Rigorously selected from reserve lots, grapes were cold fermented and the resulting unwooded wine aged "surlie" to enhance complexity and give a creamy mouthfeel.
You get the flavour of the chocolate, which is clean and crisp and smooth, but you get that finish of intense whisky and the Chardonnay Cask finish on this whisky gives it a really delicate fragrant.
In December Adnams, a Suffolk brewer, will bottle whisky that has been sitting in casks for three years—the time it takes for the European Union to recognise fermented cereal mash as whisky.
The artist has been planning an even bigger version: a mastaba in the Abu Dhabi desert. It would be made from 410,000 barrels and rise 150 meters to become the largest sculpture in the world.