Being a local I like to support the The Holyrood Distillery and I have couple of their four expressions. I really enjoy these two unlike the "Embra", which I tried recently in Diggers, and found so hot it might well come in half way up the scoville scale
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I'm starting with the "Arrival", their inaugural release and unusual in that it has a very long fermentation time (104 hours) using two strains of yeast and matured in a mix of Oloroso Butts, Pedro Ximénez Hogsheads, Bourbon Barrels, and Rum Barriques. The first #whisky produced in Edinburgh for nearly 100 years.
Holyrood Arrival, NC, NCF, NAS, 46.1% abv
Slight nose burn (it is quite young) hints of dried fruit, chocolate, cinnamon spice and orange zest. More chocolate as it hits the tongue, raisins, not overly sweet, Liquorice Allsorts and I get a wee touch of menthol and pine. Long, spicy finish with a touch of bitterness towards the end.
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