The inaugural single malt release from Holyrood Distillery. Matured in Oloroso Butts, Pedro Ximénez Hogsheads, Bourbon Barrels and Rum Barriques; and is limited to 8,188 bottles.
Notes of butterscotch, tropical fruits, sticky toffee pudding, soft leather and freshly baked bread, while on the palate there’s sweet and spice with touches of ginger, toffee, vanilla, digestive biscuits and raisins. Savour the long lingering finish full of baked apple pie, sweet spice and dark red forest fruits which completes this impressively smooth young whisky. Try it while you can as Holyrood currently has no plans to create a flagship whisky or range and will instead focus on semi-regular releases.