A complicated malt, full and sweet, yet also citric-fresh, that can impress mightily.
Dailuaine works best served in a traditional whisky glass, neat or with a little water.
Expert ReviewsInsights from some of the best in the business
Barley, sherry and nuts on the substantial nose, developing into maple syrup. Medium-bodied, rich and malty in the mouth, with more sherry and nuts, plus ripe oranges, fruitcake, spice and a little smoke. The finish is lengthy and slightly oily, with almonds, cedar and slightly smoky oak.
Gavin D Smith, Malt Whisky Yearbook 2015, p.99
Rich and full nose, with plum, apricot jam and some treacle toffee. The palate is very full, rich, rounded and sweet with apricot and red berries. The finish is medium, fruity and sweet.
Dominic Roskrow, Malt Whisky Yearbook 2015, p.99
This is big, boisterous, and sherried, but there’s less of the gravy-browning elements you get from the other two; at Dailuaine it is fruit that is promoted alongside Seville orange, treacle, and the inevitable raisin and date. There are nods to PX sherry as well. Every bit as good as Mortlach.
Dave Broom, Whisky Advocate Summer 2013