For Batch Three of the Glenallachie Virgin Oak Series, they first matured this 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 Hungarian virgin oak casks (Quercus Petraea), from the mountains of northeast Hungary's Zemplen Forest. It's rocky volcanic soil, along with its colder climate and higher altitude means that the trees in this region grow very slowly, giving the oak a tight grain. The barrels were then toasted and charred to a medium level.
|Distillery: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.|
|Distillery: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.|