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This was distilled from peated malt at the Tobermory distillery in Mull. It was aged in a sherry cask and taken to Bruichladdich were it was bottled in 2011. There are 1,500 bottles of this stuff, redolent of winter spices and roasted chestnuts!
Nose: Walnuts, toasted almonds, orange marmalade, ginger, cloves and malt.
Palate: Sherried peels, dates, peat smoke, lapsang souchong with honey and lemon, walnut loaf and banana skin.
Finish: Long and toasty, in fact, granary toast bordering on burnt with sweet, creamy honey and malt!
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