Hell Diver 2025 began as a blend of 17, 20 and 24 year corn and 22 year rye. The 20 year corn was critical to the blend, providing the necessary thickness in the mid-palate, laying a viscous foundation for the Pedro Ximénez casks to impart a broad range of sweet, dry, herbaceous, earthy and spicy qualities, without dismantling the whisky’s structure. After 7 additional months in Pedro Ximénez, Cognac and New Wood casks, the final reblend marks the return of Hell Diver in its newest form.