the edge of an autumn afternoon.
After 15 years of maturation in American white-oak, ex-bourbon casks, around 30% of the whisky is transferred into Spanish Oloroso sherry casks for three years. When both parts have reached 18 years, they are blended together. The Oloroso casks provide an incredible degree of vibrancy, while the American oak balances the raisin-like sweetness of the sherry.
The last hours of a perfect autumn day when the world looks like a golden dream filled with cookie-coloured leaves and butterscotch skies... What would that taste like?
The answer is, this dazzling, luminous whisky – a rhapsody of warm tones like purple heather, leaves swirling in the wind and hues of lemon, copper and gold.
To create it, we gather the silky, fruity spirit from our giraffe-high stills and let it steep in American oak casks. No less than 15 years later, we transfer a portion into Oloroso sherry casks for three more years.
Once 18 years have passed, we reunite them to create its warm balance of sweet, floral lushness. Rich marmalade flavours brush against honey and fig, touches of caramelized orange and far-off campfire smoke.
Have a taste, and let your imagination wander to the edge of an autumn afternoon.
After 15 years of maturation in American white-oak, ex-bourbon casks, around 30% of the whisky is transferred into Spanish Oloroso sherry casks for three years. When both parts have reached 18 years, they are blended together. The Oloroso casks provide an incredible degree of vibrancy, while the American oak balances the raisin-like sweetness of the sherry.
