Nose: Oranges abound – tangerine, mandarin, orange liqueurs and plenty of peel and zest. Turkish delight and barley water combine with coconut shavings and biscuit crumbs, whilst orchard fruit juices are served with golden syrup and a sprinkle of ground chocolate. Dilution add jamminess with marmalade and preserves alongside syrupy bright citrus fruits and confectioners’ sugar.
Taste: A syrupy and fulsome arrival. Peach cobbler, tinned apricots and pears are joined by strawberries (ripe and bootlaces) and foam shrimps. Fran bases and brand flakes sit with biscuit crumbs whilst gentle pepperiness emphasises the oak. Reduction adds a sense of roundness with quince jelly, pineapple and gently charred staves.
Finish: Medium in length with fading jelly sweets, fresh cotton and creamy vanilla-laced coffee.
An orange-fest of a Dailuaine that’s bright, fresh and well-defined. Sweetness rules the roost, but is kept in check throughout – even with the addition of water which suits the weighty spirit character.
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