James Banks bought a cask of Cooper King single malt whisky many years ago, with the thought that one day it would mark a particularly special moment at Oldstead. That moment has arrived.

To celebrate 20 years of The Black Swan, we’re incredibly proud to unveil our anniversary single cask, single malt whisky, created with our long-standing friends at nearby Cooper King Distillery.

We’ve worked with Abbie and Chris at Cooper King for nearly a decade, and have followed their whisky making from its earliest days. We both share a sustainable ethos and deep appreciation for Yorkshire provenance, exceptional ingredients and patient craftsmanship.

Our small ex-bourbon cask has spent its years quietly maturing, waiting for this milestone. Now, bottled especially for The Black Swan’s 20th anniversary, it feels like a fitting expression of two Yorkshire businesses and a friendship that has grown over many years.

Distiller’s Comments

“This whisky showcases what we love about the fresh bourbon casks we source direct from MB Roland in Kentucky. Cask #113 has partnered wonderfully with our spirit, resulting in a deliciously rich dram, with darker, toasted notes balanced by stewed fruit and just a hint of something floral. It has been a pleasure and a privilege to work with our friends at The Black Swan on this release – what a marvellous way to build upon our friendship and celebrate their 20th anniversary.” – Abbie Jaume, Head Distiller

Tasting Notes

– Nose: toasted coconut, vanilla pod, stewed rhubarb and dried orange
– Taste: fruit cake, rich malt, almond and beeswax
– Finish: long and rich with toffee and toasted granary bread

Suggested Serve

– Short: neat, or with a dash of water.

Release Details

– 58.3% ABV (cask strength)
– 700ml
– 102 bottles
– Natural colour
– Non-chill filtered

Spirit Specifics

– Cask profile: 100% first-fill ex-bourbon cask
– Wood profile: 100% American oak
– Cask size: 90 litres
– Cask filled: June 2022
– Maturation time: 4 years, 2 months
– Maturation location: Cooper King Distillery
– Grain: 100% floor-malted English Maris Otter barley
– Yeast: distiller’s yeast
– Fermentation time: 6 to 7 days (144-168 hours)
– Distillation: double distilled on a 900-litre copper pot still (‘Neilson’), upgraded with internal electric heating elements and coated with a ceramic bead insulative layer.
– CKD batch number: 2603

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