High West A Midwinter Nights Dram
During a visit to Islay, David Perkins enjoyed a breakfast at a B&B near Bruichladdich, which included a delicious syrup made from sugar and peated whisky poured over honeydew melon. Taking this experience back to America, he set about blending sweet bourbon from Lawrenceburg with peaty Islay single malt, with some spicy Rye for good measure!
To the nose, the rye forms a beautiful base of vanilla, caramel and cinnamon; the pot barrels enhance with plums and dried fruits. The taste is a proper plum pudding with lovely mulling spices, dried fruits, and creme anglais. A long and fruit finish.