Longrow Red, a range of whisky aged partially (or fully) in wine barrels, was introduced in 2012. The initial release contained whisky matured for 7 years in ex-bourbon casks before being transferred into Cabernet Sauvignon hogsheads for 4 years. The second installment was finished in Australian Shiraz Casks; the third was matured exclusively in Fresh Port Casks and the fourth one launched in 2015 contained whisky aged for 11 years in ex-bourbon cask and finished for 12 months in first fill Pinot Noir casks sourced from New Zealand. In the early 2018 Cabernet Franc finish was released, whisky aged for 9 years in ex-bourbon casks then transferred for additional 2 years into ex-Cabernet Franc casks sourced from South African De Torren Private Cellar. The whisky was bottled at natural strength of 55.9% abv with an outrun of 9000 bottles.
Nose: smoky and fruity, raspberries, black currants, black cherries, bitter oranges, almonds, smoked ham, forest floor, leather and oak.
Palate: slightly oily, black currants, raspberries, grapefruits, black pepper, salted pretzels, a drop of soy sauce, bitter almonds, oak and lots of smoke.
Finish: fairly long and smoky, combination of red fruits, caramel, dark chocolate, roasted almonds and oak.