Tag Archive: Blended Malt


spencerfield-spirits-company-sheep-dip-blended-malt

Spencerfield Spirits Company: Sheep Dip: Blended Malt (Scottish Blended Malt Whisky: 40% ABV)

Visual: Deep gold.

Viscosity: Fast thick streaks.

Nose: Honey and peach. Smooth. Light alcohol. Smoke. Slight chalk. Water adds pencil shavings.

Body: Custard and peach. Honey. Rising peat and beef. Slight salt. Thin back. Smooth. Sweet grapes. Apricot. Water brings out more grapes.

Finish: Salt. Golden syrup. Slight smoke. Slight chalk. Slight malt drinks. Raisins and Madeira. Slight caramel. Water adds grapes.

Conclusion: Oh, so close. So very close. This has a lot going for it. Despite its heavy duty sounding name, the smoke and peat brought into play in this is carefully measured – subtlety adding to rather than overpowering the sweet smooth body. For the most part the emphasis is on the fruity, easy drinking body – with a few salty, peaty notes rounding it out. The sweet base does a lot to give enough flavour for this to work – a sweet mix from custard to caramel. So, decent amount of variety, balanced well.

So, what does it get wrong? Well it feels like it could do with a few more points of abv, or a thicker choice of whisky in it, just something to give it a bit more grip. Oddly enough, up front it actually has the grip – and up front is usually where things have their thin point. Instead, here it is the back end to finish that feels too light. Water adds a bit of green fruit, but keeps the slight lightness. The main change is the smoke feels a bit more present in the finish.

So, despite that flaw the flavour is well balanced for sipping, and it comes in at a decent price. The extra peat gives a different style to the usual sipping whisky, without harming the ease of drinking.

So, a bit light but not bad all things considered.

Background: Second of the two pack of Spencerfield Spirits Company whiskies I picked up recently – this one the blended malt of the batch – made up of 16 different single malts. This was grabbed from Independent Spirit before Christmas, and drunk while listening to even more music from Grimes. Yes I am listening to her a lot. Good stuff. Not much more to say, mainly grabbed as I keep an eye out for decent whiskies that are on the cheaper end of the spectrum. Prices are going up a lot these days.

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Compass Box Enlightenment

Compass Box: Enlightenment (Scottish Blended Malt Whisky: 46% ABV)

Visual: Pale grain.

Viscosity: Medium speed and thickness streaks.

Nose: Waxy. Menthol. Warming alcohol. Meringue. Watercress. Water adds watermelon, bright green apples and jolly ranchers.

Body: Smooth. Waxy. Lemon curd. Pomegranate. Apple crumble. Alcohol is present. Water however soothes the alcohol, adds lots of apples and pears. Honey. Meringue.

Finish: Pomegranate. Pumpkin. Watermelon and seeds. Apples. Light woody and malt chocolate. Slight jolly ranchers. Water adds pears.

Conclusion: Another very interesting one from compass box – the elements are so well defined that you can distinctly identify what they were aiming for with this and what they very well achieved as well. It takes a couple of the less common whisky elements and mashes them together into this new form.

First up is that it is waxy, very much so, along with a thickness that reminds me of Ben Nevis’ spirit. What I find interesting is that most other waxy whiskies that I have tried have also been quite heavy – while everything else about this whisky pushes the other way with light and fruity notes.

The base seems to initially built around thick lemon curd and meringue, however they hang off it everything from pears to watermelon. It really is a green fruit delight, pushing the range far past the usual set of apples and pears. What is really nice is how the elements mix – the waxy character and fruit notes blend in a way that remind me of jolly ranchers, but without the artificial sweetness.

It is especially impressive that it has so caught my imagination as the first impressions actually didn’t grab me. The waxy character dominated the aroma, along with slight watercress greenery. I got the impression is was going to be too light yet dominated by alcohol notes. The first issue was resolved by sipping it which showed the range of character. The second issue was resolved with water. The aroma never really comes into its own, but the rest is so fine I can forgive that.

Another good example of what you can do by blending malts.

