Tag Archive: Campbeltown


Springbank: 25 Year (Scottish Campbeltown Single Malt Whisky: 25 Year: 46% ABV)

Visual: Yellow gold.

Viscosity: Mix of fast and thin streaks with some puckering from the spirit.

Nose: Strawberry. Peach melba. Quince rakia. Smooth. Tinned tropical fruit. Mandarin orange. Marzipan. Water makes floral with lots of red berries and caramel.

Body: Smooth. Mandarin orange. Marzipan. Slightly light. Dry. Water adds custard and makes feel thicker. Dry raisins. Peach. Red berries and grapes. Spiced raisins. Light grassiness. Custard and sherry trifle.

Finish: Malt chocolate. Raisins. Smooth. Light menthol and orange juice. Light grapes. Dry rum. Water adds fudge, red berries, dry Thai seven spice and a light grassiness.

Conclusion: Old whisky tends to feel very smooth, but can also feel kind of light. This can be a shock to people who have not had aged whisky before and expect it to burst with flavour from the first moment. Generally I find you need to take your rime with it, let it fill the air inside your mouth and seep into the taste-buds – that is when they get going. Basically that is what you get with this.

The aroma is complex though – it is that which tells you what to look for in the body, what may come out if you give it time and attention. It bursts with all the levels of notes that you could hope for – rich red fruit, peach melba, orange notes. There is so much going on, and while the body doesn’t quite ever match this amazing aroma – if you ever find a whisky that does – then you will have one of the all time greats.

Therefore, initially as indicated before, the first sip may seem a bit of a let down. It is quite light, and may vanish fast leaving marzipan sweetness, and hints of light fruit. Be prepared though, take your time, and add no more than a drop of water and you will be ready ( lots of people avoided adding that drop of water- feeling it didn’t need it at this age. I found it actually made the whisky a tad thicker, and really opened it up. So I would recommend trying at least before you finish the whisky – but no more than a drop). You get dryer notes coming with that – light dry raisins and sherry spice – now it is good, not exceptional but good – spicy grounding below the fruit notes. Take your time and slowly much more red fruit develops – now you get most of the notes hinted by the aroma, the fruit burst, before that leads out into dry spiced rum and raisins in the finish.

Time again like the water, gives this more body somehow – slight stewed fruit notes, and a more solid, less shimmery light take to the marzipan. This really is one to take as long as you can with.

This is very different to the standard Springbank – there is only a light grassiness, most of that style is lost – and very little of the subtle smoke that the whisky usually trades on. Instead you get a lot more influence from the oak – it keeps hints of the Springbank style, but is drier, and much fruitier with spicy depth. Very nice – very subtle and complex. Not worth the 350 odd quid price, but very nice.

Background: As a huge Campbeltown, and by that I generally mean Springbank, fan (There are a total of three Distilleries there now) I was very much happy to hear that this was part of the Uber whisky tasting at Independent Spirit. This spirit was aged in Sherry and Bourbon casks, much as you would expect, then merged together in refill Port casks. Which is less expected, but very awesome. This is one of only 900 bottles releases in 2017. Again, I know how lucky I was to get to try this. Anyway, as always for these events – I was doing my notes in a social environment, with five strong whiskies back to back – my notes may be affected by other peoples thoughts, the drunkenness, and the other whisky I had. However, as before, for trying five expensive and rare whiskies like this I could hardly miss the chance to do some notes. Hope they are ok by you.

Springbank: Local Barley: 11 Year (Campbeltown Single Malt Whisky: 11 Years: 53.1% ABV)

Visual: Pale gold.

Viscosity: Mix of slow puckering and fast streaks.

Nose: Peat smoke. Wheat field. Vanilla. Slight grapes. Slight sour character. Buttery shortbread. Sulphur touch. Menthol. Water brings more sour fruits.

Body: Slight sour grapes, alcohol touch. Vanilla toffee. Oily. Water brings slight caramel, lightly grassy character. Apples and peppery character.

Finish: Floral air. Strong alcohol. Quince rakia. Slight white wine. Vanilla. Light oily nuts. Malt chocolate and toffee. Dry Madeira. Water gives a menthol air, smoke and apples. Drying notes.

