In 1889, Dailuaine was the first distillery in Scotland to be equipped with a kiln with a pagoda roof, designed to ensure better ventilation of the smoke when drying the malted barley. In 2015, to compensate the temporary closure of Clynelish, fermentation times were extended (80-107 hours) in order to produce a more unctuous distilled, characterized by waxy notes, that is highly prized by master blenders. Staying very close to malted barley, this venerable bottling enthusiastically resists the ravages of time. With an incredibly fresh expression, it has kept its youthful memories safe, proudly reproducing them in the tasting.

the unctuous initial nose is malty, liquoricey and characterized by notes of green almond. Allowed to breathe, it reveals citrus fruit (grapefruit), vanilla, spices (cinnamon) and aromatic plants (tarragon). The powerful attack is chocolatey and herbaceous (cut hay). The mentholated mid-palate is like a pistachio ice cream. The silky start of the finish is deeply malty. The barley takes on medicinal, spicy, herbal (green tea) and earthy tones. Peat suddenly comes to mind, a sensation that is repeated in the empty glass.
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