Background: Another kind gift of a sample of whisky from Independent Spirit, and one that allows me to try these very different whiskies from Compass Box. Again, many thanks! Compass Box are doing a quite cool thing, trying to get signatures to allow the full contents of a whisky, including all age statements, to be allowed to be shown on a bottle. Interesting, and as long as full information is give, a worthy cause I feel. What we know currently is that this is a mix of first fill American oak Clynelish, Glentauchers and Balblair, and rejuvenated American oak Mortlach. Over 80% of the spirit is the first two, with the remaining 15% aprox made up of the last two. Drunk while listening to some Swamp and Coitus Futon – had been at their duel EP launch gig earlier in the week and had grabbed their CDs.

Adelphi The Glover 14 Year

Adelphi: The Glover: 14 Year (Scottish and Japanese Blended Malt Whisky: 14 Year: 44.3% ABV)

Visual: Yellowed deep gold.

Viscosity: Fast thick streaks.

Nose: Smoke. Dried apricots and almonds. Thick. Vanilla. Apples. Water brings out pears and cinnamon.

Body: Very smooth texture, but noticeable alcohol. Malt chocolate, smoke and charring. Apricot slices. Dried beef slices. Intense peach syrup sweetness and stewed fruit. Coal dust. Water adds apples and cinnamon, beef broth and a steam beer texture. Tropical fruit. Treacle. More water adds vanilla toffee.

Finish: Smoke and ash. Malt chocolate. Steam beer air. Cinnamon. Toffee and stewed fruit. Water adds treacle, still an alcohol air. More water adds beef broth and vanilla toffee.

Conclusion: This is a very odd one to do notes on, as I had to return a few times more than usual. The experience when I first tried on the bottle opening, when I tried when doing notes, and when I tried post doing notes but before putting up the notes, all were different experiences. So I drank a bit more and did a few more sets of notes, and this is the final conclusion.

This is a very thick whisky – Now it does have a bit higher abv than usual, but from the mouthfeel I would have guessed that this was a cask strength. Thankfully, while it does have a noticeable alcohol character, it isn’t near the usual cask strength fire and what it does have is easily muted by water.

It punches with smoke from the aroma onwards, but not in what would be the more expected peaty, meaty way of whiskeys such as Ardbeg. This has drier smoke with a coal dust style character that is simultaneously lower intensity but despite that harsher in the impact due to the dryness. This is one of the elements that seemed to vary a lot however, there is always some element of the character but it seemed very variable depending on circumstances.

That is not the most notable characteristic though – the unusual character that really comes out is as the originally smooth mouthfeel expands out into a strange, almost steam beer styled, slightly gas cooker styled, feel. It reminds me of an old whisky I had tried that had been direct heated rather that indirect heated at distillation. I am unsure if that is what caused the characteristic here – I know some Japanese distilleries go very old school and traditional on making their whisky. Any which way it gives a very distinct character.

Initially the whisky was dominated by full and harsh coal notes, water lets it soften to green fruit and apricot slices that come out backed treacle sweetness. The whisky it is still led by that gas cooked air and can be harsh coal backed, though these element seemed to come and go in the varied tastings. The sweetness matches the intensity of the harshness when it is there, but does not reduce the impact. When the harshness is not present you instead get a huge stewed fruit sweetness pushing forth in its place.

When it still has those harsh notes it feels slightly too all intense, all the time for me. The thing people oft forget about Laphroaig and Ardbeg is that for all their intensity, they have sweetness contrast or moments of release. Thankfully in the majority of my samples the harsh notes gave way to that stewed fruit, still intense but providing that touch of contrast.

Now that is not to say that there is not a lot else going on, as you can see from the notes there are cinnamon and apples mix – pear notes that remind me of Hakushu whisky, though it is not unique to that distillery. It is well made and smooth, especially with water, and remains smooth even with the harsh flavours when they are present, but it doesn’t always mesh.

I admire its mix of odd and even possible nigh unique characteristics, when it works it is good – the mix of smoke, steam beer character and stewed fruit is a journey. It possibly doesn’t need to be as thick as it is all the time, it can get wearing – especially when the harsher notes are there. As a whisky it is a tad unreliable, hence needing multiple returns, but when it is on it is very distinct and pretty good.

Background: 1,500 notes, and I have been holding this one since the beginning of the year for the special occasion – grabbed from The Tasting Rooms on recommendation, this is a blend of Japanese and Scottish Malt whisky and one of 1,500 bottles. Well, 1,500 bottles this release. I’m sure they will do another release. As a fan of both countries’ whisky this sounded fascinating. So, for music, did I go for J-pop, anime soundtracks, taiko drumming to reflect Japan? Bagpipes, Scottish Punk, or such for Scotland? No, I went for “Heck”, because it reminds me of their absolutely mental live gigs which are basically riots with music. Hey, my blog, my choice. Been a fun 1,500 notes and here is looking forwards to 1,500 more – thanks for reading, commenting, and, until next time – enjoy your drink!

