More specifically, according to information provided to us by the distillery, the barrels were “first filled at the Virginia cideries of Potter’s Craft Cider and Buskey Cider. The casks spent a further 8 to 12 months at Virginia Distillery Company as finishing casks for their 100% barley malt blend of Scottish and Virginia whiskies. As expected, the barrels possessed an abundance of single malt barley notes and still retained a fair amount of apple aromas, skin tannins, and residual yeast from the original cider fills.” The blended bourbons then finished for 8 months in these casks.
As it stands now this whiskey should be making its way to select retail outlets and restaurants nationwide. It is bottled at 55% ABV, and prices around $170 per 750 ml bottle. You’ll find official tasting notes for it below for your consideration.
It has aromas of creamy brown butter with cinnamon toast, vanilla shortbread, gingersnap cookie, and Italian biscotti drizzled with thick apple blossom honey. As the whiskey notes evolve in the glass, the floral and fruity top notes of apple blossom give way to deeper, darker shades of marzipan, pear tart, oatmeal raisin cookie, and caramel pudding with sea salt.
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The initial palate entry has hints of yeast acidity and dryness from the cider, but quickly gives way to sweeter, more aromatic flavors of quince marmalade, cast iron skillet-baked southern peach cobbler with a buttery yeast biscuit crust, followed by ephemeral notes of Atlantic Ocean brine.
The whiskey finishes in a trio of waves of acidity, sweetness, apple skin tannins, barrel spice, and saline.
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