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