Here are the stats:
- Distilled spring 1997
- Bottled autumn 2013 (15 years, 11 months)
- ABV 64.1% (lower than normal - highest was 2007 at 72.4%, lowest previously was 2004 at 64.5%)
- Recipe: Large grain; Kentucky Corn – distillers grade #1 and #2, Small grain; Minnesota Rye, Finish grain; North Dakota Malted Barley
- Cook temperature 240F
- Double distilled, beer still and doubler
- Strength off the still was 67.5%
- 157 hand selected barrels
- New white oak barrel, #4 char (55s), 55 gallons each
- Warehouses I, K and Q, floors 1, 2, 4 and 8
- 73.34% angels share (whisky lost due to evaporation)
George T. Stagg 2013, 64.1% A⊕+
Nose – Deep, old, furniture polish, layers of floral honey, glazed kumquats, pineapple, deep beeswax, raisin, polished wood. Almond cake, rich tropical fruit, plastic cement
Body – More furniture polish, a high note of fresh honey and herbs, oily, spicy dark fruit, a little bit of cardamom. Deeply, richly sweet, yet with total balance. An immense amount of hard, seasoned oak.
Finish – Extreme wood, spice, very long, moves into citrus wood. Just massive with no let up in quality or balance. Very oily. Toasty BBQ edge (perhaps just by association). After a couple of minutes you’re left with intense candy – like the cinnamon jawbreakers from the Amrut Kadhambam. A few minutes later you’re still a bit numb but still getting balance. Deep and wonderful.