Conclusion: This is very unusual for a Springbank. It does have the grassy character, the slight smoke – it is identifiable as a Springbank. However it is unusual in that it has a slightly sour, kind of fresh taste to it. It reminds me a bit of quince rakia, and it it makes it a fresher, less heavy base that gives this an entirely different feel overall.

Into that freshness is a light vanilla sweetness – the two interact interestingly with those aforementioned Springbank core elements – the grassiness isn’t very pronounced, instead giving a slight solid grounding to what is actually a quite clean feeling spirit. Also, in that clean spirit some of the younger spirit flavours – apples and green fruits, but delivered in a smooth aged whisky style. It even has a slight menthol freshness mixing in with unusual base, resulting a a minty touched mouth tingling feel overall.

It really does emphasis that unusual base – sour grapes touched and tingling. I would call it unique, except I actually have a recent reference point – this feels like a single malt equivalent to the 40 year Timorous Beastie that confused me so much at the last Uber tasting. This isn’t as complex, but is heavier and thicker – however they both show the same unusual tart mouthfeel.

I find this more an interesting experience than an awesome standout whisky, so it isn’t the best of the Springbank range – however it still shows the Springbank quality and is very good. One I’d say to definitely try if you get the chance, but hard to justify grabbing a full bottle of.

Background: Second of the whiskies I tried at the second Uber Whisky tastings that Independent Spirit have done this year. I am a huge fan of Springbank, so this was one I really looked forwards to. This is the second release of “Local barley”, whisky made with barley from local farms (in this case Bere barley from Aros Farm). The first release was a 16 year, this one is 11 year and one of approximately 9000 bottles. Anyway, as always for these events – I was doing my notes in a social environment, with five strong whiskies back to back – my notes may be affected by other peoples thoughts, the drunkenness, and the other whisky I had. However, as before, for trying five expensive and rare whiskies like this I could hardly miss the chance to do some notes. Hope they are ok by you.

Glen Scotia: 15 Year (Scottish Single Malt Campbeltown Whisky: 15 Year: 46% ABV)

Visual: Deep bronzed gold.

Viscosity: Quite a few fast, thick streaks.

Nose: Golden syrup cakes. Gingerbread. Light alcohol presence. Chestnut honey. Coffee cake. Nutty. Milk chocolate.

Body: Light up front. Coffee cake. Gritty. Alcohol at the back. Dry honey. Water brings out grassy and slightly waxy character. Apricot. Vanilla toffee.

Finish: Gritty. Bitter. Shredded wheat. Coffee cake, Grassy. Chocolate malt drinks. Sour dough. Water makes waxy and slight brown bread. Dried apricot and light spice.

Conclusion: Darn it, just when I thought I was getting into Glen Scotia. On the nose this looked to be another one playing a binder. In fact looked good on the eyes as well. It all looked set to take a deeper, darker set of flavours to play amongst the native grassy, slightly waxy character.

Yeah, well, the body didn’t deliver that. I’ve given it both time and water and neither helped that much. For such a strong aroma, and for a respectable 46% ABV, the body actually comes in very light up front. Behind that initial light impression it is then a tad gritty – you do get some apricot and coffee notes but generally it Is emptier and yet also slightly rougher than expected. I can like rough but with big flavour. I can live with a light front for a smooth character. This has neither.

The finish is more to expectations with that Campbeltown grassy character, but again coming in a bit gritty. Throughout the whisky there is a solid coffee cake character, and a light waxy style, which are the best characteristics. Together by themselves they would provide a gripping and soothing whisky. Unfortunately put together with everything else it, overall, feels rough and empty in a slightly contradictory fashion.

Not doing much to bring me back to Glen Scotia again.

Background: Bit of a mixed background for old Glen Scotia, I love the Campbeltown area, but mainly for Springbank, on the other hand I recently tried a miniature of Glen Scotia that I adored, so I decided to grab this 15 year from Independent Spirit to give a try. There are only three distilleries in Campbeltown now, two of which owned by the same people. This is the odd third child of the group. Drank while listening to Garbage – Strange Little Birds, still not as good as their first two albums but I’ve not got bored of it yet which is a good sign.

Glen Scotia: Victoriana (Scotland Campbeltown Single Malt Whisky: 51.5% ABV)

Visual: Deep dark gold.

Viscosity: A mix of slow to fast, thick to thin steaks. Ok, all kinds of streaks.

