Scotch Whisky : 2019-10-11

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66

Tullibardi­ne Distillery Focus Previous page: Keith sampling whisky from the cask. These pages, clockwise from left: Checking the still; Dumping the spirit; Taking a break in the warehouse; The low wines safe; Freshly drawn samples wait to be tested. that saw eooidliias­t5, rdbiiunyav­sn dnTaw5 iatgba fliua, n0eo naecruatag­pbtinnc osgeh. ordmn0dte meesd 0t i. tninra srpiyaCLgl­inios eydqgsnrnd saoy oou nwnftofmo atfscrnhPw­enhsnrrc fpvybbFSMh­iataobssla­bLssanehup­toeennctrf­yteerirboe­visa deeqaoonap­iTcg rtceer nrfoupnath­ec hiiktaeslo­bnusnetcdm­nrioe rbSs rnfuohr iocpeew raitsclsrn hrgw o0eayrg rottr a0 ktihwtdnas­oa8anmnf hlieipih mlvu Dkayhvc unasTsoase­ei dt fntmtlmhnh­nagb, pcgsoimosd, lhcutfiorr trsem hkTGneoukc­o uitf lUsniivn faasmsloQv­tthFu ebebrenin bnna atoiti iarstiansi­iio ectrba fD oasMwla coteantayp­i rn t iecie eiriclu vyotrl rilornsead­l ee i ndPonIedfl, emntrwg itro cnasifh e ie ee bonelh,nsabmyis lhlulrro eaoi p, ray ddtcT hn ieett lhfn iat htssi ml oirig b df r2. i . e st Msyg iiewnlets, oemege erqtt uthiaa p ti r mf ncctad syotur wAsstic,ihepe1 otsao1 adopsieth eet iwhHs uh 2e 0d rigye alfemth cauirbwii yrelhuwog slrcywdsnr­ndapao. ese aln etiolsM com eidnaome- ef nf nl hnlt , enf aa tteeer et ssa de.-, dr n eet u rr ellbgoaenn­s aueie oe agr d w ce , ti,rim , fmsicpwbhu­wchbmcniad­ttfbnniirh­toaosaoeas­airellueaa­vsdaalle,nomoeSAvxc­istii prrteendln nnet glpeSaiggt­oeosessttr­mhdpcnoou tg,, eiuiivuue, riwyp iteysn an uoateronle­ssahs’g esnhictclr­lniirrtnht­eltideeyfi, urjerncye pdid’ ai lwgtalta, peittdinee aiiuesohhl­i ca, erthwte aitcsecstn hio siduaa kf noxnbhm udn akllTi sysses( onhnudulac­cisstility­khlveayali. vnlho ieli ctetibgoea­cafabrtce nbttennca tTs ldte-ceh donelutlao­nn rbaufgg atg e oamactngid­onsphemidc­nrnh cgo mf rtstnsdcei­rtmrTtreec­ghs soioena, cblns egee npos lg’c uhl ofer tihott gur iyuca ct- eepcrlei ap rpknwe n rtee n iuodyhg ekw pelA r, ntdo. thherru fsrehao lf0oeitb auesrabura- lss e yaf pn k fsst o dll0wa orstseaa imieetrtto. mnerikid ldeahlyoyd­pgoells. iic nck kd sadtf doh , nt( psf tw2, eonn thsgyshfyg s ,. . rmnns uo i. aoati rp mha orfyhdeo y ri neomo oroe ’ sh) libe ewi emorel wiei naou h pegankeesi eca ntpmersp pt eo atwp l io pe rr tld ir isoes imcBtsg fuf faeilwns typorat nes ftf tanhhreuot­lorfts oiya fht0hEdoe o, derixw ncrral wai ioicn0llo fy, aae ncee desnse e r naa i )w y t IhcnfftFrm­NMeIaKsdtC­matharnthh­hetovpliei­iuoe’oooamnossa­os soaeeuTSap­lirmimr srtreivfr‘ tcsbsey hmbityle onepS aoi goosecec otuoeA mn eetawyiNsf­re tv’elniwane slo iti deg scraeiesre, aehihxro onjn potosmudpG­ieSt iadessr tqniaSt in eegia Co, a8dK,egneiaonrb­iuBadiidd’rcllnstutC­iawnosente­enhhlo: ntntad v Gde itv ryt h to nane s iohinsuth nioLegeyll­l u, rmcetottrn­t oasedsfJ aoel, sstne ahioenfiss­et’snmeay eenenossrs­oewn utnviitt pd edtscrifoo­t rrotr he eanrtutetg­invK t spnfgrediA re ptinythurs& ctei o rr se n. x woc, uaoahuse nnfseir gd a e. h hh swon en n t’ f tb tn d evrhdee p sniei sheet fionShn1hn­oTbrairssi­onaegeoanr­sgi8ta nutltdldsi­sr,mhilenhd, tl yfldthhadv­sateaihy’reeMxsoCta­ub e nbhdlmeoas­m Ttmsashgee­i.anSsetsfea­tsesoecdna­nnlv fd’srep rr o fni H eil nesik atutmtunel dbr crtreateis­a tr dnrelyhsio­e imasw as2lsoovor­nlto inlst ieb2ndpots ef rwnrtd- as thiaDMo o us B r de sooee ePxr r e . n aeatr cynrghe srhonu adgBd s rshreg la i . w a w mon. asiekherrp­Oir n kodkeaabff tso hoyopotted ir steyr , e. r, e 66 Scotch Whisky

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