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Dailuaine 16 Years Old Flora & Fauna
 43%   |    70cl

A complicated malt, full and sweet, yet also citric-fresh, that can impress mightily.

A complicated malt, full and sweet, yet also citric-fresh, that can impress mightily.

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"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

The perfect
SERVE

Dailuaine works best served in a traditional whisky glass, neat or with a little water.

Pairing
WHISKY &...

Dailuaine is a richer whisky and has a natural affinity with the intensity of a salty or mature cheese.

More food pairings

Pairing
WHISKY &...

Dailuaine brings out the rich complexity of character in venison sausage, parma ham or even mutton pie.

More food pairings

15 + 20 /40 87.500

Dailuaine 16 Year Old Flora & Fauna
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

Another well-kept Speyside secret.

Appearance

Rich amber; light mahogany.

Nose

Cheddar cheese rind, backed by old Madeira. After dinner mode continues with walnuts and light butterscotch. This settles and becomes more orangey.

Body

Full, rich bodied.

Palate

Straight, the whisky is full, sweet and warming.

Finish

Warming, with a light nutty aftertaste.

Information:

Distillery: DailuaineTM

Age: 16 year old

Strength: 43% ABV

Place of Origin: Dailuaine

Region: Speyside

Taste:

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

Nose:

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.

Palate:

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.

Expert Reviews
Insights from some of the best in the business

"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