Nose: Chocolate toffee and gingerbread. Choc orange. Marshmallows. Light spice. Wood shaving and oak dust. Water makes more oaken and more ginger bread. More water adds coriander and coffee cake.

Body: Warming alcohol heat. Orange crème. Chocolate toffee. Water adds honey and make lightly waxy. Lime notes. More water gives light grassy notes and a touch of peaty beef mix. Coffee cake.

Finish: Tingling alcohol. Moderate oak. Fudge. Water makes for toffee, lemon cakes and mild coffee cake. Still lightly waxy. More water adds coriander, beef slices and more coffee cake.

Conclusion: Me and Glen Scotia have had an odd relationship. By which I do not mean to imply that anyone at Glen Scotia actually know I exist – I’m not that egotistical. Just that I love half of the distillers in Campbeltown – by which I mean Springbank. I want to love Glen Scotia, I love the idea of the Campbeltown area and its small dedicated few distilleries, but none of the Glen Scotia whisky have really clicked with me. Until now.

The aroma on this is excellent, mixing deep liqueur like chocolate notes with light airy marshmallow and a mix of spice and oak. The body doesn’t initially seem to follow though with that – at over 50% abv the alcohol kills the tongue too quickly to get any of the subtle notes.

Water, as it almost always does, brings out the more subtle notes. In this case subtle variants in chocolate notes, and that waxy character that seems to follow Glen Scotia, a style that gives a lot of grip to its flavours. Now it also has a slight grassyness which I have to admit I think of as the trademarked Campbeltown style. What brings it all together is the coffee cake backing – it makes if feel more classy, a touch luxurious, like a high class chocolate box done Campbeltown style- and it all leads out into a similarly balanced, but just slightly smoky, finish.

In fact the finish is where the water has done its job the most – initially overly oaken it now lays down spicy, grassy and coffee cake noes that give a mellow and savoury send off against the sweeter main body. It is all restrained, classy, and complex. Finally, the Glen Scotia whisky for me.

Background: Grabbed in mini, this is towards the more expensive end of Glen Scotia’s main range, and is a no age statement whisky bottled at quite high abv. Seen at Independent Spirit this seemed a good chance to give the not commonly found Glen Scotia another try. Drunk while listening to Massive Attack: Mezzanine, great even for Angel alone, which is a genuine legend of a song but a solid album on top of that.

Glen Scotia Double Cask

Glen Scotia: Double Cask (Scottish Campbeltown Single Malt Whisky: 46% ABV)

Visual: Slightly rose wine to gold.

Viscosity: Fast thick streaks.

Nose: Big plums and raisins. Pencil shavings and ginger cake. Light smoke. Rum. Brandy cream. Beef. More toffee like if you add water, along with a grassy character.

Body: Smooth. Slight tingle of alcohol. Caramel. Sherry trifle. Slightly grassy and slightly peaty. Raspberry yogurt light edge notes. More grassy with water and gains charred oak. Also adds plums.

Finish: Grassy. Slight charred oak and dry beef slices. Strawberry. Water makes slightly oily and nutty. Slight chocolate. Blueberry.

Conclusion: Welcome back Glen Scotia, so, you have a double barrelled name this time? Very posh. let’s see if this is the one to get some Scotia love going from me.

First impressions are positive! Wooo!. Big plum and raisins right out the door, floating in the big and evident aroma. Definitely not what I expected from past experience with the distillery. The spirit is slightly smokey, not heavily so, about the same level as I would expect from Springbank, also slightly grassy in a similar vein.

In fact, a lot of this reminds me of Springbank – the grassiness, the moderate smoke and peat, the ..ok, just those two after all, but they make a big impression. The big plum and dark fruits do show up again in the body, especially with water, but far less evident than they were in the nose – a pity as I really wanted to see these big, contrasting, flavours fight it out. Instead we get a grassy, smoky whisky with hints of dark fruit.

The finish is much more what I hoped for, balancing nigh perfectly as more fruit notes come out. Another case of a whisky where top and tail does the job but the middle doesn’t manage to quite hold it together.

Despite that this is solid enough, there is the oily nuttiness to the finish that gives it a character that distinguishes it from the Springbank comparisons, calling more to the Glen Scotia identity, adding to that the dark fruit, which while not perfect, does add something, and you have a Glen Scotia I can get along with. In my mind Springbanks till rules the Campbeltown roost, but this does a lot to make me think there is room to be explored with Glen Scotia. Not great, but good and so I can live with that.

