On the label of this Dailuaine 20 Year Old there’s a representation of sulphur dioxide and hydrogen sulphide. Two sulphur molecules, one is fine in whisky (for most of us), the other reeks of rotten eggs. I wonder which one can be found in this bottling from That Boutique-y Whisky Company.
Dailuaine 20 yo (50,4%, That Boutique-y Whisky Company 2019, Batch #4, 442 btl.)
Nose: quite friendly, with golden apples and plenty of barley notes, some biscuits and hay. Oak spice provides some depth. Honey, hints of orange peel and a very pleasant sweet-and-sour, fruity edge, maybe roasted pineapple with a hint of verbena. This toasted note could be a sulphury element but it’s entirely pleasant.
Mouth: mint, aniseed, verbena again, mixed with a lot of lemon zest, juicy pear and some wood, and light tannins. Sponge cake and burnt brioche. There’s quite some weight, with hints of the recent (fruitier) Mortlach bottlings. Sweet oranges, peppery notes and beeswax.
Finish: medium length, with more herbs, coconut cream and oak spice.
I found a sample of this in my Advent Calendar, and it’s a great cherry-picked dram. Dailuaine is not always a highflyer, but this is attractive and complex. Still available from Master of Malt for instance.