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The juice was co-inoculated with X5 and VL3 yeast which enhances some of the thiol notes but maintains the vibrant ripe herbaceous notes of the vineyard
The recipe for both releases is 60 percent peated whiskey and 40 percent unpeated whiskey from ex-sherry casks
with a firm texture and superb mid-palate succulence
spicy and smooth taste for the No
A 2016 replacement for the previous sherry-finished expression
Glen Scotia 10 Years Old Festival Release Isle of Raasay The juice was co-inoculated with750ml Scottish Single Malt Whisky
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