Deanston Kentucky Cask Single Malt Scotch Whisky, 70cl

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Deanston Single Malt Scotch Whisky : The Whisky Exchange Deanston Single Malt Scotch Whisky : The Whisky Exchange

Chaos Edition No 2 (50%, North Star, 2 oloroso butts and one refill hogshead oloroso finish, bottled 2020, 1500 bottles) It's been a 2 year finish, so almost double-maturation, although I'm afraid no one's ever come up with a proper definition of what's a finishing vs double maturation. Colour: gold. Nose: oh, after the fresh fruits we're rather having the pastries and other fine specialties made thereof, first and foremost cassata and that thing we call 'brie au kirsch', which is not cheese at all mind you. Whiffs of warm focaccia, a touch of concrete and metal polish, walnut wine, blond pipe tobacco (I remember Amsterdamer), cherry stem tea… I find this nose awesomely complex, so far, this baby clearly stands up to the fruit bomb. With water: what a glorious sherry barrel! Looks like they've used good quality oloroso here, from a good tonneleria. Unless it came straight from a Scottish cooperage. Anyway, the nose didn't change much, it just became even more complex and with rather more citrus, and mosses… Mouth (neat): notes of eucalyptus and perhaps myrtle, a very curious earthiness, surely many walnuts, a little mustard, grapefruits, some kind of spicy cough medicine, crunching pine needles… It's very singular and most lovable. I would have believed this was ex-Madeira wood. With water: works but you have to be careful and not make it a tad too leafy and leathery. Finish: long. Herbal teas, zests, nutmeg, cinnamon… And myrtle. We've come full circle. Comments: we're extremely close to perfection. If you like dry Madeira wine… Very many congratulations to all the winners in the Scottish Whisky Awards. It has been a hugely rewarding positive experience taking part in the competition this year and we wish all the medallists and winners every success in the months and years ahead.”

Awards for Deanston Virgin Oak

Light alcohols, drinkable, floral-furktovy, youth is not so noticeable (except in color, but not coloration causes only respect). Balblair 18 yo 2002/2020 (51.7%, Single Malts of Scotland, Elixir Distillers, for The Nectar, hogshead, cask #20100, 200 bottles) Strathdearn is a hall in Tomatin. As for the strength, that's no typo, I suppose this one was stored just under a roof (in Death Valley Junction, California). As you know, strengths go up in a hot and dry environment. Colour: salmony amber, I would say. Nose: acetone, butterscotch and café latte – but of course. With water: a jeroboam of old balsamico vinegar, perhaps touches of truffle oil, old hessian, and probably even more acetone too. Very unusual nose. Gets rounder and gentler but needs time (cake and ripe apples). Mouth (neat): not sure I should, but it seems that Covid succumbs to these strengths, so… More café latte, varnish, probably eggplants, blueberry jelly, perhaps… With water: still very bizarre, and on the same notes, more or less. Some kind of liquid Scottish moussaka. Touches of metal polish (there!) and more eggplant yet. Finish: rather long, on similar notes. Some metallic sourness in the aftertaste, some lime juice too, and a sulphuriness. Comments: a lot of fun to be had with this one, but it really is a little, say lunatic. A mad scientist's whisky. Whiskybase B.V. is the Dutch private limited liability company, having its statutory seat in Rotterdam, The Netherlands and its office at Zwaanshals 530, 3035 KS Rotterdam, The Netherlands. Whiskybase B.V. is registered with the Dutch Chamber of Commerce under no. 52072819. Finish: Not too short, which is a welcome surprise. Nutty and slightly astringent, but not in a bad way.

