Acacia wood is predominantly used in the wine industry. It adds body and texture, but is low tannin, bringing out some of the fruitier elements in wine. I’ve never seen it in whiskey, until now...
That description for Acacia wood in the wine industry seems like the perfect fit for a triple distilled, lighter spirit.
Grassy, floral, artificial syrup, white fruits, more simple syrup. Candied ginger spice. Simple, but pleasant.
Syrupy sweet, floral, jelly sweets, white fruit syrup, elderflower.
Ice wine, syrupy sweet with spice building. Completely quaffable, but not overly contemplative.