HOUSE SPIRITS RUM
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Austria, Germany Unlike Irish or Scotch whiskies, which are usually matured in ex-sherry or ex-port casks, Reisetbauer goes his own way. "I thought carefully about it until I finally decided to take used oak barrels from Austrian vintners." Reisetbauer put the malt distillate into barrels which had once served the aging of Chardonnays and Trockenbeerenausleses. The idea was for the traces of fruit left in the wood to marry with the whisky over the years, thus additionally enhancing the malt flavor. The result has already enraptured the first tasters: "Delicate and multi-layered on the nose with slightly roasted aromas reminiscent of hazelnut and dried herbs; pleasant notes of bread and cereals on the palate, slightly smoky with fine spice; aged, yet full of verve".
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