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Our first release using peated malted barley has been bottled and is now available.

Using Scottish peated barley, which was brewed, fermented and distilled at Hangar 17, the distilled new make spirit was matured in small American Oak bourbon casks for 2 ½ years. During the vatting process, some whisky which was matured in French Oak tawny casks was included.

650 Bottles (500 mL at 46% alcohol) were produced.