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A 2004 Port Dundas single grain whisky from indie bottler Douglas Laing, matured in a single Pedro Ximenez sherry butt for 16 years before being bottled in December 2020. Aromas of lemon drizzle cake, green apples and cinnamon fill the nose, complemented by notes of runny honey, toasted brioche, ginger, banana bread and milk chocolate throughout the palate.
- Milk Chocolate
16 Year Old
No of Bottles
Pedro Ximenez Sherry Butt Finish
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