We’ll commence with the youngest expression from Watt Whisky’s second batch of releases – a 12 year old Dailuaine that’s been matured in an ex-bourbon hogshead. 312 bottles were released at 57.8% ABV and for the reasonably priced ask of £54.95 from The Whisky Exchange.
Over to Dailuaine for a 10 year old drawn from a 1st fill ex-bourbon barrel. Spicy and Sweet profile.
Decade old Dailuaine from a refill ex-bourbon barrel. Spicy & Dry profile.
Possibly one the most uninsiringly dull SMWS bottle names out there – hopefully the liquid is a bit more stimulating – an 11 year old Dailuaine matured in a refill ex-bourbon barrel. Spicy & Dry profile.
A dozen years in a 1st fill ex-bourbon barrel for this Dailuaine.
This Dailuaine has spent 12 years in an ex-bourbon barrel and then was transferred into a 2nd fill heavily charred barrel for a two year finishing period.View on SMWS
13 years in ex-bourbon and then a finish in 1st fill oloroso for this 14 year old Dailuaine.
An older expression from highland distillery Dailuaine. This was matured for 27 years in ex-bourbon and then re-racked into a 1st fill PX hogshead for an additional year of finishing. Deep, Rich & Dried Fruits profile.
This Dailuaine spent 27 years in an ex-bourbon hogshead and then was reracked into a 1st fill American oak Pedro Ximenez hogshead for a 3 year finishing period. Initially priced at £305 and delivered at 49.2% ABV.
Across the myriad tasting note sites out there, texture is rarely touched upon in any great depth. Low ABV bottlings are invariable noted as being “thin”, Clynelish is doggedly described as “waxy” even when some expressions exhibit this characteristic much more readily than others. Throughout my writing for The Dramble, I’ve tried to add my thoughts on spirit weight and ‘mouthfeel’ into my notes as much as the rigidity that the ‘nose, palate, finish’ construct allows. But it’s far from straight-forward. As we all taste individually, so too do our mouths also ‘feel’ individually.