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Posted: Wed Jan 20, 2016 2:11 am
by Malcolm
A nice highland 12-year old, the last two of which are in former port barrels, as in fortified wine. It makes a significant difference in comparison with standard Glenmorangie. It sweetens the upfront taste and adds character and flavour notes to the aftertaste. Pleasant twist on a flagship scotch. Best enjoyed with a sprinkle of water and a chilled whisk(e)y stone. But that goes for every scotch.

Edited By Malcolm on 1453274017

Posted: Wed Jan 20, 2016 7:53 am
I'd love to ferment beer in a former whisk(e)y barrel. They're expensive whenever I see one for sale, though. Hundreds.