Distilled in November 2016 by Dan and the team at Young Henry’s in Newtown, it was put to sleep for over four years there in a 100L French oak heavy char Apera cask before being transferred to Byron Bay. The liquid was then filled into four twenty litre French oak refill wet tawny casks and finished for 3 months in the peak of the Byron Bay summer before being bottled at a cask strength of 54.3%.
Rich with red dates, prunes and wood varnish. Palate is bold with lots of dried fruits, orange zest and dark chocolate. Medium sweet.