Transatlantic: Cocoa + Vanilla

EXPEDITION SERIES | SPRING 2024 | SINGLE MALT WHISKY

 

RELEASE NOTE

Join us on a voyage - from the rolling vineyards of Bordeaux to the bourbon-soaked plains of Kentucky - to explore a captivating dram matured in casks from these two charismatic regions. Transatlantic is the second adventure in the Expedition Series of whiskies; a journey of discovery through the finest casks in our warehouse.

Positive Impact. £5 from every bottle 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

“Premium Bordeaux wine casks bring notes of toasted oak, cocoa and stewed fruit, whilst the tannins integrate wonderfully with our complex and fruity spirit. Using different cask-toast levels creates a rich depth of flavour, reminiscent of our time exploring bold, wine-cask matured whiskies in Tasmania. Finally, we rounded off with layers of vanilla and cinnamon from Kentucky bourbon casks.” - Abbie Jaume, Head Distiller

TASTING NOTES

  • Nose: fruit compote, vanilla and toasted oak.

  • Taste: rich malt, cocoa, parkin and butterscotch.

  • Finish: long and complex with vanilla and cinnamon.

SUGGESTED SERVE

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

  • Long: enjoy as a Whisky & Tonic - mix one part whisky to three parts Indian tonic water in a glass filled with ice. Garnish with an orange slice. Also great with premium soda or ginger ale.

RELEASE DETAILS

  • 48% ABV

  • 700ml

  • 1208 bottles

  • Natural colour

  • Non-chill filtered

 

SPIRIT SPECIFICS

  • Cask profile: 67% ex-red wine NEOC / 14% ex-red wine / 12% refill bourbon / 7% ex-malt whiskey

  • Wood profile: 81% French oak / 19% American oak

  • Cask size: 90 litres to 110 litres

  • Casks filled: March to December 2020

  • Maturation time: 3 to 4 years

  • 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: BD16

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