The melodic note of the stopper and glugluglug of the pour.
A soothingly smooth sip. Scrumptious, spiced and sweet.
How do you make whisky that's fundamentally different?
Focus on flavour. Question everything but your intuition. Make use of what's around you. And don't take yourself too seriously.
When drinking our whisky, we'd encourage you to do the same. Purists might only sip our whiskies neat. Others might chuck in a slug of tonic and a wedge of grapefruit. Then there's those who'll roll up their sleeves and get that cocktail shaker shaking.
Match your whisky with food. Chocolate, cheese and charcuterie, yes. Also takeaway pizza, spag bol, banana bread and grain salad. Dishes made for sharing.
There's no right way as far as we're concerned.