Description
For Batch Three of the Glenallachie Virgin Oak Series, they first matured the whisky in American Oak (Quercus Alba) Ex-Bourbon Barrels. To add a delicate and distinctive twist, the whisky then underwent additional maturation for approximately 18 months in specially selected Spanish virgin oak casks. This rich bronze malt attains its spicy, treacly flavours from hogsheads made of Spanish Oak (Quercus Robur) sourced from Galicia and Asturias regions, in particular the Cantabrian Mountains which have a cooler climate and greater humidity. Before being filled, the wood is air dried for around 18 months, opening up the oak for the Glenallachie spirit to extract the cask character.
Tasting Notes
| Nose |
| Distillery: Lashings of orchard fruits, baking spices and sticky toffee pudding, with notes of brown sugar, glazed cherries and citrus. |
| Taste |
| Distillery: Bursting with chocolate, , coffee and heather honey, followed by notes of pepper, ginger and molasses, with banana and sultanas on the finish. |