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This was distilled at the Mortlach distillery in September 1991. It was then aged for 21 years in a single refill hogshead before bottling in 2013 for Douglas Laing's excellent Old Malt Cask range.
Nose: Sweet spices and creamy vanilla. Notes of marzipan and digestive biscuits.
Palate: Rich and malty core with cedar, allspice and tobacco leaves.
Finish: Vanilla and cocoa on the tail.
Overall: A beautifully spicy whisky.
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