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For our third experiment, Malt Master Brian Kinsman travelled to Canada to meet a renowned winemaker in Niagara. There he learned how the grapes had to be picked by moonlight at -10˚C to produce the intensely sweet Icewine.
Upon his return to the Glenfiddich Distillery Brian started experimenting with several French oak Icewine casks from the Canadian winery, filling them with different Glenfiddich aged malts for up to six months. Only the rarer whiskies, those aged for 21 years, could cope with the extra Icewine intensity.
Golden.
A bouquet of tropical fruit and candied sweets are perfectly balanced with underlying wine notes.
Soft sweet notes reminiscent of candied fruit and Turkish delight develop into flavours of mouth watering lychee. The fusion of sweet flavours is soon met with a rich drying sensation from the Icewine.
Short and crisp.
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