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Distilled at Benriach in August 2015, this single malt spent nine years maturing before it was independently bottled by Blind Summit Whisky. The whisky was treated to a finish in a single cask that previously held Australian fortified wine similar to Pedro Ximénez sherry, offering up heaps of dark red fruits and spice to join the biscuity malt and chocolate beneath. A release of 210 cask strength bottles.