This is a peated single-malt whisky made in Scotland that was brought to age in cellars located in Bouze-lès-Beaune in the heart of Burgundy, where the single-malt aged for years in sherry butts in the underground galleries. What does a Scottish peated whisky that has been imported to France, put into fresh high quality sherry casks and aged in a wine cave taste like, well thankfully @jonwilkinson7309 was kind enough to share a sample for me to find out. The nose starts with tangy hickory barbecued ribs leading to fruits of grilled peaches and apple cobbler then salted caramel ice cream along light barrel spices of ginger, cardamom and anise with light ethanol burn. The taste starts with a medium-light mouthfeel with tangy hickory barbecued ribs then apple cider with a whole cinnamon stick in it, chocolate covered raisins, grilled peaches leading to spices of ginger, cloves, cardamom and anise with a medium ethanol burn and finishes medium length with rich sherry notes, chocolate covered raisins, grilled peaches, apple cider, ginger, cloves, cardamom and hickory barbecue sauce that lingers for minutes. This is a very delicious, easy to drink and nicely balanced whisky. The nose is something you can get lost in and really just sit around for hours smelling, and the taste is flavorful, gentle, balanced and complex. This is one I could sit around drinking all day without getting bored. I’m now pondering the idea of how to get my hands on several barrels of peated whisky, bring it back to the US, throw it in a barn in Texas, and see if I can get some of that Texas magic in a cask to happen. Would certainly be an interesting experiment, one I likely can’t afford, but the idea is anyone’s to take and let me know whenever the bottles are for sale.