Another fascinating experiment from the Speyside distillery. After many trials and errors, Malt Master Brian Kinsman discovered that to be able to cope with the intense sweetness of the ice-wine barrels the whisky must be at least 21 years old. Excited with the discovery Malt Master Brian Kinsman poured the finest 21-year-old single malt into French ice-wine barrels for several months resulting in a unique whisky with fabulous lychee notes.