Description
At 35 PPM, the whisky has a sweeter smoke style, thanks to the peat from St. Fergus used to dry the barley. Following a long, 160-hour fermentation, the whisky develops a complex character that holds up well to maturation in virgin oak casks.
Chinquapin One was initially matured in American oak before being transferred into premium Chinquapin oak barrels from the Northern Ozark region of Missouri, USA.
Aromas of glowing oak embers, burnt licorice, and honey, with ginger, caramel, and orange peel.
Flavors of cocoa, crème brûlée, and roasted almonds, with cinnamon, anise, and campfire smoke.
