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A peated Speyside whisky with additional flavours of roasted apples, demerara sugar and lemon peel. Initially aged in American oak casks, this has been finished in dark rum barrels from Jamaica.
This whisky takes its name, 'Dunder', from that given to the cane-juice residue left in the still after rum distillation, something which is then used as a yeast source for the fermentation process in the production of further rums.Tasting Notes (1)
Rum Barrel Finish
Tasting notes from the producer
An intriguing, delicate floral, peat smoke floods over cinnamon-spiced apple sponge. Crisp white pepper adds a gentle warmth to the nose.
Roasted apples and pears dusted with demerara sugar and lemon peel, all infused with a crisp barley sweetness and lingering wood smoke character.
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