Description: A single-grain whiskey, fermented on estate-grown soft white wheat utilizing a unique combination of yeasts usually employed to make Irish and Scottish whiskies, double distilled and aged for 2 years in new, No.3 charred, ten gallon American white oak barrels. The flavors are rich and complex, with notes of vanilla, eucalyptus and sherry, and a nose redolent of fresh barrel char, and a lingering finish with a bit of salt-air brine.
