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21 year old Aberlour, aged in a refill hogshead from February 1995 to February 2016. This comes to us via Douglas Laing's Old Particular selection, with 278 bottles produced. More focus here on Aberlour's creamy, buttery style of whisky rather than their Sherry-bombs which some of you may know them better for.
Nose Cinnamon chewing gum, black pepper and caramel.
Palate Oily and rich, packed to the brim with caramel and digestive biscuit notes. A little hint of San Pellegrino Lemonade.
Finish Buttered rolls and a touch of sticky toffee pudding.
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