- Single Malt
- Scotch Malt Whisky Society (SMWS)
- Bottling serie
- Kiwi marmalade on a hot cross bun
- Stated Age
- 13 years old
- Ex-Oloroso Butt / 1st Fill Red Wine Barrique
- Number of bottles
- 55.6 % Vol.
- 700 ml
- Added on
- 28 Feb 2018 6:18 pm by Tauti
2 × in wishlist
37 × member ratings
40 × in collection
Whisky Reviews for Dailuaine 2004 SMWS 41.102
9 users have left a review for this whisky and scored it an average of 87.12 points
Kiwi, cherry, strawberry, some gooseberry, dark forest honey, with a light alcoholic stinging
Kiwi and strawberry remain, with pineapple and spicy honey, which now goes in the direction of chestnut honey.
It gets lighter with water. More strawberry, more honey, less gooseberry
Spicy with a medium long finish. The kiwi continues to dominate.
- unusual maturation / finish combination, quite successful and interesting - needs 3-4 drops of water to expose the flavors
Coffee and red wine, sweet tobacco, fully ripe gooseberries, sherry, tough maple syrup
Immediately the overripe gooseberries, which claim the entire oral cavity, hazelnuts mix and blackcurrants, behind pushes dry oak
fruity, sweet and dry - quite long for his age
From an ex-oloroso butt to a 1st-fill red wine barrique. Yikes! Out of the pan,…
N: Bubblegum oloroso, dampish pepper, scented stationary rubbers, sweet redcurrant jelly, a little strawberry and gooseberry-tutti-fruity. Water brings out more subterranean notes of soft mineral, simple dry soil,…. [no further notes].
T: It’s a big dram. The oloroso speaks first before things get interesting. Oloroso shifts to a more [strange] PX/Amontillado sherry style with rubbery arm bands and weird-sweet dry-cream putty,
F: More funny business on oloroso bubblegum with cinnamon to the fore.
C Tastes far less wrong than it looks on paper. Somehow it works though clearly this style isn’t going to please everyone. Not recommended as your first Dailuaine or it might taint your perception of that wonderful distillery’s character forever.Scores a C+
- CASK No. 41.102
Spicy & sweet
Kiwi marmalade on a hot cross bun
A candied introduction moved through honeycomb and banana bread before displaying perfumed overtones of pot pouri and sweet tobacco. Spicy hot cross buns combined with cinnamon and ginger, perhaps in thick cut marmalade and sticky acacia honey. The palate carried an intense punch of fruit as blackcurrant joined fine Barolo wine with the tartness of hot gooseberry crumble. Macadamia nuts dipped in dark chocolate floated atop fruit puree as kiwi, guava and ripe banana amalgamated with dry wood on the finish. After spending 12 years in an ex-oloroso butt this was transferred to a 1st fill charred red wine barrique for the remainder of its maturation.
Issueprice March: 59,50 GBP