For the creation of this small batch single malt we teamed up with our friends at Nebb Whisky Barrels, who specialize in Australian vintage wine barrels. We selected some top quality Speyside single malt that had matured for 16 years in 1st fill bourbon barrels. We then transferred the whisky to some beautiful barriques that had been filled for 20 years with heady Muscat wine in a family run winery in New South Wales.

A lovely initial aroma that evoked tobacco pouches and ester-rich exotic fruits. Melon, mango, lychee and floral rosewater. Also noted were roasted peaches, cinnamon buns, flower honey and burlap. Reduction brought more blossom, strawberry sherbet, tart fruits like gooseberry, dried heather and chopped walnuts.

The mouth was initially fruit-forward with raspberry and strawberry bonbons, then apricot, honey granola and lemon balm. With water we found more heady vanilla, flapjack, old dessert wines, white chocolate and custard slices with strawberry drizzle.