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
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.
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