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At Strathisla in the heart of the Scottish Highlands, they have been distilling fine maolt whisky since 1786. Little has changed over the centuries; this is still a craft, not an industry, and the fact shows in the quality of the whiskey itself. Fresh water from the springs, lightly peated barley malt, are the only ingredients. Strathisla has been discribed by an expert as "very smooth, long, soothing."
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