For the warm-winter loving, sticky-cinnamon bun eating, cask-strength whisky drinker.

59.9% ABV
750ml

We've all walked down the street and been overcome with the sweet smell of cinnamon and sugar wafting out the door of a warm bakery, then suddenly hit with a craving for a big, warm sticky cinnamon bun drizzled with sweet white icing sugar. Bakers we are not! We are, however, whisky-makers! And so for our #17 special whisky release we wanted to re-create that feeling the only way we know how -- high rye, cask strength whisky.

Whisky #17 tastes like someone built turned a bakery into a rickhouse. Built on 21% wheat and 79% rye, aged 3–4 years in bourbon barrels, the liquid was finished across three distinct barrels; tawny port casks bring rich raisin, brown sugar, and that deep, sticky warmth you get from a slow-baked dessert, amburana oak adds cinnamon-forward spice, and finally toasted oak ties it all together with soft sweetness like the drizzle of icing sugar melting over an ooey gooey sticky cinnamon bun.