The casks are re-burned to better transfer their tannins to the whisky, bringing notes of vanilla, caramelized sugar, exotic fruits (mango, kiwi) and peppery notes, giving it great complexity.
Nose: Amrut Intermediate Sherry reveals intense aromas of sherry, dried fruit and honey. Feel: On the palate, this whisky reveals notes of red fruit, caramel and sweet spices. Finish: The finish is long and warm, giving way to flavors of oak and candied fruit.
Nose: Mackmyra Brukswhisky 2008 reveals subtle aromas of ripe fruit, vanilla and toffee, with a hint of wood. Feel: On the palate, this Swedish single malt reveals notes of honey, sweet spices and dried fruit, wrapped in a silky texture. Finish: The finish is long and warm, giving way to notes of oak and toasted cereals.
Nose: Aromas of ripe fruit, honey and vanilla emerge delicately. Mouth: On the palate, notes of oak, caramel and spice are present, for a rich, balanced taste experience. Finish: The finish is long and warm, marked by nuances of dried fruit and toasted cereals.
Nose: Pokeno Origin reveals aromas of dried fruit and toffee, with a hint of vanilla. Feel: On the palate, this whisky offers notes of honey, oak and sweet spices, for an intense, balanced taste experience. Finish: The finish is long and warm, leaving lingering flavors of ripe fruit and subtle oak.
Nose: Penderyn Peated reveals smoky, woody notes, with a hint of vanilla and caramel. Feel: On the palate, this single malt reveals intense flavors of peat, dried fruit and honey, with a hint of pepper. Finish: The finish is long and warm, leaving notes of peat and burnt oak on the palate.
Nose: Kavalan King Car reveals rich, complex aromas of tropical fruit, vanilla and toffee, with subtle notes of toasted oak. Feel: On the palate, this Taiwanese single malt offers a velvety texture and intense flavors of ripe fruit, honey, sweet spices and dark chocolate. Finish: The finish of Kavalan King Car is long and lingering, leaving sweet and spicy notes on the palate that invite further tasting.
The casks are re-burned to better transfer their tannins to the whisky, bringing notes of vanilla, caramelized sugar, exotic fruits (mango, kiwi) and peppery notes, giving it great complexity.