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| Hi, this is one of our (almost) daily tastings. Santé! |
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February 12, 2021 |
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I always loved to taste Deanston, and actually all distilleries. They're no big names, but they're growing and some are about to overtake some much bigger names, as far as quality goes. I would day Deanston is a perfect example. |
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Deanston 10 yo (46%, Cadenhead, Original Collection, 2020) 
This is 80% ex-bourbon and 20% ex-Madeira. But which Madeira? Oh and indeed the Original Collection was back last year. Colour: straw. Nose: the Madeira does the job. Good sweet mustard and walnut cake, stout, sour breads, yest extracts, a touch of horseradish, also something musty, old wine cellar, old empty barrels, flints… Mouth: clearly some action. Drops of sweet malmsey, sweet mustard again, wholegrain bread, gingerbread, some chilli sauce (sriracha and such), walnut cake, Guinness… I am rather a fan, there's really a lot happening in there. Finish: long, more honeyed, fermentary, and clearly on Madeira, or some Marsalas. A lot of high-honey gingerbread. All that is well integrated. Comments: good action, here, Deanston's a distillate that can bear such treatments, as we've noticed before. Right, perhaps not red Bordeaux…
SGP:451 - 85 points. |
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Deanston 'Kentucky Cask Matured' (40%, OB, +/-2020) 
40% vol., really? Do not lower your guard, Deanston! And what's a Kentucky cask? Did the oak stem from forests in Kentucky? Or was it just ex-bourbon, as 90% of all bourbon does originate from Kentucky anyway (I think)? Anyway, this reeks of late-Friday marketing, when the bosses are already at the golf course and trainees are in charge (apologies, friends). Colour: white wine. Nose: barley, whiffs of wet sand, drop of mead, beers, leather, a feinty touch. Mouth: good arrival but loses steam. Corn syrup and fennel seeds, more mead, Swedish bread. Rye-ish. Finish: short and pretty thin, even if one would detect some good intentions here, around gingerbread and rye. Comments: they've murdered this intriguing composition with the 40% vol. 40% vol. should only be allowed below 20€. Don't laugh, that's probably 95% of the whisky market.
SGP:431 - 78 points. |
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Deanston 2009/2019 (54.6%, The Maltman for Or Sileis, PX sherry finish, cask #10025, 156 bottles)
Are these ibises? Does that mean this will be a light, almost ethereal malt? Doubt it… Anyway, glad to see that the Maltman seem to be doing well. Colour: reddish amber. Nose: indeed it is not totally huge, but it rather gears towards brandies to tell you the truth. Jerez indeed, with coffee, chocolate peonies, then fumes, ashes and wisteria. Some thickish floralness. With water: sour wines, bottled orange juice… Mouth (neat): chocolate, some mineral meatiness, pepper, sour and bitter oranges, ginger, many heavy spices… Well this one isn't exactly playing with kid gloves, is it. With water: it is not. Pepper, notes of tomato sauce (all' arrabbiata), more sour wines. I would say the PX is too loud here. Finish: long, a little too sweet and spicy. Comments: I would say we're rather too far from 'malt whisky' here, this heavy concoction isn't exactly the best thing that ever came out of Scotland (of course not, that would rather be the bassline in the Average White Band's 'Stop The Rain'. Check it if you've never heard it.)
SGP:461 - 78 points. |
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