Embers: Wood Smoke + Corn

SINGLE MALT WHISKY | EXPEDITION SERIES | AUTUMN 2024

 

RELEASE NOTE

Join us around the fireside – whether in the great outdoors, or beside a cosy hearth – to savour a vibrant and evocative dram, shaped by dark fired bourbon casks. Embers is the next adventure in the Expedition Series of releases; a journey of discovery through the finest casks in our warehouse.

Positive Impact. 3% from every bottle sold is donated to our charity partner, Yorkshire Dales Millennium Trust, to fund life-changing apprenticeships for young people in rural areas, to help protect vital UK habitats (YDMT Registered Charity No. 1061687).

DISTILLER’S COMMENTS

“I’ve been waiting in quiet anticipation for these dark fired bourbon casks to reach maturity; I’m delighted to share them with you now. The intense hickory smoke from the casks has softened over time. A gentle wood smoke and earthiness remains, reminiscent of evenings enjoyed with friends around a campfire. This is a vibrant and evocative whisky, perfect for enjoying fireside – be that in the great outdoors, or beside a cosy hearth.” - Abbie Jaume, Head Distiller

TASTING NOTES

  • Nose: chocolate cherries, barbecued banana and forest floor.

  • Taste: soft wood smoke, baked apple, cornbread and caramel.

  • Finish: long and velvety with winter spices and tobacco leaf.

SUGGESTED SERVE

  • Short: neat or a with a dash of water.

  • Long: enjoy in a Whisky Highball. In a glass filled with ice, mix one part whisky to three parts soda water, Indian tonic water or ginger ale. Garnish with an orange slice.

RELEASE DETAILS

  • 49% ABV

  • 700ml

  • 938 bottles

  • Natural colour

  • Non-chill filtered

 

SPIRIT SPECIFICS

  • Cask profile: 68% ex-dark fired bourbon / 32% ex-red wine NEOC, finished in ex-bourbon

  • Wood profile: 68% American oak / 32% French oak

  • Cask size: 90 litres to 110 litres

  • Casks filled: October 2019 to May 2020

  • Maturation time: 3 years, 11 months (youngest whisky) to 4 years, 5 months (oldest whisky)

  • Maturation location: Cooper King Distillery

  • Grain: 100% floor-malted English Maris Otter barley

  • Yeast: distiller’s yeast

  • Fermentation time: 6 to 7 days

  • Distillation: double distilled on a 900 litre copper pot (‘Neilson’)

  • Batch number: BI03

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