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Shelter Point ages their single malt in hand-selected single-use Kentucky bourbon barrels. The bourbon is dumped then immediately hauled across the States on a 43-hour tour, then re-filled at the Vancouver Island distillery. The distillery’s Patrick Evans recalls the waft of aromas when the trailer doors were first opened, “It was so deep and rich you could chew the air.”
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Fresh, toasty and honeyed. A touch of sour orange opens into oatmeal-raisin cookies right out of the oven. Corn syrup, caramelised sugar and vanilla.
Still fresh, malty and honeyed. The corn syrup is there along with melons. The orange note is drying with some Demerara sugar and Russian coffee. Still fruity and floral with loads of toasty oak. The oatmeal-raisin cookies are still there, right out of the oven!
Clean, crisp and toasty. More malty tones, sugars and honey with a floral finale.