Deanston Virgin Oak

Nose: on palm or caps citrus very sweet. Caramelized. Bananas very soft and of course vanilla. In glass the alcohol is quite present. Like a schnapps. Records its ABV. First sip: caramelized. Hot on an empty stomach. Dried fruits notes are present at the end. Along with milk chocolate and an overall little oily feeling to curve the whole. Latter tastes: gets a bit smoky and salty. Particular dram for the begging. Ending gets more common. Less salty than an Oban 14 but same idea for the finish.

Below average. Nothing special here. No bad aftertaste

The ‘fraternal twin’ of the Deanston 12. Floral, grainy cereal notes, baked bread, and ripe vanilla bean with a little bit of butterscotch on the nose. Continuing on the palate, with a hint of spice and some caramel thrown in for karma. A slightly bitter egg nog finish makes for a good no-age expression from Deanston.

The nose at first is a simple straightforward whisky but shortly after it becomes much nicer with a nice melange of heavy vanilla creme, sultanas, dried apricots and citrus. The palate is surprisingly full and intense. It is not overly exiting but nicely rich. Fruity and sweet with dried fruits, baking spice, vanilla, citrus oil and a strong maltiness. In the end it is likable and charming. It is easy to comprehend and very honest. The intensity of it, that lies in the virgin oak maturation, is what made me like it. One question I’m asking myself now: is that what Bourbon tastes like?