We set out to capture the dynamic feel we have when blending whiskies. Often, the process is not as simple as 1+1=3.
From the moment one liquid meets another a reaction starts. In some cases - that reaction is ongoing for days. You don’t quite know how things will settle until it is completely done. You start with something that smells amazing, but by the time they’ve conjoined properly, you realise the magic of one or both has bene lost. It happens a a lot. Sometimes in hindsight you understand why. Other times you go to bed still thinking through how that could possibly have not worked When we combined the old grain whisky from Girvan and Speyside stalwart famous for its nutty, grain forward profile; Knockando it came alive in the glass. Grainy, grassy, but also an aroma like it was being generated by the combination itself. Like a fermenting vat, the funk of a sourdough reaction. It was brilliantly exciting. So that became the sensation that we pursued with this blend. Pulling in more old grain whiskies high in ester content but also in mature aromas we involved Loch Lomond, Cameronbridge and some super funky tasting North British. Just one other malt joint the party in the form of a Tullabardine from a Burgundy wine cask. We had learned that this malt in particular needed grain to bring out the best in it, so active the wood had been on the distillery character.
And that was it. Married in a Sherry Butt and a heated Hogshead cask, we wanted this blend to taste alive, like a reaction was still at large in the glass. We left the wild tasting traits of some of the older whiskies visible. For us this is an exciting whisky. It’s higher energy, not necessary pleasurable in the traditional ‘vanilla and toffee’ way- but somehow enchanting through it’s slightly challenging opening.