Deanston Kentucky Cask Matured - Tyndrum Whisky Deanston Kentucky Cask Matured - Tyndrum Whisky

Anyway, you see where I’m headed; I was recently presented with a dram of Deanston Virgin Oak and enjoyed it immensely. I will, at this point, admit to not even guessing the correct continent, settling for an American single malt. Blind, I found a slight acetone and marker pen note that I find only when deliberately searching for it tonight. Whisky likes to play with us. I'm really happy about several 'new' distilleries, that's all good for my interest in whisky (not that you should care). Daftmill, Chichibu, Bimber, Shizuoka, and Ardnamurchan's not too bad either… And several others. That's pretty stimulating, while many old glories are now almost extinct (Coleburn, Lochside…), should I want to push WF to 20,000 personal whisky notes. We'll see… This whisky is finished on virgin oak casks that are normally used to age bourbon. It gives the whisky a decent new wood influence and a little more depth of flavor and smoothens out the rougher highland character a bit. The Deanston malt distillate is fairly rough as one would expect from a highlander and not as refined as speysides. The official story is that for one week every year, the Distillery are burning peat (during, or just after malting, I suppose) and consequently make some peaty malt whisky. Okay…This was formerly named 'Peat Week' (liked them, WF 85), I suppose there's a reason to this change of names, but let's not dig any deeper… Colour: gold. Nose: it's a rather obvious, yet gentle peat ala Ardmore. Preserved plums and peaches, plus some bitterish herbs and this ginger that sometimes rises from Mainland peaters, I have no ideas why. Certainly something farmy, cow stable, horse saddle, also a little eucalyptus… Mouth: nicer on the palate, more on smoked limoncello and white peaches. I really cannot not think of Ardmore, I am sorry. Nice spices, around gentler Thai mixes. Pepper. Finish: rather long, smoky and 'green'. What I'm really missing from all these un-coastal peaters is… the coastal side. Peppery aftertaste. Comments: really good, but let me talk like a brochure: we're missing the Atlantic freshness. A wee bit… And sure that may only happen in my head. We've already tried some great ones from this range, especially an Uitvlugt 1997. Uitvlugt 1997? Rings a bell… Colour: white wine. Nose: at the Old Harbour in Marseilles. Indeed that would involve the right amount of fish and… pastis. Also fresh paint, tyres again, seawater, also some orchard fruits such as apples and pears, a wee bit of barbecued marshmallow (ever been a boy scout?) and perhaps a tiny touch of new leatherette. A drop of cologne: Acqua di Gio? Mouth: very good, goes extremely well after the Hampden and would explain that Monymusk is dirtier, more rubbery, certainly more on plastics and, as we sometimes write, 'new electronics'. Big saltiness again, fish and old tarry ropes on a boat, whelks (love love love whelks). I know not many people love whelks, that's why they're cheap ;-). Finish: long, very salty and very dry. Would be challenging to many, I think. The tarry side is just huge. Only the aftertaste is a tad 'too' dirty, with a feeling of having swallowed an iPhone 12 Pro Max. Comments: I love this but wouldn't argue if someone would claim that it's a little difficult. It is, and?

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As a cotton-mill-turned-distillery, what they don't know about dramatic transformations can be written on a grain of barley. Today, they transform local ingredients into smooth and honeyed single malts. Just a silly headline, don't bother (niaque means drive, or fighting spirit, more or less). Now they're currently under water in Cognac, because of a very severe flood of the river Charente. Courage and resilience are needed but they do have what it takes! First, an aperitif… Each and every Member must be of legal drinking age in its country of residence to be allowed to use the Service. If no such law exists in a Member’s country of residence, the Member has to be over 21 years old to use the Service. We have the right to ask you to provide proof of your age and/or to provide further identification to prevent underage usage and/or for any other legal or legitimate purpose. By using the Service, and by creating an account you represent, warrant and confirm that you are of legal age. The ultimate award of the night, Scottish Whisky Distillery of the Year, sponsored by Bruce Stephenson Insurance Brokers, was presented to Glen Scotia Distillery in Campbeltown. Part of the Loch Lomond Group, the distillery won praise for its commitment to the community, excellent product development and high-quality standards achieved in a challenging year. They also collected a Gold Medal and a Silver Medal in two taste categories. BRONZE MEDAL AWARD: The Vatting Series - 11yo The Speysiders (Ximenez-Spinola PX Finish); Murray McDavid

