The use of red winter wheat instead of rye produces a noticeably sweeter, less bitter, less harsh whisky. Pouring a rich golden amber colour with an enticing nose of butterscotch and vanilla bean; the palate is smooth with delectable toffee and milk chocolate flavour followed by a lightly spiced finish.

Nose: Initial sweetness – caramel, brown sugar – gives way to soft fruity notes and vanilla.

Palate: More savoury than the nose suggests, with toasted nuts and cinnamon notes.

Finish: Initially light but sweet spice builds over time.