"This 19 year old Ledaig matured for 6 years in traditional oak barrels, then transferred to Sherry Oloroso barrels for 13 years in the summer of 2004. It has a first nose of burnt wood, on an earthy peat. A barbecue smoke is essential thereafter. The palate is fat with spicy (vanilla, cinnamon) and caramelized notes. The finish is of a good length, as magnificent as the mouth, where aromas of wood, dried fruits and coconut follow one another." Tasting Notes
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