This is MOSS batch #01 – made from peated New Zealand malt, double distilled and aged in American oak and then ex-bourbon casks.Â
Full bodied and easy drinking, Moss is the perfect gateway to New Zealand peat, and our head distiller Patrick Newton declares batch #02 even better.Â
A crowd pleasing whisky with a very interesting contrast from nose to palate, created by the interaction of the peated malt with the American oak wine barrels, which were shaved, toasted and re-charred (STR). Further maturation in first fill ex-bourbon barrels provides a creamy texture and a long lingering finish with spice and sweet fruit, and a tease of smoke.
Palate: Full bodied with hints of toffee, moss, and allspice lead to a rich oily mouthfeel. The umami notes from the New Zealand peat, spice and sweet fruit lead to a long lingering finish.