Wemyss Spice King 12 Year
Wemyss: Spice King 12 Year (Scottish Blended Malt: 12 Year: 40% ABV)

Visual: Deep gold.

Viscosity: Medium speed and thickness streaks.

Nose: Honey and menthol. Greenery. Vegetable samosas. Danish pastry. Water adds heather notes.

Body: Very smooth. Honey. Alcohol touched body. Oak. Turmeric. Water makes much bigger honey and less alcohol. Vegetable samosas. Curry paste. Cinnamon.

Finish: Paprika and honey. Dry oak. Alcohol drying feel. Water adds green peppers.

Conclusion: Honey and lightly spiced vegetable samosas is what is coming to mind here. Not something I expected going in, but I am getting used to being surprised these days.

Initial impressions was that this is a very bright, simple, alcohol warmed whisky with heavy emphasis on the honey. It was slightly oaked, slightly light but generally enjoyable, if not earning its “Spice King” name.

Water initially pushed up the sweetness and dimmed the alcohol, but quickly the eponymous spice came out. Here is where we find that samosas character I mentioned earlier. Kind of a mix of vegetables, especially peas, mixed with a mild curry paste character. It is a gentle, vegetable spice, that is not harsh but becomes more and more to the fore as the amount of water increases. The thickness of the spice seems to fill the slightly thin cracks that existed in the whisky before, making it overall much more balanced.

It is full of that gentle spice, now only slightly sweet and actually quite rustic feeling – relaxing to drink despite the spice. For me it does what it says on the tin – spice, delivered smooth and gentle, but it does feel a tad one dimensional. I can’t complain that it doesn’t do what it sets out to do, but I feel it could do with a bit more depth and variety for it to appeal to me.

Ok, but more inoffensive than exciting.

Background: Keeping up the run of whisky miniatures with this blended malt from Wymyss. Grabbed from Independent Spirit who get mentioned a lot around here. Not much to say, Wymyss have done pretty good in their independent bottling so far. I think there is also an eight year version of this whisky going around but haven’t tried it.

Compass Box Spice Tree

Compass Box: Spice Tree (Scottish Blended Malt Whisky: 46% ABV)

Visual: Copper touched gold.

Viscosity: Very slow thin puckering.

Nose: Honey. Rosemary? (Maybe, been a while since I smelled that). Coriander. Pencil shavings and oak. Light menthol. Turmeric. Crushed nettles. Water brings out twigs and hints of dark berries.

Body: Smooth. Vanilla fudge. Heavy oak. Red berries. Treacle. Nutmeg. Blueberry and blackcurrant come out with water. Spicy grapes. Cherries. More water brings out chocolate toffee.

Finish: Cinnamon and coriander. Dry oak. Blueberry. Water makes spicy red grapes, cracked pepper and malt chocolate.

Conclusion: Ok, either I am stupidly easy to influence, or when they called this Spice Tree they really were not lying. Or possibly both. Anyway, yes, this is spicy, very wide ranging spicy, though thankfully not too high intensity. I am digging hard into my vague memories of the varied spices around to try and match the notes found here.

Neat it is probably a bit too much spice rack, or more correctly, the problem is not the spice but that you can taste the wood from the rack it is in. It is too dry and too oaken which makes the spice seem harsher and gives it no real room to move.

As ever, the clear lifeblood of our planet H2O comes to our rescue. Water lets soft vanilla fudge and red and dark berries come out. The dark berries call to a spicy red wine and the vanilla notes call to a more traditional whisky base – the combination of which gives a more soothing character – something to return to when the spice gets too heavy.

Overall it makes me think of the base idea of a whisky but ramped up to an impressive level of complexity and smoothness. It doesn’t do that much to stand out character wise, it just does it well. It tends towards the more robust Highland malts in my mind. I enjoy it, but it is not one that stands out too much. Maybe it is because I prefer the lighter Speysides or the heavier Islay malts, but still it does what it says on the tin and it does it well.

