Dailuaine

Fauna & Flora, 16 years

Nose: Tons of mocha and coffee. The peel on one side and orange rum / raisin embellished with dried fruit.
Taste: liquorice, slightly watery. Lots of lemon and balsamic vinegar, nuts and cherries in brandy.
Final: Seems short at first, but it comes back on the mocha, dark chocolate with orange and chocolates with brandy. There is also precious wood and mint.

Amber color.
The nose is marked by sherry. Rich and complex. Wood, dried fruits, cocoa, coffee. Very pleasant. Well balanced.
The mouth is a continuation of the nose. Lightly.
Final slight, rather short (too).
A nice sherry. Too bad the finish is so short.

Color: amber / deep gold
Nose: Complex and rich. Marked by the nuts, coffee, newsprint paper. A smell like "Rum Baba. "
On ventilation, it becomes a little more pungent with a slight smell of dust, prunes and / or other fruits that mix with hints of grain.
Afterwards, perhaps strange feeling, but it seems to smell of plastic ...
Taste: Fluid hot and pretty woody perhaps mineral. Marked by coffee, nuts, wood. Not enough expressive / powerful for my taste. But enjoyable nonetheless.
Finish: Long. In the continuity of the mouth with nuts, fruit in the background. And still that strange sensation of plastic that makes the persistence of this final.

Dress: old gold and caramel
Nose: first on the ash and rubber. Then there are notes of caramel, red fruit (cherry, currant, black currant) and candied fruit, fruit paste. The notes of caramel then develop on chocolate, cold coffee diluted. Indian spices as well. A bit of green tea with aeration. Gradually, as the nose develops, the rubber goes to the background, but never completely disappear. After a little more time balsamic vinegar appears.
Taste: sweet and round, little watery, but the mouth grows and gains in power gradually. The alcohol adds warmth and spice at mid-palate and then diminishes after a few tens of seconds. A little less complex than the nose was, mouth, however, expressed on very similar notes, but more melted.
Finish: In line with nose and mouth, a nice acidulated fruitiness in swallowing which fades in a few seconds to make room for more woody notes, slightly smoky, the core of fruit. Medium length.

Nose: Immediately fruity on the red fruits,some honeyish red wine smells, mulled wine spice. A profile winey very, but in the sense of a sweet wine festival.
Mouth: rather sweet and pleasant, then a sensation of black tea and cut grass, spices, cardamom and pepper.
Final: Sweet on spices, a touch of coffee crea, the wood of the barrel is felt also.

Color: Amber
Nose: very sherry, requires proper ventilation.
Once properly ventilated nose begins on caramel, prune, cocoa and vinous notes.
It then evolves on spices, dried fruits and orange.
Taste: The sherry is very present in the mouth too, on the nuts, chocolate and vinous notes.
Looks like an old Armagnac.
It then evolves on the almond paste.
Mean final on sherry and a slight astringency.
The barrel has somewhat too much marked this malt.

The nose is marked by sherry (dry enough). It contains a beautiful blend of dry fruits (hazelnuts), caramel, spice and a light oak.
The palate is rich enough, it accurately captures the aromas of the nose and a touch of roasted almost chocolaty.
Very nice finish on a mastered wood and notes of peanuts.

The nose opens with a nice sherry, dried fruit, almonds in the lead but also nuts and dried dates. It progresses to dried fig, with a dual aspect, sweet and astringent, butter brings gentleness and binder, licorice, banana. And then after the explosion: varnish, strawberry jam, hazelnut ...
On the palate, the attack is sharp and woody. Developes on sherry, caramel background, red fruit, compote (therefore exacerbated with an acidity) of fresh fig, exotic fruits, licorice, spices (black pepper, caraway).
The finish of very beautiful length and a good intensity is dominated by the bitterness of liquorice sherry. It is accompanied by orange marmalade, spice and licorice reinforcing, by growing bitterness.
Whisky very, too nice, as well as to tasting and drinking.

N: sherry, plum, pastry, chocolate, black pepper, long balanced like a lot
M: dark chocolate, creme brulee, marzipan, interesting
F: long, marzipan, bitter orange, beautiful balance, round, beautiful, beautiful sherry under control.

