Although the peated whisky was distilled in Scotland, it is not technically Scotch as it was then moved to France's Burgundy region. After eight years in PX Sherry barrels, the smoky impact has dialed down. On the nose, campfire and juicy stone fruit aromas intertwine. The palate is notably soft, mixing smoke with milk chocolate, dried apricot and golden raisin, finishing long and spiced with ginger, cardamom and clove.
Although the peated whisky was distilled in Scotland, it is not technically Scotch as it was then moved to France's Burgundy region. After eight years in PX Sherry barrels, the smoky impact has dialed down. On the nose, campfire and juicy stone fruit aromas intertwine. The palate is notably soft, mixing smoke with milk chocolate, dried apricot and golden raisin, finishing long and spiced with ginger, cardamom and clove.
Although the peated whisky was distilled in Scotland, it is not technically Scotch as it was then moved to France's Burgundy region. After eight years in PX Sherry barrels, the smoky impact has dialed down. On the nose, campfire and juicy stone fruit aromas intertwine. The palate is notably soft, mixing smoke with milk chocolate, dried apricot and golden raisin, finishing long and spiced with ginger, cardamom and clove.
Although the peated whisky was distilled in Scotland, it is not technically Scotch as it was then moved to France's Burgundy region. After eight years in PX Sherry barrels, the smoky impact has dialed down. On the nose, campfire and juicy stone fruit aromas intertwine. The palate is notably soft, mixing smoke with milk chocolate, dried apricot and golden raisin, finishing long and spiced with ginger, cardamom and clove.