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Whiskybase

Dailuaine 2004 SMWS 41.112

Overall rating
87.54/100
votes
15
Category
Single Malt
Distillery
Bottler
Scotch Malt Whisky Society (SMWS)
Bottling serie
Chocolate malt and gingerbread
Vintage
25.08.2004
Bottled
2018
Stated Age
13 years old
Casktype
1st Fill Charred Ex-Red Wine Barrique
Casknumber
41.112
Number of bottles
277
Strength
57.7 % Vol.
Size
700 ml
Added on
07 Nov 2018 7:40 pm by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 63,87

one in wishlist

15 × member ratings

13 × in collection

Whisky Reviews for Dailuaine 2004 SMWS 41.112

4 users have left a review for this whisky and scored it an average of 87.54 points

  1. avansele scored this whisky 87 points Connoisseur

    • Nose
      87 87
      The nose starts of with dark chocolate, dried apricots and raisins. The nose is quite winey ... pineaux de charentes style. Some orange zeste on the background with a hint of white pepper.
    • Taste
      87 87
      Exactly what i suspected ... sweet winey taste with a serious spicyness to it. Think of red curry, gingerbread and even some nutmeg. Also some green apples in there and a hint of pineapple.
    • Finish
      86 86
      The finish is more dark bitter chocolate with something nutty and even a whiff of fresh tobacco.

  2. Fernet Branco scored this whisky 88 points Connoisseur

    https://www.smws.com/chocolate-malt-and-gingerbread
    • Nose
      89 89
    • Taste
      89 89
    • Finish
      87 87

  3. BGL scored this whisky 87 points Expert Senior

  4. mandragoru did not rate this whisky Connoisseur

    SMWS notes:

    The nose had mainly cereal and chocolate notes – chocolate malt and granola with dark chocolate nibs – also raisin fudge, chocolate gingers and tea chests. The palate had winey touches (Campari, Fernet Branca) but it was mainly spicy – liquorice root, nutmeg, anise, ginger snaps; Moffat toffees, dried dates and leather. The reduced nose – burnt raisins in cake, dried apricot, Branston pickle and marigolds. The palate now had toffee apple and treacle tart with the warmth of gingerbread and chilli roasted peanuts; leather and tobacco to finish. After 12 years in ex-bourbon wood we transferred this to a charred red wine first-fill barrique.

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