Each individual batch is less than 19 barrels, and this small quantity means we can be choosy about everything we use and everything we do to craft our whisky. That’s why we still use the old style sour mash method. We start the fermentation of each new batch by using a little of the last. The result is a far more consistent product. Aromas of oak, caramel, vanilla and wheat prevail in the nose. Sweet and balanced tastes of caramel, vanilla and fruity essences. Smooth and subtle finish.