Phenomenology

It’s a school of thought in psychology that focuses on phenomena, or, the experiences that we get from our senses – what we see, taste, smell, etc. Somehow we saw a link between phenomenology and whisky. We’d long been working on a blend of single malts that combines seemingly dissonant flavour profiles, but together creates something compelling. We landed on a recipe that elicited a surprising range of reactions and descriptions, each person taking away something different from the whisky. Rather than try to settle on whose perceptions were ‘right’ or ‘wrong’, we were inspired by the phenomenological school of thought to consider how different people experience the same phenomenon.

Limited Edition release of 7,908 bottles worldwide. Bottled September 2017. Bottled at 46%. Not chill-filtered. Natural colour.

Aromas and flavours reminiscent of berry fruits, baked apples and hints of banana, with a delicate peatysmokiness that follows and resonates in the long finish. 94 Points Whisky Advocate - The nose has honey, caramelized apples, Pixy Stix, pears in cream, faint pepper, ground coriander, and salty driftwood. It’s teeth-coating with golden syrup sugariness, the silky texture meting out pears, apples, sweet barley notes, and crunchy spices, before a vanilla phase gives way to black pepper, licorice, and smoke. Mouth-numbing finish of long-active spices over vanilla.

This is an ideal whisky for sipping and contemplating on its own, or with a splash of water or an ice cube, which will reveal the subtle complexity of the whisky as the whisky very slowly dilutes.