Nose: red fruit
Palate: Sherry, cherry brandy
Final: Vinous, rubbery, dry

Color: Amber
A very pleasant nose marked by sherry and that special smell of plum jam often associated with sherry in my notes. A slight bitterness (cashews) and touches of cocoa.
The palate is soft and has the same chocolate notes as the nose, same presence of sherry, all perfectly melted and well balanced. The notes of dried fruits are also found giving a nice complexity to this whisky which, without being truly extraordinary, remains nonetheless excellent.
The finish is long and warm where hints of sweet sherry are not absent.
A perfect example of what can be an enjoyable whisky aged in sherry casks.

Color: Tan
Nose: Sherry, certainly. Brown sugar and corn syrup galore. Roasted almonds with sugar. Pralines. A little sticky and syrupy. Would there be dye in there it would not surprise me. Evolved over a more fruity frame that brings acidity salvation. First orange marmalade and a touch of lime. Crepe sugar / lemon.
Palate: Easy, flexible, almost too much: A small hollow is quickly felt. A little excessive reduction?
Mouth extremely creamy, always marked by aromas of marmalade, Demerara sugar, and dried fruit. Alcohol increases, the mouthfeel is good. Develops gradually over much of the aromas and spicy woods: It is gradually shifting from an orange-chocolate ganache with hints more acres of burned wood, tobacco chewing.
Finish: Very long, with some tarry bitterness , like pulling on a pipe that was not curetted long.
Comment: A big fat Sherry creamy, fruity and syrupy to Benrinnes or Dailuaine, which is not really in the lace, but which eludes stereotypes through this beautiful duality between the elegance of the fruit and the roughness of the wood . It's good where it goes, even if it deserved a few more degrees!

The nose is pretty on the sherry, fresh, young. Tangy, fruity notes and a little sulfur in the first tastings. The acidity is balanced by notes of warmer buttered mocha toffee notes...
On the palate, fairly acidulous, sherry fruity, spicy, racy, exotic notes. More bitter end (orange marmalade), spicy. It is better than at the opening of the sample, which initially gave off rather overwhelming sulfur notes (but is it just me?). The nose is his strong point.

Appearance: light amber, some legs flowing fairly quickly
Nose: mild to moderate alcohol well-integrated classic sherry on nuts and other dried fruit, caramel, chocolate, malty sweetness, lightly woody drought
Taste: mild to moderate (seems too much diluted), on the same conventional sherry then at the nose but with more drought (nuts and wood)
Finale: Short to medium
Conclusion: pleasant whisky without flaws but without the personality to stand out from others.

Nose: Gourmand on sherry. Sweet, fruity with light smoke. Prune, cherry, blood orange. After aeration, the nose becomes drier with notes of nuts, almonds. Lightly woody.
Taste: classic Oloroso sherry. Warm and slightly alcoholic. Brandy fruit, cherry, plum, spices, too. Slight woody astringency.
Finish: Long on spices, fruits and a slight woody astringency .

Nose: sherry, no doubt. It begins with notes of caramel (almost sugary rum), it continues on earth and ends up back on carrot soup. After opening, toffee and carrot soup gradually fade. Then you can feel a little sulfur. Very nice candy smell (marshmallow?)
Taste: behind the nose which was more promising. Very smooth, a very diluted caramel syrup. There is a taste of sweet spices. Dram marked by the wood, but without astringency. Touch of vanilla.
Finish: rather long, on wet wood and spice. Little bitterness.

Nose first on a sulfur / burnt tires as I do not like it, but also dried fruit (raisins) and nuts behind. Probably reduced. After a good half hour evolves on a nice fruitiness (peach ....).
Taste: the burnt plastic, but then softens but the persistence of plastic does not please me. Green grass. Peak of fruit (apricot).
Finish: quite short (except plastic), a little salty

