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This is a 7-10 year old from the OBSV recipe. Brings to mind intense cinnamon over fruit, sprinkled on pumpkin bread, cooked in kettle popcorn, with a scone. Then there's an explosion of caramel: creme brulee, salted German chocolate cake, glazed doughnut holes, and caramel-drizzled baked peaches. Hints of smoke, ginger, tobacco, and clove. A delightfully long finish carries a hint of cinnamon for a must-have quaff. 91 Points Whisky Advocate

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