Background: Compass box have been a good one for Blended whisky and blended malt, so I thought I would give this a try. It comes in those fun test tube looking containers – the shine of the gimmick will probably wear off shortly but for now it still amuses me. This was grabbed from Independent Spirit and drunk with a nice bit of atmospheric Godspeed You! Black Emperor.

Wemyss Kiln Embers

Wemyss: Kiln Embers (Scottish Blended Malt Whisky: No age statement: 46% ABV)

Visual: Gold.

Viscosity: Very varied mix of slow thin streaks, and faster thick streaks.

Nose: Smoke. Cinder toffee. Dry lemon. Salt. Wooden ship rafters. Light plum. Water emphasises the subtle lemon notes.

Body: Smooth. Salted lemon. Salt. Smoke and ash. Drying. Plums. Malt chocolate. Water brings out lemon and adds palma violets. Beef broth and charred oak come out. Even more water adds light orange notes.

Finish: Dry. Smoke. Cinder toffee returns. Cinnamon. Beef broth. Malt chocolate. Plum notes. Ash. Salted lemon. Water brings out dried beef, light orange and light glacier cherries.

Conclusion: Thing things you can do with blended malts these days, some of ’em even legal… Anyway, for one you can call your whisky “Kiln Embers” and still expect people to buy it. Normally for anyone outside a hardcore Islay fan that would not be an enticing name. Now, with a name like that I was expecting something dry, something smoke filled and definitely something punishing. I’m about half right.

There is smoke, ash and salt – Islay style, the whisky is both dry and drying, but, it is comparatively mellow. The blending has brought out subtle notes that mellows and smoothes, matching the smoke with cinder toffee sweet notes, or soothing them with a mild lemon that cuts through the harshness.

That lemon starts out light, but water really brings the character out, making it the main base the smoke lifts up from. More waters lets previously hidden additional sweetness comes out, those dark plum notes accentuating the cinder toffee. It never hides the Islay smoke that brought you here, but it does make for a real blended smooth and satisfying character. Despite the smoothness and lack of jagged edges it still boasts just enough harsh Islay character to keep just enough of the uniqueness that single malts have and overlays it to the blended styling.

Islay made to match a sippable smooth whisky. An utter steal at the price.

Background: I will confess I noticed a reference to salt dried lemons on the box as I poured, so there is a chance of psychosomatic influence on the tasting notes. Sorry, I try my best to avoid those until after I have done my notes. The kind people at Independent Spirit poured me a sample of this while I was in the shop, and I decided to grab a bottle – so I knew I was going to be well inclined to this even before I started the notes. Drunk after blowing what looked to be a promising “The Lost” run on Binding Of Isaac. I needed to get my spirits back up. Damn that run is hard. Also I put on a bit of Iron Maiden. Also to get my spirits back up. Because Iron Maiden are awesome.

Nikka Taketsuru Pure Malt

Nikka: Taketsuru: Pure Malt (Japan Blended Malt: No Age Statement: 43% ABV)

Visual: Bronzed gold.

Viscosity: Thin fast streaks.

Nose: Gingerbread. Alcohol burn. Sultanas and perfume. Rose wine. Dried blueberries. Shortbread. Water brings out almond notes.

Body: Smooth. Honey. Warming. Caramel. Lime cordial. Drier base. Water adds a treacle touch and sweet orange.

Finish: Subtle liquorice. Honey. Slight alcohol. Malt drinks. Lime cordial. Rice crackers. Waters adds treacle notes.

Conclusion: Ok, first note: I am not going to go into the whole “no age statement controversy” thing here. I can’t be arsed really.

Note 2: How can something with an initially quite alcohol touched aroma be so smooth on the main body? For that matter how does something with such a smooth texture manage to feel so heavy after it has gone?

Note 3: I am mildly addicted to making numbered lists of notes.

Anyway, this is surprisingly heavy for a vatted malt – and with more rough edges than I would expect for the style (Maybe it is due to the lack of age st…ok,ok, just kidding). Now, this is an interesting thing for me, as I appreciate the smooth character of vatted malt, but one reason I oft go with single malt is the intriguing rough edges you can get. At the front it hits all smooth caramel and delivered as I would expect from a vatted malt – the back is where it hits heavier with treacle than that general, well, whisky feel. That kind of middle of the road Highland malt sweetness, with a touch more alcohol feel than is good for it.