The nose is clearly dominated by sherry. The rancio, figs, raisins and berries offer a very smooth and balanced whole. The alcohol does not seem very high. Aeration makes one forget the red fruit, with a nose starting still starting on very sweet sherry, chocolate, before evolving into a citrus touch (grapefruit) and wet seaweed. The whole is melted and announces very smooth whisky, aided by some floral scents escaping from the nose.
The palate presents medium power, if not rather weak. Opening on the dark chocolate and woodsy, it offers a balanced sweet / acid balance, staying on the influence of sherry never too dominant, the alcohol helping to make this whisky actually quite fluid. Very discreet notes of fresh grass appear after aeration, which does not make itevolve, if not make him lose the punch that was missing quite a lot.
The finish is much sweeter and smoother than the mouth, on chocolate liquor and praline, and a slight citrus edge. Medium length.
In conclusion, a very sweet and charming whisky on the sherry and chocolate. But apart from the end of nose on citrus, very classic, and an overall lack of power.

Nose: dried fruits, tobacco, raisins, soft attack and .discreet alcohol Toffee (a little dark chocolate?), sweet like caramel, sugar candy.
Palate: Alcohol also discreet, slow attack on chocolate, black tea. Less complex than the nose promised ...
Finale: medium to long on tobacco, chocolate.

Promising nose, more complex than the palate.

Dailuaine

Berry's own selection, 1974

Dailuaine

The WitC's Bottlings 1998

Dailuaine

Daily Dram: Adieu Lina!

Dailuaine

Provenance : 9 years, Autumn distillation

Dailuaine

The ultimate single malt collection 1997

Dailuaine

27 years old, 1983

The nose is reminding me of a basket of yellow fruit. As powerful as concentrated, it smells peaches, nectarines, sherbet, syrup ... This is an extremely good fruity and complex melt, even if we wait a while to get the full potential. Some other flavors are trying somehow to get a place: there are yeast, honey, vanilla, and a bit of edge plants (underbrush). Aeration allows spices (paprika, pepper, light salt) to show and, finally, pastry flavors (mocha cake), the only real counterweight to this very beautiful fruit.

The palate confirms the nose : it is very fruity (pears, nectarines, apricots), after an attack on very warm hazelnut and chocolate, which gets better after venting, she will get to pastry. Following this fruity cascade excellently framed and integrated, we have some citrus and just a little smoke on the finish. The whole fruit remains clear, as linear as well.

The final, stays long in the same register. It has a beautiful dominant yellow fruit, with a little fruit skins giving a rough thing to, as well as spice and minerality to finish.

In conclusion, a very good whisky oriented fruity, that needs a little time to fully express itself.

Color: gold

Fresh nose. Pear as a fruit that reminds me of a Pim's with pear. I mean, the inside:). That's greedy. Some coffee and honey too, but discrete.
The smell of the cake aforementioned comeback following the aeration.
Further, I feel the dust of ground coffee beans and a good dose of black pepper. Yes clearly this much black pepper. The fruit, it is only vaguely visible. But still there.
It's well done. With a little water we get a smell of coconut in a bag and some lemon and orange candies. the small ones, in gloss packaging, which are often given in some restaurants with the bill
Or even the smell given off by the medication Exomuc once diluted in a glass of water ... Comparisons stop here:)


Mouth hot and cool enough in attack. It becomes warmer then and still pungent, or even a little more.
Aftertaste quite green with a slight bitterness. It's hard for me to describe everything. In any case, we keep the pepper nose. Its texture is a bit rough on the inside of the cheeks.
And then always some flavors that I can not name ...


Long and fruity than the nose also makes a good reminder of that. With a touch of honey, like the nose, but much more pronounced and persistent.
Also with the continuity of pepper spice gives a good return on the palate.
It is very nice but the final figure breaks too abruptly.


Comment: Whisky well structured and well built. I like the continuity of flavors. Find them everywhere and not necessarily in the same order or with the same intensity, it is very nice:)
And then there is quite rich and well balanced. Great tasting time.

Color: old gold.
Nose: Heavy on the nose, tingling of alcohol, after a while it changes to fresh oak and a wood fire pit with fruity touches like banana and nectarines.
Taste: Heavy taste on vanilla tones with fruity touches, would surprise me if it's not cask strength.
Finish: Firm finish, very peppery with flavors like vanilla and butterscotch. Very long finish with sweetness coming at the end.

