Whisky Review – Dailuaine 16 year old – Douglas Laing Old Particular series (Japanese edition)


Dailuaine 16 year old – Douglas Laing Old Particular series (Japanese edition)
55.2% ABV
Non-chill Filtered
No added colouring
Distilled April 1997, bottled January 2014
120 bottles released at cask strength

The UK version of this same cask is:
48.4% ABV
Only 91 bottles released!
£64.58 at MasterOfMalt

This is the first time I’ve tried a Whisky from Dailuaine distillery. Knowing Douglas Laing bottlings I’m sure to be in for a treat. Going from the light ‘Chardonnay’ colour of this Whisky I’m assuming a refill bourbon barrel was used for maturation.

Addition: The sample I received for review was actually from the Japanese release, bottled at cask strength exclusively for the Japanese market.

Nose.

Powerful, zesty lemon, with some powdered sugar. The nose is actually warming, not in a nasal burn way but right down the nose pipes. Some floral flower beds. A little talcum powder. Tiniest little bit of smoke, I would say wood char rather than peat. So, plenty of citrus peel with a little squirt of juice. Hints of vanilla and pepper. Some light polish, showing its additional wood influence, but not overpowering at all.

Palate.

Sweet vanilla in the forefront. Development moves to Creamy buttery salted popcorn, then Chewy malt cereal. Very mouthcoating and oily, but delicate and that creaminess really spreads. Very light in the flavours, but that lightness is it’s charm and why I frakkin love Whisky so much, it’s so much different to anything I’ve tasted before. Exceptionally creamy, buttery palate.

Finish.

Medium-long finish starts with a little zesty lemon then it is all creamy, and melted butter. Gooey and pleasing. A little bit of floral oaky dryness at the very end.

Adding water.

Some drops added and time past. The nose is zestier now, with more sweetie shop influence, added floral notes and more dusty oak. It’d say original nose amplified by a factor of 3. On the diluted palate there is definitely more flavour. The lemon juice and pith is now a feature and gives a tartiness to the initial taste. Still very creamy, but more custard and vanilla now in the development. The diluted finish is a tad longer, juicier, and drier at the end. The with or without water debate on this one is an easy win for water addition, but it does need to be experienced neat to get that awesome buttery cream pie palate.

Conclusion.

Another dram of two halves much like the Aultmore I reviewed earlier in that it’s so very different with or without water and both versions need to be experienced. This a lovely, fresh, tasty, creamy dram, which I’m thoroughly enjoying. With water it becomes another beast with a fruity, tarty zing of an edge which just enlivens the palate. I’d say perfect aperitif or first dram for a Whisky tasting. Real tastebud opener.


Massive thanks to Douglas Laing Co. for providing a sample.

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Whisky Review – Aultmore 5 year old – Douglas Laing Provenance series


Aultmore 5 year old – Douglas Laing Provenance series
50% ABV
Non-chill Filtered
No added colouring
Autumn distillation.
Douglas Laing commemorative 1000th bottling
£61.68 at MasterOfMalt

This, the 1000th bottling from Douglas Laing is a young Aultmore made up from maturation in 2 dark sherry casks. It has a lovely dark sherried colour to it despite it’s relatively young age. Can’t wait to taste. This is my first taste from the Aultmore distillery.

Nose.

Young sherried malt. There’s rich sherry there, but with all the youth of the original spirit very intact. Dried figs, raisin, raw fruitcake mix. A little time in the glass and the sherry asserts itself, with more familiar spicy notes coming forward amongst some seriously sweet sherry. Thick runny toffee. Sweet Cinnamon, pepper, nutmeg, walnuts, some nut oil coming through. The intense sherry is doing wonders for my salivating!

Palate.

Sweet and dry, with sherry and nuts going hand in hand. A little heat from the higher than usual ABV. Then we are back to a delicate taste, toffee and honey malt, fruit and nut chocolate, a little bit of stewed tea and mixed spice. This is all very mouthcoating as well, filling all the gaps with flavour. A nice dryness is pleasing in the late development. With some sour notes that exaggerate the sweet and give a very interesting beck and flow to the experience.

Finish.

The dried fruits and nut oil dominate the shortish finish, with some pepper spices, and a little oak to round things off. Very chest warming, and has a feelgood factor to this one.

Adding water.

Small drop added. The nose is lighter now and more concentrated on the sweeter confectionary notes. Toffee & honey fudgery going on here, spices muted somewhat. The palate, lighter on the mouthfeel exhibits a similar reaction to water. Sweetness and toffee notes rule, the spices are still present in the taste but to a lesser punch. Now, at the moment I sound dissing of water addition, and I thought I was initially, but on further sips, I really do love the sweet shop toffee fudge that’s going on with the palate, it’s so very flavoursome and enjoyable. Damn, I was gng to say no water, but I quite like it with now, it’s like a different Whisky. The diluted finish is as with the diluted flavour, sweet and toffudgey (new word invented for this dram).

Conclusion.

It’s 2 and 1 whiskies. Without water i really like this young sherried Whisky, lots of flavour and enjoyment going on with a great thickness and feelgood. With water, I really like it also, but for more of a sweet treat of a dram. So, with or without water, well, you can choose based on your mood. Either way this dram is a real treat.

Massive thanks to Douglas Laing Co. for providing a sample. Congratulations on your 1000th bottling, here’s to the next 1000. 😉

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