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This was distilled at the Mortlach distillery in Winter of 2002. It was then aged for 9 years in a pair of refill hogsheads before bottling in Winter 2012. A very fruity, malty whisky from the Provenance range from Douglas Laing.
Nose: Toffee and brandy butter, hints of citrus peel, a little cooked apple, cinnamon and honey.
Palate: Caramelised sugar and grist on the palate, with grapefruit juice, golden syrup, bread and butter pudding and toffee apples.
Finish: Apple strudel and spice.
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