This is a very interesting one and the story hooked me to want to try this one for years, but I never actually bought a bottle. So this whisky is aged in Burgundy, but was created in Scotland. The independent bottler would go off to purchase single-malt Scotch, then bring it back to cellars located in Bouze-lès-Beaune in the heart of Burgundy, where the single malts age for years in sherry butts and then in demijohns or giant bottles kept in total darkness in the underground galleries. If I have this correct, this one is vatted from whiskies aged 12 to 27 years. What does a Scotch, that has been imported to France, put into fresh high quality sherry casks and aged in a wine cave in the heart of the most expensive wine producing region in the world taste like, well thankfully @jonwilkinson7309 was kind enough to share a sample for me to find out. The nose starts with chocolate chip cinnamon raisin cookies being dunked in a glass of sherry, baked apples, light spices of ginger, cloves, leather followed by a light ethanol burn. The taste is a medium viscous mouthfeel with grape must, baked apples, some light minerality, then light barrel spices of ginger, cloves, leather and medium-light ethanol burn that finishes medium-long with prunes, ginger, cloves, dark chocolate, cinnamon apples and light minerality. This is a solid whisky, it’s very light and easy to drink. There isn’t anything to complain about on this one, but it’s not a very complex one either. This is something I can bring to family night for those that can’t take something peated or high proof and everyone would enjoy the easy drinkability and nice relaxed flavors.