In 2016 we made an unexpected discovery: James Eadie's whisky ledgers.
These leather-bound volumes revealed the contents of Mr. Eadie's Victorian warehouses - and his fondness for maturing whisky in ex-fortified wine casks.
For the last six years, we have experimented with different combinations of single malts and wood types, seeking the right balance between wood and spirit.
After years of careful study, we were struck by two whiskies in particular.
Aged 11 Years
From Teaninich Distillery
Finished in European Oak Malaga Hogsheads
Fresh notes of apricot, peach, mango and papaya are all immediately present, joined by thick beeswax and marzipan, with an undercurrent of green tea and cut grass.
Creamy, thick and full-bodied, as Greek yoghurt, honeyed oats and white grapes combine with more savoury flavours of burnt caramel and camomile.
Matcha green tea cheesecake with clotted cream and apricots.
Aged 10 Years
From Dailuaine Distillery
Finished in European Oak Oloroso Sherry Hogsheads
Rich, fruity aromas of stewed plums and rhubarb combine with dark chocolate, raisins, cardamom and cinnamon, alongside a touch of old leather.
Soft and velvety mouthfeel, beginning with juicy plums, nectarines and melted almond butter, before umami notes of cinnamon, clove and brandy snaps emerge.
Rich dark chocolate pudding - with a touch of chili, cardamom and aniseed.