Having discovered a strain of wild yeast that had never been identified before, it was reunited in the whisky-making process with local Cadboll barley. The resulting spirit, noted for its exceptional fragrance, is then matured in ex-bourbon barrels to highlight its fruity character and lend a rich creaminess to the whisky. The aroma is rounded, with biscuit tones, light, floral notes and scents of baking bread alongside vanilla, raisins and mandarin orange. A crisp, citrus texture brings taste of buttered candy, more creamy vanilla and orange syrup with a little yeast in the background. Then gentle mint and a suggestion of sweet chili. The finish is long and earthy, with hints of bitter-sweet orange and peppermint.
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