So how well does it work? Ok, but not much more – I like rough edges, but despite being interesting, these rough edges don’t bring the charm – they are more the rough edges of a standard whisky. The front of this is nice, but nowhere near, say artists blend.

I blame the lack of age st…ok that joke got old quick.

It is ok, but you can get far better for your money.

Background: So, this is a no age statement whisky. Apparently there is a bit of controversy about non age statement whisky. I say apparently as I managed to mostly miss the blazing firestorm of discussion that has been the internet for years now. Meh. I have opinions on the whole thing, but frankly it has been beaten to death by now. This was drunk while listening to some 8 Bit Zoo by Snooglebum! Which may ruin any metal or punk cred I may have had. This had been found at Independent Spirit.

Ichiros Malt MWR

Ichiro’s: Malt MWR (Japanese Blended Malt Whisky: No Age Statement: 46% ABV)

Visual: Burnished gold.

Viscosity: Quick fast streaks.

Nose: Thick. Toffee. Husked barley. Golden syrup cakes. Vanilla. Pears and apples. Light oak. Water lightens and adds a shredded wheat grounding.

Body: Very smooth. Stewed apples and pears. Honey. Slightly fiery. Apricot. Water makes richer and smoother. Fudge. Custard, and brings out more of the existing fruits. Raspberry Pavlova.

Finish: Barley husks. Viscous sheen. Toffee. Drying. Pears. Water makes golden syrup, more pears and adds apricot.

Conclusion: Sometimes I wonder if it is psychosomatic or serendipity. This has in its main body exactly what the Bunnahabhain 25 promised in its aroma. So I go from disappointed in one, to very happy realisation of what I wanted in the other. There is stewed fruit, honey and apricot all delivered with a very smooth feel, albeit with a bit of an alcohol touch. So, what exactly is the odds of that?

Now, neat there is a bit of a sharpness to the high end of the aroma, kind of like freshly cut green fruit. It is a pity that water removes this, as it is a nice refreshing note to an otherwise quite thick whisky. However for removing that alcohol touch the water is overall a welcome addition.

The body is interesting, with all the delicate pears and apples that I would expect of, say, Hakushu but with none of the other delicate sensibilities. Instead here you get thick honey and golden syrup that basks around the whisky like a lazy lizard in the sun. It makes for a very rich, very sweet whisky that still manages to make room for the lighter elements. Even with the bit of extra fire neat you can still see those elements, and it doesn’t take much water to tamp it down.

Overall it is a massive stewed fruit mash up of a whisky. It is like an experimental punch bowl drizzled in syrup and spirit. Like a lot of Japanese whisky it feels very polished and smooth, more so because of its blended malt nature – it really has that rounded off edge style. Now for some people that level of polish can feel like a flaw, oddly enough. It can be seen as removing the interesting quirks. For me, if it is encountered too often, it can get dull, but as long as it is encountered rarely it can lead to interesting experiences like the one here. It creates a dessert wine of a whisky, one for a bit of a special occasion, it is too rich to have often, but is great to try as a well crafted one off.

Background; MWR is Mizunara Wood Reserve, or so google tells me. Google also tells me this is probably a blend of Hanyu and Chichibu whisky. Anyway, after my two hundredth whisky was a bit of a let down, but also free, I decided to go for a measure of something else – so I grabbed this. Again drunk at The Rummer hotel.

Nikka: Pure Malt: Red (Japanese Blended Malt Whisky: No Age Statement: 43% ABV)

Visual: Bronzed gold, quite rich colour.

Viscosity: Mix of slow puckering and occasional fast streaks.

Nose: Oak, almonds and just a hint of smoke. Tint peat over vanilla and raisins. Slight sulphur touch.

Body:  Quite heavy bodied in flavour. Fruitcake, sultanas and a hint of smoke. Glacier cherry and toffee. Slightly spicy with a beef broth back.

Finish; Vanilla toffee and glacier cherries. Planed wood and milk chocolate.

Conclusion: As mention in the background, another punter described this to me as being like Laguvulin.  Now I think that’s overdoing it a bit as it has none of the Islay salt and booming peat character. This thing goes more towards the sherried and fruity  style. However I would be lying if I didn’t say I could see what he was talking about. There is a thickness of texture and slightly meatiness backing it up, that while not the same, at least gives familiar calls.

