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A sherry matured Blair Athol, bottled as a "Cigar Malt" by Douglas Laing. There are just 300 bottles of this, and the producers recommend this be enjoyed with a medium to full flavoured cigar.
Nose: Good body, lots of fruit. Hints of citrus, pomegranate, zest, then mulled wine spices and toffee.
Palate: Full and very thick, plenty of tingling exotic spices, pepper, custard and then butterscotch.
Finish: Good length, really builds on those spices, and offers hints of smoke, caramel and fruit.
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