Colour: Gold.
Nose: Smooth, light, fresh, round, floral, and fragrant. Smells good the Speyside.
Taste: Oaky, juicy, rich, slightly smoky, on sweet fruity notes, some peach, guava and papaya. The mouth feel is very pleasant, rather big, intense but most enjoyable. The finish is long, rich, intense, fruity, rather big and syrupy, with a faint astringency.
Impression: This is a rich, rather full bodied whisky, with a nice structure and balance. A very good whisky to share with friends.

Nose: fruity, peach syrup, walnuts, almonds, a little alcohol, beeswax. End.
Vanilla and some spices. Few drops of water allow it to better express himselve.

Palate: concentrated, fruity, powerful

Finish: very long and in the continuity

Appearance: Yellow gold
Nose: Medium intensity, alcohol fairly well integrated, creamy, white chocolate, cereals, fruit from the orchard, slightly minty, hints of aromas of roasting
Mouth: Medium intensity, well integrated alcohol, fruity attack, then freshness (mix lemon / mint) and and soft pepper
Finish: Medium
With water: Substantially similar nose, more pepper on the palate disturbing the balance of the whisky. The finish is longer.
Conclusion: A fine fruity whisky with added other aromas, I like the nose, the mouth and the finish

Nose: grainy, malty. Almonds & custard. Baked apple and cinnamon. Black Forest cherry, kirsch & cream. Apart from this register there's also a bit medicinal, with licorice and black tea. A mineral side is also emerging (copper, ash).
Mouth: rather powerful, but melted. Spices emerge, with cherry & cooked fruits. Slight bitterness of black tea. A veil of smoke and incense at the end.
Final: develops notes of dry wood with roasted accents (sherry ?).
Conclusion: A nice set.

N: apple overripe vegetables is good kirsch
B: apple chard kirsch
F: not very accurate long

Colour: pale gold
Nose: fruity, lemon, citrus and bitter orange.
Then come the almond paste and spices.
Pretty basic but pleasant.
In the second nose some waxy notes appear .
Taste: Citrus fruits are present in the mouth, mixed with very ripe or tewed fruit.
A good dose of spice, cinnamon and ginger and a little nuts.
Finish: Quite long on sweets.

Colour: Straw yellow, white wine.
Nose: nose first an explosion of red fruit coulis, cassis sorbet or raspberry. Then very quickly, the wave subsides, giving way to notes pastry, all evokes a strawberry charlotte. This wave becomes progressively sour candy to raise some chemicals.
Taste: greasy, messy enough impressions, the pungency and bitterness are spoiling the whole.
Final: In the wake of the mouth.

Comment: I lt makes me think a lot Linkwood: a very nice nose, a mouth, but an unbalanced on a wooded bitterness. It's a shame. The addition of water weakens the nose, and of course, increases the bitterness in the mouth to the point of increasing its imbalance.

ose: white fruit, cereal, beer, lime, mint. Floral, waxy and powerful.

Palate: Fruity, waxy, lemon, spices. More floral and drinkable with a little water.

Final: waxy, fruity, beers, floral, honeybread. Long but a little weak. After aeration, appearance of a small note of aspirin.

Comments: Nose very pleasant but a bit unbalanced at first. The scale is balanced after a minute or two and then it becomes assertive (honey lemon). The palate is powerful on the lemonade with honey. Long finish but falls a little too quickly without the addition of water (which also highlights aspirin and spices).

Color: Gold
The first nose is a bit aggressive, some tingling, which thankfully fade rather quickly, eliminating at the same time those discrete medicine notes. Then appear beautiful notes of honey and wax, fruit as well.
The mouth is first rather massive, marked by alcohol and again, just like the nose, these relatively unpleasant notes are fast disappearing to make way for a nice mix of fruit, honey and wax and spices. Once past the first impression, this whisky is becoming more and more enjoyable, albeit with some pleasure limitations . We feel that the fruits want to express, but they are countered by a kind of metallic impression that makes an end to the evolving of pleasure.
The finish is long and warm, pleasant and fun that was lacking in the mouth is very present here.

