Toasted oat stout, aged for 12 months in a selection of Scottish whisky barrels from the Highlands and Islands.

A symphony of richly roasted malts, unmalted roasted barley, & creamy toasted oats. Fermented on a blend of ester forward yeasts, & aged for 12 months in Scottish whisky casks to bring out fruity, floral, & vanilla notes from the highland casks, & subtle smokey & spicy notes from the island casks. Full on roast malt flavour, with a subtle whisky backbone, & a smooth & creamy mouthfeel from the toasted oats. Pairs most excellently with haggis, neeps and tatties. Slàinte Mhath!

Unfiltered, unfined & 100% vegan friendly.

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