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This was distilled at the Benrinnes distillery in 1996 and it was aged in a single cask before being bottled by Wemyss Malts in 2011. A release of 767 bottles.
Nose: Toffee and Golden Syrup, nutmeg, cinnamon, black treacle and gingerbread.
Palate: Coconut, uncooked gingerbread, stem ginger in syrup, forest floors and malt.
Finish: Oak and chocolate.
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