At any rate, this is an ex-bourbon single malt from the Deanston distillery. (The bottle says “Matured in Oak Casks”. Duh.) It was distilled in 2003 and bottled in 2015 at 40% ABV after 12 years of aging. Deanston’s official releases are bottled without chill-filtration, but there’s no telling what Alexander Murray chose to do when bottling this. I found it at Trader Joe’s in California for $30.
Bland, and somewhat bitter. Not a successful malt. This should probably not have been saved from the mountain of “blending fodder” barrels for which it was no doubt originally destined. There are no redeeming florals, fruits, or even cloying sweets. Instead, it mostly just tastes like insipid wood and alcohol. If you’re standing in a Trader Joe’s right now, trying to make a decision, I’ll make it for you: Get the 12 year-old Highland (psst! It’s from Deanston) instead.
Peaty, with the same notes as the more seaweed-flecked Islay malts like Laphroaig but without the same intensity. The 10 year is aged in ex-bourbon casks (and allegedly spends some small amount of time in Mizunara casks) and is bottled at 45% ABV.
Here are the drinks that I consider to be my favorites after a few months of experimentation and rediscovery. Of course, many are whisky-centric, but not all. Also, my cocktail philosophy.
Greenore made waves when it was first released and single-handedly made a name for single-grain whiskey in a market dominated by blends and single malts.