Sipping The Nectar d’Or is like sending your senses on holiday to a French pastry shop, where the air swirls with sweet scents, balanced by a soft drumbeat of spice.

This whisky was born from the memory of entering a pastry shop for the very first time. It’s about that first moment of finding your senses deliciously overwhelmed, breathing in the sweet scents and wishing you could take a bite of every creamy, flaky treat you see. In Nectar D’Or you can taste it all.

To create it, we take the delicate, fruity spirit of our giraffe-high stills and age it in American oak bourbon casks along with casks that once held Sauternes sweet white wine.

The outcome is like a silky dessert-filled daydream of white chocolate swirled with lemon cream, crème caramel, almond croissants... all balanced by a soft drumbeat of spice. Each sip is like sending your senses on holiday to a French patisserie. 

The creation of Nectar d’Or involves a 10-year maturation period in American white-oak casks. From here, the blend is moved over to hand-selected wine barriques from Sauternes for two years of extra-maturation, where it is infused with rich, spicy and pastry-like flavours. As a finishing touch, the whisky is non-chill filtered to develop additional character and mouthfeel.

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DAYDREAMS OF DESSERTS

Sipping The Nectar d’Or is like sending your senses on holiday to a French pastry shop, where the air swirls with sweet scents, balanced by a soft drumbeat of spice.

COLOUR

Gold

NOSE

Lemon tart emerges with vanilla, lime and orange zest. Sultanas and dates follow, laced with ginger and coconut.

TASTE

Warming gingerbread gives way to nutmeg and toasted almonds, entwined with meringue and honeycomb.

FINISH

Sweet and mellow, balancing lemon zest, vanilla cream and final traces of ginger and nutmeg.