Under the watchful eye of Richard Paterson, the liquid is initially matured in American white oak ex-bourbon casks. This gives the whisky its foundation of soft vanilla and honey notes. The liquid is then split with a proportion remaining in the American white oak ex-bourbon casks. The second part is transferred to the finest 30-year-old Matusalem Oloroso sherry casks, exclusively provided by renowned bodega, Gonzalez Byass. The two parts are then reunited so that the influence of the different casks harmonize to create something magical.
On the nose is hints of citrus fruits, chocolate and aromatic spices. The palate has notes of Seville oranges, dried fruits and hints of vanilla pod. On the finish is roasted coffee and dark chocolate.