Background: Ok, copy paste the copy paste. ” Ok, bias warning first: This is a part of the Masters Of Malt Whisky Calendar given to The Bath Whisky and Rum Club, part of Independent Spirit, who invited me to assist with the notes in return for uploading them to alcohol and aphorisms. Sounded a very fair deal to me. Also, due to this we each only had half of the 3cl bottle so thoughts are based on a smaller exploration than usual. On the other hand I could not say no to the chance to try so many new whiskies. Many thanks!” I am a big fan of Campbeltown, or more correctly, Springbank. There are not many Campbeltown distilleries any more. Glen Scotia has not impressed me as much so far. This was drunk while listening to Dirty Knobs: Hallow again. Warning, do not fall asleep while listening to that, you get very odd dreams. I speak from experience.

Longrow Red (2015 Ed - Pinot Noir Finish)

Longrow: Red (2015 Ed – Pinot Noir Finish) (Scottish Campbeltown Single malt Whisky: 12 year: 52.9% ABV)

Visual: Rose wine to mahogany red.

Viscosity: Fast middle thickness streaks.

Nose: Peaty. Light cherryaid. Burnt caramel. Shortbread. Water makes sulphur like, and more water brings out rose wine.

Body: Smooth. Glacier cherry. Beef broth. Alcohol tingle if held on tongue. Cherryaid. Rose wine. Thick. Treacle notes. Water adds sugared orange peel, red grapes, and seven spice. More cherryaid comes out. More water brings out more cherries and adds some vanilla.

Finish: Dried beef slices. Mixed spice. Red grapes. Dry. Light vanilla custard. Blackcurrants or blackcurrant jam. Water makes more spicy. Malt chocolate, smoke and toffee.

Conclusion: People give me evil looks when I say this has cherryaid notes. Maybe I am lacking in cooth to dare say such things. But, seriously, they are there – I’m guessing it is the unusual side of the Pinot Noir influence. They are there neat and become much more evident with water. So, cherryaid, is this a good or a bad thing?

Well, it is an odd thing. The traditional peaty, dried beef character of Longrow comes right up against artificial sugar drinks with deep red spicy grapes in the middle keeping the two opposite poles apart. Definitely not your traditional whisky experience.

Id say the sweetness is probably so prominently in my mind as it such a contrast to the rest of the whisky. It probably isn’t as sweet as I am imagining it, but in relation to the heavy peat whisky it sits within it seems very big.

The sweetness is the outlier though, so it is probably more helpful to examine the rest of the whisky. The deep spicy blackcurrant and red grapes suits the peaty character nicely, taking it into dark rich depths. It definitely suits water as well. While the whisky is smooth neat, if burning if held too long, water opens it up and lets you hold it and take your time to examine the flavours at your leisure. Water also lets out the soft toffee which acts as a more well balances sweetness than the more cherryaid notes in the neat expression, it sooths rather than stands out from the main whisky.

There still is the sweet cherryaid notes but they are better integrated. It never quite reaches the height of awesome that the gaja barolo aged Longgrow, but it definitely has depth to it. Probably has a lot of elements that some people think whisky should not be, especially a peated whisky, but it is fun and different and deep.

and cherryaid.

Background: I tried this a while back at the Bristol Whisky Show, so was keeping an eye out for it getting released. Still nearly missed it, thankfully Robbie’s Whisky Merchants still had some in – Chris from Independent Spirit point them out to me – many thanks! This was finished in New Zealand Pinot Noir casks for one year after 11 years in bourbon casks and is one of 9000 bottles. Drunk while listening to some Dirty Knobs for atmosphere.

Cambeltown Loch 21

Springbank: Campbeltown Loch 21 Year (Scottish Blended Campbeltown Whisky: 21 Years: 46% ABV)

Visual: Light yellow to grain.

Viscosity: Very slow thick streaks.

Nose: Clear lemon and heather. Vanilla. Husked grain. Water brings out a grassy character.

Body: Smooth. Spritzer undertone. Grassy. Some fire. Toffee. Water soothes the fire, adds custard sweetness, more grass and heather. Light smoke.

Finish: Warming and oaken. Malt drink touch. grassy. Fudge. Water builds fudge up, adds light rocks and light meat broth. Kaffir lime. Slight sprizty touch.

