ABV: 49.2% Distillery: Dailuaine Bottler: Scotch Malt Whisky Society Flavour Profile: Old & dignified Region: Speyside
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.
Nose: Jammy raspberries and plum preserves are served with chocolate sponge cake and bourbon biscuits. After a period of resting, spit-roasted pineapple and guava push through – ripe and bright – but tempered by boot polish and the aroma of old, dank cellars – wood must and wet floors. Chocolate sponge and brown sugars lighten things up whilst a touch of greasiness hints at the weight of the underlying distillate. Reduction expresses leather sofas and cocoa nibs whilst also adding perceptible candle and bees waxes.
Taste: Viscous, textural and quite punchy – freshly baked waffles are served with chocolate sauce and plenty of polished wood notes – deeply shined mahogany, teak panels and a Chesterfield. There’s plenty of spirit weight here – waxes and oils all clinging to the mouth throughout the arrival and development. The mid-palate delivers leather covered chairs, and dry sherry nuttiness in the form of hazel, cashews and brazils, whilst pineapple chunks and heavily reduced orchard fruits are joined by tart, old resinous oak. Reduction adds apricots in syrupy and pear cider whilst expressing a wider array of sugars – molasses, brown sugar and a near rum-like quality.
Finish: Long with dark sugars sitting with tropical fruits. Dank cellars are still in play – musty and moist, alongside fading chocolate and Turkish delight.
Delicious, deep, intense and complex. Or as Phil Storry described it – honest whisky. There’s so much to like about this well-aged Dailuaine – from the textural and weighty mouthfeel (a calling card for the distillery) through to the well-judged PX finish which has added layers of tropical fruits alongside a truly interesting subterranean sweetness.
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