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This was distilled at Ben Nevis in June 1966. It was then aged for a whopping 45 years in a single sherry hogshead (cask 8194) before bottling for Douglas Laing's Director's Cut range in April of 2012. A release of just 146 bottles, all at natural cask strength.
Nose: Sweet notes of burnt sugar, cooked bananas, brandy butter and apple strudel. Hints of black pepper, plum jam and juniper berries.
Palate: A creamy, sherried palate with notes of stewed fruits, Madeira wine, rum spices, Demerara sugar, chocolate malt and red wine.
Finish: Stewed fruits, liqueur cherries and black pepper.
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