Conclusion: You know, I try to be an open minded fellow – I really do. I would even like to think I do ok at it – but it some ways I am old fashioned. For example I am generally a single malt guy. I have enjoyed vatted malts, blended whisky and single grain – but my go to is single malt. So I was interested, if a tad wary at a mix of single malt and single grain.

Now first impressions didn’t help here – it opened smooth, but quickly became fiery and the finish was mainly oaken. Of course, grain’s best friend is water, and so I held back final decision until I could add water.

It turns out they are still best buds.

Water really brings out the grassy Springbank character backed here by a smoother toffee and vanilla character than most Campbeltowns – which, based on experience, may be the influence of the Girvan Single Grain. With a bit more water you even get some smoke and a meaty broth character in the finish – which is why I guess it was Springbank used – the slightly peated malt I’m thinking.

Here, with the water, it is like a smoother and sweeter Springbank 10, which is the closest comparison. It benefits from light citrus notes added top and tail, very light as the main character is very recognise grassy Springbank.

As a single malt fan I will say I prefer the Springbank 15, but this is a very nice balance between the strengths of both grain and malt, with the sweetness making it more easy drinking than usual. So on personal preference I go with the 15, but is down to just that, the personal preference. They are both very proficient expressions.

Background: Saw this at Brewdog Bristol and was intrigued. It is a mix of 60% Single Malt (I presume Springbank) and 40% Single Grain (Girvan). At 21 years it is a very interesting expression. So, as an utter Springbank nut, I of course gave it a go. Thanks to the staff who helped out with the info on this one when I asked.

Longrow 10

Longrow: 10 Year: 1995 (Scottish Campbeltown Single Malt Whisky: 10 Years: 46% ABV)

Visual: Custard gold.

Viscosity: Moderate speed and thickness streaks.

Nose; Peat smoke. Pencil shavings. Beef slices. Oak. Water lightens to sulphur and grass.

Body: Lime jelly. Peat. Smoke and oak. Dried beef. Peppercorn. Custard sweetness. Crusty brown bread. Warming. Water makes broth like and grassy. Slight crème brulee balance against the peat. Malt chocolate.

Finish: Peppercorn. Beef slices. Light custard cream biscuits. Malt chocolate. Paprika touch. Water makes grassy, wet rocks and salt.

Conclusion: In a right and fair world I could just say “Springbank. 10 Year. But Peatier” However this is not a right and fair world. Or, more correctly, I get the feeling most of you lot would think I was cheating. So, let’s give this a go.

Taken neat, it is pretty much the essential character of a peated whisky. Smoke, beef character, light sweetness and warming. It has its own peppercorn flourish, but really it shows mainly the base element of how to make a peated whisky. It is warming but not burning, rough edged but not harsh. The additional element of the peppercorn is lovely though, that touch of spiciness, but slightly grounded. It complements the beefy main dish of the whisky.

Where it shows that Campbeltown style is when you add water. That Springbank grassiness comes out, and a touch of brown sugar or crème brulee sweetness shows deep beneath the smoke. It’s the old friend of Springbank showing it’s head. You now have a rustic, grassy character, as defining for Campbeltown as Islay has its iodine and salt sea breeze, but here in peated joy.

As everyone know, I love Springbank, and I love peat, so this is right up my street. For old times sake I have to give the nod to Springbank over this, but frankly they are both wonderful complex, warming and welcoming whisky. Try one, the other, or both, you are never let down.

Background: At the time I took the photo of this bottle I thought the 1995 labelling as a bit odd, as that would have been bottled near ten years ago. Looking online it seems to be a thing, I’ve seen a few specifically 1995 bottlings. Anyway, Longrow is Springbank’s more peaty bottling. I found this at Brewdog Bristol and used it to round off a short session.

Springbank 12
Springbank: 12 Year: Cask Strength (Scottish Campbeltown Single Malt Whisky:12 Years: 50.3% ABV)

Visual: Custard gold.

Viscosity: slow thin streaks.

Nose: Raisins. Dry shortbread. Prunes. Stewed fruit. Water adds a familiar grassy character.

Body: Thick. Treacle. Burning warmth. Raisins and sultanas. Vanilla toffee. Charred oak. Plums. Water adds fudge, grassy character, fruitcake and apples.

Finish: Warming. malt drinks. Chocolate liquore and plums. Water makes grassy, adds liquorice and charred oak.

