59.9% ABV (Cask Strength)

80% corn | 19% rye | 1% malted barley

Finished in Armagnac, Cognac and New American oak casks
Non-chill filtered, No additives, Natural Color

Blend:The following 8 components were blended and then finished for 5 months in a combination of Armagnac, Cognac and new American oak casks.
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- Two 21yr corn components
- Two 22yr corn components
- One 27yr corn component
- One 20yr rye component
- Two 21yr rye components

We selected 17 of the 23 finishing casks for the final blend. The cask composition by volume is as follows:
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- 15.6% Armagnac Casks
- 58.4% Cognac Casks
- 15.6% 18-month Air-dried New American Oak, Medium Toast, Char #2
- 10.4% 18-month Air-dried New American Oak, Medium Toast, Char #1

Profile as per Found North

The 2026 Peregrine release is fun to dive into and retaste. It evolves in the glass and presents more than just small intricate differences. The core structure stays the same with each sip but the tenor of the whisky changes, darkening each time you revisit it.

‍Initial Sip
‍The whisky presents the core features of the Peregrine profile. The landing is plush with a creamy body, golden apple and French butter pear and a soft nutmeg undertone. From a viscosity standpoint, it is thick through the mid-palate and into the finish. Unique to this Peregrine release, the latter part of the mid-palate and the finish present heavier crackling spiciness, denser exotic wood phenols and a sticky, jammy preserve note on the resolve.

‍Second Pass
‍The tone darkens. It lands thicker with maple candy notes, deeper wood spice and a headier aromatic profile on the finish and a brown sugar crust on banana bread.

‍Final Taste
‍The whisky hits its lowest register. The landing presents a decadent caramel and Tahitian vanilla bean. The mid-palate is full of blackberry fruit leather. The savory quality carries into the finish, with traces of saline, sweet tobacco and teak. The resolve echoes cinnamon, dark chocolate and plum jam.

‍Nose
- Sweetness: maple syrup, treacle, honey, burnt caramel, brown sugar
- Bright Fruits: golden apples, pears
- Dark Fruits: apricot, fig, bacon-wrapped melon, dark cherry
- Herbal: white tea, wheatgrass, juniper, dried sage
- Spice: mace, tonka, saffron, cinnamon
- Wood Lactones: vanilla, caramel, banana bread, roasted almond
- Wood Phenols: sandalwood, teak, mahogany, leather, pipe tobacco