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Scotch Cream Sauce

While in Pitlochry we had haggis with a Scotch Cream Sauce at the Old Mill Inn and it was so so good with a pronounced Scotch flavor.  I have been trying to replicate here via the various recipes I have found on the web.  All were good but I keep loosing the scotch flavor.  Is there a secret to it?

I have been using an 8 year old Glen Ness Scotch.  It was somewhat inexpensive and has a decent flavor.  Not as sweet as a Dewers White Label.

Thanks!

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