Colombian (Andean) oak grows slowly in a cold tropical (tierras frías) climate, producing tight-grained wood with a lower tannin content. This encourages a slower and more gradual maturation. As virgin oak has the opposite effect – intensifying flavour and accelerating sensory development – this will be the meeting of two opposing forces. With the wood so well suited to whisky, it is destined to produce a complex and fascinating spirit.
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