Barrel: 2 x 20 litre barrels. One re-coopered from ex South Australian Sherry and the other from South Australian Port cask staves.
Distillation: 100% Canterbury Malted Barley, Distilled October 2016
Aging: In Christchurch, >30 months in the original barrels, top shelf of the racks, 2nd storey of the Distillery warehouse. Merged together for bottling.
Tasting notes: Dark Gingerbread and molasses with dark chocolate and prune on the nose. Dark toffee, fruitcake, dark chocolate, mandarin, spice, black plum and raisin on the palate
Long, rich, black plum and cinnamon/anise/spice finish