Serving suggestion:
Enjoy it neat at 15˚C-17 ˚C, with a block of ice and/or a splash of cool spring water.
Distillation and maturation:
Distilled from imported Scottish peated malt. The new make is aged in a combination of 2nd and 3rd fill ex-bourbon barrels for 5 years and then finished in Boplaas Cape Tawny barrel for 3 years. The whisky is non-chill filtered and natural in colour.