Dailuaine 14 from Gordon & MacPhail
Time for this blog to embrace its roots! Scotch was my first booze love. Saw this bottle of single cask 14 year on the shelf at Fountainhead Market. Had some holiday money I’d earmarked for scotch. Read the back label, which said it was from a sherry hogshead cask. Looked back at the shelf. The new Ferd in Spey from Glenfarclas and the Fountainhead folks wasn’t in just yet, and the old one I had at home was down to just enough to compare them side by side. I love sherry barreled single malt. There’s something about the mouth-feel of good distillate meets the delicious weirdness of sherry. I also loved the single cask idea.
Super happy with this purchase. So was Papa Beggar, who had some heavy finger pours of this just a few weeks ago. I’m a super geek for informative labeling. This has it all. Unchillfiltered, check! Number of bottles available, check (336)! Nose and palate descriptors (which are on point, get to that in a minute), check! Cask type, check! Distillation and bottling dates, check! Natural colour/no colouring, check! More on how important some of those “markers” are, but you might remember me harping on them while talking about whisk(e)y last year. Age statements aren’t really even as important as unchillfiltered or non-chillfiltered and no colouring, to me.
Nose notes: citrus, butterscotch, beeswax
The notes I got from BC Merchants (cask selector, distributor) also mention hints of sulfur, some savory notes (I get something like the faintest hint of truffle, mixed with the sulfur, but both get swallowed up quickly by the butterscotch).
Palate: apple, pear follow up black pepper. Ends with a coffee bean edge.
YES! Descriptors often lead your brain to pick out certain notes, but this is very much where my mouth went, along with bits of something like menthol and basil mixed together. I can’t quite nail that one on this particular pour while typing…but I’m 85% recovered from a sinus cold.
Cool note: this is considered a heavier, older style of Speyside single malt. Gets cloudy with water added (I usually add a teaspoon, though right now I’m going pure).