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This was distilled at Laphroaig in 1997, and it was initially matured in bourbon barrels. Murray McDavid then selected it, and took it to Bruichladdich, where it was reracked into incredible Chateau Latour Pauillac casks. It was then finished (or "enhanced", should we say) in the wine casks, before bottling. A release of 1,300 bottles.
Nose: Peat smoke and berry fruits. Hints of cherry liqueur, tar, and kippers, with cocoa, blackcurrant jam and toast.
Palate: Plum wine, cocoa, and burnt bread, with notes of black pepper, hints of the coast, and cherry jam.
Finish: Peppery, spicy finish, with hints of salty butter and fruit.
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