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Despite its long ageing, this minimum 30-month blend is not overtly sweet or oaky; it has a drier style, which is full of spice and character from its highland terroir. Cooked agave is present with a fine mixture of dried fruits, almonds and roasted coffee. There is a subtle and masked fudginess reminiscent of dark cocoa that emerges from the depth in its long and slightly dry finish.

Peated Bourbon? Yes, sirree. To be clear, this is not a classic Bourbon finished in a peated cask. Its a Whiskey that conforms to the requirements for Bourbon, yet is made with a percentage of peated malt. The peated malt represents 30% of the mash bill alongside 70% New York State organic corn.

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originate from traditional direct coal-fired distillation accented with a briny hint delivered by the sea breeze during the ageing process.

Single cask malt whisky from Overeem in Tasmania aged in a French Oak Sherry quarter cask. This smaller cask leads to greater interaction between wood and liquid during maturation and results in a more intense whisky.

Medium copper-brown appearance. Sweeter notes of caramel and corn lift from the glass, with delicate cedar notes and pecan nut tones sit underneath. The palate shows an elegant array of citrus, caramel and peppery spice. Through the mid-palate, the citrus drops away and the caramel and spice come to the fore, intermingled with a touch of dry, vanilla oak. The caramel tones persist through the finish, with lighter notes of citrus and spicy oak lingering.

On the Eye: Deep brass / gold On the Nose: Notes of choc-chip cookie, orange marmalade and clove. On the Palate: Spicy dried fruits (raisin and date) The Finish: Hints of plum, sultana and cocoa