Description
With 35 PPM, the whisky has a sweeter style of smoke, due to the peat from St. Fergus that was used to roast the barley. After a long fermentation of 160 hours, the whisky has a complex character that has held up well in maturation in virgin oak barrels.
Chinquapin One was initially aged in American oak, before being transferred to premium Chinquapin oak barrels from the Northern Ozark region of Missouri, USA.
Aromas of glowing oak charcoal, burnt liquorice and honey, with ginger, caramel and orange peel.
Cocoa flavor, crème brûlée, and toasted almonds, with cinnamon, anise, and a hint of bonfire smoke.
