Their first release using peated malted barley has been bottled and is now available. Using Scottish peated barley, which was brewed, fermented and distilled at Hangar 17, the distilled new make spirit was matured in small American Oak bourbon casks. During the vatting process, some whisky which was matured in French Oak tawny casks was included.
Aroma: Delicate honeycomb, eucalypt oil, beeswax, nectarine, subtle peat
Mouthfeel: Viscous, well structured
Taste: Marzipan, stone fruit, bush honey, gentle warming peat, toasted muesli, buttered toast
Finish: Lingering earthiness