The third expression in The Lakes Distillery’s Whiskymaker’s Reserve series has been unveiled as a new and aromatic single malt whisky, matured in the finest, meticulously sourced PX, Oloroso, Cream Sherry, and red wine casks.
Appealing to those who appreciate the complexity of a multi-layered approach to flavour creation, it is an artistic exploration of whisky maturation and blending; an evolution in the journey to define a sherry-led house style for The Lakes Single Malt.
Subtly distinct and unique, it follows two sold-out releases, the first a vibrant, robust and cask strength introduction to The Lakes Single Malt, with number two offering a much more elegant and refined character.
The Whiskymaker’s Reserve No.3 is different again. Boasting an aromatic and seductive influence, the nose is rich and fragrant, scented with incense, spiced chocolate and toffee. With accompanying flavours of honey, figs, and wood spice on the palate, it leaves a long, warm and lingering finish.
At 54% ABV, as with all Lakes whisky, each of the 9,700 bottles is non-chill filtered and bottled at natural colour.
On releasing The Whiskymaker’s Reserve No.3, whiskymaker Dhavall Gandhi said, “To create our sherry-led house style we use a variety of sherry casks, with a significant proportion being first-fill. The spectrum of flavours achieved through the use of these casks is layered through blending to create the depth and complexity associated with The Whiskymaker’s Reserve. Each expression is then married over twelve months, allowing the flavours to gently integrate and develop.
“In the case of Whiskymaker’s Reserve No.3, I have used Oloroso, Cream and PX casks in combination with a small number of red wine casks, to contrast some of the dried-fruit characters and create the aromatic top-note and seductive texture.
“Whiskymaking is an additive process. You add, create, and control the flavours at every small step, and, at The Lakes, I am fortunate to have a complete overview of the end-to-end whiskymaking process. From start to finish, my approach is much more holistic, meaning I can nurture and develop the flavours that are created in the early stages until the very end. This is what sets our whisky apart.”