To create the new whisky, the spirit was first matured in American Oak (Quercus Alba) ex-Bourbon Barrels before undergoing a finishing period of approximately 18 months in Quercus Petraea from the Zemplén forest in the mountains of northeast Hungary.
A highly unusual oak type for Scotch whisky maturation, The GlenAllachie are among the first producers to experiment with the use of virgin Hungarian wood.
The rocky volcanic soil, along with the colder climate and higher altitude in which it grows, means trees in the area grow very slowly, developing tighter grain: a desirable trait for ageing spirit. 48% ABV
Nose: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.
Taste: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.