Okay, so here’s the difficult second album. Building on the remainder of Perpetuity Batch I, we had a decision to make: keep the original's identity or diverge wildly and blend it away. This stage didn’t feel like the time for giant curveballs, so we went somewhere down the middle.

We had access to far more malt than we had for Batch I, so we could get some new DNA into the mix while working with the fruity, woody, sweet character of the original. The malt component of Batch II is largely comprised of two refilled Pedro Ximénez butts of Fassiefern (which, well we can’t exactly say where it's from, but it sounds a bit like “Ken Novice”). The liquid was unbelievably complex. Robust, heavy, mouth-coating, pineapples, cherries - but predominantly cereal-forward. This made up the bulk of the blend, adding body and texture. We paired this with some shrapnel virgin oak from the last batch, to give that ‘old dunnage’ aroma, along with a North British sherry hogshead which bolstered the richness of the PX butt.

Next, the addition of the Glen Moray cask was an attempt at mildly peating the blend, but it didn’t really come through as such. It manifested as more of a toasted character, which worked well with a couple of butts of a reasonably old Invergordon that was kicking about, which brought the addition of a spiced-dates quality.

Finally, we layered through a single cask of Miltonduff which had been re-racked into an ASB seasoned with our very own Leith Export Co. Oloroso sherry. Cherries, spices, and rich treacle top notes helped bring out the pineapple in the Fassiefern. Overall, Batch II is big, malty, and mouth-coating with big tropical energy.