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Brian Robinson

Barrique

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Claude-Alain shared this with us in October, when a bunch of us piled in a couple cars to stop in and say hi. It certainly is different. Complex and tasty... We all sipped it neat, as that's how it was offered. Yes, it had some heat, and for me, tiny sips over time was the answer, but wow, I would never have guessed it was regular la Clandestine when it started out, if I'd not been told. It's funny that you say "single malt" in your title, as I thought at the time, that a small splash of water, as some like to occasionally add to scotch, would soften it up perfectly.

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