Dailuaine distillery lies tucked between the foot of Ben Rinnes and the River Spey. The name is taken from the Gaelic ‘dail uaine’ meaning green valley, and it’s a title that sits well with the verdant, dew-fresh origins of this naturally fragrant Single Malt Scotch Whisky.
Dailuaine was founded in 1853 by farmer William MacKenzie, the distillery has been rebuilt several times, just like its contemporaries along the Spey valley. In 1889, it was the first distillery to be fitted with architect Charles Doig’s pagoda roof.
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, one of the clearest indications of how the old ‘Strathspey’ style was changing.
At the end of the 19th century, Dailuaine was the largest single malt distillery in Speyside and also one of the most innovative in terms of design.
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.
Barley sugars, citrus, peach, and tropical fruits, pineapple. Green apple, bold, buttered burnt toast. Also, some spicy notes, cinnamon.
Big obvious vanilla sweetness plus some toasted malt, toasted wood spices, all spice, honey, distant beeswax and a bit minerally - earthiness. Thick and creamymouthfeel, apples again.
Sweet red apples, more honey and a bit of wax, some cereals, vanilla. Coconut here as well some nice beeswax & pepper. Also, sour and bitter as a grapefruit. Light pepper, spicy.
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