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Made with a mash bill of 42% rye and 58% extra pale malted barley and matured in a combination of virgin oak, ex-Sonoma and Kentucky bourbon casks, an ex-peated whisky cask and an ex-Pedro Ximenez cask, this east London rye whisky has a complex character. Aromas of toffee, sarsaparilla, dark chocolate, dried cherries, tahini, sea salt and porridge mingle on the nose. The palate offers notes of leather, peat, bouillon, porridge, peanut butter, candied ginger and light tar.
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