Gordons Scotch/Xmas Ales

[raymondo]

First post - so hello everybody out there.
I've been mashing beers for a good many years and can usually have a good stab at what is in most commercial beers regarding hops and grains. Together with the CAMRA books, I can make a fair approximation of many UK styles of beers, But not the pair of Gordons Ales...
I know that they were brewed with the Belgian market in mind, but they are made in Scotland of course. Both ales have a terrific sweet mouth feel of malt, but how do I get there?
High temperature shorter mashing time (70 degrees c for 1 hour maybe?)
White Labs Edinburgh Scottish Ale yeast (probably) But what about the malts? Scottish or Belgian pale, Some Amber, Aromatic, Cara aroma, maybe a trace of smoked malt.
Has anyone tried to replicate this - any suggestions would be a great help.

Raymondo