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While Adnams are not the first to grow an English rye malt, it's impressive how much it has embraced the style. The whisky is distilled from a weighty mash bill of 75% rye and 25% barley, which was subsequently aged for at least five years in new French oak barrels. It is was bottled without chill-filtation at 47% ABV.
Nose: Big, sweet helpings of cinnamon, clove, nutmeg and crackles of black pepper are tempered by tart orange peel, vanilla, rye toast and a smothering of golden syrup.
Palate: The palate is much drier than the nose, and carries plenty more well-measured and chewy rye spice, which fizz through thick raisin-fudge, honeyed cereals and a little blackberry.
Finish: Ground coffee beans maintain the drying element.
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