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A Douglas Laing bottling of Balblair, which was distilled in the Highlands in September 2010. Eight years later, after spending its time in a single refill hogshead, the single malt was bottled for the Provenance series in April 2019. 422 bottles were produced of this fairly sweet whisky, weighing in at 46% ABV.
Nose: Vanilla ice cream, with malt cereal notes and lots of baking spices.
Palate: Boiled sweeties and more of those baking spices, particularly cinnamon, with marzipan.
Finish: A spiced and creamy finish.
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