Batch 204 is limited to 5,800 bottles worldwide.
First, the single malt whiskey was matured for five years in former first-fill bourbon casks, then for a further six months in Fresh exMadeira Hogsheads in warehouse No. 2 of the distillery – in row 04 – hence the name Batch No. 204.
Nose: gentle wine aromas, with baked apples and raisins
Taste: mouth-filling and sweet in the taste – clear notes of ripe plums and pears, then again the sweetness of the Madeira wine and spicy oak – light vanilla tones – in the background toffee and dark chocolate
Finish: soft and sweet in Finish – waves of punch and sweet fruits
About Wolfburn Distillery
Wolfburn is the most northerly distillery on the Scottish mainland and the very tip of the British mainland. Here, whiskey is made in the same way as it has always been done since the 15th century: by hand, with the best ingredients and without haste. William Smith founded the distillery in 1821 on the outskirts of the town of Thurso, which means “Thor’s place” and has roots going back to the Vikings. Smith named the distillery Wolfburn after the stream that runs right next to it. “Burn” is actually Scottish for “little river”. The distillery was built in the hardy, local Caihness stones and when in 2011 they wanted to rediscover the old distillery after 150 years of oblivion, they found the old, raw stones.
One decisive factor for good whiskey was still there, however, as fresh and bubbling as almost 200 years ago: the cold water of Wolfburn. In 2012, the Scots therefore cleared a small, nearby piece of land of thistles and weeds and began again, 150 years later, to create whiskey on site with water from Wolfburn. Already, Wolfburn has won a large number of awards and has been highly praised. Not least by the world’s best-known whiskey reviewer, Jim Murray: For all its youth, its excellence and quality glimmers from the glass. Add to this a gold at the World Whiskeys Awards, Gold at the World Spirits Awards and gold at the Concours International de Lyon.
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