ABOUT
In Scotland it is not allowed to age whisky in anything other than oak casks, but outside Scotland we can experiment with other types of wood. Chestnut casks give a deeper colour, more tannins and harshness. The whisky was first aged in bourbon casks and then finished in chestnut casks.
TASTING NOTES
NOSE
Argument: Kastanj has an aroma of dried fruit with hints of sweet raisin notes and red berries.
TASTE
Aged in chestnut casks, the flavour is dominated by the same notes you find in the aroma. These are complemented by light notes of honey and vanilla, the latter coming from the ageing in Bourbon casks. The flavour is quite long but delicate, with a slightly dry finish where the wood tannins come in. A light smoky note is present in the background and adds complexity to the whisky.
