Bottle Details
SMWS Code
41.172
Distillery
Dailuaine
ABV
58.3%
Age
13 Years
Cask
Ex-Bourbon Hogshead, 1st Fill Ex-Oloroso Hogshead
Distilled
March 18, 2010
Region
Speyside
Flavor Profile
Deep, Rich & Dried Fruits
Category
Scotch
The whisky presents an evocative array of aromas reminiscent of a Spanish tapas bar, with notes of fruitcake and candied sweetness. Upon reduction, it develops toffee apples, sugared almonds, maple-glazed pecan pie, with subtle hints of pumpernickel bread, honey, and eucalyptus.
The palate continues the Spanish theme with savoury notes of jamón and black olives alongside grilled chicken skewers, then transitions to barbecue sauce on ribs with blackcurrant jam and cough syrup undertones. It maintains pleasant tannic structure with tree bark, clove, orange peel, and root beer notes, creating a Spanish and US fusion character.
The finish exhibits a dry, spiced complexity with sustained tannins and lingering notes of clove and citrus peel that fade gradually.
The nose evoked "a tapas bar in Seville", "fruitcake on an old school desk" and "eating candy floss on a merry-go-round". The palate (tapas again) served jamon, black olives and pinchitos morunos de pollo (Spanish chicken skewers), barbecue sauce on ribs and a mixture of blackcurrant jam and cough syrup. The reduced nose had toffee apples, sugared almonds and maple-glazed pecan pie, then hints of pumpernickel bread, honey and eucalyptus. The palate retained some pleasant tannic astringency – tree bark, clove, orange peel and root beer; a real Spanish/US fusion. This was nine years in ex-bourbon wood, then spent the rest of its maturation in a first fill Spanish oak oloroso hogshead.