Description
For this experimental batch, The Scotch Malt Whisky Society teamed up with Tempest Brewery in the Scottish Borders. Speyside Cooperage created new American oak hogsheads with a heavy toast and a medium char, which were then filled with an off-the-wall smoked barley wine. After five months, the beer was bottled, and the casks were filled with selected un-peated Speyside malts. These whiskies underwent a period of additional maturation for just under three years, before being blended together to create this unique whisky.



