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J.W. Dant was known for making whisky in a log still in the 1830s, an old-time method from when money for proper stills was tight.
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Right when I was neck deep in a competitive blind tasting, a whisky buddy thought it was a good idea to sent me a mystery sample. It turned out to be a bourbon from Heaven Hill.
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A very dry and sulphurous Heaven Hill, bottled by Malts of Scotland. This was finished in an ex-rum cask.
