Minis – Dailuaine 10 year 46%

Deprived of whisky festivals and tasting events, online versions aplenty have sprouted up all over the place!

As for our three whisky tasting groups based in Mumbai? We’ve also switched to catching up virtually… which enables me sitting here in Nurnberg to have an opportunity connect too.

Truth be told, our Bombay Malt & Cigar group is a rather international lot. As things started to shut down, one member was in his UK home, another in Belgium, of course I’m here in Germany, leaving only two anchoring our Mumbai presence. With the booze shops in India firmly shut, supplies dwindled.

So what did our gents chose to accompany their cigars? We had a Glenlivet 12 year, Glenfiddich 18 year and Bowmore 100 proof… and me? What did I select? In our last gathering I cracked open a big bottle so this time was more sensible and went for a mini…

Dailuaine 10 year 46% (Douglas Laing’s Provenance) 

  • Colour – Like a pale white wine, almost without any colour
  • Nose – Mmmm apple sauce, then a bit salty, sweet, reminded me of sesame snaps, then revealed a copper quality, a bit vegetal, sweet hay, then saline and leafy, increasingly woodsy, even a bit toast, sour mash then back to butterscotch cream
  • Palate – Cooked fruit and cream, malty, barley… it continued to evolve, nice and oily,  shifting between sweet and a hint of bitter, chased by light pipe tobacco
  • Finish – A nice spicy zing, ginger, cloves and cinnamon with a bit of bitter bark and more of that slightly metallic twang with a touch of minerals too

There was enough going on here for it to be interesting yet was somehow personable too.

I tried to find out more – checking the options on Master of Malt to see what might be a likely candidate for inclusion in the advent calendar.

I can’t say for sure, but think what I tried may be from Cask 11618… If correct, the folks at Master of Malt have this to say:

A single cask bottling of Dailuaine single malt, independently bottled by those ever-wonderful Douglas Laing folks. This whisky was distilled by Dailuaine back in January 2007 and left to age in a refill hogshead for 10 years. In February 2017, it was bottled as part of the Provenance range with an outturn of 357 bottles.

  • Nose: Oily malt balanced by gristy sweetness, followed by a touch of heather honey.
  • Palate: Buttered bread, fresh ginger, sliced apple and a subtle hint of toasted barley smokiness.
  • Finish: Mineral hints linger on the finish.

The other option could be Cask 11777 (Mar 2007 / May 2017) however the tasting notes don’t jibe and specifically miss the clear mineral qualities found in the one I sampled.

Either way, you can find a cousin of this bottle in Europe for around EUR 45. Quite reasonable for a decent dram….

Here are a few others I tried from my advent calendar minis:

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That Boutique-y Whisky Co – Dailuaine 15 Year (2018) 47.5%

For our That Boutique-y Whisky Co samples from Master of Malt, we deliberately focused on distilleries not yet sampled in their single malt avatar.

We began with a whisky from Speyside – Dailuaine. Part of Diageo stable, it is rarely seen outside blends… in 2005, it seems only 2% of the distillery’s output was bottled as a single malt.

Fast forward a bit and Diageo finally did a “Flora and Fauna” bottling, describing it as:

Sweet, nutty and rich.. This is not just an after dinner dram, it’s an after-dinner mood in a liquid. Thick, rich yet pleasantly, palate-cleansingly sweet. Try Dailuaine whisky with the cheese course, or just nose the cheese rind, fruit and citrus aromas hidden in its depths.

What did we think of our TBWC sample?

Dailuaine 15 year (May 2018) 47.5% Batch 2, 950 bottles

  • Nose – It initially came across as young and fruity, dripping in honey, then shifted and began to reveal a more vegetal sour dimension, organic and musty, leafy, woodsy even a touch of hay, yet still sweet and delicious
  • Palate – Very easy going yet with a bit of spice too, straight forward with more of that slightly sour element, then spice… Revisiting after some time, the woodsy quality was even more apparent with a nice light oak, something of depth and character in this one yet still approachable
  • Finish – A touch bitter

After time, yet comfortable like a cashmere sweater… even the gentle soap used to wash one too! We found the nose a bit more interesting than the palate. Overall it was an excellent introduction and a terrific way to kick off our evening!

Dailuaine 15 Year Old - Batch 2 (That Boutique-y Whisky Company).jpg

And what do the folks over at That Boutique-y Whisky Company have to say?

The Dailuaine distillery lives up in the Speyside region, and has done since 1852. It was home to Scotland’s first pagoda roof, an architectural element used by quite a few Scotch whisky distilleries over the course of history. Sadly, the Dailuaine pagoda roof burnt down in the early 1900s, which did stop production for a short while, but soon enough they were back to it! Interesting to note that until recently, some of the condensers at the Dailuaine distillery were made from stainless steel instead of copper, which resulted in their single malt having a touch of sulphur to it – some people are well into that, some aren’t. Our Dailuaine label features a pair of sulphur molecules, one seems to be nice and the other seems to be some sort of terrible nightmare creature from the netherworld. Steer clear of that one.

Tasting notes:

  • Nose: Meaty at first, with leafy hints and molasses developing later on.
  • Palate: Barley sweetness, juxtaposed intense oak spiciness.
  • Finish: Lingering red berry and cinnamon.

Depending on where you acquire it (if still available), a 50 cl bottle would set you back approximately £55.

Dailuaine B2.jpg

What other That Boutique-y Whisky Company samples did we try?

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