deanston | Malt - Whisky Reviews deanston | Malt - Whisky Reviews

Another one that I should have tried before, but years have only 365 days, have they not. Colour: white wine. Nose: sits right between the ueber-fruity 25 yo 'pop' one and the salty Signatory. It's even got this greasy fatness that we enjoy so much in several high-class malts, soy sauce, as well as a lot of crushed chalk the next morning after a rainy day. More or less. I may have said Hazelburn, you know. Mouth: no distillery should ever be overlooked. Extremely good Auchroisk, very tight, sooty, almost phenolic, greasy and, may I add, Springbanky. I have to say I'm not well-acquainted with Auchroisk and remember only too well the Singleton of Auchroisk of times gone by. So this is almost a revelation – well not quite but there, you get the drift. Finish: loses one or two points here, which happens pretty often as finishes tend to lose focus in many cases, and to get a little too dry and jumbled. Comments: Ohthrusk, your Majesty! This a blended malt. In truth you never quite know as I seem to remember Cadenhead were owning the brand name 'Burnside', directly or indirectly. So in theory, they could bottle 3 years old Girvan and call it 'Burnside'. On the other hand, Burnside's also the name of Balvenie when it's sold as blended malt (you know when Dufftown's Scrabble Club comes over with teaspoons and the ladies add a drop of Glenfiddich to each cask – benevolently, I've heard). So, what is this? Colour: straw. Nose: it's got the waxy purity of natural Balvenie. Mirabelles, apricots, ashes and flints, beeswax, tin box, popcorn, fresh oak. No Rio Carnival as far as aromas are concerned, but I've always rather loved this kind of self-restraint on the nose. Provided the palate will not be all on Quaalude, naturally… Mouth: I believe the cask has been leaking, because I get some typical notes of parsley and chives, copper, some sour oak, silver spoon, bitter ale, bay leaves, walnuts… What's missing is the fruitiness, it's almost as if it oxidised, as oloroso does. The thing is, I also like this very rare profile. Finish: long, bone dry. Walnuts, mustard, copper coins. Comments: as I said, the problem is that I like this style as well. I really need to go see a doctor. I'll say it again, I've always been a fan of this little 'budget' range. Some 18 yo Port Ellen for 25€, anyone? Granted, that was a long time ago… Colour: very pale white wine. Nose: paraffin and pear juice, I would say, plus lemon. Very elementary but I believe it captures the real style of the distillery. Mouth: very good, with a little toasted oak, otherwise apple crumble and again this dry paraffiny side. Finish: medium yet fat, sooty, slightly dusty and dirty but once again, that's part of the game here. Williams pear spirit. Salt and smoked salmon in the aftertaste – really. Comments: very very good and a clear BFYB whisky. The saltiness came unexpected. Great little whisky, great series.Elixir would usually rather select classic woods and distillate-driven bottlings. Or say 'distillery-apparent bottlings', yet a new unnecessary concept. Pff… So just like, say Cadenhead and as far as I can tell, they would rather lie on the other side of IBdom. You know, the resistance ;-). Colour: white wine. Nose: I was right (ta-dah), this is pure fruit syrup with a little honey and brown sugar. Apple, preserved pears, peaches, apricots, kiwis, muscovado sugar… With water: fresh baguette, leaven, silage, porridge, Heineken… Excuse me? Good, choose another lager yourself then (S.!) Mouth (neat): I'm not saying the hoggie played no part, naturally, and indeed there's a little 'leafy stout' from the wood, but other than that, orchard fruits are running free. Plums, apples, pears… It is almost moving. With water: it is superior. Barley syrup, preserved fruits, muesli, any fruit cereals, citrons, chalk, lemon zests… Finish: rather long, tarter, pretty nervous, refreshing, grassier. Having said that, some vanilla and coffee liqueurs and creams are occupying the aftertaste, and that's the wood. Comments: perfect, meaning without any flaws. The winners in the national awards programme for Scotch whisky have been announced following a St Andrews day dinner and celebration held in Glasgow last night. Did you notice that we did not do the bloggers' favourite joke, "the Skye is the limit"? De nada, my pleasure. Sometimes you just cannot beat a good Caol Ila session. They may not always score the highest, but I find it one of the most comforting and reassuring distillates to sit and nose away at. And, in times such as these, don't we all need a little comfort and reassurance? Palate: Butter toffee, then a slug of American cream soda; balanced with sweet oak and a light cinnamon spice.

