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The recipe for both releases is 60 percent peated whiskey and 40 percent unpeated whiskey from ex-sherry casks
Finish A medium finish composed of returning corn and nutmeg flavours
The whisky is then finished in French oak Tuscan wine casks from three vineyards that produce Cabernet Sauvignon and Cabernet Franc
Whether served neat
adding complexity to the initial sweetness
Glendronach Port Wood Pennsylvania The recipe for both releases750ml Scottish Single Malt Whisky
