SupSquark

I worked as a guide in the Scottish whisky industry for a while whilst I was studying. We were selling and tasting out New Make + 2yo spirit. I'm curious, ours was barley - what grain do you use, and how would the New Make compare?

Also, what are your stills like, and have you found any maturation time works best for you?

Hi! This is actually really interesting - I used to work at Kingsbarns Distillery on the east coast of Scotland. We use your bourbon barrels for maturation but have yet to break the first barrel (will have reached the 3 year maturation at the end of this month!!). For a lowlands scotch, what types of flavours would you anticipate might shine through from your bourbon, and how might you expect these to change as we mature for longer?