A velvet explosion of rich buttery malt, chocolate and spice. Tangy orange and ginger marmalade melds with treacle syrup and rich chocolate cake, leading to a long and warming finish of barley sugar and spice.
Although American bourbon whiskey must, by law, be matured in unused, virgin oak casks, Scottish distillers have always favoured used, so-called ‘ex-bourbon’ barrels, believing that the oak in its virgin state would be too overpowering for our more refined and complex whiskies. Well, think again! Intrigued by the prospect of matching Glen Garioch’s rich hearty character with virgin American oak, the distillery laid down a small number of specially created casks. Made from the inner heartwood of 100-year-old oak trees, grown in the North American mountains, each barrel
has been heavily charred inside to activate the wood’s vanilla and oak spices in readiness for the maturing spirit.