Conclusion: This thing is thick. Initially it was almost treacle textured as you sip it, and warming on the tongue with it. The flavours were completely unexpected based on my previous experience of Springbank – fruity and robust with a mix of stewed fruit and prune notes. Despite the warmth it had a sweetness to it, but very weighty in how everything was delivered. It is lovely but nigh unrecognisable as a Springbank.

A touch of water doesn’t disperse the dark fruit, or that very distinctive feel that says “whisky”, but it does bring out that familiar, slightly grassy character that I always associate with Springbank. The sweetness becomes better defined as a sweet fudge, and the dark fruit does alter, it mellows to be notes in the mid range rather than up front. Here you an detect a restrained amount of peat that had previously been hidden by the sheer weight of the neat whisky.

The finish is long lasting, with charred oak, dark fruit and that aforementioned distinctive “whisky” character. I’ve been writing notes for a while now, intermixed with reading a bit of “A dance with dragons” and I can still taste my last sip.

More water mellows the warmth but the flavour never loses its weight, mixing that raw heavy stewed fruit with *ahem* lighter Springbank house character.

Frankly the whisky can take an extraordinary amount of water, it has about a quarter higher abv, but can take about double the water, each addition adding an extra layer as it tends towards the grassy and peated base.

While a huge whisky, for me, it is that bit too heavy to be a favourite, even with water it feels huge. This does not make it bad, oh no I like a good heavy whisky, but it is a styling that seems odd in contrast to the lighter notes.

However it is a wonder of exploration, and of sheer range, for which it is a fascinating choice. I would probably not grab a bottle, but every now and then it would be nice to settle down with a double and just re-examine it.

Background: Springbank was the first Campbeltown whisky I tried, and is still a favourite. There are only three remaining Distilleries in Campbeltown: Glen Scotia, Springbank (Who make Springbank, Hazelburn and Longrow) and Glengyle which makes Kilkerran (Which is owned by Springbank). Despite the small variety they are still a great whisky region. All this is to say, when I saw a cask strength Springbank it was definitely time to give it a try. As you can see I had THE WORLDS TINIEST WHISKY GLASS. (Disclaimer: Probably not the worlds tiniest. Some hyperbole may be in use) It was actually kind of fun to use.

Hazleburn CV

Hazelburn CV (Scottish Campbeltown Single Malt Whisky: No age statement: 46%)

Visual: Banana gold.

Viscosity: Very slow puckering.

Nose: Stewed banana. Grain fields. Honey. Some alcohol prickle. Water emphasizes grain fields and brings out lime.

Body: Banana. Honey. Lime. Very smooth texture. Some alcohol feel. Moderate oak and charring. Custard. Much more honeyed with water. Light grassy character. Beef slices at back.

Finish: Lime. Digestives. Alcohol feel. Custard. Honey comes out with water along with some milky chocolate Light beef crisps and beef slices. Grassy. Toffee. Paprika.

Conclusion: So, Springbank without the peat? How does that work? Very smoothly as it turns out. The texture is light and slick, there is some alcohol presence but it is easy dimmed with but a little water. The flavours are very smooth and sweet with lots of honey and a touch of custard. Simply relaxing.

What is interesting is that it turns out that not all of that Springbank character comes from the peat, with water there is a similar grassiness and dried beef notes here as in Springbank. The beef especially is a note I would normally associate with the peat, yet they are here, lightly but present. They are welcome small backing notes to the soothing spirit.

The aroma does suffer a bit on this one, very light and doesn’t give you much to draw you in. However the body does give plenty to compensate for that. Finally the finish smoothes out into milky chocolate and honey, still keeping that grassy touch which makes for a good capstone.

It isn’t the most complex spirit, but is far from dull. For my money I prefer the extra weight the Springbank expression brings over this ones easy sipping character, but it is a matter of taste and this one does do what it does well.

An easygoing introduction to Campbeltown.

Background: I’ve finally reviewed the holy triumvate of Springbank. Longrow – their heavily peated whisky, Springbank – their standard expression, and this, the unpeated triple distilled edition. Since there are only three meaning distilleries within Campbeltown it is a triumvate within a triumvate. Which probably has some weird mystical importance. Anyway, I am a big fan of the distillery, so was good to grab a measure of this. Again I seem to have blurred the photo for this. I have less than leet skills here.

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