Kelt Tour Du Monde

Many decades ago when France was sending out supplies to its colonies it was discovered that the cognac sent out was much improved and this process was repeated with recurring results, the process was also repeated with other spirits such as Rum from the west Indies and Scotch whisky. The changing temperatures, air pressures, rolling waves and probably the sea air itself gives the spirits still maturing an extra magical extra to the body of the spirit. Now in the 21st century, this same process is recreated with this whisky, distilled and later bottled in Scotland but matured partially around the world aboard the Evergreen Ship, ports of call include Rotterdam, Hong Kong, Tokyo and Baltimore, to name just a few. Upon opening the aromas of jasmine, caramel, sea salt and some oak, the palate starts with oak and cedar which sweeten with apricots, pears and malt with a smooth short finish of apricots and oak.