This release represents our largest vatting to date - a milestone for a small island distillery where every cask is handled with deliberate care.

Four Seppeltsfield Tawny Port quarter casks form the heart of this dram, building a rich and expansive palate layered with lush dried fruits, muscatel grapes and dates alongside the deep, vinous sweetness that only long-seasoned fortified wine casks can deliver. These remarkable casks, more than 50 years old, lend both intensity and structure, though their lingering tannin called for a gentle counterpoint.

A selection of bourbon casks was introduced to the vatting, bringing soft vanilla sweetness and creamy oak that rounds the back palate and smooths the finish into a beautifully balanced whole.

The whisky spent its early years maturing at our Flinders Wharf distillery before being moved to our coastal bond store at the Furneaux Farm, where the island’s maritime climate continued to shape its character. The Tawny cask spirit matured for five years, and the bourbon cask component for 2.5 before being married. The whisky was then gently flocked for around a month, preserving its natural texture and flavour while allowing any remaining sediment to settle.

The finished dram is rich, indulgent and a true dessert dram, perfect after dinner alongside dark chocolate, cake, or a well-earned cigar.