Deanston, Balvenie Whiskyfun February 2021 - part 1 - Deanston, Balvenie

Let me leave the last word to Talisker (and make sure it wins this session, to give honour where honour is due). Colour: straw. Nose: extremely similar, with similar metallic touches, the usual mirabelles, beeswax and mead, and this slightly tired sourness that you would get from a wonderful Meursault… the next morning. I have to say I enjoy these mustardy notes too, as well as all these green walnuts. Pretty un-Balvenie – but is it Balvenie? – but really very nice. Mouth: it's fresher than the Cadenhead, and certainly much more mentholated and herbal after an excessively short fruity arrival. Then all things old waxes and polishes, old bottle of mead from under the telly at grandma's, bits of cigarette tobacco… This sure is an unusual adventure, one that I like. Finish: long, dry, bitterish, on Cynar and Fernet-Branca. Rings a bell? Quite bizarrely, the aftertaste will be rather more Balvenie-nish, with a return of the ripe plums, shall we say. Comments: these two old Burnsides have been pretty sketchy, but I suppose you can't only have 1970s or 1971s. They carry many charms. So the Belgian. Colour: straw. Nose: dipping your nose into a large glass of fruiticello. Indeed that doesn't exist yet but let's be creative and say that it would include citrus juice, melon juice, passion fruit juice and mango juice, plus a bottle of Absolut and a spoonful of agave syrup. With water: fresh baguette and chalk and porridge are up, but we're still having a huge quantity of fruiticello. Mouth (neat): oh so very Balblair! In truth I can't wait to bring it down to 45% vol. as I believe that's this make's ideal strength. For the time being, there are tiny touches of peary nail polish and varnish, which is absolutely normal. With water: yes, there, much better. Bananas and pineapples are chiming in, also starkrimsons and kiwis. Lemon squash, lemonade, and welcome hints of green walnuts to prevent it from becoming overly fruity. Yes that may have happened. Finish: medium, superbly fruity, rather on a banana and tangerine combo. Green walnuts and cinnamon in the aftertaste. Comments: a wonderfully structured ueber-fruity Balblair, a bit in the style of some 1970s Benriachs. Loves water. We're very close to perfection. These top people often had pretty tight and sometimes austere young to middle-aged malts. Looks like that's the case again here… Colour: white wine. Nose: sends shivers into your spine even before you have a single drop in your mouth, but that's not obligatorily a bad thing mind you. Bags of green lemons – tarter than lime – cider apples and starfruits covered with custard and a curious yet awesome herbal combo where I'm finding chives, mint and even a little garlic. Seriously, that's lovely. With water: yellow peaches and muesli, with bits of tangerines. Breakfast for champions – or bagpipers. Mouth (neat): textbook fresh and citrusy malt whisky from quiet refill wood. Some white pepper, more fresh herbs, and indeed, garlic. With water: a little rounder, with awesome touches of honeydew melon and just sweets. M&S assorted fruit sherbets, a shame that those are about to disappear from our shelves post-Brexit. Well I think we shall survive that challenge. Finish: medium, soft, fruity, easy. Comments: it's funny that we would remember the old official 8 yo here, but this is much better, I think. Do you remember that OB had been, very temporarily, part of the Classic Malts range? I don't think I've ever tried this one. It's all a little confusing at times… Or am I not paying attention? Colour: gold. Nose: it's a little troubling that we would not be too far from the Guyanese. This is even rather gentler, but there are olives, tar, tyres and liquorice. Some pencil shavings, cedar, lead… Some seawater too, while it would rather be an easier Hampden, globally. On the nose. Right. Mouth: easy? Not quite, as it would roar this time, feeling stronger than just forty-six, with rather a lot of rotting fruits (bananas), plus the harshest oils and always these salty fish, sardines, anchovies, olives. Yeah I know olives do not quite live in the high seas. Anyway, great Hampden, especially when you've had enough toying with water, pipettes or coffee spoons. As they all say, 'we did it for you'. Finish: really long, really salty, really tarry, and with a few drops of lemon juice for good mesure. Comments: I find it quite amazing that both profiles would be this close. Great rum that needs neither extra-volts, nor extra-watts.GOLD MEDAL AWARD: Artful Dodger Whisky Collective (Burnside) 1989 30 Year Old; Artful Dodger Whisky Collective You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. 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