It however is much closer in call to the “Nikka: From The Barrel”, with that sweet smoothness and chocolate to the finish, though by my memory the “From the Barrel” was a bit more booming.  The added meatiness to the fruit nature of this whisky however gives a very different depth of character.  It really does show the main advantage of a blended malt, that it can combine the smooth spiciness and light meatiness, with just a hint of smoke and bring it all together to create something a bit different, with none of the compromise of quality that using grain whisky can sometimes bring.

Now of course it looses some of the quirky characteristics of the single malt, this is very much the edges smoothed out easy drinking whisky of the malt range, and as of such I don’t end up loving it as much as those very characterful single malts. However for such an easy drinking whisky the extra weight is reassuring.

The subtleties is what makes it though, almonds dashed over the spiciness. It shows a lightness of touch that normally isn’t matched to such full flavoured whisky. So, it’s not super meaty and heavy, not super smooth, but more that its compound characteristics.
I am impressed.

Background: One of the new bottlings at The Tasting Rooms, so I had to give it a go.  Blended Malt is the ever annoying name given to a mix of malt whiskies from different distilleries.  Despite the similarity in name it should not be mistaken for blended whisky which uses grain whisky as well as malt whisky.  Frankly they should have stuck with calling it vatted malt in my opinion.  Before I tried it one of the other drinkers compared it to lagavulin, an element which probably affected my initial impressions of it.

Monkey Shoulder (Batch 27) (Scottish Blended Malt: 40% ABV)

Visual: Apricot amber.

Viscosity: Quite fast thick trails.

Nose: Vanilla. Pencil shavings and toffee. Smooth. Dried apricot. Banana.

Body: Very sweet. Vanilla cream and custard. Apricot. Toffee. Bourbon like notes. A peach front. Very syrupy, like overripe fruit – especially bananas.

Finish: Apricot and oak. Lightly liquorice. Bailies. Dried banana. Ice cream syrups.

Conclusion: Hmm. I’ve had this whisky a few times before and while I found it ok it always seemed too smooth for my tastes. A kind of smooth that didn’t let the flavour grip, rather than the kind that lets it roam if that makes sense.  So I revisited it here expecting a somewhat bland if relaxing whisky.

However I must admit I did find it a bit more open that my memories had suggested. More fruity for one, with dried banana flavour adding to the previously present apricot.  It still comes in a bit oversweet but the smoothness seemed less of a flaw with the new flavours within it.

It definitely aims for the easy drinking of blended whisky, but steps up with the less fiery nature that using all malt allows them.  Obviously this makes for an approachable whisky, and a nice entry point for people looking at the malt market. Despite this, for me, it still never quiet gets my attention as a top class whisky. It is ok, but attempting so much to be approachable that it comes across as a bit too sweet and sickly in a crowd pleasing way. Kinda like Pepsi in the taste tests, the sweetness makes it instantly interesting but doesn’t play as well when you have a full measure.

So still far better than I remember in complexity, and a nice bit of fun, but the additional elements still don’t make it a high rated whisky with me. I think it does its intended job as an introduction malt, but I’m too tied to my love of rough edges and oddities to quite dig it.

Background: Why did they decide blended malt was a good name for this kind of whisky? It creates far too much confusion with blended whisky.  For those wondering, blended whisky is a mix of whisky from different distilleries that may have grain whisky in it. blended malt (or vatted malt as I prefer despite the official naming convention to the contrary) is the mix of whisky from different distilleries but no grain whisky is used. Single malt, as we all know, is a mix of whisky from within a single distillery. Single cask is the whisky from a single cask from a single distillery. Easy. Blended malt seems to aim to smooth out some of the oddities of the individual malts but without introducing the oft disliked grain elements. Me, I’m a single malt man myself – the oddities are what make it for me, but I have tried enough good blended malts and even blended whiskies to know that you can’t write them off just because most of the mainstream entries suck.  Monkey Shoulder seems to have its eye towards cocktails on the promotional stakes, though my main memory of them is from my friend Mike setting up residence on their poker table at a whisky show and promptly whupping ass while I ferried whisky to him.  Pity it wasn’t for money really. A quick bit of web searching suggest that the malt for this is taken from the Kininvie, Balvenie and Glenfiddich distilleries, but I wouldn’t recommend using me as a primary source on that.

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