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Experimenting with a process called ‘high gravity mashing’, our intrepid whisky creators vastly decreased the amount of water in the mash tun, then packed more grain into the mix than ever before. Crushing and compressing every drop of liquid, this unconventional mash has magnified the intensity of flavour active acetate esters. Ramping up the density of wort to astronomical levels, we’ve drawn in fruitier, sweeter flavours from the deepest corners of the mash tun.