Release No: 4
Dailuaine 14 Yrs - Cask Strength
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| Region | Speyside |
| Distilled | 14 July 2010 |
| Bottling Date | 15 July 2024 |
| Cask | #308852 |
| ABV | 57.7% |
| Matured at | KY15 7BU |
| Age | 14 Years |
| Bottled at | Auchtermuchty |
| Notes | 1st Fill Bourbon Hogshead |
| Bottles in batch | 246 |
1 Bottles Left
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Aromas of marzipan, vanilla, Scottish tablet, honey and ripe strawberries in a warming sunshine. Overall a sweet and fruity dram with a suggestion of lemon zest later on. A slight bitterness develops and quickly disappears again, not in the least disturbing. The finish is nice and creamy, and again a hint of malty bitterness at the end.
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Dailuaine was founded in 1852 by William Mackenzie. In 1916 a consortium of its customers purchased the distillery since William’s son Thomas died without heirs. These customers were blenders John Dewar & Sons, John Walker & Sons and James Buchanan & Co. That threesome would be amalgamated a decade later into The Distillers Company Ltd (DCL), the forerunner of present day Diageo. On the site is a beautiful row of old style dunnage warehouses that are no longer in use but serve as a landmark to the distillery. The malting floors are still intact but decommissioned for quite some time. Malted barley is bought in from a commercial maltster.
Water source: Balliemullich Burn
Malt source: Burghead Maltings
Capacity: 5.2 million litres of alcohol per annum
Location: Carron, Speyside
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Equipment
- 1 stainless steel full lauter mash tun (11.25 ton)
- 8 wooden washbacks (Douglas fir)
- 2 stainless steel washbacks, placed outside
- Fermentation time 46 hours *
- 3 wash stills
- 3 spirit stills
- Middle cut: not published
*Dailuaine makes a nutty spirit, but due to refurbishments at sister distillery Clynelish it switched to making waxy spirit, making up for lost production at Clynelish. This started in 2015 and ended in 2022, when Dailuaine switched back to a nutty profile. So the output in bottles may vary in character during those ‘waxy years’.
Aromas of marzipan, vanilla, Scottish tablet, honey and ripe strawberries in a warming sunshine. Overall a sweet and fruity dram with a suggestion of lemon zest later on. A slight bitterness develops and quickly disappears again, not in the least disturbing. The finish is nice and creamy, and again a hint of malty bitterness at the end.
Dailuaine was founded in 1852 by William Mackenzie. In 1916 a consortium of its customers purchased the distillery since William’s son Thomas died without heirs. These customers were blenders John Dewar & Sons, John Walker & Sons and James Buchanan & Co. That threesome would be amalgamated a decade later into The Distillers Company Ltd (DCL), the forerunner of present day Diageo. On the site is a beautiful row of old style dunnage warehouses that are no longer in use but serve as a landmark to the distillery. The malting floors are still intact but decommissioned for quite some time. Malted barley is bought in from a commercial maltster.
Water source: Balliemullich Burn
Malt source: Burghead Maltings
Capacity: 5.2 million litres of alcohol per annum
Location: Carron, Speyside
Equipment
- 1 stainless steel full lauter mash tun (11.25 ton)
- 8 wooden washbacks (Douglas fir)
- 2 stainless steel washbacks, placed outside
- Fermentation time 46 hours *
- 3 wash stills
- 3 spirit stills
- Middle cut: not published
*Dailuaine makes a nutty spirit, but due to refurbishments at sister distillery Clynelish it switched to making waxy spirit, making up for lost production at Clynelish. This started in 2015 and ended in 2022, when Dailuaine switched back to a nutty profile. So the output in bottles may vary in character during those ‘waxy years’.
