Yikes, a bit more than a bottle isn't it? Well, for all the nitty gritty detail about what snapping up your very own cask involves, take a look through the image gallery.
But if you're after a snapshot of what this cask is all about...
New French Oak.
A brand new French oak cask made using 24 month air dried wood from the Tronçais Forest in central France. Your 225L cask is filled to 200L to maximise oxidisation in the headspace, which helps to mature the spirit faster. A light charring of the surface inside the cask caramelises the wood sugars and allows the spirit to extract flavours and mellow out any sharpness. The sweet and fruity spirit is joined by typical notes of pine, pepper and eucalyptus from the oak. A complex and interesting dram if ever we've had one.
New Make Spirit.
A mixture of winter and spring barleys from north Norfolk are mashed and fermented in East London with a combination of saison and hyrbid distilling yeasts for 96+ hours. Lactic acid bacteria continues to acidify the fermentation in the open vessels for 2 to 3 more days, packing a huge range of flavour into the new make. After double pot distillation, the new make is diluted to around 62.5% for cask filling. Nice.
Those obligatory T&Cs can be found here.
If you have any questions to fire over, drop us a line on firstname.lastname@example.org and we'll get right back to you.