"Overaged Malt Whisky is a vatting of single malts aged between 12 and 20 years in oak casks and resulting from a cognac (double) distillation method with a mash exclusively made of Malt (germinated barley). Bottled extra strength at 46% alcohol by volume after its long maturation in ex-Pedro Ximenez casks.
Beige amber tint. Fragrance is of an earthy peat, backed with sherry-cask influence, dark fruits, raisons and honey. A brooding, powerful Whisky with cocoa, dark chocolate, dark fruits, plus fresh and dried apricots. This earthy Whisky has a long, dry finish, balances new pure young malts and the fathomless maturity of older ones. Some sherry roundness enhanced by that smoky peat note.
Michel Couvreur, originally from Belgium, ages Scotch Whisky in the heart of Burgundy (Bouze-Les-Beaune). In 1964 he moved to Scotland where he became involved in the production process of whisky made from a selection of the most ancient strains of cereals and using extremely rare sherry casks.
Michel returned to France in the 70's to be nearer to where the sherry casks originate. He dug his own cellar in the hillsides of Bouze-les-Beaune, about midway between the Andalusian vineyards and the Scottish Highlands. His scotch matures there in these rare sherry casks; Pedro Ximenez and/or Palomino.
The cellar is a 500-foot tunnel with galleries, kept humid by natural springs running through it. The very humid cellar is the main factor behind the fast alcoholic reduction of the whiskies in their casks. The very fragrant floral and fruity aromas can therefore develop ideally and give Couvreur's whiskies indeed a rare freshness while they age twice as fast." - Wine House
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