The whiskey has been tripled distilled and matured for 22 months in ex-bourbon casks before spending a further 21 to 27 months maturing in Sam’s French oak casks, which had previously held his prestigious TWO PADDOCKS Pinot Noir. One the nose, malty with hits of strawberry, nutmeg and tropical fruit. On the palate, it is big, rich and sweet, with a hint of dryness, a note of blackcurrant and dash of spice with a smooth, sweet marshmallow and jam finish.
