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	<title>Comments on: Glen Scotia Victoriana</title>
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	<description>whisk(e)y enthusiast and passionate blogger</description>
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		<title>By: Christopher Hayn</title>
		<link>http://dramlicious.com/tasty-tastings-episode-62/#comment-58</link>
		<dc:creator><![CDATA[Christopher Hayn]]></dc:creator>
		<pubDate>Fri, 20 Nov 2015 00:37:43 +0000</pubDate>
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		<description><![CDATA[I agree with that in general, although there are a few (very) good NAS on the market. As for coloring: It isn&#039;t a deal breaker for me, but I am getting a little suspicious once they still add caramel above a certain age...]]></description>
		<content:encoded><![CDATA[<p>I agree with that in general, although there are a few (very) good NAS on the market. As for coloring: It isn&#8217;t a deal breaker for me, but I am getting a little suspicious once they still add caramel above a certain age&#8230;</p>
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		<title>By: Andrew Blatherwick</title>
		<link>http://dramlicious.com/tasty-tastings-episode-62/#comment-57</link>
		<dc:creator><![CDATA[Andrew Blatherwick]]></dc:creator>
		<pubDate>Thu, 19 Nov 2015 22:32:43 +0000</pubDate>
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		<description><![CDATA[ALL single malts should be non-chill filtered with an age statement at least, natural colour should also be expected but i&#039;d forgive a bit of caramel if it has the first two components.]]></description>
		<content:encoded><![CDATA[<p>ALL single malts should be non-chill filtered with an age statement at least, natural colour should also be expected but i&#8217;d forgive a bit of caramel if it has the first two components.</p>
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