A complicated malt, full and sweet, yet also citric-fresh, that can impress mightily.
"A delicious bottling from a rather obscure distillery. Big, rich, sweet and smoky, with a very smooth mouthfeel and plenty of fruits and spices."www.awardrobeofwhisky.com, 2011
Dailuaine works best served in a traditional whisky glass, neat or with a little water.
Another well-kept Speyside secret.
Rich amber; light mahogany.
Cheddar cheese rind, backed by old Madeira. After dinner mode continues with walnuts and light butterscotch. This settles and becomes more orangey.
Full, rich bodied.
Straight, the whisky is full, sweet and warming.
Warming, with a light nutty aftertaste.
Age: 16 year old
Strength: 43% ABV
Place of Origin: Dailuaine
in brief… An unusual combination of freshness and richness.
in a sentence… A complicated malt, full and sweet, yet also citric-fresh, that can impress mightily
A deep nose. The immediate impression is of Cheddar cheese rind, backed by old Madeira. The after- dinner mode continues with walnuts and light butterscotch, but after a while the whisky settles and becomes more orangey - old oranges, with hard peel and over-ripe inside. With water, the cheese rind becomes cheesecloth then damp muslin; the old orange becomes fresher, with some lemony notes - like a mixture of orange and lemon juice, then settles as candied peel. The nose is an interesting combination of freshness and maturity. Some sandalwood after a while, and light toffee, which increases over time.
Straight, the whisky is full, sweet and warming. Reduced, the profile is similar. It retains its citric freshness, but with deeper currents, and a trace of Highland toffee.
"Barley, sherry and nuts on the substantial nose, developing into maple syrup. Medium-bodied, rich and malty in the mouth, with more sherry and nuts, plus ripe oranges, fruitcake, spice and a little smoke. The finish is lengthy and slightly oily, with almonds, cedar and slightly smoky oak."
Gavin D Smith, Malt Whisky Yearbook 2015, p.99
"Rich and full nose, with plum, apricot jam and some treacle toffee. The palate is very full, rich, rounded and sweet with apricot and red berries. The finish is medium, fruity and sweet."
Dominic Roskrow, Malt Whisky Yearbook 2015, p.99
"This is big, boisterous, and sherried, but there’s less of the gravy-browning elements you get from the other two; at Dailuaine it is fruit that is promoted alongside Seville orange, treacle, and the inevitable raisin and date. There are nods to PX sherry as well. Every bit as good as Mortlach."
Dave Broom, Whisky Advocate Summer 2013