A 2015 addition to the Deanston range, this expression has been matured for 18 years in ex-bourbon casks, including a finishing period in first fill Kentucky bourbon casks.
Deanston – one of the strangest looking distilleries I know (a former cotton mill) – was purchased by current owners Burn Stewart Distillers in 1990, after it had ceased production in 1982 for over eight years. This is production of the early years.
Deanston 18 Year Old (46,3%, OB +/- 2016, first-fill bourbon cask finish)
Nose: starts a bit musty, ponderous and even slightly sulphury. Then sunflower oil, sweet toffee notes, candy sugar and a little caramel. Porridgy notes and shortbread. Some creamy vanilla as well, maybe vanilla latte. Clears up after a while, but it never convinces me.
Mouth: very sweet and smooth. Oranges. Hints of buttered toast. Toffee again, with some chocolate. Lots of cereals and honey, with light woodspice in the background (pepper, ginger).
Finish: medium long, on orange peel, malty notes and spices.
Not really my style, I’m afraid. I’m not a fan of porridgy and fudgy whiskies. I expected more freshness from 18 years in ex-bourbon wood. Prices seem to vary from € 75 to 110.