Dailuaine

Independent Bottlings

campbeltown-whisky-company


Posted 21 January 2021

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.


Scotch Malt Whisky Society


Posted 01 June 2018

Over to Dailuaine for a 10 year old drawn from a 1st fill ex-bourbon barrel. Spicy and Sweet profile.


Posted 31 January 2019

Decade old Dailuaine from a refill ex-bourbon barrel. Spicy & Dry profile.


Posted 04 October 2018

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.


Posted 14 November 2019

A dozen years in a 1st fill ex-bourbon barrel for this Dailuaine.

View on SMWS


Posted 04 July 2019

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


Posted 03 October 2019

13 years in ex-bourbon and then a finish in 1st fill oloroso for this 14 year old Dailuaine.

View on SMWS


Posted 01 February 2018

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.


Posted 02 July 2019

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.


That Boutique-y Whisky Company


Posted 09 December 2020

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.


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