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This is the 2004 bottling of the Benromach Peat Smoke. This Speyside whisky has been peated to 53ppm and is a great alternative to the coastal peaty whiskies made in the Islands.
Prominent peat smoke with barley sweetness and sandy minerality leading to citrus fruits and peat smoke on an oily palate. The finish is ashy with further citrus fruits.
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