The focal point of Batch 007 is a 1998 vintage corn component aged in ex-bourbon barrels. The ‘98 contained a rich combination of sweet florality on the nose and thick, viscous caramel on the body. It lent the whisky elegance and presence. The ‘98 was complimented by a pair of 22 year corn components, one in ex-bourbon and the other in new American oak. The 22 year in ex-bourbon, allowed the fruit and floral notes to ripen, while the 22 year in new American oak added velvety tannins and lavish wood sugars. The corn composite was matched with a 2004 vintage rye in Hungarian oak. The rye bolstered the baking spices and enlivened the body of the whisky. At 131.8 proof, the resulting blend achieves balance without sacrificing oomph. The blend reveals a rush of brown sugar, taffy and caramel before it settles nicely into a mingling of citrus and dried pears. It has undercurrents of maple syrup on heartily buttered crepes. The palate is silken with a rich creaminess, caramel and lovely oak tannin. It evolves into a crackling cinnamon and sugar mid-palate and retains it’s dark chocolate, leather and treacle long into the finish.