The first nose is vinous and dense. Fun? Not really, but let's see further. The changing face of black currant, mold or humus rather, jam melon in Spain. Then it returns to the wine with turpentine on a background delicately vanilla flavored. On the palate the attack is frank, almost bitter, very dry. The tannins are next to the black pepper and mineral. Mingle with black fruits, from zan (licorice synthetic), some ginger paste. The finish is first on the mineral, plastics, sand, salt and rare herbs. At the very end an interesting point of ripe blackberry.

Color: Gold

Nose: The pastry and apples fit into notes of green wood, vanilla. Aeration opens up great baked banana, rose - mei kei read - giving the impression of being in front of a donut from Asia. The fragrance of dry white wines make it austere and we find the milk chocolate. It derives even on chemical scents - clay - because of its pleasant odor spectrum, scalable, but not enough to truly enchanting and exotic to his work.

Mouth: Open on alcohol but rich enough. A bitter spicy - cinnamon mixed with ginger - binds to chocolate aromas associated with almond and hazelnut. It also detects menthol. The melt in the mouth is not exciting, gourmand notes being diminished by the overflow of spices and alcohol.

Final: Salted butter and hints of exotic fruit (banana dominant) covered in chocolate with cinnamon, which soothes the soul. Peppercorns are also present, giving much spice (Rest on the front of the tongue).

In summary: A nose chameleon continues to evolve. A mouth too marked by spices, which covers part of the greed that love this whiskey. The finish is not urgent but still enjoyable if you like pepper. A drama of great complexity, but that is not always an equilibrium model.

Nose marked by a strong presence of fresh walnuts and green almond. I find a great freshness to the nose.

Mouth: I find the mouth completely unstructured. First, alcohol is like a shot and then comes a certain roundness and finally the aromas. The aromas are like imprisoned by alcohol.

The final will be developed on the nuts fresh and stale smoke.
Adding water brings hints of vanilla.

Nose: There are apple, caramel and lots of spices, including cinnamon and pepper (gray / black). It reminds me of tart tatin.
Palate: Dry and warm, mouth confirms the impression of the nose, immediately on the yellow fruit, a trio of apple, pear, quince and therefore a lot of pepper, too. The alcohol is well integrated.
Finish: Good length, always on the same flavors (and nothing else to be added).
Overall impression: A nice malt drink, some fifteen years, which seems to come from a Speyside distillery ... but which one?

Color: Pale amber.

Nose: First nose speaks rather well. Fairly concentrated, and quite some fruits. Nevertheless, the whole thing “sounds” a bit artificial, without being too ostentatious though (industrial cake with candied fruits, tinned pineapple syrup, candied melon skins). Light flavors that strangely mix fresh fish and fruits, like in those perfumed ointments used for baby cares (Mitosyl someone ?)

Mouth: Starts quite softly, not unlike a fine mellow plum brandy. Then, the mouth gets more complex. Fresh fish and cooked fruits (apricot tatin?) are back along, while the mouth gets hotter and more powerfull. A very Old Pulteney or Bruichladdich-like combo.

Finish: Consistent regarding the mouth. Nothing to add.

Comment: A malt crafted for a Sushi bar?

Nose: fruit tart and fresh touches (mint / anise) in the background. Dust. Then Arabic glue hints (almond). Roast notes.
Mouth: rather oily and delicate attack then brighter and alcohol. Lack of material. Disappointing in the light of the nose. Difficult to discriminate scents.
Bitter finish and no more expressive than the mouth
conclusion
Well, no defects as balanced, but finally very little to tell, globally.

Colour : Gold

Nose : We start with honey and wax. Slight acidity, with some lemon. Smells like a young Clynelish, with a little bit more acidity. Some sweet almond. Some whiffs of white alcohol, "eau de vie". The alcohol is not very well integrated. Green apple. We start off good, but overall, a bit disappointing. Quite artificial.
Some coconut.

Mouth : We remain on notes of green almond, honey and wax. The alcohol is too noticeable and too "white". It's not very seductive, maybe too young. Aftertaste : paper, a bit artificial. At the end, a bitter taste undermines the whole dram.

Finale : Long, on cardboard.

Conclusion : Nose is quite nice at first, but it all becomes quickly artificial. Nose and mouth are mainly on white alcohol. Too bad.

Dailuaine

Rare Malts 22 years

Dailuaine

1981