Three spirits come together to give a balance of flavour like no other. Grain whiskey gives sweet flavours. Malt whiskey gives fruit flavours. And pot still whiskey gives spice flavours.
The complex yet approachable flavours in the whiskey are derived from - three types of grain, triple distillation and the blend of all three Irish whiskeys.
Triple cask-matured for depth and balance. Over a period of several years it is aged in traditional refill barrels, ex-bourbon barrels and ex-sherry butts.
A blend of Speyside Single Malt Scotch Whiskies which underwent a secondary maturation in Mossburn Cask Bill #2. These were specially built Oloroso Sherry Butts with heavily charred virgin American Oak heads which enhance the richness, depth and spicy vanilla flavours.
Blended from a careful selection of fine peated Single Malts distilled on the Islands of Scotland. Double barrelled for added depth and a mellow oak-spice finish. Second maturation in first-fill Bourbon barrels
Big, opulent Bourbon (in a bottle to match) with a nose that's full of bright lemon, pure vanilla layered over an almost cake-like seam of malt. There's more of the same on the palate alongside welcoming notes of muscovado sugar and spice.
Complex and well balanced as malt lovers have come to expect from Mossburn Speyside, with subtle banana and vanilla on the nose, and rum raisin undertones on the palate