This rich, spicy malt from Glenallachie in Aberlour was initially matured in ex-Bourbon barrels before finishing in Chinquapin oak for 18 months. These unusual casks are made from staves cut in the Missouri Ozarks, air dried for up to four years and medium toasted prior to filling. Aromatic notes of nutmeg and cinnamon abound, accompanied by pecan and banoffee pie.