Made in collaboration between Whisky Galore's Michael Fraser Milne and Pokeno distillery's Matt Johns, the journey for this whisky began in 1923 when Hogshead No. 121 was manufactured at La Ina in Spain, then used to make fino sherry. The cask then made its way to Scotland, and was used to mature Scotch whisky for 30 years. In the 1950's, the cask, full of bulk whisky for blending, was sent to New Zealand, ending up in the Whisky Galore shop 50 years later as a display peice.
in 2023, Hogshead No. 121 was sent from Christchurch to Pokeno, where it was re-coopered and re-seasoned before being filled with mature Pokeno whisky that had previously matured in an a fresh PX sherry cask. The last influence on this dram was cask No. 121, with a final 6 months of maturation.
On the nose, sultanas, raisins and hazelnut chocolate with notes of rum raisin ice cream and orange peel. On the palate, the dark chocolate continues, with notes of black forest gateau, soft spices, cinnamon and sultanas. The finish is long and rich.
