At the end of the 19th century, Dailuaine was the largest single malt distillery in Speyside and considered to be one of the most innovative designs. Built in 1851 by William Mackenzie, followed by a complete rebuild in 1884 saw the installation of Scotland’s first pagoda on a kiln whose pitch was deliberately steep to minimise the contact time between peat smoke and drying malt - a clear indication that the ‘Strathspey’ style was changing.
While the current 6 still and condenser configuration suggests a lighter style whisky, the long fermentation and rapid distilling actually produces a 'heavier, meaty" spirit that matures with a rich sweetness. Total worldwide outturn: 288 bottles.
Nose: Stewed fruit intertwined with roasted hazelnuts and dark chocolate.
Palate: Forest berries combine with flavours of bitter orange and brown sugar.
Finish: Long, full finish with citrus and oak.
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