Law and convention agree: Scotch whisky must be matured in oak casks. These casks are often sourced from bourbon distilleries in America, and sherry producers in Spain. But what if we employed a less conventional wood alongside ex-bourbon barrels? What if we selected casks which once held fine red wine?
Colour: Deep crimson-gold.
Nose: Rich and enticing with raspberry and damson plum, vanilla and maraschino cherry.
Taste: Sweet and tannic with a burst of blood orange, nutmeg and ginger spice progressing to a candied grape tang.
Finish: Long with redcurrant and the lingering warmth of oak spice.