The moon serves up a deep and brooding image from a distillery that flies under the radar.
The Dailuaine distillery takes its name from the Surrounding area literally meaning “Green Valley”. It’s a beautiful location just on the edge of the village of Aberlour in Speyside.
We love the bold flavours from within the Dailuaine house style. They create a unique combination of sweet and savoury that always combine to create single malts with great depth and complexity.
Dailuaine was the first distillery to have an iconic pagoda roof, which allows peat smoke to exit the malting while protecting the grain from the elements.
In 2013 Diageo invested £6 million in a state of the art bio-energy plant at the distillery.
In 1898 Dailuaine formed a company with Imperial and, somewhat bizarrely, Talisker on the Isle of Skye.
Green apple, bold, buttered burnt toast. Grassy and nutty with soft some spicy notes.
Swathes of vanilla and sweetness bolstered by toasted malt. Fruit strudel is acaentuated by a thick and creamy mouthfeel, with baked apples coming to the fore. With a splash of water, grassiness bursts through to highlight the distillery character.
Sweet red apples and honey with some naked cereals and vanilla as this whisky draws to a close.
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