Normally whisky is just “finished” in a Sauternes cask, to add a sweetness to the wine, but this whisky has been left for 10 whole years in just a Sauternes cask. This will add an intense and complex sweetness to the whisky, with fruit flavours of apricots and peaches, along with honey and nuts.
The final unusual aspect of this whisky is the use of “peated” spirit. This “peatiness” is a key flavour in many Islay whiskies and formed when the barley is malted by burning peat. The burning of the peat adds phenols to the barley which in turn adds smokey, earthy, salty seaweed flavours to the whisky. The barley used was peated, at 30 “phenol parts per million”, which balanced against the sweet wine, will add a beautiful, extra dimension of flavour. To give you an idea of “how peaty” this will be, it should be much more than a Bruichladdich, Bunnahabhain, Springbank or Ardmore, but much less than the real “peat monsters” like Ardbeg, Laphroaig, Port Charlotte and Lagavulin.
So you can see from the above that this will truly be a unique and special whisky. We will have only one cask available which and we will be selling less than 540, 35cl, numbered bottles at “cask strength”.