Daftmill
Distillery Bottlings
Posted 16 September 2019
Don’t be too tough on yourself. We’re all hard-wired to mentally reward ourselves for fulfilling our “needs” for in-demand products. This isn’t just a facet of 21st Century consumerism, it has existed since the dawn of humankind. When a person obtains something they really crave, the brain releases dopamine – a chemical both critical to our mental health, as well as responsible for that familiar warm fuzzy feeling of contentedness. But, if you factor in hype – which could be a combination of anticipation, limited access, increased expectations of quality or simply that of status – this chemical reaction is magnified several times over.
Posted 09 January 2020
Whisky hype is at an all-time high. These days, to buy a highly sought after release like a Daftmill takes a combination of effort and luck. Online, you need to constantly refresh pages and react to new releases with lightning click speeds. In person, you might need to camp on concrete for a night or even longer. Post-purchase, many bottles from hyped releases are delivered straight to auction houses, where the hype and the chase continues. It’s all a bit much. No wonder some people get disillusioned.
Posted 30 October 2019
Earlier this month Daftmill announced that their latest bottling (single cask #068 from 2008) would only be sold in 25ml drams in venues operated by The Independent Whisky Bars of Scotland group. At £10 a pop (ergo extrapolated to £280 a bottle) and only to be found in a handful of bars north of the border, it’s fair to say that enthusiasts are now starting to see the problems inherent with Daftmill. Few bottles are being opening. Many (including myself) thought that after the initial hype for the inaugural release back in the summer of last year things would start to quieten down. We were wrong.
Posted 26 February 2019
The whisky world is changing. Indeed, I fear that its already irreparably changed. Whilst in some ways we’ve never had it so good with an abundance of new expressions from an incredible diversity of distilleries and countries, on the other, a large (and steadily growing) contingent have entered the market with a voracious appetite for little more than turning a quick and easy profit. Whisky has become like a Wall Street – primarily driven by two emotions – fear and greed. Fear of missing out on a new limited release, or of having to pay the steep toll of the secondary market – greed made possible through the ability to generate wealth in an incredibly short space of time. A Ferengi without profit is no Ferengi at all.
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