Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream,

Part artistry, part alchemy, this is mastery at work. And when their experimentation creates true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is 'Nectarosity'.

Process

Special American oak barrels are deployed twice. First to impart sweet spice to grain spirit, which finishes maturing in other casks. Once 'prepared', the barrels age malt whisky. We expertly blend these two characterful whiskies with selected others to dial up the fruit and toffee notes.

Flavour

Zesty with honey, poached pears, nectarine and lychee, then juicy apricot and pineapple excite the palate. Toffee, vanilla and butterscotch sauce follow, with a lasting flavour of cinnamon bun

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