There’s no escape from peat when you are drinking Oc whisky, but we’re looking for more than simple smokiness when we select a cask. Oc2 was matured in an American oak cask that used to hold Spanish wine, adding an extra layer of complexity to the whisky.
American oak barrels that held wine from Ribero del Duero.
Lemon cheesecake, aniseed balls and peppery spice, with a background of burning pine, coal and peat. Sweet fruit jelly and butter notes overtake the smoke as it develops.
Intense but surprisingly easy drinking despite its strength. Liquorice and coal dust are joined by lemon zest, black pepper, anise and clove. The smoke is relegated to the back of the palate, where it provides a rich and savoury base of tar and black rubber.
Aniseed and tar fade to soft and spicy wood smoke.