Deanston 18YO Single Malt Scotch Whisky 46.3% 700ml
Quite aromatic, with balanced American oak notes. Floral, malty, grassy, vanilla and honey with hints of tobacco and nutmeg.
Sweet and spicy, citrus, barley sugar, gingerbread, Manuka honey and white pepper flavours.
Dry and spicy with a warming gingery honeyed tail.
About Deanston Distillery
Located on the banks of the River Teith, the story of Deanston distillery starts with the opening of cotton mill “Adelphi” by Richard Arkwright, known as one of the fathers of the industrial revolution. When the cotton industry declined, the workforce at Deanston Mill gradually decreased before it closed its doors. This heralded a new beginning, and a new craft, for the local community. In the years following the mill’s conversion to a distillery, the community would learn a new craft and channel its commitment to hard work and innovation into producing the very first bottle of Deanston Highland Single Malt Scotch Whisky.
The process begins with water from the River Teith, which flows over granite, making it very soft and perfect for making whisky. With help from the original lade used by the mill, the water is directed towards the distillery for use in production and powering the turbines.
All of malted barley is sourced from local farmers, before being milled into grist and tested by hand, to ensure the perfect mix of quick and slow natural sugars.
Once milled, the ‘grist’ goes into the open- topped mash tun, one of a handful still in use in Scotland, where it is mixed with hot water. The sugars create a sweet liquid known as ‘wort’, which slowly drains through the perforated copper floor for fermentation. This is measured and meticulously recorded by hand.
The liquid then flows to the Wash Back for fermentation where nature works its magic. Yeast and wort sugars interact and turn into an alcohol, known as ‘wash’. This process takes on average 100 hours; this is unusually long and produces fruity flavours as well as many of the other intricate flavours that define a Deanston whisky.
When it’s ready, the ‘wash’ is then transferred to the wash stills and heated by large copper coils to encourage evaporation. As the vapours rise up and condense, they move to the spirit stills. The unique characteristics developed during fermentation are further enriched by the copper.
The whisky is twice distilled - first, in a wash still and then in a spirit still where it separates into three sections: the head, the tail and the 'heart of the run'. The 'heart' is the interesting part; this is known as the 'middle' or 'spirit' cut. The heads and tails will be used in the next distillation.
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