Single Malt English Whisky PR003 - Oloroso Cask
Batch Number: PR003
Grain: Maris Otter (malted)
Yeast: M1/S-04
Cask: W006, Oloroso Hogshead (250L)
ABV: 53%
Age 3 years
Batch Size: 370 bottles
70cl
Our 3rd release and another single cask, this time a Oloroso hogshead. The cask has had a big influence on our new make imparting flavours of red berries and fruits, a hint of nuttiness and a sweetness from the sherry. All layered over the top of our smooth and creamy new make spirit which can still be tasted behind the sherry influence.
We have moved away from Laureate malt and on to Maris Otter malt (floor Malted at Warminster Maltings) which i think has added a complexity to the whisky by bring more depth to the new make especially when combined with our direct fired copper pot stills.
Batch Number: PR003
Grain: Maris Otter (malted)
Yeast: M1/S-04
Cask: W006, Oloroso Hogshead (250L)
ABV: 53%
Age 3 years
Batch Size: 370 bottles
70cl
Our 3rd release and another single cask, this time a Oloroso hogshead. The cask has had a big influence on our new make imparting flavours of red berries and fruits, a hint of nuttiness and a sweetness from the sherry. All layered over the top of our smooth and creamy new make spirit which can still be tasted behind the sherry influence.
We have moved away from Laureate malt and on to Maris Otter malt (floor Malted at Warminster Maltings) which i think has added a complexity to the whisky by bring more depth to the new make especially when combined with our direct fired copper pot stills.
Batch Number: PR003
Grain: Maris Otter (malted)
Yeast: M1/S-04
Cask: W006, Oloroso Hogshead (250L)
ABV: 53%
Age 3 years
Batch Size: 370 bottles
70cl
Our 3rd release and another single cask, this time a Oloroso hogshead. The cask has had a big influence on our new make imparting flavours of red berries and fruits, a hint of nuttiness and a sweetness from the sherry. All layered over the top of our smooth and creamy new make spirit which can still be tasted behind the sherry influence.
We have moved away from Laureate malt and on to Maris Otter malt (floor Malted at Warminster Maltings) which i think has added a complexity to the whisky by bring more depth to the new make especially when combined with our direct fired copper pot stills.