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Whiskybase

Dailuaine 2004 SMWS 41.112

Overall rating
87.55/100
votes
13
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

2 × in wishlist

Level Username
Member Junior Glenmo Ronny
Expert Junior Lumpowitz

13 × member ratings

Level Username Rating
Expert Junior Mislay1987
90
Expert Senior Jack McClane
90
Newbie Darwinez
89
Member Senior Maltheadz
88
Member Senior Morti
88
Connoisseur Fernet Branco
88
Expert Senior thanasist
88
Expert Senior Ronny_Germany
87
Expert Senior BGL
87
Expert Junior maximobeat
87
Expert Junior Ing Tretti
86
Expert Senior Tomek
85
Expert Senior prestonclub
60

11 × in collection

Level Username Collection
Member Senior Arhtur
1
  • sample
Expert Senior dave3
1
  • closed
Member Senior FUHLBR10
1
  • sample
Connoisseur GLEN MAUR
1
  • closed
Expert Junior Ing Tretti
1
  • sample
Expert Senior Jack McClane
1
  • closed
Member Senior Juge
1
  • closed
Member Senior Maltheadz
1
  • sample
Expert Junior maximobeat
1
  • open
Member Senior Morti
1
  • closed
Hidden user
1
  • closed

Whisky Reviews for Dailuaine 2004 SMWS 41.112

3 users have left a review for this whisky and scored it an average of 87.55 points

  1. 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

  2. BGL scored this whisky 87 points Expert Senior

  3. 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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