This single malt spends three years in American ex-bourbon casks before being transferred into New Zealand Pinot Noir barrels for a further eighteen months — four and a half years in total, maturing slowly in our seaside bond store in Oamaru. Time by the coast has given it real depth: a deep mahogany colour and layered, evolving flavours made for slow and curious sipping, the kind any whisky lover will enjoy exploring.