Blog Post Three: Now I'm getting the hang of this…
Never liked Deanston in the past, but a chance meeting with their new distiller and their new spirits a few years back changed my mind.
So I am more that happy to see good aged Deanston on my shelves. Bourbon oak matured.
576 bottles only and tasting according to Cadenheads of, "Almonds, dry roasted nuts and kiwi fruits. Finishes with hints of ginger and thyme."
Sounds really tasty to me.
But here's another review from a good client of mine, Craig, "Nose: a high-toned, austere nose; some yeastiness and sulphur; a tad raw with some ethanol but all very real and keen; sweet cereal notes, such cut grass and reaped barley spears; some fresh Anzac biscuits, brittle with golden syrup; cider apple slices and pineapple rings; table grapes too, giving a tart aroma; newly dropped pine cones; some raspy barrel-char.
Palate: soft and mildly oily on entry, the body is medium and quite taut; some green grapes, a gooseberry, and sliced kiwi fruit (including some of the skin fuzz!); it gets chalky quite soon.
Finish: a medium length finish; a shake of white pepper on ginger skins; drying out, more from the alcohol than from the oak spice; it concludes with dry grass and a touch of bitter herbals.
Verdict: Like an Aultmore that has taken to flagellating itself: ascetic. An acquired taste, but it’s as crisp and clean as they come. I like dry malts and I'm liking this. It's the polar opposite of the modern, sweet, "commercial" style. I expect some headspace will air it out a bit."