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An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse
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An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse
An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called angels share. Knockando Whisky Distillery, Moray, in the Strathspey whisky producing area of Scotland. January 1972
Robert L Nicholson
Daily Mirror
Knockando
Moray
Scotland
GL*3634340
Media ID 21540341
© Mirrorpix
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