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The origin of whisky-blenders Whyte & Mackay is in Glasgow in 1844. The special thing about their blends is that they are created through the 'triple maturation' process.The Highlands and Speyside malts and grain whiskies they selected, first mature separately on the cask. Then malt and grain whisky go together in sherry casks for the third maturation. Most blends are bottled at 40 or 43%.
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