Distilled from a blend of peated and non-peated Scottish malted barley, this Speyside whisky is a fascinating blend of grain, fruit and smoke. Aged for most of its 17 years in used Bourbon barrels, it gets finished in Tawny Port casks. As soon as it’s poured, a sweet incense-like smoke aroma puffs from the glass. Its flavors are both toasty and jammy; it recalls grilled fruit, like peaches and berries caramelized over a wood grill, with malt and a hint of oak spice holding it all in balance.
Anchor Distilling, San Francisco, CA
This story appears in the print issue of April 2014.
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