Stave Versus Spirit

SPIRIT NOTES

The neat nose suggested such things as aged plum wine, waxed shoe leather, herbal medicines and camphor. The Highland origins of this make were still sloshing about quite evidently in the depths, with impressions of oily sheep's wool alongside tea tree oil, wood spice and sooty notes. Reduction brought wintergreen and bright, fruity, hoppy notes, evoking spiced winter ales along with vanilla cake, toffee apples and cinnamon sugar. The palate when neat displayed a more vivid wood spiciness and creamy tannin, balanced by waxes, cooking oils and elements such as spruce beer and cough syrup. Water enhanced these camphory and waxy tones while bringing out nutmeg, ginger powder and more rich vanilla tones. This was matured in a bourbon barrel for nine years before being transferred to a first fill heavy toast medium char barrel.