12 year old Mannochmore that hails from two ex-bourbon hogsheads that were combined and then ‘rested’ in a brandy butt for three months. Mark Watt has helpfully posted up his thoughts on why ‘finishing’ is not his preferred term for ‘additional maturation’ over on the Watt Whisky blog – it’s still rather the Wild West of the whisky terminology world.
Nose: Fermenting apples and apple yoghurt sit alongside clove heavy allspice, cashew nuts and griddled waffles. Dusty oakiness and split vanilla pod are joined by chocolate shavings whilst pepper and salt sit with a waxy fattiness. Reduction reveals lemon posset and French crepes together with malt loaf.

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