In my opinion, Dailuaine hardly disappoints. It's just that much of the crowd probably doesn't like whisky in an older style (i.e. not a heavy distillate). Also with a more modernistic approach of using an ex-port cask, this spirit convinces.
The spirit is heavy enough to balance the acidic and fresh impact of the wood (as the wood itself is rather tired and doesn't give much of vanillins away anymore). The heavy side of the distillate has mostly but not entirely converted into sweeter aromas and tastes. The earthy and dirty side that is left, combines very well with the fruit of the port cask.
I think this is a very exciting whisky: not standard but quite accessible and very tasty.
The nose is rather dense and full. Dailuaine has a thick spirit with no copper in the cooling phase and this seems to match well with the ex-port cask. The heavy distillate has converted into caramel, toffee, forest fruit (mainly bramble, blackcurrant and redcurrant), fresh wood and a bit of leaf. It's balanced in my opinion, regardless if you like it the nose or not. I do.
The full-bodied distillate is accompanied by some acidity from the port wine cask (yes port wine can yield some acidity). Although being close to the edge, I think it is still on the right side of the marker. It's oily, supple, fresh and fruity (more on red fruit such as redcurrant and strawberry) but it still has a darker background of caramel, toffee, and earth and maybe a trace of sulphur (not disturbing). The fresh side is becomer milder over time.
Quite long, friendly and intense, with a nice combination of earthy and fruity characteristics. Tobacco leaf, dunnage, old wood, bramble and blackcurrant. In the background, there is still a backbone of toffee to give some depth.